Sourdough bread is the perfect white sandwich bread made with only a few ingredients and is delicious sliced for sandwiches, toast or French toast.
This sourdough bread recipe is simple to make and requires little fuss. Quick sourdough bread gives you the taste of an authentic sourdough without the slow fermentation process of traditional sourdough bread.
One of the things I’m most fond of is the many heirloom recipes in my collection. This particular recipe was created from simple white bread recipe which I turned into a sourdough bread recipe. It comes from the kitchen of a dairy farm in Kansas.
Why this recipe works
- Uses simple ingredients that are readily available at most grocery stores.
- Let’s you control the ingredients. No added coloring or preservatives.
- Makes authentic tasting sourdough bread in a fraction of the time of traditional sourdough.
- No fancy kitchen equipment needed.
What you’ll need
- All-purpose or bread flour– Use whatever brand of flour you love. We typically look for all-purpose and bread flour that is unbleached. This gives this bread recipe more nutrients and helps ferment sourdough better.
- Sourdough Starter– Use any sourdough starter recipe you prefer. Scroll down to find the one we use.
- Active dry yeast – Helps leaven bread. Be sure not to use too hot of water or it will kill the yeast. For storage, we keep yeast in a glass jar in the fridge to extend its shelf-life.
- Whole milk – Gives this bread recipe a wonderful flavor. While we prefer to use whole milk, you can also use 2% if you prefer.
- Butter – We prefer to use unsalted butter so we can control the amount of salt in our recipes. Adds a beautiful flavor and texture to this sourdough bread recipe.
Get the sourdough starter going four to six days before you plan to bake the bread. You can keep the sourdough starter in the refrigerator and keep it fed for later use.
If you’ve never experienced homemade bread, this is one recipe you need to try. My mom had a wedding cake and bread baking business on the farm when we were little kids.
Making bread from scratch is something I love to do- it reminds me very much of her. And if you are a beginner to homemade bread, don’t worry! This bread recipe is perfect for any level baker.
She would bake Banana Bread, Coffee Cake, Apple Pie, and Oatmeal Bread to sell to our neighbors and my dad’s co-workers. Be sure and try Strawberry Shortcake, Hot Cross Buns, and Cast Iron Dinner Rolls.
These cast iron bread pans are amazing! They help crisp up the bottom and sides of the sourdough bread! Order them here!
How to make Homemade Sourdough Bread
Step 1: Make the sourdough starter. Combine the dry yeast with the water. Whisk in the sugar, flour, and salt. Let sit uncovered on the counter for 4-6 days. Whisk 4-5 times daily.
Step 2: Scald the milk in a small saucepan. Stir in the sugar to dissolve. Let cool to lukewarm. Pour the warm water into the bowl of a stand mixer or a large bowl; sprinkle with yeast and stir until dissolved.
Step 3: Combine remaining ingredients. Add the milk mixture, sourdough starter, salt, and 3 cups of the flour. Mix with the dough hook until smooth. Cut the butter into pieces and incorporate. Add enough of the remaining flour to make a smooth dough.
Step 4: Turn dough out onto a floured surface and knead until smooth. Form into a ball and place into a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled.
Step 5: Punch down dough and let rest for about 15 minutes. Grease two 9 x 5-inch loaf pans. Divide the dough in half and shape into loaves.
Step 6: Preheat the oven to 400 degrees F. Bake for about 40 minutes, or until golden brown. Remove from the bread pans and let cool completely.
How to make sourdough starter
This is the sourdough starter I use in my kitchen. It’s made with simple ingredients and has wonderful sourdough flavor.
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon active dry yeast
- 2 cups room temperature water
Whisk together, cover loosely for 7 days. (Each day, remove ½ cup of starter and discard. THEN add scant of 1 cup all-purpose flour and ½ cup room temperature water.
Whisk together, cover again loosely) GOOD to use in 7 days. Refrigerate the remainder. Feed again at room temperature overnight as needed.
Any flour containing starch is suitable for a sourdough starter, since it is the sugar that the microbes feed on. We prefer a combination of unbleached all-purpose and bread flour.
No, it is possible to make great sourdough without a Dutch oven. By using a baking stone and adding moisture to the oven, you can make bread that is just as good as those baked in Dutch ovens. Adding moisture will give the sourdough a beautiful exterior crust.
Sourdough Bread Baking Tip
More Cast Iron Recipes
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Sourdough Bread Starter
- 2 cups all-purpose flour (unbleached)
- 2 ¼ teaspoons active dry yeast
- 2 cups lukewarm water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup whole milk
- 1 tablespoon granulated sugar
- 1 cup water lukewarm
- 1 .25-ounce packet (2 ¼ teaspoons) active dry yeast
- 1 cup sourdough starter
- 1 teaspoon salt
- 5 ½ to 6 cups bread or all-purpose flour (unbleached)
- ½ cup (1 stick) unsalted butter, softened
- Combine the dry yeast with the water. Whisk in the sugar, flour, and salt. Let sit uncovered on the counter for 4-6 days. Whisk 4-5 times daily.
- Scald the milk in a small saucepan. Stir in the sugar to dissolve. Let cool to lukewarm. Pour the warm water into the bowl of a stand mixer or a large bowl; sprinkle with yeast and stir until dissolved. Add the milk mixture, sourdough starter, salt, and 3 cups of the flour. Mix with the dough hook until smooth. Cut the butter into pieces and incorporate. Add enough of the remaining flour to make a smooth dough.
- Turn dough out onto a floured surface and knead until smooth and elastic, 4-5 minutes. Form into a ball and place into a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm place until doubled, 1 – ¼ hours.
- Punch down dough and let rest for about 15 minutes. Grease two 9 x 5-inch loaf pans. Divide the dough in half and shape into loaves. Transfer the dough to the loaf pans and make a cut on the top of each loaf with a sharp knife or new razer blade. Spray some plastic wrap with cooking spray, so that it doesn’t stick, and loosely cover the loaves. Let rise in a warm area until doubled, about 1 – 1 ¼ hours.
- Preheat the oven to 400 degrees F. Bake for about 40 minutes, or until golden brown. Let cool for 10 minutes. Remove from the bread pans and let cool completely.
- Note: Lodge brand cast iron bread pans are great for making bread! Place a pan of water on the rack below the bread in the oven. The steam created will make a crunchy crust.
Baking bread in cast ironGenerously coat the cast iron loaf pans with either cooking spray, canola oil or lard. Use a clean dry paper towel to spread canola oil or lard evenly in cast iron.
UPDATE to sourdough starterYou can “feed” the starter each day (while it sits on the counter) by removing about ½ cup of the starter. Add 1 cup all-purpose flour and ½ cup room temperature water. Whisk together, cover loosely and let bubble. Do this, starting the second day of making the starter, until the seventh day.
To keep the starterTo keep the starter add half cup water half cup all purpose flour and one tsp sugar to the left over starter. Whisk together. Store in the refrigerator. As you use the starter, keep refreshing it.
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