Soft Buttermilk Sourdough Bread
You’ll love this buttermilk sourdough bread as a basic, everyday sandwich loaf. It’s easy to make, soft and fluffy, and uses basic ingredients.
If you love a truly tangy sourdough bread, you’ll love this bread even more. There’s sourness from the sourdough starter and buttermilk, giving it a great, rich flavor. There’s just enough brown sugar to keep it from seeming too sour and the soft texture makes it a great everyday loaf.
This bread works easily into your schedule with just a few minutes of hands-on time and flexible rising times.
Soft Buttermilk Sourdough Bread
Ingredients
For the Dough
- 2½ cups all purpose flour 11.5 ounces
- 3 tablespoons brown sugar
- ¾ cup buttermilk 6 ounces
- ½ cup active starter 5 ounces
- 2 tablespoons melted butter or vegetable oil
- 1½ teaspoons salt
For Topping
- 1 tablespoon melted butter
Instructions
- Mix the dough + autolyze. Combine the flour, brown sugar, buttermilk, butter, and starter in a large mixing bowl until a sticky dough is formed. Cover with a clean tea towel and allow to rest on the counter for about 30 minutes.
- Briefly knead. Add the salt and knead by hand, either on the counter or right in the bowl, 1-2 minutes. You want to make sure the salt is incorporated and no longer feels gritty in the dough. You'll notice that the dough starts to smooth out as you knead. It will still feel quite sticky.
- First rise. Cover with a damp towel and allow to rise in a warm place for 4 hours, or until doubled in size. Once or twice during the rising process, fold the dough back up into a ball to help build structure and help it rise higher in the second rise. If needed, re-dampen the tea towel to keep it from drying out.
- Shape. Turn the dough out onto a clean surface and stretch into a long rectangle about 9 inches x 18 inches. Tuck the corners in and start rolling the dough into a log. Tuck the ends under and pinch the side and bottom seams. Place the the loaf into a greased loaf pan and cover it with greased plastic wrap.
- Second rise. Place loaf in a warm place and allow to rise again, for 3-4 hours, or until the dough has risen 1-2 inches above the top of your loaf pan. Towards the end of the rising time, preheat your oven to 350 degrees with the rack in the center.
- Bake. Remove the plastic wrap and brush the top of the loaf with melted butter. Bake for 35-45 minutes, until the bread is golden brown and 200 degrees in the center. Remove from loaf pan and allow bread to cool on wire rack. For neatest slices, let cool completely before slicing.
Video
Notes
A note about Important ingredients
- Buttermilk: Adds tanginess and ensures the bread is soft and moist.
- Active Starter: Essential for the sourdough flavor and helps in the rising of the dough.
Clean Tea Towel: To cover the dough during the resting period.
Loaf Pan: To give the bread its shape and support it while baking.
Thermometer: To ensure your bread is baked perfectly inside.
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Everything else is just basic pantry ingredients.
Sourdough sandwich bread tips
Be patient! Patience is crucial here, allow the dough ample time to rest and rise, letting the active starter do its work. The process involves two significant rising periods, totaling 7-8 hours.
Don’t rush this; it’s the secret to achieving the perfect loft and chew in your bread.
The dough is sticky. Baking in a loaf pan sort of simplifies the whole process and lets you have a wetter dough without worrying about it turning into a pancake. So don’t be scared.
Shaping. When shaping your dough, gently form it into a rectangle and roll it into a log. You tuck the corners in then roll down (shoulders in, head down).
But don’t get overly worked up about this. I’ve messed up shaping many loaves and they all turn out just fine.
Stay on schedule. If you’re having a hard time remembering to do the stretch and folds, set a timer on your phone.
If at any time you’re sick of dealing with your dough, cover it tightly and pop it in the fridge. You can continue in the morning.
🥫 Storage instructions
Any leftovers will keep well in a bread bag for 3-4 days on the counter.
Like any homemade bread, this freezes very well. Try slicing it, then freezing, so you can pull out what you need for toasting one slice at a time.
🔍 FAQs
I wouldn’t say sour, but yes there is a tangy flavor that’s noticeable.
This dough rises very slowly. Try putting it in a warmer place and see if that works. If it’s just not happening, chances are your starter wasn’t active enough.
📘 Related Recipes
🍽 Serve it with
This bread recipe makes great sandwiches or toast. Try it spread with homemade apple butter, or on the side with a cast iron skillet omelet.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.