This was just ok. I left my starter out for almost 2 weeks, feeding it, etc., etc. (Used the "Sourdough Starter" recipe from this site). After 8 days, I tried to make it without adding the additional yeast per the reviewer who claims to be a san francisco sourdough guru. I didn't just have to leave it for 2-3 hours, it was actually 2 days later that it still hadn't risen to double. Had to throw the batch out. The second time around I added the yeast per the recipe (proofed it first) and still found it took over 1.5 hours to double the first time. One hour for the second rise. Cooked it 40 minutes and the crust was still soft and the insides somewhat spongy. This bread just wasn't sour enough to be a good sourdough and too sour to be a good white. The outcome just was't nearly worth the effort. Sorry! I love the Mama D's Italian bread recipe from this site and make it twice a week. I think I will stick with that from now on and just buy my sourdough at the bakery.
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This was just ok. I left my starter out for almost 2 weeks, feeding it, etc., etc. (Used the...