Simple Sourdough Sandwich Bread (for lazy people)

Ben Starr, the Ultimate Food Geek, teaches a simple, delicious sourdough sandwich bread with no kneading, slapping, or folding, using unfed, cold starter straight from the fridge. This bread lasts for a week, or longer, on the countertop if stored properly. This recipe is slightly more complicated than my Simple Sourdough recipe, but far less complicated than most other sourdough sandwich bread recipes on YouTube.

NOTE: I am an Amazon affiliate. If you buy something from one of my links, I'll get a few cents. Thanks!

RECIPE:

In a large bowl, add:

3oz / 85g all purpose flour (bread flour will also work)
3 Tbsp (1.5oz / 42g) unsalted butter, sliced thin
3oz / 85g boiling water

Let it sit for a few seconds to melt the butter, then stir until thick and pasty. Work all the melted butter into the paste so it's evenly mixed. Then add:

2oz / 57g sugar (or 1oz / 28g honey)
3oz / 85g buttermilk (if you can't find buttermilk, use half sour cream/creme fraiche/yogurt and half milk)
1 egg
6oz / 170g sourdough starter at 100% hydration (cold, unfed, straight from the fridge)

NOTE: If using robust, frequently fed starter, the recipe will work, but rise times will decrease...as will flavor.

Stir with a whisk until well mixed. Then add:

12oz / 340g all purpose flour (or bread flour..you can sub up to 6oz/170g of whole wheat flour here, if you wish, but add 1 extra ounce of water to the wet ingredients if you do)
0.5oz / 14g salt (any type)

Grease the bowl and cover with a non-permeable, solid covering. (Pot lid, sheet pan, plastic wrap, etc. NOT a kitchen towel.) Rise at room temp for 12 hours, or until double. (If using robust starter, you may achieve doubling in 6-8 hours or less.)

Place the loaf in a greased loaf pan. Cover and rise 2 hours or until double. (Robust starters may only need 1 hour.)

Bake on the center rack of a preheated 375F oven for 50 minutes, or until the internal temperature is 195F / 91C.

Cool fully before slicing, ideally 8 hours.

[eekab]

I did not realize this video was recent. I just happened to be craving a sourdough sandwich type of bread and yours came up. So I made it! I’m very new to sourdough baking and it came out so delicious!!! Like the best bread I’ve ever made delicious. My regular sourdough needs work so I’ll watch your video on that now. Thanks so much Ben!

[klcpca]

I love how you explain WHY things should be done a certain way... really helps me to understand better. I've always been an "explain it rather than say just do it" person. Most definitely going to make me some sourdough sandwich bread!!! My Hubby is going to LOVE this!!!! ❤

[sharonc]

Ben, you are the ultimate food teacher. I’ve learned so much and glad I found your channel

[megazilch]

Oh Sir Star...
You deserve waaay more subscribers. The quality and content on your videos are fantastic 🤘 keep it up

[lisainne]

Where have you been my entire sourdough life?!? I have heard you mentioned on the Facebook pages I follow in the sourdough world and glad I finally followed a link to this video! You are all, and more, they claimed you were! I have subscribed and will follow your magic!

[Yahwertle]

I just made this bread today. It is the best sandwich bread I’ve ever tasted or made. I am so excited about it and I can’t wait to make it again. Thank you, Ben.❤ I am sending this recipe to my sister. I’ve bought your loaf pan and the bees wax bread cloth on Amazon through your affiliate link for myself and my sister. Please don’t stop making your videos! 🎉

[abbyhumphrey]

I just found your channel and will never go back to the old sourdough starter way! So thankful for your videos. Have been SEARCHING for a sandwich bread with such simple instructions. I was so excited to see when you posted this. You’ve got 99.9K subs. Let me be the first to congratulate you on 100K! You’re awesome!

[robynsmyth]

Excellent video, as always. Really happy you are putting out more videos lately 😊

[eviejerryball]

I was so confused listening to other videos & when I found yours it was like a ‘breath of fresh air’! Thank you! I’m a newby & didn’t want to ruin my 40 year old starter (gift from friend) so all I did for 3 weeks is research how to get started. I now have 2 batches & will make one in a 6 qt dutch oven & am realizing it is probably too large….
the 2nd one will go in a loaf pan ……

[kirstenfalcone]

There is so much great advice and information in these videos that I need to watch them more than once.

[sharonadlam]

Ben, another great and informative video. Thanks 😊

[churrita]

I was ready to give up sourdough before I even got started until I watched your videos. I haven’t purchased one loaf of bread in a store since my first “Ben Starr” loaf. My adult kids have never liked sourdough, and now they love it. Thank you for keeping it stupid-simple (but yet so smart!)

[kellilenart]

Hi Ben! I’m one of “those people” who feed my starter several times a week, but that’s because I use it up. I love this recipe, and use it to make 3 loaves a week for my
family. I absolutely love that I can mix up my dough in the morning and bake the same day because I keep my starter so active. Thank you!

[bridgetoconnor]

Just baked this bread and it came out FANTASTIC! I did use the sour cream/milk combo instead of the buttermilk and, the minimum amount of salt (.03 oz). It rose perfectly overnight and came out so velvety and plush. Love it! Thank you so much Ben!

[CRX]

I really enjoy your way of explaining the details and scientific background behind the individual steps. Thanks for creating more videos!

[jamiegiddens]

I found your sourdough videos early in the COVID years, and have watched them multiple times, taken notes, and tweaked things. I just pulled a starter out of the refrigerator after 6 months or so of not feeding it and it was still good! Thank you for all you do for the bread baking community. I mill my own flour to get whole grain nutrition, and really appreciated the lesson on how to incorporate whole wheat and why it doesn’t rise as well. Your prior video on making sourdough has been the ONLY place I’ve found that explains whole wheat fully, even after many years of searching. Please keep explaining how to incorporate whole wheat in your videos for those of us trying to stay away from 100% white flour…even if it means not as high of a rise.

[martinapostaimia]

I have just tasted the loaf after it has been cooling on the rack for 3 hours. The sweet buttery smell is divine (and still present even after 3 hours), but the taste and the consistency, OMG!!! I am at a loss for words. This is the best sandwich bread ever. So happy I found your channel and followed your recipe. Thank you so much!!

[trishann]

I love your honesty. That's refreshing.

[trudygraves]

You are my favorite source for all things bread related. And thank you for the buttermilk hack! I now have beautiful buttermilk at my disposal!!

[terrysaintonge]

I really enjoy your video’s. You make the baking of bread look so easy. I plan on using your recipes and techniques this week. While I’m not “lazy” I am very very busy with taking care of grandchildren, chickens, cats and a dog. Oh, and a husband who loves to eat. I am so blessed!