Original recipe yields 20 servings
Based on a 2,000 calorie diet
My husband loves sourdough bread. And he loved this recipe. Thank-you Judy Saxby
Excellent Bread! I used my own rye starter and used dark brown sugar for the malt. The process is simple, but long; however, you will be rewarded with chewy texture and complex taste of the ar...
Went through this lengthy process for the five days. Bread dough wouldn't rise! It was a total waste of time for me.
Way confusing directions compared to how to really get the starter going. Don't go and cover tightly -- I leave it uncovered for hours, stirring every hour or two as I just remember. Covering hi...
Very good! I did have a bit of an ingredient snafu. I could not find malt powder. Someone suggested something called barley malt syrup. I used the same amount as specified for the powder. It see...