Sourdough Milk Bread? Yes please. That sounds like the perfect combo of fluffy, rich, and tangy. Want a full recipe or just curious about what it is and how it’s different from regular milk bread or sourdough?
Here’s a quick breakdown if you’re just browsing:
🥖 Sourdough Milk Bread – Overview
What it is:
A hybrid of Japanese milk bread (think: Hokkaido-style, enriched and ultra-soft) and sourdough (naturally leavened, tangy depth).
It’s sweet, pillowy, and has that gentle tang from wild fermentation.
Main Ingredients:
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Active sourdough starter
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Bread flour (or a mix with AP)
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Milk (whole milk for richness)
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Butter
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Sugar
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Egg (optional, makes it richer)
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Salt
Why it’s special:
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Uses a sourdough starter instead of commercial yeast.
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Often incorporates a tangzhong (milk/flour roux) for extra softness.
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Longer ferment = better flavor and digestibility.
