This is a recipe for soft, fluffy white sandwich bread using your sourdough starter. Perfect for toast or sandwiches.
For some reason I’ve found sandwich bread to be one of the hardest breads to get right. People are picky about sandwich bread, since they are used to white spongy things that come in plastic bags and stay soft forever. Homemade bread is not usually like that. This bread comes surprisingly close. In a good way.
This is not a “pure” sourdough, as it uses commercial yeast. I’ve found that to get a fine-textured, fluffy loaf, yeast was necessary for me. If you want to try it without, it will still work. It won’t rise quite as high and your rise times will be much longer (over 12 hours total).
But this recipe, as written, is for when you need a great loaf of white sandwich bread with a mild sourdough taste.
Step by Step Sourdough Sandwich Bread
First you want to combine all your ingredients in a large bowl, gently stir, and let them rest. When you are working with sourdough starter its always helpful to let everything hydrate before you knead. Anywhere between twenty to forty minutes is good, covered with a tea towel. The dough will seem shaggy and slightly sticky, but it will all smooth out during kneading.
If it seems very dry and the flour is not incorporating, add water a tablespoon at a time. If it seems too wet and a ball is not forming, add flour a tablespoon at a time.
After the rest, knead the dough. A bread machine or stand mixer works well for this. We are not doing a typical sourdough kneading process, but following a yeast bread process. The full dough cycle on your bread machine will work very well. The dough should be very smooth and bouncy feeling once it is fully kneaded.
After a one hour rise in a warm place, the dough will be very puffy. This is good!
Now we shape it into a loaf. The basic objective of this is to not have seams on the outside of the loaf. I don’t always get this done perfectly, and that’s okay. Just fold and press so that the outside is smooth.
Flip it over, gently place in the loaf pan, and cover with generously greased plastic wrap.
When the dough has risen 1 inch or 2 inches over the top of the pan, it’s ready to bake. Generously but gently cover the top with flour
And bake until a nice golden brown.
Now for the recipe and video
If you love this recipe, please give it five stars!Print
A soft and fluffy sandwich loaf made with both sourdough starter and commercial yeast. Perfect for everyday sandwiches and toasting.
- 3/4 cup sourdough starter (4 ounces)
- 3 cups all purpose flour
- 1/4 cup powdered milk
- 2 tablespoons sugar
- 1 1/2 teaspoons yeast
- 1 1/2 teaspoons salt
- 2 tablespoons butter
- 1/2 cup water (may need a bit more depending on how hydrated your starter is)
- 1 egg
1. Combine all ingredients in a large mixing bowl and stir. Texture should be slightly sticky and will look “shaggy”. Allow to rest 2o minutes at room temperature. 2. Knead by bread machine, stand mixer, or hand until dough is very smooth and elastic (at least 10 minutes.) 3. Allow to rise 1 hour, covered, in a warm place, until very puffy and doubled in bulk. 4. Shape into sandwich loaf and place in greased loaf pan. Cover with heavily greased plastic wrap and allow to rise in warm place until dough rises 1-2 inches over the top of the pan. Towards the end of the rising time, preheat oven to 350 degrees. 5. Dust generously with flour and gently rub in. Bake for 40 minutes or until golden brown. Cool on rack before slicing.
if you want to make this without commercial yeast, just be prepared for long rise times. let the dough be your guide and make sure it is risen the full inch over the top of the pan before baking.
Keywords: sourdough sandwich bread, white sandwich loaf, soft sourdough bread
More sourdough recipes you may enjoy:
Looking for a “real” sourdough recipe? My artisan sourdough recipe is a rustic, 100% naturally leavened loaf.
Sourdough rolls are another great project for a new starter- they are foolproof and use a little yeast to help them as well.