Soft and Fluffy Sourdough Sandwich Bread Recipe

This Sourdough Sandwich Bread is everything I want in a loaf—soft, airy, slightly tangy, and perfect for everyday sandwiches. It’s made with natural sourdough starter, so there’s no commercial yeast involved. The result is a beautiful, tender crumb that slices like a dream and holds up to anything from peanut butter to grilled vegetables.

Why You’ll Love This Recipe

I love this recipe because it gives me bakery-quality bread with a golden crust and soft interior—all using my sourdough starter. It’s great for toast, sandwiches, or simply buttered. Plus, it doesn’t require complex folding techniques like artisan loaves, making it approachable even when I’m short on time or new to sourdough baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Active sourdough starter (fed and bubbly)

• Bread flour

• Whole milk (or any milk of choice)

• Water

• Butter, softened

• Honey or sugar

• Salt

Directions

1. I start by mixing the sourdough starter, warm milk, water, honey, and softened butter in a large bowl.

2. I gradually add the flour and salt, stirring until a rough dough forms.

3. I knead the dough for about 8–10 minutes until it’s smooth and elastic, either by hand or with a stand mixer.

4. I let the dough rise in a covered bowl at room temperature for 4–6 hours, until it doubles in size.

5. Once risen, I gently shape the dough into a log and place it in a greased loaf pan.

6. I cover it and let it rise again for 1–2 hours, until it crests above the rim of the pan.

7. I bake it in a preheated oven at 375°F (190°C) for 35–40 minutes, until golden brown and hollow-sounding when tapped.

8. I cool the loaf completely before slicing.

Servings and timing

This recipe makes one standard 9×5-inch loaf, yielding about 12 slices. From start to finish (including rising time), it takes roughly 8–10 hours, or I let the first rise happen overnight for convenience.

Variations

• I sometimes add a tablespoon of olive oil for a slightly different flavor and extra softness.

• Replacing some bread flour with whole wheat flour adds nuttiness and fiber.

• I sprinkle the top with rolled oats or sesame seeds before baking for texture.

• For a sweet twist, I mix in raisins and cinnamon during the shaping stage.

Storage/Reheating

I store the loaf at room temperature, wrapped in a clean kitchen towel or in a bread box, for up to 3 days. For longer storage, I slice and freeze it, then toast slices straight from the freezer. I avoid refrigerating it because that tends to dry it out.

FAQs

Why didn’t my dough rise enough?

It usually means the starter wasn’t active enough. I make sure it’s bubbly and passes the float test before using.

Can I use all-purpose flour instead of bread flour?

Yes, I’ve done it before, but the texture is a bit softer and less chewy. Bread flour gives better structure.

How can I make this bread dairy-free?

I use a plant-based milk like oat or almond and swap the butter for olive oil or vegan butter.

What’s the best way to slice this bread?

I wait until it’s fully cool, then use a sharp serrated knife. A bread slicer guide helps me get even slices.

Can I make this bread more sour?

Yes, I extend the bulk fermentation or refrigerate the shaped loaf overnight to deepen the tangy flavor.

Conclusion

Sourdough Sandwich Bread is a rewarding, everyday recipe that gives me soft, flavorful slices perfect for any meal. With minimal ingredients and natural leavening, I get to enjoy the magic of sourdough in a simple, practical form that fits right into my daily routine.

Soft and Fluffy Sourdough Sandwich Bread Recipe

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 8–10 hours (includes rising)
• Yield: 1 loaf (approx. 12 slices)
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

This Soft and Fluffy Sourdough Sandwich Bread recipe uses natural sourdough starter to create a light, airy loaf with just the right amount of tang. Perfect for everyday use, it slices beautifully and delivers a tender crumb ideal for sandwiches, toast, or your favorite spreads—without any commercial yeast.

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Ingredients

• 1/2 cup active sourdough starter (fed and bubbly)
• 3 cups bread flour (plus more as needed)
• 3/4 cup whole milk (or milk of choice), warmed
• 1/4 cup water, room temperature
• 2 tablespoons butter, softened
• 1 tablespoon honey or sugar
• 1 1/4 teaspoons salt

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Instructions

1. In a large bowl, combine sourdough starter, warm milk, water, honey, and softened butter. Mix well.

2. Gradually stir in bread flour and salt until a rough dough forms.

3. Knead for 8–10 minutes until dough becomes smooth and elastic.

4. Transfer to a greased bowl, cover, and let rise at room temperature for 4–6 hours, until doubled.

5. Gently shape dough into a log and place in a greased 9×5-inch loaf pan.

6. Cover and let it rise again for 1–2 hours, until the dough crests above the rim.

7. Bake at 375°F (190°C) for 35–40 minutes, until golden and hollow-sounding when tapped.

8. Cool completely before slicing.

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Notes

• Add 1 tbsp olive oil to the dough for added softness.
• Swap 1/2 cup bread flour for whole wheat flour for more fiber and nutty flavor.
• Top with oats or sesame seeds before baking for texture.
• For a sweet version, add raisins and cinnamon during shaping.