Finally, a fluffy sour dough bread that is crisp on the outside!! I think my starter needs to get a little more established, but this is the fluffiest bread I've ever made. Through all the research I've done and the little practice I've had, I've learned that making the full amount of the recipe makes a huge difference. Trying to cut it in half did not work as well. The yeast needs to dissolve in warm water, but since this recipe doesn't include water, I just put it in a 1/4 cup of the warmed (100-110 degree) milk and added the rest after letting it dissolve for about ten minutes. And by spraying the oven with a spray bottle a few times while cooking and/or leaving a shallow pan with hot water on it, the steam helps the outside become crispy. I did use butter instead of egg on the outside, and omitted the onions on top. Very good!! And happy to finally not have one issue with the outcome of my bread!!
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Finally, a fluffy sour dough bread that is crisp on the outside!! I think my starter needs to...