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    domesticengineer1

    Member since Jun 2004

    Chef #146285

    From United States

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    3 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Sourdough Onion Rye Bread

    Handle
    Sunday, Jul 11, 2004 on Food.com
     |  10 Reviews  |  By Donna M.
    LinMarie says:

    "my husband loved the flavor of this bread!! i should've let it rise longer than 2 hours, though. i think 5 or 6 would've been perfect. (my starter either isn't active enough, or my kitchen isn't hot enough)"

    Reviewed Sourdough Whole Wheat Bread

    Handle
    Sunday, Jul 11, 2004 on Food.com
     |  24 Reviews  |  By Donna M.
    LinMarie says:

    "this bread has a great taste, but it took 5 1/2 hours to rise enough. after reading everyone else's reviews, i'm sure the problem is on my end, not with the recipe. anyway,it still came out good and tastes great!"

    Reviewed Rye Bread - the Real Stuff

    Handle
    Tuesday, Jun 15, 2004 on Food.com
     |  3 Reviews  |  By Jan Andersen
    LinMarie says:

    "well, i tried this recipe and i ended up with two heavy bricks that tasted like flour and water, and smelled like sourdough. i had never heard of making bread without yeast before, and i loved the idea. i was disappointed, but instead of giving up, i did a little research- you are NOT supposed to put salt on it! it stops the mold, as well as the..."

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