Sourdough sandwich bread is the quiet hero of the bread world. It doesn’t shatter your teeth like an artisanal boule, and it doesn’t crumble under the pressure of a grilled cheese or a loaded sandwich. Instead, it’s soft, lightly tangy, tender, and strong enough to hold whatever you throw at it—peanut butter, deli meat, eggs, or jam.
This recipe is designed specifically for pan-baked sourdough sandwich bread: a loaf with a fine, even crumb, a soft crust, and slices that behave themselves. It’s made with natural leavening only (no commercial yeast), but it’s enriched just enough with milk and butter to give it that classic sandwich texture.
Whether you’re new to sourdough or looking to replace store-bought bread for good, this recipe aims to be practical, forgiving, and repeatable.
What Makes Sourdough Sandwich Bread Different?
Traditional sourdough boules are built for crust, chew, and open crumb. Sandwich bread has different goals:
- Soft crumb instead of large holes
- Thin, tender crust instead of crackling hardness
- Predictable shape for even slices
- Balanced flavor with gentle tang
To achieve this, we use:
- Milk instead of water (or a mix)
- Butter or oil for tenderness
- Honey or sugar for softness and mild sweetness
- A loaf pan for structure
The sourdough starter provides flavor and leavening, but the enrichment ensures the loaf stays soft for days.
Ingredients (1 Standard Loaf)
Dough
- 100 g active sourdough starter (fed, bubbly, at peak)
- 300 g milk, slightly warm (whole milk preferred)
- 30 g honey or sugar
- 30 g butter, melted and cooled (or neutral oil)
- 9 g salt
- 500 g bread flour (or unbleached all-purpose flour)
Optional Additions
- 1–2 tablespoons milk powder (extra softness)
- 25–50 g whole wheat flour (replace equal amount of white flour)
- 1 tablespoon olive oil (for extra tenderness)
Equipment You’ll Need
- Mixing bowl
- Kitchen scale (strongly recommended)
- Loaf pan (9 x 5 inch / 23 x 13 cm)
- Clean towel or plastic wrap
- Oven
- Cooling rack
