The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 18, 2009
Excellent! If you follow the recipe, it's fool proof!
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Cooking Level: Intermediate

Home Town: Camby, Indiana, USA
Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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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Cooking Level: Expert

Home Town: Concord, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
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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Cooking Level: Expert

Living In: Quinlan, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 30, 2008
Use flat beer in place of water when mixing dough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 22, 2008
Awesome!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 20, 2008
I've used this recipe for several years now, and it has never failed me. (I looked it up because mine got misplaced) If you have never used it, you should know that you have to add more flour sometimes to get the right consistency. I think the humidity of your house has a lot to do with that. Also, sometimes the starter has to be revamped with a little yeast if it has been in the fridge for awhile.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 19, 2008
This has been a family favorite for YEARS in my household. I never have a problem with rising and here's a secret: I bought a heater for seedlings at a nursery. It lies very flat and is intended to mimic the warm soil of spring, to give the seedlings a head start. I use it to raise my bread and starters, because my house tends to be drafty sometimes. Works great! Another type of heater that works great is the kind meant to stick to the bottom of a terrarium, for reptiles. You can use either heater to make a little "proofing box" for your breads and starters. (My oven doesn’t have a pilot light; if it did, that would be the perfect proofing box.) Here’s my favorite recipe for this bread: Pepper-cheese bread: When combining ingredients for bread add about 1-2 tablespoons coarsely ground black pepper. Let rise 12 hours then add 2 cups grated cheese. Knead cheese in well, divide into two loaves for second rising and proceed as for plain bread.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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