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Terrific bread. I never really knew how to make sourdough before and all my efforts were horrid. After reading your lessons in the forums and following this recipe, I finally ended up with a beautiful, yummy loaf. I ran out of white flour and ended up using almost two c. of whole wheat, but that rest period before the kneading worked wonders. The folding thing, too, made it nice and sturdy so it rose up in the oven instead of slobbing out to the sides. I made a small loaf and six sandwich buns, which we're going to have with pulled pork for dinner tonight. I can't wait. Thanks so much for helping me finally overcome my sourdough ignorance.
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Absolutely wonderful loaf of bread! It amazed me how that little bit of folding did so much for the texture of the loaf. What a gorgeous loaf!! Donna, you've done it again!
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This is, hands down, the best loaf of sandwich bread I've ever made! I used 1 full cup of whole wheat flour, not the white ww, just the regular stuff. The loaf rose beautifully in 4 hours and had a lovely oven spring. The crust is so golden! The crumb is soft, yet substantial, not anything like grocery store bread. The color of it is just absolutely gorgeous, due mostly to the addition of the whole wheat flour, I'm guessing. It's moist without being gummy. I was worried that the ww flour would make it awfully heavy, but that totally wasn't an issue. The first thing I did when cutting into this beautiful loaf was to serve it up with wine and cheese. It was perfect that way. Can't wait to make sandwiches with it. Did I mention that this is the best sandwich loaf I've ever made? :) Thanks, Donna! This is a real winner!
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I think this bread is very good for the beginner like my self. I also think that it is a very nice bread to slice for sandwiches and has a nice sweetness to it not sour at all. I had mine with chopped banana it was very nice and i will be sure to make it again. I used spelt flour rather than the white whole wheat don't think you can get that in scotland
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I luckily took part in Donna's terrific tutorial on sourdough bread this month. http://www.recipezaar.com/bb/viewtopic.zsp?t=226799
I loved the results of this bread. It really is perfect sourdough! Thank you Donna for the clear instructions in the tutorial and sharing this great recipe! I will be using this recipe over & over.
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As usual Donna, great recipe - easy and clearinstructions even for us beginners. I probably took mine out of the oven a tiny bit to early (I'm soooo new at all this baking stuff) but was given a 10 star rating by DH. This was soft and airy inside with a crusty outside, just the way we like it. Didn't even wait until dinner before everyone was eating it warm with butter and home-made strawberry jam. Can't wait to make it again to see how I can improve even more. YUM!!!
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This worked out beautifully! The first time I've made sourdough that was lighter that store bought varieties. A definite winner!! I will be handing out this one with the starters I give as gifts. Thanks Donna!!
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This bread is delicious even with my "new" starter. Makes a lot. Thanks, Donna, for posting.
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WOW!!! This is excellent bread!!! The crust was perfect and the inside nice and chewy!! I made this to go with steak salad and greenbeans tonight and the bread was a perfect choice!! Thanks for posting!!!
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I found this bread to be a bit less finicky to work with than regular sourdough. It had better structure than the average sourdough and was easier to handle. Overall, I personally prefer the taste of regular sourdough just slightly over this - but I might suggest this method to new-sourdoughies for it's additional grace in putting together a great finsihed loaf.
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I mixed these up in the evening (using 1 c. of regular whole wheat flour), and made one big loaf, which I let rise overnight in the natural refrigerator - my unheated back porch! Brought it in, let it finish rising, slashed and baked. Just delicious. I must have put in too much water in the tray in the oven, as my crust, although brown, was not crusty. Still tastes really really good. The 1 cup of whole wheat did not really change the color of the bread, still a white loaf. Thanks, Donna, for a great version.
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The loaves came out soft and flavorful and well-textured, but somewhat flat even after many, many hours of rising. I haven't rated this as I did make some changes which could have caused the flatness in the bread. I used buttermilk powder in place of the milk powder. I didn't use the whole wheat flour and proportionately changed the amount of water and bread flour. As I mentioned earlier in my review, the bread came out delicious and I liked the refrigerator technique, but was disappointed in the height of the loaves. I'd describe them as closer to a slightly risen soft focaccia.
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