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There’s something magical about the aroma of freshly baked sweet sourdough bread filling your kitchen. Have you ever wanted to combine the tangy depth of a traditional sourdough starter with a touch of natural sweetness? This recipe does just that—delivering a soft, fluffy texture with a beautifully golden crust.
Unlike classic sourdough, this version is enriched with butter, honey, and milk, creating a slightly sweet, irresistibly tender loaf. Whether you’re new to sourdough baking or a seasoned pro, this recipe is easy to follow and rewarding to make. So, grab your proofing basket and let’s get started on a loaf that truly melts hearts!
Why You Need This Recipe
If you love the rich, complex flavors of sourdough but crave a touch of sweetness, this recipe is for you! Traditional sourdough is known for its tangy bite, but by adding honey, butter, and milk, we create a balanced loaf with a soft, fluffy texture and a hint of natural sweetness.
Here’s why you’ll love this recipe:
✔️ Perfectly Balanced Flavor – A harmonious mix of tangy sourdough and subtle sweetness, making it great for breakfast, sandwiches, or toast.
✔️ No Commercial Yeast Needed – This bread relies on a strong, active sourdough starter, giving it a natural rise and deep flavor.
✔️ Incredibly Versatile – Enjoy it plain, with butter and jam, or even as the base for French toast or bread pudding.
✔️ Beginner-Friendly – If you’re new to sourdough baking, this recipe provides step-by-step guidance to ensure success.
✔️ Make-Ahead Friendly – With an overnight rise option, you can easily fit this bread into your schedule.
This sweet sourdough bread is not just another loaf—it’s a baking experience that brings warmth to your kitchen and joy to every bite. Ready to get started? Let’s dive in!
What You Need to Make Sweet Sourdough Bread
Before we dive into the baking process, let’s go over the essential ingredients and tools you’ll need. Using the right components ensures a soft, slightly sweet, and perfectly risen loaf every time.
Ingredients
- Active sourdough starter – A well-fed and bubbly starter is key for a good rise and deep flavor.
- Bread flour – Provides structure and chewiness. You can substitute with all-purpose flour, but the texture may be softer.
- Milk – Adds richness and helps create a tender crumb. Use whole milk for the best results.
- Honey or sugar – A touch of sweetness enhances the flavor without overpowering the sourdough’s tang.
- Butter – Adds softness and a light, buttery flavor.
- Salt – Balances the sweetness and enhances overall taste.
- Water – Helps hydrate the dough and aids in gluten development.
Tools You’ll Need
- Mixing bowls – For combining and fermenting the dough.
- Bench scraper – Helps handle and shape the dough easily.
- Dutch oven or baking stone – Creates steam for a crisp, golden crust.
- Proofing basket (banneton) – Supports the dough during its final rise.
- Sharp knife or lame – For scoring the dough before baking.
- Kitchen scale – Ensures precise measurements for consistent results.
- Organizing everything ahead of time helps make the process flow smoothly and pleasantly.
Now, let’s move on to bringing this dough to life!
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How to Make Sweet Sourdough Bread
Making sweet sourdough bread takes time, but the process is simple and rewarding. Follow these steps to create a loaf with a soft crumb, golden crust, and balanced flavor.
1. Feed Your Sourdough Starter
For the best rise, make sure your sourdough starter is active and bubbly. Feed it 4 to 6 hours before baking and use it at peak activity.
2. Mix the Dough
In a large bowl, combine:
- 150g active sourdough starter
- 250g warm milk
- 50g honey or sugar
- 50g melted butter
Stir until smooth, then add:
- 500g bread flour
- 8g salt
Mix until a shaggy dough forms. Let it rest for 30 minutes to allow the flour to fully absorb the liquid.
3. Knead and Bulk Ferment
- Stretch and fold the dough every 30 minutes for the first 2 hours to build structure.
- Cover and let it rise at room temperature for 6 to 8 hours or until doubled.
4. Shape and Final Proof
- Lightly mold the dough into a round or oval loaf.
- Place it in a proofing basket and cover.
- Refrigerate overnight (8–12 hours) for better flavor and texture.
5. Bake to Perfection
- Preheat the oven to 450°F (230°C). Place a Dutch oven inside to heat.
- Carefully transfer the dough to the hot pot, score the top, and cover.
- Bake for 20 minutes covered, then another 20 minutes uncovered until golden brown.
Let it cool completely before slicing—this helps the texture set. Now, enjoy a slice of your homemade sweet sourdough bread with butter or jam!
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Pro Tips and Variations
Baking sweet sourdough bread is an art, and a few small tweaks can take your loaf to the next level. Whether you’re troubleshooting, experimenting with flavors, or adjusting the process to fit your schedule, these tips will help you get the best results.
Pro Tips for Perfect Bread
- Use a Strong Starter – A bubbly, active sourdough starter is key for a good rise. If your dough isn’t rising well, your starter may need an extra feeding.
- Control Fermentation Time – A longer, cooler ferment (like an overnight rise in the fridge) enhances flavor and texture.
- Hydration Matters – If your dough feels too dry, add a splash of milk or water. If it’s too sticky, a light dusting of flour will help.
- Master the Bake – A Dutch oven traps steam, creating a crisp crust. For a deeper golden color, remove the lid during the last 15 minutes.
- Let It Cool – Resist the urge to slice your bread right away! Let it cool completely for the best texture and flavor.
Flavor Variations
- Cinnamon Raisin Twist – Add 1 teaspoon cinnamon and ½ cup raisins for a warm, sweet flavor.
- Nutty Crunch – Fold in ¼ cup chopped pecans or almonds for extra texture.
- Chocolate Swirl – Knead in 2 tablespoons cocoa powder and a handful of chocolate chips for a dessert-like treat.
- Citrus Zest – Brighten up the loaf with orange or lemon zest for a refreshing twist.
With these tips and variations, you can customize your sweet sourdough bread to suit your taste. Try different flavors and find your perfect loaf!
Serving Suggestions
This sweet sourdough bread is incredibly versatile and can be enjoyed in many ways. Whether you prefer it warm with butter or transformed into something special, here are a few delicious serving ideas.
Simple & Classic
- Freshly sliced with butter – Let the natural sweetness shine.
- Toasted with honey or jam – A perfect match for breakfast or an afternoon snack.
- Drizzled with almond or peanut butter – Adds a rich, nutty flavor.
Elevated Ideas
- French Toast – The slightly dense crumb soaks up custard beautifully, making it perfect for a decadent breakfast.
- Grilled Cheese – A touch of sweetness pairs wonderfully with melted brie, cheddar, or gouda.
- Bread Pudding – Use leftover slices to create a warm, comforting dessert with cinnamon and vanilla.
- Sourdough Croutons – Cube and toast for crunchy toppings on salads or soups.
Pairing Suggestions
- Serve with whipped ricotta and honey for a light, creamy touch.
- Pair with a warm cup of coffee or tea for a comforting treat.
- Pair with savory soups like butternut squash or tomato basil for a contrast of flavors.
No matter how you serve it, this bread is sure to become a favorite in your kitchen!
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How to Store a Sourdough Starter in the Fridge for Vacation
If you’re taking a break from baking, you don’t have to worry about maintaining your sourdough starter daily. Storing it properly in the fridge slows down fermentation, keeping it healthy until you’re ready to use it again.
Steps to Store Your Starter for Vacation
- Feed It Well – A day before refrigerating, give your starter a hearty feeding using a 1:2:2 ratio (starter: flour: water) to keep it strong.
- Let It Rise – Allow the starter to double in size at room temperature before chilling. This ensures it has enough food to sustain itself.
- Use an Airtight Container – Store it in a clean jar with a loose-fitting lid. If sealed too tightly, pressure can build up.
- Refrigerate – Place it in the coldest part of the fridge (not the door) to maintain a stable temperature. It can last up to a month without feeding.
Reviving Your Starter After Storage
When you’re back and ready to bake:
- Take the starter out and let it warm to room temperature.
- Remove half and replenish with equal amounts of flour and water.
- Repeat feedings every 12 hours until it becomes active and bubbly again.
By following these steps, your sourdough starter will stay healthy, so you can pick up right where you left off!
Sweet Sourdough Bread Recipe
Ingredients
Ingredients for Quick Zucchini Carrot Bread
- 1 cup grated zucchini squeezed to remove excess moisture
- 1 cup grated carrot
- 2 cups all-purpose flour
- 1 cup granulated sugar or coconut sugar for a healthier option
- ½ cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg optional
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins or chocolate chips optional
Instructions
Instructions for Quick Zucchini Carrot Bread
- Preheat & Prepare – Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients – In another bowl, whisk together eggs, oil, and vanilla extract until well combined.
- Fold Everything Together – Gradually add the wet ingredients to the dry ingredients. Stir until just combined. Gently fold in the grated zucchini, carrots, nuts, and raisins (if using). Do not overmix.
- Bake – Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
FAQs
Got questions about making sweet sourdough bread? Here are some common ones to help you bake the perfect loaf!
1. Can I Make This Bread Without a Sourdough Starter?
No, this recipe relies on a sourdough starter for fermentation and rise. If you don’t have one, you’ll need to create a starter or use a commercial yeast-based recipe instead.
2. How Do I Know If My Dough Has Risen Enough?
Look for these signs:
The dough has doubled in size after bulk fermentation.
A gentle poke leaves an indent that slowly springs back—if it stays deep, the dough is over-proofed.
3. Why Is My Bread Too Dense?
A dense loaf can result from:
An inactive starter – Make sure it’s bubbly and strong.
Under-proofing – The dough needs enough time to ferment properly.
Too much flour – Avoid adding extra flour while kneading unless necessary.
4. Can I Make This Recipe Vegan?
Yes! Substitute:
Plant-based milk (almond, oat, or soy) for regular milk.
Coconut oil or vegan butter for dairy butter.
Maple syrup or agave for honey.
5. How Long Does This Bread Stay Fresh?
At room temperature: Store in a paper or bread bag for 3–4 days.
In the fridge: Keeps for up to a week (but may dry out faster).
Freeze it: Slice and store in an airtight bag for up to 3 months.
6. Can I Add Extra Flavors or Mix-Ins?
Absolutely! Try adding:
Chocolate chips or dried fruit for sweetness.
Nuts or seeds for crunch.
Spices like cinnamon or nutmeg for warmth.