White Bread


  • 113g ripe (fed) sourdough starter
  • 227g lukewarm water (approximately 1 cup)
  • 298g Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 85g unsalted butter, at room temperature
  • 35g dried goats milk
  • 46g potato flour or rice flour
  • 1 1/2 teaspoons instant yeast


  1. Combine all of the ingredients and knead, adding more flour or water if necessary to make a soft, smooth dough. It will be slightly sticky at the very bottom of the bowl, but should pull away from the sides cleanly.
  2. Place the dough into a lightly greased bowl, cover, and allow it to rise at warm room temperature until it's nearly doubled in bulk, 60 to 90 minutes.
  3. While the dough is rising, lightly grease a loaf pan.
  4. Transfer the dough to a lightly greased work surface, gently deflate it, and roll it into a loaf shape. Place in loaf pan, cover, and allow to rise until it is about 1โ€œ above the rim of the pan, about 60 to 90 minutes.
  5. When loaf is nearly high enough, heat oven to 350F.
  6. Bake loaf for 30-45 minutes, until a light golden brown on top; a digital thermometer inserted into the center should read 190ยฐF.
  7. Remove loaf from the oven and, after 2 or 3 minutes, carefully transfer to a rack to cool.


  • Very versatile bread recipe. Adapted from King Arthur's Sourdough Dinner Rolls. This recipe can successfully be turned into cinnamon buns, as well as their original (and very delicious) dinner rolls.