Athough not a true sourdough in that it uses yeast in addition to the starter, this bread came out beautiful. Perfect crumb and crust. Light flavor (even though I had a mature starter.) Per the advice from a Bakers Guild baker, I baked at 375 for 30 minutes, rotating halfway. Did not spritz the oven as the temp lowers every time the door opens. Instead, use a small dish filled with water or open the door slightly just to toss in a few ice cubes now and then. It made a great loaf but not sour enough because of the quick rise and use of added yeast and milk. Still, nice. Thanks!
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Athough not a true sourdough in that it uses yeast in addition to the starter, this bread came...