This turned out pretty good - although I did have to add more flour. This was my first time using my starter and the bread definitely had that "sour" taste to it. I made the dough in the breadmaker and then shaped it and baked it in the oven.

This made a good basic sourdough, but only after I added another 2/3 c flour. It was very wet to start with.

Excellent! I usually use the machine just to make the dough. With this recipe I let the machine bake the bread as well. The result was the perfect sourdough! THANK YOU!

I'm using a potato starter which is a little runny. So, when I add the starter I will hold back some of the liquid that is also called for in this recipe. That way I can control how wet or dry the dough is. As the dough is mixing I can contine to add the liquid using a rubber scraper to make sure the flour is being incorporated. I continue to do this until the dough is clinging together but not sticking on the side of the pan. I think that may be why some people are having a problem with this recipe being batter like. All in all, this is a great recipe and I make it about once a week. Makes great toast!

Wow!! I'm going to use this for a long, long time. I tried a few different recipes, but this is the best. Bread comes out moist, almost doughy. A very lightly browned crust when I use the large - light setting on my bread machine. So easy - never thought I could do a yeast bread & especially one with a starter! But it is so easy & so delicious. Yum!!

This was the first successful bread-making endeavor I've had. I don't have a bread machine. I mixed the ingredients and kneaded into an elastic dough (required about 1/4 cup extra flour). I let it rise 1 hour and 30 minutes then punched down and formed into 2 baguette-style loafs, let rise another hour, then baked 20 minutes at 375. The texture was great, like something I'd buy at the local bakery. Saving this recipe!

Great recipe Jennifer. My Mom gave me some of her starter for Christmas and this recipe was my first experiment with it. I added some sugar and oil and cut down the salt a little and it turned out perfect. Our Holiday guests loved it!

So so easy, yet wonderful! Makes a perfect loaf every time. This has become a regular staple in our house.

I love this bread. I am new to baking bread, and the first time I made this my kids and my husband devoured it in 1 hour! I have made this now 5 times and my results are always great.

I have to agree with the other reviewer. The dough was more like a thick cake mix not at all a bread dough. I added tons of flour to the mix and it was still too wet and to top it off, now it was too big for my bread machine! I make homemade bread almost everyday but have never had a recipe quite as soupy as this one.

Excellent recipe! I did have to add a little more flour, which varies with every batch depending on humidity, etc. I also added some honey to the mix. Great texture - crisp but chewy crust, tender middle. Very nice! We'll be using this one again and again. :o)

This bread is definitely tasty, but it is too salty for me. Next time I make it, I will reduce the salt.

First bread that rose just right in my machine. Nice and fluffy, but maybe a little too much salt in the recipe.

I LOVE this bread and so does my rooommate. I typically make whole grain breads, so I've been experiencing with my starter and adding whole wheat flour to it each week. So far the bread still turns out so amazing! I think I may even like it more!

This was a really easy and good recipe. I put everything in the bread machine and let it knead it for about 10 to 15 mins. Then took it out and covered it in an oiled bowl for 40 mins. Also warmed up the oven and turn it off for quick rising. Then took it out after 40 mins. and rolled it flat and rolled it into a roll like the french baguette recipe. Covered it and put it back in the oven for another 30 mins. Baked at 400 degrees until brown. Delicious! The crust was chewy and crispy at the same time. Inside was also soft. Thanks for the recipe!

We loved this and used it for sandwiches with leftover Easter ham! I added a teaspoon of sugar and a tablespoon of salted butter; only used 1 teaspoon salt. I made it by hand, let it rise as a french-type loaf, slashed it and baked at 400 for about 20-25 minutes. Delicious!

Delish! Made it just as written.

WOW, this was excellent. I mixed in my bread machine with the dough setting, formed into an oblong size, put on a greased cookie sheet, let it rise until double, brushed it with egg wash and then sprinkled with dry onion flakes. I baked it at 375 for 30 minutes. It doubled in size in the oven and was amazingly good. The crust was crisp and the inside light and tender. We teamed it with a great salad and it was perfect. I am going to form this into small rolls next time or baguette size. Give it a try. It is wonderful. I substituted the white flour for all wheat flour and it was great also and healthier but still soft and fluffy on the inside.

Excellent recipe. I used the rapid bake setting, increased the yeast by 1 tsp and had an amazing loaf ready is less than 2 hrs. Fantastic!

I've tried several Sourdough variations and this is my family favorite. I added 4 T. organic apple cider vinegar to sour it up more (in place of 4T of the water). Bread making is not an exact science, but I get pretty consistent results with this recipe. The only bad batches I had were when I used AP flour instead of bread flour. (resulted in "bricks"!)