Old-Fashioned Sandwich Bread With Sourdough Starter

By
Elizabeth Yetter
Elizabeth Yetter
Bread expert Elizabeth Yetter has been baking bread for more than 20 years, bringing her Pennsylvania Dutch Country experiences to life through recipes.
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Updated on 02/5/23
Quick rising sourdough bread recipe

The Spruce / Teena Agnel

Prep: 2 hrs 20 mins
Cook: 40 mins
Total: 3 hrs
Servings: 10 servings
Nutrition Facts (per serving)
137 Calories
6g Fat
17g Carbs
3g Protein
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Nutrition Facts
Servings: 10
Amount per serving
Calories 137
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 12mg 4%
Sodium 768mg 33%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Protein 3g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A crusty loaf of sourdough bread can be prepared and baked in under three hours with this recipe. This quick-rising sourdough bread uses active dry yeast for a faster rise while using the sourdough starter for the great sourdough flavor.

This recipe makes two small round loaves or one large round loaf. Enjoy slices for sandwiches or to accompany your meal.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for quick rising sourdough
    ​The Spruce / Teena Agnel

  2. In a small saucepan, scald the milk and butter, bringing the mixture nearly to a boil.

  3. Set aside and allow it to cool until lukewarm.

    Scald milk and butter
    ​The Spruce / Teena Agnel

  4. In a large bowl, add the sugar, salt, yeast, and warm water.

    Add sugar, salt
    ​The Spruce / Teena Agnel

  5. Pour in the warm milk and butter mixture.

  6. Stir until the yeast is dissolved.

    Add milk and butter
    ​The Spruce / Teena Agnel 

  7. Mix in the sourdough starter.

    Add in sourdough starter
    ​The Spruce / Teena Agnel

  8. Add the flour, 1/2 cup at a time, until dough is too thick to be mixed with wooden spoon.

    Mix
    ​The Spruce / Teena Agnel

  9. Turn the dough out onto a floured board.

    Turn the dough out
    ​The Spruce / Teena Agnel

  10. Begin to knead for about 10 minutes, adding flour when the dough gets sticky.

  11. Put the dough in a greased bowl and turn the dough over so that the top is greased.

    Let dough rise
    ​The Spruce / Teena Agnel

  12. Cover the bowl and let the dough rise in a warm place for 60 minutes or until double in size.

  13. Punch down the dough.

    Punch down dough
    ​The Spruce / Teena Agnel

  14. Turn it onto a board and knead it for about 3 minutes.

    Turn out dough
    ​The Spruce / Teena Agnel

  15. Shape the dough into a large round loaf or two small round loaves.

  16. Place the loaves on a greased baking sheet.

    Separate into two
    ​The Spruce / Teena Agnel

  17. Cover the dough and let it rise for 45 minutes or until double in size. Preheat the oven to 400 F.

  18. Using a sharp knife, slash an X on the bread top.

    Dough rise
    ​The Spruce / Teena Agnel

  19. Bake for 40 minutes or until bread sounds hollow when tapped on.

    Baked bread
    ​The Spruce / Teena Agnel

  20. Serve and enjoy. Bread will last one week, though is still tasty for a little longer if toasted.

    Sourdough
    ​The Spruce / Teena Agnel