1 Review of Sourdough (Wild Yeast) Bread

From: Bonnie G #2

On Jun 24, 2009

Oh GW; thanks so very much for posting as well as all the help you provided (including the wild yeast starter) through this process. When I first looked at the directions I thought "NO WAY" but discovered most of it was just very complete directions. I made and served this for a company dinner of smoked ham, asparagus, Baked Brie with Caramelized Pecans and Old Settler Baked Beans and it was perfect. Once of the best breads I've ever made. I chose not to use any of the optional ingrediants and the taste of the bread it self shown like a star at the meal with a wonderful crunchy crust and soft, light and airy inside. This made one very large baguette and two smaller ones that I froze for later use. No one should be intimated by the long list of steps as they are just very complete - but DO follow your advise and read through them first AND plan ahead as it's a several day process. This recipe not only deserves 5 stars but a GOLD STAR Edited to add: The steam pan (I used the broiler pan) is a must along with the spray bottle for that great crust. I used my pizza stone to sit the bread on and it worked perfect.