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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Krystal says
This looks delicious. I’m curious if you could make this bread with discarded starter, not active, as well since you’re adding more yeast to it. Any idea?
Jessica Robinson says
Krystal,
Absolutely!! You can use the discarded starter. Thanks for stopping by!
Cheer says
I made sourdough many years ago with a starter that I had to feed every few days whether I was baking or not….can you give your directions for feeding the starter, your loaves are beautiful. I do have one of the cast loaf pans so I will def use it for one loaf. Many thx!
Jessica Robinson says
Thanks Cheer!
To keep the starter add half cup water half cup all purpose flour and one tsp sugar 2 left over starter. Whisk together. Store in the refrigerator. As you use the starter, keep refreshing it.
Shanta says
When you keep your starter you say use how much you need. Your recipe doesn’t tell you how much start should be used. I am wanting to keep some on hand and keep feeding it so I always have starter. So much starter do you need for your bread recipe?
Jessica Robinson says
Hi Shanta,
The recipe includes the starter in the ingredients and directions. Use 1 cup sourdough starter in this bread recipe. If you have any more questions just let me know!
Gina says
Is that a dry cup or wet cup measurement? It’s goopy:)
Jessica Robinson says
Gina,
Are you talking about the sourdough starter? You would whisk the starter before measuring it in a glass measuring cup meant for liquids.
David says
I live in a motorhome with no oven, only microwave/convection combo. I use the convection to warm up(200 degrees) place a cup of boiling water in, turn off oven and let the proofing begin. Works great for both proofing S. Then bake in convection @ 400 for about 40-45 minutes. I also Sprite with water at beginning to give a nice crusty crust. Folks in the rv park love it?
Jessica Robinson says
So glad the recipe worked for you David!
Nicole says
I thought when you made Sourdough Bread that it required a specific “sour” component. This seems simple enough.
Jessica Robinson says
Hi Nicole!! Yes, you have to make the sourdough “starter” first. This brings the sour element that you are talking about. But, super simple.
Jyothi (Jo) says
Nothing beats a good homemade bread and sour dough bread are best made at home according to me. And your bread looks so perfect. Would be great for some bruschetta and sandwiches.
Jessica Robinson says
It’s simple to make, just takes some time to rise! You’ll love this one!
Sam | Ahead of Thyme says
This sourdough bread looks gorgeous! I want a slice right now! Love that I don’t need a bread maker and can just make it in the oven.
Jessica Robinson says
Thanks Sam! Yes NO bread maker needed. I’m not a bread maker kinda girl! 🙂
Lorie says
True story, over the summer I had a starter and was pretty close to the end…til I dropped it on the floor!!! ???? This is the motivation I needed to start again!
Jessica Robinson says
Hi Lorie!!
I’ve dropped pies on the floor before, so I hear ya! I’m sure you’ll love this sourdough bread!
Amanda Mason says
You seriously just took me back to my childhood! My grandmother used to make sourdough bread every week! I’ve never made it myself, but I need to! And I love that this recipe came from a kitchen of a dairy farm in Kansas! You KNOW it’s good if it came from a farm in Kansas!!
Jessica Robinson says
Thanks Amanda!! It’s my absolute favorite recipe collection, besides all of my grandmother’s recipes!
lauren says
Sourdough is one of my absolute favorite breads for sandwiches. Especially for grilled cheese and tomato soup! This sourdough recipe will cut up nicely for croutons too. Can’t wait to try!
Jessica Robinson says
It’s SO perfect for grilled cheese and tomato soup!! YUM!
Jessica says
Sourdough is the best! Almost every week I try a different bread recipe to use up and test my sourdough starter. I’ll try this recipe too, looks delicious!
Tammy says
I just love homemade bread! Your loaf is beautiful and sourdough is my favorite. I wish I could have a slice right now ^_^
Jessica Robinson says
Tammy,
It’s a favorite in our household too! Hope you try the recipe soon!
georgie says
I’ve been wanting to make my own sourdough for ages! This looks so fantastic, and I didn’t know how easy it was to make a starter! Thanks for the tips!
Jessica Robinson says
Georgie,
The starter is super simple to make. Just stir it every time you walk by and it will make the most perfect bread! Thanks for stopping by!
Kelly Anthony says
My husband loves fresh baked bread…actually, who doesn’t?! You say simple, and I’m in!
Jessica Robinson says
What man doesn’t LOVE homemade bread?! Mine hardly waits until I pull it out of the pan to grab a slice! Thanks for stopping by!
Charity says
I’ve never been brave enough to make sourdough but I really want to try to bake more breads and pastries from scratch this year. I can do it, right?
Jessica Robinson says
Charity,
Just follow the directions and you’ll be alright! Make sure your kitchen is warm enough to proof bread during the winter. Let me know if you need any tips!
Carol says
I need a tip. I am new at this. My starter rises and then falls.. and looks very watery. Is it hopeless?
Jessica Robinson says
Hi Carol,
Nothing is hopeless! Whisk the starter. You can follow the directions within my post about “feeding” the starter. You’ll discard about 1 cup of the starter and add more flour and water. Whisk together. This will “feed” the sourdough starter…. you do this on a daily basis for about a week. (there are so many different sourdough starter recipes!) Glad to help you!
Gloria says
Noting beats the taste of fresh baked bread. I love the aroma too. This looks like the perfect companion to soups, stews and chilis this winter.
Jessica Robinson says
I know, right?! Thanks Gloria for stopping by!