Soft Crust Sourdough Sandwich Bread (No Knead)

thefeatherednester.com

Jamie Heathman

⅓ cup (65 grams) sourdough starter, bubbly and active (fed within 12 to 24 hours)

1⅓ cups (300 grams) warm water, filtered (95º to 100º F)

¼ cup (56 grams) granulated sugar

3½ to 4 cups (500 grams) bread flour I recommend weighing your flour, see notes for using measuring cups

1½ tablespoons (20 grams) extra-virgin olive oil

2 teaspoons (9 grams) sea salt

Directions at thefeatherednester.com

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