Soft, slightly tangy, and subtly sweet—perfect for toast, French toast, or slathered with jam!

Why This Recipe Works

Balanced flavor: A touch of honey or sugar tames the sourdough tang.
Enriched dough: Milk and butter create a tender crumb.
Versatile: Add cinnamon, raisins, or chocolate chips for extra sweetness.

What You’ll Need To Make Sweet Sourdough Bread

(Makes 1 loaf)

100g active sourdough starter (fed, bubbly, and ripe)
250g warm whole milk (or plant-based milk)
50g honey (or maple syrup)
25g unsalted butter, melted (or coconut oil)
10g salt
500g bread flour (or all-purpose flour)
Optional add-ins: 1 tsp cinnamon, 100g raisins, or 100g chocolate chips

Tools You’ll Need

Mixing bowl
Kitchen scale
Dutch oven (or baking stone + steam tray)
Banneton (proofing basket) or bowl

How To Make Sweet Sourdough Bread

1. Feed Your Starter

8–12 hours before baking, feed your sourdough starter (1:1:1 ratio of starter, flour, and water). It should be bubbly and doubled in size.

2. Mix the Dough

Combine wet ingredients: In a large bowl, mix the starter, warm milk, honey, and melted butter.
Add dry ingredients: Stir in flour and salt until a shaggy dough forms.
Optional add-ins: Fold in cinnamon, raisins, or chocolate chips.

3. Bulk Fermentation

Cover the dough and let it rest at room temperature (70–75°F) for 4–6 hours.
Perform 4 sets of stretch-and-folds every 30 minutes during the first 2 hours.

4. Shape the Dough

Turn the dough onto a floured surface. Shape into a tight boule (round) or batard (oval).
Place seam-side up in a floured banneton or bowl lined with a tea towel.

5. Cold Proof

Cover and refrigerate for 12–16 hours (overnight) for deeper flavor.

6. Bake

Preheat: Place a Dutch oven in the oven and preheat to 450°F for 1 hour.
Score: Turn the dough onto parchment paper. Score the top with a sharp knife.
Bake:
- 20 mins with lid on (to trap steam).
- 25–30 mins with lid off until deep golden brown.

7. Cool

Let the loaf cool on a wire rack for 2+ hours before slicing (patience is key!).

Tips for Success

Sweetness hack: Brush baked bread with honey butter for a glossy, sweet crust.
Add-in timing: Soak raisins in warm water or tea first to keep them soft.
No Dutch oven? Use a baking sheet + steam tray (pour boiling water into a pan below).

Variations

Cinnamon Swirl: Roll out dough, sprinkle with cinnamon sugar, and shape into a loaf.
Orange Zest: Add 1 tbsp orange zest to the dough for a citrusy twist.
Nutty Crunch: Fold in 50g chopped walnuts or pecans.

Storing Your Bread

Room temp: Wrap in a towel for up to 3 days.
Freeze: Slice and freeze for up to 3 months. Toast straight from frozen!

More Relative Recipes:

FAQs

Q: Can I make this vegan?
A: Yes! Use plant-based milk, coconut oil, and maple syrup.

Q: Why is my bread too sour?
A: Shorten the cold-proof time to 8–12 hours.

Q: Can I skip the cold proof?
A: Yes—proof at room temp for 2–3 hours instead, but flavor will be milder.

The Secret to a Golden Crust (That’ll Make You Proud)

Let’s talk about that glorious crust. You know, the kind that crackles when you slice into it and shatters into buttery, caramelized flakes? The trick is steam—it’s non-negotiable. When you bake sweet sourdough bread in a Dutch oven, the trapped steam keeps the dough moist long enough for the crust to expand and develop those blistered, golden bubbles. No Dutch oven? No problem! Toss a handful of ice cubes into a baking tray on the oven’s bottom rack when you load the bread. The steam works like magic, and your crust will still sing. Just don’t skip the preheating—those 60 minutes waiting for the oven to get nuclear-hot are the difference between “meh” and “mic drop.”

When Patience Pays Off (A Love Letter to Fermentation)

I’ll admit it: sourdough tests your patience. That overnight cold proof? It feels like waiting for a text back from your crush. But here’s the thing—time is your secret ingredient. While the dough chills, the sourdough starter keeps working, breaking down the flour’s starches into sugars. This slow fermentation not only deepens the tangy-sweet flavor but also makes the bread easier to digest. So, binge-watch your favorite show, take a nap, or stare at the fridge nervously. The longer you wait, the better the payoff. (But if you’re in a hurry, a 2-hour room-temp proof works too—your bread will just be sweeter and less complex.)

Sweet Sourdough SOS: Fixing Common Disasters

Even seasoned bakers have “oops” moments. Here’s how to salvage your loaf:

Dense crumb? Your starter might’ve been sluggish. Next time, let the dough rise until it’s puffy and jiggly—like a waterbed.
Burnt bottom? Slide a baking sheet under the Dutch oven halfway through baking.
No rise? Your kitchen’s too cold. Let the dough proof near a warm oven or in a turned-off microwave with a hot mug of water.
Sticky mess? Dust your hands and workspace with rice flour—it’s less absorbent than regular flour and prevents gluey disasters.

Beyond the Loaf: How to Use Sweet Sourdough

This bread isn’t just for slicing! Get creative:

French Toast: Soak thick slices in a custard of eggs, milk, and vanilla. Fry in butter and drizzle with maple syrup.
Bread Pudding: Cube stale bread, toss with cinnamon, raisins, and custard. Bake until golden.
Croutons: Toss cubed bread with olive oil, salt, and herbs. Bake at 375°F until crispy.
Grilled Cheese: Layer with brie and fig jam for a sweet-savory twist.

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