Instructions
1. Mix the Dough
In a large bowl, mix the starter, warm milk, honey, and butter. Add the flour and mix until a shaggy dough forms. Cover and let rest for 30 minutes.
2. Knead & Bulk Ferment
Add salt and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise at room temperature (70-75°F) for 4-6 hours, until doubled.
3. Shape the Loaf
Gently deflate the dough, shape it into a tight log, and place it in a greased 9×5-inch loaf pan. Cover and let rise overnight in the fridge or 2-4 hours at room temp, until it domes slightly over the pan.
4. Bake
Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow-sounding when tapped.
5. Cool & Enjoy
Let cool completely before slicing (if you can resist!).
This gives you a soft, fluffy loaf with a beautiful sourdough flavor—perfect for sandwiches! 🥪✨
Did you do anything special to get yours just right? 😊