How to Make Country Farmhouse White Sourdough Bread

This high-rising farmhouse white sourdough loaf is soft yet hearty, perfect for sandwiches or toast. Like any sourdough bread recipe you’ll need plenty of time for this recipe, but it’s still easy to make.

Make sure you starter is active and bubbly for the best texture.

Loaf of Sourdough Farmhouse White Sandwich Bread on a wooden cutting board with a slice cut.

Country Farmhouse White Sourdough

This bread recipe combines the simplicity of everyday ingredients with the rich flavor of a bubbly, active sourdough starter for a soft, high-rising loaf perfect for sandwiches or toast.
Prep Time 30 minutes
Cook Time 50 minutes
Rise Time 4 hours 30 minutes
Total Time 5 hours 50 minutes
Serving Size 12 slices


  • cups all-purpose flour
  • ¾ cup lukewarm water
  • 2 tablespoons butter softened
  • 2 tablespoons sugar
  • teaspoons salt
  • ¾ cup active sourdough starter


  • Mix. Mix bread flour, water, sugar, and starter in a mixing bowl.
    Mixing bowl with initial dough mixture for Sourdough Farmhouse White Sandwich Bread, wooden spoon resting inside.
  • Rest. Cover with a clean tea towel and allow to rest for 30-60 minutes. (I like to measure out the salt and butter and put them on top of the towel so I don’t forget to add them later!)
    Butter and sugar measured out in a small bowl, resting on a blue and white checkered tea towel.
  • Knead. Add the salt and butter. Knead the dough by machine or hand for ten to fifteen minutes, until it is smooth, soft, and reaches the windowpane stage (meaning that when the dough is stretched, a translucent area appears). If using a stand mixer, allow the machine to rest every five minutes.
    “Dough being kneaded in a stand mixer with the dough hook attachment, showing a smooth consistency.
  • First rise. Shape the dough gently into a ball and place into a clean, lightly oiled bowl. Cover with a clean, damp tea towel and place into a warm place to rise. Let the dough rise 3-4.5 hours, until it is puffy and has doubled in size.
    Side-by-side comparison of dough before and after the first rise in a floral-patterned mixing bowl.
  • Shape. Gently stretch the dough into a rectangle, with the short side of the rectangle as long as the long side of the loaf pan you will be using for baking. Tuck in the corners and top of the dough, and roll into a long. Pinch the seams closed and place the loaf, seam side down, into a lightly oiled loaf pan.
    Step-by-step shaping of the dough into a rectangle, then folding and placing into a loaf pan.
  • Second rise. Cover with heavily greased plastic wrap and place in a warm place to rise again, until the dough rises to be one inch above the top of the loaf pan, about 2-3 hours. When it is ready, preheat the oven to 350 degrees. Generously flour the top of the loaf with flour.
    Loaf of dough in a loaf pan before and after the second rise, ready to be baked.
  • Bake. Bake at 350 for 45-50 minutes, until the dough is 200-210 degrees internally and sounds hollow when tapped. Remove from loaf pan and allow to cool fully on wire rack. Bread stays fresh 2 days at room temperature, or 2 months frozen.
    Close-up of baked Sourdough Farmhouse White Sandwich Bread in a loaf pan, top dusted with flour.


You can pop the loaf in the fridge overnight after shaping, then bake in the morning.
Calories: 133kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 307mg | Potassium: 29mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Calcium: 5mg | Iron: 1mg

I absolutely adore this Sourdough Farmhouse White Sandwich Bread. Every time I bake a loaf, the whole house fills with the most amazing smell that instantly makes everyone smile. There’s something so satisfying about slicing into a fresh, warm loaf and seeing those beautiful, airy holes. Plus, it’s perfect for sandwiches or just slathering with butter and jam. This recipe has become a staple in our kitchen, and I love how it brings a little bit of homemade magic to our meals.

Whole loaf of Sourdough Farmhouse White Sandwich Bread in a metal loaf pan.

Give it a try and enjoy the simple pleasure of homemade bread!

Country Farmhouse White Sourdough Tips

  • Use an Active Starter: Make sure your sourdough starter is bubbly and active. Feed it 4-6 hours before you start to ensure it’s at its peak.
  • Room Temperature Matters: The dough rises best in a warm, draft-free place. If your kitchen is cool, try placing the bowl in a turned-off oven with the light on for warmth.
  • Hydration Control: If your dough feels too dry or too wet, adjust with small amounts of water or flour. The dough should be soft and slightly sticky but manageable.
  • Kneading by Hand: If kneading by hand, use the “stretch and fold” method to develop gluten without overworking the dough. This can also help manage stickiness.
  • Cooling is Key: Let the bread cool completely on a wire rack before slicing to set the crumb and avoid a gummy texture.

Key Ingredients and Tools

Here are a few important or unusual tools and ingredients you’ll need for this recipe. These tips will help you understand their role and find suitable substitutes if needed.

  • Sourdough Starter. An active and bubbly starter is crucial for the bread’s rise and flavor. If you don’t have one, you can make your own by fermenting flour and water over several days.
  • Bread Flour. This type of flour has a higher protein content, which helps create a better structure and chew in the bread. If you can’t find bread flour, you can use all-purpose flour, but the texture might be slightly different.
  • Stand Mixer. Using a stand mixer can make kneading easier and more consistent. If you don’t have one, kneading by hand works well too, just be prepared for a bit of a workout!
  • Instant-read Thermometer. This tool ensures your bread is perfectly baked by checking the internal temperature. It should read 200-210 degrees Fahrenheit when done.
  • Loaf Pan. A good quality loaf pan helps the bread bake evenly and achieve the right shape. Lightly oiling the pan prevents sticking.

These tools and ingredients will ensure your sourdough bread turns out delicious every time.

Serving Suggestions

Use to make grilled cheese or toast and jam.

Troubleshooting and Help

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can, but keep in mind that the texture and flavor will be different. Whole wheat flour will make the bread denser and give it a nuttier taste. You might also need to add a bit more water since whole wheat flour absorbs more liquid.

What if I don’t have a stand mixer?

No problem! You can knead the dough by hand. It might take a bit more effort, but it’s totally doable. Just make sure to knead until the dough is smooth and reaches the windowpane stage.

How do I know if my sourdough starter is active enough?

Your starter should be bubbly and have doubled in size a few hours after feeding. If it floats in water, it’s ready to use. If not, give it more time or another feeding.

My dough is really sticky. What should I do?

A little stickiness is normal, but if it’s too hard to handle, you can add a bit more flour, a tablespoon at a time. Just be careful not to add too much, as this can make the bread to

Can I let the dough rise overnight?

Yes, you can let the dough rise slowly in the refrigerator overnight. This can actually enhance the flavor. Just bring it to room temperature before shaping and the second rise.

Storing Leftovers

To store your bread:

  • Room Temperature: Once the bread is completely cool, store it in an airtight container or a plastic bag at room temperature. It will stay fresh for about 2 days.
  • Freezing: If you want to keep the bread for longer, you can freeze it. Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag or container. The bread will stay good for up to 2 months in the freezer.
  • Thawing: When you’re ready to eat the frozen bread, remove it from the freezer and let it thaw at room temperature. You can also reheat it in a 350-degree oven for about 10-15 minutes to refresh the crust.
  • Slicing Before Freezing: For convenience, you can slice the bread before freezing. This way, you can take out just the slices you need without thawing the whole loaf.

Baking this recipe brings the joy of fresh, homemade bread to your kitchen. With simple ingredients and straightforward steps, you can enjoy delicious, soft, and hearty bread perfect for any meal. Give this recipe a try and savor the satisfaction of creating something special from scratch.

Loaf of freshly baked Sourdough Farmhouse White Sandwich Bread on a wooden board with a slice cut.
How to Make Country Farmhouse White Sourdough Bread

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