sourdough sandwich bread.

Here’s a soft, sliceable sourdough sandwich bread—mild flavor, fluffy crumb, and perfect for everyday sandwiches 🍞

Soft Sourdough Sandwich Bread

Ingredients (1 loaf)

• ½ cup active sourdough starter (fed, bubbly)
• 1 cup warm milk (or water)
• 2 tbsp honey or sugar
• 2 tbsp butter or oil, softened
• 1½ tsp salt
• 3½–4 cups bread flour (or all-purpose)

Instructions

1. Mix the dough
   In a large bowl, mix starter, milk, honey, butter, and salt.
   Gradually add flour until a soft, slightly tacky dough forms.
2. Knead
   Knead 8–10 minutes by hand or 5–6 minutes with a mixer until smooth and elastic.
3. Bulk ferment (first rise)
   Place dough in a greased bowl, cover, and let rise 4–6 hours at room temp until doubled
   (or overnight in the fridge for more sour flavor).
4. Shape
   Gently deflate dough, shape into a loaf, and place in a greased 9×5-inch loaf pan.
5. Second rise
   Cover and rise 2–4 hours until dough domes 1 inch above the pan.
6. Bake
   Preheat oven to 375°F (190°C).
   Bake 35–40 minutes, tenting with foil if browning too fast.
7. Cool
   Remove from pan and cool completely before slicing.

Tips for Perfect Sandwich Bread

• For extra softness, brush top with melted butter after baking.
• Use milk instead of water for a softer crumb.
• If your kitchen is cool, rises may take longer—go by dough size, not time.
• For less tang, use starter just after peak.

If you want, I can also give you:

• A same-day sourdough sandwich loaf
• A pullman-style square bread
• A no-knead version

Just tell me 🍞