Being a Maine native, I’m in love with Anadama bread! I really want to make this with sourdough starter though. I understand baker’s math/percentages to a degree and that some say sourdough doesn’t proof well with sweeter doughs. BUT I feel like I must have sourdough Anadama sandwich bread immediately!

Do you have any advice for me in this endeavor, before I either waste a whole recipe worth of ingredients or turn them into magic?

It’s important to me for a number of reasons, number one being that one of my kiddos can’t tolerate gluten but when I bake properly fermented sourdoughs, she’s able to enjoy it. Thanks in advance for any advice.

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