72 Reviews

This is a fabulous bread. I used 1 cup whole wheat flour and the balance of unbleached white. I have a whole wheat starter. The texture of the bread was delightful as was the appearance of the loaf. The taste was perfect for us and it sliced better than any bread I have made. Makes great sandwiches and is also very good toasted. Thanks Donna M. Will make this many more times. Terra

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Nana-Terra August 05, 2010

I'm never buying sourdough again! It was wonderful to have warm,fresh,tender,crusty bread. I made this using a sourdough starter I found here on zaar. It made my house smell so good. Thanks for posting this it's a real keeper.

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sweetp March 18, 2010

Excellent bread. Easy to make, once cooled it slices nicely. Can't wait to make when fresh tomatoes are in season, what a sandwhich that will be!!

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macera44 February 17, 2010

Really good recipe. I used it as a base to make raisin bread. If it weren't for Donna and duonyte, I wouldn't be making any bread much less sourdough. Thanks Donna.

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Red Apple Guy November 28, 2009

This is a great bread recipe. I've made it twice now. Once in a bread pan and latest as a round loaf. Both times it turned out wonderful. We like the bread pan better because it's easier to make sandwiches from. Thanks for sharing your recipe. I'll be making good use of it.

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CJAY September 15, 2009

This recipe is wonderfully easy! This will be my second year making my own sourdough (from my own starter) and my second year using this recipe. The bread is beautifully gargantuan with a crunchy outside and soft, fluffy inside! I use a stoneware casserole dish (greased and cornmeal(ed)) to make one giant loaf, or I use two stoneware pie dishes (again, greased and cornmeal(ed)) to make two smaller rounds. This is one recipe I definitely recommend especially for first-timers.

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Sequined Seahorse July 14, 2009

Best sourdough bread I have ever made. Family tells me this is the best. I used Donna's Wild Yeast and instead of butter i used soybean oil. Other than that everything else is the same. I used half white bread flour and half whole wheat flour. Had to add 1/4 cup more flour since it was still too wet and kneaded it by hand. I liked the larger loaf as this large one loafer was 2.5 lbs when baked. As this was the case i used my larger pyrex loaf pan. The flavor and texture was great even with the use of half whole wheat; and did not find it heavy. And, yes, i definitely will make it again. Once again, i really liked the large size loaf!

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1ginger July 10, 2009

Very good bread! My first sourdough recipe to ever make and I used Donna's Wild Yeast Sourdough Starter for the starter. Very simple instructions with great results. I proofed my starter for about 9 hrs. and got a mild but flavorful bread-just how I like it! I used about half whole wheat and half white. I also shaped it into a round and baked it on a baking sheet for 50 min total. Thanks for this recipe Donna!

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Leah's Kitchen June 18, 2009

I have made this a couple of times. I increase the recipe by 50% and make 2 large french styled loafs (see pictures) I find I need to add a little more flour then the recipe calls for but I know our flour in Canada is different from US flour so that may be the reason. (I add an extra 1/2 cup or so). I also proof for a full 24 hours in hope of increasing the sour taste. It does make a wonderful sourdough loaf; I would recomend to all! UPDATE: I have increased the proof time to 48hours and obtained a VERY strong sourdough flavour. It is wonderful!

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Fitness Guru April 15, 2009
Basic Sourdough Bread