Reviewed: Mar. 21, 2012

Good bread but didn't taste like sourdough to me..

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mylittlesmog

Reviewed: Mar. 20, 2012

love it! I make it all the time!

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blondmom

Reviewed: Mar. 5, 2012

This bread has an excellent flavor. My first time it didn't turn out quite right so I made some adjustments. I used olive oil instead of butter and decreased the sugar by 1 tablespoon as it was too sweet the first time I made it. I also substituted wheat flour for the wheat germ as I didn't have any wheat germ available. I used 'fed' sourdough that sat after feeding for a few hours and was bubbling nicely. I did make 2 instead of one loaf as it was too large the first time. While baking, I cooked at 400 degrees for 20 minutes then shut off the oven and let it cool naturally and removed the bread. It turned out great with these adjustments. A lot like store bought, only better!

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Michelle44

Reviewed: Feb. 13, 2012

This bread was great - soft and chewy with a great crust that was almost flaky in a way. We really liked it. We were out of wheat germ (omitted) and sugar (exchanged with honey), but it was still wonderful. Thanks for the great recipe!

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circe257

Reviewed: Jan. 30, 2012

My family loves this bread - I make it in two versions: one with a white flour sourdough starter and one with a whole wheat sourdough starter. The bread turns out quite differently using the different starters. I also substitute olive oil for the margarine and bake it shaped like a huge long loaf on a parchment coated baking sheet at 375 deg. F for 37 minutes. Thanks for sharing this recipe Warren.

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katinohio56

Reviewed: Jan. 11, 2012

Warren, THANK YOU so much for this wonderful recipe. The loaf was quite sour and so tender. The only change I made was subbing olive oil for the margarine (as I didn't have any). Beautiful rise, great crust. Will be making often!

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Sweet Apron

Cooking Level: Expert

Reviewed: Nov. 8, 2011

I have made this twice. The second time I added a tbsp. minced onion, dried rosemary, and italian herbs. All the same measurements. I put cuts into the bread and it deflated on me. It was still excellent. Next I will try herb rolls.

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jan

Cooking Level: Expert

Reviewed: Apr. 20, 2011

Wow, really good!!

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dan4th1

Cooking Level: Expert

Reviewed: Mar. 27, 2011

This bread is out of this world. Fluffy and tender. The rise was beautiful and I followed the instructions exactly. Mine didn't have much of the sourdough taste but I think it had to do with my starter being so young. I did not need extra flour like other reviewers but I did split it into 2 loaves and they turned out to be two beautiful big loaves so I am happy I decided to do that. Thanks Warren!!!!

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DCANT

Cooking Level: Expert

Reviewed: Mar. 4, 2011

Delicious with great texture. One caveat; watch the time it's in the oven! I also make heavy slices across the dough ball before it rises the second time. Thanks for the recipe!

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