I created this recipe with three main goals in mind, and I'm delighted to say that I've achieved all three.
- Mild flavor: This bread is not very sour, despite its natural leavening/fermentation, and thus works well for a wide variety of purposes (my kids and I love using it for PB&J). This is largely due (I believe) to the introduction of fats and sugar early on. The fats coat the flour, slowing the lactic acid-producing bacteria, and making up for that by feeding the yeast some sugar up front.
- Fast turnaround time: Unlike other sourdough recipes, you can make your dough and bake it all in the same day (provided you feed your starter the night before).
- Functional sandwich bread: Unlike traditional, crusty sourdough, this loaf is tender, soft, and flexible. It's a super versatile sandwich bread, and maintains its freshness/moisture longer than most home-baked bread.
And on top of this, it's super easy and doesn't take much time where you're actually invo