Reviewer:

BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

Reviewed: Nov. 23, 2011

Simply fabulous! I used the starter by the same cook, Becky Richardson, that has potato flakes rather than flour, let my dough rise over night, kneaded for 10 minutes and formed two loaves. I had to let the loaves rise for two hours in order for them to double in size, then baked them. At 350 degrees, my loaves browned a little faster than I would have liked. Next time I will set my oven to 300 degrees. This bread was awesome and I have never made sourdough bread before. This will become a staple for my family, everyone loved it.

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Reviewer:

crharris0303

Reviewed: Nov. 23, 2011

this is a delicios bread. i used the sourdough starter 1 with this recipe and i had great results.

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Reviewer:

carla walton

Reviewed: Nov. 15, 2011

awesome recipe!!

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Reviewer:

margiecakes

Reviewed: Sep. 16, 2011

Bread is wonderful. Holds up well, lasted more than a week in a plastic storage container. Fabulous as oven baked French Toast with orange flavoring, orange zest and dried cherries. I'm currently attempting to freeze 2 unbaked loaves, I'll edit when I find out if it worked well.

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Reviewer:

clydesmomma

Reviewed: Sep. 7, 2011

You wouldn't believe how amazing my house smells right now! I tried a sampling and this bread tastes amazing. I followed the recipe as written and didn't change a thing, other than the fact that there was no way I could let the dough rise overnight on the countertop. After about 4 hours it was to the top of the bowl I had it in and it spent the night in the refrigerator. I must have a very lively starter! The next day when I got home from work I kneaded it for maybe 5 minutes and made one loaf and 12 small rolls. They turned out a little lumpier than some of the other pictures posted (maybe because I didn't knead it the full 1 minutes) but the flavor is fantastic!

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Reviewer:

EMOMMY

Reviewed: Aug. 17, 2011

I, like a handful of other reviewers, must have done something terribly wrong. My dough did not rise enough to double, and ultimately ended up as a dense, heavy, small loaf. Very disappointing. I tried this recipe due to the reviews raving about what a light loaf of bread this made.

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Reviewer:

tonibear82

Reviewed: Aug. 17, 2011

This bread was AWESOME using Becky's starter, but waaay too sweet for my taate. Will make again using less sugar. Thanks Becky!

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Reviewer:

Patti

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Reviewed: Jun. 17, 2011

This bread is amazing!!! This is my first attempt to make homemade bread. My Mom made a bread similar to this when I was a little girl. I called her up to let her know how great it is. Now my children will get to enjoy something I grew up with too. Thanks for sharing this recipe.

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