As someone who is somewhat recipe obsessed- not in terms of following and trying new recipes, but in reading them and gleaning tips and tricks and methods to improve my cooking and baking, when I came across a sourdough sandwich bread recipe the other day with a different method...I knew I needed to play around with it.
My Sourdough Sandwich Bread is a weekly bread for so many families and for that, I am honoured. I am tagged on Instagram on a daily basis in peoples' baking posts and it never ceases to thrill me.
The ingredients in this recipe are basically the same, albeit in slightly different measurements. It's also measured in cups not grams, which many find so much more approachable and easier to get into sourdough baking without the added step of figuring out weighing ingredients too.
What's different is the method: you're going to mix up your starter with specific measurements the night before. Many refer to this as a levain, pre-ferment, sponge...if that feels overwhelming, just think of it as feeding your starter a specific amount, because that's all you're really doing.
Next is the proofing. You've got an overnight variation or a "make it one day" variation. For the make it one day method; it doubles and you punch it down after 2-3 hours and then let it rise another 2-3 before shaping. You may be saying but Kate - never has my dough ever been ready to shape after such a short time! I'm here to tell you, my dough, which is NEVER ready to shape after such a short time...is ready after such a short time. Like, hold my beer and watch this. Even if my house is cold, it still works. If my house is like REALLY cold...I'll turn the oven on for a minute, turn it off, then put the shaped bread to rise in there.
The next drastic change is the temperature. For those who have struggled with dark crusts and dark bread at high temps; breathe a sigh of relief, this bakes at 375F. After it comes out of the oven, I slather the top in butter and leave it in the pan to cool. The bread 'sweats' in the pan a bit and softens the side crusts. It's not as sweaty as it sounds, I promise, it works well.
Now the REAL magic in this recipe...is that without needing to be heavily enriched with eggs, oil or sugar...it's soft enough to make cinnamon buns, french bread, and dinner/sandwich buns. Yes friends, one recipe, FOUR ways to bake it. And I'm not done experimenting. I have more up my sleeve.
While I love the original sourdough sandwich bread recipe, it's not super versatile. It's a loaf of bread only. This is the sort of recipe I need. One that I can make over and over and use it all sorts of ways. One that doesn't require loads of butter or eggs to make soft cinnamon buns. A loaf of french bread for soup. A dough I can make a big batch worth and make it a few different ways: some buns to go with dinner, cinnamon buns for a treat, and a loaf of bread for tomorrow.
Your starter to make the preferment needs to be fed somewhat recently, but it can be falling/needing to be fed. It doesnt need to be at optimal bread baking state.
The recipe is written to make one loaf, but if you hold your mouse/tap your finger over the recipe card where it says "servings: 1 loaf," a little slider should pop up where you can adjust it to fit your needs. While I never make just one loaf, it made the most sense for using the dough for other variations to write up the master recipe as one loaf's worth of dough.
OVERNIGHT TWEAKS - In my extensive testing of this recipe, I have found if you are doing an overnight rise, you can skip the autolyze rest before kneading AND skip the first punch down and rise. Just let mix, knead, let it rise, punch down and shape in the morning.
EXCESS EGGS IN YOUR HOME?! You can swap ¼ cup of milk for an egg! Add the egg in step 3. It adds an awesome boost to your dough and when you've got extra eggs, why not?!
Kate's Soft Sourdough Master Recipe
Ingredients
Pre-Ferment
- ½ cup sourdough starter it needs to have doubled, but can be falling and needing to be fed, it does not need to be at 'optimal bread baking state'
- ½ cup warm water
- ⅔ cups all-purpose flour
Dough
- Pre-ferment from above
- 1 tablespoon butter, coconut oil or olive oil
- 1 tablespoon honey sub 1 tablespoon honey for 1 tablespoon maple syrup or 2 tablespoon sugar
- 1 teaspoon salt
- ¾ cup milk (save buttermilk from making butter for this if you have it!) sub non dairy milk or yogurt/cultured buttermilk watered down to to milk consistency.
- 2 ¼-2 ¾ cup all purpose flour
- Butter to brush crust after baking
Instructions
- I recommend reading the blog post before the recipe, there is some different steps here that may feel confusing, but are explained in the post. Happy Baking!
Pre-ferment
- Mix the pre-ferment of sourdough starter, flour, and water up 8-24 hours before you want to bake. The longer beforehand, the more sour your end product will be. If I plan to mix the dough in the morning, I make it before bed. Cover with plastic wrap or a plastic bag and let sit on the counter.
To Make the Dough
- Melt butter, honey, and salt on low in a saucepan. When it's melted and combined, turn off the heat, add your milk, and stir to combine. With a thermometer or your finger, test the temperature of the mixture. By thermometer, it should be no more than 105F. By your finger...you should be able to comfortably hold it in for 10 seconds. If it's not this warm, turn the heat back on to warm it. If I use a heavy bottom pot, there is enough residual heat to heat the milk, if I use something like a thin enamel pot, there isn't.
- Add the warm liquid to your mixer (or bowl you plan to mix the dough in) and add your pre-ferment.
- Stir to combine; it's not going to combine super well until you start adding flour.
- Add your flour, starting on the low end, and mix the dough, adding more flour as needed just until it's combined, but not a cohesive, nice dough.
- Let sit 15-30 minutes, then knead the dough.
- This dough takes more kneading than most- my mixer kneads on low for 10 minutes, so if kneading by hand, you're going to knead about 10-15 minutes.
- If the dough sticks to the bowl or your hands, add a little more flour, but try not to add too much. It's not a stiff dough, it's on the softer side. Try wetting your hands/counter for kneading if it's sticking and you've already added a lot more flour.
Bake in One Day Method
- Cover your dough with plastic wrap or a plastic bag and let rise 2-3 hours until it looks like it's kind of doubled (don't overthink it, as long as it's 1.5'd its original size).
Overnight Method (see notes)
- Cover your dough with plastic wrap or a plastic bag and let sit overnight. It will be gigantic and beautiful in the morning. Skip the second rise with the overnight method. see notes
For Bake in One Day Method: Continue as Below
- Punch your dough down, give it a few kneads. Yes, you are letting it rise twice before shaping. For more on this, read the blog post above the recipe card.
- Cover with plastic wrap or a plastic bag and let sit 2-3 hours until it's doubled. To test if your dough has doubled, dip your finger in flour and poke the dough. If the dough bounces back- it's got more to give and needs to keep rising. If the dough stays indented, it's given all it has to give and you can proceed.
To Shape your Loaf
- If you're using this recipe for French Bread, Cinnamon Buns, or Normal Buns, this is where you switch over to that recipe. To use as sandwich bread, proceed as follows.
- Dump your dough onto a lightly floured counter, press out with your hands to make a rectangle roughly the size of your two hands flat, side by side (roughly 6"x10"). Fold the dough like you were folding a piece of paper to go in an envelope, flip seam side down and let rest 10 minutes.
- This is called a bench rest or par-shape. It helps your dough keep shape in its final shape and your loaf of bread will be taller.
- After ten minutes, flip the dough seam side up, flatten out to the same size. This part is funny to describe but fold your rectangle so it's now a triangle, and then starting at the point of the triangle roll it inwards. When it's all rolled up, tuck any non-conforming parts in to make it a good size to fit in your loaf pan. Pinch the seam together, flip seam side down onto a piece of parchment paper. Pop it into your loaf pan.
- Cover with a tea towel and let rise 2-3 hours, until it's doubled. If your house is like REALLY cold- 60F or lower...I suggest turning your oven on for a minute or two (put a cast iron pan in there to hold some heat!), turn oven off, then put covered loaf pan in the oven to rise.
- When it's doubled and ready to bake, (don't forget to take it out of the oven!) preheat oven to 375F.
- Slash the top of the dough with a sharp knife to allow for expansion.
- Bake for 20 minutes, flip around and bake another 20 minutes.
- After the second round of 20 minutes (40 min total) check the internal temp of your loaves- this is the most reliable way to know your bread is ready. Your bread should be 190-200F, if not put it in for another 5 minutes.
- When your bread is done, take it out of the oven, leave it in the loaf pan to cool, and brush butter on the top. This can be melting and using a brush or just rubbing a stick of butter over the top. This step is technically optional but it REALLY makes a nice soft crust that stays soft.
- Now the easy part...enjoy your bread! I prefer to slice it all right away. Anything you wont eat within 2-3 days pop in freezer in a bag once its cooled.
Notes
- OVERNIGHT TWEAKS - In my extensive testing of this recipe, I have found if you are doing an overnight rise, you can skip the autolyze rest before kneading AND skip the first punch down and rise. Just let mix, knead, let it rise, punch down and shape in the morning.
- EXCESS EGGS IN YOUR HOME?! You can swap ¼ cup of milk for an egg! Add the egg in step 3. It adds an awesome boost to your dough and when you've got extra eggs, why not?!
Sarah Kenner
I’m going to try this recipe-always looking to improve my bread baking! Any idea how it does with 100% freshly ground whole wheat? That is pretty much what I always use since I don’t bother keeping white flour in the house.
kateschat
I havent tried it yet but I want to. Let me know if you do!
Sarah Kenner
Alright, I tried it with the 100% freshly ground whole wheat flour. I made a triple batch and split it between cinnamon rolls, hamburger buns, and a loaf. Since I don’t really use white flour the dough texture and behavior (besides rising crazy fast) seemed comparable to other doughs I make. Cinnamon rolls were divine, buns were perfect, but something went wrong with my loaf. I shaped it according to the recipe instructions and within a half hour it started to rip on the top. It ended up ripping so bad that the whole loaf fell and was dense and hideous. It almost looks like I baked it in the shaggy dough stage. I have no idea what went wrong since the other things turned out perfectly. I think I’ll stick to my recipe I’ve been using weekly for six years for sandwich bread since I prefer the flavor of that anyways for sandwiches but I’m really excited to have this recipe for other things that normally need an enriched dough! I’ve never been satisfied with how my cinnamon rolls turned out until this batch!
kateschat
Thats super interesting and I am so glad you shared your results! I tried it with 100% fresh ground yesterday and I definitely want to tweak a few things but it was still a really great loaf
Kristin Sanders
I use the same fresh ground wheat and it's worked well for me.
Monica
I used this to make hot dog and hamburger buns the other day, and I want to make a couple of loaves next. Do you have any pictures or videos of the loaf shaping method? I'm having some difficulty picturing how to fold the rectangle into a triangle... I'm also wondering why this shaping method?
Hope
This recipe is great! Easy to make and the dough was perfect. Bread is delicious and so soft! I'll definitely be using this recipe again and try it with some of the variations.
Carrie Jones
When making the pre-ferment do you out in a jar and cover?
kateschat
I put it in a measuring cup or bowl with cover.
Melene
Do you have a link for a starter recipe? So glad to have found your website!
[email protected]
I don't have link, but in my stories on Instagram I go over getting a sourdough starter going. (It's an older story)
kaitlynclaassen
Probably my favorite sourdough bread recipe. I had to ration it out so I will probably double.
kateschat
Oh yes always double or triple!!
Jordyn Robinson
Is this dough supposed to rise much in the oven?? Just made a loaf and it rose perfectly through all the stages but didn't rise at all during baking (even with slashing the top). Still totally usable, but i always struggle with getting a good sourdough sandwich bread for this reason.
kateschat
It should rise in the oven.
Sallie
Mixed this up last night and just pulled my French bread and cinnamon rolls out a couple hours ago and can’t stop snacking on em... sooo fluffy and delicious
Chloe
Great recipe for a soft sandwich bread! I doubled-mine and made one regular loaf as well as one cinnamon swirl. Didn't do the pre-ferment either, just mixed the ingredients all together and it was delicious after sitting overnight, shaping in the morning, etc.
I did want to note though that I made these in Arizona and because of our elevation, I only needed to bake them for ~28 minutes. In Utah I also find I don't need to bake things for as long so adjust the times accordingly!
[email protected]
That is great to note the difference elevation can make.
Kathryn
How much starter did you use?
[email protected]
It starts with the preferment that uses 1/2 cup of starter
Kayla
Do you punch it down and let it rise again after it has risen all night? Can I let it rise 3 hrs, punch it down, then let it rise over night, and shape in the morning? I want the cinnamon rolls for breakfast, don't want to/don't have time some days to wait the 4-6hrs for for extra rising time in the morning.
I'm also making it with half fresh ground wheat and half all-purpose flour.
kateschat
I havent tried that but thats a great idea, let me know how it goes! I will try it too
Katie Thompson
Just want to make sure I’m reading this right...
-Make the preferment. Sit on counter overnight.
-Mix and knead dough. Let rise for 2-3 hours.
-Punch down. Let rise for 2-3 hours.
-Shape. Let rise 2-3 hours.
Bake.
3 rise times? Thank you!
kateschat
Yes its part of what makes it rise so good!
Virginia Napoli
Trying out this recipe! I am in the “Fold you rectangle so it’s now a triangle” step. Would love to see a picture or video of that next time you make it.
leahj86
I used stoneground wholemeal flour and turned out very dense. Maybe I should of used white flour for a better result.
kateschat
Yes you need to treat wholemeal flour a little different...I'm working on those tweaks.
Rebekah
Have you ever used a gluten free flour? I'm new to bread making and usually just use a light 1 to 1 for baking/breads. Not quite ready to test our Gf sensitivities with reg flour.
[email protected]
No I haven't ever made it gluten free and not aware of anyone who has.
Wendy
I made this bread yesterday. Light, fluffy and not sour, it is my new recipe of choice. I'm going to try it without milk but I think it should work great. Thank you Kate for another great recipe.
kateschat
The milk fats and sugars do add to it, but I'm sure it will be delcious!
Jamie Martin
Mine didn't seem to rise a ton overnight, is it still OK to try it?
[email protected]
I would still go through the process only punch it down that extra time (that you don't normally need with an overnight rise)
Janina
What size of loaf pan do you use for the sandwich bread?
[email protected]
I use an 4x8 pan.
Katie T
I made this a few days ago and I am in love! Made a regular loaf and rolls. This recipe is soo good. If you’ve been hunting for a soft sourdough recipe, this is it!! My whole fam is obsessed.
Charlotte
Can I freeze this? It would be really nice to have master dough "ready" in the freezer to work with that I can just make cinnamon rolls or sandwich bread or dinner rolls with as needed.
kateschat
Sourdough doesnt freeze well unbaked, the yeasts get too weakened. Freeze them already baked and they thaw well
Rosie
I'm going to try with my einkorn starter and einkorn flour.... fingers crossed
[email protected]
Let me know how you make out. It's trickier using different flours but not impossible!
Heather Amendt
I love this recipe! I’ve made your sourdough sandwich bread for over a year and while my hubby liked it he said sometimes it made for a really heavy sandwich at lunch time. This bread loaf is SO light and soft, he loves it and the kids have been big fans so far too, can’t wait to do some more experimenting with it. Cinnamon buns are next on the agenda ?
kateschat
Gotta make cinnamon buns, yes!!
LaurieLea
I used this recipe to make a French bread today. It turned out so beautiful and yummy!!! Can't wait for breakfast and some avocado toast!
Elizabeth
So the sourdough for the preferment should be bubbly and active? I keep mine in the fridge since I don't bake everyday, but for this recipe I'd want to feed it a few times before mixing the preferment, correct?
kateschat
If your starter is just in the fridge but not deeply neglected in the fridge, just once feeding before hand should wake it up enough.
Janina
Hi, that sounds delicious and I would love to try. Just one question: does anybody have experience with using rye starter and go on with wheat?
Thank you for your help!
kateschat
You could totally use rye starter IMO
[email protected]
Easy enough if you are used to making sourdough to incorporate the extra step. Totally worth it to be able to make bread for my mom who, at 81, finds regular sourdough bread crust hard to chew. Made the best grilled cheese sandwiches!!!
kateschat
Mmmm you've got me wanting a grilled cheese! Also, I'm pretty sure Grandma is older than 81...
Katy
Very pleased with the results from this recipe! Gorgeous loaf and a beautiful crumb, with a nice light barely sour flavor. I’m thinking it’ll make great grilled cheese and French toast! Next time I’m going to try adding some whole wheat bread flour for a little more substance, but I really like the method. Thanks!
Ruth
I don't have mother dough. And I don't have good experiences trying to make my sourdough. Is there a possible variation on this recipe using instant yeast instead of sourdough?
[email protected]
This is a great recipe.
https://venisonfordinner.com/2020/02/06/elaines-fluffy-crustless-sandwich-bread/
brendamoore59
I am so confused! What is the original starter? This sounds like you already had the starter made and now using it for your bread recipe. Was this preferment already feed for how long?
kateschat
Do you have a sourdough starter?
Britni Webster
This is my go to weekly bread. I've tried so many different recipes but this is my families favorite by far! Thank you!
Amanda Fox
I have been making double batches of this recipe for a 3 weeks now. The first week I was a little nervous about learning a new sourdough recipe because sourdough can still be overwhelming to me, but it really wasn't that difficult. Another bonus is that my family loves it and they can be picky about sourdough.
Susan
If I start the preferment at night, is it ok to let it rise overnight the next night or better to start the preferment in the morning if I want an overnight rise for the bread? I hope this makes sense.
kateschat
Either way works great, sorry i missed your comment!
Bella Jones
I am a teen just learning how to do this homemade stuff (since I want to live like Kate when I'm grown and have a family) so this easy stuff is all such a great help. Thank you for making this so easy! I love you, Kate!
~Bella~
kateschat
This is so exciting to me! You're way ahead of the game
Janice Annau
This is the best sourdough bread recipe I’ve ever tried and I’ve tried quite a few. The bread always turns out soft and perfect every time. Thank you so much!
Kelly
Has anyone tried making this with Einkorn flour??
kateschat
Not that I know of. My understanding is einkorn needs less liquid if you need a starting point to test.
Natalie
I'm wondering the same thing! Just got some organic einkorn as I just learned it's so much better for us to digest with the enzymes in it?! Any updates from anyone who has tried?
[email protected]
Sorry, still no one using einkorn in this recipe that I know of.
Kristyn
If you are doing the overnight method, do you just leave on the counter or in the fridge?
kateschat
Counter unless hot
Chaela
Made this two days in a row! So good. First time with milk and two hour rise times. Second time with water and three hour rise times. Need to make two loves next time to have one wrap to make the crust softer and one to eat.
Charlotte Moon
This is my absolute favourite bread recipe! Turns out great every time. I love that I can start my day with the good intention of baking bread and then by afternoon when I’m feeling like a delicious snack I can switch to baking cinnamon buns.. our cinnamon bun consumption has sky rocketed thanks to this recipe!
Monica
Would whey (from strained yogurt) be a good milk sub in this recipe?
kateschat
yes
Kiley
Any idea how this works if you make it dairy free? So sub dairy free butter and almond milk?
[email protected]
I've made this recipe about 5 times using an organic butter substitute called Melt and either Oat milk or Almond milk. I still get amazing results.
LaurieLea
I used this recipe to make French bread last night. Sooooo good and beautiful too!
Jodie
Is there a place in this process I could put the dough in the fridge for a longer fermentation (to reduce gluten even more)?
kateschat
After kneading, pop in fridge.
Krissy Burke
I haven't made this yet but first I'd like to say: Your directions are the most straightforward and unconfusingness (yes, I just made that word up) I've ever read.
Second - can you use bakers dry milk in this, and if so, how?
kateschat
Thank you so much! And for dry milk, could you just mix with the water in place of milk?
Tiah
I've tried this recipe a couple times now but it just will not turn out for me. I get a beautiful rise each time (and I use a proofing box so it has a stable environment) but when I bake it, it doesn't rise and it becomes this dense brick. Very disappointed... followed directions but something keeps going wrong.
kateschat
If you want to email me i could help troubleshoot it. I'm yet to have anyone else say it fails for them. [email protected]
Amanda Kay
I tried this the other day and it was absolutely perfect!! Can't wait to use it for more loaves and buns!
The first time I did the preferment overnight and baked the loaf in one day. This time I already did a preferment this morning and would like to make the dough tonight to rise overnight. Just to clarify your overnight tweaks... I'll mix the dough, knead 10-15 min, and then set out to rise overnight. Then In the morning I'll punch down and move straight to the shaping instructions?
[email protected]
Yes, you don't have to do that other step if you've done an overnight ferment. Just made it last week and it worked perfectly. Even though I had to text Kate to confirm too!
Valerie Grace Putnam
Literally my favorite Sourdough recipe! I love how this can be a "regular" loaf bread, how forgiving this dough is, and how I can adapt it in SO many ways to work with food sensitivities in my family! The size of the loaf is insane and gorgeous! Fantastic tasting bread that my whole family enjoys!
[email protected]
It is an amazing recipe!! We are so glad people are enjoying it as much as we do.
Maggie
Could I use fresh bubbly starter instead of making a separate preferment? Would I just use 1 and 2/3 cups of it if so?
kateschat
Yes, a preferment is essentially just that. Its a runnier 'starter' than I usually maintain is the biggest difference. I would normally feed my stareter muffin batter thickness, and this is thinner.
Kendra
I am new to sourdough and am just making this recipe. I did the overnight rise and the top of my dough is stiff and crunchy. Did I do something wrong? The dough under looks amazing and isn't sticky it's just the top layer.
kateschat
Re-wet your tea towel and put it overtop for a few minutes and it will soften back up
Cece
Oh no! I did a pre ferment and then the next night I did an overnight rise... when I woke up the dough which was a beautiful kneaded lump ready to rise- was completely flat, and sticky! What happened?! I couldn't even salvage it... it seems my starter eats so quickly?! Could that be it?!
I am going to try again but maybe do the non overnight methods...
[email protected]
Did it rise at all? Could it haven't risen and fallen? If so try a shorter rising time and using cold milk to slow it down.
Shannon Baird
Hands down, the best sourdough sandwich bread recipe I have ever used! My husband commented on how soft and "squishy" it is- like bakery quality white bread, which is super high praise from him! I love how simple this recipe is. Currently I'm making it in one day but treating it as overnight (I made the preferment last night).
Shannon Baird
I've made this recipe several time and it's always delicious, but I'm not getting that incredibly high rise. It's rising, but not nearly as high as in the pictures. I'm wondering if maybe i need to adjust the rise rime? My starter is good and strong and this isn't a major problem, but I would like to see if I can make my bread taller. Thanks for any help you can give!
Amanda
Would this work if baked in a Pullman loaf pan with the lid on? (13in x 4in size pan).
kateschat
I've never tried!
[email protected]
We've never tried using a Pullman loaf. Maybe you could try and let us know?
Suz
Recipe sounds amazing as do the comments. Problem though, how do you make a starter?
[email protected]
This recipe is amazing. If you go to my instagram account and look in my highlights you will see a tutorial on making your own starter.
Jim Todd
Hi. Have been making sour dough bread for years and just recently my Dentist told me to eat a softer bread so am looking forward to trying this recipe. You keep your house at 60 my wife wants it little warmer, 69. My preferment was done as you said but this morning it looks a little spent. Should I have put it in the fridge overnight. What do you do in the summer time with your preferment. Thanks. Jim
kateschat
I would use cold water to slow it down.
Krista
I'm new to this. I have an established starter. Usually for bread I would do 1/2 cup flour 1/2 cup water and 1 heaping Tablespoon of starter. For this recipe I want to make sure that when making my preferment I use 1/2 cup four 1/2 cup water and 1/2 cup STARTER (not the usual 1 tablespoon) is this correct? Then let it still out for 8-12 hours before you start mixing the dough?
I love the idea of softer dough ??
Kim Wilhelm
I quit. My starter is beautiful. But when I make the dough, what a dud! I've tried the overnight rise. Nothing. I've tried the baked in the morning. No rise. Nothing. Nada. Lump of dough in the bowl. Have machine kneaded. Kneaded by hand. Sat om counter. Kitchen is right around 70 degrees. Sat bowl on top of gas range thinking maybe the pilot would be warmer. Zip! Setting on a heating pad on low. Zilch. Frustrated beyond belief.
dana johnson
I've been on a quest to find a recipe that would produce a great soft sourdough French bread that is like the bread I grew up on in the San Francisco Bay Area. This recipes produces the soft sourdough French bread that I've been after. I bulked for about 6 hours and had a very happy dough that more than doubled. Preshaped and bench rested for 15 minutes, then shaped and put in bannetons and left for about 45 minutes. I could see it starting to rise a bit. Covered and refrigerated for about 28-30 hours. I got the extra sour flavor that I was after, but not a great rise. Any suggestions for adding a cold retardation in this recipe?
Britni Webster
This is my go to weekly bread. I've tried so many different recipes but this is my families favorite by far! Thank you!
Jessi
I have no idea why I waited so long to try this recipe. I got a perfect loaf on the first try! I even had to hand knead because I loaned out my dough hook. This will now be on regular rotation in our house. Can't wait to try all the variations!
[email protected]
Wow well done!!!
Kristen
what size pan are you using to make this loaf?
[email protected]
I use a 4x8 inch pan
Garnett Hutchinson
Hi Kate, If I were only making one loaf, what is the best size loaf pan to use? Thanks for all you trials and experimentation to get us all such an awesome recipe!
[email protected]
I find my 4x8 pan works best.
Karissa
Hey there! I'm so excited for this recipe! So I did the overnight method, but accidentally put it in the fridge to rise rather than the counter, and by this morning hasn't risen much. Should I let it rise on the counter today and try baking it tonight, keep it in the fridge to see if it'll rise, or start over?
[email protected]
Let it come up to room temperature on the counter. It should rise for you.
Kathy
Will you be updating with freshly ground flour tweaks? Thanks, Kathy
[email protected]
Yes!
Crystal
Love this recipe! Has anyone tried spelt flour?
[email protected]
I've tried it in combination with organic white. I think Kate has played with the amounts and fermentation times using fresh ground wheat.
Amelia
AMAZING recipe! I'm so happy with the results. It rose really well, was super fluffy, soft, and yielded big slices. Perfect! My family ate over half a loaf just with dinner. Hehe. I'm making 2 more tomorrow!
Victoria
Are the nutrition facts for the whole loaf or for one slice?
[email protected]
It would be per serving.
Theresa Lane
This recipe is amazing! Just threw away all my other “sandwich bread” recipes and have the cinnamon buns in the oven as we speak.
For the loaf it says nutrition info is per serving/slice but the recipe doesn’t denote how many servings per loaf. Curious how many slices you get per loaf.
Thanks again! So happy I found this recipe.
[email protected]
I think I usually get 16 slices.
Theresa Lane
Thanks so much! Any suggestions for adding in oats, seeds or other mix ins? Wanting to keep this as a base recipe for ALL the things. Just curious what all you’ve experimented with. Maybe using some whole wheat flour? So many possibilities just not sure where to start.
Thanks again for your reply!
Lori Funk
Your (Kates) sourdough bread looks amazing! It starts with sour dough starter but I don't see anywhere for the initial bread starter mix to make. Not all of us have a Kate for a friend to give us a starter mix ?. Could you please tell me how ro start from scratch with this bread?
Thank you
[email protected]
Kate's in the middle of developing a complete sourdough course but doesn't have a stand alone recipe to share for making a starter. If you search online you should be able to find a good instructional post/video on building one.
Her blog also has this post to help you with sourdough in general.
Teresa
My first attempt at sandwich bread. I need more practice. Turned out heavy. Will try again.
[email protected]
I bet you will nail it next time!
Robin
This recipe is amazing! To make this into hamburger buns, do you just split into 8 sections to make small balls to slightly flatten or can you make into 4 and make a smal loaf or small batch of cinnamon rolls?
[email protected]
Yes you could make as many buns as you like then make a small loaf.
Ashley
Aaaaaamazing! I am new to making sourdough bread. After three weekling tries I finally got a sourdough starter working. Then I tried two or three recipes that were really bad. Then I found your recipe!!! I made a double batch easily using your sliding scale. I made your cinnamon roll recipe with half the dough those turned out really really great! Then the bread. I am IN LOVE with the bread!!!! A million times thank you!
Lauren
I love this recipe! It has been so fun to use and has always came out wonderful. I have used it for cinnamon raisin swirl bread and a braided garlic cheese and herb loaf. The braided loaf cooked about 20-25 mins and was so soft and fluffy! We are trying another braided one with simmered blueberries and lemon zest today. Thank you so much for sharing this gem.
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That all sounds delicious. I had toast this morning with some of this bread Kate baked last night. It's like eating a cloud.
Bessie
I'm wanting to use sprouted splelt flour. Have you made this receipt with whole wheat flour?
I also read the sub for milk using yogurt, do I understand that we dilute the yogurt to milk consistency.
Thank you??
Anne Hopp
I can make regular sourdough bread, bagels, and cinnamon rolls using starter. I would love to make sandwich “shaped” bread. Any specific type of pan? I have a Williams Sonoma copper(?) one. Maybe metal? Would I use parchment paper or flour the inside?
[email protected]
Just a regular loaf pan lined with parchment. Kate lists a loaf pan size in the recipe.
Barb
I don’t see the pan size in the recipe. I have two sizes. Thank you!
Fran
There is a yt video called breadtopia that shows how to make spelt sourdough bread.
Bethany Learn
How long does the pre ferment sponge need to ferment? I've read the blog and recipe multiple times, and I'm brand new to making sourdough bread. I'm feeling unclear about how to make the preferment sponge itself. Does it need to sit overnight. Where? What temp? Covered? I have a sponge recipe I use from another recipe, but yours is different, and I don't want to risk doing it wrong and having it not turn out.
Elana Rogers
Hi! When I mix my pre ferment sponge I leave it for probably at least four hours, and sometimes overnight, at room temp (65-70 degrees) covered loosely with a lid or towel.
Melissa
Should my pre ferment rise? I’m on my second attempt at this and my starter is in great shape but when I mix up the pre ferment nothing really seems to happen even overnight. There’s bubbles but no rising. Any advice?
[email protected]
Your pre ferment should rise a bit. Have you put it in a warm enough spot?
Jennie
My husband is gluten intolerant but seems to be able to handle sourdough bread (I've heard it's the fermentation). Does this mean I might be able to make cinnamon rolls and crusty loves of French bread again??? Oh my!!
Halee
Wow. This is exactly what I've been looking for! I doubled the recipe to make two loaves and it is perfect! I just finished gobbling up my first piece as I began typing. I fermented overnight and the sour was only very slight (that's good for my picky husband). I will be testing out even larger batches for loaves and rolls since I have a large family. Anyway, I am super excited about this recipe and all of the possibilities! Thank you for this!
Elana Rogers
I love this recipe! The best sourdough I have ever made, my husband and kids gobble it up and I've started to need to bake a double batch twice a week because they love it so much. I am having some issues with the overnight rise however. It is over fermenting I think. The first time, it was pretty warm in the house and my starter and preferment had been sitting for a bit longer than they probably should have. Then I was nervous to add too much flour and I think I added just too little. I still baked the "dough" (it was really unshapeable dough mush) in bread pans and while it didn't rise and it was dense, I just made it all into french toast and it was still delicious and did not get wasted. The second time I tried the overnight rise (last night), the preferment sat for a shorter time and I know I did enough flour. The bowl sat on my stove overnight and it was pretty cold (about 63F) in the house. In the morning it did still look like it was overfermenting. It was really bubbly. However I was still able to shape it and get a couple decent loaves! What a relief. Have you had any struggles with overfermenting? What would you suggest? Cold milk? Should I let it rise in the fridge overnight?
Thanks Kate! Your recipes are the best! We love you and your fam! My four year old watches your youtube videos with me and then pretends to be 'Kate' and milks her pretend goats and makes sourdough with whatever towels she can get her hands on haha!!
[email protected]
Yes try with cold milk. I will often do olive oil and cold milk so I don't need to melt the butter or lard to warm it up. I'm so glad you love the recipes!
Elana Rogers
Great thanks! I was wondering, is there a minimum amount of time that the preferment needs to sit for before mixing the dough?
Courtney
I've made this many many times and its my absolute favorite! I don't even need to look at the recipe anymore lol.
I've always done the make in one day option because that's what works best for us, but this week has been hectic so I tried the overnight version. IDK, maybe my house is a bit warm? But when I went to shape my loaves this morning, the dough was over fermented... Not too bad, it wasn't soup yet lol, but definitely hard to work with. Not sure what I should do differently to make it work better next time though...?
[email protected]
Yes it could be that it was too warm. Find a cooler spot for overnight or prep it last thing before you go to bed to shorten the timing.
Amelia
I have made this recipe many, many times. There's a reason I keep coming back to it! My kids prefer this light fluffy bread over the artisan round loaves I make, and it comes out great every time. It's a big, beautiful sourdough loaf with amazing texture and taste! I did try the overnight version one time and it did not come out well (I think it over fermented), but I have no complaints, as the one day bake method works perfectly for me!
Thanks for an awesome, tried and true recipe! My family loves it. ?
Melody
I made this delicious bread yesterday because I wanted a sandwich bread for sandwiches. It turned out perfect and works so well for sandwich bread - although we ate a lot just as sliced bread, too! I let the pre-ferment sit overnight (I was confused about this part from the recipe) and then made the rest the next day - it turned out perfectly!
[email protected]
I think it takes a few times making this recipe to wrap your head around the steps. Good news is if you are doing the overnight method you can skip the second rise and go straight to shaping the dough.
Elizabeth
Does anyone know if a Gluten Free starter with 1 to 1 GF flour would work for this recipe?
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I don't think anyone has tried it yet. Let us know how it works out if you do.
Kay
Hello Kate!
Thank you for sharing all your hard work and beautiful creations with us!
I have a question. I use store bought milk and eggs in my dough. Is it safe to leave this out during the overnight rise? I have found mixed answers on the internet.
Many thanks!!
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It should be just fine out on the counter overnight.
Martha
May I know if you have the measurements in grams? Thanks.
[email protected]
Sorry I don't. One day I will work on converting it.
Mona
Where does starter come from ?
[email protected]
I made it a number of years ago. On instagram I go through how to start a starter. Should be in my saved stories.
Betsy Cooley
I never knew the trick about pressing into the dough to see if it holds an indentation or not- love it!!! Thank you for that very helpful tip!
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Glad you found it helpful!
Abby
What size loaf pan do we need?
Dee Porter
Just a normal bread loaf pan is good!
[email protected]
Oh boy that's a tricky one. I seem to have two sizes that are on either side of the ones Kate uses. My large ones are 8" x 4". I would use a slightly smaller size if I had them.
Donna Heike
Can this be backed in a Pullman pan with the lid?
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If you knew the right size to use it would work.
Valerie
Can you make a video about this pretty please or do you have one with this recipe?
[email protected]
Here you go...it's on Kate's YouTube channel.
https://www.youtube.com/watch?v=aFBsrXEzBdI
Jacqueline
Hi! Can I use this master dough to make hamburger buns by chance?!
[email protected]
Yes, these would make lovely hamburger buns!!
Cassie
I love using this recipe for buns. Once I shape them into buns and let them rise, can I put them in the fridge to bake the next morning?
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Yes you can do that!
Cassie
Can this be shaped into a loaf and then put in the fridge overnight to be baked in the morning?
[email protected]
Yes it can!
Kayla R
I am loving this recipe! I have made the basic sandwich bread and added a cinnamon swirl once. (I’ve only done the one day method.)
Do you think this recipe could be used for pretzels as well?
[email protected]
I would suggest you try it with a small amount of your dough. It's a versatile recipe, but haven't had any feedback on pretzels.
Samuel L medon
I don't know if this is my fault, but the recipe came out denser than i expected. Possibly because it was super sticky so i ended up putting what felt like another cup of flour in. Hoping to improve my breadmaking next time!
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I find there is a fine balance between sticky and just right.
Crystal
I have made this recipe 3 times now. The first time it was wonderful. Light and fluffy. So soft and moist sandwich bread. The second time not too good. Kind of dense. The last time even worse. Very dense. My loaf was only about 3 1/2" tall. I just don't know what I am doing wrong. Do you have any tips for a dense bread? I would greatly appreciate any help. I was so excited when I first made it. I told my husband this is it. I am done looking.
Thank you
[email protected]
I am thinking one of two things. You might have over proofed the loaves. As well you need to make sure your starter is nice and healthy.
Carol
Can I use bread flour instead of all-purpose?
[email protected]
I guess you can, but I've never used bread flour so I'm not 100% on that.
Katie
This recipe is awesome! I can’t believe sourdough can actually rise as quickly as normal yeast, given the right ingredients haha!
I was wondering if you have tried making this with any whole wheat variations?
[email protected]
It doesn't work as well with large amounts of whole wheat unfortunately.
I love this recipe too.
Janel
Can you explain the reason behind letting it rise 3 times? I use this recipe and it's wonderful!!!, but I always skip the second rise because of time. I just shape it in the morning and let it rise a second time in the loaf pan, like another recipe called for. Thoughts?
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In my notes I say you can skip the second rise if you let it bulk ferment overnight.
Shahrzad Hone
Excellent results! ?
Eileen McQueeney
I’ve used this recipe to make bread several times and it’s amazing! It’s now my family’s favorite bread recipe! My question is if I want to freeze the dough to bake later, at what point should I freeze it? I punched it down once. Should I let it rise a second time and then freeze? Thanks so much!
Eileen
[email protected]
Sourdough does not freeze unbaked very well. It kinda stops it's ability to rise once thawed. You could play with it, but I've never had success.
Nola
I would also like to have the weight measurements as well or 2 loaf recipe if you can. Will it alter the recipe?
[email protected]
If you look at my recipe online it says "12 servings" which represents one loaf. If you toggle it up to 24 servings the measurements will all increase to give you 2 loaves of bread. It doesn't alter the recipe, it just doubles all the ingredients.
One day I will do all the weights but there are a lot of people who bake with cups/teaspoons so I do like to have some recipes with both on my site. Thanks so much!
Betty
great video.
[email protected]
Thanks!
Mary Ann Laferty
Is there a way to make the sandwich bread a little bit less sour?
[email protected]
Yes, you don't let is rise/ferment for as long. The longer you let sourdough bulk ferment the more tangy it will be.
Lee
Hi Kate,
I am from South Africa, what size is your cup in grams please? In South Africa a cup is 250g. So I am a bit lost as I like to work with a scale. Thank you for all your awesome recipes.
[email protected]
In Canada it 240 grams to 1 cup.
Thanks for joining us here!
Lisa Ramage
I am new to making sourdough bread. Thank you for such good instructions
Melissa
I do not see the recipe for the starter or am I just missing it
Rozelyn Wisen
Made this recipe. Quadrupled the recipe and made two loaves of bread and 2 pans of cinnamon rolls. Delicious. I'd have pics but my boys inhaled them. Threw away all my other sandwich loaves, this works so well for my family and keeps "Bruno" quite happy. I'm carnivore but I can testify the loaves were soft and fragrant, house smelled great.
Jacki
Do you have a recipe for the sourdough starter?
[email protected]
Kate's in the middle of developing a complete sourdough course but doesn't have a stand alone recipe to share for making a starter. If you search online you should be able to find a good instructional post/video on building one.
Her blog also has this post to help you with sourdough in general.
https://venisonfordinner.com/sourdough-101/
Art Surprise
I tried the bread recipe and I like the bread. I doubled the recipe to make 2 loaves. My pre-ferment was a little more liquid than what I saw on your website so I had to add more flour, but the dough raised beautifully every time. The bread recipe I had been using called for a 350 degree oven for 25 - 30 minutes and I found that the 40 minutes at 375 degrees was too hot and too long. My bread temperature after 40 minutes was close to 240 degrees and the bread seemed to be over cooked. I am going to try reducing the temperature and bake time the next time I make it. And I definitely will make this recipe again.
[email protected]
It's true that every oven it different. I'm glad you found the sweet spot for baking this bread!!
Laurie
Looks delish! Just new to sourdough here. I have made Farmhouse on Boone's Easy Beginner sourdough artisan bread and they turned out great. Now I would like to try Kate's sandwich bread and I saw Homesteading with the Zimmerman's making it. My question is 'Can I sub half whole wheat in this recipe.' Thank-you!
[email protected]
Half whole wheat might make the dough too heavy for a great rise/soft loaf. This is a great recipe for sure!
I'd try 1/4 whole wheat to start and add an egg for extra lift.
Jodie
If I wanted to do a long ferment at what point do I put it in the refrigerator?
Val
Hi Kate my sandwich bread turned out excellent,now wondering what do you feed your starter ,like if I wanted enough starter to make 2 loaves of bread ,how do I get one cup of the starter as I just start with 50 gr of starter to 50 flour 50 water but never seems to give me enough starter
[email protected]
You have to keep feeding it up over a few days to build up the amount of starter you have.
Tami Brown
I don't understand how to make the starter? Do I do that the night before & what are the measurements?
I have always used yeast for bread dough, so this is way different for me. I'm in my 60's & have made bread all my adult life, but sourdough has been my nemesis.
[email protected]
Kate's in the middle of developing a complete sourdough course but doesn't have a stand alone recipe to share for making a starter. If you search online you should be able to find a good instructional post/video on building one.
Her blog also has this post to help you with sourdough in general.
https://venisonfordinner.com/sourdough-101/
It takes a bit to get your head wrapped around the sourdough process but I love it. Like you I made yeasted bread all my like until moving to sourdough in my early 50's.
Michelle Peters
Hello! Can you tell me how to make the sour dough starter?
[email protected]
Kate's in the middle of developing a complete sourdough course but doesn't have a stand alone recipe to share for making a starter. If you search online you should be able to find a good instructional post/video on building one.
Her blog also has this post to help you with sourdough in general.
https://venisonfordinner.com/sourdough-101/
Theresa Hageman
Thanks for a great recipe. Would there be any advantage/disadvantage to using bread flour for part of the flour?
[email protected]
I don't think there are any advantages. Use it if that's what you have on hand.
Bonnie Bartlow
I am new to sourdough baking, I have tried starters before but they fizzled for one reason or another. Your recipe I discovered by being a subscriber to
Homesteading with the Zimmermans
I have visited your channel and like your recipe’s especially the sandwich sourdough bread recipe!
Could you please make some videos of: please??
The starter
The sandwich bread recipe
And the forming of the loaves
[email protected]
Check out Kate's 'Sourdough 101' post on her blog. It's got a lot of information there.
LaDonna
Where do you get your starter for this? I've made sour dough bread for years and although gifted my first starter, I later learned to make it. Mine began with yeast, sugar, potato flakes and water.
[email protected]
Kate's sourdough starter is one she made. I've been using one she made for over 7 years now.
Brooke
Can you use bread flour vs all purpose flour?
[email protected]
Yes you could. It has a higher protein and more gluten. We don't use it so I'm not sure how it would change the outcome, but it should still work.
Pamela Toole
How do you make your sourdough starter? I am new at this so what do I do. Would love your help.
[email protected]
Kate's in the middle of developing a complete sourdough course but doesn't have a stand alone recipe to share for making a starter. If you search online you should be able to find a good instructional post/video on building one.
Her blog also has this post to help you with sourdough in general.
https://venisonfordinner.com/sourdough-101/
John Lane
Absolutely fantastic. Perfect recipe in every way. Better than any artisan sourdough recipe I've ever tried including another recipe for a loaf. Rose high and strong. Started from a pretty dead untouched starter from the fridge I fed up the day before. Even a cave man can do it.
[email protected]
Wow sounds like you really nailed it!
Christine E
I LOVE this recipe! I have been making it most days for a few weeks and it's wonderful. Today I was adventurous and after the preferment was done, I used freshly milled red hard wheat for the rest of the recipe, threw in a tablespoon of sunflower lecithin, and the rolls were so puffy, soft, fabulous! Not sure if the lecithin is necessary or of an egg would have the exact same effect, I could keep experiencing but honestly it was so good I don't know if I want it to be any different.
[email protected]
Wow this sounds great!
Ruth Haynes
This bread is amazing! I'm wondering if it could be made with whole wheat flour?
[email protected]
Yes, it can but you will have to fiddle with the amount of liquid and flour. Might not get the same rise either.
Crystal
You said the dough is soft.... how soft? I don't have a lot of experience with sourdough. I didn't over-add on the flour and my dough is resting now. It does not hold its shape. It flops in the bowl. Does that seem right or does it need more flour?
[email protected]
I think it sounds like it needs a bit more flour. I also found that how warm my house was for the overnight rise and subsequent rise made a big difference. Kate tested this recipe extensively before releasing and I've seen her make it in person. I think those of us with less experience just need to find that groove. Sorry that may not be specific enough to help you. In spite of it all I still love this recipe for cinnamon buns, hamburger buns etc.
Suzanne Stack
I have my first ferment going and now have made my first loaves...ever! So delicious and love the texture.
With regular yeast white bread I can make the dough, shape and freeze it. Warm/rise/bake another day. Can I do this with this recipe?
[email protected]
Sourdough does not respond well to being frozen before baking. Best to bake then freeze.
Evelyn Rizzo
I need the recipe for the starter to begin with. Thank you. ??
[email protected]
I'm sorry Kate doesn't have a recipe to share exactly. There are a lot of recipes online but the basic premise of starting with good fresh flour and water is standard. The main thing to remember is its going to take at least four days and you want to keep it on the counter is a warmish spot, covered with a piece of cotton or a lid sitting on top but not screwed down.
Start with about 2 tablespoons flour and a bit less than that of water. Each day (approx 24 hours) you are going to stir in down and add flour equal to the amount of "starter" in your jar and a bit less than that of water. It should be a muffin batter consistency. You are aiming for seeing bubbles and your starter doubling. When you get more than 1/2 cup of "starter" you are best to discard extra so you are only "feeding up" a small amount. Once your "starter" doubles within 24 hours it is good to go.
I've been using the same starter that Kate gave me in about 2016 and even when I go away for a month I'm still able to revive it using this method.
Joanne Anhelher
I followed your recipe, and found it had a strong sourdough taste and smell.. is this how it’s supposed to be or did I do something wrong? My starter does not smell strong, it’s very mature. Please advise!
Thanks Joanne
[email protected]
Usually a longer ferment means a more tangy flavour. I don’t think you did anything wrong per se just maybe try shorter ferment time with your lovely mature dough?
Kadie
Mine did too! The texture, and everything was PERFECT! Definitely didn’t ferment it long. I did the minimum. But the sour is soooo strong. It’s odd. Lol. Still lovely nonetheless! I think I’ll try sweeting it with monk fruit next time and see if that makes a difference! Best recipe I’ve tried yet though!!
Daisy
Do you think doubling the recipe would make a loaf big enough for my large Pullman pan?
[email protected]
We are sorry for the very delayed response! Kate says that she has never used a pullman pan. She suggests to see how much dough it says to use in weight and then weigh a batch of dough.
Molly
Hi Joanne! Have you tried the one day recipe or just the overnight method? The one day turned out MUCH less sour for me!
Maggie
This came out so great for me - thank you! Finally I had good success with a loaf bread - lol. I used a very small amount of spelt flour (1/3 cup or so) to see how it would be - fantastic! The rise was so good. Thank you for a wonderful recipe and good explanation. Can't wait to try your other recipes with this master dough.
[email protected]
It's great to know it worked with with a bit of spelt.
Jordyn
For same day bake am I letting it ride, punching it, letting it rise, shaping it, and then letting it rise again? Or letting it rise, punch it, shape it, let it rise?
[email protected]
Yes, for same day baking you are letting it rise 3 times. I've never done same day but Kate regularly does. (sorry for the delay in getting a reply from someone over here!)
Teresa
It was delicious and by far the easiest to make yet.
Helen Bartow
LOVE THIS BREAD RECEIPE,REALLY SOFT,HAVE BEEN MAKING BREAD FOR YEARS BUT SOURDOUGH IS A WHOLE DIFFERENT KIND OF BREAD,CAN BE TO0 HARD,CRUNCHY ,TOUGH ETC.I AM 80 YEARS OLD AND WAS JUST ABOUT TO GIVE UP ON KEEPING MY SOURDOUGH STARTER ANYMORE.THANK YOU FOR GIVING US THIS WONDERFUL BREAD RECEIPE.i am going to add sage using it for my stuffing/dressing for my turkey .
[email protected]
I've been making it for my mom who is in her 80's because it's got a nice soft crust. It's a great bread!
Mandy Bewhey
Is there a version from grams instead of cups for measurements?
[email protected]
Not at this time. Sorry....a lot of people still like to use imperial measurements so that's why there are a few of them in Kate's recipes.
Martha Scheidecker
I am new to sour dough and I am new to Ruthann Zimmerman who posted a video of your recipe. What I would like to know is how do I make the starter for your recipe of soft sour dough bread.? The recipe starts with a starter and then adding the required ingredients to it. Where does the starter come from for someone who has never made it before?
Thank you for sharing!
[email protected]
I'm sorry Kate doesn't have a recipe to share exactly. There are a lot of recipes online but the basic premise of starting with good fresh flour and water is standard. The main thing to remember is its going to take at least four days and you want to keep it on the counter is a warmish spot, covered with a piece of cotton or a lid sitting on top but not screwed down.
Start with about 2 tablespoons flour and a bit less than that of water. Each day (approx 24 hours) you are going to stir in down and add flour equal to the amount of "starter" in your jar and a bit less than that of water. It should be a muffin batter consistency. You are aiming for seeing bubbles and your starter doubling. When you get more than 1/2 cup of "starter" you are best to discard extra so you are only "feeding up" a small amount. Once your "starter" doubles within 24 hours it is good to go.
I've been using the same starter that Kate gave me in about 2016 and even when I go away for a month I'm still able to revive it using this method.
Audra Trosper
You mentioned in your video that you used a larger recipe that made four loaves. I need the larger recipe.
[email protected]
Just above where the ingredients are listed there is a button where you can choose 1x, 2x, 3x the recipe. Hope this is helpful.
Becky
This was awesome, soft and delish. I’ve been making artisan loaves since 2017 but didn’t realize sourdough could produce such a soft pan loaf. Thank you for sharing??
Edith
I’m sorry but I’m lost. How do I make the starter for the 1/2 cup starter requirement?
[email protected]
I'm sorry Kate doesn't have a recipe to share exactly. There are a lot of recipes online but the basic premise of starting with good fresh flour and water is standard. The main thing to remember is its going to take at least four days and you want to keep it on the counter is a warmish spot, covered with a piece of cotton or a lid sitting on top but not screwed down.
Start with about 2 tablespoons flour and a bit less than that of water. Each day (approx 24 hours) you are going to stir in down and add flour equal to the amount of "starter" in your jar and a bit less than that of water. It should be a muffin batter consistency. You are aiming for seeing bubbles and your starter doubling. When you get more than 1/2 cup of "starter" you are best to discard extra so you are only "feeding up" a small amount. Once your "starter" doubles within 24 hours it is good to go.
I've been using the same starter that Kate gave me in about 2016 and even when I go away for a month I'm still able to revive it using this method.
Lori L Silva
If I was to try this recipe, being a newbie at this, can I make a fresh starter or should it be a certain age (days old)? I've never made a starter before and am petrified of failing at it.....I have half gallon jars full of homemade bread crumbs! LOL... I am anxious to try this but I also have time to spare should I need to let my new starter age a little..Thanks for any and all help out there!! All the best!
[email protected]
I would get your starter going and do a few rounds of feeding and discarding. But remember for this recipe the starter does not need to be perfect. It's about the pre-ferment doing the heavy lifting. Sorry for the delay in replying, but hope this helps.
Kadie
I’m so excited to try this recipe with the fact that it’s so versatile! Question, would this recipe work for English muffins?! Thanks!
[email protected]
I think you need a firmer Dough for English muffins but if you try it out let us know!
Chrissy
Even after using the larger flour amount, my dough was so sticky. Any idea why? It was even super sticky after the second rise when I went to make my loaves on my floured counter. I had to sue a TON of flour to keep it from sticking all over the place. Help! 🙂
[email protected]
Depending on the flour it can affect the hydration of the dough. I've had to use more flour as well. Trying to find that sweet spot of just the right amount is worth it. I make sure the dough is the right hydration before I cover it for the first rise. Hope that helps.
Rylee
I’ve made this approximately 5 times & every time it has turned out beautifully. I’m not one to have consistent results with recipes so to have this come out great every time says a lot. It’s a great sandwich bread for my picky child who prefers the yucky store bought bread. It slices wonderfully, doesn’t fall apart & freezes well.
[email protected]
Wow you really have nailed it!!
Christine Anderson
Do you double and triple the amount for master recipe? or is that link broke? Example, add to previous left over starter 1/2 c water x 2 =1 cup and 2/3 cup flour x 2 =1 1/3 of flour. Or, do these amounts stay the same even if you are doubling or tripling the original master recipe?
Thank you
Christine Anderson
[email protected]
Yes, you are right the link broke! Sorry for the confusion and for the delay in replying.
K
Decided after reading this over and over to start. Total time says 6 hr 45 min.
However I'm seeing 3 sets of rises.
Make dough, cover, rise 2-3 hr, punch down, knead, rise again 2-3 hr, shape... Then rise again 2 hours in loaf pan until double then bake.
Of I add the mixing of ingredients,(5 min or so to heat milk, mix),autolyze 30, knead 10..then I'm adding roughly 45 min on top of 6-8 hrs rising,then baking... Close to 10 hours.
Is my math way off for same day bake??
Thanks for any help. I'm new to figuring out timing
[email protected]
I'm not 100% sure but I'm quite sure the time of 6 hours 45 minutes is the rising and baking times. Kate uses a recipe generator to get the recipes standardized but it might not be representing the active time you need to complete this recipe.
So the short answer is no, I don't think your timing is off for total time for one day from start to finish.
Tami O'
Does the overnight rise require refrigeration, to prevent over proofing?
[email protected]
No it does not, but you definitely don't want it sitting by the warm fire overnight. Kate also said you could skip heating up the milk and that would keep the dough from rising too quickly. Been there done that!
Terrenia Porter
How many loaves does this recipe make?
[email protected]
This recipe makes one loaf of bread.
Nancy
Friggin' nailed it! Thank-you!
Kasonya T.
This recipe is the first version of sourdough that my family enjoys. To be honest, it's the first I actually enjoy, too, & not eat just because it is good for me. Thank you so much!
[email protected]
Yes, I love this recipe too!! Glad it's a hit with your family.
Caity
This recipe is magic. I have failed every single time I have tried to make a loaf, boule, or buns - sourdough *and* packet yeast - and I was so sure this wouldn't turn out. I forgot to add the egg until I had added all the flour and it looked incredibly sloppy and yet, through some sort of recipe magic, I pulled my very first successful loaf of bread out at the end of the steps. It was great and half was devoured within hours of baking. I made it into buns the next day and that tip from your video for shaping them by rolling them with your hand also worked like a charm. Cait to Kate, thanks so much for sharing the recipe and all the great notes.
[email protected]
I love how the "magic happened" for you! Well done!
Pam
Why not use BREAD FLOUR instead of all purpose? I’m about to try this recipe and wondering why all purpose is used and how bread flour may affect the recipe?
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Ive never used bread flour and neither has Kate. I think you need to look at the ingredients of bread flour and go from there. All purpose works really well for this recipe.
Jeanette Moss Mccurdy
I’m new to making sourdough and have had to double the starter amount when making boules due to winter temperatures. Should I do that with this recipe? And if so, would I double the whole preferment or just the starter amount?
[email protected]
Kate says "I'm not quite sure what you mean but for the preferment it is quite a big one for the loaf size and if you use warm water you should be fine"
Rachel
I really like this recipe! I have not gotten the overnight version to rise very well in the loaf pan...even waiting 3-5 hours! The bread always comes out more like English muffin consistency. The "bake in one day" version is much more fluffy/light in my experience.
[email protected]
If you do the overnight method, Kate told me recently, don't warm up the milk mixture before pouring it into the bowl. I had the same issue.
Teresa
It was delicious and by far the easiest to make yet.
Carol
This master recipe is exactly what I was looking for. I made flatbreads with it. They turned out perfect, nice and soft. Some of them puffed up like pita pockets. I've also made baguettes, cinnamon buns and loaf of bread.
[email protected]
Wow, I love all the things you've made with this recipe!
marilynm
Thought it was really wet but did it turn out great!!!)!
KC
How many loaves does this recipe make please?
[email protected]
The preferment made with 1 cup starter etc makes two loaves of bread.
Denise
Would the oven temp and time baked be different if I am using a dutch oven?
[email protected]
Oven temperature should not change and the baking time would almost be the same. I think this is something you will have to experiment with though.
Lu
Love this recipe - it is my husband's favorite sourdough - once I made this recipe, he asked me stick with this one ONLY! 🙂
[email protected]
That's awesome!
Maggie
I'm obviously doing something wrong here. Help.
Over night in the fig produced a beautiful dough with lots of bubbles and it felt grand!!
Did the shaping, resting and folding and have put the pans in the over set for proofing.
However, it seems to be having a rest cos very very little is happening. Hmmm. Wonder why after being such a beauty this morning.
Has now been in the oven for three hours...........is there hope?
[email protected]
Kate has suggested not heating up the milk. This is not uncommon for people to experience this.
Maggie
Hello,
I seem to be having difficulty in getting the bread to rise once it is shaped. It has now been in the oven proofer for seven hours with little change in its shape.
Perhaps I am being impatient but it was such a beautiful dough this morning after a night in the refrigerator. Soft and full of life. Ever hopeful I shaped it and waited..........and waited............and...........
Am I doing something wrong?
Interestingly, the first rise took a while to get going too.
[email protected]
Try next time making it without heating up the milk. That should help.
Shawna Conley
I would love to try this recipe out as I absolutely love sourdough bread but I don’t have any sourdough starter to begin with. How do I make a sourdough starter? Please help me begin my first bread making process with your incredible recipe for sourdough bread. Thank you for sharing your recipe and for explaining everything so thoroughly! I’m extremely grateful for your tips!
[email protected]
I'm sorry Kate doesn't have a recipe to share exactly. There are a lot of recipes online but the basic premise of starting with good fresh flour and water is standard. The main thing to remember is its going to take at least four days and you want to keep it on the counter is a warmish spot, covered with a piece of cotton or a lid sitting on top but not screwed down.
Start with about 2 tablespoons flour and a bit less than that of water. Each day (approx 24 hours) you are going to stir in down and add flour equal to the amount of "starter" in your jar and a bit less than that of water. It should be a muffin batter consistency. You are aiming for seeing bubbles and your starter doubling. When you get more than 1/2 cup of "starter" you are best to discard extra so you are only "feeding up" a small amount. Once your "starter" doubles within 24 hours it is good to go.
I've been using the same starter that Kate gave me in about 2016 and even when I go away for a month I'm still able to revive it using this method.
Bonita Fero
It seems to me that the dough should be left in bowl on the counter overnight and not be refrigerated. If it should be refrigerated over night, my Bad.
[email protected]
Nope you are right, the recipe does not say to put it in the refrigerator
Amy Reed
Question about the pre ferment… I have, at this moment, and active fully risen starter ready to bake with, it was fed with all purpose and flour. Do I still need to do another feeding as your recipe says? Also, how long must it sit after mixing up the pre ferment part? I don’t want my rolls especially sour. Can I use soon after mixing up the preferment mixture?
[email protected]
As soon as the preferment doubles, just like a starter. This depends on your house temp, your starter activity, your water temp, the flour you use…so I cant give an exact time but if you have active starter and use warm water you should be able to use it within 6-8 hrs. (Sorry for the delayed reply!)
Judith Rice
I have always wanted to try making sourdoughbread,and after finding out that Kate made it and her fam. all loves itI am going to give it a try also.Thank you for sharing.I follow kate very closly.I have also made her comfrey salve and now have Comfrey growing in my garden.
Kevin Greybill
Kate, in your overnight method where it states to cover the dough with wrap and let set overnight. Do you mean to let it sit on the counter or the refrigerator? Thanks!
Kevin
[email protected]
Yes, let it sit out on the counter covered.
Jeanie
Tried it but my bread was really heavy, dense
[email protected]
If you are doing the overnight rise, Kate suggests that you don't have to heat up the milk mixture. This helps it not rise too much the first time. It's a lovely recipe once you get going on it. I know it took me a few rounds to figure it out.
Melissa Boyd
This recipe can also work using freshly milled whole wheat flour increasing liquid or deceasing flour amount to get the desired consistency (soft, elastic, slightly sticky)
Jen
What does it mean by Flip the loaf? And are you baking in a loaf pan or Dutch oven?
[email protected]
You can bake this in a loaf pan or dutch oven, but usually a loaf pan. 'Flip the loaf seam side down' refers to making sure the seam is on the bottom of the pan for baking.
Florence Brown
I did the same day bake, I started about 7 am - did 2 rises. It was finished baking around 8 pm. The bread did rise, it was pale in colour and It had a big crack on the side….Why? I did put slits on the top
[email protected]
Kate's suggestion is it needed bigger/deeper slits on top and maybe your oven just didn't brown it as much?
Patricia
I need the starter recipe?
[email protected]
I'm sorry Kate doesn't have a recipe to share exactly. There are a lot of recipes online but the basic premise of starting with good fresh flour and water is standard. The main thing to remember is its going to take at least four days and you want to keep it on the counter is a warmish spot, covered with a piece of cotton or a lid sitting on top but not screwed down.
Start with about 2 tablespoons flour and a bit less than that of water. Each day (approx 24 hours) you are going to stir in down and add flour equal to the amount of "starter" in your jar and a bit less than that of water. It should be a muffin batter consistency. You are aiming for seeing bubbles and your starter doubling. When you get more than 1/2 cup of "starter" you are best to discard extra so you are only "feeding up" a small amount. Once your "starter" doubles within 24 hours it is good to go.
I've been using the same starter that Kate gave me in about 2016 and even when I go away for a month I'm still able to revive it using this method.
Melissa
This is my favorite sandwich bread recipe! This recipe is versatile and has even worked well for me using 100% freshly milled whole wheat flour! Thank you, Kate!
HP
What size loaf pan?
[email protected]
Just your standard 9x5 inch size works.
Pam J Brown
Good morning, I have made this bread twice. My rise is good but not soft on top more bubbly like my feed starter. As I move forward with steps in recipe my bread ends up dense and low not rising over top of bread pan.
Please help!
Pam
[email protected]
One suggestion Kate has made is if you are doing the overnight rise, skip heating up the milk. I know this has worked better for me. As well she thinks you maybe over proofed the dough in the first round.
Gretchen
I am new to baking bread and don’t understand the shaping and folding instructions. Is there a video showing how to shape the loaf?
[email protected]
If you watch this video of Kate's friend's, she shows how to shape bread at 29:16 minutes
https://www.youtube.com/watch?v=B8o18K7ycuw&t=1950s
Sharon
First sourdough loaf I made - easy and amazing flavor without the hard crusts! I’ll make again and try the other options as well.
[email protected]
Wow, well done you!! I'm impressed.
Dee
Where do I get the starter?
[email protected]
I'm sorry Kate doesn't have a recipe to share exactly. There are a lot of recipes online but the basic premise of starting with good fresh flour and water is standard. The main thing to remember is its going to take at least four days and you want to keep it on the counter is a warmish spot, covered with a piece of cotton or a lid sitting on top but not screwed down.
Start with about 2 tablespoons flour and a bit less than that of water. Each day (approx 24 hours) you are going to stir in down and add flour equal to the amount of "starter" in your jar and a bit less than that of water. It should be a muffin batter consistency. You are aiming for seeing bubbles and your starter doubling. When you get more than 1/2 cup of "starter" you are best to discard extra so you are only "feeding up" a small amount. Once your "starter" doubles within 24 hours it is good to go.
I've been using the same starter that Kate gave me in about 2016 and even when I go away for a month I'm still able to revive it using this method.
Dianne G Hunter
What does this mean?
"Bake for 20 minutes, flip around and bake another 20 minutes."
Just turn the pan around 180° in the oven?
[email protected]
Yes, just turn the pan around.
Tara
I’m a little confused.. I made the pre-ferment last night. Woke up and mixed the dough this morning, let it rise 2-3 hours, punched it down, kneaded it and let it rise again for another 2 hours. Was I supposed to let it rise twice, before shaping and putting in to the loaf pan?
Kandace Huston
When it says flip around and bake do I just turn the pan or do I flip the half cooked loaf over?
[email protected]
You turn the pan 180 degrees. As you said, just turn the pan.
Casey Faulkner
Help! My loaf is super squat and dense. I am not new to sourdough but wanted something less involved and particular than so many recipes. I thought for sure this was it. My dough was very wet/slack. Very. I added so much extra flour but didn’t want to ruin it as mentioned in the post. The crust on the sides is super hard, the whole loaf is about 2.5 inches tall and the top is all cracked and looks like a dried mud puddle! If anyone has any ideas, please reply! 🙁
[email protected]
Hmm I'm really not sure what happened there! Sorry about that. Maybe someone else will have an idea. The recipe produces a very hydrated loaf which is what adds to it's light and fluffy texture. I would suggest try again?
Julia
Do you have a video on how to properly shape and work the dough? I feel alittle confusing and would love to see the process done
[email protected]
f you watch this video of Kate's friend's, she shows how to shape bread at 29:16 minutes
https://www.youtube.com/watch?v=B8o18K7ycuw&t=1950s
Pat
I did the overnight
I see it did rise overnight because the side of the bowl was obvious and the cover also. It fell and I have a blob of a very stick mess.
It is not workable. It was so beautiful when I went to bed but, obviously I’ve done something wrong. I’m sure it’s not salvageable so do I throw it out and start over?
[email protected]
Sounds like it was in a spot that was too warm. If you are doing the overnight rise, you can also skip warming up the milk mixture. This will help with your second rise. It's about finding that sweet spot for temperature with sourdough. I love this recipe. Good luck.
Laura
Iv made this 2x now.
And both times its super dense.
Im following the rises and method. As it's my forst time with sourdough. But on the third Rose it struggles to double, I'm lucky to get it to 1.5 I'd say.
Please help!!!!
[email protected]
Sorry for the delay in replying...
from Kate
Are you maybe adding too much flour? What is the dough consistency like when you mix it?
Nellie J Bakare
Hi Karen!I baked this bread yesterday! I have been baking sourdough bread for a year now! I have been searching the Internet and trying many recipes for soft sourdough sandwich bread and was unsuccessful until I used your recipe! Thanks for sharing! I employed the bake in one day method. I mixed my preferment @ 730AM.My preferment passed the float test and was ready to be used at 230AM so I mixed the dough up being careful not to add too much flour.I live in LA humid subtropical climate and it was raining yesterday so I had to use a little more flour. Bulk fermentation( first rise) and proofing( second rise) in the pan took only 2.5 hrs! The temperature on top ofy stove where I put the dough to rise both times was 80 degrees F.I followed the recipe exactly as written!I allowed the bread to cool overnight! The bread is very soft like store bought bread! I noticed that sourdough homemade bread feels heavier than store bought sourdough bread. I found out that store bought bread add chemicals and enzymes to make the bread soft fluffy and less dense thus it weighs less.Our bodies do not need all those extra chemicals!I really appreciate you sharing this recipe! I like the versatility of the recipe! I am going to try making cinnamon rolls, dinner rolls, and cinnamon raisin bread and jalapeño cheddar bread with this same recipe.Thanks again!!
[email protected]
Wow what a different climate to ours, but you rocked it! I agree, we do not need those extra chemicals. It's also common for store bought sourdough to have an "active yeast assist"!
[email protected]
Sounds like you really nailed this recipe Nellie! Well done.
Eliza
What loaf pan do you recommend?
[email protected]
Just your standard 4" by 9" loaf pan. If your pan is slightly smaller the loaf will just be taller.
Cindy E.
This is THE softest sourdough sandwich bread EVER! My husband compared the softness to Wonder Bread, lol. I’ve tried several SD sandwich recipes, and this is the winner by far! My overnight preferment had risen and fallen by the time I started making the dough around noon the next day. I was worried, but it was fine!
[email protected]
I agree. It's so soft!
Kaitlyn Creason
Can I use the overnight method during the day and let rise for about 8 to 10 hours instead of the bake in one day method? I don’t want it to over-rise but I won’t be home to punch it down to use the bake in one day method.
[email protected]
You can play around a bit with those rise times when doing the "over night rise". There is nothing saying you can't do it exactly like you said.
Jinjer L
The preferment say 8-24 hours before you're ready to make bread, it's more sour the long you ferment. Do I leave the preferment out on the count the whole time or put it in the fridge for longer ferment?
[email protected]
You would leave it on the counter the whole time.
Chrissy Bender
I accidentally left my pre-ferment for 48 hours. Do I need to start over?
[email protected]
As I'm sure you found out, your dough had no more to give after 48 hours.
Mitchell
I love this recipe! I bake 3 loaves every Sunday. My question is about the nutrition facts. Is that for one slice of bread or the whole loaf?
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the nutrition portion is listed per serving
Jaclyn
My FAVORITE sourdough recipe! We make a quadruple batch multiple times a week ("we" meaning my 9-year-old and 11-year-old who are in charge of making the pre-ferment & dough, and sometimes shape & bake, too). I've sent it to many friends and also use it when sharing sourdough starters or in-person teaching someone new to sourdough. Our go-to for sandwich loaves, dinner buns, cinnamon buns, french loaves for garlic bread, even pizza dough and deep frying like bannock.
Sandra
I love making sourdough but only for friends as I am 77 and my teeth cannot cope with the crust. I have now made your soft crust recipe into dinner rolls and I would like to say it is a revelation. I use 1/2 cup yoghurt (home made) and one egg along with the butter and honey. Trouble is I have now eaten 2 of the batch just cooled so need to get the rest into the feeezer. I gave 2 to my sister who is 82 and has never been a fan of sourdough (I think it may have been the teeth thing) and she has just 'phoned me to ask for more so a great big thank you from the UK
[email protected]
That is so very sweet! I make it for my mom as well.
Clare
I’ve made this bread several times now, and I find that it rises quickly and predictably, and has a beautiful crumb. Could I put the shaped loaf in the frog overnight and bake the next day? I’m hoping for a little more flavor.
[email protected]
Yes, and you would use not use warm milk as that would slow it down as well.
Rae-Anne
Have you tried adding any inclusions to this load? I’ve been making it into cinnamon raisin bread and it’s amazing but curious if there are other flavours I could do?
[email protected]
The world is your oyster! So many amazing things you could add in. Seeds, nuts, chocolate, dried fruit, cheese…
Patty
Do you have a recipe for the sourdough starter?
[email protected]
This is Kate's basic recipe for starter.
There are a lot of recipes online but the basic premise of starting with good fresh flour and water is standard. The main thing to remember is its going to take at least four days and you want to keep it on the counter in a warmish spot, covered with a piece of cotton or a lid sitting on top but not screwed down.
Start with about 2 tablespoons flour and a bit less than that of water. Each day (approx 24 hours) you are going to stir in down and add flour equal to the amount of "starter" in your jar and a bit less than that of water. It should be a muffin batter consistency. You are aiming for seeing bubbles and your starter doubling. When you get more than 1/2 cup of "starter" you are best to discard extra so you are only "feeding up" a small amount. Once your "starter" doubles within 24 hours it is good to go.
I've been using the same starter that Kate gave me in about 2016 and even when I go away for a month I'm still able to revive it using this method.
Amie
I’ve been looking for a potential dairy free soft sourdough recipe and looking forward to trying this out! Does anyone know if this recipe will do well with inclusions, particularly something like marinated artichoke?
[email protected]
I've not heard of anyone adding artichokes, but certainly other things. Just make sure what you add doesn't add too much moisture. This is a lighter feeling loaf but the sourdough should still support it.
Theresa
This bread is AMAZING! I'm fairly new to making SD bread and had to figure out all the lingo and realized a few things. First why make one loaf when you can make 2 and freeze one! For 2 loaves to make the exact amount of "Active SD Starter" for the breads preferment I used 25 grams starter, 50 grams of warm water & 50 grams of flour. it was a perfect 1/2 cup for my preferment, worked great AND was active! these are the kind of things us beginners need to know. After mixing everything together before kneading I let it set for 20 minutes before kneading .to allow the flour to absorb some if the fluid. Then it was all about starting with less flour and kneading more. I didn't go with the long overnight ferment as that makes it a bit more sour and I wanted all my grandkids to love it. I did it all in a day using my proofing setting on my oven, took less time, Everyone loves it! I used 100% fresh milled white wheat flour, I milled my own, and it was soft and delicious! I'm now up to making 4 loaves at a time and keeping 3 sliced loaves in the freezer. Its just me and my husband but I just pull the slices I need out and I always have fresh healthy bread. Thank YOU Kate!!
[email protected]
Looks like you are rocking' the sourdough! I love this recipe!
Ann-Marie Hunter
Hello Karen. I, too, am enjoying the soft sourdough bread recipe, always making 2 loaves! Today, I am not going to be home to knead and shape the dough at the right time, so I decided (at noon) to do the overnight method. My question is, you don’t mention whether or not to overnight rise the dough in the fridge (as other recipes suggest for overnight rises) or on the counter. I’m thinking that on the counter, it will be massive and might overflow the bowls I use for the rise stages. I’m pretty sure that you won’t get back to me in time for today’s experiment (HA HA), but I’d still like to hear from you. Thanks for the superb recipe!
[email protected]
I've never put it in the fridge overnight. I tend to find the coolest part of my house. And the largest bowl!
Susan Southards
Made this for the first time today. It’s fantastic! I have been looking for a good sandwich loaf. This is it!
Caroline
Love this recipe and its versatility so much! My husband doesn’t love the traditional crusty sourdough bread and prefers “squishy” bread and this recipe is perfect. I’ve used it to make pizza crusts and calzones as well. I’ve gotten so many compliments on what I’ve made from this recipe and I’m always sharing it with friends. Thanks so much!
Ashley
I bake by weight have you ever done this recipe that way?
[email protected]
Kate hasn't converted it to metric yet.
Michelle
I am trying this as a bread loaf now and I'm excited for it. The dough is so smooth and I'm loving the consistency of it already. If I were to make rolls, loafs, etc....could I freeze the dough and if so at what point? And how would you recommend baking from there? I would love to get my freezer stocked for the days I can't prep the dough. Thanks.
[email protected]
With all sourdough, you should bake it first. Once frozen it's very sluggish so it won't rise as well.
Jeanne
Would love a metric version!
JerseysClucksnArrowsND
I have my starter and flour weights calculated out, so I convert cups to grams with those!
Jeanne
Is there any way you can make a video or show what the dough should look like at every step? I mad this and I think I’m doing something wrong. Thanks Kate love your recipes!
[email protected]
Check out Kate's YouTube video of this recipe. It might be helpful for now. https://www.youtube.com/watch?v=aFBsrXEzBdI
JerseysClucksnArrowsND
I'm just here to say, I royally messed up the first 3 ingredients of this recipe. I've been doing sourdough for almost 3 years *smh*. I should not have been baking yesterday, cuz it started off on a bad hoof (my heifer was not in the mood for milking). However, the loaf turned out perfect. had to wait a bit longer for my first rise (refer back to sentence #1) and yet we all loved the end result. I think I finally have my husband on board to no longer buy seed/oat bread. And actually I even read it differently the second time and this morning's loaf turned out great as well LOL So all that to say, You can't mess this loaf up! Try it and you won't regret it. lol I used part homemade kefir and part raw milk for the liquid portion and we LOVE the sourness. So here's to loaf #3 and then I can double the recipe!
[email protected]
Sounds like you have the magic touch!
judith Rice
I did not find your recipe for the starter.Could you please send it to me? Thank you so much.
Beverly
Kate,Thanks for your great recipe. Your friend Ruth Ann encouraged me to try your fabulous recipe. Two weeks in a row I have been successful in making Soft Sourdough Bread. Thanks again from Bev in Biloxi, Ms.
Judith
Thank you for this wonderful recipe! I have been working with sourdough for well over 50 years. My sourdough (Ruth) is from a very old Mother and from my best calculation, is close to 100. I treasure her.
I am giving your a 5 star rating without even making it, as your recipe makes perfect sense.... and no, I do not follow the rules. Ruth & I make bread the way I believe my grandmothers did, by feel & consistency. I will let you know how it goes!
[email protected]
Sounds like you and Ruth have a lovely baking process!
Pia
hi from the Okanagan Kate 🙂
Would these hold up as shaped buns for hamburgers/hotdogs? I see you have yeast recipes for them but i'm trying to stay away from commercial yeast. Thank you in advance! I have my first bread loaf on it's second rise. Can't wait to see how it turns out!
Cheers and ty for the great site!
[email protected]
You could definitely make this into hamburger or hot dog buns. They hold together as well as any non sourdough bun.
Darla
This is the best sourdough sandwich recipe I've tried. I've even baked it when I had to cold proof the final rise in the loaf pans overnight in the fridge and it was a work of art. The texture and flavor using Kate's master recipe is exceptional and the recipe is clear, simple, and easy to follow. This has become a staple recipe for my household. I share with neighbors and baking day in my neighborhood is a very happy day indeed!
[email protected]
What a wonderful endorsement of this delicious recipe!
Barbara
why is mine very heavy and dense with no holes with the overnight (start the preferment a day before.
[email protected]
Kate says "Maybe didn't rise the second time long enough or your starter isn't happy."
Ciarra
Love this recipe!
Can we swap out the AP flour for Bread flour?
[email protected]
Yes you can.
Fredric
Sounds like a great recipe, but it's just a little confusing to follow the recipie with the same day and overnight variation in there.
Melissa Massey Smith
My question is: what goes into the initial sour dough starter? I would love to make this bread.
[email protected]
The initial starter is made of flour and water.
Debbie
Absolutely amazing! I’m new to this and my bread has turned out perfect every time! Thank you for sharing!!
[email protected]
Wow you are a rock star!
Linda Rose Brown
This recipe sounds so delicious, I also watch Ruth Ann and would like to make this loaf but I have just started milling my own flour. Was wondering how much fresh milled flour to use with this recipe if you know. I would use hard white wheat. Thank you...
[email protected]
We would suggest using two different types of hard wheat.It usually works better this way and rises faster too usually.
malaya
Hi Kate! I've been watching your YT videos and loving them, plus your cute kiddos! In instruction number 8, "Bake for 20 minutes, flip around and bake another 20 minutes. Can you pls explain "FLIP AROUND?" English is not my native language. Thank you :))
[email protected]
That would be turning the pan around.
Roxann
I have made your recipe several xs using 1/2 fresh milled (hard white wheat) flour & 1/2 all purpose unbleached flour. Do you have any tips or changes to the recipe for using 100% fresh milled flour in this recipe?
[email protected]
We would suggest using 2 different hard wheats. I works better than way. Usually rises faster too.
Shellie
This recipe is a winner! I have been searching for a go to sd sandwich bread and i found it. First loaf my family devoured it in no time. I wanted to add an egg but forgot until it was on its first rise. I went ahead and added right after with a little more flour and it still came out great! On my second loaf now which did rise a bit more very happy with both. This recipe is definitely a keeper and will be trying the other variations soon. Thank you : )
Enaud
I have been searching for a true sourdough recipe that I can make at least bake in my bread machine as I don’t have an oven that is reliable in my RV….i have found it….i did the overnight method for the dough and when I woke up this morning it was indeed beautiful…I shaped it and let it rise on the fermentation cycle on my KBS and when it was ready I baked it…it’s perfect. Thank you
[email protected]
Wow, amazing and good to know!
Dian Edgar
Thank you for your recipes
Is it possible for you to make your recipes in grams because it can be so hard to follow when we never learn to use cups but we always learn how to use grams in Denmark and other countries
But just to say I love you recipes even though some of the time it goes wrong because the cups
Love from Denmark
[email protected]
sorry but Kate tries to make recipes in either metric or imperial to make it more accessible to many
Annebelle
I really enjoyed this recipe. It turned out great! I used the one day method.
Holly
First time making sourdough and this eclipse for 1 loaf turned out perfect. Thank you for the recipe!
Diane S.
Should I lower the oven temp to 350 if using a glass (pyrex) loaf pan?
[email protected]
I don't ever lower the temperature and I use a pyrex lid on my dutch oven always.
amanda
What did I do wrong? Is it possible to see photos of each step? I have been making sourdough for a little now, and most recipes come out great. This one I assumed would raise more in the oven, but it didnt? It is about half the size I should be? I did the overnight ferment
[email protected]
Was it well risen before you put it in the oven?
Emily Sutton
I am curious if you have used a Pullman loaf pan? I have a 9x12 and was wondering if I could use that. I am new to baking sandwich bread. I wasn’t sure how long to bake and if I would use all the dough in one pan?
[email protected]
Kate hasn't used a pullman loaf pan and neither have I, but it should work. It would be a matter of trial and error as to how long to bake and how much dough would fit into the pan. I would suggest looking at a bread recipe you baked in pullman loaf and use an instant read thermometer if you can'
Diana
Used this recipe for same day bake again today.
Superb again! My go to twice a week.
Patricia Howard
This was my first time to make sour dough bread. I'm very new to bread making . I done the one day and it was absolutely fabulous,delicious. I will never use another recipe. So thankful and greatful for your video. You must be the ? of sour dough. Hope you have a blessed day.
Ginger
Absolute perfection!!! This is the best recipe without a doubt!!!
Naomi Burkholder
Can this SD sandwich bread recipe be made with the potato flake starter?
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Sorry, Kate has never used potato flake starter and neither have I.
Claudia Higginbotham
Would it be possible to not do the pre ferment step first and just add it all together at once and do the overnight rise?I hope my question makes sense. Curious if you’ve tried it before..
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You can make this using active sourdough starter, you just have to judge how much the preferment would equal out to be in a starter. It was Kate's suggestion to me and it worked well.
Brittany
When it says replace 1/4cup of milk with 1 egg, does that mean still add the left over 1/2cup milk? Or can I use 3 eggs to replace 3/4cup milk? Sorry, thank you!
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Yes, substitute the egg in for equal amounts (1/4 cup) of milk. Add in the remainder of the milk. I'm not sure it would be a good plan to do a complete swap of eggs for milk. The texture would be different. Not sure what the bake would turn out like either.
Candace Cross
We love this bread! It turns out beautiful and tastes great! I make a double batch and bake it in a 2 lb pullman pan without the lid. I have found that I can't completely cool it in the pan due to condensation causing a soggy bottom. I highly recommend this recipe!!
April
This is the 4th time me making this bread! Found your YT channel through the Zimmerman's. Today I am breaking in my new Bosch and am trying the yogurt and egg this time. Am still learning the rise process and getting my dough mixed right.
Christy Msal
Hello! I’ve been making this recipe for quite awhile now and my family loves it! Recently I switched from a kitchen aid mixer to a Bosch mixer and I can not get the recipe right anymore ? I’ve added more flour, it still comes out incredibly sticky and if I bake it it comes out very dense. Do you have any tips for me? Why would the recipe change with a different mixer? Thank you for any help that you can share!
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I’m not sure why it would change with the mixer! Just add more flour to get it how you need consistency wise- it shouldn’t stick to the sides of the bowl.
donna s. gould
I have tried it twice now and it is way sticky so I put more flour in and it rises and I put in oven and it falls, still good but not pretty.
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I know that the dough is supposed to be quite sticky, but I find it's a fine line. Adding flour makes the dough heavier, not soft. I struggle with this whereas others make it perfectly every time.
Olivia Penner
For your overnight method, do you leave it in the fridge ?:)
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Not normally, but if you are doing it in the heat of summer I would put in fridge.
Norrine
can you use a pullman pan instead of a bread pan?
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Yes you can.
Theresa Mitchell
Thanks for this recipe which I want to try. However I have my soudough starter in the fridge do I feed it first so it becomes active and then do the measurement for the recipe. Thanks
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Since you are making a preferment, you don't need to wake it up first.
Sherrie Tichinel
If I have already prefermented sourdough, then how much in measurement do I add to thus recipe?
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Kate tells me to judge the amount of preferment by looking at recipe. I wish I had written it down how much I used as it's happened a couple of times for me!
Talitha Dam
My hubby was asking for a softer crusted sourdough than the usual boule. This was soft and delicious. Subbed some flour with fresh milled hard wheat and still turned out great!
Savannah
I always get a fantastic loaf with this recipe! I love that it has overnight or single day instructions and tips!
Dorcas
Yhis recipe has very clear steps and has so many good ways to use it besides just bread!
Blaire
This is a staple in our house because boules can have harder crusts for the kids to chew through. I still find myself using other recipes for buns and cinnamon buns, but maybe I need to experiment more with this one! I’ve been making this bread almost weekly for years.
Mary
I use this recipe every week
Tara Clawson
Love this bread recipe! It turn out perfect every time. It's the only sourdough recipe I use now! Thank you Kate!
Alicia O'Connell
This was one of my first sourdough recipes. It was so easy to follow the instructions, and tasted amazing.
Bonnie
I find my ferment times are a bit shorter but it’s Literally a perfect dough for everything!! We love it!
Rachel
I love this bread recipe! It makes the softest, tastiest sandwich bread.
Wendy
I've used this dough with variations for so many things. When I have eggs I use eggs, when I have extra milk I use that. I've even made it with no milk or eggs. This dough works for cinnamon buns and pizzas, doughnuts and buns.
Katheryn
Love this recipe. The only thing I do differently is I use yogurt whey instead of milk .
Louise
Best sandwich bread ever!
NJ
What type/size of loaf bread pan should be used for this recipe? Cast iron and covered or a regular bread pan?
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Kate bakes these in 9" loaf pan, but I bake mine in a dutch oven.
Jordan
Such an easy and reliable recipe. This is my go to sourdough sandwich loaf recipe. I love the variations Kate provides for the different seasons.
Kathleen M
Thank you, thank you! I’ve finally found the perfectly delicious, and soft sourdough bread recipe!!! I’d just about given up trying sourdough bread recipes…they just all turned out the same - not useable as a sandwich bread. I read through your recipe several times to be sure I understood it and then followed it exactly. I no longer need to search for a great sandwich bread because I finally found it. Thank you!!
Pam
WOW! So easy to make sourdough now, this recipe is absolutely perfect! Thanks Kate
Penny
This is my go to recipe via Ruth Anne Simmerman. Love, love, love your sourdough ! It’s sooooo soft. Thank you for creating it ?????
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I love this recipe of Kate's too!
Dori
Love this recipe so much, and had been using the original one with tweaks for years!! I just have one question, I've been using KA bread flour all this time, but looking for a cheaper option....can you really just use any unbleached all purpose flour? I'm scared to try something different! Thanks!
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Yes you can use any all purpose unbleached flour. Fresher is better though.
countrycouple
Kate, I have been making sourdough bread for over 20 years. But I have to tell you this recipe puts all the others I have tried to shame. I used a mix of fresh ground whole wheat and some Azure whole wheat bread flour.
This is the easiest and tastiest recipe ever. I have made it in one day and also made it fermenting the dough overnight and they were both fantastic.
Thank you for sharing.
I can't wait to get started in making my own cheese (from your recipes) with our fresh Jersey milk. It's never too late to start. We got our cow last year and I was 65 years old. Getting a milk cow has been a long time dream.
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Wow you are truly inspiring! So good to hear how well the bread did with the fresh ground whole wheat! Thank you for sharing.
Kathy
Just curious, I tried this recipe today and the rise in the baking pan didn't do much. I still baked it and its okay, but there's no rise to the bread at all. I did the overnight rise and left it on the counter all night. In the morning it had risen quite well, but once punched down, formed and put in the pan, it didn't rise much after that. What did I do wrong? That was my first ever sourdough bread attempt. I have a woodstove, so my room was warm, so just can't figure out what I did incorrectly. also, I used my stand mixer and after the 10 minute mix, the dough was soft and supple, however, after the overnight rise, the dough was quite sticky and I couldn't get the stickiness out of it. I didn't want to add additional flour. This sourdough thing is trickier than I thought it would be. lol Thanks
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I think you are doing really well, just keep at it. It sounds like it over proofed. Also check the notes for tips as I believe it says that if you are doing the overnight recipe it says not to mix it as much.
Kathy
I made my first sourdough bread using this recipe and it turned out perfect. It was beautiful and tasted great. However, I made another loaf today and not sure what I did wrong, but it didn't rise once it got in the pan. I'm wondering if my house was too hot since I have a wood burner and it was like 88 degrees in here. I followed the same recipe as last time so can't figure out what I might have done wrong. Was disappointed (in myself) but making another loaf tomorrow so hoping it turns out again. Oh and I made your cinnamon rolls and they were to die for. So yummy.
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If your first bulk fermentaton is too warm it can take knock the stuffing out of the dough. I hope your next loaf worked out for you.
Kim Lofquist
Quick question, sorry if its been asked/answered before, Kate have you tried this with fresh milled flour yet?
Tina
I did the overnight recipe. I used 2 3/4 cups four plus about 2T during kneading by hand. I let rise 3 hours in 68 degrees kitchen. It did double but not to the tip of my pan. I baked as directed to 190 degrees. It Came out dense. It appears undercooked and not fluffy store bought height or texture. Not sure what I did wrong.
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It could be an unhappy starter or you added too much flour. This recipe needs to be well hydrated.
Nancy
If you do the overnight rise do you let it sit out on the counter or put it in the refrigerator?
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If it's not too warm in your house you can let it sit on the counter overnight. IF you dough rises to much in this first ferment it can hamper the rise when baking.
Karen Brancheau
I absolutely love this sourdough sandwich bread recipe. It stays soft for days as well. The texture is perfect. My hubby even likes this one. And he's hard to please.
Anita Adams
I’m curious if the warm temp of the butter mixture doesn’t kill the active starter and thereby reduce gut health benefits?
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No it doesn't kill the active starter as you are just warming the mixture.
CarolTM
Hello, is this recipe available in grams vs cups? I tried to convert myself and made my preferment last night and it did not rise. I am not the best at conversions obviously!
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Sorry it's only in imperial measurement...which Kate knows is a pain for some but for many it's what they use.
Bobbie M.
Just made this today, and it is everything you said it would be. Each step was explained well, and everything happened just as you said. It made a beautiful soft loaf of sourdough bread! It tastes wonderful , even the picky hubby said it was good, and the “ you can make this again”. I can ‘t wait to try the overnight rise method , I did the same day bake today. Thank you for sharing and giving perfect instructions.
Sharon
I am looking for a gluten free option because my daughter has Celiac. Do you think this would work with KA Measure for measure gluten free flour and a gluten free starter? I know gf breads are different than regular breads.
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This might be a tricky one to convert and it would be trial and error on your part. I've not attempted it gluten free. Would love to know how it works out for you.
Pam
This is my go to recipe for sandwich bread now & forever, I have it printed out & on kitchen counter! I make 6 loaves at a time, 2 double batches in 1 pound loaves as its just me & hubby now, but I give ALOT of it away to my kids & friends so I bake almost every week! I have 2 double batches in fridge right now before I go to bed & I'll let them warm if not double, then I'll shape. I'm going to try milling my own flour soon and try that. Thanks Kate best bread ever!
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I love this comment!! It's such a great recipe.
Anne
This really is the best bread I’ve ever made! I’ve tried so many different recipes and this one is hands down everyone’s favorite!
Lynne Anderson
I usually make freshly ground whole wheat to make my bread. Have you ever tried making this with whole wheat or even a mix of whole wheat and all purpose?
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Yes, it's good with half and half. I'll make the preferment out of white, then the rest with whole wheat.