Reviewed: Oct. 27, 2009

i made this in my bread machine today. it turned out great. : ) i plan on making another load tomorrow.

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Reviewed: Oct. 13, 2009

I don't have a bread machine, and it came out great. First rising for 1 hour and second rising for 40 min. Baked @400 for 20min. Very nice and crispy crust but soft on the inside. I did have to add more bread flour but all starters are different. I did add just a pinch of sugar as a catalyst, as I was using a starter that was made from grapes and does not have any processed yeast in the starter(which was also my first time w/this starter). This is like a classic french-no oil which is nice and makes for a nice crusty loaf. thanks, I would definitely use this recipe again.

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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. 12, 2009

I don't have a bread machine, and this recipe still works great with homemade sourdough starter. I usually double it, and use 3 cups or white flour and 2 1/3 cups of whole wheat. After 2 sessions of kneading and letting it rise, it comes out of the oven wonderfully fluffy with a fantastic crispy crust

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Kaile

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

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Reviewed: Aug. 22, 2009

My starter is new and not especially sour yet, but this recipe keeps producing consistently delicious bread. It has a medium density texture and keeps well for at least 4 days.

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Wendy B

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: Mulberry, Florida, USA

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Reviewed: Aug. 19, 2009

These were delicious. I used the dough cycle on the bread machine and then punched it down and turned into a greased bowl. I let it rest 15 minutes and then shaped into 8 smallish rolls and 1 boule. Very tasty bread using my first amount of starter from the Sourdough Starter recipe on here. I will keep making these for a long time. I haven't bought bread in about a month, using my recipes from here and the bread machine. I like that you control the ingredients and get to eat these right out of the oven! Thank you Jennifer for such a simple yet tasty recipe.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Aug. 1, 2009

i love sourdough! and this was the best i ever had

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legosrock99

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Reviewed: Jul. 25, 2009

Very nice quick way to make sourdough.

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RedChowDawg

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Sevenoaks, Kent, England, U.K.

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Reviewed: Jul. 13, 2009

I'm working my way through all the bread machine recipes on this site, in search of the best. This was the first time I ever made sourdough bread so I had to start by making the starter. I used "Sourdough Starter II " and I let is age for 48 hours. The bread turned out to be a large loaf, with nice texture and really moist. My boyfriend and I liked it so well, that I am making the same combination today...one week later. Hopefully this will be more sour than the last(I read that the flavor gets stronger as the starter ages) The only down side, was that it did go moldy in a few days, so we had to toss some. Possibly from the moistness/high yeast content? Now I know we need to eat it a little faster...no problem!

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Burns Boiled Water

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

This was my first sourdough bread experience and certainly not my last.This recipe is a "dinktum to my danktum" as we say here in the south.I did have to add 3/4 cup extra of warm water because it was too dry I thought but it turned out wonderful.Thanks

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Bread Daddy

Cooking Level: Expert

Home Town: Jesup, Georgia, USA

Living In: Columbus, Georgia, USA

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Reviewed: Jun. 24, 2009

Fantastic, easy recipe! I started my sourdough starter on Sunday and used it in this recipe on Wed. I made 8 large rolls after using the bread machine dough cycle and baked them in a greased pan at 375 per another review for 15 minutes. Perfect crust and interior.

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NewsteadECS

Cooking Level: Intermediate

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Reviewed: May 9, 2009

excellent! The only sour dough recipe I've found that is successful, even if I make it in the conventional oven. I make the dough in the machine and split the final dough in half. The first half I split up into about eight little balls that I make into dinner rolls, and the other half I put in a GREASED loaf pan. Rising outside the machine takes about 1 hour when it's 70 degrees and up outside, longer otherwise. While preheating my oven, I set the dough balls and loaf inside the cold oven when I'm in a pinch for time and the rise is perfect when the temp gets to 375. Bake for 15 minutes. Makes AWESOME bakery style bread.

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Jacqueline Hanson

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Reviewed: May 7, 2009

I don't own a bread machine, so I made mine by hand. The first rise took only 25 mins! If you're making by hand, mix all ingredients, turn onto a floured surface, and knead 8-10 mins. Put into a lightly oiled bowl, turn once to coat, cover, and place in a slightly warm oven for about 25 mins. Punch down, cut/shape, then place on baking pan and cover to let rise at room temp while you preheat the oven. Score just before placing in a 375 degree oven for about 30 mins. Mine came out plain, but I blame that on my young starter. Fantastic!

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Kris(py)

Home Town: Durham, North Carolina, USA

Living In: Huntsville, Alabama, USA

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Reviewed: May 3, 2009

Easy and delicious-we love it.

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BEAKIEBEAN

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Apr. 21, 2009

Fabulous. I have tried some sourdough recipes off this site & this one was hands down the BEST. Crusty, light exterior...chewy, tangy-sour inside.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Mar. 24, 2009

Very easy and delicious. I am not sure why people are complaining about soupy or runny dough, all you have to do is a little more flour, it calls for 2 2/3 cups of flour and with the extra flour used for kneading I probably used closer to 3 cups. Fantastic recipe, I'll definitely use this again.

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Vdozier

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Reviewed: Mar. 14, 2009

Twas good eating.

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Mastiva

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Tampa, Florida, USA

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Reviewed: Mar. 14, 2009

I made this recipe as written. It was turned out tasteless. Will not make this again.

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nevaehgm

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

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Reviewed: Feb. 16, 2009

I'm really not sure how to rate this recipe. I bake a lot and am known for my bread and rolls being wonderful. Mine, using this recipe however, turned out to be the absolute worst looking bread and was good for nothing but toast because it was thick and heavy. Even at that it grossed me out and I threw it away. I think the recipe is probably good depending on 'what type' of starter you are using. I bake great bread but I am pretty unfamiliar with sourdough breads. In researching, I found that starters vary greatly and my particular starter is done with no flour, just water, sugar, and potato flakes so it would not have the same consistency as someone who used the 1c. flour/1c. water starter. I wish there was a distinction in all the sourdough recipes on here because then I'd know what type of bread is made with my type of starter. Many years ago I had a recipe for starter with the potato flakes and had the recipe to go with it but somewhere along the line it was lost. It was light and wonderful...not brick-like as this recipe was with my particular starter. If anyone reads this review and has a sourdough recipe using the type of starter I described I sure would appreciate seeing it on here along with a warning on which type of starter it uses. ;)

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bbburdie

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Reviewed: Jan. 31, 2009

very nice and simple recipe. i had to add a bit of flour in the kneading process to make it the correct texture.

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jaxxbud

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Reviewed: Jan. 11, 2009

THE sourdough recipe. Couldn't be any better or easier.

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Amy C

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Johnstown, Ohio, USA

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Plain and Simple Sourdough Bread

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