Sourdough & Butter Recipe

Slice the loaf

Place the sourdough loaf on a cutting board. Using a serrated bread knife, slice the loaf into 3/4-inch (about 2 cm) thick slices. For toasting, cut straight across; for open-faced serving, cut slightly thicker if desired.

Optional refresh (if loaf is very stale)

If the loaf is very stale and hard, sprinkle the cut slices lightly with water (use your fingers or a spray) and wrap them in foil. Heat in a 350°F (175°C) oven for 8–10 minutes until softened. Unwrap and pat dry before proceeding.

Keep the sliced loaf on the board while you prepare the butter or heat the slices.

Bring butter to room temperature

If the butter is cold, cut it into 6 even pieces and let sit at room temperature for 20–30 minutes until soft but not melted. This makes it easier to mix and spread.

Make simple salted butter

Place the softened unsalted butter in a small bowl. Add 1 tsp flaky or fine sea salt. Using a fork or small spatula, mash and mix until smooth and homogenous, scraping down the sides.

Make variations (optional)

For sweet butter: stir in 1 tsp honey or maple syrup and 1/2 tsp lemon zest. For savory herb butter: stir in 1 tbsp finely chopped fresh herbs and 1/4 tsp freshly ground black pepper. For garlic butter: add 1 minced small garlic clove and mix thoroughly. Adjust salt to taste.

Transfer the mixed butter to a small ramekin or butter dish. Cover and refrigerate if not serving immediately. If refrigerated, remove 15–20 minutes before serving to soften slightly.

Pan-toasting (recommended for crisp edges)

Heat a heavy skillet or cast-iron pan over medium heat. Add 1–2 tablespoons olive oil (or 1 tbsp olive oil + 1/2 tbsp butter if you want extra flavor) and swirl to coat. Add the sourdough slices in a single layer. Toast 2–3 minutes per side, pressing gently with a spatula, until golden brown and crisp. Remove to a plate.

Oven-toasting

Preheat oven to 400°F (200°C). Arrange slices on a baking sheet in a single layer. Brush lightly with olive oil (about 1 tsp per slice) and bake 6–8 minutes, flip, and bake another 4–6 minutes until golden and crisp.

Assemble and serve

Spread a generous tablespoon of the prepared butter on each hot slice so it melts slightly. For a sweet serving, drizzle a little extra honey or maple syrup. For a savory finish, sprinkle a few flakes of sea salt and a crack of black pepper, and finish with a few herb leaves. Serve immediately while warm and crisp.

Leftover butter can be refrigerated up to 1 week (or frozen for longer). Toasted slices are best served the day they are made.