Daily Bread: A Faithful Sourdough Guide + Our Favorite Soft Sandwich Loaf Recipe

“Give us this day our daily bread…”These words from the Lord’s Prayer have taken on a whole new meaning for me since we began baking our family’s bread at home. There’s something sacred about preparing nourishing food the way our ancestors did—slowly, simply, and with love. Sourdough is more than just bread to me—it's a quiet, daily act of stewardship, patience, and faith.

If you’ve been feeling called to bring more natural, from-scratch food into your home, sourdough is a beautiful place to begin. I hope this guide encourages you and helps you feel equipped to get started.

Why Sourdough? God's Perfect Design in Action

Sourdough bread is made with a living culture of wild yeast and beneficial bacteria—no commercial yeast needed. These organisms are part of God’s creation, floating in the air and resting in the flour itself, just waiting to be awakened.

Unlike most modern store-bought breads, sourdough is fermented slowly. This age-old process makes the bread easier to digest and unlocks nutrients that our bodies might not otherwise absorb.

It’s amazing how the Lord built into His creation everything we need to live well—if we follow the practices of raising and preparing the correct ways.

A Little History (and a Lot of Simplicity)

Long before packaged yeast or processed flour, families baked with what they had—flour, water, salt, and time. From ancient Egypt to pioneer cabins across the American frontier, bread was made by hand, passed down from mother to daughter, generation after generation.

Sourdough connects us to that heritage. It reminds me that slower isn’t worse—it’s often better. There is wisdom in the old ways.

The Hidden Health Blessings of Sourdough

As a mama who cares deeply about what goes into my children’s bodies, sourdough has been a gift. It provides easy and healthy ways to make a meal go further, make on the go meals, or, if anyone else can relate, provide for the never ending "I'm hungry" requests. The fermentation process:

• Makes nutrients easier to absorb by breaking down phytic acid, a substance in grains that can block minerals.

• Helps with digestion, even for some who are sensitive to gluten.

• Supports gut health through natural probiotics.

Our bodies are temples of the Holy Spirit, and it’s a joy to nourish them with real food that God designed to sustain us.

How to Make Your Own Starter (Your “Bread Baby”)

Starting a sourdough culture is simple and beautiful. It’s like tending a little garden on your countertop. Here’s how to do it:

What You’ll Need:

• Whole grain flour (like rye or whole wheat)

• Filtered water

• A clean glass jar

Instructions:

Day 1:Mix 100g flour and 100g water in a jar. Stir well, cover loosely (I use a cloth and a rubber band), and set on your kitchen counter.

Days 2–5:Each day, discard half and feed it with another 100g of flour and 100g of water. You’ll soon see bubbles and smell a tangy, sour aroma—signs of life!

By Day 6:Your starter should double in size within 4–6 hours of feeding. Once it does, it’s ready to bake with.

To Keep It Going:

• If you leave it out: Feed every 12–24 hours.

• If you store it in the fridge: Feed once a week, and let it come to room temp before using.

Tending this little jar reminds me daily that life is a gift, and good things grow when we nourish them faithfully.

A Family-Favorite Sourdough Bread Recipe

My wonderful husband is responsible for perfecting this recipe but once he did, he taught all of us and now, even our 8 yo daughter can do it, start to finish.

This recipe is soft, buttery, and perfect for sandwiches, toast, or a warm slice with soup. My kiddos gobble it up! If you start before 11am and have your house above 70 degrees, your loaves will be out of the oven well before bedtime!

Ingredients:

• 400g active sourdough starter

• 600g warm water

• 24g salt

• 36g sugar or honey

• 1 cup (2 sticks) softened butter

• 1200g all-purpose flour

Instructions:

1. Mix It All Together: Combine everything in a big bowl. Stir until it forms a shaggy dough. It doesn’t need to be perfect!

2. Stretch and Fold (over 1 hour): Every 15 minutes (as God is forgiving, so is the dough, I have forgotten for over an hour and still had it come out great), gently stretch and fold the dough. Do this 4 times. (I usually do this while tidying up the kitchen or task the 8 year old with it) See a video of how here: https://www.facebook.com/reel/3572915092959330

3. Let It Rise (4–6 hours): Cover the bowl with a towel and let it rise in a warm spot until it’s doubled.

4. Shape and Second Rise: Divide the dough into 2 equal parts (we weigh them and usually about 1200g is perfect for one loaf), shape into loaves (see tips for shaping), and place into greased loaf pans. Let it rise again until it's about 1 inch above the pan.

5. Bake: Bake at 400°F for 50–55 minutes. The crust should be golden and it should sound hollow when tapped.

Yield: Makes 2 loaves or 4 small baguettes

Grace-Filled Tips for Success

• Use filtered or spring water. Chlorine can harm your starter.

• Keep your starter warm and happy. 75–80°F is ideal.

• Don’t rush it. Sourdough teaches patience—God’s timing is always better than ours.

• Pray over your work. I often whisper prayers as I knead dough or feed the starter. It’s a quiet offering of gratitude.

• Double the recipe. Make 4 loaves and freeze two for that crazy week you know you will have sometime in the future!

• Tips for Shaping: Flatten your dough slightly into a rectangle. Fold the bottom third up, then the top third down over it. Pinch the seam shut and gently turn the dough seam-side down. If your dough is longer than your loaf pan, tuck each end gently under to help it fit snugly. You want a taut, smooth surface on top—this encourages a nice rise and oven spring. Don't worry if you are not getting this right away, it takes a bit of practice but will come!

Final Thoughts from the Farmhouse Table

Baking sourdough is more than making bread. It’s an invitation to slow down, to nourish our families with the goodness of the earth, and to partner with the Creator in bringing life from the simplest of ingredients.

If you're new to this, give yourself grace. Just like our faith walk, it’s a journey of learning, growing, and trusting. And when that first loaf comes out of the oven—golden, fragrant, and made with your hands—you’ll feel the joy that comes from simple obedience and love.

Let this bread bless your home as it’s blessed ours.