Have you ever wondered why so many people rave about homemade sourdough loaf bread? We did too. Honestly, we thought, “How much better could it be than store-bought?” But after baking our first loaf, we were hooked. Not only is sourdough incredibly flavorful, but it’s also much healthier than the bread you’ll find at the grocery store. If you’ve been on the fence about trying your hand at sourdough, this post will walk you through everything you need to know—including our foolproof recipe that uses just six simple ingredients.
Why Sourdough Loaf Bread is Healthier Than Store-Bought Bread
Let’s talk about the health benefits first. Unlike most store-bought bread, which is often packed with preservatives, added sugars, and artificial ingredients, sourdough is a natural, wholesome alternative. The fermentation process that makes sourdough rise also makes it easier to digest. Here’s why:
- Natural Fermentation: The wild yeast and bacteria in sourdough help break down the gluten, which can make it easier on your stomach.
- Lower Glycemic Index: Sourdough bread causes less of a spike in blood sugar compared to other breads.
- Better Nutrient Absorption: Fermentation also helps release nutrients from the flour, making them more available for your body to absorb.
- No Additives: When you bake at home, you know exactly what’s going into your loaf—no mysterious ingredients you can’t pronounce.
The Six Ingredients You Need
Our recipe keeps things simple. All you need are these six pantry staples:
- Sourdough Discard: This is the secret to using up your starter’s leftovers while making a delicious loaf.
- Honey: Adds a touch of natural sweetness.
- Salt: For flavor.
- Olive or Avocado Oil: For moisture and richness.
- Flour: All-purpose or bread flour works perfectly.
- Water: Just good old water to bring it all together.
That’s it! No fancy ingredients, no complicated techniques. Just wholesome goodness.
Equipment Needed
Our Go-To Sourdough Loaf Bread
Equipment
- 1 Food Kitchen Scale
- 1 Dough Whisk or any whisk
- 1 Large Glass Bowl
Ingredients
Instructions
- Using a large glass bowl, add 300 grams of active starter, 650 grams of room temp water, 20 grams of oil, 20 grams of salt and 30 grams of honey. Stir this well with a danish whisk until combined. Next add 1000 grams of flour. Stir this with your danish whisk, The mixture will be slightly stringy
- Cover the bowl with a clean, moist hand towel or you can use saranwrap. You will next need to do 4 sets of stretch and folds every 30 minutes.
- After the 2 hours of stretch and fold are done, you will cover the bowl with a moist towel or saranwrap and let rise from anywhere between 8-16 hours, depending on your climate. Ours took about 16 hours in a cold climate.
- After the bulk rise, it should be double in size and be jiggly.
- Prepare 2 loaf dishes greased with butter on all sides.
- Flour your surface and pour the dough out. Cut the dough in half and set the other half aside.
- Stretch the dough out into a rectangle shape. Then fold the dough into thirds like an envelope. Then take the envelope and roll into a log shape, pinching the ends closed. Then place into a loaf dish and cover with a towel or saranwrap. Set aside. Now do the same thing with the 2nd half.
- Let the loaf dish sit on the counter until they slightly start to rise over the edge of the loaf pan, ours took about 2 hours.
- Preheat oven to 400 degrees. Place a baking pan with about 2-3 cups of water on the bottom rack in the oven while pre-heating.
- Place the loafs in the oven and bake for 15 minutes, then remove the water tray. Continue baking the loaves for another 20-30 minutes until they are golden brown.
- Remove from the oven and immediately remove the bread from the loaf dishes to avoid them getting soggy. Let cool on a cooling rack.
Wrapping It Up
Making your own sourdough bread is easier than you think, and the rewards are well worth the effort. It’s healthier, tastier, and so much more satisfying than store-bought bread. Plus, it’s a great way to use up sourdough discard if you’ve been maintaining a starter.
We hope this recipe inspires you to roll up your sleeves and get baking. Let us know how your loaf turns out—we’d love to hear about your sourdough adventures! Happy baking!
Leave a Reply
You must be logged in to post a comment.