We have kept a soudough culture we got in San Francisco in 1996 alive all of these years. Usually we make waffles or biscuits but wanted to try making a bread that didn't come out like a boat anchor. This recipe is awesome and we ate the whole loaf in one evening. Although a heavy loaf, individual pieces were airy in the middle with a chewy crust with a thin crusty layer outside. Yummm!
Thanks for this. I made a few adaptations that got it to work with the timer and also made very good bread. I put equal parts water and whole wheat flour in my sourdough starter. When ready to make bread with timer dissolve 2 tsp sugar in 220 mL 115F water then add 1.5 tsp breadmaker yeast; let sit 10 minutes. Next put 1 cup of sourdough on top of yeast/sugar/water mixture then a layer of 2+2/3 cup unbleached all purpose flour on top. Sprinkle 2+2/3 tsp vital wheat gluten and 2 tsp salt on top of flour and finally put 1/4 cup unsalted butter cubed at the very top. Use french bread cycle. Delicious.
YUM YUM YUM! Great recipe!
Wow just wonderful! I live at a higher altitude and have had many failed breads but this one was wonderful. Actually my family ate a whole loaf one night. I have made several since. Thanks
We've cooked a number of recipes in our Zojirushi breadmaker. This is the one that made it clear it was a good purchase. I could just sit down and eat a loaf of this by itself and be happy.<br/><br/>Thanks for this recipe, I see this one being a regular one for our family.