The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 9, 2007
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!
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Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Mar. 12, 2007
Delish! Made it just as written.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 16, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 17, 2006
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!
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Living In: Burlington, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 15, 2006
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"!)
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KP

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 8, 2006
I thought this recipe tasted delicious. Was so easy to do. Will be using it regulary.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 9, 2006
Good but not great. Would benefit from some margarine or butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 25, 2005
Great bread. I substituted in a bit of whole wheat flour.
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Cooking Level: Expert

Home Town: Oak Hill, New Brunswick, Canada
Living In: Gays River, Nova Scotia, Canada

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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 3, 2005
HOW did anyone make this bread as written???? I just loaded my bread machine with the ingredients as listed...it looked like a batter bread! I had to add more than another cup of flour to make it come together. Still waiting to see how it turns out.
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Cooking Level: Expert

Home Town: Alliance, Ohio, USA
Living In: West Chester, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 23, 2005
I don't have a bread machine so I comprimised. I added 3 tablespoons of sugar warm water and yeast mix and set aside until foaming. Once everything else was added, I kneaded for 10 minuted, let rise until doubled, punched down, split the dough and placed into two loaf pans, let rise again until doubled, then baked at 350 degrees for 20 minutes. I used the Amish Friendship Sourdough starter, and it came out tasting more like a sour Chalah bread! A very sweet, with a hint of sourdough, bread!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 22, 2004
I haven't had sourdough in several years and this was just the taste I was hoping for. I made rolls because I am better able to control my portions. They were crusty and sour. I'll make this again often. I had to work in about another half cup of flour while making them into rolls because the dough was so sticky. Really good!
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Cooking Level: Expert

Home Town: Denton, Texas, USA
Living In: Espoo, Uusimaa, Finland

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 31, 2003
Even though my starter wasn't quite right, this bread turned out wonderfull; its texture was perfect and its taste delicately sour. Gonna make it often.
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Living In: Brussels, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 13, 2003
This bread turned out fantastic. The loaf was crusty on the outside and moist on the inside. Everyone loved it. My son said that it was the best bread that he had ever tasted. Thanks Jennifer!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 8, 2003
Pretty good. My starter was not a good one, but the bread still turned out yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 15, 2002
Have made this bread twice and also used the dough setting to make rolls twice. All results have been outstanding. Many thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 17, 2002
It worked! However, every starter is different and you need a bit of breadmaking experience to judge whether your starter is too acidic/sour(then it needs either flour feeding and/or soda to neutralize) or whether it is frothy or too flat (then it needs added yeast to help out) and check to see if your dough is smooth just before rising or needs a few drops more water or a few shakes more water to make a stiff dough.
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Home Town: Hollywood, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 1, 2001
nice, simple and quick recipe with good results - even better, no sugar, butter or oil required. Have tried with a variety of sourdough mixtures and it works perfectly everytime.
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jem

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The reviewer gave this recipe 3 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 27, 2001
Awful, flattest, worst sour dough bread I have ever experimented with.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 2, 2001
This is a great recipe - I used 2 teaspoons of bread enhancer.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 6, 2000
Easy to make. I used my sweet sourdough starter and the bread truned out great. It was a light fluffy bread, not heavy at all. Will make this one again!
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