A soft, slightly sweet sourdough bread made with a traditional starter and slow overnight rise.
This sourdough bread recipe is one of those treasured finds tucked into my mom’s recipe box. It’s simple, hearty, and made the old-fashioned way—left to rise slowly overnight on the kitchen counter.
Unlike a rustic artisan sourdough, this bread is softer and slightly sweet, thanks to a touch of sugar and oil. It’s perfect for slicing, toasting, or serving warm with butter.
There’s something special about baking bread this way—just a few ingredients, a little time, and the reward of fresh homemade loaves.
Ingredients:
7 1/2 cups flour, divided
1/3 c. sugar
1/2 c. olive or vegetable oil
1 Tbsp. salt
1 c. active sourdough starter
Directions:
In a large bowl, combine 1 1/2 cups flour, sugar, oil, salt, and starter. Stir well with a wooden spoon for about 1 minute until smooth.
Gradually add remaining flour, mixing until a soft dough forms. When it becomes too stiff to stir, turn it out onto a lightly floured surface.
Knead for 8–10 minutes, until the dough is smooth and elastic.
Place dough in a greased bowl, turning once to coat.
Cover and let rise at room temperature for 8–12 hours (overnight).
Punch down the dough. Turn onto a floured surface and knead again for 8–10 minutes.
Divide dough into 3 equal portions. Shape into loaves.
Place into greased loaf pans. Brush tops lightly with oil. Cover and let rise in a warm place for 4–5 hours, until doubled.
Preheat oven to 350°F. Bake for 30–40 minutes, until golden brown and hollow-sounding when tapped.
Remove from pans immediately.
Brush tops with butter and cool on a wire rack.
Tips for Best Success:
- Make sure your starter is active and bubbly
- Dough should be soft, not dry
- Don’t rush the rises—this is a slow bread
- If your kitchen is cool, rise times may be longer
- Lightly oil hands when shaping to prevent sticking
Variations & Substitutions:
- Whole wheat: Replace up to 2 cups of flour
- Honey instead of sugar: Use equal amount
- Butter instead of oil: For richer flavor
- Add-ins: Seeds, oats, or herbs
- Sweeter bread: Increase sugar slightly
Serving Suggestions:
- Slice and serve warm with butter
- Toast for breakfast
- Use for sandwiches
- Great with soups and stews
How to Store:
- Room temperature: 3–4 days (wrapped well)
- Refrigerator: Not recommended (dries out)
- Freeze: Slice and freeze up to 2 months
Frequently Asked Questions:
Is this a traditional sourdough?
No—this is a softer, enriched sourdough-style bread.
Why didn’t my bread rise well?
Your starter may not have been active enough.
Can I use less flour?
Only slightly—dough should stay soft but not sticky.
Can I bake this the same day?
This recipe is designed for an overnight rise for best flavor.
