Milk, Honey & Oat Sourdough Sandwich Loaves

  • Yield
    2 loaves
  • Prep Time
    30 minutes
  • Cook Time
    45 minutes
  • Total Time
    1 1/4 hours spread out over 24-36 hours

If you’ve got some milk that’s on its way out, don’t throw it away!  This bread is a great way to use it up.

One tablespoon of yeast can be subbed in for the sourdough starter, but timing will greatly differ!


  • Approx. 2 c sourdough starter (see below for prep)
  • 1/3 c honey
  • 2 c milk
  • 1/4 c oil
  • 1 T salt
  • 1 1/2 c oats
  • 5 1 /2 c bread flour

Sourdough Starter

  • 100g bread flour
  • 5g rye or whole wheat flour


This bread is a little like those choose your own adventure books.  There are two different paths you can follow:

Adventure 1

  • Feed your starter in the morning
    Results in baking the following morning

Aventure 2

  • Feed your starter in the evening before bed
    Results in baking the following evening

One day prior to baking bread, remove your sourdough starter from the fridge and perform a feeding with the starter ingredients above.  Allow to rest at room temperature for 8-12 hours or until almost tripled in size.

Measure out all but a few tablespoons of the starter into a bowl.  Save the remaining starter and perform a feeding with 100g flour and 100g water.  Return the starter to the fridge.

Add milk, honey and oil to your starter, stir until incorporated.  If you chose adventure #1, use cold milk, Adventure #2, use warm (not hot!) milk.

Add oats and then flour, leaving one cup of flour out for kneading.

Move dough to floured counter and knead for 10-15 minutes until dough is smooth and you begin to feel some resistance. Incorporate more flour as needed, but try not to exceed 6 cups total.

Adventure #1, place the dough in a greased bowl, cover and place in the refrigerator overnight.

Adventure #2, place the dough in a greased bowl, cover and allow the dough to rest at room temperature for 3-4 hours until doubled in size.

After the dough has rested, divide into two approximately equal portions.  Shape into loaves and add to greased loaf pans.  Cover and allow to rest 3-4 hours until doubled in size. Right before baking, score the loaves:

Bake in a preheated 350 degree oven for approximately 45 minutes, rotating the pans halfway through baking time. Remove from oven when the loaves are golden brown and emit a hollow sound when tapped.  Immediately remove the bread from the loaf pans and place on a rack until cool.


Love it? Hate it? Make an awesome substitution or alteration that the world needs to know about? Post it here.

4 thoughts on "Maintaining A Sourdough Starter"

  1. I am not understanding the amounts. Could you give the amount in grams to the ingredients? thank you!!

    1. Hi Ruth – 25g starter for the refresh and 200g for bulking. Let me know if you have other questions!

    1. Hi Lindsey! If you’re just refreshing your starter and don’t plan to bake with it, you’ll only need about 2 tablespoons. If you’re bulking it up prior to baking with it, you can use all of your starter (for me that’s about a cup). I’ve found it unnecessary to discard any and it leads to a more active dough.

Comments are closed.