The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Aug. 14, 2007
My husband asked me if I would make this instead of buying white bread from the store. I haven't bought white bread for 2 months! I topped mine with seasame seeds!
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Photo by Linriyum

Cooking Level: Expert

Home Town: Dayton, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 10, 2007
with a good starter, this bread was perfect! i followed this recipe almost exactly [excluded the onions on top because my husband and i aren't too fond of them]. used these for breadbowls for mulligatawny soup and we were getting so full, but couldn't stop eating! in future i'll make 4 smaller loaves out of this, which would be a more reasonable breadbowl for us. thanks for this recipe, it will become a staple.
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Photo by theresa in london

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Ruislip, Greater London, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 17, 2007
Made a great soft loaf.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 16, 2007
My Husband loved this recipe! He is so picky about bread, however this was one recipe that he asked me to make over and over! It is so good I make it everyday!
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Home Town: Alliance, Nebraska, USA
Living In: Bellevue, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 9, 2007
I've made this recipe several times, and it is very adaptable. I've used honey in place of sugar, made it with sugar, bake it with a pan of water in the oven and without. Doesn't matter - it turns out perfectly EVERY time.
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Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 26, 2007
What a great bread!! This was my first attempt at sourdough bread with my new starter and I'm very pleased! Bread has a wonderful texture and flavor. Will definitely make this often. Thanks for the submission!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 2, 2007
I think I have just found my signature sourdough bread--this recipe deserves every rave review it has received, and it gets mine also! I used a starter from King Arthur that I've been nurturing and I finally got that good sourdough tang with this loaf. Like Tunisianswife, I used honey to replace the sugar, and like LadyJayPee, I used butter instead of margarine. To reviewer CHRISTYDAWNE, I'm just learning the basics about starters, and I thought starter should take the place of yeast also; but from what I've read, it just takes a lot longer using starter only, and the yeast is supposed to help produce a lighter finished product. My thanks to Donna for sharing this wonderful recipe!
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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 4.61 star rating.
Reviewed: Mar. 1, 2007
Since I made this on a rainy day, I allowed for two rises before forming it into loaves. It turned out very good, but not very "sour" tasting, like other reviewers stated. Like other reviewers, my starter is new, so I'm hoping with age the flavor will come out. I braided one loaf and the other just left on a baking sheet in the shape of a loaf. The braided one turned out very pretty and golden with the egg wash. One question - I thought the purpose of a starter was to not have to use yeast. Is this not the case? Anyway, this was a very good recipe and made the house smell wonderful on a gloomy day. I look forward to trying it again with a more mature starter.
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Photo by CHRISTYDAWNE

Cooking Level: Expert

Home Town: Lafayette, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 28, 2007
this is a nice soft supple dough to work with. Since I used a honey starter, I didn't use all the sugar and subbed honey for the sugar(honey pulls moisture out of the air and will keep bread softer longer). The bread is feathery soft with a slight tang. Put a dry hot pan in the oven while preheating and added water to pan when I put the bread in to bake; creating a mist to produce a nice crust. Topped with flax,sesame, and poppyseeds instead of onions. Thanks for this nice recipe.
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Photo by TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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Reviewed: Feb. 26, 2007
I used the "Sourdough Starter" by Esther Nelson, from this website. I replaced 1-1/4c of the bread flour with 1c of King Arthur Whole Wheat White Flour (for healthier bread), and 1/4c of vital wheat gluten (to help with rising). I used butter rather than margarine. And rather than an egg/water wash, I brushed butter on the loaves after they were done baking, and omitted the onion topping this time. I formed this into two baguettes. They had a distinct sourdough flavor, and a great texture with a good crusty crust and soft inside! Thanks so much, Donna!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 22, 2007
I used 'sourdough starter' from this site. The bread turned out wonderful and went great with soup. I even made it into garlic bread and it was delicious!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 4, 2007
This isn't sour enough for me. You will want to add more starter or vinegar to get a real sour taste.
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Photo by Crystal Jo

Cooking Level: Expert

Home Town: Ovid, Colorado, USA
Living In: Proctor, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 1, 2007
A wonderful, light soft white bread with just a hint of sourdough taste (but my starter was new). Very easy to make, even for a first-time bread maker. My family and I devoured one whole loaf right out of the over, so I'm glad this recipe makes two loaves.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 28, 2007
I used my own starter on this one and it was fantastic. Split up the dough just slightly for making some pizza for dinner and the rest was entirely dedicated to a 9" round pan. Came out perfectly. I used the thinly sliced onions on the top and I have to say, it adds a nice touch.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 28, 2007
Very nice slightly sour white bread. I skipped the first rise and the egg wash/onion. So far this is the only sourdough bread that I have ever made, I've made it twice with a newish starter and it worked well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 24, 2007
I have to tell you that this was the best bread that I have ever made. My starter was only five days old but the bread had a wonderful flavor to it. I took it to a potluck at Bible study and both loaves disappeared. I made round loaves. Next time I'm going to try regular loaves. I used my kitchenaide mixer and let it do all of the kneading. I can't wait to see what the flavor will be like when my starter ages.
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Cooking Level: Expert

Home Town: Torrington, Wyoming, USA
Living In: Ridgecrest, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 17, 2007
We love this bread! It is great plain with butter, toasted or grilled sandwiches. Yum
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jan. 8, 2007
Wonderful! Very velvety texture and very fluffy! Not the strongest tang, but my starter was pretty young. I also didn't follow other reviewers' advice and put water in the oven to bake with and my crust isn't as thick as I wanted. I'll try that next time. Otherwise, very good bread and definitely a keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 14, 2006
Great bread. Left off onions. Great with dinner.
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Cooking Level: Intermediate

Home Town: Granite Falls, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 4, 2006
I made this into rolls with a young starter and it was quite good. Can't wait to try again in a few weeks! If anything, this is a great white bread recipe - great bakery texture. The only thing I did differently was add 1T of vital wheat gluten for every cup of flour. This was my first time adding gluten, and it made breadmaking easier for me. I'll be adding it when making bread from now on.
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Kat

Cooking Level: Intermediate

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