My husband loves sourdough bread. And he loved this recipe. Thank-you Judy Saxby
Way confusing directions compared to how to really get the starter going. Don't go and cover tightly -- I leave it uncovered for hours, stirring every hour or two as I just remember. Covering hi...
Excellent Bread! I used my own rye starter and used dark brown sugar for the malt. The process is simple, but long; however, you will be rewarded with chewy texture and complex taste of the ar...
Went through this lengthy process for the five days. Bread dough wouldn't rise! It was a total waste of time for me.