Easy Sourdough Sandwich Loaves | our WEEKLY loaf choice

I make this about twice a month for the two of us to enjoy daily. It's adapted from Farmhouse on Boone's Sourdough Loaf Recipe that I got from one of her KZbin videos. It was not written anywhere that I could find, so I can place it here, from my interpretation! The recipe makes 2 loaves. I have tried many sourdough loaf recipes and this one, by far, is the easiest and best tasting that I have found.
1 cup of sourdough starter
2 tbsp honey
1 tbsp salt
2.5 cups warm water
1 stick of butter, softened or coconut oil
7.5 - 8 cups of flour
Place in greased bowl overnight
Shape into loaves
Bake at 375℉ for 45 minutes

[@lenragsdell6689]

Just came across your channel. I look forward to your sourdough starter video.

[@ladonnaowens710]

Yes please show how to make a starter and then how and when to bake, feed etc.

[@cultivatingthecornerlot]

Of course! Since it does take a while to get a good, active and mature starter, I can begin filming this soon and have it up within the next few weeks or so - hopefully! 😊 thanks for your feedback!

[@odettetruter1554]

when do you feed in the morning or afternoon. 100% hydration?

[@silvermoon3486]

Great 👍🏼 video. 😊❤thanks

[@evettecooks8933]

Love that you are not measuring in grams.trying this recipe for sure

[@virginiamahon2863]

I, too, would like to learn how to make the starter. Thank you

[@robingalloway3541]

Thank you, I didn't understand how to use the sourdough starter till now

[@cultivatingthecornerlot]

You're so welcome! I'm happy this helped you out 😊

[@citygirlhomestead]

wow thank you my daughter in law gave me starter and I watch all these videos and want to throw it out but you made it look like I could actually do it thank you. I am gonna try it

[@cultivatingthecornerlot]

You are most welcome! I'm happy that this has encouraged you to try ❤️ Sourdough seems like a never-ending calculation when you watch all these technical videos and read all of these recipes. I always just want to scream, "it's just bread, people!!!" LOL while I'm sure that meticulously calculated bread is FABULOUS, I really just need a sustainable loaf of bread for my family! Hope it goes well for you! Enjoy!

[@citygirlhomestead]

@@cultivatingthecornerlot couldn't say it better I subbed hope to see lots of great videos thank you

[@eliasengler5730]

Just got a stand mixer for Christmas! Already made some standard white loaf bread but I wanna dive right into sourdough! I would love a video on how to make a sourdough starter. This video was super helpful!!

[@cultivatingthecornerlot]

Congrats on the stand mixer! You are gonna LOVE it! It's so helpful in the kitchen. I'm so happy you found this helpful 😊 I will work on a starter video soon! When you read about sourdough on the internet, it can kind of feel like a never-ending black hole of calculations. I think I've got it down to a basic recipe/method so I can share how easy it can be! Stay tuned 👍🏻

[@micheleturner2510]

Can't wait for your video on the Sourdough starter@@cultivatingthecornerlot

[@ariainman6691]

FANTASTIC LOOKING LOAVES....Got your recipe. Video well done. Thank you for sharing. Aria

[@cultivatingthecornerlot]

Thanks so much! I hope you find it to be easy and delicious! 😊

[@silvermoon3486]

Do you allow your dough to rise in bread pan before baking? You didn’t say if you allowed it to rise again, just that you threw it in the oven, just wondering if you can bake without it rising again 🤔🤷‍♀️👍🏼❤

[@judilyn48]

i am up to 10 cups of flour and it is not pulling away from the bowl in my stand mixer ugh what speed was the mixer on and how long did you mix it? .

[@paulagalvin9172]

3:20 New Mexico time. yes I would like your recipe for SD started please.

[@Boggsgirl]

Woud have liked to have seen the inside and the texture after all that!

[@cultivatingthecornerlot]

You're not the only one! 😂 I am sorry! I have posted a picture on my community page so everyone can see it 😊 I am a newbie creator, but I should have known better! Enjoy!

[@janvan4424]

​@@cultivatingthecornerlot Thank you! ❤

[@johnkelly9451]

About how much starter did you use and where do you store your honey that it's not crystalized? ty-John's wife

[@cultivatingthecornerlot]

Hey there! I used 1 cup of starter. I also put the basic recipe down in the description box for you, if you need it! 😊 As for the honey, I always keep it in a cabinet next to my stove/oven. We go through honey pretty quickly, so it rarely has time to crystallize around here! 😂 I hope this helps.

[@johnkelly9451]

​​​​@@cultivatingthecornerlot thank you for the recipe, I found it in description box and thank you for tip about honey, we will try this in cupboard near our stove next too as ours always crystallizes the week we bring it home and put it in the pantry hallway. Maybe we need to keep trying different locations for every new honey we bring in. We at least use it for tea and asian sauces even if it's crystalized. p.s. Your sourdough bread looks delicous and your loaves are beautiful! We need to learn to make this and love your starter jars too! ty again!-John's wife

[@user-vm8sf6hv3v]

Could you give your recipe in grams? it would be helpful a lot! :)

[@traceyparker1407]

Try adding a couple of eggs to your recipe while subtracting some water. Makes it more like a brioche sandwich bread. Delicious ❤❤❤

[@cultivatingthecornerlot]

That sounds delicious! I'm going to try that next time! Thank you 😊

[@leighkennedy2942]

How much do you subtract of the water

[@traceyparker1407]

Put the 2 eggs into a measuring cup & then add the water up to the amount that you used in your recipe. This should get you close to your previous hydration. Once ingredients are mixed & hydrated....add tiny amounts of water till you get the hydration you like. My recipe is for 2 loaves. 600g bread flour, 200g einkorn flour, 175g starter, 2 eggs, 22g salt, 100g honey, 100g heavy whipping cream, 3/4 stick softened unsalted butter, 150g water. 10minutes in the stand mixer, rest 10 minutes, 10 minutes in stand mixer. The dough should be coming away from the sides of the bowl, is silky soft & not sticky. Then into oven with the light on for 3 hours, then into fridge for cold proof ×8-12 hours. Shape dough next day into loaf pans & back into oven with the light on until they are puffy & have risen above the edge of the bread pan. Bake at 350 degrees fahrenheit for 38minutes or an internal temperature greater than 200 degrees. The hydration level can drastically change due to climate, humidity, size of eggs ect. Also, I do the following semi tangzhong tech, which helps the bread last longer & retain more hydration during baking. Into a small saucepan add 20g flour, 50g cream & 50g water; whisk on medium heat until u get a very thick consistency. Don't burn it. Let cool and add this mixture to your dough at the beginning of the process. I am telling y'all, this is the best sandwich bread ever. Give it a try. Let me know how it goes 🤗🤗🤗

[@lolajacomino6574]

This recipe looks nice, but I was expecting to see the crumb 🤷🏻‍♀️ 🥖

[@cultivatingthecornerlot]

You are so right! I completely left that out. As a bread video viewer myself, I should know better - that's the best part! 😂 lesson learned, and I will be sure to o this for my sourdough starter video (coming out later) 😊 thanks for the feedback!!

[@debrahooper1731]

I’m sorry but I’m visually impaired and I can’t see what you are doing. I like it when you talk us through a recipe

[@cultivatingthecornerlot]

Of course! I will absolutely make it a point to do this on the next recipe video I make! Thank you for the feedback! ❤️

[@Harrzack]

Interesting! Your vid shows just how forgiving sourdough dough is, as your technique goes against most every vid (and I have watched MANY). You might at least try scoring the top of the loaves before you put them in the oven - it will help control the cracking you are getting 🙃