I have actually made this recipe several times. I have made it as is, and have made a significant change. The five out of five stars is for the recipe as is. But I will still give my "tweak".
This recipe worked perfectly. For those who have complained about it being flat, there are a few reasons. One is your yeast may be dead. Second, bear in mind that when she says 1-2 hours or until doubled in size, it is the size that matters more than the time. It might take longer, so just go with it. I used an existing starter, and the initial rise in my kitchen takes 18 hours. Really. So, please wait until it is doubled, rather than giving it exactly 2 hours.
Now, for my tweak, I have a sourdough starter that is about six months old. I basically skipped steps 1 and 2, and went straight to step three, mixing a quart of existing starter with the flour from that point on. It was much much tangier, and slightly denser. Both recipes work, though. Guten Apetit!
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I have actually made this recipe several times. I have made it as is, and have made a...