Thank you for pointing out this discrepancy to us. We will get this corrected as soon as possible. The baking instructions in the recipe card area are the correct ones. Bake at 425 for 30 minutes and so on. We apologize for any inconvenience.

I’ve never made sourdough in a pullman pan, Sherry. Since sourdough usuallly gets a good oven spring I’m not sure how it will act in a pullman. You may get a very dense loaf? If you try it, I’d love to hear how it goes.

I’m sorry Irene. It’s evident that you know what you’re doing. I just hope you’ll try it again or find another sourdough recipe that works for you.

@Julie Menghini, thanks for responding to my post. I weighed all the ingredients, and I did the float test with the starter before proceeding.
I know rye flour can be difficult to work with as far as hydration is concerned but found the dough to be too wet even after all the S&F. Thanks anyway.

I’m sorry that it didn’t work for you, Irene. There’s so many moving parts making sourdough, and using rye flour can be difficult. Was your starter vigorous passing the float test? Did you weigh your ingredients? Those are the two biggest culprits.

Thank you, Pz! I appreciate you helping me out with some bread machine tips since I don’t have one but some of our bread bakers do.