By Sharon123 on October 17, 2005
Photo by PaulaG
Photo by PaulaG
"A very satisfying and tasty country bread from Eastern Europe, this is not difficult to make. The starter has to be left to ferment for a couple of days, so it does require a little advance planning. This makes 2 large loaves. Enjoy! Adapted from Classic Home Cooking. Prep time does not include time to make the starter or sponge, but does include rising time."
Serving Size: 1 (2691 g)
Servings Per Recipe: 1
"This is a excellent recipe for sour dough starter. I used it to make ciabatta bread and sour dough pancakes so far. Both turned out great. The most important thing to remember(which I had forgotten) is to let the starter come to room temperature before incorperating into a recipe. Thanks Sharon for this great recipe!"
"I made bread the way I always do; by feel and resistance, and I didn't measure out flour; but I did add one fourth of a cup of instant coffee into the sponge prior to making the bread, and then added all white flour after I made the sponge as directed, and it was fabulous bread. That was four weeks ago, and I'm still feeding my starter and baking bread. Excellent recipe!"
"This recipe was impossible the way it was written, there is no way that the three cups of water was enough for the amount of dough this made. However, once I added another couple of cups of warm water, this turned out the most perfect NY rye bread I have ever made. My girlfriend thought I had bought an artisan loaf at the store. Flavor was excellent, and the texture was perfect. Made it again with 1/2 white and 1/2 whole wheat flour and it was, of course, heartier, but still excellent in texture and flavor. I will make this again and again. The time involved is really worth it!"
"This has become my husbands absolute favorite!!"
"My review is for the bread only. I used the starter that I made using my recipe Foolproof Sourdough Starter Recipe #137811. I cut the recipe in half and used 1 cup of starter to make the sponge and allowing it to sit out overnight at room temperature. The next morning I mixed up the remaining ingredients. A word of caution when working with sourdough, not all sourdough is the same and you need to use good judgment when adding the flour. Half a recipe called for 6 cups of flour and I actually used about 3 to 4. The recipe produced a rustic sourdough rye bread that had a nice chewy texture."