Beginner Sweet Sourdough

Name: Beginner Sweet Sourdough
Prep time: 30 min
Cook time: 40 min
Total time: 12 h
Yield: 1 loaf
Ingredients: 500g bread flour; 350g water, lukewarm; 100g active sourdough starter; 2 tbsp honey or sugar; 10g salt

Highlighted under: Baking & Desserts

I’m excited to share my journey with making this Beginner Sweet Sourdough! As someone who has dabbled in baking for years, I found this recipe to be a perfect balance of sweet and tangy. The flavor of the natural fermentation really shines, and it’s surprisingly simple to make. Each step encourages exploration and creativity, allowing bakers of any level to enjoy the process. Moreover, the aroma that fills your kitchen while baking is an experience in itself—you simply can't resist the warm, inviting smell of freshly baked bread!

Created by

Isla Turner

Last updated on 2026-01-20T00:55:16.372Z

My first attempt at sourdough was filled with anticipation. I mixed my starter with flour, water, and a touch of sweetness, and waited patiently. To my delight, the dough began to rise beautifully! What made this recipe stand out was the addition of honey, which added a unique sweetness that complemented the sour notes perfectly.

Through trial and error, I discovered that longer fermentation times yield a more complex flavor. Keeping an eye on the dough's texture and knowing when it's ready made all the difference. This method brought out the delightful nuances of sourdough that I’ve come to love.

        Why You'll Love This Recipe
        Soft, pillowy texture with a hint of sweetness
Unique blend of tangy and sweet flavors
Perfect for toast, sandwiches, or simply on its own

      

Mastering the Dough

Understanding your dough is a crucial part of sourdough baking. The initial mixing phase should result in a shaggy dough. After letting it rest for 30 minutes, known as autolyse, the flour will fully hydrate, making the subsequent kneading much easier. You'll notice a dramatic change in texture as the dough becomes more cohesive and elastic. Pay attention to visual cues; a well-kneaded dough will be smooth and slightly tacky without being overly sticky.

Using the stretch and fold method can be particularly effective if you're short on time. Instead of traditional kneading, you can stretch the dough and fold it over itself every 30 minutes during the first rise. This method helps to strengthen the gluten structure without intense physical labor, making it easier for beginners to achieve great results.

Perfecting the Rise

The first rise is essential for developing the flavors and texture of your sourdough. Ambient temperature plays a significant role here; warmer environments will speed up fermentation, while cooler surroundings will slow it down. Aim for a rise of about 4 to 6 hours, or until it has nearly doubled in size. If you notice the dough has expanded significantly, it's a sign that the yeast is active, and you're on the right track.

During the second rise, it's important to handle the dough gently to preserve the air bubbles that formed during the first rise. Covering it allows for a controlled environment and prevents the surface from drying out. At this stage, a proofing basket or bowl lined with a floured cloth aids in maintaining the shape and texture of your loaf.

Baking and Beyond

When it comes to baking your bread, the initial steam is key to achieving that perfect crust. If your baking sheet doesn’t give off enough steam, consider placing a shallow pan filled with water at the bottom of your oven. This creates a humid environment that helps the crust develop beautifully before the loaf sets. Look for a golden brown color and listen for a hollow sound when tapping the bottom—both indicate doneness.

Once your bread has baked, resist the urge to cut into it right away. Allowing it to cool on a wire rack for at least 30 minutes helps the crumb set properly, enhancing the texture. If you want to store your bread, it's best to wrap it in a cloth to maintain its crustiness, or freeze it if you won't finish it within a few days. Just make sure to slice it beforehand for easy thawing!

Ingredients

Gather the following ingredients to create this delicious sourdough.

Ingredients for Sweet Sourdough

500g bread flour
350g water, lukewarm
100g active sourdough starter
2 tbsp honey or sugar
10g salt

Ensure that your ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your Beginner Sweet Sourdough.

Mix the Dough

In a large bowl, combine the flour, water, active sourdough starter, and honey. Stir until a rough dough forms. Let it rest for 30 minutes to allow the flour to absorb the water.

Add Salt and Knead

Sprinkle the salt over the dough and knead for about 10 minutes until the dough is smooth and elastic. You can use the stretch and fold method for an easier approach.

First Rise

Cover the bowl with a damp cloth and let it rise for 4 to 6 hours at room temperature, or until it doubles in size.

Shape the Dough

Once risen, gently deflate the dough and shape it into a round loaf. Place it seam-side down in a proofing basket.

Second Rise

Cover the dough and let it rise for another 1 to 2 hours. Meanwhile, preheat your oven to 450°F (230°C).

Bake the Bread

Carefully turn the dough onto a baking sheet, score the top, and bake for 30-40 minutes until golden brown and hollow-sounding.

Cool and Enjoy

Allow the loaf to cool on a wire rack before slicing. Enjoy your sweet sourdough warm or toasted!

Your delicious Beginner Sweet Sourdough is now ready to be savored!

Pro Tips

For best results, use bread flour and ensure your sourdough starter is active and bubbly before beginning. Experiment with fermentation times to discover your preferred flavor profile.

Flavor Variations

While this sweet sourdough recipe shines on its own, there are plenty of ways to personalize it further. Consider adding dried fruits like cranberries or apricots for a fruity twist. Nuts, such as walnuts or pecans, can also add delightful crunch and depth to the flavor profile. Adding spices like cinnamon or nutmeg during the mixing stage can also enhance the sweetness while keeping the tangy aspect intact.

For those looking to reduce the sweetness, try substituting some of the honey with sourdough starter. This will add complexity and depth without making it overly sweet. You could also explore using different types of flour, like whole wheat or rye, which will introduce unique flavors while still retaining the basic structure of the sourdough.

Troubleshooting Common Issues

If your bread dough doesn’t rise as expected, one potential issue might be the activity level of your sourdough starter. Make sure it’s bubbly and doubled in size before using it in the recipe. If you find that your dough is too sticky, you can gradually incorporate a small amount of additional flour while kneading to achieve a manageable consistency without overworking it.

In cases where the crust forms too quickly, the interior may be doughy. This can happen if your oven is too hot; consider decreasing the temperature slightly or baking longer to allow the center to cook through. Remember, every oven behaves a bit differently, so doing a couple of trial bakes to dial in your perfect temperature can be worth the effort!

Make-Ahead Tips

If you're looking to save time, consider preparing the dough the night before. After the first rise, you can shape it and place it in the fridge overnight for a slow fermentation. This not only enhances the flavor but can also free up your schedule for baking in the morning. Just ensure you allow the dough to come back to room temperature for about 30 minutes before the second rise, which is essential for optimal oven spring.

If you're planning to bake in bulk, this dough can also be frozen after shaping. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. When you're ready to use it, let it thaw in the fridge overnight, then bring it back to room temperature and let it rise before baking. The bread will come out as fresh as the day you made it, perfect for sharing or enjoying at your leisure!

Questions About Recipes

→ Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture may not be as chewy and the rise might be slightly less.

→ How do I know if my sourdough starter is active?

A healthy starter will double in size within 4 to 6 hours after feeding and have a pleasant sour smell.

→ Can I make this sourdough recipe gluten-free?

Yes, by using a gluten-free flour blend, though the texture and flavor will differ. You may also need to adjust hydration levels.

→ How long does this bread stay fresh?

It stays fresh for about 2-3 days at room temperature, but you can freeze it for longer storage.