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Softest Sourdough Sandwich Bread (updated)

Updated: Apr 27

sandwich bread crumb structure
The best sandwich bread crumb structure!

If you don't have a starter:

Don't worry! I promise it’s not as hard as it sounds! I teach how to make one from scratch, care for and maintain it, and how to make incredible artisan loaves in my sourdough guide! Click here to get the guide!

This recipe is the softest, most "store bought" like sourdough sandwich bread you'll ever try. It’s simple, doesn't taste "sour", can be done in one day, and never gets old. The versatility truly makes it the only bread recipe you'll ever need!

Years ago when I first started baking with sourdough, I only made artisan loaves. While they're great and I absolutely love the process of making them, I was missing soft sandwich bread. The fluffy, light kind that works so perfectly for peanut butter and jelly sandwiches or grilled cheese. I needed something my kids would love. I set out to create the best loaf, and I got very near close! That's the sandwich loaf recipe you may already know and love. But over time, and changing of life seasons, I've gradually made changes, and streamlined my process making it better overall!

Don't worry, I'm keeping the original version for those that already love that version.

This recipe can be used for the softest rolls, hamburger/hotdog buns, cinnamon rolls and French bread, just by changing the shaping method and checking the internal temp at 15 minutes instead of 20.

A few notes on stand mixers:

- This recipe can easily burn out a KitchenAid. They aren't meant to do a lot of kneading. If that's what you have, just mix the dough initially, then knead by hand.

- If you have a Bosch, you can make 4 loaves worth of dough.

- If you have an Ankarsrum mixer you can make 3 loaves worth of dough.

- You can make the recipe by hand. if you do, you may want to add the butter melted with the milk. This will make for less kneading!

Bakers notes:

-If your pans tend to stick to loaves, you can grease them before putting the dough in or use parchment paper to prevent sticking!

-If the dough seems to be too sticky, you can add a bit more flour. do this sparingly, as sticky dough makes soft bread, but it should be manageable!

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I have a very strong starter (1:3:4), do I have to do a levain? If not, how much starter should I use for this recipe?


Is the dough supposed to be sticky?


Does the leaven get stored in the fridge or on the counter overnight?


We have food allergies in our house. Can I use substitutes for the milk and egg?

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