7 Reviews

This was my 1st successful sourdough bread and its delish! (eating it right now). The only recommendation i have is to adjust the temperature to 375. It came out a little dark, but still amazing!

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omnipadme December 01, 2009

Thanks for the recipe, but just want to add I use virgin coconut oil instead of the vegetable oil. Polyunsaturate oils, (i.e. vegetable, canola, soy, safflower, sunflower, etc) have always been marketed as "healthy" but are in fact linked to cancer because they're processed through a solvent bath (Hexane) and then deodorizers to mask the rancidity (free radicals). Needless to say, that kind of ruins a good recipe such as this.

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lchugill September 11, 2009

This is one of the best bread recipe's I have tried. It was very light and fluffy and tasty. I would bake it longer next time and turn the loaves so they brown on all sides. I could not get the crust crispy despite spraying with mister.

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Arnboat January 23, 2009

I tried this with my family today and it was absolutely delish! :D I subbed soymilk for cow's milk, by the way.

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HS Kinn October 22, 2007

Excellent sourdough bread. I made this last weekend and forgot to review it. Very easy dough to work with. Making it again this weekend to go with Barbecue Beef Sandwiches. Thanks JQ for another great recipe. :)

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~Nimz~ July 20, 2007

This bread was very good! I have made the two very large loafs and then I've made it into smaller loaves for sandwiches. Easy recipe. Very very tasty!

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GardeningFool March 22, 2006

Oh Wow--This bread is nice and chewy with a crisp crust. I fed the starter the night before, mixed up the bread allowing it to rise then placed in the refrigerator for about 8 hours. Took the dough out, punched it down and shaped in into loaves which were misted with water before putting in the oven. Very good.

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PaulaG September 01, 2005
Sourdough French Bread