This recdipe works very well in the bread machine. I really like the texture - crusty but soft inside, not dry. The sourdough taste is up to the baker. The longer you leave your starter out to ferment, the tangier the taste. I let mine ferment 48 hours. The result was a mild taste with a very yeasty aroma. Good sandwich bread. I always use unbleached bread flour. I had to add 2 tbs more water to the recipe so that the dough was not too stiff. The result was a satiny smooth elastic dough. Definately worth 5 stars.

Reviewed On: Mar. 27, 2008

Fantastic! Easy to make. I decreased the garlic to 2 cloves per hen because 24 cloves would be way to much for my husband's and my taste. I also only cooked two hens with the same amount of broth and wine. There was plenty of sauce to drizzle over wild rice and apple dressing. Suggestion: Use a tsp + flour to thicken the pan juices.

Reviewed On: Feb. 23, 2008

Simply the best dressing. Better tasting than using croutons from the store. I made a few changes. I added 1 cup raw sliced mushrooms and substituted 1 Box of brown and wild rice mix (Rice a Roni Natures Way)for the brown rice. Served with cornish game hens. My husband said it was the best meal ever.

Reviewed On: Feb. 23, 2008