This recipe is fairly good. It is delightfully simple, but the result was more like white bread than sourdough. I found the original recipe too yeasty in flavor. I wasn't sure if it was my starter or the recipe, so I diluted my starter with an extra cup of milk and an extra 1/4 cup sugar and let it stand overnight, until it had that nice sour aroma. Then I substituted bread flour for the all purpose flour and used only 1 teaspoon of yeast. I also used two tablespoons of sugar and about 1-1/2 teaspoons of salt, unstead of the amounts called for in the recipe. The resulting bread was mellower and less yeasty, but not as sour as I would like.
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This recipe is fairly good. It is delightfully simple, but the result was more like white...