Grandma’s Classic White Bread — Reimagined as Sourdough

December 15, 2025

Some recipes aren’t just food — they’re memories.

This soft, classic white bread is my husband’s grandmother’s recipe. The kind of bread that showed up on the counter day after day. The kind that made sandwiches better, toast irresistible, and the whole house smell like home.

When I decided to remake it, I had one very clear goal:

Keep everything people love about this bread — the texture, the tenderness, the comfort — but quietly give it a healthier sourdough twist.

And the best part?

My husband is absolutely thrilled I’m baking his grandmother’s bread again… and he doesn’t even know it’s sourdough.

Why This Works as Sourdough

This isn’t an artisan boule.
It’s not chewy or tangy or crusty.

This loaf is:

Soft and tender
Mild in flavor
Perfect for sandwiches and toast
Easy to digest thanks to natural fermentation

By using an active sourdough starter instead of commercial yeast — and keeping milk, butter, and sugar in the dough — we preserve that classic white bread feel while adding the benefits of sourdough.

Ingredients

Wet Ingredients

160 g milk, scalded and cooled to warm
80 g water
120 g active sourdough starter (100% hydration, bubbly and mild)
25 g sugar
19 g butter or shortening, softened

Dry Ingredients

9 g salt
390–420 g all-purpose flour
(start with 390 g and add only if needed)

🕒 Instructions

Mixing the Dough

Warm the milk to room temperature or a little warmer, not hot.
In a large bowl, combine:
milk
water
sugar (I used honey as a substitute)
sourdough starter
Stir in the salt.
Add flour gradually until a soft dough forms.

The dough should feel soft and slightly tacky, not sticky or stiff.

Kneading Directions (The Key to Soft Bread)

By Hand (Traditional Method)

Turn dough onto a lightly floured surface.
Flatten slightly, fold the dough toward you, and push away with the heel of your hand.
Rotate and repeat.

Knead for 8–10 minutes until the dough becomes smooth and elastic.

Stand Mixer Option

Use the dough hook.
Mix on low speed for 2 minutes.
Increase to medium-low and knead for 5–7 minutes.

The dough should clean the bowl and feel supple.

Optional Rest (Highly Recommended)

Cover the dough and let it rest for 10–15 minutes after kneading.
This relaxes the gluten and helps create an even softer crumb.

Bulk Fermentation (First Rise)

Place dough in a lightly greased bowl.
Cover and let rise at 21–24°C (70–75°F) until doubled.
Time: 4–6 hours, depending on your starter.

Tip:
For a mild flavor, do not let the dough over-ferment. Stop once it has doubled.

Shape & Second Rise

Shape the dough into a loaf.
Place into a greased loaf pan.
Cover and let rise until the dough crowns about 2.5 cm (1 inch) above the pan.

This usually takes 2–4 hours.

Baking

Preheat oven to 190°C (375°F).
Bake for 30–35 minutes.
The loaf should be golden and sound hollow when tapped.

For a classic finish, brush the top with butter while warm.

What You’ll Notice When You Slice It

A soft, tender crumb
Gentle spring when pressed
No dense sourdough texture
That unmistakable “grandma bread” feel

It’s comfort food — upgraded quietly.

A Recipe Worth Passing Down

There’s something deeply special about keeping family recipes alive, even as we make them better for how we eat today.

This loaf honors tradition while embracing sourdough in a way that feels familiar, not intimidating.

And sometimes, the best compliment is this:
“They don’t even know it’s sourdough — they just know it’s good.”

DOWNLOAD the Recipe HERE

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