Comments on: Best Sourdough Bread Recipe

By: Alex Overhiser

Alex Overhiser — Sat, 24 Jun 2023 18:23:46 +0000

In reply to Heidi Gates. Sometimes the starter just loses potency and you have to restart with a new one. I've had it happen as well.

By: Heidi Gates

Heidi Gates — Fri, 23 Jun 2023 20:44:09 +0000

I have been making this bread for years and it’s always been great. Recently, however, I am not getting a good rise to the loaf. It’s the same starter and I am not doing anything differently. What could be the problem?

By: Alex Overhiser

Alex Overhiser — Fri, 10 Mar 2023 16:19:24 +0000

In reply to Barbara. Just overnight or it will get too large!

By: Barbara

Barbara — Fri, 10 Mar 2023 04:47:41 +0000

How long can you leave your sourdough in the refrigerator before baking it?

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By: Alex Overhiser

Alex Overhiser — Mon, 06 Mar 2023 15:10:08 +0000

In reply to David bealby. Actually, you can just put a damp cloth over it as it cools.

By: David bealby

David bealby — Sat, 04 Mar 2023 17:35:43 +0000

Thanks for this recipe. I’ve used it many times. It’s always a hit.

I want to make the crust a little less crusty😊. Should I just run the second stage in the oven at 350/375 instead if 400?

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By: Alex Overhiser

Alex Overhiser — Tue, 10 Jan 2023 17:56:42 +0000

In reply to MARTHA. You are going to need the bread flour for strength in this recipe, you can start playing with substituting portions of the other flours.

By: MARTHA

MARTHA — Fri, 06 Jan 2023 16:25:39 +0000

If I don’t want to use whole wheat flour, or prefer to use rye or einkorn

with or some other flour is on how do I change the proportions?

By: Alex Overhiser

Alex Overhiser — Tue, 20 Sep 2022 13:51:32 +0000

In reply to Richard Tuyls. So glad to hear this! Thanks for making the recipe!

By: Richard Tuyls

Richard Tuyls — Mon, 19 Sep 2022 15:48:39 +0000

Way back in 1979 I lost my California grown starter due to hurricane David.
I tried to start my own using wild yeast, no luck after 5 tries.
Recently acquired a California starter, purported to be 70 plus years.
Folks ask me if the age is a reason, I reply, no the age has nothing to do with it.
If it’s a good starter, you keep it and share, if it’s lackluster, you discard it.
Being old is a good indicator of its quality and performance.
Love your checklist, seeing as I’m 70, a list is almost a requirement now.
I have been making a triple mix and bumping the WW to 250 grams and dropping the AP down to 400grams.
Cook off in a 12 qt oven, turns out great, with the timing adjusted accordingly.
Cut it into quarters and freeze, lasts the 2 of us a month.
I like to use a thermometer to gauge the doneness, for SD bread, 210 seems just right.
I have shared your checklist and my starter far and wide.
Daughter even took some BACK to California, lol.

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