A Little Help from a Friend
My sourdough starter is like an old friend. It lives in my fridge. I feed it flour and water, and it grows bubbly and happy.
For this bread, we use buttermilk too. It makes the loaf soft and gives it a little tang. I love that flavor. It feels cozy and warm.
The Magic of Waiting
You mix everything into a shaggy dough. Then the real magic begins. You let it sit for a long time, maybe overnight.
The tiny yeasts wake up and get to work. They puff up the dough. This slow rise matters. It builds a deep, delicious flavor you just can’t rush.
A Lesson in Patience
After its long nap, you shape the dough. You roll it up tight like a sleeping bag. This gives the loaf its nice shape.
Then it needs one more short rest. I know, more waiting. But this step matters most. It gives the bread its final lift. Do you find it hard to wait for good things too?
The Best Smell in the World
You pop the loaf in the oven. Soon, the most wonderful smell fills your kitchen. Doesn’t that smell amazing? It is the smell of happiness.
*Fun fact: The buttermilk helps the crust get a beautiful, dark golden color. I still smile when I see that perfect color.
Sharing the Warmth
The hardest part is letting the bread cool. If you cut it too soon, it gets gummy. But once it’s cool, that first slice is pure joy.
I love to slather a warm piece with butter. It’s a simple pleasure. What is your favorite thing to put on fresh bread? Tell me all about it.
Your Turn to Bake
Baking this bread connects you to bakers from long ago. It is an old, simple tradition. I find that very comforting.
My first loaf was a bit flat. I laughed and tried again. What was your first baking adventure like? I would love to hear your story.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 1/4 cup (57 grams) | Softened |
| Honey | 1 tablespoon (21 grams) | |
| Salt | 1/2 tablespoon (8 grams) | |
| Sourdough Starter | 1/2 cup (114 grams) | Active and bubbly |
| Buttermilk | 1 1/4 cups (305 grams) | |
| All Purpose Flour | 3 1/2 cups (473 grams) |
My Simple Buttermilk Sourdough Loaf
Hello, my dear. Come sit with me. I want to share my favorite bread recipe. It is simple and smells like a warm hug. This loaf uses buttermilk for a soft, tender crumb. My own grandma taught me this one.
I still make it every Sunday. The starter is like an old friend. It needs care and a little chat now and then. Doesn’t that smell amazing? Let’s begin our baking.
Ingredients
- 1 cup active sourdough starter
- 1 ½ cups buttermilk
- 2 tablespoons honey
- 4 cups bread flour
- 1 ½ teaspoons salt
Instructions
Step 1: Grab your stand mixer with the dough hook. Put everything in the bowl. I add the flour last. This lets me adjust for my starter’s mood. My starter can be a bit wet sometimes. Mix it on low until the dough is smooth.
Step 2: Keep mixing for about ten minutes. The dough will become stretchy. It should pull away from the bowl’s sides. You can also knead it by hand. I love the feel of dough in my fingers. (A hard-learned tip: if it sticks to everything, add a sprinkle more flour).
Step 3: Put your dough in a greased bowl. Cover it with a damp towel. Let it rest in a warm spot for a long time. I leave mine on the fridge overnight. It will grow so big. I still laugh at the time I forgot and it peeked under the towel.
Step 4: The next day, flour your counter. Gently roll the dough into a rectangle. Then, roll it up tightly like a sleeping bag. This gives the bread tension for a good rise. It’s a simple trick that works every single time.
Step 5: Place your rolled dough into a buttered loaf pan. Cover it again with a towel. Let it rise for a few more hours. It should look puffy and doubled in size. What’s your favorite cozy spot for dough to rise? Share below!
Step 6: Heat your oven to 375 degrees. You can brush the top with an egg wash. This makes the crust a beautiful golden brown. Bake for 45 minutes. The best part is that warm, toasty smell filling your kitchen.
Step 7: Take the loaf out when it’s beautifully golden. Let it cool completely on a rack. I know, waiting is the hardest part. But slicing it warm makes it gummy. The patience is always worth it.
Cook Time: 45 minutes
Total Time: 14–18 hours
Yield: 1 loaf
Category: Baking, Bread
Three Tasty Twists to Try
This bread is a wonderful blank canvas. You can add so many things to make it your own. Here are a few of my favorite little changes. They are all so simple and fun.
- Cheesy Herb: Mix a handful of shredded cheddar and some dried rosemary right into the dough.
- Everything Spice: Before baking, brush with water and sprinkle on that delicious everything bagel seasoning.
- Honey & Oat: Use a bit more honey and roll the shaped loaf in old-fashioned oats for a crunchy top.
Which one would you try first? Comment below!
Serving Your Beautiful Loaf
A warm slice of this bread needs very little. A thick spread of good butter is pure joy. For breakfast, I love it with a dollop of jam. It also makes the best toast for your soup.
For a drink, a cold glass of milk is perfect. My husband always preferred a dark ale with his. Both are wonderful choices on a quiet evening. Which would you choose tonight?
Keeping Your Sourdough Happy
This loaf stays fresh on the counter for a few days. Just wrap it in a towel. For longer life, slice and freeze it. You can toast slices straight from the freezer.
I once gave a frozen loaf to my grandson. He said it tasted just-baked weeks later. Batch cooking means you always have bread ready. This saves you time on busy days.
It is a wonderful feeling to have homemade bread anytime. A warm kitchen makes a home feel cozy. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Troubles
Is your bread too dense? Your starter might not be bubbly enough. A happy starter is key for a light loaf. I remember my first flat loaf. I learned to feed my starter more often.
Is the crust too pale? Try that egg wash for a golden color. A beautiful crust makes the bread even more special. Is the dough not rising? Your kitchen might be too cold.
Let it rise in a warm spot, like on the fridge. This patience makes the flavor much better. Understanding these little things builds your cooking confidence. Which of these problems have you run into before?
Your Sourdough Questions Answered
Q: Can I make this gluten-free? A: I have not tried it. Gluten-free flours act very differently. It might not rise the same way.
Q: Can I make the dough ahead? A: Yes. Let it do its first rise in the fridge overnight. This slow rise adds great flavor.
Q: What if I don’t have buttermilk? A: Add one tablespoon of lemon juice to regular milk. Let it sit for five minutes. Fun fact: This is called “clabbering” the milk!
Q: Can I double the recipe? A: Absolutely. Just make two loaves. You can share one with a friend.
Q: Is the honey necessary? A: It helps feed the yeast. You can use a little sugar instead. Which tip will you try first?
Share Your Baking Joy
I hope you love making this simple loaf. The smell of baking bread is pure happiness. It reminds me of my own grandmother’s kitchen.
I would be so delighted to see your creation. Sharing food is a way to share love. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Simple Buttermilk Sourdough Loaf
Description
A classic, soft, and tangy sourdough loaf made with buttermilk for a tender crumb and rich flavor.
Ingredients
Instructions
- To a stand mixer bowl with a dough hook attachment, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter’s hydration. Knead on low until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test. You can also do this by hand kneading.
- Place in a lightly greased bowl with a lid, damp towel, or cover bowl with plastic wrap. Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator (not in the refrigerator).
- Place the dough on a clean work surface that has been lightly floured. Roll the dough flat into a rectangle and roll it up tightly. This adds tension to the dough which helps give it that oven spring. Add to parchment lined or buttered loaf pans. Cover with a dish towel.
- Allow the dough to rise again for about 2-4 hours at room temperature, or until doubled.
- Preheat the oven to 375 degrees F. Add an optional egg wash for more browning. Bake for 45 minutes, or until golden brown. The internal temperature should be about 190 degrees when it is baked through. Allow to cool completely before slicing.
Notes
- For best results, ensure your sourdough starter is active and bubbly before beginning. Cooling the loaf completely is crucial for easier slicing and the best texture.