Soft Sourdough Sandwich Bread

A soft and fluffy sandwich loaf made with sourdough starter.  Perfect for everyday sandwiches and toasting.
5 from 9 votes

This is a recipe for soft, fluffy white sourdough sandwich bread Perfect for toast or sandwiches.

loaf of sourdough sandwich bread with blue and white towel

Look no further for a soft but sturdy white sandwich bread using your sourdough starter. This recipe rises beautifully without any yeast. It takes a while, but the results are worth it: great texture, sour flavor, and a versatile loaf perfect for everything from BLT to your morning toast.

If you’re looking for more ways to use your sourdough starter, you’ll love this variation with raisins and cinnamon sugar, and our popular sourdough rolls that are perfect for sandwiches.

This post contains affiliate links, meaning that if you make a purchase after clicking on a link I may earn a small commission at no additional cost to you. As an Amazon associate, I earn from qualifying purchases.

Instructions

flour, sourdough starter, powdered milk, salt, sugar, and butter
  • 3/4 cup sourdough starter (active and mature)
  • 3 cups all purpose flour
  • 1/4 cup powdered milk
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter
  • 1/2 cup plus 2 tablespoons water may need a bit more depending on how hydrated your starter is
  • 1 egg

Step by Step Sourdough Sandwich Bread

Mixing up the dough

process shots of mixing ingredients, kneading bread for sourdough sandwich bread
Grab these Pioneer Woman mixing bowls (my favorite for baking!)

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.

Rising and shaping the loaf

risen dough, shaped dough, sandwich loaf after second rise, and fully baked sandwich bread
Goldtouch bakeware helps your loaf brown evenly

After a three hour rise in a warm place, the dough will be puffy. This is good! If it’s not there yet, leave it longer. Sourdough requires patience, and this dough is enriched so it will be even slower

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.

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.

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process of shaping sandwich loaf

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.

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sliced sourdough sandwich bread
5 from 9 votes

Sourdough White Sandwich Bread

Print Recipe
A soft and fluffy sandwich loaf made with sourdough starter.  Perfect for everyday sandwiches and toasting.
Prep Time:30 mins
Cook Time:40 mins
rising:12 hrs
Total Time:13 hrs 10 mins
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Ingredients

  • 3/4 cup sourdough starter (active and mature)
  • 3 cups all purpose flour
  • 1/4 cup powdered milk
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter
  • 1/2 cup plus 2 tablespoons water may need a bit more depending on how hydrated your starter is
  • 1 egg

Instructions

  • Combine all ingredients in a large mixing bowl and stir.  Texture should be slightly sticky and will look "shaggy".  Allow to rest 20 minutes at room temperature.
  • Knead by bread machine, stand mixer, or hand until dough is very smooth and elastic (at least 10 minutes.)
  • Allow to rise 4 hours, covered, in a warm place, until very puffy and doubled in bulk.
  • 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.  (You can place the loaf in the fridge if it's getting late and continue the rising process in the morning.) ½Towards the end of the rising time, preheat oven to 350 degrees.
  • Dust generously with flour and gently rub in.  Bake for 40 minutes or until golden brown.  Cool on rack before slicing.

Video

Notes

For a softer, fluffier loaf, add 1 1/2 teaspoons instant yeast and cut the rising times to 1 hour each.  It will have less sour flavor.

Nutrition

Calories: 120kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 233mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Course: bread
Cuisine: American, european
Keyword: soft sourdough bread, sourdough sandwich bread, white sandwich loaf
Servings: 16 slices
Calories: 120kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

Happy Baking

signature with strawberries

Click here to subscribe By on August 8th, 2019

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