Kate's Soft Sourdough Master Recipe (2024)

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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.

Kate's Soft Sourdough Master Recipe (1)

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.

Kate's Soft Sourdough Master Recipe (2)

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 (3)

Kate Schat

This one sourdough bread dough can be made into loaves, french bread, cinnamon buns or buns, all soft and fluffy like you didnt know sourdough could be.

4.84 from 131 votes

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Cook Time 45 minutes mins

rising time 6 hours hrs

Total Time 6 hours hrs 45 minutes mins

Course Bread

Cuisine American

Servings 12 servings

Calories 187 kcal

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
  • 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?!

Variations:

  • Cinnamon Buns
  • Dinner Rolls
  • French Bread

Nutrition

Calories: 187kcalCarbohydrates: 36gProtein: 5gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 4mgSodium: 229mgPotassium: 68mgFiber: 1gSugar: 3gVitamin A: 59IUVitamin C: 1mgCalcium: 26mgIron: 2mg

Tried this recipe?Let us know how it was!

Kate's Soft Sourdough Master Recipe (2024)

FAQs

What is the secret to fluffy sourdough? ›

Keeping the lid on for the first part of baking allows steam to expand between the gluten fibers to rise the bread and create a fluffy loaf. Step 4: Remove the lid and bake for an additional 12-14 minutes or until the crust is crispy and golden brown. Once you take the lid off, the bread likely won't rise anymore.

What is the secret to a good sourdough starter? ›

There is no single best ratio, but I've found a ratio of 1:5:5 fed twice daily at 12-hour intervals to produce a sourdough starter that's strong and healthy. This ratio corresponds to 20% ripe starter carryover, 100% water, and 100% flour (a mix of whole grain rye and white flour) at each feeding.

What is the best ratio of sourdough starter to flour? ›

The most common feeding ratio is 1:1:1 (sourdough starter: flour: water). This is also known as a 100% hydration starter. For example, let's say you have 40 g of sourdough starter in a jar. To feed it, you'll add 40 g of flour + 40 g of water.

What is the secret to sourdough bread? ›

The secret to sourdough is simple: water. The more water you add to your dough will affect how open the crumb (bigger holes and softer texture) will be once it's baked.

What is the best flour for fluffy sourdough bread? ›

Bread flour (or baker's flour) is a high protein, white flour that is milled specifically for baking bread and sourdough. You'll get the best results for your sourdough bread from using bread flour. The most popular bread flour in the US is King Arthur Bread Flour.

What makes sourdough bread softer? ›

Bread right out of the oven produces a lot of heat and steam. When the hot air hits the cold air, the water vapor condenses, or “sweats.” If you cover your bread with a towel or bowl, you can trap that water in your bread, resulting in a softer crust.

Do you have to discard sourdough starter every time you feed it? ›

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Is 70 degrees too cold for sourdough starter? ›

By creating a sourdough starter, you are nurturing a colony of bacteria. Those bacteria have an ideal temperature to thrive in – that's between 20 and 24 Centrigrade, 70 and 75 Farenheit. The closer you can keep your sourdough starter to this temperature, the quicker and easier building it up will be.

What makes sourdough taste better? ›

The sourdough starter is the real secret to getting a good fermentation going. Essentially your sourdough starter is old dough, which has already pre-fermented and contains Lactobacillus culture. Lactobacillus culture has a sour taste and is an active culture that lives off natural yeast spores from the air.

Can I use starter that has fallen? ›

If your starter is well past peak (a few hours) and visibly falling, you can give it a “refresh” feeding to reactivate it.

Can you use too much starter in sourdough bread? ›

If you have too much starter compared to the additional flour and water you're adding, your hungry starter consumes all the nutrients and then it's not as bubbly.

What happens if you add too much flour to sourdough starter? ›

What Happens If You Feed a Sourdough Starter Too Much Flour? If you add more flour than water into your sourdough starter jar, it will be a very stiff starter. This is not always a bad thing, and sometimes extra flour is necessary to rectify a runny starter or make the starter peak at a later time.

Why do you put vinegar in sourdough bread? ›

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

Why do you put honey in sourdough bread? ›

Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.

Why do you put baking soda in sourdough bread? ›

Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

Why is my sourdough not light and fluffy? ›

If your starter is not active, the bread will be dense. Under-kneading: Kneading helps to develop the gluten in the dough, which gives it structure and allows it to trap air bubbles. If the dough is not kneaded enough, it will be weak and dense. Under-proofing: Proofing is the time when the dough is allowed to rise.

How do you make sourdough bread rise higher? ›

Set the sourdough starter on the fridge. This warm location will kick start the fermentation and allow the starter to rise more. You can also add a bowl of warm water nearby to increase humidity. This may sound weird, but on the flip side, fridges are super warm on top!

Why is my sourdough bread not puffing up? ›

One possibility is that your starter is not active enough. If your starter is not active, it will not produce enough gas to leaven the bread. Another possibility is that you are not using enough starter. If you are not using enough starter, the bread will not have enough gluten to rise properly.

What does baking soda do to sourdough? ›

Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.

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