Table of contents
This recipe for Same Day Sourdough Bread and Starter is from 1980’s cookbook for Sourdough Bread and gave it a modern update that’s quick and simple to make, using a stand mixer vs. kneading by hand. It is perfect to make on a cold winter day to warm up your house and eat alongside a warm bowl of soup.
My vintage inspiration.
The inspiration for this sourdough bread comes from my Whole Foods for the Whole Family (1981), by the La Leche League International, is filled with vintage wholesome recipes for breakfast, lunches, and desserts. Here is an original recipe for sourdough starter inspired from this cookbook. Here’s how I baked it modern…the original recipe called for yeast, I used instant yeast instead to speed up the process, instead of using just all purpose flour I used a combination of bread flour and all purpose flour, and I increased the amount of butter to add richness into the bread loaf vs. just using to grease the bowl.
See more vintage inspired recipes from this book Classic Granola
Wet Ingredients
- Sourdough starter is used to make traditional sourdough bread using the starter as the leavining instead of yeast.
- Bottled water is best when making sourdough so that the minerals from your tap water do not interupt the natural fermentation process.
Dry Ingredients
- Bread flour is a type of wheat flour that has a higher protein content of 11-14%. Therefore it helps develop more gluten, providing more structure and elasticity, making it ideal for baking bead. It is perfect for making bread, rolls, and pizza crust.
- Pink salt is a type of rock salt found near the Himalayas, that contains trace minerals and is minimally processed.
Make your own ingredients
Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.
Sourdough Starter:
Basic Sourdough Starter
Check out this recipe
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Gluten-Free (no gluten)
- Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
- Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
- Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
- Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Keto (low carb, high fat)
- Flour: Swap the white flour for almond flour or coconut flour.
- Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
- Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
- Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Wholesome (minimally processed)
- Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
- Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
Allergen Free (none of the 9 allergens)
- Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
- Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
- Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.
Storage & Freezing
Baked: Cover in air-tight container and leave on counter up to 3 days. To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw on counter in the container for 1/2 hour before opening up the container.
Same Day Sourdough Bread
Servings: 12
Print Recipe
Pin Recipe
Equipment
- Dutch Oven (Ceramic Pan)
- bee wrap cover or towel
Ingredients
DRY INGREDIENTS
- 4 c. unbleached bread or all-purpose flour
- 1 ½ tsp. salt
WET INGREDIENTS
- ¾ c. sourdough starter
- 1 ¾ c. warm water
Instructions
PREP
- Gather equipment. Grease 9x5x3 bread pan with non-stick spray or butter.
- Mix together sourdough starter, water, and salt in bowl. Mix together with a dough whisk.
DOUGH
- Place yeast, sugar, and warm water in mixer bowl with the dough attachment and mix together.
- Add flour and salt and mix together.
- Add in warm milk and butter and mix for about 10 minutes until the dough pulls away from sides of bowl and is no longer sticky. Remove dough from the bowl and use butter or oil to grease the bowl. Put dough back in and roll it around until all coated. Cover with saran wrap or towel.
PROOF
- Let rise in a warm place about 1 hour-1 1/2 hours. The dough is ready when it doubles in size or touches the saran wrap.
- Place dough onto a board or counter dusted with flour and knead by hand to shape into a rectangle. Roll up and place in bread loaf pan. Cover with saran wrap or towel.
SECOND PROOF
- Let rise in a warm place another 45 minutes-1 hour. The loaf is ready when it reaches slightly above the top of the bread pan.
BAKE
- Bake at 400° for 15 minutes. Reduce oven to 375° and bake an additional 25-30 minutes until center is 210°.
- Let bread cool before slicing. Cover and store in airtight container and keep on counter 1-2 days, refrigerator for 3-5 days or freeze up to 6 months.
Notes
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here. Here are a few basic tips when converting conventional recipes into specialty baked goods.- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Gluten-Free (no gluten)
- Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
- Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
- Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
- Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Keto (low carb, high fat)
- Flour: Swap the white flour for almond flour or coconut flour.
- Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
- Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
- Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.
Wholesome (minimally processed)
- Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
- Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
Allergen Free (none of the 9 allergens)
- Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
- Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
- Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.
More Bread recipes
1980’s Vintage Cookbooks
Leave a comment below and let me know how it turned out for you!
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