Saint Croix Sourdough French Bread Machine or Oven Mix

You really should try this bread. It's amazing. 

Sourdough French Bread is not a big name bread like San Francisco or Black Russian. But it will be.  It's that good.

Look what customers say!  

Of 70 reviews, 65 were five-star. Not four-star, but five-star.  That's amazing--given that it's a mix. The mix had to be perfect 65 times, and a baker had to perfect 65 times.  

Sixty-five people said that this was five-star fabulous. They loved it. One even said they loved us, "I love you guys."  We'll take that. We love our customers--and work hard to make our bread perfect. 

So give it a try. It'll change how you feel about French bread.  There's French bread, and then there's Sourdough French Bread.

Try it. If it's not way better than ordinary French bread, we'll give you your money back.

To be sure, look at what others say. Then try it.

What others say:

Great sourdough bite! Excellent tasting bread that's easy to prepare. Flavor is very true to breads that require starter and a lot more work. Toasts well also.  Jennifer Guzel

Another excellent mix from the Prepared Pantry. I made the dough in the bread machine and then baked it in the oven. The bread turned out beautiful and very tasty.  --Norma Solares

It has a mild sourdough flavor. The loaf stayed fresh for two and a half days before being completely eaten. My son, who fancies himself a connoisseur of artisan bread, gave it an A+ rating. I agreed.  --Margaret Minnick

Unreal taste, some of the best we've both have eaten.  --Larry Ramon

A beautiful loaf of bread. Prepared in bread machine, medium crust. A huge hit. Served toasted with veggie soup. Great flavor and texture. I will definitely purchase it again to enjoy with winter soups, salads, or a hot cup of my favorite tea.  --Cathrine Snowman

Your questions

• What does this sourdough taste like? It falls between San Franciso sourdough and Alaskan sourdough. It has its own flavor, but it's much less sour than San Francisco.
• How does it compare to European sourdoughs? The flavors are not distant, just a bit different, almost an impression. The sourdough flavor in our Italian bread is "country sour." This is a little stronger than country sour.
• What's this bread like? Well, it's a creamy-colored loaf, a little more color than our San Francisco and Alaskan breads. 
• Does it have a split crust like some other sourdoughs? No. I don't know why.
• What's the crust like? It's a thinner crust than San Francisco, but it's still chewy, a genuine artisan bread. The interior is soft, white, and moist.
• Why is the water temperature important? The ideal temperature for yeast is 79 degrees. If the water is too cool, you won't get enough growth in the yeast. 
• What if I don't have a bread machine? It's easy to make in your oven.
• It says "no preservatives." How long will it last? Not for weeks like the store loaves loaded with preservatives.  Plan on using it within five days. If you don't use it that quickly, freeze a few slices.  Pulling the frozen slices apart is easier if you place pieces of waxed paper between them.  Thaw your bread in the toaster.
• It's a white bread, right? We snuck just a little whole wheat flour in.

Dennis Weaver

Even if you are not a connoisseur of fine artisan breads, you'll love this French sourdough. It naturally forms a more chewy crust than many breads. A "medium" crust setting will be adequate in most bread machines.

You're going to like this French bread. You're going to love this sourdough French bread.