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My review
Basic Sourdough Bread
knowell
"Absolutely the best! Soft crust and well risen."
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Ingredients
servings 167 calsOriginal recipe yields 12 servings (1 - 1 1/2 pound loaf)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 167 calories; 1.6 g fat; 32.4 g carbohydrates; 5.2 g protein; < 1 mg cholesterol; 201 mg sodium. Full nutrition
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Reviews
Read all reviews 5871 Ratings
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Most helpful positive review
6/20/2002
I have used the recipe 5 fimes, and it has been great each time. I recently obtained a starter from a friend and wanted to give sourdough a try. After making it once "by hand", I tried this ma...
Most helpful critical review
6/2/2007
It would have been really good for persons who do not have a bread machine to know the order in which the ingredients are to be infused and the process by which the bread can be made by hand.
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6/20/2002
I have used the recipe 5 fimes, and it has been great each time. I recently obtained a starter from a friend and wanted to give sourdough a try. After making it once "by hand", I tried this ma...
11/6/2008
I don't have a bread machine so adapted this to the conventional oven. first rise until doubled, second rise for about 45 min. baked in 400degree oven for 20-25 minutes. I've used this recipe tw...
2/4/2007
Excellent recipe. I made it manually and since my starter is not very liquid, I had to add water. This was a very nice dough that was easy to work with. I agree with reviewer DSRTBLND43 that the...
6/2/2007
It would have been really good for persons who do not have a bread machine to know the order in which the ingredients are to be infused and the process by which the bread can be made by hand.
10/12/2007
So I missed the 90s Bread Revolution and just bought my first one. This was my first non-box recipe and I just happen to have a 3 year old sourdough colony in my fridge. The bread was AWESOME!...
11/14/2006
it need 2-6more Tablespoons of water &1-2 tsp of oil or melted butter ,the dough got a little to dry ,it was great bread,taste,texture was the best,better then store bought fresh from a bakery
5/20/2000
This is the best tasting and stays moist to the end and so very easy to make I really eat more bread then I ever used to. It is really so very good. Thank you for the recipe. Marie20002
7/15/2001
This recipe is the best one that I have tried in my ABM. I make a loaf nearly every day now, & we use it for grilled cheese & tomato sandwiches, french toast & for eating plain. Good texture & f...
5/27/2000
I found this recipe a bit too dificult. Perhaps it was just me, but after carefully following the directions, I ended up with a half-cooked extremely strong tasting loaf. I made the bread thre...