1 cup (240g) active sourdough starter (fed and bubbly)

1 ½ cups (360ml) warm water

4 cups (480g) bread flour

2 tbsp sugar or honey (optional)

2 tbsp unsalted butter or olive oil

1 ½ tsp salt

Optional Add-ins:

½ cup shredded cheddar (for sourdough cheese bread)

1 tbsp dried herbs or 2 tbsp seeds (for flavor and texture)

Activate the Starter: Feed your sourdough starter 4–6 hours before baking. It should be bubbly and doubled in size.

Mix the Dough: In a large bowl, whisk together starter, warm water, and sugar or honey. Add flour and salt, mixing until a shaggy dough forms.

Knead: Knead the dough on a lightly floured surface for about 8–10 minutes, or until smooth and elastic.

First Rise (Bulk Fermentation): Place the dough in a greased bowl, cover, and let rise for 3–4 hours at room temperature. Fold once halfway through.

Shape: Gently deflate and shape into a loaf. Place into a greased loaf pan or form small rolls for sourdough sandwich rolls.

Second Rise: Cover and let rise for 1–2 hours, until the dough doubles in size.

Bake: Preheat oven to 375°F (190°C). Bake for 35–40 minutes, until golden brown and hollow-sounding when tapped.

Cool: Let cool completely on a wire rack before slicing.