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Reviewed: May 6, 2008

Exactly the sourdough recipe that I was looking for! I've made it twice now with great results. For the second time, I applied an egg wash to make the crust crispier and it turned out great. Highly recommended!

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jar1087


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Reviewed: Mar. 21, 2008

This is a very tasty recipe. Easy, not a heavy bread, makes great toast, wonderful sandwich bread and fantastic French Toast. I made this in my breadmaker and then baked it in the oven. Try it, you'll like it.

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jannie5

	Cooking Level: Expert
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Reviewed: Mar. 16, 2008

Great bread. Made it many times. Family loves it. Bread crust stays soft for days.

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CAVEWOMAN884

	Cooking Level: Intermediate Home Town: Friendship, New York, USA Living In: Ocala, Florida, USA
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Reviewed: Nov. 21, 2007

I've just found my signature sourdough recipe! I can see why it won an award 3 years in a row. The best response came from my husband who said "Now this looks & tastes like professional bread"!

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Michelle74

	Cooking Level: Expert
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Reviewed: Sep. 22, 2007

I really ejoyed this recipe. I make our bread for lunches so, we divided up the dough and put them in loaf pans. It makes 2 perfect loaves. We really like this recipe. Thanks for sharing !!

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Debra Ann

	Cooking Level: Expert
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Reviewed: Mar. 13, 2007

This produced a fragrant, tangy, loaf of bread that is soft inside with a nice crust. My Mom & I just sampled a piece, and it is wonderful. Very simple recipe; I like the addition of milk, butter, and the wheat germ. I cut back by 1 teaspoon on the salt, otherwise ingredients were perfect. I will make this again; Warren, thanks for sharing!

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GRANNYLOOHOO

	Cooking Level: Professional Home Town: Bixby, Oklahoma, USA Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Mar. 31, 2003

This bread was pretty good. I didn't have a great starter to work with, so I think that's why my bread tasted like an average white bread, however that is not this recipe's fault. My problem as some of the others have said, was also the fairly mushiness. SO, I think the for best results, and the next time I make this recipe, I will lower the temperature to 350 degrees--that way the inside will cook more thoroughly. All in all, I think it's a good recipe after these changes.

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CRISPYSTUFF


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Reviewed: Jan. 28, 2003

This was really a good recipe. Probably the best basic sourdough recipe I have tried. And I have tried quite a few. At first I hesitated on the amount of yeast, but I have made this twice now and it has turned out great both times. First time I did use the baking stone and the second time I just used a regular baking sheet. I think I liked the shiny baking sheet better. Also, I reduced the temp to 400 degrees the second time and liked the results better.

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Reviewer:

redbird411


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