Everyone loves Sourdough White Sandwich Bread — a soft, everyday loaf made with sourdough starter instead of extra yeast. It takes some time, but the result is a tender loaf with a subtle tang that’s perfect for sandwiches, toast, and everything in between.
This recipe yields a loaf with a fine crumb, soft crust, and dependable rise. It’s ideal for a classic BLT, avocado toast, grilled cheese, or plain buttered slices for breakfast.
Sourdough White Sandwich Bread
Katie Shaw
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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
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Mix. Combine all ingredients in a large bowl and stir until the dough is slightly sticky and looks shaggy. Adjust flour or water by teaspoons if needed. Let the mixture rest, covered, for 20 minutes at room temperature.
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Knead. Knead the dough by hand, with a stand mixer, or in a bread machine until it’s smooth and elastic — about 8–12 minutes by hand or until the dough passes the windowpane test.
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First rise. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 4 hours or until very puffy and roughly doubled in volume.
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Shape the loaf. Gently deflate the dough and stretch it into a 9 x 18-inch rectangle. Fold the edges inward, then roll the dough toward you to form a loaf. Keep the dough’s “shoulders in” and tuck the ends for a tight shape.
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Place in pan. Pinch the seams closed, place the loaf seam-side down in an oiled 9×5-inch loaf pan, and smooth the top.
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Second rise. Cover the pan with greased plastic wrap and let the dough rise in a warm place until it reaches about 1–2 inches above the rim of the pan. If you need to slow it overnight, refrigerate and finish rising the next morning. Preheat the oven to 350°F toward the end of the rise.
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Bake. Dust the top lightly with flour and rub it in, or score the top if you prefer. Bake for about 40 minutes or until the crust is golden and the loaf sounds hollow when tapped. Cool on a wire rack before slicing.
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Notes
The dough should be slightly tacky but manageable. Add water or flour by teaspoon increments to reach the right consistency.
If you want a milder tang and quicker rise, add 1 1/2 teaspoons instant yeast and shorten rising times to about 1 hour each.
Knead until the dough passes the windowpane test — a thin, translucent stretch without tearing indicates good gluten development.
Powdered milk helps create a soft, high-rising loaf; it’s an inexpensive ingredient found in most grocery stores.
Nutrition
More Tips:
Weighing ingredients with a kitchen scale gives more consistent, reliable results than measuring by cups.
Keep the rising environment around 75°F for steady fermentation. A turned-off oven with the light on or a pan of hot water can create a warm, humid spot for rising.
Be patient: sourdough develops flavor and structure with time. If the dough hasn’t doubled or become very puffy, give it more time rather than rushing the process.
Lightly score the top of the loaf before baking to control expansion and release steam for an even rise.
Allow the bread to cool fully on a wire rack before slicing. Cutting while hot can make the crumb gummy.
Serving Suggestions
This sourdough sandwich loaf pairs beautifully with garden salads, tomato or chicken noodle soup, avocado and egg, or simply butter and jam.
About the Ingredients
Common substitutions and notes:
- Sourdough starter: For a non-sourdough option, use 2 teaspoons instant yeast with about 1 cup warm water and adjust flour as needed.
- All-purpose flour: Swap for bread flour if you prefer a chewier crumb.
- Powdered milk: Substitute with regular milk and reduce the water by the same amount.
- Butter: Margarine or a neutral oil can be used instead.
- Egg: Replace with ¼ cup unsweetened applesauce or a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water) if needed.
Substitutions will change texture and flavor, so experiment to find what you prefer.
Storage Instructions
After cooling completely, store the loaf in a paper bag or wrapped in a clean kitchen towel to maintain crust texture. Keep at room temperature and use within 2–3 days.
For longer storage, slice before freezing, wrap tightly in plastic wrap or foil, place in a freezer bag, and freeze up to 3 months. Thaw at room temperature or toast slices straight from the freezer.
Sourdough white sandwich bread is a comforting, versatile loaf that’s rewarding to make at home. Its soft crumb and gentle sourdough flavor suit many uses — from simple toast to hearty sandwiches.
Follow the steps and tips above to bake a reliable, delicious loaf your family will enjoy.