Great bread, but it's kind of like an italian white bread. There is nothing flat about it! My starter was also soupy like another reviewer mentioned (both times I've made it) but that didn't seem to be a problem. However, I had to add quite a bit of flour while kneading because the dough stayed pretty sticky. But the texture is great and my family loved it. This time I'm trying it with half whole wheat flour and a little flax oil...I'll update on how it goes! (On the second rise now, all appears to be going well)

Reviewed On: May 12, 2009