Soft & Fluffy Sourdough Sandwich Bread (No Scale Required!)

marinashaker
Feb 18
2 min read

If you’ve ever felt intimidated by sourdough because every recipe demands a kitchen scale and precise gram measurements, this recipe is for you.

This easy sourdough sandwich bread is made entirely with measuring cups and spoons — no scale required.

Yes, it’s an unpopular opinion in the sourdough world… but it works beautifully.

You still get:

A soft, fluffy crumb
Light sourdough flavor
Perfect sandwich slices
Reliable results

And you don’t need a single gram measurement.

Why This Sourdough Sandwich Bread Is Different

Most sourdough recipes insist that baking by weight is the only way. While weighing is precise, it’s not necessary for a soft sandwich loaf like this.

This recipe is designed to:

Be beginner-friendly
Use standard kitchen tools
Fit into real-life busy schedules
Deliver consistent results

If you can measure flour with a cup, you can make this bread.

Ingredients (Measured with Cups — That’s It!)

½ cup active sourdough starter (bubbly and recently fed)
2 cups water
4 cups bread flour
2 tablespoons honey
¼ cup oil (olive oil or avocado oil work well)
1 teaspoon salt

No grams. No scale. No stress.

Step-by-Step Process

1. Mix the Dough

In a large bowl, combine sourdough starter and water until mostly dissolved.

Add honey, oil, and salt. Stir well.

Gradually incorporate bread flour until fully combined and a shaggy dough forms.

2. Rest (1 Hour)

Cover and let sit for 1 hour.

This allows the flour to hydrate and begins gluten development.

3. Stretch & Fold (4 Rounds)

Perform 4 rounds, spaced 30 minutes apart:

Wet your hands.
Stretch one side of the dough up and fold over.
Rotate bowl and repeat.

This replaces kneading and builds strength naturally.

4. Refrigerate

Cover tightly and place in the refrigerator.

Cold fermentation improves flavor and makes shaping easier.

(8–24 hours works well.)

5. Shape the Loaves

Divide dough into two equal portions.

For each portion:

Roll into a rectangle.
Fold edges inward.
Roll tightly into a log.

Place seam-side down in greased loaf pans.

6. Final Rise

Let rise about 1 hour, until puffy.

Score the top just before baking.

7. Bake

400°F for 35 minutes (covered)
Lower to 375°F for 15 minutes (uncovered)

Bake until:

Golden brown crust
Internal temperature reaches 190–195°F

8. Cool Completely

Remove from pans immediately and cool on a wire rack before slicing.

Who This Recipe Is Perfect For

Beginners intimidated by sourdough scales
Busy moms
Homesteaders
Anyone who wants simple, repeatable bread
Bakers who prefer traditional measuring methods

Sourdough doesn’t have to be complicated. You don’t need expensive tools. You don’t need to measure in grams.

You just need an active starter, measuring cups, and confidence.

And this soft, fluffy sourdough sandwich bread proves it.