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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Reviewer:

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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Reviewer:

GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 23, 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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Reviewer:

CRISPYSTUFF

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Reviewed: Jul. 13, 2001

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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32 users found this review helpful