Basic sourdough from How to Bake by Paul Hollywood

  • strong white bread flour
  • apples

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

  • veronicafrance on May 27, 2014

    This was not a complete success, but I'm not going to blame Mr Hollywood -- I think perhaps my starter was not in the best condition, and my flour was probably softer than his. I followed the recipe exactly, and put it in cloth-lined bowls for the second rising (who needs expensive bannetons??). Left overnight, the too-soft dough was pouring out of the bowls in the morning. Luckily being an experienced baker, I knew what to do -- I knocked it back and reshaped it. But there was no structure to the dough; I turned my back for a couple of minutes and it had spread out into pancakes. I re-proved it in the bowls for three hours and then abandoned his method and baked it in a pre-heated cast-iron casserole as I normally do, to force it to spring rather than spread. The end result was very acceptable, just not quite as good as my usual recipe.

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