Soft and Sweet Sourdough Milk Bread


Let me introduce you to the softest, most pillowy, and most delicious Sourdough Milk Bread I’ve ever had.

This super soft and light bread is made with fresh milk and honey for the perfect tender sweet crumb. It makes excellent sandwich bread, French toast, and croutons…if it lasts that long.



Just like all my other sourdough recipes this special sourdough milk bread goes through a long, slow fermentation that helps to break down hard to digest gluten and activate tummy friendly enzymes. I would go so far as to say, this is as close to “no guilt” white bread as you can get!



The recipe makes two sandwich size loaves, perfect for everyday eating, gifting, or freezing for convenience.

Everybody who has tried this bread has fallen in love with it’s soft texture and sweet but full bodied flavor!



Try this bread in my favorite sandwich, the Monte Cristo! Or my second favorite, a simple grilled cheese with homemade Healthy Probiotic Mayonnaise!


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Sourdough Milk Bread
Prep Time
30 mins
Cook Time
30 mins
Proofing Time
12 hrs

This soft sourodugh milk bread is lightly sweetened with honey for the perfect balance of flavors!

Course: Baking, Bread, Breakfast, Dinner, Lunch, Snack
Cuisine: American
Keyword: Bread, Loaf, Milk, Sandwich, Sourdough
Servings: 2 Loaves
Author: Butter For All
  • 250 Grams Active Sourdough Starter (100% Hydration) (1 Cup stirred down)
  • 300 Grams Organic All Purpose Flour (2 1/4 Cups)
  • 300 Grams Organic Bread Flour (2 1/4 Cups)
  • 40 Grams Raw Honey (2 T)
  • 420 Grams Milk (1 2/3 Cups) (I use raw milk)
  • 17 Grams Salt (2 1/2 t)
The Night Before
  1. In a large bowl gently mix all ingredients, just until incorporated. Let the dough rest for 10 minutes.

  2. Using slightly wet hands do several rounds of Stretch and Fold in the bowl letting the dough rest for 5 minutes in-between each round.

  3. Once the dough is soft and smooth with long strand gluten development, gently shape it into a ball in the bowl, Cover and proof overnight at room temp (65℉). I let mine go for 10-12 hours.

The Next Morning
  1. Do one round of Stretch and Fold in the bowl to deflate the dough. Let the dough rest 10 minutes.

  2. Butter two loaf pans and set them aside. (I use cast iron or glass loaf pans)

  3. Lightly flour your work surface and turn the dough out. Divide in half and gently shape each half into a loaf by first patting the dough into a rectangle. Next, bring the top third toward the center and the bottom third over it. Let the dough rest for a few minutes and then do the same patting out and folding over in the opposite direction. Let the dough rest seam side down for 5 minutes before transferring it into the loaf pan for the final rise.

  4. Let the dough rise at room temperature until doubled.

  5. Preheat your oven to 400℉.

  6. Score the loaves straight down the middle with a lame or razor blade. Spray each loaf lightly with filtered water.

  7. Bake both loaves side-by-side in the center of the oven for 30 minutes. Rotate the loaves once at the 15 minute mark.

  8. Remove the loaves from the oven and let them cool for 5 minutes before turning the loaves out of the pans and cooling them completely on wire racks.



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  1. Gina Dickinson

    I would like to make this bread with half whole wheat flour and half bread flour. Any tips or just follow the recipe. I know whole wheat sometimes needs for liquid and may need longer to rise. Any info is appreciated! Glad I found you!

    • Hi Gina,

      You can definitely do that! people have already commented that they have had good success with a 50/50 ratio. I would add up to 25g more milk until the proper consistency it achieved. It shouldn’t take more than that. Fermentation time will be specific to your starter, flour and temperature. But I go by the rule of double. Don’t shape until it has doubled, don’t bake until it has doubled again!

      Hope that helps!


  2. Molly

    Quick question… Once you have put the loaves in the tins about how long does it take for them to double in size in a 75 degree kitchen? I realize the answer is not hard and fast and depends on the dough, but just an estimate of the time amount so I can plan out my bake would be so appreciated! Thank you!
    Love your blog!

  3. Thank you so much for sharing all your knowledge, I so
    appreciate it. Years ago I made a sourdough with instant
    potatoes, sugar, oil and bread flour which was really good.
    Sadly over time I had to let the starter go. I am very excited
    about this new adventure and filling my grandsons request.

  4. Tarrah

    I’ve been baking a sourdough sandwich bread recipe that is almost identical to this one, but it bakes at 350 for about 35-40 minutes. I’m just curious if the higher temp does something different to the dough in terms of texture. Do you know? Why do you bake yours at 400? I’ll have to give your version a try for comparison. Basically just an excuse to eat more bread. Lol.

    • Hi Tarrah,

      I was taught, wayyyyy back in the day in culinary school, that lean bread should be baked at 400℉ or hotter, therefore producing a more dramatic oven spring. It’s just something I refer to when I write my recipes. If your other recipe has more fat, butter, eggs etc, that could be one reason to bake it at a lower temp.

      Hope that helps answer the question. And I hope you love the bread!


  5. Athena Engel

    Hi, your recipe looks fantastic! I tried it last night. I checked my bread at 5am (6 hours after I mixed it and did the stretch and folds). It looked, felt and smelled great. It had risen about 40%. Went to it at 8am and it had collapsed upon itself. My house is about 80 degrees at night right now. Was it too warm, do you think? If so, should I put it in the refrigerator instead? How long? Do you have any other suggestions, perhaps? Thank you so much for your time and the great recipe!

    • Hi Athena,

      It certainly sounds as if it over proofed. One good way to understand the timing of your starter in your specific environment is to watch your starter after you feed it to know how long it takes to double. I would try mixing the dough in the morning so you can watch it closely throughout the day. In your climate, you may be able to complete the whole process and bake the bread by that evening… Or after you shape the loaves, they can go in the fridge for 12-48 hours as long as they are not over proofing. That way you can bake them at your convenience. If you are fermenting overnight at 80℉ or more, try putting the dough in a cooler with an ice pack or two to keep it around 65℉.

      Sometimes over proofed bread can be saved by reshaping!

      Hope this helps and I hope the bread turns out great next time!


    • Hi Karen,

      I’m sure it would work! You can substitute your “milk” of choice.

      Just a note on nut, bean and grain milks: I personally don’t recommend nut, soy, or oat milk as a dairy replacement because of the phytic acid, but I do recommend coconut milk if you like the flavor.

      Hope you enjoy the recipe!


  6. Lisa

    I made this yesterday and even though I substituted half the flour for whole wheat, it was still light, fluffy and delicious (though I’m sure it didn’t rise quite as much as it would have if all white). I found the second rise took about 4 hours, but maybe that was due to my flour substitution. This may be our new go-to sandwich bread, thank you.

  7. Janine Barnard

    This bread is absolutely awesome. I made two loaves and they looked beautiful. After cooling slightly I started to cut slices for my husband, son and grandson. They literally finished the first loaf in about 10 minutes. They raved about how light, fluffy and delicious this bread was. They have begged me to make some more for tomorrow – which I will gladly do. This is now my newest go-to recipe for sourdough bread – it is by far the best I have ever made.

  8. Shell

    Hi there! I have been loving your recipes lately and I’m very excited to try this one. All other white sourdough sandwich loaves I’ve tried have either gone flat or been too tedious, but this method looks the goods. I hope to try the recipe tomorrow, but I need to know what size loaf tin you used, please?! Thank you for your recipes!!

      • Shell

        Thank you for your response! I have tried this loaf on 2 occasions now. It is delicious! The first round didn’t rise as much as I had hoped it would, but having said that, I tried to rush the loaf over only one day. The second time around I allowed it to prove for 10h and rise 7.5 hours until just over the top of the tin. The loaves have come out perfectly! On another note, I subbed 20g of the all purpose flour with 20g of vital wheat gluten. Not sure which has had the most benefit- the longer bulk fragmentation & rise or the vital wheat gluten sub? I did the last hours proove in a dehydrator turned to its lowest setting with the loafs in containers to prevent them from drying out. I also spritzed the loads with water as they went in to the oven.
        There’s all of my variables!
        Thanks for the recipe 100x over!!!

        • Hi Shell,

          Thanks for all the feedback! I think the addition of vital wheat gluten is fine, it may have contributed to more rise, but the additional time for development was probably key. I don’t ever use additional gluten and get a really nice rise without it, and proofing at room temperature. I’m so happy that it was successful for you, enjoy every bite!


  9. Libby

    This may sound like a crazy question, but how do you cut your bread? Do you use an electric knife? I am going to make this bread tomorrow! It looks amazing, and I am sure it is!

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