Reviewed: Oct. 19, 2009

Following the instructions, my dough was a little slack. I rounded it and set it on a pizza stone to rise and then bake. It baked quickly with a good crust and had lots of small holes. A yummy flavor, but next time I'll cut back on the sugar as it interfered with the sourdough flavor. But overall, very good and quick to make.

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Christine

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Sep. 19, 2009

I adapted for the mixer (liquid, fat, salt then dry ingredients). The appearance, taste, crumb and crust are all excellent - however, not sour flavored, but more like a delicious whole wheat bread.

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mikebread

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Reviewed: Aug. 14, 2009

Nothing special

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MGMARCKS

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Reviewed: Aug. 7, 2009

This is some great Bread! I substituted one cup whole wheat flour for one cup white flour. I added about 1/8 cup more Starter and kneaded the Dough on a lightly floured Bread board. I kneaded the dough, let it rest for one hour, then kneaded again lightly, let is rest for another hour, then split the Dough into two round loafs. I also added an egg wash w/ sesame seeds to the dough top and a small metal bowl of water to the oven before baking. I had forgot to slash the bread dough before putting in the oven and it turned out great. Mine was much darker than the Image portrays. I froze one loaf for later use. The flavor was great, mild and very tasty.

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Beamer

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Reviewed: Aug. 1, 2009

This sourdough recipe is the first I've tried, and I'm happy with the results. The bread has a good crisp crust and a delicious inside. Great recipe. I used this for buns the second time. Note: I would cut down the salt and minimize the rising time next time, as it is VERY salty

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Hakeber

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

This sourdough will quickly shoot to the top of most highly rated on this site. It was my first attempt at sourdough and even the youngest member of our house liked it! Crispy on the outside, soft and tender inside. A two pound loaf is a little much for us so I halved the recipe (one half of a tablespoon = 1 and 1/2 teaspoons). It still tasted great. Other than cutting this in half, I followed the recipe to a 'T'. I used the "No Commercial Yeast Starter" from this site. This is the best sourdough...thank you for sharing your award winning recipe Warren!

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BROZZY

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

GREAT recipe! I found that my dough needed more than 4 cups of flour, and I added an egg wash to the risen loaves before baking. It turned out fantastic!

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zoobcat

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Reviewed: May 18, 2009

I tried this recipie without the wheat germ, and it turned out great!

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J Frykas

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Reviewed: Feb. 15, 2009

Great taste and texture, really easy. Used a whole wheat starter.

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BTSYLYNN

Cooking Level: Intermediate

Home Town: Toledo, Washington, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 1, 2009

I can't believe *I* made this! This recipe gives you one amazing loaf - w/ a thick, flavorful crust outside and a light, fluffy bread tucked away inside. Although I used a young starter (only 5 days old), I got a distinct sourdough flavor for my effort. My only deviations from the recipe as written were to (1) break the dough up into 2 loaves & bake in loaf pans for 30 minutes each @ 375 and (2) I brushed olive oil over the tops & sprinkled w/ diced onion. This recipe will be around for a long time - can't wait to try it once my starter is even further established.

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SPECK03

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: Jan. 8, 2009

Great recipe. We've learned to make the slashes in the top very deep as the crust tends to split.

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clbrdj

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Reviewed: Dec. 19, 2008

At the end of the dough cycle my dough was very, very runny. I ended up tossing it in the mixer with the dough hook and adding in a lot more flour-2-3 cups I believe. I've noticed our machine often needs more flour than the recipe so it could be just a quirk. Other than that I followed the recipe as listed. The bread turned out delicious and made a huge loaf-our whole family loved it. It could easily make two smaller loaves or really yummy rolls. Becca

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BEAKIEBEAN

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Oct. 24, 2008

Very good recipe. Should be made into two loaves though and not one. I did the just one and I had an enormous loaf of bread!! :)

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April M

Cooking Level: Expert

Home Town: Merritt Island, Florida, USA

Living In: Fort Stockton, Texas, USA

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Reviewed: Oct. 7, 2008

This bread is wonderful! Nice texture and good zing from my starter. I made the dough in my bread machine and then divided it into rolls, cooked some and froze the rest. I could have eaten every roll I baked. Now I can't wait to bake the frozen ones. I didn't have wheat germ, so I substituted ground flaxseed, which gave it a nice multi-grain look.

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georgiagourmet

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Reviewed: Sep. 24, 2008

I did not use a bread machine (don't have one) and I only used 1 c. of starter. I thought it might be too sour. But now I wish I would've used the whole amount! I think it depends on how sour your starter really is. The starter I used was the "No Commercial Yeast" starter. Next time I'll try making this bread with my wild grape starter since it is more sour.

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SPEARL20

Cooking Level: Intermediate

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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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