Website: food52

Table Loaf (Sourdough)


| Course Type: Breads

(1 review)


Recipe Review

2nd January 2021


Very good flavor and texture! I used rye flour for the leaven and whole wheat and bread flour for the dough. I held back some of the water as it was a very wet, rainy day and it was just the right amount of sticky. What this recipe really haas going for it is the accompanying video showing the dough at every stage and how exactly it got there - great for beginners!

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