Walnut sourdough from Baker: The Best of International Baking by Australian and New Zealand Professionals by Lauraine Jacobs and Dean Brettschneider
- rye flour
- dried figs
- walnut oil
- walnuts
- dried yeast
- malt extract
- wholemeal flour
- milk powder
- strong white flour
-
EYB Comments
Sourdough starter takes over a week to prepare. Can substitute white flour for rye flour in sourdough. Loaf preparation takes two days.
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.