Reviewed: Nov. 24, 2009

I have been using this recipe for the past 3 years at Thanksgiving and will be doing so for the years to come. The two loaves go very fast and everyone always raves about the bread! It's very easy to make, too, and proves that you don't need a bread machine!

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terrimonster

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Reviewed: Oct. 15, 2009

This is my first bread from scratch, ever. It was delicious, easy, and I love it was no-knead. I made the rolls and they came out very good. I did what another person said and replaced the remaining water with milk and it was very good.

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butterbean

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Reviewed: Apr. 6, 2009

This bread baked up well with a nice texture and a chewy crust. It did not however taste anything like sourdough. It was also very hard to stir in the flour with just a spoon. The dough was very sticky and I had to make mine in loaf pans.

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shayziep

Cooking Level: Intermediate

Living In: Morgan, Utah, USA

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Reviewed: Mar. 1, 2009

Okay, I absolutely loved this bread. The only reason why I gave it 4 stars is that it had a very subtle sour taste. So, as far as sourdough goes, its a 4, but for a slightly off-white bread, its a 5 star!

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TJ Johnson

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Feb. 12, 2009

This turned out to be nothing special and I was very disappointed. The starter did great and smelled like a good sourdough starter so I was very excited about it, but the final product didn't even have a hint of sourdough flavor. It was a dense white bread that was a total flop. We ended up throwing it away. :(

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cpede

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

I was convinced that this recipe did not work. It looked bad, it smelled bad, and it didn't have the yellow film on it. It turned out great! I will make this recipe again.

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evon

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Reviewed: Feb. 5, 2009

I don't know what I did wrong, maybe I didn't keep the starter in a warm enough place. I ended up with flat bread...some people mentioned the flour amount was wrong, so maybe that was it. Tasted delicious though, we used it with dip.

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katie327

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Reviewed: Jan. 9, 2009

This is a very versatile recipe. I made one half in a loaf pan and the other as a round bread. They both turned out wonderfully with a light, airy texture and a light sourdough flavor. I changed this recipe to suit my needs a bit. I did not have milk powder, so I added 1-1/2 cups milk in place of the milk powder and remaining water. It tasted wonderful and raised very well both times. I will make this again, and pass it on to everyone I know!

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Amy1724

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2009

This was my first attempt at real homemade bread and it turned out pretty well. It wasn't nearly as pretty as the picture, but tasty. I probably will try another recipe next time, but for as easy as this was it was well worth it.

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Emily Smith

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Reviewed: Nov. 23, 2008

Not as sour as I'd have liked but because of not having to do the weeks worth of starting the starter I'll be making this recipe for years!

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Lori

Cooking Level: Expert

Home Town: Fontana, California, USA

Living In: League City, Texas, USA

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Reviewed: Sep. 29, 2008

I've been making sourdough bread for years and have my own starter, which I used in this bread. I thought I'd give this recipe a try, it looked simple and indeed it was. However, I don't see how one could stir enough flour into the dough to make it firm enough to hold the shape of a loaf merely by using a spoon; one would have to knead in at least a cup more of flour by hand. Surely enough, my dough wasn't very firm and I had to bake it in a loaf pan. Still came out pretty good, though. Since I didn't follow the recipe exactly I couldn't very well rate it less than five stars, anything that went wrong may have been my fault.

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Pillowtrot

Cooking Level: Expert

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Reviewed: Sep. 21, 2008

The only thing I didn't like about this recipe was that I found it could have used about a cup more flour. The dough was sticky, and made very flat bread because it couldnt hold itself up. Other than that great, though. I used about a third whole wheat flour, and baked one of the loaves in a bread pan, and they taste great, even if they are a little flat. I might suggest transferring the dough to an oiled bowl after mixing, because after the first rise I found that it had completely stuck to the bowl and had to be scraped out.

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Sarah

Cooking Level: Intermediate

Living In: Victoria, British Columbia, Canada

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Reviewed: Mar. 25, 2008

This is the first home-made bread recipe I've ever tried, and it turned out fantastic! It was nice and crusty on the outside while soft and chewy inside, and tasted just as good if not better than any store bought sourdough. The prep was very simple, and the dough was wonderful to work with- soft, pliable and easily shaped. I'm so pleased! This is a recipe that I'll keep and use over and over again!

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maggi-lu

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Reviewed: Mar. 16, 2008

I read that this recipe was very forgiving...not for me! I used a prior starter I had made a few days ago, it called for the same amount of ingredients so I thought I would be ok...was I wrong! I don't think my yeast was very good so that is probably the main reason for my flop...I love sour dough bread, so I think I will try this again, and hope and pray for better results! And a better rating!

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Mar. 14, 2008

Oh, so good! This is the first time that my home-made bread came out delicious, aromatic, and crusty. I Used my table top electric oven-toaster to bake it with perfect results. The bread raised tall and rounded on top. I will make it again and again. This morning I had a delicious slide of bread with nothing on it...it is that delicious

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D.D. Twinbells

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Feb. 3, 2008

Been making bread for ages, just tried this for the first time, family voted best ever

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chrisb61

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Reviewed: Jan. 1, 2008

Best sourdough I've tried, really worth the effort.

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DUTCHCOOK

Cooking Level: Intermediate

Living In: Utrecht, Utrecht, Netherlands

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Reviewed: Dec. 6, 2007

Excellent bread! Works well with wheat substitues too for those allergic to wheat. Keeps well for 3 days. I will make this again.

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Heather dutch cook

Cooking Level: Expert

Living In: Utrecht, Utrecht, Netherlands

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Reviewed: Nov. 13, 2007

This tastes really good, especially with the cornmeal bottom. I still haven't gotten the dough quite right, but even when it's a little deformed it's delicious.

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Dan

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Reviewed: Apr. 23, 2007

My daughter and I made this "prospector sourdough" to bring to school as part of her project on Alaska. All of the other sourdough bread recipes here seem to "cheat" - they use more yeast in the baking, rather than relying on the starter alone to make the bread rise. Thanks for this recipe! Great bread!

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GAUCHO1991

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