Basic Soft Sourdough Bread

by - May 06, 2019

Since I have quite a bit of excess sourdough starter discard, I used it to make this soft bread.  This recipe is adapted from Jeannie Tay with some modifications.  Thank you, Jeannie for the recipe.  The aroma of this bread is very different from bread made with instant yeast.  It is a nice fragrant bread with the very slightest taste of sourness that subtly enhances its flavour.  I understand now why some bakers say that you will not want to use instant yeast if possible, after trying natural levain.  The texture is very soft. However, the bread will become slightly dry by the third day.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.

Soft Basic Sourdough Bread Recipe

Yields:  1 loaf


265g active sourdough starter (Feed 90g sourdough starter + 90g bread flour + 90g water, wait till tripled.  It took about 3-4 hours depend how strong is your starter.  My starter still young, it took around 4 - 5 hours)

Main Dough:
270g bread flour (I used high gluten Japanese Bread Flour)
80g whole wheat flour
30g brown sugar or honey (I used brown sugar)
1 tsp salt
30g butter, room temperature
130g full cream milk
60g lukewarm water

Loaf Pan (20 cm X 10 cm X 10 cm)

  1. Put all ingredients, including the 265g sourdough starter (levain) into the bowl of stand mixer. Using the dough hook, knead for 15 minutes until the dough comes together and window pane stage.
  2. Let the dough rise in a warm place for 60 minutes in a large greased bowl, covered with cling film or kitchen towel.  It is fine if the dough doesn't rise until double the size after 1 hour.
  3. Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 2 equal portions. Form each portion to a ball.  Flatten with rolling pin into a dish.  Fold right to centre and fold left overlap it.  Roll out with rolling pin into long rectangle shape. Roll up the dough like Swiss Roll until a small log is formed. 
  4. Place all dough in the prepared loaf pan.  Let it proof at warm and dark place until the dough reaches the height of the pan.  It took around 2 - 4 hours or more, depend on the weather.
  5. Fifteen minutes before baking, preheat the oven to 180C.
  6. Bake at preheated oven for 30 minutes, or until golden brown.
  7. Remove bread from oven and let them cool on rack completely before slicing.

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  1. Hi, can I use fresh milk instead of full cream milk?

    1. Hi there, Thank you for asking. Yes, it is fine to use fresh milk.

      Cheers & happy baking :)

  2. 请问做软基本面包的盒子要放防沾纸吗,我盒子是没防沾的,烤这面包要加风扇,还是只用上下火18O,谢谢

    1. Hi there,

      Thank you for asking. Sorry, my Mandarin not so good. I don't understand what you are asking on the first part. Anyhow, I baked at 180C bottom and top heat. If you would like to use fan-forced, please reduce to 160C. However, it is just a guideline as difference oven behalf differently.

      Cheers :)

  3. Hi, I don't have sourdough starter, can that be made from scratch? T. I. A.

    1. This comment has been removed by the author.

    2. Hi June,

      Thank you for asking. I followed this Youtube below to make from scratch.


    3. Thanks! By the way, if f I want sourdough rye bread, can I substitute bread flours with rye flours? T. I. A

    4. Hi June,

      If I am not wrong, you should not replace all bread flour with rye flour. It is because rye flour doesn't have gluten and may not yield the texture like bread. If I were you, I will use only 20% rye flour of the total flour.

      I hope it helps.


  4. Great recipe ... easy to put together and tasty result. Thank you for sharing.

    1. Thank you for your comment. Glad that you like it.
      Cheers :)