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A soft sourdough sandwich bread with a tender texture and amazing flavor without using any store-bought yeast, just the wonderful power of wild leavening. This sourdough sandwich bread recipe is made with flour, water, salt, butter, and active sourdough starter and is so good you should double it for two loaves.
Sourdough bread-making is intimidating if you’re used to relying on store-bought yeast. We’ll have you baking sourdough bread like a boss in no time with these tips.
Sourdough Bread For Beginners
Don’t have a sourdough starter or your starter isn’t going so well? Here are my 5 Tips On How to Get Started with Sourdough
The first benefit is you don’t need any store-bought yeast, one less thing to purchase from the store is always a plus!
Sourdough is a fermented cultured food, which means the good bacteria, pre-biotic, and probiotics help to break down the phytic acid making the nutrients in the flour easier to absorb, therefore increasing the folate and antioxidant levels.
How To Make Sourdough Starter
The yeast and bacteria feed on the starches and/or carbohydrates in the flour, making a fully cultured (allowing the flour to soak with the starter for at least 8 hours) sourdough bread lower on the Glycemic Index than regular bread.
Many gluten-sensitive individuals find that a fully cultured sourdough bread allows them to enjoy bread again without issues. There is still gluten-present, but the culture seems to degrade the gluten. This study shows IgE-binding proteins contained in the sourdough breads disappeared after in vitro digestion with pepsin, trypsin and pancreatin.
We all want a light and tender texture on our sourdough sandwich bread. It can be frustrating if your bread turns out dense and hard (I’ve had some of those brick-like loaves before but no more my friend!) but once you identify the culprits below, you’ll be on your way!
Easy Sourdough Flatbread Recipe (with Active Starter Or Discard
If your sourdough bread isn’t turning out, it usually has to go back to the strength and activity in your sourdough starter. Even a mature starter can be sluggish if it hasn’t been properly cared for. Inside my free homemade sourdough starter series, I cover why feeding a small amount twice a day is crucial to getting your starter into peak shape, especially for bread baking.
Older starters that have been left in the fridge for a long period of time won’t rise bread well. Sourdough starters that aren’t being fed regularly become weak. Young sourdough starters that are less than 4 weeks of age simply aren’t strong enough for bread baking yet. I’ve had starters that weren’t strong enough until 6 weeks of age.
Two days before baking bread, make sure your sourdough starter is at room temperature and you’re feeding it twice a day to get it nice and bubbly.
Easy Sourdough Bread (whole Wheat Ish)
You want a flour with a strong gluten content for bread baking (no pastry flours). This recipe works well with ap flour, bread flour, and whole wheat flour. For a white bread, use all purpose flour or bread flour.
I like to use fresh ground hard white wheat (if using whole wheat or fresh ground flour you’ll need to increase the water, see recipe notes) so we have the nutritional benefits of fresh ground flour and the sourdough culture.
Check out this post formore tips on grinding flour and baking with fresh flouras well asthe best places to find grains in bulk.
Best Beginner Sourdough Sandwich Bread No Yeast
Any organic unbleached flour is better than conventional, but I’ve made sourdough starters with rice flour, all-purpose, fresh ground Einkorn, and fresh ground hard white wheat. They all worked equally as well.
The key is how often you’re feeding it, amounts, and temperature. I cover all of this in detail inside my free homemade sourdough starter series here
7 or 8 am. In the morning, feed the starter to equal 1 cup of starter. Allow starter to rise until almost doubled (usually 2 to 3 hours).
The Easiest Sourdough Discard Bread You'll Ever Make!
11 am Combine all ingredients and knead the sourdough sandwich dough until it passes the windowpane test. I use the dough hook with my Kitchen Aid stand mixer and mix for 8 minutes before testing. Grease your loaf pans (these cast iron loaf pans are the ONLY loaf pans I use).
11:10 am Form loaf, creating tension on the top of the loaf, and place in bread pans. Cover so the dough doesn’t dry out with either plastic or a damp tea towel. Place in a warm area to rise until dough is 1/2 inch above the lip of the loaf pan.
4 pm Preheat oven to 400 degrees Fahrenheit. Slather the top of the sandwich loaf with melted butter. Bake for 30 minutes.
Quick Sourdough Bread
4:30 pm Remove bread from oven and loaf pan to a cooling wrack. Immediately rub with butter and allow to cool for at least 30 minutes before slicing.
Don’t skip the butter step before baking the loaf and immediately after removing it from the oven. If you’re dairy-free, you can use olive oil or melted coconut oil.
My favorite thing to eat with this sourdough bread is more butter and this Strawberry Jam Recipe without Pectin and Low Sugar. Seriously, it’s the best of all the worlds on your taste buds.
Easy Sourdough Bread With Instant Yeast
Load it up with your favorite sandwich toppings, from peanut butter and jelly, grilled cheese (smoked gouda is a MUST), to a turkey sandwich topped with homemade mayo and these old-fashioned saltwater brine pickles.
A soft sourdough sandwich bread with a tender texture and amazing flavor without using any store-bought yeast, just the wonderful power of wild leavening. This is incredibly soft with very little crumb, so it holds up well to all your favorite sandwich fixings!
Melissa K. Norris inspires people’s faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she’s not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.This no yeast sourdough bread recipe is extra tangy and uses just 5 ingredients! It does take a while from start to finish but it’s 100% worth it for that tangy sourdough taste. Trust me, you’ll love making this easy bread!
Simple Sourdough Bread Recipe
Even more specific – no yeast sourdough bread! Mostly because there are times when you simply cannot find yeast or you just don’t want to hit up the grocery store.
It turns out super tangy and most of the work is hands-off. And by hands-off I mean you’ll basically just be waiting for it to rise after each step.
I’m not going to pretend to be a scientist so I’m going to share what King Arthur Flour says about this bread.
Sourdough Bread (instructional Videos + Easy Guide)
“What makes the sour in sourdough bread? It’s a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid, and acetic acid is much the tangier of the two. Thus, sourdough bread that’s refrigerated before baking will have a more assertive sour flavor.”
How cool is that? Personally, I want my sourdough bread as TANGY as possible, and with this recipe that is exactly what you get.
If you’re new to the world of bread making this is a pretty easy recipe to start with. Plus, besides the waiting, it’s really easy and you’ll be rewarded with 2 beautiful loaves.
Bread Made With Wild Yeast Starter (no Sourdough
After my loaf has cooled I wrap it in plastic wrap, place it into a large freezer-safe zip-top baggie, and store it in the freezer for up to 3 months.
Besides the obvious option – eating it plain with lots of salted butter. I also like to use my sourdough bread in a few of my favorite recipes!
When you feed your sourdough you give it fresh flour and water that gets mixed into a small portion of your starter. The remaining starter can be thrown away, given to a friend, or added to a compost pile.
The Best Sourdough Sandwich Bread, Yeast Free
Add 1/2 teaspoon sour salt/citric acid to the bread along with the kosher salt. This will give you an even tangier bread.
Yes! I wrap my cooked sourdough in plastic wrap and then store it in a freezer-safe bag. I typically keep my frozen bread in the freezer for up to 3 months for optimal taste.
You want a nice strong starter to successfully pull off this recipe. At a minimum, you’ll want to have fed your starter for at least a week but I like to let mine go about a month before I start cooking with it. If you have a starter you have fed regularly for a year or more you do not likely have to wait this time. This is for unfed or brand new
Easy Sourdough Discard Flatbread Recipe (no Yeast)
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on
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