Can I add sugar to sourdough bread?

Yes, you can add sugar to sourdough bread. However, traditional sourdough recipes often omit sugar to allow the natural flavors of the fermented dough to shine through. Adding sugar will slightly sweeten the bread and can also help with browning the crust. The amount of sugar you add is a matter of personal preference.

Does sourdough bread taste sweet?

Sourdough bread has a mildly tangy, complex flavor profile due to the fermentation process involving wild yeast and bacteria. While it doesn't taste overtly sweet like some other bread varieties, the natural fermentation can produce subtle sweet notes alongside the characteristic sourness. The sweetness is generally understated, and the tanginess tends to be the predominant flavor in sourdough bread.

Is sourdough bread high in sugar?

Traditionally made sourdough bread is relatively low in sugar compared to many other types of bread. The fermentation process consumes most of the naturally occurring sugars in the dough, resulting in a lower sugar content in the final product. However, some commercially produced sourdough breads may have added sugars, so it's essential to check the ingredient list if you are concerned about sugar intake.

Is sourdough bread healthier than regular bread?

Sourdough bread can be considered healthier than regular bread in several ways. The fermentation process improves the bread's digestibility, as the bacteria and yeast break down some of the gluten and other complex compounds. Sourdough may also have a lower glycemic index, meaning it doesn't cause rapid spikes in blood sugar. Additionally, the fermentation process can increase the bioavailability of certain nutrients.

Sweet Sourdough Bread - The Easiest Recipe!

Ingredients

Scale

500 grams of bread flour
50 grams of whole wheat flour
150 grams active sourdough starter
300–350 grams of water (adjust based on flour absorption)
10 grams salt
30–50 grams honey

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Instructions

Mix the ingredients until a shaggy dough forms. If the dough seems too dry, gradually add more water until it comes together.
Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes.
After the autolyze, turn the dough out onto a lightly floured surface and knead it for 5-10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, knead on medium speed for 5-7 minutes.
Place the dough back in the bowl, cover it, and let it rest for 30 minutes.
Over the next 2-3 hours, perform a series of stretch and folds every 30 minutes.
After the final stretch and fold, cover the bowl tightly and let the dough ferment at room temperature for 4-8 hours, or until it has doubled in size.
If you’re adding dried or fresh fruits, gently fold them into the dough after the first hour of bulk fermentation.
Gently turn the dough out onto a lightly floured surface and shape it into a tight round or oval, depending on your preference.
Place the shaped dough into a proofing basket or a bowl lined with a well-floured tea towel, seam-side up. Cover it with a damp towel or plastic wrap and let it proof for 1-2 hours, or until it has puffed up and looks airy.
About 45 minutes before you plan to bake, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
When the oven is preheated, carefully turn the dough out onto a piece of parchment paper or directly into the hot Dutch oven. Score the top of the loaf with a sharp blade to allow for expansion during baking.
Bake the bread for 20 minutes with the lid on (if using a Dutch oven), then remove the lid and continue baking for an additional 20-25 minutes, or until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.

Notes

The amount of water needed may vary depending on the type of flour you use and the humidity in your environment. Start with the lower end of the range and add more water as needed to achieve a soft, tacky dough.
If you choose to include fresh or dried fruits, you may need to slightly reduce the amount of water in the recipe to account for the moisture they’ll add to the dough.

Author: Natasha Krajnc
Prep Time: 6 hrs
Cook Time: 1.5 hrs
Category: bread

Nutrition

Serving Size: 1 slice
Calories: 169 kcal
Fat: 0.5 g
Carbohydrates: 36 g
Protein: 5 g