Krusteaz Sourdough Bread Mix, No Knead and Easy To Make, 14-ounce Boxes (Pack of 12)

Great bread! Easy to use in a breadmaker.

Original purchase: 12 boxes, Dec 2016 and have 1 box left. I use exclusively in a machine, following instructions on the box with one modification: I add 3/4 teaspoon of baking soda to the flour. I found the taste to be too vinegary - took several attempts to get it just right for my taste. I've just learned to make one more modification: When the 3 hour time has ended, I allow the machine to go into the warming function and then shut off on its own. (I can almost lift the pan without potholders at that point.) I let it sit in the pan on the counter another half hour. The bread comes out more easily (including the paddles) and the crust is fantastic! The moisture level in the bread is reduced so it's a dryer, chewier loaf. It seems to make a small loaf and I'm considering using 2 mixes (2.5 lb machine).Not a novice baker, but a lazy one: While living in Alaska, we made starter and fresh bread (sea level). My sister-in-law gave me a very cheap little Magic Chef bread machine in 1997 which we used in Japan (sea level) and North Carolina mountains (about 2600 ft). When it died after 18 years, I purchased a West Bend.

My local Wegmans used to carry bread machine mixes like this, but stopped carrying them several years ago. And I have not been able to find similar bread machine mixes which include all the ingredients, except for the water, in the box for several years. I decided to check Amazon and found this Sourdough bread, which is not my favorite type of plain bread, but is nevertheless excellent bread. I've made four or five loaves, and every one has turned out perfect. All I do is add one cup of water and the ingredients in the box (flour and yeast) and push start. I usually select the dark crust, which makes a chewier bread. I ordered two of the 12-pack, and am glad I did. I don't recall the expiration date, but it's well enough in the future so I should have no problem using all of the boxes before then. I hope I can find this 12-pack again when it's time to buy more.EDIT:After 12 of the 24 boxes I foolishly purchased during the early stage of the pandemic, my opinion has changed a bit. First of all, every single loaf turned out perfect in my bread machine. However, I’m not crazy about the flavor. Adding raisins helped the flavor a bit, but not enough. I guess I just don’t like sourdough bread very much. One thing, however: it’s fantastic for grilled cheese sandwiches. I don’t know why, but it tastes great when making these grilled sandwiches. Eaten on its own, however, this bread just doesn’t taste that good, or even interesting.If you make grilled cheese sandwiches, however, this is the bread you should try, which is why I’ve rated it four stars instead of three.

Hey! After reading the reviews, I was very uncertain as to purchase this product. But just like most negative reviews, many are the results of their own mistakes.I followed the instructions on the package and used my 1990 Oster bread maker and had the best looking and tastiest sour doe loft of bread. I am not a average brad maker and just followed the directions.Best darn loft of fresh bread my wife and I have enjoyed in quit some time.I bought the the case from Amazon and so glad I did. Go for it, well worth the purchase.

Easy and simple in a pinch. No time for starters and all the work of traditional sourdough - use this!!

I'm a little hesitant to offer feedback, since I did some modifications, but I was a little disappointed initially. It was indeed a small loaf, and too wet. The taste was okay though and I was searching for a way to give it a little more body.Finally, I combined two boxes, used slightly less than the recommended water and threw it down on the counter to knead it and add a little bit of flour to make it a little less sponge-y. For the second rising, I put it into a standard loaf pan and baked it. I should have let it go a little longer; perhaps with a little less heat so the center would finish cooking. No matter, I had slices for the toaster and everything was good.November 2014Continuing to experiment with the box, I idly wondered to myself if it could be used for pizza dough, similar to the recipe over at King Arthur's Flour. I'd been wanting to recreate a local pizza parlor's steak scallion pizza and figured the sourdough would balance out the sweetness of the other ingredients nicely. First try I added some powdered milk, a little oil and water, mixed everything and kneaded slightly and let rise. Then tried to form it with my hands. It was much too thick, and basically tasted, like, well, a slice of bread with pizza toppings on it.Second try.. I backed the water off to a cup, added a couple of glugs of oil and then kneaded. After about a 45 minute rising, I divided the dough in half and rolled it out until it fit within a standard sized cookie sheet. It worked! It is very thin, and I should have either used a shaved steak, or chopped my steak finely, as the weight was really too much for the thin crust. Go lightly on your cheese and your sauce as well. I baked it at around 450 for 12 minutes. It came out golden brown all over, smelled divine and tasted wonderful.The second attempt was at English Muffins, also based on the King Arthur Flour recipe. Last week's attempt, I took a chunk of dough about the size of a red rubber ball, flattened it out and pressed each side into cornmeal and then let it rise again. If I were truly concerned with uniformity, I would have rolled the dough out and cut the muffins out with tuna tins, or something similar. Putting two into a 10" dry skillet, I had the heat too high and the first two cooked too quickly on either side, giving me a raw middle. The next two went in at low heat, and I took them off again at about 7-8 minutes, fearing that they would burn again. Better cooked, but very dense. Half of a muffin in the toaster the next morning was enough.This week, I let the dough sit while I was doing my pizza thing. I decided to forego the second rising and just grabbed a hunk, rolled it into a ball, and then flattened it into a hot frying pan on very low heat. About eight minutes per side. They seemed to get bigger in the fryer pan, and they're still too hot to slice, so until next time. I did not add baking soda for those nooks and crannies. Stay tuned!

A lot of reviewers speak about the bread not rising. From experience this is due to too much water being added to the mix for a bread machine. You can go from a perfect loaf to a huge disaster with only minor changes to the water added. Use slightly less than one cup of water in a bread machine. Do not follow the directions for conventional baking, it’s too much water and the bread will not rise and sink in the middle.