Sourdough Bread II

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Most Helpful Positive Review

Mar 17, 2007

I thought that this recipe was excellent, it tasted great. I did also have a little extra flour left over but the final 2 loaves that I made were very good and rose well. This was my first attempt at making sourdough and I will continue to use this recipe.

—BECCA1011

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Most Helpful Critical Review

Jan 25, 2006

It was difficult to mix all the first batch of flour with an electric mixer. You may need to do much of this by hand. I only managed about 2 1/2 cups mixed in with the beater. It also seemed to me that I couldn't add all 3 1/2 cups of flour but this may because my starter was less thick than the recipe. I used much less flour and cut the baking soda out entirely. I just think that sourdough bread will always involve a little guesswork and adjustments.

—kathleen means

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12 Ratings

Oct 28, 2003

this isn't Quick because it is sourdough! But this recipie is WONDERFUL. We made round loaves and cut off the bottoms. We broiled them to a little bit crispy and put tomato paste (italian of course) with a little bit of italian spices on top. Then put mozzerella cheese. Perfect pizza bread!

—NAOMISHANK

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Jun 30, 2004

Although I can imagine that the baking soda may have produced the metallic taste, it is far more likely that a metal utensil was used with the starter at some point. Sourdough starter will always taste odd if it comes in contact with metal...best to use wooden or plastic utensils, and glass or plastic bowls. ( I'm surprised that the recipe didn't advise this.) ok, I made this a few days after giving the advice regarding the metal utensils, and I have to say, this bread was not good at all. It was so heavy, and honestly did have a strange aftertaste. We made french toast with it the next day, and it didn't get any better. We had to throw out the remainder of the bread.

—LMVO

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Jan 19, 2004

I had to add at least 1 more cup of water to accommodate all of the flour. Bread had a metallic aftertaste from the baking soda. Would not make it again.

—MTBAKER

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Jan 28, 2003

My 6 year old son loves to help me make this tasty bread. Everybody loves it.

—BECK2199

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Jan 28, 2003

I didn't think it rivaled the SF bread but I made this one before I go my starter right

—ANUTTE

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Nov 27, 2009

Turned out hard and inedible. wasn't moist enough to carry the yeast followed directions to the T, save that I had to hand mix everything.

—desylverwyrm

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Nutrition

Calories
149 kcal
7%

Carbohydrates
29.3 g
9%

Cholesterol
1 mg
< 1%

Fat
1.1 g
2%

Fiber
1.2 g
5%

Protein
5.2 g
10%

Sodium
263 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sourdough Bread II

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
** Calories: 149
** Calories from Fat: 10

% Daily Value *
** Total Fat 1.1g 2 %
** Saturated Fat 0.3g 2 %
** Cholesterol 1mg < 1 %
** Sodium 263mg 11 %
** Potassium 73mg 2 %
** Total Carbohydrates 29.3g 9 %
** Dietary Fiber 1.2g 5 %
** Protein 5.2g 10 %
** Sugars 1.1g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 19 %
** Thiamin 29 %
** Niacin 32 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 57 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.