This turned out great. I left mine in the bowl for about 18 hours (I think I could have used it sooner, but I wanted to let it go overnight). My sourdough starter has sugar in it, so I completely eliminated the sugar from the recipe. I only added less than 1/4 cup flour when kneading this morning. If your sourdough starter is not the consistency of yogurt or sour cream, you will need more flour. Your dough should not be super sticky. If you sift the flour, do so AFTER measuring out 6 cups. I didn't sift my flour because most flours are already presifted (check your bag). Very easy and well worth the wait.

Reviewed On: Sep. 20, 2008

This is exactly what I was looking for! And to those who said it turned out dry--you cannot eliminate the oil in a sourdough recipe or it will be extremely dry. You can replace it with applesauce, though. I've tried cutting back the oil and it was terrible. I used almost all applesauce with only about a tablespoon or 2 of oil. I also had only one small box of chocolate pudding, so I added about 1/2 cup of cocoa. I did not increase the sugar since I used sweetened applesauce in place of the oil. I also added about a cup of semi-sweet chocolate chips. I made it into 22 muffins and followed another reviewer's guidelines and baked 20 minutes at 350. They turned out fabulous!

Reviewed On: Aug. 30, 2008

I cut the flour down to 1/2 cup and brown sugar to 3/4 cup. I eliminated the sugar on the apples and added a few drops of water to the apples. It turned out great! It wasn't too dry or too sweet. I used McIntosh and Ginger Gold apples.

Reviewed On: Oct. 20, 2007