Starterless Sour Bread — Completely Revised
My starterless sour bread formula has been completely revised. It now uses a formula developed by the USDA Eastern Regional Research Center in Wyndmoor, PA. It was developed several years after the landmark Kline & Sugihara study at the Western Regional Research Center in California which studied the bacteria found in San Francisco sourdough.
I have baked the new recipe and it turned out significantly more sour than the first formula. If it's sour you want, this recipe is worth a try. It does not use a starter or sourdough culture. All of the ingredients can be found on supermarket shelves — nothing to order from amazon.com.
Send me a private message if you are interested in it.