Easy Sourdough Sandwich Bread Recipe || No Added Yeast || No Stretching Or Folding || Long Fermented
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- Опубликовано: 12 янв 2025
- This easy sourdough sandwich bread recipe has a fluffy texture, a soft crust and makes the perfect sandwiches! It’s easy to make, and is great to have on hand for avocado toast, french toast and of course sandwiches. Sourdough sandwich bread stays soft for several days after being baked, and includes all the probiotic health benefits from the long fermentation process of the sourdough. This bread is made without commercial yeast, and depends on the wild yeast from active sourdough starter to raise the bread. This recipe is very flexible and you can adjust the amount of sugar or honey in it, and substitute eggs, melted beef tallow or oil for the butter depending on what you have readily available. The recipe makes 4 loaves of bread, but if you don’t need that many loaves, you can also shape it into hamburger buns or cinnamon rolls. You can also freeze it the same day you bake it and it will taste nice and fresh. Once you try this sandwich recipe, it will be your go-to sourdough sandwich bread.
I like to make this recipe because it is so simple. There is no stretching and folding or difficult steps to follow. I just put it into my Bosch mixer, mix it up, and then let it rise a couple times and bake. The entire process takes about 24 hours from start to finish, but it takes less than 10 minutes of active time, as most of the time it is just fermenting or raising. The timing of this is also flexible and can be adjusted to almost any schedule.
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I've made this twice now and it is THE BEST sandwich bread ever! The first one was a single loaf batch and today a two loaf bath. I've made a bunch of different recipes and this one beats them all! Thank you so much!!!
ETA I made mine by hand since I don't have a good mixer. I do like to knead bread by hand anyway.
@@trishapomeroy9251 i’m so glad! And yes, if you like to knead bread by hand, it’s a great way to make sure the dough is exactly how you want it. Great job!
I made your bread today. Oh my gosh it is everything you say it is. My husband is not fond of sourdough, boy did this change his mind. It will take some time to get used to working out the best time to start it. I cut the recipe back to two loaves. Thank you for the recipe and the tutorial.
@@catherinekuhl3799 you are so welcome, this makes me so happy! And remember that you can always add a little bit more sweetener if your husband likes a sweeter bread. You will figure out the best timing for you after a few batches and you can always make a larger batch and put some in the freezer if you have the space. Let me know if you have any other questions as you go along, have a great weekend.
Since finding you and your wonderful channel, I have made this bread a countless times and it is my all time favorite! My 3 year old loves it!!! If you are looking for a sourdough sandwich bread loaf recipe, this is the one! Thank you so much for your amazing content! 💗
@@alminahodzic312 this makes me happy! So glad you like it as much as I do!
I have tried various recipes for years for a sd sandwich bread….i am determined to find the perfect recipe so now i gotta try this one! Thank you for sharing and here’s hoping this one meets our mark :)
@ it’s met the mark for many many people, so I think it will meet the mark for you as well. If you have any questions or any trouble as you go, let me know and I’ll help you figure it all out.
@@amypennington4000 it’s definitely a favorite in our household! I’ve played around with using a mixture of AP and spelt and even einkorn. I’ve scaled down the measurements, and even kept it at 4 loaves, added an egg/didn’t-you name it, it’s a success every time for me. When Laree mentioned keeping that sourdough starter thick-that became a game changer for me! Her tips are wonderful. Happy baking!
@ oh dear. I may have to go add more flour to my starter. Mine tends to be on the thinner side. I really want this to work for me!
I'm making this for the 3rd time. My family loves it. My pregnant daughter loves the bagels too.🎉❤. My Leven is getting ready for tomorrow. Much blessings to all. T. Y. For your channel. 🎉
@@shellygarza9364 awe you’re welcome! Glad you’re enjoying it and thanks for following along.
I made it yesterday....4 loaves and even with a few backward procedures mishaps (I used milk instead of water, in the beginning, leavened, and adjusted for it in the final bread making, so in total, I used 3 cups of lactase milk and 2 cups of water) they all came out perfect. Thank you so much for this recipe especially the 411 on the starter and the video tutorials. I have struggled in east Texas to make a sourdough starter due to our fluctuating temps here but during this summer, the AC is controlling the temp in the house at 78, which is perfect for the starter's life.
@@samanthaB7712 I’m so glad it worked for you, you can use milk for all of the liquid and it will still turn out fine
After so many failures, you have shown me the way to success. The key for me was the way you fed the starter and let it sit the night before. I've never had my dough feel so nice, soft and fluffy. And the final loaves are gorgeous. I also really appreciate you providing so much detail with regard to timing. I have always found this a bit intimidating, but you made it easy. Thank you!
@@janetruscott5728 you’re so welcome! I’m so happy you were successful! Happy baking😀
I have my sourdough in a bowl raising for the 1 loaf, but we had rain and I had to add extra flour to my sourdough, I am ready to make in a loaf man now and pray it turns out as nice as yours. Thank you so much. I guess I am not to old at 81 to learn something new.
@@donnarichey144 good for you! You’re never too old, I can’t wait to see how it turns out
@@WagonWheelHomestead21 It turned out great nice and moist. Thank you so much for your recipe for sour dough. I forgot to use buttermilk in it though. I did put in a tablespoon or too of potato flakes. It wasn't as smooth on top as yours though.
@@donnarichey144 That's wonderful! Great job and it doesn't always come out perfect the first time. Next time will be even better! I'm so proud of you!
@@WagonWheelHomestead21 Thank you so much.
This is the best bread ever! I was getting ready to throw in the towel on bread bc mine kept turning out too dense for me but this bread is light and fluffy with a sourdough cheesy taste. I just love it. Thank you!!
@@asoulalignedhowgodhealshis6682 you’re welcome! I’m so glad you didn’t give up!
@@WagonWheelHomestead21 Me too! I smothered a slice with homemade apple butter and it was perfect!
@@asoulalignedhowgodhealshis6682 yum!!
That butter looks so good too! The yellow...
@@anneg8319 thank you! There’s nothing like fresh butter!
Just buttered up a piece of this bread. It was awesome! I have tried probably 5-6 different recipes and they were total fails. I modified the recipe to make one loaf.💜💜💜
@@pbar8439 yeah!! I’m so glad!
Love this bread and can't even tell you how I'm thankful for this for this lovely recipe.
@@faymiller5392 I’m so glad!
Wow... you have given me the confidence to actually dive into my first attempt at using sourdough starter and baking my first ever loaf. You are an excellent teacher and I appreciate the simple, yet thorough instructions! P.S. Jealous of your literal farm to table butter! Mmm
@@mylifecoach163 awe I’m glad you’re taking the dive!! You’re gonna love it so much. Thanks for your comment, and yes the butter is the best😃
This is my first time watching, I want to make this bread!! Thank you so much !!!
@@lillyhassel5439 you’re welcome, glad you’re following along. Let me know if you have any questions.😀
Your bread looks delicious. 🤤😋✨✨🌻🌻
@@LindyLoo40 thank you
This recipe and method is the very best that I have tried! Thank you so much for sharing 🥰 Like you said, the dough is wonderful to work with 👍
@@pamirwin6470 you’re welcome! Yes, it’s very satisfying to work with. Thanks for following along!
Looks delicious. Now I want to break that recipe down for just 1-2 loaves 😊❤❤❤👍🏼
I make two loaves of this bread every Saturday, it's fantastic! I slice both loaves once they've cooled down completely, I freeze them in pairs, in foil and then into a freezer bag, and whenever I want some I pop them in the toaster. Every time I eat some I tell my husband this is the best bread ever. If anyone is trying to find a good sandwich bread recipe this is the one to try, so easy to make and it's absolutely delicious. Thank you for sharing your recipe. (I can't wait for Thanksgiving and some sourdough stuffing!)
@@gypsyrocker yes! I agree that it’s the best bread ever. Thanks for your kind words and I’m so glad you’re enjoying it. I’m starting to think about Thanksgiving as well and plan to share my sourdough stuffing recipe, so be on the lookout for that. Hope you have a great day!
So, do you just cut the recipe in half?
@@tommyroberts867 yes you sure can
@@tommyroberts867 Yes, I cut it in half, it's just me eating it, my husband loves it but doesn't eat much of it. The dough is so easy to work with, and it turns out great every time.
I made it. Amazing! Thank you
@@shawnflynn7235 you’re welcome
I made this bread today. I'm deleting all other recipes in my saved bread video downloads. This is excellent! Thank you for doing this video!! 🙏🏼
Please do a bagels video!! 🙏🏼🙏🏼
@@margaretcape1397 I’m so glad! Bagels is on the list😀
❤ yay!!!!!🎉@@WagonWheelHomestead21
I would like the breakdown recipe for just one loaf! Thanks 😊 looks delicious 😋
Sourdough Sandwich Bread
Pre-ferment
3/4c Active Starter
1/2c milk
3/4c flour
Combine and ferment overnight.
In the Morning
1-2T oil
1 T. sugar
1t salt
3/4c milk
2 ¼ to 2 ¾ c bread flour
Combine and knead for 10-12 minutes.
First Rise - Until doubled. 2-3 hours.
Second Rise - Punch down and shape into loaf and put into greased loaf pan (10x5”).
2-3 hours until doubled.
Slash top of loaf and bake at 375 degrees F for 30 minutes. (Internal temp 190degrees)
@@WagonWheelHomestead21 THANK YOU SO MUCH ☺️
@@joanshealy1662 you’re welcome!
@@WagonWheelHomestead21this is a great video/recipe. Thank you for the single loaf ingredients.
I enjoyed watching you make this bread. It's just my husband and me, so this recipe would be way too much. My standmixer wouldn't be able to handle this heavy load. Do you mind giving me a recipe for 1 loaf and 2 loafs of this amazing soft sandwich bread
Sure no problem, here is the recipe for one loaf and you can double it for two. Let me know if you have any questions..
Recipe for one loaf of Sandwich bread
Ingredients
* 1/2 c. active sourdough starter
* 1/2 c. water, milk or buttermilk
* 3/4 c. flour
* 1 Tbl. fat - butter, oil, melted coconut oil or beef tallow (warm is best if your house is cool)
* 2 Tbl. sweetener - honey or sugar
* 1 tsp. Salt
* 3/4 c. milk or buttermilk (any kind of milk - warm is best if your house is cool)
* 2 1/4 to 2 3/4 c. all purpose or bread flour
Mix up first three ingredients in a bowl. Allowed to sit and ferment for eight hours or overnight.
Add the rest of the ingredients and knead for 5 to 10 minutes.
Allow dough to rise. Punch dough down and shape into a loaf, place in bread pan and allow to rise a second time. Bake in a 375° oven for 30 minutes.
I would definitely need to cut this recipe in half with my little stand mixer lol
I made this bread and I will never buy bread from the store again
Thank you so much for sharing your wisdom
@@CynthiaMishoe you’re so welcome!
That’s some beautiful bread!
@@newdayfarm9463 thank you! It is so fun to make and even more fun to eat!
When I make bread I make 5-6 loaves. Sourdough or yeast. As soon as it is completely cool I double bag it in plastic bags and put it into the chest freezer. This will last the 2 of us 3-4 weeks or longer. When I thaw it out it is like fresh baked. So for those who only need bread for 1 to 3 people this works well so you aren't baking every week or buying factory bread.
I use the Bread for Life starter from Azure. You always keep it cold so there is no "night before" prep. It takes about 6 hours for the first rise but only 1 and a 1/2 to 2 hours for the second. I like this starter because it isn't sour. We don't particularly like sourdough. I read somewhere (or heard) you could put a little baking soda in your starter to "sweeten" it. Has anyone done this? Also, how does this recipe work with fresh ground hard white wheat. Thanks.
@@Artiekarns your starter from Azure sounds interesting. Yes, freezing bread the same day you bake is a great way to always have it available in your freezer and it always taste fresh. This recipe works well with hard white wheat. I’ve not heard about adding baking soda to your starter because then it wouldn’t be traditional sourdough, but my sourdough bread never taste sour unless you fermented in the refrigerator for a long time. Anyone who doesn’t like the taste of sourdough, but wants the health benefits can just add a little more honey to the recipe, and the bread will taste a little sweeter, and it will counteract any sourness.
I'm currently making my first loaf of sourdough ever using your recipe. Fingers crossed mine turns out! Thank you for this video it's very informative and easy to follow along.
@@ChristaLynae awesome! So excited for you! Let me know if you have any questions as you go through the process, and remember that sometimes it takes a couple of times to get the hang of it, but you totally will get it and it will be so much fun, not to mention yummy😀
I am starting my first attempt at your recipes! 😊
How do you store your bread?
And have you tried freezing it?
@@kellyhenderson1026 that’s exciting! Let me know if you have any questions as you go. I store my bread in plastic bags and usually freeze the extra loaves as soon as they’re cool. They easily keep on the counter for 4 to 5 days, and in the refrigerator for longer than that.
Que rico ya estoy puesta para hacer tu receta 😊
Enjoy!!
I just started making sour dough breads and love them,so was on the search for a soft SD sandwhich bread recipe. My husband said so when are you going get busy. hehe lol. Loved your video thanks so much for it and very informative. Have a wonderful day and weekend.
@@lisamccort6777 you’re so welcome! And thanks for your sweet comment. Sourdough is really fun and healthier as well. Let me know if you have any questions as you continue your baking journey.
Can't wait to try this recipe!
I hope you love it as much as we do!
I can’t wait to try this recipe. Thanks…I live in the city but we have been making our own bread for over 20 years but discovered sourdough bread in the last few years and we are loving it.
You’re welcome! I have been loving this recipe for a long time and so I think you’ll find it easy and very rewarding to make! Sourdough is quite a bit different in regular bread, but it’s really fun to learn and mess with. Let me know if you have any questions along the way.
@@WagonWheelHomestead21 ❤️🙏🏾
So yummy!! And easy! Have made two batches so far, and we love it.
@@amybrown9360 yeah I’m so glad!!
Oh man, is this dough great? I can't wait to taste this lovely bread.
@@faymiller5392 you’re gonna love it! Let me know if you have any questions 😀
I love this bread, and it turned out well everyone was impressed.
@@faymiller5392 wonderful!
The bread looks awesome!
Thank you!
Thank you! I will make this at Christmas. Do you ever weigh your ingredients?
@@shawnflynn7235 not for this recipe. I sometimes do for the artisan sourdough bread that I make, but for the sandwich bread i find it’s easier to measure with cups
@@WagonWheelHomestead21 thank you!
I wish I could show you how wonderful my loafs are coming out. T. Y. Again 🎉
@@shellygarza9364 awe this makes me so happy!! Send me a picture of them on Instagram or Facebook @wagonwheelhomestead21
Hallo there. I want to know if you can use xillitol onstead of sugar. I do not like the taste of honey
@@HannaVanRensburg you really won’t taste the honey because it’s such a small amount, but yes, you can use any kind of sweetener you would like
I like your bread,it looks like yummy🤩🤩🤩 or you need a global first bread slicer help you cook soft bread?😁😁😁please reply me soon.
I am so excited to try this recipe, but I gave my mixer away. Does this recipe work with no mixer? I will probably cut the recipe in half too.
@@leciablackmon3817 yes, you’ll want to knead it for a few minutes, but it will work out fine
Would a kitchen aid mixer with a dough hook work for this method? Thanks for sharing this technique.
Yes it would. I’ve had trouble with my KitchenAid mixer, shutting off after three or four minutes of mixing because it gets too hot. And so then I just finished kneading it by hand. You might find that yours mixes it all the way, you’ll just have to try it.
I have been wanting to make sourdough sandwich bread for a very long time. I enjoyed watching you make that bread, however, I don't have a bread machine. I have a Kitchen Aid machine. Can I make sourdough bread in it. Thank you!
Yes! I used mine for a long time, and if it got tired and quit in the middle of the kneading (which it always did), I would just take it out and finish kneading it by hand. But it still works fine, and maybe you won't have as much trouble with yours, who knows? Let me know if you have any other questions.
Hello, do I follow the recipe in the same order as you listed. Thanks!
@@morlinapinney8925 yes😀
I am loving your videos and have some starter ready to go. I tried a batch with mainly rye flour before seeing your videos and had no luck with it, so I popped it in the oven to make focaccia- it is yummy! So glad I had seen your video not to panic and throw it out!! I have a question for you though on that starter- after you take out your couple tablespoons for your batch of bread- do you put that initial starter back in fridge and take out when you need it?
@@kathyplaetz4065 thanks for following along, yes, I put that starter back in the fridge, and then once it starts to get low, which it does quite often because I make so many discard recipes with it, then I take it out and feed it a whole bunch of flour and water so that I get it built back up again. Once it’s risen and fallen then I just put it back in the fridge so I can keep using from it to make crackers and tortillas and pancakes and waffles, etc. And then anytime I wanna make bread, I just take some out and feed it in a separate jar and get it happy before making the bread. Let me know if you have any other questions.😀
@ thank you for responding! I greatly appreciate it! I’m very excited to make some sourdough bread!!
Oh my goodness, I can not wait to give it a try!! They look yummy! Where did you the the gadget to make the design on the bread
@@tinykitchenbigflavor7142 it’s a bread lame, similar to this one: amzn.to/3RTf4Ao
Could you give us a recipe for 2 loves only please 😮written in the notes below ur video. Many thanks 😊❤👍🏼
@@silvermoon3486 I’ll add it there, yes.
Recipe for two loaves:
1 c starter, 1 c water, 1 1/2 c flour. Mix together the night before.
The next morning add 2 Tbl. Oil or 1 egg, 2 Tbl sugar, 2 tsp salt, 1 1/2 c milk, 5 to 5 1/2 c. Flour. Knead for about 10 minutes. Raise once, shape and raise again. Bake at 375 for 30 minutes.
@@WagonWheelHomestead21 thank you soo much 😋😊❤️❤️❤️👍🏼
Would you happen to have this recipe in grams ? I just feel for more of a consistency to use exact amounts, especially when it comes to sourdough, for me that is ❤️😊
@@lusineroy I don’t because for me it’s easiest in cups. You might be able to find an online converter that would convert the recipe over into grams, based on cups as well. What makes it easy in cups for me is that at the end when you’re adding the flour, you add an extra cup or two until it doesn’t stick to your fingers, like I show in the video, and when it’s that tacky but not sticky consistency then it will turn out just fine. I’ve actually had it super sticky before and super dry and it’s been fine both ways. Let me know if you have any other questions.
@@lusineroy foodbod Elaine Brody on RUclips has easiest recipe I have made. It’s 50 grams starter, 350 grams water, teaspoon salt, 500 grams of water 💦 I use more starter like 70 grams & it always turns out good. She has a great channel too ☝️😊
Would you have a rye sourdough bread recipe?
And a Frenchbread sourdough recipe?
@@kellyhenderson1026 I don’t have them posted yet. But it’s definitely on my list.
@@WagonWheelHomestead21 you are awesome!?Thsnks for all of your help!
I'm trying this again. My first laves were not so squishy and had a very sour taste.
@@irenewilliamson5260 make sure you knead it for 8 to 10 minutes, and make sure your starter is strong. Let me know how it turns out.😀
Not looking good but hoping. My kitchen aid mixture does not handle the 4 loaf recipe, over heated.
@@irenewilliamson5260 yes mine always used to do that as well. You can cut the recipe in half if needed, or just knead by hand. I’ve done this recipe without a mixer and it works as well.
What size bread pans do you use for the bread?
@@barbaracluse5874 9.5 x 5. amzn.to/3Z2fzLc
What is the least amount of time for me to wait for the levain…since I’m doing this early in the morning? Also we leave it out on counter or in the fridge?
@@soniauce13 for the levain, you can leave it out on the counter, and if your house is warm, you can make it after two or three hours of the levain being mixed up. As long as it’s puffy and happy then you can proceed. I’ve rushed it several times just because of time as well and it’s turned out fine. Sometimes if I’m baking something else I’ll set it near the stove because it’s a warmer spot. You could also put it on a heating pad turned on low and that would make it rise faster😀
@@WagonWheelHomestead21 thank you!!!
trying to find a bosch mixer in australia but none where can i get one thanks
@@karen-s6j I will email my contact here and see if I can find out for you
@@WagonWheelHomestead21 thank you
I REALLY LOVE UR VIDEOS TOO
@ thank you! I’m so glad.
@@WagonWheelHomestead21 any luck with finding bosch in Aus thanks
Wondering if you can help me. I’m new to sourdough. I followed your recipe and everything was going well until I pulled it out of the oven. The outside looked perfect the temp in the inside was 190 degrees but the inside was gooey and not cooked. I put it back in the oven for 5 more minutes but that burnt the top.
I used some all purpose flour and some Splet. It seems dense too.
Was your starter super active? Also make sure you’re checking the temp in the middle of the loaf, because if it’s gooey it shouldn’t read 190 degrees. You could also try baking at 350 for more time. Every oven is a little different. Also, make sure it rose long enough to be above the pans and almost doubled before baking.
And I’ve not tried this recipe with spelt, although that shouldn’t affect it
Thank you for your help. I will try those things! Thanks. Oh one more thing. If the bread is dense could it be that it wasn’t kneaded enough?
@@suzannelaufer7753 yes. You want to knead it until it’s nice and smooth and passes the windowpane test. So the gluten in the dough should be well developed. I usually let my mixer run around 10 minutes
@@WagonWheelHomestead21Thank you so much!!!’ Thank you sharing your wisdom and experience!!!!❤
Can you do the second round of proofing in a bannaton and in the fridge overnight?
You could if you wanted to make it into a round loaf, but I would tend to put it into loaf pans and proof it in them so it's ready to bake.
Can you share how to do the starter?
Yes, here you go:
ruclips.net/video/kGOrM_lrl-g/видео.htmlsi=gTmgRU2FWg2F-l7t
I don’t know why I’m struggling with my starter! Help! 😩 so I used the discard to start a new starter like you told me. I fed it in the morning and it got a bit bubbly by dinner time. I fed it again marked the jar and it really hasn’t done anything. Should I just start over with new starter recipe?
I am high altitude if that makes a difference. Wyoming
@@kellyhenderson1026 did you discard before you fed it a second time? It could be that it just needs fed a couple times to get back to being strong. I would not start over. But make sure you are discarding down to 2-3 tablespoons of starter before feeding it, otherwise what you’re doing is basically starving it because you’re not giving it enough food for the amount of starter you’re feeding. The high altitude shouldn’t make much of a difference, I am in Nebraska so not too far from you. Let me know how it goes.
@@WagonWheelHomestead21 yes I did reduce the starter
Ok
I’ll keep going!
Oh do you use tap water. I’ve watched videos in the past that people are picky with their water so I’ve been using bottled water
@@kellyhenderson1026 yes keep going. Sometime when you take a starter out of the refrigerator it takes a little while to get it happy again
@@kellyhenderson1026 you can use tapwater, normally it doesn’t cause a problem. If you consistently are seeing an issue, then you can use the bottled water, but make sure that it’s warm, like 110° similar to what you would use for regular yeast bread. Also, if you put water from the tap in a glass and let it sit on the counter for a few hours any chlorine that’s in it will evaporate and then it will also be safe to use in your starter if you happen to be finding issues with regular tapwater.
How do you make your starter to other sour dough starters?
Here is the recipe with a video as well: wagonwheelhomestead.com/easily-make-a-sourdough-starter/
Wow! I do not have an electric dough mixer and have only made artesain sourdough bread using a scale to measure my ingredients. I guess I have to purchase an electric mixer before I tackle this recipe and not using a scale to weigh my ingredients make me a bit nervous, too 😢
@@RS-cf5np it works really well, not measuring using a scale, but I understand liking that if that’s what you’re used to. I would encourage you to try this even without a mixer, you’re just gonna have to knead it by hand, but the dough will still come together very nicely for you.
Hi how fo you keep the bread fresh?
@@barbaratankersley7117 Hi, if you’re not gonna use it within a week, I suggest freezing it the same day you bake it. You can also slice it and put slices of bread in the freezer in bags so that you can just take out a few slices at a time. You can also keep it in the refrigerator. It usually keeps for me about a week on the counter in a plastic bag as well.
When cutting the recipe in half, do you also cut the preferment in half?
@@sherimartin523 yes
Please give me this recipe for 1 loaf and 2 loaf.@@WagonWheelHomestead21
@@vjgirl316 here you go, let me know if you have any questions.
Recipe for one loaf of Sandwich bread
Ingredients
* 1/2 c. active sourdough starter
* 1/2 c. water, milk or buttermilk
* 3/4 c. flour
* 1 Tbl. fat - butter, oil, melted coconut oil or beef tallow (warm is best if your house is cool)
* 2 Tbl. sweetener - honey or sugar
* 1 tsp. Salt
* 3/4 c. milk or buttermilk (any kind of milk - warm is best if your house is cool)
* 2 1/4 to 2 3/4 c. all purpose or bread flour
Mix up first three ingredients in a bowl. Allowed to sit and ferment for eight hours or overnight.
Add the rest of the ingredients and knead for 5 to 10 minutes.
Allow dough to rise. Punch dough down and shape into a loaf, place in bread pan and allow to rise a second time. Bake in a 375° oven for 30 minutes.
I have a question since again I am new to this. When you was making your new starter from the quart jar you called it discard because it deflated. Was the quart jar in the fridge? Also if it’s deflated do you need to discard half and feed again to wait until it’s active again? Little confused.
@@kathypickrell4241 great question. Starter and discard are the same thing, they are both just deflated starter. Yes it was in the refrigerator. I always get it directly out of the refrigerator, put a little into a separate jar and feed it and put the original jar back into the refrigerator. then once the new jar is happy I mix up the levain in the mixer, and then once that is happy I mix up the bread dough. Let me know if it’s still confusing 😀
I fed my starter this morning and it more than doubled but starting to deflate a little. Is it ok to start making the bread to ferment overnight then actually make the bread in the morning? Sorry to keep bothering you.
@ yes it should be fine. You’re not bothering at all!
Thank you!
I made my first loaf today! Looks good and I was so excited! Thanks again!
You are an awesome teacher!
I started my bread process. I feed my starter the 2 cups of flour and the water suggested. What happens if after several hours my starter hasn’t possibly risen enough?
And can I use active starter in the muffins?
@@kellyhenderson1026 thank you! If it hasn’t risen after several hours, then it’s probably still in a more dormant state. I assume you’ve been storing your starter in the refrigerator? I would give it a little more time to see if it doubles, and if not, then I would discard a bunch and feed it another time until you get it nice and strong and then make the bread. You can use active starter or discard in the muffins.
Than you bunches!
My first attempt was not successful. My second rise, didn’t. But I saved some of the dough for scones. Hopeful.
But my muffins were amazing!
My first attempt was not successful. My second rise, didn’t. But I saved some of the dough for scones. Hopeful.
But my muffins were amazing!
I did use starter that was stored on the counter, but I’ll try again next week
@@kellyhenderson1026 i’m sorry it wasn’t successful, but I’m glad you tried anyway because you never know. My guess is that your starter needs to be stronger, so I would work on feeding and discarding twice a day until it’s really happy, and in the meantime, use the discard for other fun recipes like the muffins. I’m glad you enjoyed them. It shouldn’t take more than a couple of days to get your starter really strong if it was previously well established. And then I would try again.😀
Do you have recipe for just a couple loaf’s? Only my husband and myself.
Yes, here’s the recipe for one loaf and you can double it for two, let me know if you have any questions.
Recipe for one loaf of Sandwich bread
Ingredients
* 1/2 c. active sourdough starter
* 1/2 c. water, milk or buttermilk
* 3/4 c. flour
* 1 Tbl. fat - butter, oil, melted coconut oil or beef tallow (warm is best if your house is cool)
* 2 Tbl. sweetener - honey or sugar
* 1 tsp. Salt
* 3/4 c. milk or buttermilk (any kind of milk - warm is best if your house is cool)
* 2 1/4 to 2 3/4 c. all purpose or bread flour
Mix up first three ingredients in a bowl. Allowed to sit and ferment for eight hours or overnight.
Add the rest of the ingredients and knead for 5 to 10 minutes.
Allow dough to rise. Punch dough down and shape into a loaf, place in bread pan and allow to rise a second time. Bake in a 375° oven for 30 minutes.
You answered my question about storage and freezing the bread but when I went to read your reply it disappeared. Can you answer again please.
Thank you so much! I plan to start my bread tonight
@@kellyhenderson1026 absolutely no problem. I like to freeze the loaves the same day I bake them, as soon as they are cooled off and that way they will taste very fresh when coming out of the freezer. I always store them in plastic bags, and they will keep on the counter for 4 to 5 days and in the refrigerator longer than that. Here are the bags I usually use. amzn.to/3XhTLvf
Thank you so much!!
Where would I find your chocolate chip muffin recipe?
Where would I find your chocolate chip banana sourdough muffin recipe?@@WagonWheelHomestead21
@@kellyhenderson1026 here is a link where you can find all of my sourdough recipes that I have on the blog so far. I will be adding more very soon, and if you scroll down, you can find the muffin recipe. wagonwheelhomestead.com/category/sourdough/
@@kellyhenderson1026 wagonwheelhomestead.com/category/sourdough/. You can scroll down and find it here.
You’re supposed to add equal parts water and flour when you feed your starter.
@@TDMayday that depends on what you want to do with it. Equal parts by weight is not necessarily equal parts by cups. A thick starter with more flour added than water Will give you the best results for bread.
When you cover them on the loaf pan to rise, does the towel have to be wet?
@@noemigarza7607 mine always raised fast enough that the top doesn’t have time to dry out, so I don’t usually worry about that, but you certainly can dump in the towel and then put it over the top. It sure doesn’t hurt anything.
@@WagonWheelHomestead21
Actually I didn't wet the towel and YES, I didn't have a problem it rose perfectly. Thank You
My 1st time making sour dough bread & it was a SUCCESS. Thank You so Much
@ whoohoo! You’re welcome
I want to try this tomorrow. Could I use half of the dough to make rolls and just bake a shorter time, say 18-22 minutes?
Yes absolutely!
I would love to try this but do you have measurements for 1 loaf ? I live alone so the recipe is way too much
Just made one loaf. Came out great. Hope you also find success!
Sourdough Sandwich Bread
Pre-ferment
3/4c Active Starter
1/2c milk
3/4c flour
Combine and ferment overnight.
In the Morning
1-2T oil
3/4c sugar
1t salt
3/4c milk
2 ¼ to 2 ¾ c bread flour
Combine and knead for 10-12 minutes.
First Rise - Until doubled. 2-3 hours.
Second Rise - Punch down and shape into loaf and put into greased loaf pan (10x5”).
2-3 hours until doubled.
Slash top of loaf and bake at 375 degrees F for 30 minutes. (Internal temp 190degrees)
Cover with dish towel while cooling for a soft crust.
What size loaf pans are you using? Thank you.
amzn.to/45z6MmR. Mine are these larger 9 1/2 inch pans
Van i use gluten free flour and follow the same direction
No, gluten-free will be totally different. I will be sharing more on that later. A lot of it depends on the kind of flour you use. But you certainly would not need to take it through the full kneading process. You could let it fully ferment, but the shaping And baking would also be different.
I made more of your recipe, but this time I added gluten and a little yeast. Is there a way to get rid of the sour taste. What if I add some baking soda? Would that help or maybe some you tubers could give an answer and thank you so much.
@@donnarichey144 don’t add any yeast or baking soda. If you want it less sour add more sugar
@@WagonWheelHomestead21 so if we want it more sour do we use less sugar?
@@samanthaB7712 yes, and you could also ferment it for a few more hours in the refrigerator, and that would make it taste more sour. You want to be careful not to ferment it to long so that it losesits structure, but you can ferment it slowly in the refrigerator and it will make it more sour
Vegan here. Can I use all water instead of milk?
@@reginastephens8810 yes you absolutely can. You could also use some non-dairy milk as well.😀
I waited too long to go to the second step. My preferment has fallen. Do I start over or can I save it?
No, it should be fine, it doesn’t have to be at its peak. Just proceed and it should be just great.
@@WagonWheelHomestead21 thanks!
@@zorahh you’re welcome
@@WagonWheelHomestead21 well, the bread did rise a little bit, but nothing like your loaves. Guess I’ll try one more time. I just want a sourdough loaf that isn’t so heavy and rises like regular bread, like yours, lol! don’t quite know what to do because I’ve tried multiple recipes and just don’t get a rise. getting exasperated, but not giving up.
@@WagonWheelHomestead21 well, the bread did rise a little bit, but nothing like your loaves. Guess I’ll try one more time. I just want a sourdough loaf that isn’t so heavy and rises like regular bread, like yours, lol! don’t quite know what to do because I’ve tried multiple recipes and just don’t get a rise. getting exasperated, but not giving up.
Im kinda new to the sourdough world, but I started my dough last night around 9pm, I mixed the flour, milk and starter for preferment then put in the refrigerator overnight.. should I start completely over or is it okay to keep going? Maybe I should have watched your video before starting😂🤦🏻♀️
@@AnnaCooke-o5n no it will be fine, next time you can just leave it out on the counter because the starter will prevent any bad bacteria from developing in the milk when it sits out overnight. Did it bubble up by this morning? Even if it didn’t because it was in the fridge, I would still keep going with the recipe, and then next time plan to leave it out on the counter.
Thank you for the prompt reply! It did bubble up a bit but not as much as yours did. I’ll attach a picture
@ I bet it will still be fine, I would definitely go ahead with it
Just kidding I don’t know how to do that 😂
@@AnnaCooke-o5n lol it’s all good. Let me know how it turns out.
PLEASE! PLEASE! HELP ME? I do every step and it does great but when I put in fridge for nite it is flat in morning!! I have done 15 different recipes from sourdough people but it does the same thing every time.
You sourdough bread does beautifully soft full and beautiful. Every once in a while it by the third day has a strange looking crumb and gets a little heavier but boy I’m not kidding this dog on step from fridge is driving me crazy. 😮😮😮😊😅
@@wandagray5644 are you having trouble with artisan round sourdough loaves getting flat in the fridge? Just making sure I’m understanding what you’re having trouble with, I’d love to help you if I can.
Me, too. Looks like glue. Today I left it on the counter all day, hoping it would come back, but no luck. I put mine in a plastic container at night and make sure the lid is on tight. Maybe that's where I'm going wrong?
@@WagonWheelHomestead21yes
@@wandagray5644 sounds to me like your starter may not be strong enough for bread. Make sure your discarding down to a very small amount before feeding your starter and then feed it a really thick consistency of warm water and flour. When your starter is consistently doubling then it should be holding shape and make better bread. It should not be flattening out once it’s been in the fridge. The other thing to look at is making sure you’re not over fermenting it on the counter before it goes in the fridge. I suggest starting with 2 to 3 hours on the counter, and you can move it up from there, and if you find that your dough starts flattening out, you will know that you have most likely over fermented it, and you can adjust your fermentation time accordingly.
How are you storing it ?
I store it in plastic bags like these on the countertop, or in the freezer in slices or as a whole loaf. amzn.to/3xtjAP6
How do I make the starter for the bread.
@@LupeBaca here you go; wagonwheelhomestead.com/easily-make-a-sourdough-starter/
I’ve never known any starter to over flow that way kind of skeptical here unless you didn’t have room in the jar for it to rise inside the jar
@@joanshealy1662 I am known for always underestimating the size of the container and putting more flour and water in than I should so mine runs over all the time.😀Mine doubles or triples whenever it’s fed.
I'm new at this, I put 100gr of flour and 100gr of water in a quart size jar...I placed it in a little proofer I purchased from brad and taylor at 75 degrees, after 12 hours I opened the door and the starter was all over the place...I did use a little rye flour mixed with white flour when proofing...Also using a pint jar, 50 grams water to 50 grams flour, it rises to the top of the jar...I quit making sourdough the year prior because I couldn't get it to work, it must of been too cold up here in the North Country, I keep the temp at 68 degrees, this is why I purchased that little gadget from brad and taylor company...
@@cork333 sounds like it’s working great! Yeah, in the winter if your house is a little colder, you can either use a little proofer or put your jar on a heating mat. Although after your starter is well established, it should still work even at 68°, you just might have to let it proof longer.
How do I make the starter tho?
@@pamw.8676 great question, here’s a video showing how: ruclips.net/video/kGOrM_lrl-g/видео.htmlsi=UD0QSEsTGd6xwFGo
Can i ferment this longer?
@@debbieyoung80 I typically don’t ferment it more than overnight in the refrigerator because if you ferment it too long, it can turn into a sloppy mess. You can sure try it and see how it works, but if you’re gonna do that, I would definitely do it at a colder temperature in the refrigerator. Let me know if you have other questions.
Thanks so much!
Also could this be made sweeter or would the sugar just be eaten by the fermentation? Still learning lol
@@debbieyoung80 great question, I have made it with a cup and a third of sugar just like I use in my Amish white bread recipe and it taste almost identical. It’s a much sweeter bread. So yes, you can certainly increase the sugar if you want it sweeter.
Ok. Thank you. I will add more next time and try it!
🙏🏻🌹🙏🏻
I’m making this today 👍🏻
How cAn one make it less sour?
@@sonalibasu-parekh883 add more sugar. I’ve actually added as much as is in my Amish white bread recipe, which is a cup and a third for a four loaf batch, and it’s really good. Of course not as healthy, but some of my family likes a sweeter bread so we try to find the balance.
Can you send me the 4 breads recipe by email as i am a french canadian, it will be easier for me to realy understand all your measures of ingrediants so i would watch your video and well enderstand each step. Thank you Raymond Chevalier
@@rc9572 sure, send me an email at laree@wagonwheelhomestead.com and I’ll email you the recipe
Hello, I appreciated the recipe very much but I made it twice and followed it to the tea but the tow times the bread was dense not fluffy I don’t know what I am doing wrong please help. I would like to get it right.
@@odetzulkiewicz2925 I’m so sorry you’re having trouble, hopefully I can help you. Is your starter consistently doubling when fed? Did the bread raise in the bowl and in the pans? How long did you mix it in the mixer?
Hi, thanks for replying 😊, my starter doubled and I kneed it in my kitchen aid for 10 minutes. I had the levin over night then the first rise over night also the raised it in the bread pans go 5 hours. It was bubbly but didn’t rise up like yours just almost to the top of the pan.
@@odetzulkiewicz2925 I wonder if maybe you put in a little too much flour then, everything else sounds correct. If you get a chance to try it again, let me know. Sounds like you’re doing everything right
I thought so too. Maybe my hand packed the flour too much. How many grams do you use for that recipe!! I might try it that way instead. 🙏
@@odetzulkiewicz2925 I’ve never used grams for it, what would I do is just dip my measuring cup into the flour and shake it lightly to level it off. Let me know if that makes a difference when you try it again.
I’m confused about the leavening stage. The recipe ask for 2 cups of milk, but you used 2 cups of water added to the starter and 3 cups of flour. Am I over looking something? I have read the recipe and read the blog post. Thanks
I’m glad you caught that and I’m sorry it was confusing to you. You can use water or buttermilk when making the leaven. 2 cups of liquid is what you want to use. I will update the recipe to make sure that’s clear. I didn’t have buttermilk available When I mixed up this recipe so I used water, but you can use either interchangeably. Let me know if you have any other questions.😀
@@WagonWheelHomestead21 thanks so much!
@@sarar371 you’re welcome and thank you for noticing that!😀
Hi there!
You’ve been helping me along the way. This morning I wasn’t feeling that great and was getting started again. Well actually last night. I brought my starter to room temp. And added started with 3 approx Tbsp starter. Added the 1/2 cup of flour And 1/3cup of water
But after 12 hours, this morning I forgot to take out discard and reduce the starter to 3 Tbsp again. Can I keep going or did I ruin it and need to start completely over? I ended up putting an additional 1/2 cup of flour and 1/3 cup water to try to correct it
And I want to make sure that I have your corrected recipe for your sandwich bread. Can you please send the link?
Thanks a bunch! Inna camping trip I made the sourdough pancakes. They were a hit! Everyone loved them.😊
I made this and followed the entire recipe and still got a heavy dense loafs.
@@brendahamlett2128 I’m sorry it didn’t turn out for you on the first try, is your starter doubling consistently?
@@WagonWheelHomestead21 yes it is, and the bread was very sour.
@@brendahamlett2128 that is very strange as I never have any trouble with it. Did it rise enough before baking? If you give me more information, then I will try to help you more.
Wondering if you can help me. I’m new to sourdough. I followed your recipe and everything was going well until I pulled it out of the oven. The outside looked perfect the temp in the inside was 190 degrees but the inside was gooey and not cooked. I put it back in the oven for 5 more minutes but that burnt the top.
I used some all purpose flour and some Splet. It seems dense too.
I've never tried it with spelt but it should work okay. Make sure that you're kneading it long enough - I usually knead it for about 10 minutes in the mixer to fully develop the gluten. Is your starter nice and strong so that it raised well?