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This did not turn out like I expected it to. It is not a sourdough bread, so do not be deceived. The finished loaf actually has a sweet fermented taste to it rather than the typical sourdough taste (not to mention the use of store bought yeast to start the process). If you are looking for the authentic sourdough taste this is not for you. However if you are just looking for a recipe with a different, somewhat unique flavor, it is not a bad tasting bread. Overall, I'm not sure if the taste is worth the long process it takes to make it, but if you have a lot free time, go for it.
This is not sourdough. Sourdough uses wild yeast that occurs in nature. This recipe calls for "active dry yeast" which is the wrong yeast. In fact that type of yeast will die in a sourdough culture. To make sourdough you use flower and water and time, NOTHING ELSE. <br/><br/>Sourdough starter has a Lactobacillus culture in symbiotic combination with yeasts. It produces vinegar and alcohol that KILLS OFF the active yeast. <br/><br/>Active yeast is Brewers yeast, or Saccharomyces cerevisiae. Sourdough is Saccharomyces exiguus. These are completely different species. <br/><br/>Any and all recipes that use store bought yeast OR NOT SOURDOUGH. They are no more sourdough than what you get at the grocery store, bread with vinegar added, and labeled sourdough.
This was easy to make, I followed the directions to the letter, however I wasn't sure when you could start baking with the starter. So I waited until the 6th day. I used recipe Sourdough Bread to make my first sourdough bread. I have to admit I was a bit skeptical at first and a little leery about trying it out but I'm glad I did. The only thing that I think could have been different is that it could have been a little more sour tasting but that could probably be fixed by just allowing it to sit in the fridge a couple of days longer to achieve the sour taste. Since I still have some starter leftover I will make some more in about 4 days. Either way it's a great recipe, even my mom enjoyed it, but that's probably because it wasn't too sour.
This is my first attempt at a sourdough starter and I was pleased with the results. I wasn't as faithful as I should be about following the schedule, but I decided I would go ahead and see what happened. The bread I made was beautiful and delicious! It was light and airy, chewy and delicious! I made a recipe that used the bread machine and was very happy with the results. I might try a round loaf next time. I do hope the starter becomes more sour as it ages. My family has already said they hope I make a lot of this bread!
I followed directions precisely, measured, fed, and stirred for ten whole days. The bread came out as a fair, sweet, sturdy white bread--no better or worse than frozen bread dough, in my opinion. And absolutely no sourness. I was temped to use the starter before the recommended 10 days but I waited because others commented on the hearty sourness, which I was hoping for. Phooey!! I used my bread machine to make the dough and baked 2 loaves in my oven. I would not recommend this recipe.
I just made bread using this starter and it was not sour, just weird and bitter tasting. I don't know what's up with that! I did everything as listed and I did NOT use anything metal. I am going to let it sit longer to see if it gets any better.
I had trouble choosing a recipe for sourdough starter. I found one that said feed the starter every 6 hours, one said don't feed it at all, and every possible variation between. After 2 failed attempts, I finally tried this recipe. Foolproof!!... Thank You!!
absolutely wonderful! freezes well! THANK YOU THANK YOU THANK YOU!!! Used it with san fran classic and was superb!
I started mine about 4 months ago and it's still going strong. I did a batch of sourdough with it. Not too strong since my starter is young but the taste was still nice. Its all bubbly so I know it's still going well. Very nice recipe! :)
excellant and easy to do although a little time consuming but well worth it. THANKS