Sourdough sandwich bread is made with everyday ingredients, using discard or active sourdough starter. It’s got a soft crust and fluffy inside. Perfect for sandwiches, grilled cheese, French toast or paninis.
This sourdough bread recipe is easy to make with either your stand mixer or by hand in a mixing bowl. It’s got the tangy taste of authentic sourdough without the slow fermentation process. Makes two loaves and one of our most popular bread recipes!
One of the things I’m most fond of is the many heirloom recipes in my collection. This particular recipe was created from simple white bread recipe which I turned into a sourdough bread recipe. It comes from the kitchen of a dairy farm in Kansas.
Be sure and try my Beginners Sourdough Bread and Cinnamon Raisin Sourdough Bread and Sourdough Croissants.
Why this recipe works
- Uses simple ingredients – Readily available at most grocery stores.
- No artificial flavors or preservatives
- Quick Sourdough – Authentic tasting sourdough bread in a fraction of the time of traditional sourdough.
- Ease – Made with either a stand mixer or by hand in a mixing bowl. No stretching and folding required.
What you’ll need
- All-purpose or bread flour– Use whatever brand of flour you love. We typically look for all-purpose and bread flour that is unbleached. This gives this bread recipe more nutrients and helps ferment sourdough better.
- Sourdough Starter– Use any sourdough starter recipe you prefer. Scroll down to find the one we use.
- Active dry yeast – Helps leaven bread. Be sure not to use too hot of water or it will kill the yeast. For storage, we keep yeast in a glass jar in the fridge to extend its shelf-life.
- Whole milk – Gives this bread recipe a wonderful flavor. While we prefer to use whole milk, you can also use 2% if you prefer.
- Butter – We prefer to use unsalted butter so we can control the amount of salt in our recipes. Adds a beautiful flavor and texture to this sourdough bread recipe.
Get the sourdough starter going four to six days before you plan to bake the bread. You can keep the sourdough starter in the refrigerator and keep it fed for later use.
If you’ve never experienced homemade bread, this is one recipe you need to try. My mom had a wedding cake and bread baking business on the farm when we were little kids.
Making bread from scratch is something I love to do- it reminds me very much of her. And if you are a beginner to homemade bread, don’t worry! This bread recipe is perfect for any level baker.
She would bake Banana Bread, Coffee Cake, Apple Pie, and Oatmeal Bread to sell to our neighbors and my dad’s co-workers. Be sure and try Strawberry Shortcake, Hot Cross Buns, and Cast Iron Dinner Rolls.
These cast iron bread pans are amazing! They help crisp up the bottom and sides of the sourdough bread! Order them here!
How to make Sourdough Sandwich Bread
- Make the sourdough starter. In a quart Mason jar or another jar with enough room for sourdough starter to expand, combine equal parts of unbleached all-purpose flour & water. Use a rubber spatula or bottle whisk to combine well. Cover with fabric square and rubber band so the jar can breathe. Each day, remove half of starter, discard and feed the starter with equal parts flour and water.
- Scald the milk in a small saucepan. Stir in the sugar to dissolve. Let cool to lukewarm. Pour the warm water into the bowl of a stand mixer or a large bowl; sprinkle with yeast and stir until dissolved.
- Combine remaining ingredients. Add the milk mixture, sourdough starter, salt, and 3 cups of the flour. Mix with the dough hook until smooth. Add butter & incorporate. Add enough of the remaining flour to make a smooth dough.
- Knead dough Turn dough out onto a floured surface and knead until smooth. Form into a ball and place into a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled.
- Shape dough Punch down dough and let rest for about 15 minutes. Grease two 9 x 5-inch loaf pans. Divide the dough in half and shape into loaves.
- Bake Preheat the oven to 400 degrees F. Bake for about 40 minutes, or until golden brown. Remove from the bread pans and let cool completely.
How to make sourdough starter
This is the sourdough starter I use in my kitchen. It’s made with simple ingredients and has wonderful sourdough flavor. Sourdough starter will be like a muffin batter consistency.
- 100 grams unbleached all-purpose flour
- 100 grams lukewarm water
Use a kitchen scale to measure the ingredients into a Mason jar or another jar. Use a wooden spurtle or small spatula to mix ingredients well. Cover loosely and let sit on the counter in a warm area. (I use simple fabric squares and a rubber band to cover the jar. This covers it so no debris gets in, while still letting it breathe.)
Each day, remove half of starter and discard. Add 50 grams unbleached all-purpose flour and 50 grams room temperature water. It will take about 2-3 weeks to achieve an active starter. If you don’t want to wait that long, speed up the process by buying dried sourdough culture.
For a very active starter, try adding a tablespoon of potato flakes (additional to your flour & water mixture.) You’ll need to add an additional 2-3 tablespoons of water, as potato flakes absorb quite a bit of moisture.
Use the discard for sourdough discard recipes or simply throw out.
Recipe FAQs
Any flour containing starch is suitable for a sourdough starter, since it is the sugar that the microbes feed on. We prefer a combination of unbleached all-purpose and bread flour.
No, it is possible to make great sourdough without a Dutch oven. By using a baking stone and adding moisture to the oven, you can make bread that is just as good as those baked in Dutch ovens. Adding moisture will give the sourdough a beautiful exterior crust.
You can roll the dough into small rounds to make homemade bread bowls! Try my Beef Chili Recipe, Loaded Potato Soup, Beef Stew Recipe served in sourdough bread bowls.
More Cast Iron Recipes
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Sourdough Bread
Ingredients
Sourdough Starter
- 100 grams all-purpose flour (unbleached)
- 100 grams lukewarm water
Sourdough Bread
- ½ cup whole milk
- 1 tablespoon granulated sugar
- 1 cup water lukewarm
- 2 ¼ teaspoons active dry yeast (.25-ounce packet)
- 1 cup sourdough starter (active or discard)
- 1 teaspoon salt
- 4 to 4 ½ cups bread or all-purpose flour (unbleached)
- ½ cup (1 stick) unsalted butter, softened
Instructions
Sourdough Starter
- Use a kitchen scale to measure the ingredients into a Mason jar or another jar. Use a wooden spurtle or small spatula to mix ingredients well. Cover loosely and let sit on the counter in a warm area.
- Each day, remove half of starter and discard. Add 50 grams unbleached all-purpose flour and 50 grams room temperature water. It will take roughly 3-4 weeks to create an active starter.
- If feeding the starter daily, just keep on the counter. Keep refrigerated otherwise and feed weekly.
Sourdough Bread
- Scald the milk in a small saucepan. Stir in the sugar to dissolve. Let cool to lukewarm. Pour the warm water into the bowl of a stand mixer or a large bowl; sprinkle with yeast and stir until dissolved.
- Add the milk mixture, sourdough starter, salt, and 3 cups of the flour. Mix with the dough hook until smooth. Cut the butter into pieces and incorporate. Add an additional 1 cup flour to make a smooth dough. (This dough will be STICKY!!)
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, 2-3 minutes. Form into a ball and place into a greased bowl. Cover with plastic wrap or disposable plastic shower cap and let rise in a warm place until doubled, 1 – ¼ hours.
- Punch down dough and let rest for about 15 minutes. Grease two 9 x 5-inch loaf pans. Divide the dough in half and shape into loaves.
- Transfer the dough to the loaf pans. Spray some plastic wrap with cooking spray, so that it doesn't stick, and loosely cover the loaves. Let rise in a warm area until doubled, about 1 – 1 ¼ hours.
- Make a cut on the top, lengthwise of each loaf with a sharp serrated knife or a bread lame.
- Use a pastry brush to brush the tops gently with an egg wash.
- Preheat the oven to 400 degrees F. Bake for about 40 minutes, or until golden brown. Let cool for 10 minutes. Remove from the bread pans and let cool completely.
Recipe Notes
Baking bread in cast iron
Lodge brand cast iron bread pans are great for making bread! Place a pan of water on the rack below the bread in the oven. The steam created will make a crunchy crust. Generously coat the cast iron loaf pans with either cooking spray, canola oil or lard. Use a clean dry paper towel to spread canola oil or lard evenly in cast iron.Nutrition
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M. Piazza says
This recipe makes wonderful bread. I have made it several times in the last month. It is a favorite! I have gifted a few loaves, but mostly, my family devours it!
Jessica Robinson says
Oh thank you so much!!! It’s one of our favorites too! So happy to hear you enjoyed it!
Amber E says
Does my starter have to be fed for this recipe?
Jessica Robinson says
It’s not necessary with this, since it’s an easy sourdough and it’s really for flavor. But, you are welcome to feed it for more flavor.
Debbie Tse says
Hi Jessica,
Thank you for sharing your recipe of this sourdough. I didn’t need to use all the flour, in fact only used 4 1/2 cups , added anymore will have a stiff dough. The first rise was beautiful, the second rise in the pans were not as high as I expected……could be because I didn’t use up all the flour the recipe called for? The breads were not as high as the bread in the picture. The crumb was good but not soft. Any idea what went wrong and how to improve it. Thank you!
Debbie
Jessica Robinson says
Debbie,
Glad to hear you enjoyed the recipe. I would recommend reading through the ingredients and making sure you used everything listed, including the yeast. If the bread did not rise as much as you prefer, make sure they are in a warm area in your kitchen. You can also cover with a clean, dry kitchen cloth or plastic wrap. Crumb? I’m not sure if you are referring to the exterior of the bread? You can also put in a small pan of water to create steam in the oven to give the bread a great outside texture.
Denise says
Jessica,
What do you do with the starter you remove while feeding the starter?
Jessica Robinson says
Denise,
We generally throw it away. But there are many recipes you can find for discarded sourdough starter.
Debra says
If I halve the recipe, would it work to prepare the dough in my bread machine?
Jessica Robinson says
While I do not use a bread machine, if you follow directions to your machine it is very likely this recipe will work. I would halve the recipe and give it a shot! Thanks for reaching out!
Philip says
Can you use 2% milk instead of the whole milk
Jessica Robinson says
Phillip,
Yes you can use 2% milk if you prefer.
Philip says
Hi Jessica Robinson this bread recipe will be my wife favorite bread. Thanks again
Philip says
Hi can I use Almond Milk and Earth Balance Vegan Butter and substitute in your recipe to make it Vegan for a friend
Kayla says
Thank you so much for adding the sourdough starter and the instructions to keep it going. My husband loves sourdough and this is my first time ever doing anything sourdough. I love to bake but this is something new. I made sourdough biscuits from the discard and my husband loved them. Next is the bread.
Jessica Robinson says
Let us know if you need any help!! Glad to hear you found this recipe!
Ima J McConnell says
I have been all over the internet looking for a Sourdough recipe and a starter no starter I use from another recipe I was not happy with I’m starting this starter tonight and I’m thinking that with the reviews you have gotten Jessica this bread is going to be a winner thank you for sharing
Jessica Robinson says
Happy to hear you found the recipe you will love. It’s our go-to bread recipe and so many readers love it! You can also make it into dinner rolls or bread bowls for chili & soups, etc.
Wendy Sparling says
This is the best recipe for sourdough bread I have ever used. Thank you! I also use it for my cinnamon buns.
Jessica Robinson says
Absolutely thrilled to hear that Wendy! Thanks for taking the time to write!
LAURA says
OMG this is the best recipe that I have ever tried. Thank so much for the recipe. I didn’t use the recipe for the sourdough starter because I already have a sourdough starter. I was just wanting to try easy bread recipe and came across yours. OMG this is now our #1 bread.
Jessica Robinson says
Thanks so much Laura!! Thrilled to hear you loved this bread recipe. Be sure and try my white bread recipe as well!
Carol says
This is soooo much better than white bread. This raised higher than any other recipe I have tried. Thank you for sharing with us!
Jessica Robinson says
So glad to hear you enjoyed it! It’s one of our favorites too.
Nance says
Hi Jessica, I have been using your bread recipe for a while now and I just wanted to reach out and say thank you! I started using it in this past summer and I was baking it in my Breville countertop oven in order to have less heat in the kitchen. It worked well enough but when the weather cooled I went back to using the gas oven…wow! So much better, the crust has just the right crunch and the inside has just the right softness. I make the recipe every 2 weeks regularly, we just love it. Ps-I didn’t use your sourdough starter as I already had one going, but it worked out fine.
Jessica Robinson says
Nance,
Thanks so much for taking the time to write and let me know you love my Sourdough bread recipe! It’s one of my most popular bread recipes. Glad to hear your own sourdough starter worked with it too! You can also shape them into small rounds and make bread bowls for soups, chowder and chili in the winter!
bonnie says
I’m confused on the consistency of your instructions, do I cover or not cover the starter on the counter? And do I feed it the first 7 days or not? The directions have one thing and then the update has another. This is my first time trying – on my second day.
Jessica Robinson says
Bonnie,
The recipe card has the original recipe for my family’s sourdough bread from the 1950’s.
Back then the “sourdough starter” was really only for flavor of sourdough, not to make the bread rise.
Based off of comments from people looking to make “authentic” sourdough bread. I updated the body of the post to include a true sourdough starter. If you were making an “authentic” sourdough bread- you would want to feed the starter, as typically you would not be adding store-bought yeast to the recipe. Which means you remove a portion of the starter and feed it daily. This makes yeast grow naturally.
You can feed it- or not. The original one doesn’t call for you to feed it. Because again, we’re using it for flavor- not to get the bread to rise. I typically keep it on the kitchen counter in a large measuring cup that has a lid, but keep the lid loose. It’s on, but loose. Just to keep critters, lint, etc. out of your starter. Whisk it several times a day.
Jessica says
I just read the part about feeding it. I made it Monday and it’s Friday early AM (can’t sleep). I forgot to remove the 1/2 cup but did feed it. Is it too late? Should I have discarded it and started over?
I’m hoping not because I want to make bread for dinner tonight with a pot roast in the Dutch oven.
Thank you!!
Jessica Robinson says
Jessica,
You can feed the starter now. Or not. It should work just fine. No worries!