Soft Sourdough Sandwich Bread Recipe
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Bake this beautiful soft white sourdough sandwich bread recipe for your favorite sandwiches.
Soft Sourdough Sandwich bread is an easy sourdough bread recipe to make. This sourdough recipe is formed into soft and fluffy loaves that are perfect for sliced bread. Make this sourdough sandwich bread once a week to always have yummy sandwich bread on hand.
This dough has delicious sweet flavor and a soft and fluffy texture. We have a few tips and tricks in this post for making the best sourdough sandwich bread ever!
Sourdough artisan breads are famous for their crusty crusts and soft holy crumb. Perfect for dipping in soups and making paninis or crostinis. Who doesn’t love that shattery crust with a steak or plate of lasagna?
However, When you want a soft squishable sandwich with Mayo or a piece of buttery toast? Eat THIS sourdough sandwich bread.
More Sourdough Bread Recipes:
See our complete sourdough bread recipe tutorial and step by step guide for Beginners in our Artisan Sourdough Bread Recipe. Find all of our sourdough Bread Recipes here.
How long does Homemade Sourdough Bread Last?
This bread will last about a week when stored in a proper airtight container. Homemade sandwich bread will mold quicker than store-bought bread. This is because homemade bread does not contain the preservatives that you will find in store-bought bread. Keep that in mind when making homemade sourdough bread. Store it properly to avoid a moldy and stale loaf of bread. This recipe makes two 1000 gram loaves of soft sandwich bread.
Is Sourdough Bread good for Sandwiches?
Regular Sourdough bread is great for sandwiches. Many restaurants use sourdough bread to make grilled cheese sandwiches, turkey, toasted sandwiches etc. A regular loaf of sourdough bread has a different shape than sandwich bread. It usually produces long and narrow pieces of bread. A sourdough sandwich bread will be shaped into a traditional bread loaf shape. This makes it easier to toast the sourdough bread in a toaster.
Soft sourdough sandwich bread is great for peanut butter and jelly sandwiches, turkey, or traditionally shaped sandwiches. The great thing about this bread is it is really easy to work with and store.
Why is my Sourdough Sandwich Bread not Rising?
Sourdough Sandwich Bread not rising is usually due to a weak or inactive starter. Always ensure that your starter can pass the float test before using it to bake. It can be tempting to make the bread early before the starter is ready. Always wait until your starter can float in a cup of water before baking. There is no way to save a loaf of bread that turns out flat. It is worth it to properly prepare the starter for the best loaf of bread.
Do I need to score Sourdough Sandwich Bread?
There is no need to score a loaf of sourdough sandwich bread. This bread will rise and ferment without scoring it on top. If you wish to score the sourdough sandwich bread, you can do a gentle slice down the center of the loaf prior to baking. However, there is no need to score this type of sourdough bread. It will bake and rise just fine without going through the scoring process.
Watch our video tutorial to see all the techniques I use to make this bread recipe.
Sasha’s Soft Sourdough Sandwich Bread Recipe:
Sasha, our master baker contributor, created this sourdough recipe for her hubby. He wanted a soft white squishable bread with a soft crust. We all agree this bread makes great sandwiches.
Sasha’s family is incredibly lucky. And so are we. She is sharing her soft sandwich bread recipe with us so we all can benefit from her expertise.
Sasha also shared her Sourdough Milk and Honey Sandwich bread with us in case you missed it. Thank you Sasha!
Tips on making the Sourdough Sandwich Loaf:
This is a white bread recipe. However, you can mix whole wheat flour up to 50-50 with your white bread flour and still get good results.
- Begin with an active fed sourdough starter for best results. You do NOT need active dry yeast for this recipe.
- WATCH our video tutorial for ALL the techniques used in this bread dough making process. If you don’t know a term or technique the video will teach you.
- Good Flour is critical to the outcome of any homemade bread recipe. Use a fresh high protein bread flour (at least 5% protein).
How to Make a Soft Sourdough Sandwich Bread Loaf:
Here is a quick visual walkthrough of this recipe. The complete recipe is in our Printable Recipe Card. But here are the main points.
Sometimes a picture really helps. AND don’t miss our video tutorial (playing in the sidebar) if you need further examples of the techniques.
Cinnamon Swirl Bread Variation and Soft Cinnamon Sourdough Rolls:
Look at the bread baking in the oven (pictured above). The one closest to the front sideways is This soft sourdough bread made as Cinnamon Raisin Bread.
You will find This Complete recipe post for Sourdough Cinnamon Raisin bread has LOTS of tips. A complete walkthrough and guide for incorporating the plumped raisins, layering the cinnamon filling and forming the loaves.
Soft sourdough made as cinnamon raisin swirl bread is pretty darn amazing breakfast food. Give it a try.
Also make these Soft Sourdough Cinnamon Rolls from this bread dough recipe. They are absolutely scrumptious!
How to Shape A loaf of Bread:
You can bake this recipe in boules. However it is much easier to eat as sandwiches and toast when baked in pans.
Here’s how to shape the dough for baking in bread pans. I use two 9 x 5 inch bread loaf pans for this recipe.
Prepare the dough for Shaping:
- Remove Dough From Fridge and allow to come to room temperature. This will take about 2 hours.
- Divide and shape the dough into two 1000 gram balls of dough.
- Bench Rest the balls loosely covered about 60 minutes until very elastic.
Shaping:
- Choose one dough ball. Set the other aside to be next.
- Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)
- Shape the degassed dough into a rectangle and spritz with water.
- Bring the long edges into the center and form a closed seam.
- Fold the two front corners to the middle seam as shown below.
- Roll the dough tightly. tucking it as you roll to avoid air pockets.
- Pinch the ends of the loaf and flatten the seam.
- Place the dough loaf into your OILED loaf pan.
- REPEAT with second dough ball. Continue with the recipe.
For more tips on shaping your bread read our sourdough shaping guide.
The final rise is done in the plastic bags as shown. Allow the dough to rise to the pan top or slightly above.
Now when the oven is thoroughly preheated, remove one loaf from the fridge, score it deeply and bake as directed with a water bath.
Your Printable Recipe Card:
Read the complete recipe and instructions below. If you print this recipe the pictures will not print. This is to save you ink and paper.
NEW! We now have a complete video recipe demonstration of this bread in the sidebar and the bottom of the printable recipe card.
Soft Sourdough Sandwich Bread Recipe
Soft Sourdough Sandwich bread is the perfect soft squishy bread for toast and peanut butter sandwiches. You can also grill this bread for amazing grilled cheese sandwiches. The flavor is outstanding.
Ingredients
- 300 grams starter-freshly fed and active
- 650 grams warm water
- 50 grams honey
- 40 grams avocado oil
- 1000 grams White bread flour (high protein)
- 20 grams Salt
Instructions
MIXING:
- Begin with a very active recently fed starter. It should pass the float test.
- Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
- Pour in the water to weight of 650 g. Press tare.
- Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
- Add the oil. Press tare
- Add the honey. Press tare.
- Whisk together the starter, oil, honey and water until they are mixed.
- Add the 1000 grams of flour.
- Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.
AUTOLYSE: Technically our process is a fermentalyse, since we add the starter in with the flour and water initially.
- Rest dough 1 hour.
- Sprinkle salt across dough.
- spritz with water bottle and work in the salt with wet hands.
- Rest 30 mins
STRETCH AND FOLDS:
- Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.
LONG COLD RISE:
- Refrigerate overnight or up to 24 hours.
BENCH REST DOUGH:
- Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
- Divide the dough into two 1000 grams dough balls by weight.
- Bench rest 30 to 45 minutes until dough is elastic.
SHAPE AND FINAL RISE:
- Choose one dough ball. Set the other aside to be next.
- Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)
- Shape the degassed dough into a rectangle and spritz with water.
- Bring the long edges into the center and form a closed seam.
- Fold the two front corners to the middle seam as shown below.
- Roll the dough tightly. tucking it as you roll to avoid air pockets.
- Pinch the ends of the loaf and flatten the seam.
- Place the dough loaf into your OILED loaf pan.
REPEAT for second loaf.
- Let sit on counter 2 to 4 hours until the dough reaches to the top of the bread pans. For best oven spring chill two hours in the fridge covered.
BAKING PREP AND INSTRUCTIONS:
- Preheat oven and water bath(any pan half full of water. Set it on the shelf UNDER THE BREAD) to 400° F.
- Remove the loaves from the fridge and score them deeply. (I do three slashes diagonally accross the top).
- OPTIONAL: For a shiny loaf of baked bread, brush the dough with a beaten egg.
- Set the loaf pans in the middle of oven.
- Bake the loaves 15 minutes.
- Reduce the oven temp to 375 degrees F.
- Bake an additional 25 to 30 minutes.
- Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
- Remove from oven and cool on racks to room temperature before cutting the bread.
Notes
- Measure the ingredients CAREFULLY for best results.
- THE SALT: I use Himalayan salt. All salt works. However, they have different volumes by weight. So you need to be careful. Weighing helps get it right.
- THE OIL: Avocado oil is recommended for best health. Use any neutral flavor oil you prefer.
- THE FLOUR: Use any high protein (On the label 12 % protein or 5 grams protein) organic white bread flour. You can make this loaf with 50/50 white and WHITE whole wheat.
- The loaf will stay soft and have a great nutty flavor. Using 100 percent whole wheat or Hard red whole wheat will give you a different result. The recipe may need some adjusting. I suggest you stick with 100 percent white or 50/50.
- 2 2/3 Cups -300 grams starter-freshly fed and active
- 2 3/4 Cups 650 grams warm water
- 2 3/8 Tablespoons -50 grams honey
- 3 Tablespoons- 40 grams avocado oil
- 8 Cups- 1000 grams White bread flour (high protein)
- 1 Tablespoon-20 grams Salt
Conversion CUPS to GRAMS:
I do NOT recommend volume measurements for best results with sourdough baking. There are differences in the starter and flours that make weighing by Scale a MUCH more reliable method. But if your not using a scale here are the approximate volume measurements of the ingredients.
Final NOTE:
The video in this post is for those unfamiliar with the techniques I use. It is actually demonstrating our Beginner Sourdough Artisan Bread Recipe. This soft sourdough sandwich bread process uses many of the same techniques.
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USA Pan Bakeware Aluminized Steel Loaf Pan 1140LF 8.5 x 4.5 x 3 Inch, Small, Silver
Nutrition Information
Yield
24Serving Size
1 sliceAmount Per Serving Calories 171Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 325mgCarbohydrates 32gFiber 1gSugar 2gProtein 5g
Sourdough Troubleshooting:
If your bread doesn’t turn out the way you expect, start with our comprehensive Sourdough Troubleshooting Guide
Or jump to the specific issue you’re seeing: Find all of our Sourdough Baking guides here.
- Bread turns out dense – Why Is My Sourdough Bread Dense?
- Dough spreads instead of rising – How to Shape Sourdough Bread
- Score won’t open – How to Score Sourdough Bread
- Crust is soft or pale – How Steam Baking Sourdough Affects Oven Spring and Crust
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Contact Sasha over on Etsy if you want to buy sourdough starter. She has a well established starter just for you. She sells all over the US.
Where can I find the video? I don’t see it anywhere on the page? Is there a YouTube link?
Thanks!
Yes, Here you go!https://youtu.be/o-yurC7m09k?si=QhY05YHC5SAJ2GAR
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This recipe was exactly what I have been looking for. I halved the recipe as there are only two of us, but it was perfect! The dough is so easy to work with, and I will be making this very often. Thank you!
Yay! Love to hear that, it’s one of our favorite sourdough recipes
Hi! I’m so bummed with how my loaf turned out(I halved the recipe). Everything was great until baking time. The top is very done, but the bottom is doughy and seems uncooked, despite the internal temp reaching over 200 degrees. Any idea what went wrong?
Hi Stephanie, hmmm. There are some things we can look at.
1) Did you measure precisely? Its best to keep the proportions exactly in line to keep the hydration right
2) Its possible you got a bit liberal with the final spraying of the loaf and water ran down the dough end or sides and soaked the bottom of the loaf.
3) If the top burned I’d look to you oven or the rack placement. For some ovens they bake inconsistently so a piece of foil over the top may be necessary to shield the loaf after the loaf sets, say after 20 minutes.
And be sure to remove the loaf from the baking pan and allow it to cool completely so the crumb can completely set before cutting into it. I hope something here helps. Id say try the recipe again, full loaf this time, exactly following the instructions. Once your at the bake, set a timer for 15 minutes and when the loaf is almost browned add the foil shield. And possibly eliminate the final spray on the dough. Please let us know how it goes!
I love this recipe and how easy it is to get a perfect loaf each time. I have also made the cinnamon rolls, and they are great. My question is have you ever used this recipe with a chocolate starter? I made my chocolate starter and started this recipe this morning using 80% bread flour and 20% cocoa powder to make the full amount and preceeded with the recipe. My dough during autolyse and after adding the salt is very dry. I am using wet hands during stretch and fold which seems to be helping a tiny bit. Do you have any suggestions?
Again, thank you for a great recipe
Hi Jennifer, Cocoa powder is going to change the whole composition of the recipe so you will need to wet the dough quite a bit. Watch the dough as it develops through the stretch and folds. Use wet hands every time you handle it and see if you can overcome the extra dryness that way. You can use very wet hands to transfer some added wetness to the dough. If the dough is continuing to absorb moisture and won’t relax, its going to be a denser loaf, most probably. Do leave it in the long cold rise as long as possible until the dough builds the air holes and lightness you want, if it will. Im very curious how this turns out for you. I’d love a note back on how it turns out and what you did. Thanks so much for the great question!
You mention there is a video showing the stretch and fold technique. I can’t seem to find it.
Hi Rose, Here is the link to our video on YouTube.It is in the post and at the bottom of the recipe card as well. However, if you’re using an ad blocker you may not be able to see it. Hope this helps! Happy baking!
Hi, Can I put the salt in with the rest of the ingredients and let the dough rest for an hour before proceeding onto the stretch & fold?
Hi Rose, It is not the best for the dough at this stage but it’s not going to be a big deal if you do that. Try it both ways and see if you notice a difference. I have added salt at all stages of this recipe at one time or another and the bread will bake just fine. Adding the salt after allowing an autolyse is just a better way to encourage good dough development. I hope this helps. Happy Baking!
Instead of a cold rise in the fridge for 12-36 hours, I’d like to let it rise more quickly on the counter. Any problem with doing this? How long would I let it rise at room temp for? What am I looking for to know when it’s ready for shaping?
Hi Sassy, Thanks for the question. You can quick rise this dough by allowing it to sit on the counter at the bulk rise stage until it doubles in size. It will take 4 to six hours probably. Then bench rest it and form the dough into loaf pans and let it sit until the dough doubles again, much like yeasted bread, but it will take longer. You can bake it from the room temperature rise as well into a preheated oven.
HOWEVER, you will lose the benefits of the long slow rise process. The long slow rise is what give this dough its very soft texture, digestibility and great flavor.
If you want to fast rise this dough and avoid the long slow rise, Id suggest you add 1 teaspoon of yeast to the starter and water at step 1. You will get a much faster dough with good rise. Again, you will lose some of the value of the long slow rise, but it will work more like a normal yeasted bread. Hope this helps
I love this recipe, i make itvery often for my family and to give as a gift fr
Or friends or family and everybody loves it!
Thanks for sharing! 🤗
Hi Patty, That’s so great to hear. We are so glad you’re part of the Homemade Food Junkie family. Have a wonderful day!<3
Diane, I absolutely love your recipes and have made this one and the cinnamon raisin version many times with great success! My question though is, can I use a cast iron pan for this recipe since it has a cold chill period and then directly into the oven? Wondering if that would somehow be detrimental to the cast iron pan since I’m not super familiar with what is and isn’t acceptable for cast iron. I have previously just used nonstick pans, but I’d like to start using cast iron for health reasons.
Hi Traci, We are delighted you’re enjoying our recipes. Thank you so much for letting us know that. Your feedback means a LOT to us. 🙂
To answer your question: Putting food in a cast iron baking pan and then putting a cast iron pan in the fridge will likely cause condensation, the food can also react with the iron if its acidic and you may see discoloration in the food and rust in the pan. A Parchment paper liner can help here.
Enameling on cast iron protects the food and the pan from reacting to each other in the fridge where cold and condensation may degrade the raw cast iron seasoning and even begin rusting your pan. THAT SAID: Putting a cold enameled cast iron pan into a preheated HOT oven is dangerous for the enamel coating. Some bakers have had their pans enameling crack from the extreme temperature change. so we dont recommend this method.
For a high heat sourdough bake where the temps start at 450 to 500 degrees f. (we have several of the recipes on the blog) it is best to preheat the oven with the empty room temperature cast iron pan in the oven and slowly bring the pan to baking temperature. This is the safest method for your pan to avoid cracking the enamel.For this particular recipe, where the temps are lower, I think it’s safe to follow the instructions below.
Solution: Skip the final rise in the fridge. This will inhibit the oven spring somewhat but you’ll still have a great bake. Just allow the dough to develop in the pan on the counter and bake it once the dough rises. This will protect your cast iron best. Give this method a try and see if you’re happy with the bake. Best of luck and Merry Christmas!
Trying sourdough for the first time, my first mini loafs were great, so I’m encouraged to try your sandwich loaf recipe. Following directions precisely, but only half recipe for one loaf.
It’s mixed, autolysed, stretched & sat in fridge about 20 hours.
Removed from fridge 2+ hours for bench rest, degassed on countertop, folded / shaped / rolled, placed in loaf pan.
NOW for your next steps
I’m confused… The next step says to let sit on counter two to four hours, but then in bold print it says for best oven spring chill 2 hours in the fridge covered.
Is it either sit on the counter or chill for 2 hours, or both? I have chilled it for 2 plus hours, now my confusion is, do I put it straight into the oven or let it sit on the counter for a couple of hours before baking?
As a side note my starter has been showing a great rise through all the steps except the to our rest covered in the fridge.
Bake it cold or rest on counter before baking?
Hi Bruce, Im sorry for the confusion. There are a lot of steps. So far you have it down perfect! The final chill in the fridge is optional if you’re in a hurry at this point. Thats why I put it in bold. However, I Always do a final chill in the fridge for a couple of hours to prep the dough for baking. It gives you the best oven spring. While the dough is in the final rise preheat the oven. Onee the dough is thoroughly chilled put it Straight into the oven, cold from the fridge, with the water bath and bake as directed. Hope this helps!
@Diane, thanks for the quick reply. I did that – degassed, folded, rolled & tucked, into a 5″x9″ oiled loaf pan. Refrigerated two+ hours, pre- heated oven to 400 with water bath, then baked, reducing to 375 after 15 min. At 20 minutes I inserted my ThermoPro probe which read 117; continued baking at 375 until probe read 200 (which took 15+ more minutes).
Let it cool, sliced it, ate it.
Sliced some more, toasted, ate it. Sliced some more… You get the picture??? I ate half the loaf. I think what I have to do next is make some more.
This is quite possibly, probably, THE BEST BREAD I’ve EVER EATEN!!! AMAZING!
Thanks so much for making my sourdough foray a raging success.
Virtual hugs sent your way.
Oh you made my day! Hugs back at you. Enjoy! BTW, We have many other sourdough recipes that use this method. Happy Baking!
@Bruce, I have the same question! Can you clarify? Let rise on coúnter or in fridge? Both? Thanks!
Hi Coco, The final chill in the fridge is optional if you’re in a hurry at this point. Thats why I put it in bold. However, I Always do a final chill in the fridge for a couple of hours to prep the dough for baking. It gives you the best oven spring. While the dough is in the final rise preheat the oven. Onee the dough is thoroughly chilled put it Straight into the oven, cold from the fridge, with the water bath and bake as directed. Hope this helps!
Hi, I’m making your loaf as I write this. So, after I put in loaf ans I opted to put back in the fridge for 2hrs, sadly they didn’t rise in there, do I put the loaves of the bench for 2- 4 hrs before I bake?
Hi Sara,The final rise in the fridge is not going to help the dough grow much. It is a chilling of the dough that helps with ‘oven spring’. This means when you bake the dough cold in a preheated oven the loaf will gain better rise. But if your starter is very young (less than a month old) or not well fed, the dough may not have the power it needs to rise well. The bread will still be delicious. Just not as soft and fluffy.
Rising the dough on the counter will not help much at this stage. Sourdough baking is very different from yeast baking. The dough develops best when it’s given the opportunity to grow slowly at low temps. This helps both the texture and flavor improve. I hope this helps! Please let me know if you have further questions. We are happy to help!
I never comment on recipes, but had to for this one. I have been making sourdough bread for many months and have tried many recipes. This one made the most perfect loaves of bread! I used it to make a regular sourdough- perfect! I mean, wow. Thanks so much for sharing!
Hi Shyla, You are so welcome! We are very grateful to Sasha for this excellent recipe. Happy Baking!
Why is your recipe card not the same as your video? You talk about adding salt and just pinching it in, in the video but on the recipe card it says to spray your dough with water and wet your hands and mix in. Can you please have all of your videos and recipe cards corresponding so it’s less confusing, please? You make it slightly confusing for beginners like me. Thank you.
Hi Jeremy, im sorry this confused you. The tip about wetting the hands in the recipe card is just that. A helping step for bakers that don’t have experience with sticky doughs. Wetting your hands a bit is really helpful to keep the dough from sticking to your skin when you work it. We didn’t feel it was necessary in the video since its spelled out in the recipe. Thank you for letting us know you felt it was confusing rather than helpful.
This is the 4th sourdough sandwich bread recipe I have tried. This is the one! Its everything I wanted in a sandwich bread. Only change is I used a 5×10 inch loaf pan which made a lovely sized loaf. Great recipe. My search is over.
I have made this recipe hundreds of times and love it so much. However, I’m still pretty sourdough illiterate. Anyone ever tried with einkorn flour or know if it would work?
Thanks!
Hi Emily, Thanks for the question! I bought Einkhorn berries to try in this recipe and then I moved and they are in storage so I can’t speak to this. I hope another baker has tried it. I’ll let you know if I get baking this winter. Since we are in transition to a new home it may not happen. Sure miss baking this bread. Happy Baking!
Made this bread tonight and it was my first successful sourdough recipe! Have to admit that we cut into one of the loaves right away because I was so anxious and it smelt so good — tastes amazing! My question is, how is the best way to store these loaves and how long will the loaves last before going bad?
Hi Kirsten, Yay! We are so happy you had a successful bake with our recipe. Now you need to go snoop around in this blog for more recipes and information on yummy sourdough. It’s a world unto itself and well worth the trip we think.
One of the best things about sourdough baking is the baked goods tend to last well at room temperature for up to a week (depending on your climate and conditions), hold well in the fridge a week or more and freeze fantastically for at least two months. If your sourdough bread gets a bit stale after a while it will make great toast and croutons.
Here are my tips for storing sourdough bread:
-Leave your freshly baked bread on the counter uncovered until it is COMPLETELY cooled. This will ensure the crumb is well set and holds well.
-once the bread is cut you can put it in a plastic bag or well sized paper bag (not too much air to the bread please) and leave it on the counter for several days, rewrapping after each use.
Or if you go through your loaves really quick (24 hours) no bag is necessary. Just set the cut side down on your bread board.
You can also put your freshly baked cooled loaves into a bread box.
-After the bread is cooled you can put it in a plastic bag for storing in the fridge if you wish.
-To freeze it, I double bag my sourdough loaves. It’s easiest to wrap the bread in plastic wrap to get all air away from the loaf. Now set it in a plastic grocery sack or large ziplock bag and close it tightly over the wrapped loaf and freeze for up to two months. (you can also vacuum seal the bread if you prefer)
I hope this helps! Enjoy your bread and happy baking!
Hi! I’m brand new to sourdough but have been baking yeast breads since I was about 7 or 8, my dough is currently resting and I can’t wait to see how it turns out. My question is about the starter: when you say ‘freshly fed’ do you mean fed and then allowed to double but not fall? Or literally to feed it and then immediately use it?
Thanks!
Hi Lindsey, Welcome to Homemade Food Junkie and the wonderful world of sourdough! To answer your question: Your starter is most powerful when it doubles and has not yet fallen. This generally happens about 8 to 12 hours after feeding a starter. If you have more questions on making or maintaining your starter please read this post: Properly Feeding Sourdough Starter. for more tips and information. We have many recipes, and posts on how to bake with our long cold rise method. Happy Baking and Enjoy!
My scale messed up and I added about 400 grams extra flour (based on the weight of the balls). The bread still came out great so I’m guessing it was also wrong on the water.
Hi Dana, This is a forgiving recipe. so happy it turned out well for you! Happy Baking!
hi there. I’ve been making this recipe for over a year and I love it but my dough is so sticky i can hardly work with it. What am I doing wrong? Also, is window pane test supposed to be done right after last stretch and fold?
Hi Samantha, I understand. This is a sticky dough. but your flour and local humidity can also affect how sticky it gets. I slightly wet my hands and tools to allow the dough to fall off. It works pretty well for me. If you don’t want to do that try adding a bit of flour as you handle it. This will make a slightly dryer dough but easier to handle.
I LOVE THIS RECIPE. Mine cold proofed for close to 64 hours and still turned out perfect. Great sourdough flavor but mild enough that my kids absolutely LOVE it. I can’t thank you enough for the recipe and the video. This was my first loaf and I fear I won’t be able to replicate it because it turned out perfect!
Hi Sarah! We are so delighted the recipe worked out so well for you! Fingers crossed all of your other loaves will turn out beautifully!