Reviewed: Nov. 22, 2009

Thank you for such a wonderful recipe. I followed your directions exactly and came up with two beautiful loaves of bread. The bread is absolutely delicious. I need look no further. I can not imagine improving upon this one. I did, of course, use your sourdough starter, on this site as well. Perfect combination! My husband and I both love to cook and bake and we thought this recipe was truly outstanding, simplicity and all you can ask for. You truly deserve every star that comes your way. Once again, we thank you for sharing...

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c lynn

Cooking Level: Expert

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Reviewed: Nov. 13, 2009

for those that had trouble- do NOT add flour. The dough is sticky, as it should be. if it's not rising, also check if your kitchen is too cold. i am fond of this recipe, as its a true sourdough, no added yeast. turns out excellent.

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mitchellle

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Reviewed: Oct. 11, 2009

The consistency was perfect, but it was a little sweeter than I needed. The recipe is easy to half, and the second time I used less sugar than recommended and it came out perfectly. It also works with white spelt flour.

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robmichz

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Reviewed: Sep. 21, 2009

I just made this recipe and my husband and I are probably going to finish the first loaf today. We are trying to resist, but it is really hard! I'm not a big sourdough fan, but my husband is. I only liked sourdough that I made years ago when someone gave me a starter. I used Esthers recipe for starter and this is near the top of the list as the best bread I have ever made! Thanks Becky!

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Pen

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Reviewed: Sep. 3, 2009

I have made sourdough bread for many years. However, I let my starter go too long without feeding it. I used Becky's starter recipe, and my dough is rising at this very minute. I can't wait to bake it in the morning. I give it to family and friends, and they enjoy it too. Thanks for sharing Becky. I'm back in business now!!

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Karen

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Reviewed: Jul. 11, 2009

Mine didn't rise at all. Not the first time and not the second time. I really think that you need to add yeast, especially with a mature starter.

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Jen

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Reviewed: Jun. 30, 2009

I do not have the recipe for the starter, I would love to try this if someone could get me started. I am new to bread making. OK this will be my first. The reviews I think will help me a lot.

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Gracie

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Reviewed: Jun. 15, 2009

I am a single mother of four and my kids hate homemade bread. That is until they tried this recipe. Now I can't make it fast enough. It tastes even better cooked outside over a fire.

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Nicky

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Reviewed: Mar. 18, 2009

Excellent! If you follow the recipe, it's fool proof!

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SMThomas

Cooking Level: Intermediate

Home Town: Camby, Indiana, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Mar. 12, 2009

The bread was wonderful. Probably because my starter had a pretty thin consistency (like pancake batter) I needed to use 7 1/2 cups of flour to create the appropriate dough texture. I started the bread in the morning and then let it rise six hours. I did not knead the dough after dividing it, rather I just shaped the loaves and let them rise until double. The crust was thin and crisp and texture of the bread was soft and lovely. I will definitely make this again.

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harperist

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Reviewed: Mar. 10, 2009

This is a good basic recipe, but the two times, I've made it, I've also altered it - hence the three star review. Both times I've made it, I've increased the salt to two teaspoons and decreased the sugar to 1/4 cup. This last time I also chopped up a hand full of herbs (basil, oregano, savory, parsley, thyme and chives) in a small food processor and drizzled 1/2 cup olive oil over the herbs as they chopped. This mixture was substituted for the 1/2 cup corn oil. The herbed bread turned out delish! Also, I will say that I've been using a very young starter and am looking forward to it aging a bit, and providing more tang.

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June's Bad Apple

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Reviewed: Mar. 6, 2009

I made this recipe years ago using the potato flake starter and it was soft, slightly tangy/slightly sweet sourdough bread. I made it again yesterday into today using King Arthur Flour sourdough starter and it was so aggresively sour my dog won't eat it! If you are making this bread for the first time, use her starter recipe, too. Even the "wicked bad" loaf rose well and had great texture. This is a keeper recipe as long as your sourdough isn't an agressive breed :-) If you have a more agressive starter, edit the recipe to include 1 packet of yeast, and cut the rising time to 90 minutes instead of overnight.

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julieschild

Cooking Level: Expert

Home Town: Concord, New Hampshire, USA

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Reviewed: Feb. 14, 2009

The end result was a heck of a surprise. During the making process, I was sure that this was going to be a total failure, but I followed the recipe and WHAM, I ended up with some GREAT bread. Thanks Becky

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Tony P

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Reviewed: Feb. 8, 2009

This is an excellent easy sourdough bread which is wonderful hot out of the oven but even better the next day toasted. Using a potato based starter does take a bit of time - I take my starter out, feed it, wait 8-10 hours, make the bread, let rise 8-10 hours, make loaves and 2nd rise but it's worth it. If your starter is slow, add a bit of yeast to jump start it. But time is what gives this bread such wonderful flavor.

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HORSEPERSON

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Reviewed: Jan. 27, 2009

I used Becky's starter. Followed the directions for the starter and the bread to the letter. The dough never rose and was a giant hockey puck. I'm very disappointed. I tried it 2 times.

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Penny

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Reviewed: Jan. 16, 2009

This bread turns out Great...but I do not think it is worth the trouble. Just make beer bread instead and save a week worth of trouble, and also you dont have to worry about accidentially giving yourself food poisioning.

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Lisa Kay

Cooking Level: Expert

Living In: Quinlan, Texas, USA

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Reviewed: Jan. 5, 2009

My family devoured it! I cut back to 1/4C sugar because others had mentioned it being too sweet. It turned out just right! Thank you for this great recipe!

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snbrash

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Reviewed: Dec. 11, 2008

This recipe quadrupled over night. Note to self, buy bigger loaf pans. It overflowed the baking pans. I only have a small loaf pan. It makes a lot of bread and Im gonna need bigger pans cause I will definitely be making this again. Thanks for the recipe!

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