Outstanding taste, time-management nightmare My friends and I love this bread a lot. I'm trying to figure out how to make it successfully in my Romertopf clay cooker and using my sourdough starter instead of the yeast. I don't know how to be certain of either. I have found instructions for using the clay cooker....and I plan to try the cold start method. But I would love help on the sourdough starter piece (I have a very lively starter). Pros: Taste and texture are unparalleled. Cons: The 18-24 hr first rise is difficult to judge.
Made this bread yesterday. It is excellent! We love it! I made a couple of changes...since we are watching salt intake, I only added 1 t. salt. I also added 1 T. molasses. Put half in the freezer and half to eat now. I will definitely be making this one again. Thank you, Susan Susan, WI