Bramley apple sourdough from Baking with Passion (Baker & Spice): Exceptional Recipes for Real Breads, Cakes and Pastries by Dan Lepard and Richard Whittington

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

    Uses book's "Rye starter" recipe, which must be made at least 4 weeks ahead. Can substitute Granny Smith apples for Bramley apples.

  • SpatulaClark on April 26, 2020

    Pleasant fruity flavour, and easy to make if you can have periodic involvement over a few hours. Good result with Granny Smith apples. I think the lengthy given post-shaping proof time is for sourdough only, because I added the optional dry yeast and it was somewhat over-proofed in 2 hours - I'd check around an hour after shaping, as normal with dry yeast.

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