The bread came out nicely but it did not have much of a sourdough taste (I think that may have been my starter). I made two nice size loaves and the bread is excellent for sandwiches and toast. I left off the onions and don't think I missed anything by doing so. I also baked this on a pizza stone which worked out incredibly well.

I made this for the first time today. I have never made sourdough bread before. I think for my first try it came out wonderful. I let my starter ferment for 5 days. It smelled wonderful like beer. I kept 1 cup of the started and will add to it daily for 4 more days and then store in the fridge. I highly reccomend this recipie.

Great bread! I didn't use the chopped onion..I also didn't need that much flour, my starter must have been thick. But this bread was wonderful, light and soft, I will make this again!

Have made this bread several times it is excelent I let sour stand about 2 weeks. Rich CCP

It was great. Not as sour as I would have liked, but that was because my starter was only four days old. I will try it again next week when my starter has aged another week. But the flavor was great and it was easy to make by hand. I omitted the onions though, I just wanted plain old sourdough.

Ty for sharing this recipe with us at AR. The crust and texture of the bread was perfect! this was the first time I have ever used sourdough and if my starter gets better with age then I say oh my stars!!!!

I thought this was great! I've never had a sourdough bread before so I really don't have much to compare to, but I will definately make this again. This time I didn't use the egg wash and the chopped onions (hubby doesn't like bread with the onions cooked on it) but next time I will make one for him and I will use the egg/onions on mine! Thanks for a great recipe and to all my AR friends for all your help with the starter!!!

Delicious bread. I only used half of the ingredients and used my bread machine. The result is outstanding. My starter was too young (only 7 days) so I expect the sour taste will get better with time.

I have made biscuits using this recipe and baked them in a seasoned and greased cast iron pan. The crust on the bottom as well as the top have always been a delight. If steam is used you will not get that crust you are looking for (dry heat is better). Rather than round loaves, I make mine oblong. Also, that Sourdough Starter has to get to that essence of 'sourdough' fermentation to truly have the taste one is looking for and each climatical location will have it's own flavor. I have also made this receipe in a bread machine, following manufactures instructions layering each ingredient.

Has anyone tried this recipe in a bread machine?

This makes an incredible loaf of bread! The color, texture and aroma is amazing. I followed the recipe to a tee, except I omitted the onions and egg wash, and used the sourdough starter recipe from the "King Arthur Flour" web site. Put everything in my KitchenAid, then let it knead for 5 minutes. I make bread a least once a week, and I've never seen a bread rise like this recipe does. This has become my favorite bread recipe. Baked it in my covered stone bread baker, then served it with a Minestrone soup. 5 stars and highly recommended!

This turned out great! Very tasty. It was the first time I used my starter though so it wasn't all that sour. But still delicious. I didn't use the onion. Will make again.

I also used the same starter recipe, Sourdough II, which was about a week old. I omitted the onions but followed the rest of the recipe. Amazing! It was so delicious! I made one load and other half in rolls. I ate three rolls right out of the oven and had a breakfast sandwich in the morning. Wonderful flavor and texture!

absolutely delicious! used with the sourdough starter recipe also from this site. each batch gets tastier! my starter is 3 months old now and getting better with each batch of bread. i make this recipe into two loaves, and the first one is usually gone by the end of the day!

For the folks who aren't getting "sour enough" bread... it is most likely your starter and not this recipe! Starters get more sour with age. If you want to help this along, add 1 cup of flour and 1 cup of water every other day to your starter for 7 days. On the 8th day you will have enough starter to make a big batch of bread or you can give starters to friends. This will help jump start the "souring" of your starter. I used this recipe with my 100+ year old starter and it was great! Excellent sourness but not to the bitter point, great crust, and for a change I like to put kosher salt and rosemary on top instead of onions. Happy Baking Everyone