Sandwich bread can be made with a sourdough starter. The result is a bread with a softer texture, stronger crumb, and a slightly tangy taste. The sour taste can be changed depending on how long the dough ferments and the amount of sugar used. Either way, you'll get a beautiful loaf that is easy and healthier than almost anything you'll find in the stores.
Check below the recipe on how to make your sourdough leaven. Enjoy!
Sandwich Bread from Sourdough Starter
Yield: 2 loaves
- 2 cups sourdough leaven
- 256 g all-purpose flour
- 400 g whole wheat flour
- 398 g warm water
- 4 tablespoons canola oil
- 1 teaspoon salt
- 80 g brown sugar, optional
- In a stand mixer with the mixing paddle, mix the sourdough leaven with the water, oil, salt, and brown sugar, if using.
- Mix in the flour with the same attachment.
- Let sit 12-36 hours. The longer the fermentation time, the stronger the sourdough flavor. I recommend 24 hours at first, then adjust from there next time.
- Over the 12-36 hours, fold and turn dough over itself 2 to 4 times.
- About an hour before baking, split into two lightly greased loaf pans. Allow to double in size. Score if you like.
- Bake at 350 F for 60 minutes.
- Let rest 5 minutes in the pans before removing to a wire rack. Allow to cool completely.
2 cups sourdough leaven:
4 tbs sourdough starter
202 g warm water
144 g all-purpose flour
Mix together (but leave some lumps). Let sit overnight to 24 hours. Put 4 tbs back with the other starter in the morning.