I love making this Easy Sourdough Bread Recipe that blends active sourdough starter, King Arthur Bread Flour, whole milk and melted unsalted butter to create a light, fluffy loaf with a soft crust. I adore the natural simplicity and charming balance of flavors in every bite. I invite creativity within.

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I’ve been experimenting in my kitchen lately and stumbled upon a game-changing sourdough sandwich bread recipe using King Arthur Bread Flour that I just had to share. Trust me when I say this recipe is unlike any other bread recipe you’ve tried before, as it creates a super soft, fluffy sourdough that’s perfect for sandwiches without all the usual hassle.

I started with just a 1/2 cup of active sourdough starter at 100% hydration and mixed it with 3 cups of bread flour, warm whole milk, water, sugar, salt, and a splash of melted unsalted butter to create a dough that’s as rich in flavor as it is easy to work with. I’ve tested several methods to make sourdough that are both simple and less sour if needed and this one stands out.

I promise you’ll find that the no-knead, overnight rise technique really does make a difference in both texture and taste. Enjoy the process and happy baking!

Why I Like this Recipe

1. I love how the recipe is super simple and doesn’t need a bunch of effort to make great sourdough bread. The no-knead method means I can just mix things up and let it rest overnight, and that makes my life so much easier.
2. I really dig the flavor that comes from the long rise time; it gives the bread a tangy, unique taste that I just can’t get enough of.
3. I adore the soft and fluffy texture of the bread, perfect for making sandwiches that just taste homemade and comforting.

Ingredients

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This starter gives fermentation, tanginess, and natural probiotics for enhanced flavor.
King Arthur Flour is high in protein, strengthening dough and providing essential carbohydrates.
Whole milk adds moisture and richness, offering fats, proteins, and natural lactose.
Warm water hydrates ingredients, boosting gluten formation and smooth dough development.
Sugar adds subtle sweetness, balancing the sour tang and aiding browning during baking.
Salt enhances flavor, regulates yeast fermentation, and strengthens the gluten network.
Butter contributes tenderness and richness, resulting in a soft, moist sandwich texture.

Ingredient Quantities

1/2 cup (about 120g) active sourdough starter at 100% hydration

3 cups (around 360g) King Arthur Bread Flour

1 cup (240ml) whole milk, warmed

1/4 cup (60ml) water, warmed

2 tablespoons sugar

1 1/2 teaspoons salt

2 tablespoons unsalted butter, melted and slightly cooled

How to Make this

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1. In a large bowl, mix 1/2 cup active sourdough starter, 1 cup warmed whole milk, 1/4 cup warmed water, 2 tablespoons sugar and 2 tablespoons melted unsalted butter until they are mostly combined.

2. Add 3 cups King Arthur Bread Flour and 1 1/2 teaspoons salt. Stir with a spoon until the mixture becomes a shaggy dough.

3. Cover the bowl tightly with plastic or a damp cloth and let it rest at room temperature overnight. This no-knead method helps develop flavor without all the work.

4. The next day, your dough should look bubbly and active. Give it a few gentle folds on a lightly floured surface to redistribute the air.

5. Lightly grease a loaf pan and transfer the dough into it, smoothing the top as best as you can.

6. Cover the pan loosely with plastic and let it proof for about 1 to 2 hours until you see the dough rise noticeably.

7. Preheat your oven to 375°F.

8. Once the dough has doubled in size, place the loaf pan in the oven and bake for around 30 minutes. Check to see if the crust turns a nice soft golden color.

9. Remove the bread from the oven and let it cool in the pan for about 10 minutes.

10. Transfer the loaf to a cooling rack and let it cool completely before slicing it up for your super soft sourdough sandwich bread. Enjoy!

Equipment Needed

1. A large mixing bowl to combine the wet ingredients and later add the dry ones
2. Measuring cups and spoons for accurately measuring the starter, milk, water, sugar, salt and butter
3. A sturdy spoon or spatula to stir and mix the dough
4. Plastic wrap or a damp kitchen towel to cover the bowl during the resting and proofing time
5. A lightly floured surface like a countertop or a cutting board for folding the dough and redistributing the air
6. A loaf pan that you can grease to shape the dough for baking
7. An oven preheated to 375°F for baking the bread
8. A cooling rack to let the bread cool completely before slicing

FAQ

Q: How can I tell if my sourdough starter is ready to use?

A: If your starter has doubled in size and shows lots of bubbles a few hours after feeding, it's good to go.

Q: Do I have to use King Arthur Bread Flour for this recipe?

A: It’s recommended for the best soft texture, but you can try another good quality bread flour. Just keep in mind the results might change.

Q: Why do I need to warm the milk and water?

A: Warm liquids help activate the natural yeast in your starter and get the dough rising well. This is key for that super soft sandwich bread.

Q: Can I use salted butter instead of unsalted butter?

A: Yes, you can, but lower the added salt in the recipe a bit so it doesn’t turn out too salty.

Q: How long should I let my dough rise?

A: Let it rise until it's nearly doubled. Depending on your room temperature, it can take anywhere from 2 to 4 hours.

Q: How should I store any leftover bread?

A: Wrap it in plastic and keep it in the fridge. When you're ready to eat it, let it come to room temp for the best flavor and texture.

This Sourdough Recipe Uses King Arthur Flour For An Amazingly Super Soft Sandwich … Substitutions and Variations

If you don’t have 1/2 cup active sourdough starter at 100% hydration you can use the same amount of a well-established starter from another brand or homemade version you have lying around
If King Arthur Bread Flour isnt available, you can substitute it with another good quality bread flour or mix all-purpose flour with a small amount of vital wheat gluten to try and reach similar protein levels
You can swap warmed whole milk with 2% milk for a lighter version or even use a mix of non-dairy milk with a little bit of oil if dairy isnt an option
Instead of water you might use low-sodium broth or even an equal amount of more milk to add a different depth of flavor though it might make the dough a little richer
If you run out of sugar you can replace it with honey or maple syrup, just remember to adjust the liquid amounts slightly since these are more liquidy than sugar

Pro Tips

1. Make sure your milk and water are just right – not too hot to kill your starter, but warm enough to kick off the fermentation. I learned the hard way that even a degree off can mess up the dough.

2. When you do the gentle folds after the overnight rest, do it softly so you dont deflate all those bubbles. Trust me, a couple of light folds can really help maintain the texture.

3. If your dough feels messy or too sticky when moving it to the pan, don’t stress. Lightly flour your hands and the pan to ease the transfer without overhandling it, which can ruin that soft structure.

4. Ovens are tricky – check your loaf a bit before the suggested time. Ovens run different so if your bread looks golden and set, it might be done early. Better to keep an eye on it than risk overbaking.