Basic Sourdough Bread

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This recipe is awful unless you are trying to bake brick weapons. There is no such thing as a no-knead bread. I have tried to use it several times before finding something better. Always came out very very hard the crust is almost inedible- no matter how much I babied it. This recipe might work with an added half hour of kneading but I give up trying. :(

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Yum. Turned out beautifully. Crispy crust and chewy middle. I must be careful not to eat the whole loaf now. It is a pretty looking loaf!

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loved this recipe! Would make it again and again.

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This recipe is terrific, and verrrry forgiving. I forgotten to start my sourdough bread for a family dinner, so I tweaked this one to make it work in a hurry. I used my mature starter, added 1/2 tsp yeast, & a touch of honey to speed up the process. I let it rise for about 15 min (beside a space heater while my oven preheated. It kept rising once it was in the oven, and turned out beautifully & perfectly yummy in 50 minutes!!

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was easy to make the house smells wonderful and it's yummy

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I had to add water to the dough as my sourdough is thick. It was a small loaf so I thought an hour and 5 minutes was too long to bake, but I did it anyway. The bread is soft on the inside and crusty on the outside. It is delicious! I think it is the best sourdough bread I have baked since I bought my sourdough. I will bake again.

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A good, basic sourdough. The whole house smells great while this is baking.

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Like corbratsche, I add the liquid slowly, I have made this twice, and it always came out delicious. Besides measurements being precise, don't over knead the bread.

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Delicious!

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I've seen a lot of reviews of this recipe complaining about dryness in the resulting bread. There are two hard and fast rules about baking bread...1. Your measurements must be precise. 2. You never, ever dump the dry ingredients into the wet ingredients all at one time. Never. Ever. (DISCLAIMER: probably doesn't apply to bread machines. I baked up a loaf of this today. I got a great crust and moist interior. Start with a cup of flour added to the starter to get the ball rolling, then added the second cup a little at a time, checking after each addition for elasticity. You can always tighten up a sticky dough with a little more flour; it's really hard to take flour out once you've added too much. I also recommend putting the shaped loaf on the stone or baking sheet for the second rise...moving the loaf after the second rise can cause it to fall. Good result aside, I'm taking one star away from Emeril for not mentioning the "no dumping everything at once" rule.