I can't really say I've ever had anything more wonderful than this in my entire life. :) It was my first sourdough bread and it was fantastic.
I am making this for the second time now. The first time I got a beautiful loaf that would have been great for sandwiches (but didn't stick around long enough), and this time I made it into two more baguette-style loaves (very wide baguettes). The wonderful smell is teasing us, so I just took a peek in the oven and they are huge! I'm sure this recipe turns out differently depending on the starter used, but it's working out beautifully with mine. If this is the only thing I ever make with my starter, we'll be happy and well-fed people!
I used my own starter for this (it had yeast in it) and this rose 2 inches above the pan in less than an hour and it got HUGE in the oven. I had the rip the bread in half after it baked to make it managable. Next time I will either make this bread with the starter described or make two loaves with my own starter. Even with the ballooning of the bread, it was absolutely delicious! The outside was hard and the inside was so incredibly soft and slightly sour. I will definitely be making this again.
My family really enjoyed this-Thanks for a great recipe
This is my first loaf using Amish Friendship Starter. I kneaded by hand but got too tired halfway through and used my ABM. I didn't let it knead the dough enough and it was still hard although it was satiny and smooth. It didn't rise during proofing. I put it into the oven and left it there for the specific time. When I came back, I was surprised to see a lovely high risen loaf! It had a couple of lovely cracks on the top to boot! I love it!! It was a very dense and the top crust is crusty. It was also quite sweet but I think it is because of the nature of the starter.
This the THE BEST sourdough bread recipe I have ever tried. Makes excellent sandwiches, toast & freezes quite well. I was looking for a recipe to replace my favorite store bought brand of sourdough Chompy's and this is the winner!!!
This is my new weekly bread recipe. Have made it 5 times and gets better every time. Thank you.
The texture of this bread was so, so wonderful! Crispy on the outside, but soft and spongy on the inside! The thing is, mine kinda turned out like normal bread, because i used only day old starter. It still turned out wonderful, just not sour. We were going on vacation the next day, so i had to use it up, otherwise it'd go bad. I decided to whing it and we loved it anyways! Thanks for the great recipe Donna! UPDATE--- I made this bread again with normal starter and it was really good. Thanks for the tip about being able to put the starter in the refridgerator A Cook In Illinois!
I have to give this recipe 5 stars because I've been trying to make sour dough bread with starter for months and this is the first bread that I made that looked and tasted like bread and my family ate all of it. I think Swimmer 175 needs to know that starter can be stored in the refrigerator. Anyway, I will definitely use this recipe again. The bread had a crispy crust, a nice sour dough flavor, and mine had a bit of a firm texture inside but didn't raise quite as high as the one in the picture. Maybe I under neaded it or over neaded it? not sure. Anyway-its great-Thanks for the Recipe!
This bread was amazing! I used your wild yeast starter on day 7 I'm still letting some mature, but I just couldn't wait to try it any longer! I've made it twice since Monday, once in a loaf pan, once freeform. I definatley liked the free form better. I do think I will be stalking your bread recipes until I've tried them all. Thank you so much for sharing your talent with us!