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My review
Pseudo Sourdough for the Bread Machine
BILL PARR
"This is white bread with a delicious taste twist. Note: Use only real sour cream for this recipe! But if you don't have barley flour on hand you may substitute bread flour."
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Ingredients
servings 74 calsOriginal recipe yields 12 servings (1.5 pound loaf)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 74 calories; 4.3 g fat; 7.9 g carbohydrates; 1.3 g protein; 6 mg cholesterol; 227 mg sodium. Full nutrition
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Reviews
Read all reviews 100114 Ratings
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Most helpful positive review
1/18/2004
I used all bread flour and light sour cream instead of regular. This had to be the most perfect loaf of bread I've ever made, but sourdough it was not. It tasted like a regular white bread but t...
Most helpful critical review
12/11/2010
tasted just fine, but nothing like sourdough.
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1/18/2004
I used all bread flour and light sour cream instead of regular. This had to be the most perfect loaf of bread I've ever made, but sourdough it was not. It tasted like a regular white bread but t...
2/22/2006
This recipe is fantastic. I used all bread machine flour because I didn't have any barley flour either. I also used low fat sour cream. Honestly you couldn't tell the diffence. Also, after t...
1/22/2006
Terrific recipe. Had to use all bread flour as didn't have barley flour or potato flakes and also used fat free sour cream. Bread still came out beautifully fluffy and tastily tangy. Thank you.
8/10/2005
Great bread! Was a little sweeter than the typical sourdough, but a great bread. I used fat free sour cream and added fresh minced garlic and fresh rosemary to the dough - yum!
1/13/2005
This recipe was very good as printed. I also did another version that turned out well to serve with Mexican dishes: add finely chopped fresh garlic and jalepeno peppers (to taste, I put in 4 o...
7/12/2010
A very tasty, easy to make bread. I tried it several times, in my bread machine & in the oven (it still worked great). Not quite like real sourdough, but, a good substitute. I did make a few m...
12/22/2004
I have made this bread recipe many times and it is wonderful. I like it because you don't have to wait for a starter to ripen. It's a quick fix at any time.
7/15/2001
Excellent flavor and texture and the crust is amazing (I set the crust control to medium). This one is definitely a "keeper". I didn't have barley flour and ran out of bread flour so I used mo...