The bread does have a faintly reminiscent flavor of sourdough. I took barley groats and ground them to flour and it added a nice texture and flavor. Benefit to be able to use up the remaining sour cream that was a little past its pull date and only added to the sour flavor I am certain. Reviewed for Veg Tag May 2010. Thanks for posting! PS Tasted delicious today toasted.
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We loved this bread and will definitely make again. Good toasted or not. However, it does not taste like sourdough bread to us. Make it with all bread flour---maybe the barley flour makes the difference.
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This is a really good bread. I have never tasted sourdough bread. I used no fat sour cream and it worked well. I used only all purpose flour. I cooked the bread in the oven in a bread pan. Thanks Annacia :) Made for Market tag.
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Yum!! Great bread and an easy way to do sourdough. This rose really nice and browned well. I could not find barley flour right away and so made this with 3 cups of bread flour instead. I will keep searching for the barley flour. This really didn't last long at all, maybe a couple of hours.
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We like this because it is so easy and tastes good. Nice to not have to go through the trouble of having a sourdough starter. We can make without the pre-planning. I was going to post this because I have been using the recipe, which I got on allrecipes.com
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Great Bread. I made the dough in the bread machine and then popped it in the oven. I lost track of time and it cooked a bit too long, but boy is it ever good!! This is a great and easy recipe! Mini Chef Ty is eating it like it is cake! Thanks Annacia!
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