Everyone loves Sourdough White Sandwich Bread, a loaf that rises without any extra yeast. It’s an everyday recipe you’ll make repeatedly, and while it takes some time, the results are worth the wait.

You’ll have bread that has a great texture and a tangy flavor. It’s perfect for everything from a classic BLT to your morning toast.

Prep Time:30

Cook Time:40

rising:12

Total Time:13 10

Ingredients

¾ cup sourdough starter (active and mature)
3 cups all-purpose flour
¼ cup powdered milk
2 tablespoons sugar
1 ½ teaspoons salt
2 tablespoons butter
½ cup plus 2 tablespoons water may need a bit more depending on how hydrated your starter is
1 egg

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Instructions

Mix. Combine all ingredients in a large mixing bowl and stir until the texture is slightly sticky and looks "shaggy." Adjust flour or water if needed. Allow to rest for 20 minutes at room temperature.
Knead. Knead the dough using a bread machine, stand mixer, or hand until smooth and elastic for at least 10 minutes.
First rise. Allow the dough to rise, covered, in a warm place for 4 hours or until it is very puffy and has doubled in bulk.
Shape a sandwich loaf. Shape the dough into a loaf by lightly stretching it into a 9 x 18-inch rectangle. Tuck in the corners and then roll down. Remember the saying, “shoulders in, head down.”
Roll it up. Roll it up like a log with seams on one side. Pinch all seams closed. Then, put it seam-side down into an oiled loaf pan.
Cover. Cover with heavily greased plastic wrap and let it rise in a warm place until the dough rises 1-2 inches above the top of the pan. (If it's getting late, you can place the loaf in the fridge and continue the rising process in the morning.) Towards the end of the rising time, preheat the oven to 350°F.
Bake. Dust the dough generously with flour and gently rub it in. Bake for 40 minutes or until golden brown. Cool on a rack before slicing.

Video

Notes

Before you begin, make sure your sourdough starter is active and bubbly. Feed it 4-6 hours before you plan to bake or the night before if you’re baking in the morning.

Your dough should be slightly sticky but not too wet. If it’s too dry, add a teaspoon of water until it feels right. If it’s too wet, add a little flour.

For a softer, fluffier loaf, add 1 1/2 teaspoons of instant yeast and reduce the rising times to 1 hour each. This will result in a loaf with less sour flavor.

Knead the dough until it passes the “windowpane test.” Stretch a small piece of dough; it’s ready if it stretches into a thin, translucent sheet without tearing.

Powdered milk is the secret ingredient for a high-rising, soft loaf. It’s inexpensive and can be found in the baking aisle of your grocery store.

Nutrition

Servings: slices

Calories: 120kcal

Author: Katie

More Tips:

Using a kitchen scale to measure ingredients gives more accurate results than using cups and spoons.

To make sure the dough rises optimally, keep the room temperature around 75°F.

To help the dough rise, you can place it in a warm spot like a turned-off oven with the light on or put a bowl of hot water in the oven with your dough to create a warm, humid environment.

Take your time with the rising process. Sourdough bread needs time to develop flavor and texture. If the dough hasn’t doubled in size, give it more time.

Before baking, lightly score the top of your dough with a sharp knife to let steam escape and help the bread expand evenly.

Allow the bread to cool completely on a wire rack before slicing. Cutting into hot bread can make it gummy and less pleasant to eat.

Serving Suggestions

Sourdough White Sandwich Bread is best served with fresh garden salads, tomato or chicken noodle soup, avocado, and egg, or butter and jam.

About the Ingredients

Here are some ingredient substitutions you can try:

Sourdough Starter: Use 2 teaspoons instant yeast + 1 cup warm water and adjust flour as needed.
All-Purpose Flour: Bread flour is a good alternative for a chewier texture.
Powdered Milk: Replace with regular milk, and reduce the water by the same amount.
Butter: Swap with margarine or vegetable oil.
Egg: Try ¼ cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water as a substitute.

flour, sourdough starter, powdered milk, salt, sugar, and butter

Remember that these substitutions will alter the texture and flavor of the bread, but feel free to experiment!

Storage Instructions

After the bread has cooled down completely, you can keep it in a paper bag or wrap it in a clean kitchen towel to keep the crust nice. Store it in a cool, dry place and use it within 2-3 days.

Sourdough white sandwich bread can be frozen easily. Just slice the bread before freezing for convenience. Then, tightly wrap the slices or the entire loaf in plastic wrap or aluminum foil.

Put the wrapped bread in a freezer-safe bag or container, label it with the date, and freeze it for up to 3 months.

When you want to use it, let it thaw at room temperature or toast the slices directly from the freezer.

Sourdough white sandwich bread is such a delightful treat for any home baker. Its soft texture and rich flavor make it perfect for everyday enjoyment.

Follow these simple steps and tips to create a delicious loaf that your family will love.

51 Comments

Melody Meinhardt says:

January 13, 2025 at 1:26 pm

This sourdough loaf came out perfect! I used KA bread flour, no yeast, and left the loaf in its pan in the fridge overnight as it was late. It took a couple of hours to warm up and rise over that pan edge. Heated the oven to 500, then lowered to 350 when I put the loaf in to bake. It is a beautiful loaf 🙂

Donna says:

August 3, 2024 at 8:31 am

I have 2 questions cause I’m new to Sourdough!). First of all, what size loaf pan are you using? And second, do I feed all of my Sourdough starter or just the amount I’m adding to the recipe?? Thank you.

1. Katie Shaw says:
  
  August 4, 2024 at 4:55 am
  
  hi donna, i feel all of it, but some people do remove a portion and feed just that. loaf pan is 8.5 x 4.5 x 2.5
  
Joyce Damron says:

May 28, 2024 at 3:25 pm

I use this along with the yeast as per recipe. Absolutely love this recipe and use it all the time!

Curt says:

January 15, 2024 at 11:26 am

I have been using this recipe to make a loaf every week for a year. Always a success. Much softer crust than previous recipe was using. I have been making sourdough bread for 5 years, same starter. This is best most reliable recipe have used.

1. Katie Shaw says:
  
  January 15, 2024 at 1:44 pm
  
  hi curt, thank you so much for letting me know that! I really appreciate it 🙂
  
Christine Funk says:

May 5, 2023 at 10:50 am

Hi Katie! I’m a sourdough “newbie”. Roughly how long is the rise in step 4, once the bread is in the loaf pan? Excited to try this one! Thank you, Christine

1. Katie Shaw says:
  
  May 5, 2023 at 3:33 pm
  
  hey christine, if you’re using yeast about 1-2 hours. otherwise. up to 8 hours! it’s just soooo variable!
  
Barb says:

February 15, 2022 at 12:55 pm

I can’t say enough about this recipe! Very pleased with how it turned out. A few days later and it is still soft and fresh for sandwiches. Thank you!

1. Katie Shaw says:
  
  February 15, 2022 at 1:21 pm
  
  Hi Barb! I am so glad to hear it! Thank you so much for letting me know 🙂
  
  1. Jacqueline says:
    
    July 28, 2022 at 1:05 pm
    
    Can I replace the sugar with honey?
Jennifer says:

October 5, 2021 at 7:45 am

Great recipe and very easy to make! My loaf turned out awesome.

Soft Sourdough Sandwich Bread

Sourdough White Sandwich Bread