Reviewed: Oct. 31, 2011

I like it. Soooooooooo! GoooooooooooD! Our dog got a hold of it while we were gone and ate 1/2 of a loaf, so she liked it to. It was wrap and setting on the counter top.

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Reviewer:

Bobbie

Reviewed: Oct. 22, 2011

I have made this several times and it is amazing. It slices well for sandwiches or toast, and it tastes great every time. I did not have luck using the dough setting on the bread machine, guess it does have to be hand-kneaded, but it's actually pretty fun. I used the "Sourdough Starter II" recipe from this website for the starter.

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Reviewer:

Alanna

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Salt Lake City, Utah, USA

Reviewed: Oct. 14, 2011

This is my husband's favorite bread! It took a couple months to really get our starter to the point of a strong sour dough flavor, but in the mean time I made everything with this bread recipe - even my cinnamon rolls!

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Reviewer:

BeqJoy

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Reviewed: Oct. 13, 2011

I found this recipe to be very tasty. It had a good texture. I was worried about trying to make it here in Georgia because the atmosphere (humidity and the like) is so different from San Fran. But it was really, really good. I'll definitely make it again!

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Reviewer:

raurecipes

Cooking Level: Intermediate

Reviewed: Aug. 24, 2011

I used Sourdough Starter from Esther Nelson (wonderful) but had to add more flour as I kneaded the dough (summertime in Florida). I shaped the dough into rolls but when I brushed them with egg white, they deflated!?! Not very pretty but very good flavor! (omitted onion this time but will use next)

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Reviewer:

ChrisH

Reviewed: Aug. 20, 2011

I just moved to San Francisco Bay area so I thought this would be sort of a Christening for me. I too used slightly deviated ingredients to my liking, but my dough didn't rise as well even though I did use a 2 day old starter, maybe that wasn't long enough

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Reviewer:

ruphusandlucy

Reviewed: Aug. 14, 2011

I made this bread 2 days ago. I followed the recipe to a T when it comes to contents, though I put the bread loaves into 2 bread tins simply because I like the shape. Also, I always leave an extra hour when making bread as I like to have one extra rise, it makes the bread even, light and fluffy. I also spray the oven walls right before and twice during baking with cool water underneath the wire rack. It makes for a crispy crust. These loaves came out wonderful, light, fluffy, and with just the right sourness to them. One thing I regret is having put onion on both as it would have been nice to use one as breakfast toast with preserves!

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Reviewer:

Terry Inskip

Reviewed: Jul. 31, 2011

Awesome bread! I omitted the onions on top though and they turned out not only delicious but also beautiful! I will be making this in mini versions during the winter months to make mini chili bowls! I will be using this recipe over and over!

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Reviewer:

heatherkelly

Cooking Level: Expert

Home Town: La Habra, California, USA

Living In: Allen, Texas, USA

Reviewed: Jul. 29, 2011

I made this recipe a couple of times and the second time I used one cup of 50/50 wheat flour and put kosher salt on the top after the egg wash. It was spectacular! Thanks for the recipe.

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