Easy Same-Day Sourdough Sandwich Bread Recipe

This easy same-day sourdough sandwich bread recipe is the softest, fluffiest loaf I’ve made without using any commercial yeast. It bakes up light and tender with that classic white sandwich bread texture, perfect for everyday lunches, toast, or a really good grilled cheese.

I’ve tested so many sourdough sandwich bread recipes trying to get that soft, store-bought feel using just a sourdough starter, and this one finally gets it right. If you’ve been looking for a same-day sourdough bread that’s actually soft, this is the one you’ll come back to.

What makes this sourdough sandwich bread recipe different is the balance of simple ingredients and timing. The milk, butter, and honey give it that soft, tender crumb, while the sourdough starter adds just enough flavor without making it overly tangy. It’s straightforward to mix, and bakes up into a loaf that slices clean and holds up for sandwiches without falling apart, unlike my artisan sourdough loaf with its open crumb and crusty exterior, which is perfect in its own way but not made for the same everyday use.

I usually double or triple this recipe so we have extra loaves on hand. It freezes really well and is perfect to pull out on nights when we’re having something like my chicken wild rice soup and just need a soft, homemade bread to go with it. This one is in my rotation as regularly as my sourdough chocolate chip cookies, it is a staple in our home.

Jump to:

• Recipe Overview: Same-Day Sourdough Sandwich Bread Recipe
• Why you will love this recipe:
• Key Ingredient Notes
• How to make this same-day sourdough sandwich bread:
• Bakers Schedule for Sourdough Bread Recipe:
• FAQ's:
• More Sourdough Recipes you will love:
• Easy Same-day Sourdough Sandwich Bread Recipe

Key Ingredient Notes

Active Sourdough Starter:

Use a bubbly, active starter that’s at its peak. This is what gives the bread a good rise and balanced flavor.

Milk, Butter, and Honey:

These are what make the bread soft and tender. They create that classic sandwich texture, very different from a crusty artisan loaf.

Flour:

All-purpose flour works great here and keeps the crumb light and fluffy. You do want it to be unbleached because it hasn’t been chemically treated, which means the proteins (gluten) are more intact. That gives your dough better structure, which is especially important for sourdough since it relies on natural fermentation instead of commercial yeast.

Get the full list of ingredients and measurements on the printable recipe card below.

How to make this same-day sourdough sandwich bread:

1. Starting with the active starter that you fed the night before, measure that into your mixing bowl along with water, sugar and oil. Mix it up, then add the all purpose flour and 2 teaspoon salt. Mix with your hands until no dry flour remains. You can use your stand mixer too with the dough hook attachment, but it really doesn't need it. 
2. Cover and let it rest for 30 minutes. 
3. Perform a set of stretch and folds until you get elastic dough consistency. 
4. Cover with plastic wrap and put it in a warm space for its first rise (not too warm, between 70-75 degrees F) until doubled in size. 
5. Grease a bread pan. 
6. Dump the bread dough onto a lightly greased surface and shape it into a log. Pinch the seams together. Place seam side down into the loaf pan and cover with a towel. 
7. Let the bread rise at room temperature until the dome comes up 1 inch above the rim of the pan. 
8. Preheat oven to 375 degrees F. 
9. Bake bread for 45 minutes until golden brown, or until internal temperature reads 185 degrees F. 
10. Brush the top of the loaf with a little bit of butter after baking for a softer crust. 
11. Cool completely before slicing. 

Bakers Schedule for Sourdough Bread Recipe:

• The night before: Feed your sourdough starter at a 1:1:1 ratio so it’s active and ready to use in the morning.
• 7:00 am: In the bowl of a stand mixer, mix all ingredients until a dough forms. Knead until smooth and elastic.
• 7:30 am: Cover and let rise in a warm place until doubled in size. This will take most of the day.
• 4:30 pm: Turn the dough out, shape into a loaf, and place into a greased pan. Cover and begin the second rise.
• 7:00 pm: Once the dough has risen just above the edge of the pan, preheat the oven and bake.

FAQ's:

1. How do I know if my sourdough starter is ready to use?

• Your starter is ready when it’s bubbly, active, and has doubled in size within 4-6 hours of feeding. You can also perform a float test: drop a small amount of starter into water, and if it floats, it's ready to use.

2. Can I use whole wheat flour instead of all-purpose flour?

• Yes, you can substitute whole wheat flour for part of the all-purpose flour. Start with substituting up to 25-50% of the flour and adjust the water as whole wheat flour absorbs more liquid.

3. What if my dough is too sticky to handle?

• If your dough is too sticky, you can lightly flour your hands and the work surface. Be careful not to add too much flour, as it can make the bread dense. A slightly sticky dough is normal for soft bread.

4. How long should the dough rise?

• The dough should rise until it has doubled in size, which typically takes about 4-8 hours for the bulk fermentation. The shaped loaf should rise until it’s about 1 inch above the rim of the loaf pan, usually 1-2 hours.

5. Can I speed up the rising process of this sourdough sandwich bread recipe?

• To speed up the rising process, you can place the dough in a warm environment, such as a slightly warmed (but turned off) oven or near a warm appliance. Be careful not to exceed 85°F (29°C) as too much heat can kill the yeast.

6. What if I don't have a loaf pan?

• If you don't have a loaf pan, you can shape the dough into a freeform loaf or boule and bake it on a baking sheet or a pizza stone. Keep an eye on it as it might bake a bit faster.

7. How do I know when the bread is fully baked?

•  The bread is fully baked when the crust is golden brown and the internal temperature reaches 190°F (88°C). You can check this with an instant-read thermometer inserted into the center of the loaf.

More Sourdough Recipes you will love:

• white chocolate blondies with pistachios recipe
• best sourdough crepes with strawberries and creme
• roasted garlic and rosemary sourdough bread