This sourdough sandwich bread is an easy beginner sourdough recipe with a light and fluffy texture. It's better than store bought and for roughly $1 a loaf, a much better price.

overhead view of sliced sourdough sandwich bread on parchment paper

This was the first sourdough recipe I ever made once my starter was up and running. It's fairly easy and doesn't require a lot of attention from the first mixing of the dough to the final baking.

I found a sourdough sandwich bread recipe from Conley Kipp on TikTok and, like all things sourdough, adapted it to make it my own.

Of course, the big caveat with all things sourdough and baking is that your particulars will vary. Especially when we talk timing and water to flour ratios, so much can be dependent on the environment where you're baking, the ingredients you're using and the personality of your sourdough starter.

I do plan to document the visual step by step of this recipe so you can get a reference for how the dough should look at each stage. But, in the meantime I wanted to get the recipe onto the internet to be able to share.

Specific Ingredients and Equipment

These are a few of the things that I use when baking this recipe. By no means are these things required, but just so you can reference them in case you need one of these things.

Silcone Bowl Scraper - I love to use this when removing the dough from the bowl to my work surface.
1.25lb USA Loaf Pan - This came on recommendation from friend, client and go-to expert for all things baking, Tessa Arias at Handle the Heat. She's all about the USA pans because of how great they do for even heat distribution while baking. Too, I've never had to grease my pan in this recipe when using this specific pan. The loaves come out clean every time.
MyWeight Kitchen Scale - I love this kitchen scale. It's survived ten years of regular, near-daily use and abuse. I like that it's simple to use, and the height helps in comparison to shorter-scale models that can be hard to read when you have a large bowl on them.
The rmometer - I check the temperature on my final baked goods because that's a great gauge on if your bread is done baking. For this style of bread, we're aiming for an internal temperature of 195F to 201F.

Sourdough Starters

Once upon a time, I tried to make a starter from scratch but didn't have any luck. Perhaps I'll give it a go again in the future. In the meantime, I purchased dried starters online from two creators who I love to follow. Their starters came with clear instructions and, within a few days, were bubbling and ready to use.

Parker from Basil & Bloom

Sadee's Sourdough

Does one person need two different starters? No, not at all. I was curious to see how two different starters behaved, tasted and performed. I find they really do have their own unique personalities, though they perform equally well in leavening bread for outstanding results.

This Jess Cooks Sourdough Tips are helpful if you're new to the world of starters.

Feel free to ask questions in the comments below. I'll be happy to point you in the right direction.

And beware, you might catch sourdough fever. I got into this as a fun little experiment and now I have more bread than I know what to do with. Family and friends are happy to intercept little care packages of sourdough treats.

Looking for a way to use up your sourdough discard? Try out my Sourdough Discard Bagels.