Sourdough Sandwich Bread

If you’ve been on the sourdough train for a while, you know there is nothing quite like a crusty boule fresh out of the oven. But sometimes your family wants a “normal” sandwich. You know, the kind that doesn't scratch the roof of your mouth?

This sourdough sandwich bread is the answer. It has that subtle sourdough tang we all love, but with a soft, tight crumb that’s perfect for everything from a classic PB&J to a fancy grilled cheese. 

This recipes is reliable, beginner-friendly, and, once you start making your own sandwich loaves, the grocery store stuff just won’t cut it anymore. I hope you enjoy!

If you enjoy sourdough, make sure to check out these additional recipes:

• Sourdough discard crackers
• Bakery style sourdough chocolate chip cookies
• Sourdough maple toast
• Sourdough discard pancakes

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Sourdough Sandwich Bread Recipe

• Servings: 1 loaf
• Prep time: 20 minutes
• Rise time: 2–4 hours
• Bake time: 35–40 minutes
• Total time: 3–5 hours

Sourdough Sandwich Bread  Ingredients

• 1 cup active sourdough starter (240 g)
• 1 cup warm water (240 ml)
• 3 tablespoons unsalted butter, melted and slightly cooled (45 g)
• 2 tablespoons honey (30 ml)
• 4 cups bread flour (500 g)
• 1½ teaspoons fine sea salt (9 g)

Whenever my sourdough starter goes off, I buy Breadtopia sourdough starter. It works fantastically well!

How to make a sourdough sandwich loaf

Mix the base. In a large bowl, whisk together your active sourdough starter, warm water, melted butter, and honey until the mixture is mostly smooth.

Form the dough. Add the bread flour and salt. Stir it all together with a wooden spoon until a shaggy dough forms.

Knead away. Turn the dough onto a lightly floured surface and knead for 8–10 minutes. You’re looking for it to become smooth and elastic.

• Pro tip: If you have a stand mixer, you can use the dough hook on medium-low speed for about 6 minutes instead!

Check the texture. The dough should feel soft and slightly tacky to the touch, but it shouldn't be sticking to your fingers like crazy.

First rise. Place the dough into a lightly buttered bowl and cover it up. Let it rise at room temperature until it’s slightly puffy and has increased in size by about 50%. (This usually takes 2–4 hours depending on how warm your kitchen is and how happy your starter is feeling!)

Shape. Grease a loaf pan. Shape your dough into a log and place it into the prepared pan.

Second rise. Cover the pan and let the dough rise again. This time, wait until it has climbed about 1 inch above the rim of the pan or appears puffy.

Preheat your oven to 375°F (190°C) during the second rise phase.

Once the loaf has risen sufficiently, score it down the middle with a sharp knife.

Bake for 35–40 minutes. You’ll know it’s done when the top is a beautiful golden brown and it sounds hollow when you give the bottom a little tap.

Remove it from the pan and let it cool completely on a wire rack before you slice into it. Slicing too early can make the bread gummy—patience is a virtue here!

Serving Suggestions

This loaf is the ultimate multitasker. It is:

• Perfect for sandwiches (obviously!)
• The gold standard for grilled cheese
• Incredible toasted with a thick layer of butter or jam
• The secret to making the best French toast you’ve ever had

How to Store Sourdough Sandwich Bread

• Room Temperature: Keep it in an airtight container for up to 3 days.
• Freezer: This bread freezes beautifully. I recommend slicing it first, then freezing in a sealed bag for up to 2 months. You can grab a slice and pop it straight into the toaster whenever you need it!

FAQs

Can I use sourdough discard instead of active starter? 

This specific recipe works best with an active, bubbly starter. That’s where the lift comes from for a nice, airy sandwich loaf. Using discard might leave you with a much denser, heavier bread.

Why didn’t my dough rise much? 

Usually, this comes down to a weak or inactive starter. Make sure your starter is bubbly and has been fed recently before you start mixing.

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

You can, but bread flour really provides that great structure and "chew." All-purpose will still work, but the loaf will be a bit softer and might not rise quite as high.

How do I know when the bread is fully baked? Look for that golden brown color, but the real test is the "thump." Tap the bottom of the loaf. If it sounds hollow, you’re good to go!

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Sourdough Sandwich Bread

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This sourdough sandwich loaf is perfect for all of yoru faovrite sandwiches!

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 2 hours

Total Time 3 hours

Ingredients

• 1 cup active sourdough starter (240 g)
• 1 cup warm water (240 ml)
• 3 tablespoons unsalted butter, melted and slightly cooled (45 g)
• 2 tablespoons honey (30 ml)
• 4 cups bread flour (500 g)
• 1½ teaspoons fine sea salt (9 g)

Instructions

Mix the base. In a large bowl, whisk together your active sourdough starter, warm water, melted butter, and honey until the mixture is mostly smooth.
Form the dough. Add the bread flour and salt. Stir it all together with a wooden spoon until a shaggy dough forms.
Knead away. Turn the dough onto a lightly floured surface and knead for 8–10 minutes. You’re looking for it to become smooth and elastic.
Pro tip: If you have a stand mixer, you can use the dough hook on medium-low speed for about 6 minutes instead!
Check the texture. The dough should feel soft and slightly tacky to the touch, but it shouldn't be sticking to your fingers like crazy.
First rise. Place the dough into a lightly buttered bowl and cover it up. Let it rise at room temperature until it’s slightly puffy and has increased in size by about 50%. (This usually takes 2–4 hours depending on how warm your kitchen is and how happy your starter is feeling!)
Shape. Grease a loaf pan. Shape your dough into a log and place it into the prepared pan.
Second rise. Cover the pan and let the dough rise again. This time, wait until it has climbed about 1 inch above the rim of the pan.
Bake. Preheat your oven to 375°F (190°C). Bake for 35–40 minutes. You’ll know it’s done when the top is a beautiful golden brown and it sounds hollow when you give the bottom a little tap.
Remove it from the pan and let it cool completely on a wire rack before you slice into it. Slicing too early can make the bread gummy—patience is a virtue here!