Sourdough bread from River Cottage Every Day (page 66) by Hugh Fearnley-Whittingstall

  • strong bread flour

  • EYB Comments

    Requires 8-10 days to prepare starter, overnight standing time for the sponge & 9 hours or overnight proving time. Can substitute strong wholemeal bread flour, strong spelt bread flour or strong wholegrain rye bread flour for strong bread flour.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 8-10 days to prepare starter, overnight standing time for the sponge & 9 hours or overnight proving time. Can substitute strong wholemeal bread flour, strong spelt bread flour or strong wholegrain rye bread flour for strong bread flour.

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