Can you use sourdough bread for sandwiches?

Yes, absolutely! Sourdough sandwich bread is specifically designed for that purpose. Unlike rustic sourdough with a thick crust and airy crumb, sandwich-style sourdough has a soft, sliceable texture and a mild tang—perfect for layering fillings like meats, cheeses, veggies, and spreads without falling apart.

What is the difference between sourdough bread and sourdough sandwich bread?

The main difference is in texture, shape, and usability . Traditional sourdough is often baked into crusty, artisan-style rounds, while sourdough sandwich bread is baked in a loaf pan with a softer crust and tighter crumb. This makes it easier to slice and ideal for sandwiches, toast, and packed lunches.

What to put on a sourdough sandwich?

The sky’s the limit. You can top your sourdough sandwich bread with classic combos like turkey and cheddar, tuna salad, or ham and Swiss. For plant-based options, try smashed avocado, roasted vegetables, hummus, or chickpea salad. The slightly tangy flavor of sourdough pairs beautifully with both savory and sweet ingredients.

Are sourdough sandwiches healthy?

Yes—especially when made with homemade or whole grain sourdough sandwich bread . The fermentation process reduces gluten and phytic acid, making nutrients more bioavailable. It also has a lower glycemic index than many commercial breads, helping stabilize blood sugar and keep you fuller longer.

When should you not eat sourdough bread?

Avoid eating sourdough bread if it shows signs of mold (green or white fuzzy spots), has a foul smell, or has been stored improperly. Also, while sourdough is more digestible than many breads, those with celiac disease should not consume it unless it’s made with certified gluten-free flours.

How do you cut sourdough bread for sandwiches?

To get clean, even slices of sourdough sandwich bread , let it cool completely first. Then, use a long serrated bread knife and a gentle sawing motion. Flip the loaf upside down for easier slicing, especially if the crust is firm. For consistent thickness, use a bread slicing guide.

Sourdough Sandwich Bread: Top 9 Must-Know Tips

Name: Sourdough Sandwich Bread: The Best Guide for Soft, Flavorful Homemade Loaves
Prep time: 30 min
Cook time: 40 min
Total time: PT-488940H14M37S
Cuisine: American
Ingredients: 100g active sourdough starter (fed and bubbly); 400g bread flour; 250ml warm milk (or water for dairy-free); 1 tbsp honey (or sugar); 8g salt; 30g softened butter (or olive oil for dairy-free); 1 tbsp olive oil (for softer crumb); Whole wheat flour (swap up to 20%); Seeds for topping (sunflower, sesame, flax)

Sourdough Sandwich Bread: The Best Guide for Soft, Flavorful Homemade Loaves

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This soft sourdough sandwich bread is mildly tangy, easy to slice, and perfect for stacking your favorite fillings. Naturally leavened and baked in a loaf pan, it’s ideal for toast, sandwiches, or a healthy homemade lunch.

Author: Amelia
Prep Time: 30 minutes (mixing + shaping)
Cook Time: 40 minutes
Total Time: 16–18 hours (includes overnight fermentation)
Yield: 1 loaf (12–14 slices)
Category: Bread
Method: Baking, Fermentation
Cuisine: American, European
Diet: Vegetarian

Ingredients

100g active sourdough starter (fed and bubbly)
400g bread flour
250ml warm milk (or water for dairy-free)
1 tbsp honey (or sugar)
8g salt
30g softened butter (or olive oil for dairy-free)

Optional:

1 tbsp olive oil (for softer crumb)
Whole wheat flour (swap up to 20%)
Seeds for topping (sunflower, sesame, flax)

Instructions

Mix the Dough (Night Before):

Combine flour, milk, honey, and sourdough starter in a large bowl. Let rest 30 minutes. Add salt and softened butter, then mix well and perform several stretch-and-folds to build structure.

Bulk Fermentation:

Let dough rest at room temperature for 3–4 hours, performing a stretch and fold every 30 minutes for the first 2 hours. Dough should puff slightly.

Cold Proof:

Shape dough into a log and transfer to a greased 9×5-inch loaf pan. Cover and refrigerate overnight (8–12 hours).

Final Proof (Next Day):

Remove loaf from fridge and let sit at room temp 1–2 hours until dough crowns above the rim of the pan.

Bake:

Preheat oven to 375°F (190°C). Lightly score the top of the loaf and bake for 35–40 minutes or until golden brown and the internal temperature reaches 200°F (93°C).

Cool and Slice:

Let loaf cool in pan for 10 minutes, then transfer to wire rack. Slice when fully cool using a serrated knife.

Notes

For stronger flavor: Let starter ferment longer or increase cold proof to 16 hours.
Dairy-Free: Use water and olive oil instead of milk and butter.
Freezing: Slice and store in airtight freezer bag. Toast straight from frozen.
Serving Ideas: Pairs well with turkey, avocado, hummus, or grilled veggies.

Find it online: https://recipesbyamelia.com/how-to-make-sourdough-sandwich-bread-a-step-by-step-guide/