I love sourdough. I love a big crusty hunk of it to enjoy with stew. But crusty sourdough doesn’t work very well for sandwiches. Making a sourdough that is sandwich bread quality is actually very easy and I’ve been playing with my sourdough recipe to make it even easier. Now in about 20 minutes hands on time I can have 4 loaves of light and fluffy sourdough bread. I found a bread recipe on line a couple of years ago (I do not remember the original source) and then last winter found a tutorial of a similar recipe. My method is based on a combination of those two.
This makes 4 loaves of bread and uses 4 cups of starter. It is easy to cut the recipe in half for 2 loaves or even add to it to make 6 loaves just make sure you have enough starter for the number of loaves you wish to make.
4 cups active starter
3 1/2 cups buttermilk or kefir or combination of the two
1 1/2 Tablespoons Sea Salt
1/3 cup Sucanat or other natural sweetener
3 Tablespoons melted butter
10 cups whole wheat flour
In a large bowl, mix together starter and buttermilk (Be sure that you have feed your starter per your starters instructions and it is in the active state). Add salt, sweetener and butter. Mix well. Add flour 2 cups at a time, stirring to combine between additions. By the time you get to the 8th cup you will probably need to resort to mixing with your freshly washed hands, it will be very thick. Once you have all of the flour in, you want to give the bread a quick knead. Only for a minute or two. If you look at the picture below you will see that the dough is not smooth and elastic like a well kneaded loaf but it is not a shaggy mess either. Butter the top of your bread and then give it a flip and butter the other side. Cover with a tea towel and put in a warm place. Let it set for 12-15 hours. I start my bread late afternoon and let it set overnight.