Ingredients
For the bread:
500g/17.6 oz. flour
10g/0.35 oz. salt
300 to 320ml tepid water
21g/0.74 oz. dried sourdough starter (about 3 tsps)
For the pesto:
1 big bunch fresh basil
2 cloves garlic, peeled
60-70g/2.1-2.47 oz. freshly grated Parmesan
3 to 5 tbsps olive oil
25g/0.88 oz. pine nuts
Preparation
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