I had only tried making my own starter a week ago with just wheat flour and water (following internet instructions) and didn't think it would work but it did. Then after a week I wanted to make bread and found this recipe. I've made bread with my starter and this recipe three times now. All times were successful - this recipe makes lovely bread. The crumb looks just like grocery bread - so professional looking! The only thing I would suggest to newbies is that the six cups bread flour is approximate. The instructions aren't terribly clear but you're to add flour and mix until a dough forms easily. You shouldn't be adding lots of flour after the first rise. If your starter is strong (doubles easily in 6-10 hours) then you should not have problem with it rising when it comes to this recipe. I had a very strong sourdough taste because I let my bread rise 12 hours the first rise it "ate" up the 1/2 cup sugar and I ended up with sourdough bread and it was not too sweet at all. Btw, the suggestion of starting this recipe at night is a good one. It gives the dough time to rise while you sleep. I start it about 7 or 9pm at night.

Reviewed On: Jan. 21, 2012

A good solid recipe. I think I will try using lemon instead of apple vinegar next time as for me it was a bit strong. Also, I'll make sure to use beans that don't taste too "tough". Not the recipe's fault, just my can of beans. The flavor was great.

Reviewed On: Jan. 2, 2011

This was very good but I didn't realize it had no cheese until I was well into the recipe. It confused me but I decided to follow the recipe. I definitely need a cheese flavor in my quiche, I've decided so next time I will grate some Swiss cheese and put that in there. I used a regular crust and and I was very glad for that. Makes the dish for me. This was light and eggy and tasted so good for you. I will make again when I have extra swiss chard.

Reviewed On: Jan. 2, 2011