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The Easiest Sourdough Sandwich Bread

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An easy sourdough bread recipe beloved by many for generations. This sourdough sandwich bread recipe uses clean ingredients, potato flake starter, and is beginner friendly. Add a notch in your homesteading belt and learn how to make the best sourdough sandwich bread at home!

Origins of this easy sourdough bread recipe

I have no claim to fame with this recipe. It’s as old as time.

I like to imagine it began in the kitchen of an old English cottage with a thatched roof, cobblestone walled garden, and a sweet old lady wearing a linen dress and apron. It probably didn’t but a girl can dream.

I grew up eating this particular bread as a kid. My mom didn’t make it often but when she did, it was a real treat and the entire loaf would be gone within hours.

My husband also grew up on this bread as did his dad and the roots just keep going deeper. His grandmother (Mamaw) is actually who shared my first starter with me!

What does this sourdough sandwich bread taste like?

This easy sourdough bread recipe yields a loaf of bread that is tall, soft, maintains its crumb, and tastes slightly sweet.

It is sturdy enough to withstand a mound of deli meat, soft enough for a scrumptious pb&j, and hearty enough to be fried into a grilled cheese.

Of course, it’s made with such clean ingredients that eating it warm and plain is just as heavenly.

What kind of bread is this?

I’ve heard this type of sourdough bread called Amish bread, friendship bread, and just regular sourdough bread.

I affectionately call this Sweet Southern Sourdough. This isn’t your artisan sourdough that everyone decided to try and learn how to make during lockdowns in 2020.

My husband’s grandmother makes this same sweet Southern sourdough my mom used to make and the last time we visited, she sent me home with starter and a recipe.

I made bread the very next day and it was heavenly. Soft, slightly sweet, held up to meat and cheese, and wasn’t as fussy to make as regular sourdough.

Is this bread recipe clean?

What I liked most about this bread, is I have full control over the ingredients I use. While my mom used canola oil in the 90s, I use organic avocado.

Instead of refined white sugar, I use organic cane sugar. You could probably even use maple sugar or honey in place of organic cane sugar but I haven’t tried that myself.

Instead of cheap instant mashed potatoes, I use non-GMO and organic unseasoned potato flakes.

I use high quality Redmond salt, unbleached organic bread flour, and water from my Berkey water filter.

So even though it’s not artisanal San Franciscan sourdough, it’s still a little boujee. 😉

Is sourdough starter hard to maintain?

Yes, you will need a sourdough starter for this bread. Where I live, people pass starters around and share with friends and neighbors.

With that said, it is possible to make your own and it’s even easier to maintain it. I wrote a separate blog post all about that.

You can also buy starter from people on Facebook Marketplace and Etsy if you don’t want to make your own!

What kind of flour is best for this sourdough sandwich bread?

There’s great debate as to which flour is best for bread baking. All purpose flour and bread flour are the two most common flours people work with.

Both flours are made from whole wheat but bread flour has a higher protein percentage, otherwise referred to as hydration, and is better for the texture you want in bread.

All purpose flour can work but the texture will not be as soft and you’re more likely to have dense or gummy bread.

It is important that you get unbleached flour and, if your budget allows, organic. This will prevent you from consuming grains that were previously sprayed with glyphosate.

How long does it take to make this sourdough bread?

Technically this bread is a two day process, or 36 hours.

On day one you will feed your starter and let it sit for 8 to 12 hours. I usually do this the night before I want to bake, before I go to bed.

On day two, you will mix the dough and let it rise for 8 to 12 hours. This will be done in the morning when you wake up.

Later that evening, you will punch down, seperate, and knead the dough before its second rise. It will rise agin for 8 to 12 hours (basically over night).

On day three, you will wake up and bake your bread. There’s no better way to start the day than the sweet smell of fresh baked sourdough wafting through the home.

This easy sourdough bread recipe makes two loaves of bread. I tend to keep one on the counter, one in the freezer, and one rising on the stove for the next day. This allows me to keep a cycle going of fresh bread through the week.

Of course, you can adjust this schedule to fit your own needs, this is just what works for me!

Watch the full length baking tutorial on YouTube!

Storing your sweet sourdough bread

Your homemade sourdough sandwich bread is completely free of preservatives therefore it will not keep as long as one bought at the store.

Your bread will stay fresh on the counter for up to 3 days before it starts tasting stale.

A bread box would be ideal but a storage bag can work as well. Be sure to cover it tightly and keep as much air out as possible.

Alternatively, you could keep your bread covered in the refrigerator up to one week.

To freeze the bread, wrap it tightly in cling wrap or foil then place inside a ziplock bag. It should keep for several months this way. Thaw on the counter at room temperature when you’re ready to eat!

The Easiest Sourdough Sandwich Bread

The Easiest Sourdough Sandwich Bread

Yield: 2 loaves
Prep Time: 1 day
Cook Time: 40 minutes
Total Time: 1 day 40 minutes

The softest white sourdough sandwich bread made with potato flake starter.

Ingredients

For the Starter

  • 3 tablespoons potato flakes
  • 1/2 cup organic sugar
  • 1 cup warm filtered water

For the dough

  • 1 cup starter
  • 1/2 cup avocado oil
  • 1 ½ cups warm filtered
  • 1/2 cup organic sugar
  • 1 tablespoon salt
  • 6 cups bread flour

Instructions

  1. Feed your starter 8 to 12 hours before you want to bake with the potato flakes, organic sugar, and warm filtered water.
  2. After the starter has been sitting, prepare the dough. In a large measuring cup, mix the warm water, sugar, oil, and 1 cup of prepared starter. Put the remaining starter back into the refrigerator and follow the feeding schedule listed here.
  3. In a large bowl, mix the flour and salt.
  4. Pour the starter mixture into the flour mixture. Mix everything well with a dough hook, fork, or your hands. Be sure there are no lumps of flour and the dough is uniform in color. At this point, the dough will not look smooth.
  5. Cover the dough bowl with a towel and let rise 8 to 12 hours. The dough will double in size.
  6. Punch the dough down with your fist. Turn the dough over onto a lightly floured surface and knead the dough for just a few turns until it feels and looks smooth.
  7. Divide the dough into 2 equal portions and gently shape into a loaf.
  8. Line 2 loaf pans with parchment paper. Crinkle the parchment paper into a ball first so it sits nicely in the pan.
  9. Place each dough loaf into a pan. Cover and let rise another 8 to 12 hours. After the second rise, the dough will have risen again and look like an unbaked loaf of bread.
  10. To bake, preheat your oven to 350 degrees. Place the loaves on the middle rack, beside each other, and bake for about 35 to 40 minutes. The tops should be a nice golden brown.
  11. Remove from oven and transfer the hot bread onto a cooling rack. Let cool completely before cutting as the bread will finish cooking while it cools.
  12. Store in airtight containers or freeze until ready to use.

Notes

Some people will lightly grease a new bowl and transfer the prepared dough to that bowl prevent sticking. I do not do this and have never had an issue. One less dish to wash.

The bread will stay fresh for about 3 days at room temperature, about a week in the refrigerator, and a few months in the freezer. See blog post for more storage tips.

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Did you make this recipe?

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Anne

Thursday 12th of May 2022

I am so happy to have come across your recipe for the Sourdough Sandwich Bread. I was researching recipes to replicate my grandfather's recipe of what was called sourdough. It was a soft fluffy wonderful bread with a hint of sweetness. I have his recipe but I think it had ingredients omitted. It never had the same texture when I would make it. Your actual bread ingredients are the same except yours has a potato flake starter. I am going to try and see if potato flake starter is the difference. I am glad to know that someone else grew up with this wonderful bread. I hope to replicate it now with your help. Thanks!

Margo

Sunday 20th of February 2022

This is not keto nor low carb bread. I state this just in case a new to keto and/or low carb individual thinks that this will help on a low carb diet.

Alene

Wednesday 16th of March 2022

@Anna Hunley, do you have a general carb count on this one... just for the sake of giving it a go

Anna Hunley

Sunday 20th of February 2022

Correct, this recipe is not labeled as keto or low carb. The blog post explains the recipe which would be indicative to any reader that is simply a clean, unprocessed, and wholesome recipe.

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