The bread was wonderful. Probably because my starter had a pretty thin consistency (like pancake batter) I needed to use 7 1/2 cups of flour to create the appropriate dough texture. I started the bread in the morning and then let it rise six hours. I did not knead the dough after dividing it, rather I just shaped the loaves and let them rise until double. The crust was thin and crisp and texture of the bread was soft and lovely. I will definitely make this again.

Reviewed On: Mar. 12, 2009