Reviewed: Nov. 15, 2009

WOW! This is the best bread i've ever made, even with my starter only being 2 days old. I made 2 hugh round loves. My family was fighting over the last pieces. I didn't use the onions but I did spray a little water in the oven for a crispy crust. I also made an egg wash of 1 egg and 1 teaspoon salt to brush over the top. On one of my loves I slashed the top with a knife before Il et it rise the second time and the other one I shashed after the second rise because I didn't know how to do it. The one I slashed before the second rise did better. the other one deflated a bit and didn't look as pretty, now I know.

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greenbabby

Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

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Reviewed: Nov. 15, 2009

This was very good! I put it all in bread machine and pulled out after the kneading process. I did use butter in place of margarine and didnt do the egg wash/onion on top. Very tasty toasted in the morning as well:)

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Sarah

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Nov. 8, 2009

Tasty but real sourdough bread doesn't have onions on it.

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CNCELTICA

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Reviewed: Oct. 25, 2009

I love this recipe. I have been using my sourdough starter (amish friendship bread starter) for the past three years. It just gets better every time I make bread. I think the onions on top are very tasty addition.

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Resizzy

Cooking Level: Expert

Home Town: Wellsburg, New York, USA

Living In: Addison, New York, USA

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Reviewed: Oct. 22, 2009

I have been searching for a great sourdough recipe and finally found it! I made it in my mixer, adding ingredients as listed, then let it mix/knead for a few minutes. I made one loaf with the onions, and one without; both were great. I will be making this bread at least once a week, thanks for sharing!

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JuiceMom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 17, 2009

Great Sourdough bread! The key to making your bread taste sour and to have that great soft inside, is to let it rise for as long as possible. Try proofing your (tried and true) starter for a day or two and then put together your bread dough and let it sit over night. I like to knead it one more time in the morning and let rise for another few hours and bake the next afternoon. It takes a few steps, but well worth it! Wonderful recipe - Thank you so much!

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sonoko

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Oct. 6, 2009

I think I have made nearly every sourdough bread on this website. THIS one is the winner, hands down. I have made it over and over, and it always yields a perfect loaf of bread, crisp on the outside but light and fluffy inside. If you have been searching for the perfect sourdough recipe, your search ends here!

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Lori

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Oct. 4, 2009

I recently received a sour dough starter from a co-worker. I've been experimenting with different recipes. I've never made sour dough bread before. I followed the directions exactly and it turned out great!! This is a definite keeper.

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itsjustcmc

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Reviewed: Sep. 26, 2009

I love this recipe, use it for pizza crust, for calazones, and it is amazing with soup! This was the first sourdough recipe I tried, and I've stuck with it ever since, made it many times. It's great.

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RachelMonroy

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Reviewed: Sep. 22, 2009

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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AuntB

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Reviewed: Sep. 18, 2009

I have made this three times already and each time, both loaves were gone within 2-3 days.

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Koffing

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Reviewed: Sep. 17, 2009

GREAT recipe! I liked it better than the recipe that brewed for 12+ hours! It was not necessarily a traditional sourdough, as it was quite soft and fluffy, but that is what I prefer. I also loved the amount of time it took compared to other recipes. I will definitely try this recipe again once my starter is more established and has more sourdough flavor :)

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moleissa

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Reviewed: Sep. 12, 2009

Excellent flavor even though I live in Florida! Not exactly as sour as I would like and my starter is over a month old. I really think SF has it's own water, air mixture that make their bread the best. That being said, we absolutely loved this bread. I did have to bake it about 10 extra minutes and I think it could have gone another 5 at least. Anyway, I didn't use the onions on top but did slit the dough with a razor blade to get the great look of the bread. Thank you so much Donna for a great 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. 30, 2009

This bread came out great and was so easy. I put the two loaves into two stone bread pans that I have. I tried a whole wheat version last week and it was great as well. I used a cup of white flour and 3 3/4 cup of whole wheat flour.

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Christi

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Reviewed: Aug. 19, 2009

This is an excellent and very easy to make recipe. I use my bread machine to make the dough and then make whatever shaped rolls, loaves etc. and bake in the oven ****The longer the starter sits at room temp the more tart the result will be!!!****

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Sunny D Shines

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Reviewed: Aug. 17, 2009

I made this recipe using my handy dandy bread machine. I used the dough cycle. When the dough was completed I divided it into 3 balls then rolled them out and rolled them into baquettes. I allowed them to rise for 1 hour 15 minutes then baked them for 20 minutes. I got 3 beautiful baquettes. Great recipe!

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staceywatts

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Springfield, Louisiana, USA

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Reviewed: Aug. 4, 2009

YUMMMMMMMMMMM!!! MY wife made this and it was good. She put olive oil in for the butter added some garlic and italian seasoning. My 5 boys couldn't get engough the are still asking for her to make more.

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Mr. Mom

Cooking Level: Expert

Living In: Bellingham, Washington, USA

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Reviewed: Jul. 30, 2009

Pretty good bread! I used the "Sourdough Starter I" from this site that my mom's been tending to the last couple of weeks. It did not produce a very tangy bread but I've read the flavor of the starter develops over a few weeks so we'll see. We used AP flour and omitted the onions because we were out. We love onions so we'll try this again when we have all the ingredients. If you're an onion lover try the "Soft Onion Sandwich Rolls" from this site -they're excellent!

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Missy

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

Let me just say that SF sourdough bread is no longer possible in SF only. unbeknownst to them, SF gave the La Brea Los Angeles Bakery the "best SF sourdough" award in a contest, and went ballistic when they found out that the winner was not a San Franciscan! Tests on the SF water proved wrong all claims that SF sourdough bread can only be made there! Whether a beginner or an expert in sourdough bread this recipe is all you need.

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Greek Lover Boy

Home Town: San Juan Capistrano, California, USA

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Reviewed: Jul. 11, 2009

I made a error by not reading throughly and added the egg to the dough instead of saving for the egg wash, oops. did not matter this was the best bread ever. I have remade over and over this is great.

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mstrybklvr

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San Francisco Sourdough Bread

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