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+ servings
sliced sourdough sandwich bread
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4.91 from 10 votes

Sourdough White Sandwich Bread

A soft and fluffy sandwich loaf made with sourdough starter.  Perfect for everyday sandwiches and toasting.
Prep Time30 mins
Cook Time40 mins
rising12 hrs
Total Time13 hrs 10 mins
Course: bread
Cuisine: American, european
Keyword: soft sourdough bread, sourdough sandwich bread, white sandwich loaf
Servings: 16 slices
Calories: 120kcal
Author: Katie Shaw


  • 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


  • 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.



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.


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