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Soft Crust Sourdough Sandwich Bread (No Knead Recipe)
  • 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
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