I'm at sea level and had to add nearly 1/4 cup of flour to get the dough to the right consistency, so at high altitudes I imagine even more flour would be needed. We made the first loaf exactly to the recipe and left the dough sticky - it rose again in a bread pan and made a passable loaf. The second time I added more flour and the loaf was really good. We don't like breaking teeth on rock hard crust, so we rub the whole loaf with a stick of butter while it's still hot from the oven (even the sides and bottom) and keep the loaf in a covered container to keep it soft. My husband likes a sweeter sourdough so the loaf that's in now has a couple of tablespoons of sugar in it. along with the extra flour. To those wishing for a recipe that called for only starter and no yeast - that isn't likely for a bread machine since the rising time for starter only without granulated yeast could be 3 or 4 hours easily and the bread machine rise time is less; therefore, SOME dry yeast is always going to be called for in the bread machine recipes. Do an internet search for "sourdough forum" and you'll come up with places that sourdough experts talk about their starters, their techniques and recipes... it's a great way to get help and ideas.

Reviewed On: Jan. 30, 2011

Fantastic breakfast! This was a huge hit with everyone and it was easy to make! I would serve with maple syrup or the delicious foamy sauce in the recipe. We will make this again!

Reviewed On: Jan. 29, 2011

A very pleasing pancake! I used Sourdough Starter II starter from this site (made last night). I look forward to trying this with a more mature starter - it could only get better!!

Reviewed On: Jan. 29, 2011