Excellent recipe! I goofed up on it by not THOROUGHLY reading the directions first, and it STILL came out wonderfully! For those of you who are unhappy with the end result not being "sour" enough, it's because your starter doesn't have the acidity it takes to make true sourdough bread. I have two starters: One with flour and water only and the other with flour, water and yeast. The one that was started from flour and water is the most sour. If yours is started with a commercial yeast, your bread is going to taste exactly like the yeast you put in it. The flour/water starter is a bit more high maintenance, but well worth the effort and time you put into it. I would give this ten stars if only it were possible!
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