Chef Filip's Sourbread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 1, 2014
Very good! I did have a bit of an ingredient snafu. I could not find malt powder. Someone suggested something called barley malt syrup. I used the same amount as specified for the powder. It seemed to work OK. I did find the powder on baking day, so there is some in there. I do wish I'd listened to that voice inside of me that said "Cut this recipe waaaaaayy back!" I did read that starter can be frozen. I'll have to try it.
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Reviewed: Jan. 22, 2012
Excellent Bread! I used my own rye starter and used dark brown sugar for the malt. The process is simple, but long; however, you will be rewarded with chewy texture and complex taste of the artisans' breads from Europe. I played with various flours~unbleached flour, wheat, rye, wheat, toasted wheat germ; turned the dough once after an hour of fermenting; slashed the bread for full expansion; baked on baking stone. Fabulous! Thanks Chef Filip!
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Cooking Level: Expert

Living In: San Mateo, California, USA
Reviewed: Jul. 20, 2003
Went through this lengthy process for the five days. Bread dough wouldn't rise! It was a total waste of time for me.
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Reviewed: Jan. 24, 2001
My husband loves sourdough bread. And he loved this recipe. Thank-you Judy Saxby
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