How to Make Soft Sourdough Sandwich Bread: Easy and Delicious

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.

sliced loaf of white sourdough sandwich bread.

Sourdough White Sandwich Bread

A soft and fluffy sandwich loaf made with sourdough starter.  Perfect for everyday sandwiches and toasting.
Prep Time 30 minutes
Cook Time 40 minutes
rising 12 hours
Total Time 13 hours 10 minutes
Serving Size 16 slices

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

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.
    ingredients in mixing bowl before and after stirring.
  • Knead. Knead the dough using a bread machine, stand mixer, or hand until smooth and elastic for at least 10 minutes.
    stand mixer with smooth dough.
  • 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.
    dough shaped into a ball before and after rising.
  • 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.”
    process shots of shaping sandwich loaf
  • 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.
    rolled up log of dough.
  • 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.
    risen loaf on counter.
  • 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.
    fulled baked loaf on marble counter.

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.
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

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.

cut sandwich loaf on cutting board

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.

finished loaf in gold baking pan

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.

picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




50 Comments

  1. 5 stars
    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.

    Reply

  2. 5 stars
    I use this along with the yeast as per recipe. Absolutely love this recipe and use it all the time!

    Reply

  3. 5 stars
    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.

    Reply

  4. 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

    Reply

  5. 5 stars
    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!

    Reply