Reviewed: May 11, 2013

I loved this bread. I made it into two loafs that came out beautiful. The taste is fabulous. I did cut down the commercial yeast to one scant teaspoon because I am on a quest to make bread with just my starter, but I'm still learning about how to do that.

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Reviewer:

SusanMar

Reviewed: Apr. 27, 2013

This was my first effort at sough dough and it was awesome!! I didn't have cornmeal but that didn't seem to have a negative effect. I used a stone and spritzed it with cooking spray before putting the dough on it to rise. I used an egg wash at the start and half way through made of one egg white and 3 tbs water. I will definitely use this recipe over and over!!

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Reviewer:

Mama of Two

Cooking Level: Expert

Reviewed: Feb. 3, 2013

This recipe is certainly easy and the flavor and texture of the bread are excellent. It makes a HUGE loaf, though (12 inch diameter), and the next time I make it I'll make 2 smaller loaves. I mixed and kneaded it in my bread machine on the dough cycle and that worked very well. Next time, I'll use a little more starter and a little less milk to heighten the sourdough flavor. Overall, very, very good.

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Reviewer:

Cindy

Reviewed: Jan. 7, 2013

This recipe is very easy and turns out wonderful. The crust is very flavorful and the inside texture is perfect. I have made this recipe about 4 times now and it turns out the way sourdough bread is famous for. Thanks for the recipe. Douglas

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Reviewer:

dschep

Reviewed: Dec. 6, 2012

I've made this bread three times in the last 2 days...awesome.So easy to come together,I used all purpose flour and after the punch down and shape I baked it in 2 loaf pans 8x4 baked 350*in preheated oven for 30 minutes.Came out perfect,it rose up way over the top of pan before I baked,the texture was so good,and great flavor.This will be my recipe from now on,I buttered the top right out of the oven because I like it soft.Thanks Warren for a great recipe.Happy Georgia girl here.

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Reviewer:

Joan Simpson

Reviewed: Jun. 4, 2012

This recipe is just great. I do use an egg wash for a nice brown crust, and I didn't have wheat germ, so I use 3T of vital wheat gluten instead. I've been baking this bread once a week for over six months now, and every time it comes out wonderful. I do split the dough, however, and freeze half, and bake half. The frozen dough we use during the week to make sourdough pizza, which is also a great hit. :) The dough freezes very well, and just needs to defrost at room temp for 2 to 3 hours, and then raise in a warmed oven with a bowl of water for at least 30-40 mins.

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Reviewer:

Tygermoon

Reviewed: Mar. 21, 2012

Good bread but didn't taste like sourdough to me..

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Reviewer:

mylittlesmog

Reviewed: Mar. 20, 2012

love it! I make it all the time!

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Reviewer:

blondmom

Reviewed: Mar. 5, 2012

This bread has an excellent flavor. My first time it didn't turn out quite right so I made some adjustments. I used olive oil instead of butter and decreased the sugar by 1 tablespoon as it was too sweet the first time I made it. I also substituted wheat flour for the wheat germ as I didn't have any wheat germ available. I used 'fed' sourdough that sat after feeding for a few hours and was bubbling nicely. I did make 2 instead of one loaf as it was too large the first time. While baking, I cooked at 400 degrees for 20 minutes then shut off the oven and let it cool naturally and removed the bread. It turned out great with these adjustments. A lot like store bought, only better!

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Reviewer:

Michelle44

Reviewed: Feb. 13, 2012

This bread was great - soft and chewy with a great crust that was almost flaky in a way. We really liked it. We were out of wheat germ (omitted) and sugar (exchanged with honey), but it was still wonderful. Thanks for the great recipe!

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