Reviewed: Nov. 5, 2009

Great Recipe. I like a soft crust so as soon as I pulled it out of the oven I took the bread out of the and rubbed butter over the top and sides. It keeps the crust from getting hard and adds a wonderful butter flavor to the bread.

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MEMERY

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Reviewed: Sep. 13, 2009

It is very good bread with a softer crust even when set on a medium/dark setting. I added a tablespoon of honey for sour/sweet flavoring to it. I followed the recipe exact but added a teaspoon of water during the first kneading cycle in the machine. It smells delicious too!

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ArtsbyLori

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Reviewed: Apr. 13, 2009

Very good. Quite moist, very soft bread. Mine turned out a little crusty and my starter is still young so not very flavorful but this is a good easy recipe I can continue using as my starter gets better! Thanks!

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lmiller1007

Cooking Level: Intermediate

Home Town: Daphne, Alabama, USA

Living In: Bellevue, Ohio, USA

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Reviewed: Mar. 29, 2009

This is the lightest, most wonderful bread that I have ever had the joy of making. All of my extended family are begging me to bake them a loaf to take home. The all love it. I have a small bread machine and this loaf was just too large for it. Because of location, I have to add around 1 1/2 cups flour more than the recipe calls for. I made the dough in the bread machine and baked it in a french loaf pan. Rave reviews. Thank you so much for taking the time to share your recipe with us.

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Bonnie

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Reviewed: Mar. 16, 2009

After trying to make decent sourdough bread for 2 years I came across this recipe. It is the only one I use now and is perfect every time. Also changed from a vertical loaf machine to a horizontal loaf machine - much better. I haven't changed a thing!!

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DCOOKENHAM

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Feb. 14, 2009

I had wanted to bake this by hand but I got a bread maker given to me and tried it. I made it just like recipe listed and my sister even came along and unplugged the bread maker and when I found out I had to let it cycle completely through, well to make a long story short 6 hours later my bread was finished it had not risen as much as it did in the first cycle, but for having to be cycled 2 complete times in a bread machine and then cooked 6 hours later it is a GREAT bread and it turned out WONDERFUL. I loved the flavor and texture. This is very forgiving dough. And I will be baking this one for a long time. AAAA++++

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Lisa

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Reviewed: Feb. 10, 2009

After 4 days my new starter looked and smelled ready for testing. So I made this bread according to the recipe, well my bread turned out lovely. It was not the strong flavour I was expecting but I know it is because I am using a new starter. The only thing is my bread is a brown colour , it looks like wheat bread. Isn't sour dough bread suppose to be white. I used white flour. Does anyone know why this has happened? All in all a good simple recipe.

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ONEAUSSIE

Cooking Level: Beginning

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Reviewed: Dec. 6, 2008

I don't have a bread machine, so I made this by a mixer with a dough hook. I kneaded it for 10 minutes. I proofed my yeast, but my dough did not rise even after 3 1/2 hours in a warm place. I wonder if there is something in my starter that prevents rising as this has happened to me before. The starter does bubble and I mix the water that comes out every few days. The starter is about 2 months old. I left it out for 7 days before putting it in the fridge. In any case, my bread from this recipe was flat.

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JMT

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Reviewed: Dec. 4, 2008

This recipe is ok. I have made it three times now and each time the bread is consistently high-rising and soft. However, I suggest that when using this recipe to stick around for the beginning of the first mixing cycle so you can add more water as needed. I've found that I have added at least double the amount of water stated on the recipe in order for my bread to mix properly. It should end up just slightly sticky and soft. I make it in a 3lb machine, and the second time pushed against the lid. The bread is fairly decent in the end. It is a simple recipe for a fast bread in the breadmachine.

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Stell

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Reviewed: Nov. 6, 2008

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

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 18, 2008

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).

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2008

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.

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annette77

Home Town: Columbia, South Carolina, USA

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Reviewed: Mar. 27, 2008

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.

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Jan D

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

Living In: Riverside, California, USA

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Reviewed: Mar. 25, 2008

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!)

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Corrine

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Reviewed: Oct. 12, 2007

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!

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Bluidshay

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Reviewed: Jun. 2, 2007

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.

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down.under.recipe.luver

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Reviewed: Apr. 7, 2007

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.

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kleerae

Cooking Level: Professional

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Reviewed: Feb. 25, 2007

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.

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Haydee

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Reviewed: Feb. 4, 2007

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!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 14, 2006

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

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