Reviewed: Nov. 15, 2009

To develop a more sour taste, once the breadmaker has mixed the ingredients well, take the whole pan out of the machine, cover it in plastic wrap or transfer to a container to prevent moisture loss, and stick in the fridge overnight or for two days, then put it back in the breadmaker and restart the baking cycle. It's very important that all ingredients are room temperature before starting the baking process. According to other internet sources, sourdough is supposed to be slightly healthier than white bread due to the acids which make the taste having a stabilizing effect on blood glucose levels. Beware using wheat flour, it has different gluten levels and the yeasts may need more time to break it down. Experiment!

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cursedwyvern

Reviewed: Oct. 27, 2009

i made this in my bread machine today. it turned out great. : ) i plan on making another load tomorrow.

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calamitijane

Reviewed: Oct. 13, 2009

I don't have a bread machine, and it came out great. First rising for 1 hour and second rising for 40 min. Baked @400 for 20min. Very nice and crispy crust but soft on the inside. I did have to add more bread flour but all starters are different. I did add just a pinch of sugar as a catalyst, as I was using a starter that was made from grapes and does not have any processed yeast in the starter(which was also my first time w/this starter). This is like a classic french-no oil which is nice and makes for a nice crusty loaf. thanks, I would definitely use this recipe again.

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Reviewer:

TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Oct. 12, 2009

I don't have a bread machine, and this recipe still works great with homemade sourdough starter. I usually double it, and use 3 cups or white flour and 2 1/3 cups of whole wheat. After 2 sessions of kneading and letting it rise, it comes out of the oven wonderfully fluffy with a fantastic crispy crust

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Kaile

Cooking Level: Intermediate

Home Town: Kamloops, British Columbia, Canada

Living In: Burnaby, British Columbia, Canada

Reviewed: Aug. 22, 2009

My starter is new and not especially sour yet, but this recipe keeps producing consistently delicious bread. It has a medium density texture and keeps well for at least 4 days.

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Wendy B

Cooking Level: Intermediate

Home Town: Plant City, Florida, USA

Living In: Mulberry, Florida, USA

Reviewed: Aug. 19, 2009

These were delicious. I used the dough cycle on the bread machine and then punched it down and turned into a greased bowl. I let it rest 15 minutes and then shaped into 8 smallish rolls and 1 boule. Very tasty bread using my first amount of starter from the Sourdough Starter recipe on here. I will keep making these for a long time. I haven't bought bread in about a month, using my recipes from here and the bread machine. I like that you control the ingredients and get to eat these right out of the oven! Thank you Jennifer for such a simple yet tasty recipe.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Aug. 1, 2009

i love sourdough! and this was the best i ever had

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legosrock99

Reviewed: Jul. 25, 2009

Very nice quick way to make sourdough.

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RedChowDawg

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Sevenoaks, Kent, England, U.K.

Reviewed: Jul. 13, 2009

I'm working my way through all the bread machine recipes on this site, in search of the best. This was the first time I ever made sourdough bread so I had to start by making the starter. I used "Sourdough Starter II " and I let is age for 48 hours. The bread turned out to be a large loaf, with nice texture and really moist. My boyfriend and I liked it so well, that I am making the same combination today...one week later. Hopefully this will be more sour than the last(I read that the flavor gets stronger as the starter ages) The only down side, was that it did go moldy in a few days, so we had to toss some. Possibly from the moistness/high yeast content? Now I know we need to eat it a little faster...no problem!

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Burns Boiled Water

Cooking Level: Intermediate

Reviewed: Jun. 25, 2009

This was my first sourdough bread experience and certainly not my last.This recipe is a "dinktum to my danktum" as we say here in the south.I did have to add 3/4 cup extra of warm water because it was too dry I thought but it turned out wonderful.Thanks

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