I've made this many times, but this time I experimented by replacing the yeast with my sourdough starter. I had to do some math to make the conversions and I ended up having to do it by weight, and it ended up like this: 255 g flour, 195g water and 90g of 100% hydration (equal weight water/flour) sourdough starter. I did put in a little over a 1/4 tsp yeast to make sure it would rise. All the other ingredients were the same. It took about 5 hours to rise and it turned out fabulous! I think next time I would leave out the yeast entirely to give an even slower rise = better sourdough flavor. Yum!

It could be my irregularly-heating oven, but these cookies looked dark on top when I took them out, but they ended up being super soft - too soft to actually be a 'cookie shape'. But it still tastes delicious, and we used them as cookie crumbles over ice cream!

This did NOT work for me! I made it all the way through adding the water fine, but after adding 4 Tablespoons the dough was like soup! I guess I should have been paying more attention to the dough and not to the recipe.

When I started making this I knew nothing about starters. After some supplemental research, I realized that not only did I have to continuously feed the starter but I had to discard half of the starter at each feeding. At first I kept feeding it and feeding it and it kept getting runnier and runnier, but I just thought it was due to my hot & humid Asian climate. There was definitely fermentation going on, but none of the bubbly froth that is supposed to happen. So I took 20 grams of the super-wet starter and added 50g of flour and 50g of warm water. I realized in the process that it is VERY important to measure by weight rather than volume. When I did this ratio, the starter became really thick but it started bubbling immediately and doubled in volume within a few hours (signs of a healthy starter!) In the end, rather than starting with 2 cups water/2 cups flour, I wish I would have started with much smaller volumes, because it doesn't need to be giant at first, and you can always grow it in size later, once the starter becomes stable and healthy. P.S. in hot & humid weather (I live in SE Asia) it should be fed 3x a day at first - morning, afternoon, and right before bed. The heat makes the yeast extra hungry!

I made this with my 5-day old starter and they are fabulous! I halved the recipe and made rolls with it, baking them in a muffin tin. The rolls are a great alternative, with less baking time and more of the yummy crust:bread ratio. Recipe is definitely a keeper.

Simple yet so delicious. I would agree with the other reviewers, that it would make a better sauce than a soup because the flavor of the nettles was a bit overwhelming for me when I ate it straight. It reminded my husband of palak paneer, so he added chunks of sauteed tofu to the soup and it was a great addition! We'll eat the leftovers over rice.

Awesome! I also sauteed a zucchini squash and mushrooms with the onions, and added chopped spinach and a can of chickpeas at the end. What a great, healthy, flavor-filled meal - will definitely make this again.

I took this recipe to a "salad party". I cut up the snickers when they were at room temperature and froze the pieces(it went a lot easier than trying to cut them frozen. Great recipe!