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Easy Sourdough Sandwich Bread
  • 500 g ( 4 cups) all purpose flour
  • 60 g ( 4 tbsp.) unsalted butter, softened, cut into cubes
  • 12 g ( 1 tbsp.) sugar
  • 9 g fine sea salt
  • 50 g ( ¼ cup) bubbly, active sourdough starter (100% hydration)**
  • 270 g ( 1 cup + 2 tbsp) warm water
  • subheading: Helpful Tips:
  • note: If the weather is not warm enough, sometimes the second rise can take longer than expected. To speed up the rise, use an 8.5×4 inch loaf pan (instead of a 9×5 inch pan), increase the amount of starter and decrease the amount of water for best results. Please choose one of the following adjustments below, keeping the rest of the ingredient quantities the same
  • 100 g starter + 255 g water
  • 150 g starter + 250 g water
  • Additionally, because temperature controls time you can also increase your surrounding temperature for the bulk or second rise, as needed. Place the dough in a proofing box set to 75 to 80 F. Or, preheat your home oven to 75 to 80 F and then shut it off immediately (use an oven thermometer to make sure it’s set to exactly 80 F and not higher!). Place the covered dough inside until it bulks up. Do no use this option overnight- it will be too warm.
Note: Ingredients may have been altered from the original.
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