Speaking of fall comforts, I wanted to share something I’m quite proud of—my homemade sourdough sandwich bread! I’ve attached a picture of it fresh out of the oven. There’s just something so satisfying about baking, especially when it turns out this well. If you’d like the recipe, I’d be more than happy to share it—it’s simpler than you’d think!

In between my baking adventures, I’m also busy working on my next cozy mystery, and I can’t wait for you to dive into it. Stay tuned for updates!

Wishing you a wonderful, cozy fall filled with delicious bread and delightful mysteries.

Sourdough Sandwich Bread Recipe
Makes: 2 Loaves | Prep Time: 13+ Hours | Cook Time: 40 Minutes

Ingredients:

• 1 cup (200g) active sourdough starter
• 2 ⅔ cups (600g) warm filtered water
• ¼ cup (85g) raw honey
• 7-8 cups (1050-1200g) bread flour (adjust as needed) I used 6 cups.
• 3 Tbsp (40g) olive oil
• 4 tsp (24g) Himalayan salt

Instructions:

1. In a large mixing bowl, combine the active starter with the warm water and honey, stirring until well combined. Add the bread flour, olive oil, and salt, and stir until the dough starts to come together but remains somewhat loose and will seem a little too wet.
2. Flour your hands and continue kneading the dough until most of the flour is incorporated and the dough is smooth. Cover the bowl with a damp towel and let the dough rest for about 45-60 minutes.
3. Perform a series of stretch-and-fold techniques to help develop the gluten. Once done, cover the bowl with plastic wrap or a damp towel and leave it at room temperature overnight for 8-10 hours. Do not refrigerate the dough.
4. The next morning, lightly flour your work surface and gently transfer the dough onto it to release any trapped air. Divide the dough in half for two loaves. Shape each half into a rectangle, then roll the dough tightly into a log shape. Allow the dough to rest for 10 minutes.
5. Grease your loaf pans with olive oil or butter. Shape the logs by tucking and pulling the dough slightly to create tension on the surface. Pinch the seams closed, then place the dough into the pans. Cover and let rise for 2-3 hours until the dough has doubled in size.
6. Preheat your oven to 375°F (190°C). Once the dough has risen, bake the loaves for approximately 40 minutes, or until golden brown. Brush the tops with melted butter right after removing them from the oven, and allow the loaves to cool for 1-2 hours before slicing.

This bread pairs perfectly with butter, jam, or honey, and makes for excellent French toast. It also works great for sandwiches and stays fresh for 2-3 days if kept covered or stored in a bread bag.

Tip:
If your dough seems over-proofed, don’t worry! It can still rise beautifully after shaping and baking.

Need to make Sourdough starter?

Beginner Sourdough Starter Recipe
Yield: Approximately 1 cup (236g) | Method: 1 Bowl

Looking for an easy way to create a sourdough starter from scratch? This simple guide is perfect for beginners, no special equipment needed. Follow along as I walk you through each step, offering tips and tricks along the way. In no time, you’ll have your very own active starter to bake with!

Before you begin, here are a few important notes:

• The process usually takes about 7 days if your kitchen is warm enough (ideally between 70-75°F). However, it can take up to 2 weeks or more for the starter to become strong and active, so don’t worry if it takes longer!
• When you switch to all-purpose or bread flour around Day 3 or 4, you may notice that the starter’s growth slows down a bit. This is completely normal—just stay patient!

What You’ll Need:

• 1 large jar (about ¾ L or similar)
• 1 rubber band or piece of tape to mark the growth
• 1 (5 lb) bag of all-purpose or bread flour (I like King Arthur Flour or Trader Joe’s brand)
• ½ cup (60g) whole wheat flour
• Warm water (around 85°F)

Once your starter is active, you can use it to bake sourdough bread or other delicious recipes!

Instructions

Before you start: Establish a consistent feeding routine. Your starter will thrive on consistency! I find it helpful to feed my starter in the morning, right around the time I’m having my first cup of coffee.

Day 1:
Combine 60g (½ cup) of whole wheat flour and 60g (¼ cup) of warm water in your jar. Stir until the mixture is thick and pasty. Cover the jar loosely and leave it in a warm spot (around 70-75°F) for 24 hours.

Tip: A good place to keep your starter warm is inside your oven (turned off) with the light on for 1-2 hours. Be sure to monitor the temperature, as it can get warm quickly. You could also try using a proofing box or place it near a warm spot in your kitchen.

Day 2:
Check for bubbles! Even if you don’t see any, they might have appeared overnight while you were sleeping. No need to do anything today—just let the starter rest for another 24 hours.

Tip: Sometimes you’ll notice a dark liquid on top of the starter, called “hooch.” It smells a bit strong, but it’s perfectly normal. This just means your starter is hungry! If you see it, simply pour it off before your next feeding.

Day 3:
Time for your first discard! Remove half of the starter (around 60g) and discard it. Then, feed the remaining starter by adding 60g (½ cup) of all-purpose or bread flour and 60g (¼ cup) of water. Mix well, cover, and leave it in a warm spot for another 24 hours.

Day 4-7:
Repeat the same process each day: discard half of the starter and feed it with 60g of flour and 60g of water. Mix until smooth, cover, and let it rest in a warm spot for 24 hours. By Day 7, your starter should be bubbly and doubling in size within a few hours of feeding.

Day 8 and Beyond:
By now, your starter should be active and ready to use! It should be filled with bubbles, light, and airy with a texture similar to marshmallows. It should also have a pleasant, slightly tangy smell (and no more gym socks!).

If your starter isn’t ready yet, don’t worry! Keep feeding it daily until it becomes strong and active, which may take another week or more, depending on the temperature and other factors.

Once your starter is ready, you can transfer it to a clean jar and, in true sourdough tradition, give it a name! My starter’s name is Dillon, after my oldest boy.

Wondering if your starter is ready?
Try the float test: Take a teaspoon of your bubbly starter and drop it into a cup of water. If it floats, it’s ready to use!

Storage Options

• If you bake often: Keep your starter at room temperature and feed it once or twice a day to keep it active.
• If you bake occasionally: Store your starter in the fridge and feed it once a week. No need to bring it to room temperature before feeding—just add flour and water and pop it back into the fridge.

This should keep you well on your way to sourdough success! Happy baking!

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