Really good! I was skeptical because I've tried other mock sourdough recipes using sour cream, vinegar, yogurt, you name it...but none ever tasted very sour. This recipe uses much more yogurt than previous ones I'd tried and you can taste the difference. It's still not SUPER-sour like the kind you get in San Fransisco (hence 4 stars instead of 5), but VERY good for a "mock" version & so much easier than traditional methods. I added 1/2 teaspoon lemon juice concentrate for additional tang, and will probably double that next time as it didn't seem to hurt the rising. Fabulous crunchy crust and nice soft yet sturdy inner texture. Reheat leftovers in a 300 degree oven for 10 minutes or so to re-create the fresh baked flavor & crisp crust. Definitely a keeper!
Good! And easy to make and work with. I used plain Greek yogurt. Followed the directions and made 8 small loaves which were moist and tender inside witout being heavy, crunchy on the outside. Next time I'd try making two large loaves. My slashes were a litte too deep, next time I'll be more careful. Cornmeal was a nice touch. Seems like I always have yogurt to use up, and this is a great recipe which I'll use again. I didn't find it too sour, perfect served with dinner, and certainly easier than traditional sourdough. Thanks for sharing the recipe!
This bread is delicious!! Loved the taste very much. We servrd these on burgers. WONDERFUL recipe! Thanks for sharing. :) I wish I snapped a picture of the loaves. But I did get a pic of the bread on the burgers.
This bread is great! Wonderful texture and great taste. This will definitely be made often. Thanks so much!
Wow! I made this tonight, it's on my counter cooling right now. My husband and I ate some within in minutes of it coming out of the oven! I made this to dress up a basic casserole I'm making for dinner guests tomorrow night, but after the kids get hold of it, I might be baking again. Thanks for the great recipe!!