I don't have a bread machine so adapted this to the conventional oven. first rise until doubled, second rise for about 45 min. baked in 400degree oven for 20-25 minutes. I've used this recipe twice now and love the flavor and texture of the bread; used a raw potato starter. thanks so much for this recipe

Nice sourdough taste. I too used more water. Also only used one tsp. yeast, and that was plenty. I don't have a bread machine and this made about 1 1/2 loaves for me (using a bread pan).

This is a great bread machine recipe. I have baked it in the pan and also let the machine do the mixing and shaped it into a loaf. It tastes great every time.

This recdipe works very well in the bread machine. I really like the texture - crusty but soft inside, not dry. The sourdough taste is up to the baker. The longer you leave your starter out to ferment, the tangier the taste. I let mine ferment 48 hours. The result was a mild taste with a very yeasty aroma. Good sandwich bread. I always use unbleached bread flour. I had to add 2 tbs more water to the recipe so that the dough was not too stiff. The result was a satiny smooth elastic dough. Definately worth 5 stars.

I did not like this bread very much. Just so-so. It was way too much for my bread machine. It oozed over the sides of the pan and hit the top window of the machine. I also found it to be dry even after adding some water to the dough during the kneading cycle. I much prefer the recipe called plain and simple sourdough bread. Moist, doughy and yummy! (Not to mention the right size for a bread machine!)

So I missed the 90s Bread Revolution and just bought my first one. This was my first non-box recipe and I just happen to have a 3 year old sourdough colony in my fridge. The bread was AWESOME!!! The one comment I have is that I needed to add more water, probably closer to 1/2 a cup. You can always check on the dough during the first knead cycle and add more if necessary, which is what I did, to make it look like dough. If it's crumbly it needs water!

It would have been really good for persons who do not have a bread machine to know the order in which the ingredients are to be infused and the process by which the bread can be made by hand.

My starter is only 2 weeks old so the sour taste in my bread isnt very distinct yet, but this is a great bread, wonderful for sandwiches, very light and fluffy, nice crumb inside. Very high riser, I was afraid it might spill over in my bread machine but it did perfectly! (I did have to add about a cup of extra water to the dough to get it to the right consistency.

The dough never came together in the bread machine: it was incredibly clumpy and simply unusable. I ended up throwing it out.There was no way to bake it.

Excellent recipe. I made it manually and since my starter is not very liquid, I had to add water. This was a very nice dough that was easy to work with. I agree with reviewer DSRTBLND43 that the sourness of your starter has a lot to do with the sourness of the bread. My fairly new starter has still not achieved the tang I want, but this recipe is the recipe I will keep using for my sourdough bread. Nice crust, good chewiness, moist inside, and very good flavor. Thank you Kathy!

it need 2-6more Tablespoons of water &1-2 tsp of oil or melted butter ,the dough got a little to dry ,it was great bread,taste,texture was the best,better then store bought fresh from a bakery

INCREDIBLE! I use Becky Richardson's starter and the whole family loves this bread! The crust is amazing and the bread spongy without being too dense. I'd give more than 5 stars if I could.

This was a really good tasting bread!! Even though it fell slightly, I am still giving it 4 stars because I didn't have machine bread yeast so that may be the problem. I will retry with it and rerate at that time if need be. In the meantime, the crust was "crusty" and the inside was real moist and tasty!! I think your sourdough starter has alot to do with the "sourness" of the bread. I used Sourdough Starter by Esther Nelson and it was really good!! Will definitely use again!!

I like that this recipe doesn't call for bread flour. Smells and tastes wonderful.

This recipe is fairly good. It is delightfully simple, but the result was more like white bread than sourdough. I found the original recipe too yeasty in flavor. I wasn't sure if it was my starter or the recipe, so I diluted my starter with an extra cup of milk and an extra 1/4 cup sugar and let it stand overnight, until it had that nice sour aroma. Then I substituted bread flour for the all purpose flour and used only 1 teaspoon of yeast. I also used two tablespoons of sugar and about 1-1/2 teaspoons of salt, unstead of the amounts called for in the recipe. The resulting bread was mellower and less yeasty, but not as sour as I would like.

Excellent Texture! High Riser.

At the onset of baking, the loaf fell slightly. I will decrease the yeast to 1 1/2 t. next time to see if this helps since I seldom use more than 1 1/2 t. yeast on any bread machine recipe. The loaf had a good flavor and was much more like "regular" white bread than sourdough.