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Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the quality and safety of sourdough bread. Faced with this problem, four drying techniques—freeze-drying, spray-drying, low-temperature drying, and drying at low humidity—have been applied. Our goals were to isolate LAB strains with antifungal potential against <i>Aspergillus</i> and <i>Penicillium</i> fungi. The antifungal capacity was evaluated with agar diffusion, co-culture in overlay agar, and a microdilution susceptibility assay. In addition, the antifungal compounds generated in sourdough were analyzed. As a result, dried sourdoughs were prepared with <i>Lactiplantibacillus plantarum</i> TN10, <i>Lactiplantibacillus plantarum</i> TF2, <i>Pediococcus pentosaceus</i> TF8, <i>Pediococcus acidilactici</i> TE4, and <i>Pediococcus pentosaceus</i> TI6. The minimum fungicidal concentrations ranged from 25 g/L versus <i>P. verrucosum</i> and 100 g/L against <i>A. flavus</i>. A total of 27 volatile organic compounds were produced. Moreover, the lactic acid content reached 26 g/kg of dry product, and the phenyllactic concentration was significantly higher than the control. The <i>P. pentosaceus</i> TI6 exhibited a higher antifungal capacity in vitro and demonstrated a higher production of antifungal compounds compared to the other strains; therefore, further studies will evaluate the impact of this sourdough in bread manufacture.