Reviewed: Nov. 17, 2005

This has been my favorite sourdough recipe!

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Reviewed: Jul. 25, 2005

I loved this recipe and I loved the sourdough starter that it is made with by the same author. It was a great bread. I doubled the whole thing and made half with added pepperoni to make some awesome pepperoni bread! WOW! This one is a keeper. Jan

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Jbowser

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Reviewed: Mar. 24, 2005

We made this with whole wheat flour and it made wonderful bread. Though it was not 'sour' at all it had a great flavor. We are still looking for a 'sour' sourdough.

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cakatt

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2005

The bread is great but I just don't know what I am doing wrong, the top gets brown but the middle is not done all the way. I have made this twice and had the same problem. How long should I let it rise the 2nd time? I just don't know, maybe I don't let it raise long enough the 2nd day. Please someone help me because I really want it to turn out because I am trying so hard.

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JWITTBEAR

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Reviewed: Jan. 16, 2005

This is the first time I have ever made sourdough bread, and this bread is wonderful. I did feed as others had suggested with 3/4 cup of sugar, 3 tablespoons of potato flakes & 1 cup of warm water. I let rise overnight and it did wonderful, however, when I started to knead, the dough was very sticky. I kept putting flour on my surface until I finished kneading, and added oil to my hands before I separated into two sections. I had read previously where some had added flour and it didn't rise for them a second time. After being concerned I put my dough in the pans and set on top of my stove with the oven on. The dough doubled in size and baked up beautifully. This recipe is a keeper.

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BEVERLY BOYD

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Reviewed: Nov. 15, 2004

If you love sourdough bread, then you should love this recipe. Use the starter submitted by the same lady. The bread rises beautifully, makes the kitchen smell wonderful, and is delicious. I've shared it with others and get nothing but high praise. Thank you, Becky Richarson!!

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BENNYSWIFE

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Reviewed: Oct. 8, 2004

The absolute best! I used 3/4 c water and 3/4 c buttermilk the second time I used this recipe and it was even lighter.

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AMICKEY1

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Reviewed: Jan. 15, 2004

This was delicious bread, but not the San Fransisco type some are looking for. This makes a really great sweet bread for many different uses. I am an avid bread baker and love the way this turns out. Wonderful texture and flavor. I use it to make cinnamon rolls, french toast and cinnamon raisin bread. It is definitely worth the wait time for this bread! Make sure you use the sourdough starter submitted by this same lady (Becky Richardson)!! I also cut down the oil to 1/4 C because 1/2 is really a lot for a bread recipe!

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CAROLE JONES

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Reviewed: Jan. 4, 2004

I used the 30-year-old sourdough starter that my aunt gave me for xmas. I also used 2 cups of whole wheat flour. The sourdough taste was good, but like the prior reviewer noted, the crust isn't chewy like a SF sourdough. I was a little disappointed. All in all though, the bread tastes very good.

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MACKALLEN

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Reviewed: Dec. 14, 2003

This is okay, I guess, but much too sweet for sourdough. The crust isn't chewy either like San Francisco sourdough. I'll keep looking for a better recipe

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Rebecca

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Chandler, Arizona, USA

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Reviewed: Nov. 10, 2003

I think I accidentally used too much sugar when I made this, so it was overly sweet. Even with that error, this bread is really great. The texture and crust are perfect. I had to wait 24 hours for the first rise, but I was in no hurry. A great recipe!

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MOTTSBELA

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 1, 2003

This bread is absolutely wonderful. My husband counts the minutes till it is done baking and eats slice after slice of hot delicious bread. My 6 year old asks me each morning if it is time to feed the starter yet. I just reprinted the recipe for my mother-in-law who loved it too! I feed it every three days and have also made it with 2 cups of wheat flour substituted. Everyone likes that too. I sometimes have to add a little more flour to make a workable dough. It ALWAYS rises...my husband calls it "nuclear bread" because it rises up and out of the bread pans. It does rise better if it is warm so I sit it on the stove with the stove hood light on. That seems to work great.

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PMSUSIE

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Reviewed: Jun. 6, 2003

great recipe! I used vegetable oil instead of corn and a 18 day old Herman starter, and it came out tremendous! rave reviews across my friends as well!

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KIRSTIN243

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Dec. 16, 2002

I used the Sourdough Starter by Becky for this also. I was sooo happy to find this recipe/starter again because I had misplaced it. The only thing different I did was to omit the salt. I have 6 loaves rising right now for Christmas presents!

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ONEFUNBEAR

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Reviewed: Apr. 28, 2002

I used this recipe with the "Herman" sourdough starter and it was wonderful. I've given this bread away and everyone wants the recipe. I tried making the san francisco bread with the herman sourdough and it was good, but actually a little too sweet this recipe was perfect

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WHEREWILLUGO

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Reviewed: Apr. 7, 2002

Delicious, simple, fast, GOOD! :)

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NAJMO

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Reviewed: Feb. 17, 2002

I love the recipe when it comes out right but I've only had that happen oncein the past 9 months. It seems to be very sticky. Any help out there? Do I need to add more flour?

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MYMANN

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Reviewed: Jan. 14, 2002

It is definitely important to let this rise overnight, it makes a lot of bread so you might want to half the recipe.

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rnheo

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Reviewed: Jan. 13, 2002

Great recipe!!!! Makes wonderful bread!! I used Becky Richardson's starter with this, thought I messed it up, but the bread is delicious and came out perfectly!!!

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ENGRGIRL

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Reviewed: Dec. 26, 2001

I had the same problem as a previous reviewer: after rising initially, the dough needed lots of flour (was like a batter) and did not rise a second time.

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aauger

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