The aim of this study was to produce type 3 sourdough using refractance window drying (RWD) and to compare the effects of dried and liquid sourdough on bread quality. The drying experiments resulted in a similar viability loss in the total LAB counts of type 3 sourdough samples (p < 0.05), with a 3-log reduction, and the lowest loss in yeast viability was determined in spontaneous sourdough samples. The specific bread volume was in the range of 3.18–3.24 mL/g in the usage of liquid sourdough and 2.75–3.12 ml/g in type 3 sourdough, respectively. The incorporation of type 3 sourdough increased the hardness of bread. The total cell counts, and area was statistically similar in bread produced using liquid spontaneous sourdough and dried Lb. fermentum. When sensory parameters were evaluated, it became evident that sourdough bread produced by dried sourdough exhibited superior organoleptic qualities when compared to those produced by the liquid ferment. As a conclusion, the findings of this study suggest that the application of RW-dried type 3 sourdough can be considered as an alternative to liquid sourdough, without any adverse effect on the physical and sensory attributes of the sourdough bread.