- Dish type
- Yeast bread
- Sourdough bread
There's nothing quite like homemade sourdough bread. This recipe takes a little while to make, but it's really worth it. Enjoy alongside dinner or as a sandwich bread.
11 people made this
- 225ml warm water (49 degrees C)
- 2 (7g) sachets dried active baking yeast
- 250ml sourdough starter (recipe follows)
- 450g plain flour
- 1 tablespoon salt
- 1 egg white, beaten
- For the Sourdough Starter
- 450g grapes, stemmed
- 340g bread flour
- water, as needed
MethodPrep:3days ›Cook:50min ›Extra time:2hr proofing › Ready in:3days3hr50min
- To make the sourdough starter; Mash the grapes thoroughly and place in a covered container. Allow to stand at room temperature for 48 hours.
- Strain off the fermented juice and discard the pulp.
- Add enough warm water to the juice to make 450ml.
- Stir in the flour and leave at room temperature overnight.
- Replenish with 600ml of warm water and 250g flour daily if the starter is kept at room temperature. If refrigerated, replenish twice a week.
- To make the bread: In a glass, sprinkle the dry yeast onto the surface of 4 tablespoons of the warm water and allow to stand until it becomes foamy.
- In a bowl, combine the rest of the water with 3/4 of the sourdough starter.
- Add 125g of the flour. Stir until the dough starts to form and then add the yeast mixture. Mix for 5 minutes.
- Add the remaining flour and the salt. Knead the dough until it is soft and elastic, 10 minutes or more.
- Place the dough in a greased bowl and cover with a damp cloth. Let rise in a warm place 27-32 degrees C until doubled in size.
- Punch down the dough and shape it into a round loaf. Place the loaf on a greased and polenta dusted baking tray.
- Let the loaf rise in a warm place, covered with a damp cloth, until it has doubled in size.
- Brush the loaf with beaten egg white and score the top of the loaf in a criss-cross pattern with a sharp knife.
- Bake at 230 C / Gas Gas 8 with a dish of boiling water under the oven rack for 10 minutes.
- Reduce the oven temperature to 190 C / Gas 5. Remove the water and continue baking until the bread is well browned, about 35-45 minutes.
- Cool on a rack.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
this is VERY yummy and morish.-15 Nov 2010
Why are you using a cheap and nasty yeast to rise the bread? The whole point of the starter is on order to avoid that.-22 Jan 2014(Review from this site AU | NZ)
Sourdough for Beginners
Sourdough for beginners is a place to get you baking sourdough bread in your home kitchen quickly. But, this doesn’t mean the recipes aren’t any less delicious than more complicated baking recipes. Instead, they’re a great place to get started with sourdough and will serve you well whether you’ve baked two loaves or a hundred. Start with my beginner’s sourdough recipe to get baking in your home kitchen!
After my Beginner’s Sourdough, check out a few sourdough for beginners recipes that come together easily and will get a wonderful, crusty loaf of bread out of your oven in no time:
75 Sourdough Recipes to Transport Your Senses to Taste Paradise
Jennifer is a full-time homesteader who started her journey in the foothills of North Carolina in 2010. Currently, she spends her days gardening, caring for her orchard and vineyard, raising chickens, ducks, goats, and bees. Jennifer is an avid canner who provides almost all food for her family needs. She enjoys working on DIY remodeling projects to bring beauty to her homestead in her spare times.
Have you ever been to a local deli or bakery? As soon as you walk through the door, the delicious scent of freshly baked bread hits you right in the nose.
Suddenly your eyes see the case where all the bread are displayed, and you see delicious sourdough bread.
Almost racing to the counter, you cannot wait to indulge your taste buds in what your eyes and nose have stalked since the doorway.
Well, you no longer have to make the trip to the deli or bakery to indulge in tasty sourdough recipes. We’re bringing you the internet’s best sourdough recipes to make for yourself.
Here is the delicious sourdough recipes your taste buds desire:
1. Picnicin’ Sourdough Pound Cake
Pound cake is my husband’s favorite dessert. It’s delicious and requires only basic ingredients most people keep in their kitchen.
This pound cake goes a little further by incorporating the tasty element of sourdough. If you love sourdough recipes, and you love pound cake, you’ll love this recipe.
2. Sourdough Calzones
I love calzones. They’re an amazing Italian treat filled with cheese and other delicious ingredients. This recipe takes the traditional calzone one step further.
The extra special treat is in the dough. Instead of using the basic dough, they incorporate sourdough into this already delicious meal.
3. Onion and Garlic Filled Bialy
Bialy isn’t a familiar recipe for many people. If you’re unfamiliar with it, it’s a loaf of bread which originated in Poland.
It has an indentation in the middle and is filled with toppings. In this recipe, the sourdough bread is filled with onions and garlic.
4. Walnut and Rye Sourdough Bread
When your mind goes to sourdough, you might envision a plain loaf of bread with an interesting and delicious flavor.
This recipe takes this a step further by incorporating rye and walnuts into a sourdough recipe. It’s a unique and delicious twist.
5. Sourdough in a Bread Machine
Many people love sourdough bread, but they don’t like it enough to make it from scratch. Sourdough takes more work than other types of bread because of the starter.
However, you can take some of the work out of making sourdough from scratch with this recipe which uses a bread machine.
6. Sourdough Breadsticks
If you’ve ever tasted sourdough bread, you know how delicious and tangy it is. The fermentation process adds a unique and wonderful flavor.
However, as great as this flavor is in sandwiches, it’s even better in breadsticks. If you love to munch on breadsticks as a snack or side dish, try these.
7. Gluten Free Sourdough Starter
Making sourdough requires a starter. If you have a gluten allergy, you can feel as though this type of bread is out of the realm of what you can eat.
Well, it doesn’t have to be. This recipe shows you how to make the starter for sourdough with no gluten involved.
8. Sourdough Breakfast Egg Casserole
I love overnight casseroles. They make breakfasts on important mornings a ton easier. This recipe is no different.
It calls for sourdough bread in the bottom of the casserole, eggs, sausage, and cheese to top it off. You refrigerate overnight and bake in the morning for a delicious breakfast.
9. Double Chocolate Sourdough Loaf
Do you love sourdough? Do you love chocolate? Do you have a sourdough starter in the works? If you answered yes to these questions, you have what you need to make this recipe.
It requires only a few essential ingredients like flour, cocoa, and sourdough starter to create a delicious dessert bread.
10. Sourdough French Toast
French toast is a delicious and filling breakfast. It’s a favorite for small children and adults alike. If you haven’t had French toast with sourdough bread, you’re missing out.
Well, you won’t have to miss out any longer after viewing this recipe. It shows you how to make this delicious breakfast option step-by-step.
11. Sourdough Zucchini Nut Bread
Do you struggle to get your vegetables in on a daily basis? Zucchini bread is a great way to slide them in under the radar.
I use zucchini bread around my house to sneak vegetables into my children’s diets without them realizing it. Add some sourdough starter, and you have a delicious and semi-healthy treat.
12. Basic Sourdough Muffins
Baking muffins can be great, but it’s also a way to rack up many different sourdough recipes. Sometimes it can be overwhelming when you’re in a hurry to get breakfast on the table.
This recipe is a great go-to recipe because you can make different variations to it, but it’s a great base recipe for sourdough muffins.
13. Sourdough Bread Bowls
It’s common when you go to a restaurant to see different soups served in sourdough bread bowls. One of the most common is potato soup.
Well, if you want to serve your soups in bread bowls at home, this recipe shows you how to create delicious sourdough bread bowls.
14. Sourdough Roasted Garlic Bread
This bread looks delicious. It’s a sourdough loaf with roasted garlic placed inside the bread. When you cut it open, out pours the garlic.
If you love sourdough bread and garlic bread, you’ll love this combination. It would make for a great bread to go with a BBQ.
15. Sourdough Gingerbread
Gingerbread is a delicious dessert bread which has nice warm spices added to the ingredients. Add the typical spice and the tang from the sourdough, and you have a treat on your hands.
This recipe walks you through the entire process of creating this delicious and unique dessert bread. It could become your new favorite.
16. Sourdough Beet Bread
Do you grow beets in your garden? Do you enjoy sourdough bread? Why not combine the two with this delicious recipe?
It’s a simple recipe requiring beet puree, flour, starter, salt, and water. Mix it all, and you should have a delicious loaf of bread.
17. Sourdough Garlic Parmesan Pinwheels
If bread is a part of your dinner on a regular basis, you’ll be happy to come across this recipe. It’s a great addition to most any meal.
They require few ingredients and little time involved to bring them to completion. This is a delicious and cheesy way to wind down at the end of the day.
18. Sourdough Popovers
When you make a sourdough starter, it’s common to have leftover sourdough. Don’t waste the leftovers.
Instead, use them to make this delicious treat. Popovers are a great snack and a great addition to a meal too.
19. Sourdough Battered Onion Rings
I love onion rings. They are a great addition to your hamburger or hot dog. They make wonderful appetizers too.
But onion rings battered in sourdough sounds even better. If you’re an onion ring fan and would like to try a slightly different recipe, give this one a shot.
20. The Sourdough Farm Life
When you think of a farm kitchen, there are a few things which come to mind. One would be the butcher-block table or counters.
The others would be the farm sink, and the delicious loaf of sourdough bread sitting on the table. This recipe can help you achieve the beautiful sourdough loaf you’ve always imagined.
21. Sourdough Pretzel Crackers
This recipe is a fun way to incorporate two great snacks and sourdough all in one. If you like crackers and pretzels, you’ll love this recipe.
It’s a pretzel made into a cracker and sourdough starter has been added to the ingredients list as well. What a delicious and unique treat.
22. Sourdough Danish Pastry
Pastries are a wonderful dessert and breakfast item. They can also be challenging to create, which is why many people stay away from them.
But this doesn’t have to be the case. This recipe for a Danish sourdough pastry provides an easy tutorial for walking you through the process.
23. Sourdough Coffee Cake
Coffee cake is a delicious dessert. It’s also a great afternoon snack when you sip on a cup of coffee to get a caffeine boost to make it through the rest of the day.
Whatever your reason for enjoying coffee cake, give this recipe a try. With the added sourdough ingredient, you won’t be disappointed.
24. Sourdough Hummingbird Muffins
Hummingbird cake should be illegal – it’s such a delicious dessert. Well, another baking genius decided having hummingbird cake for dessert wasn’t good enough.
With this, they decided to make a recipe for hummingbird muffins to enjoy at breakfast. They took it one step further and included sourdough in the recipe as well. What a delicious way to start the day.
25. Buttermilk Beignets
Beignets are a delicious snack and can be enjoyed as a breakfast or dessert as well. They don’t require any fancy ingredients to get started.
If you have a sourdough starter and basic kitchen staples, you can make them in no time flat. This recipe walks you through each step making it much easier to find success with beignets.
26. Sourdough Discard Cookie Bars
When creating a sourdough starter, it’s common to have to discard some of it. It’s part of the process. Why waste it, though?
Instead, you can make delicious cookie bars and include the discarded sourdough. It’ll create a sweet and tangy treat you’ll be sure to enjoy.
27. Sourdough Ciabatta Rolls
Do you prefer a sturdier dinner roll? Ciabatta bread can be an excellent choice to serve alongside soups or even pasta.
But what if you could incorporate sourdough into your ciabatta rolls? Thanks to this recipe you can. It can add some tang to your meal.
28. Walnut and Raisin Sourdough
Sourdough bread is recognized by its tangy flavor. A favorite flavor combination is sweet and tangy. You can achieve this flavor profile with this recipe.
The next time you want a sourdough bread for breakfast or dessert, try following this recipe where you add walnuts and raisins for the perfect taste.
29. Sourdough Applesauce Spice Cake
A sourdough cake sounds delicious, but this recipe didn’t stop there. They created a sourdough spice cake.
However, they added one more flavor to the entire flavor profile. This addition is applesauce. Not only does it add a hint of apple, but it also adds moisture to the cake as well.
30. Sourdough Dumplings
Nothing beats the classic dish of chicken and dumplings. If you have dumpling lovers in your home, you must try this recipe.
Instead of going with traditional style dumplings, this recipe includes sourdough starter to give the dumplings a unique flavor.
31. Sausage and Egg Stuffed Sourdough Breakfast Rolls
We don’t eat breakfast rolls for breakfast as commonly as previous generations did. But if you’re looking for a blast from the past breakfast, try this one.
Not only do you have sourdough rolls for breakfast, but they’re stuffed with both sausage and eggs for a complete meal in one compact package.
32. Cinnamon Apple Sourdough Flat Bread
Looking for a sweet treat? Wanting something a little different from the norm? Consider this cinnamon apple sourdough flatbread.
It’s a flatbread created with sourdough starter. It’s topped with cinnamon and apples for a delicious and flavorful dessert.
33. Sourdough Recipes Starter
I shared a gluten-free option for a sourdough starter above. However, if you don’t have a gluten allergy, you may want a traditional starter recipe.
Not to mention, if any of these other sourdough recipes are striking your fancy, you need to know how to create a starter. This recipe has exactly what you need.
34. Sourdough Recipes for Hot Cross Buns
Hot cross buns are a great addition to any dinner, but many people enjoy them around Easter because of the cross in the center.
Whatever the occasion, this recipe is a great way to make the cross buns. It includes sourdough starter which gives the buns a slightly different flavor.
35. Discard Sourdough Sticky Buns
When making a sourdough starter, it’s typical to discard some of the sourdoughs. You shouldn’t toss the starter though.
Instead, put it to work on these sticky buns. They make a sweet and delicious treat and also help you to keep from wasting any of your sourdough.
36. Sourdough Recipes for Burger Buns
I love to save money. To me, it’s wise to make what you can because if you purchase it, you’ll probably pay more.
When I found this recipe for sourdough buns, I knew it must be shared. They’re easy to make, have a delicious flavor, and require only a few basic ingredients which make them cost effective too.
37. Sourdough Pumpkin Spice Scones
Scones are a simple dessert or breakfast idea. They can be made in many different flavors. This flavor variety caught my attention because our family loves pumpkin spice.
Seriously, what more could you ask for? This recipe combines pumpkin spice with the tang of sourdough. It sounds extremely delicious.
38. Sourdough Crumpets
Crumpets aren’t something many are familiar with. It was a typical treat served with tea or coffee in previous times.
After finding this recipe, I can see why. They’re very frugal to make, and they pack a delicious flavor between the sourdough starter and the sweetness of the sugar.
39. Overnight Sourdough Waffles
Sourdough is delicious. Whatever you go to make with it can also be guaranteed to be tasty too. Yet, when you make breakfast foods with it, the sourdough recipes seem to taste all the better.
These overnight sourdough waffles are no different. What’s even better, you can start the waffles the night before for a quick and delicious breakfast.
40. Sourdough Spice Cake
Do you like a traditional spice cake? Well, you’ll love this recipe. It has many of the same components of a spice cake.
However, it also includes a sourdough starter and a delicious cream cheese icing to finish the dessert. It’s a delightful and simple recipe.
41. Jalapeno Sourdough Cornbread
Most don’t associate sourdough bread with cornbread. You can’t say this tomorrow. This recipe adds a sourdough starter to a delicious cornbread recipe.
However, it isn’t only tangy from the sourdough. It’s also spicy because there are jalapenos in the mix as well.
42. Sourdough Recipes for Sugar Cookies
I love sugar cookies. They’re easy to make and have a delicious flavor. This recipe takes a tradition and adds a nice twist to it.
If you have a sourdough starter, use it with these cookies. It creates a simple and delicious dessert.
43. Sourdough Croissants
Croissants are one of my favorite breakfast foods. You can put honey on them, add jelly, or place meat and cheeses on them for a protein-packed meal.
Either way, knowing they can be made with this recipe and have a sourdough twist in the mix, makes them even more delectable.
44. Sourdough Crepes
I remember the first time I heard of crepes. I was at a morning wedding in high school, and they looked delicious.
When I saw this recipe combining crepes with sourdough starter, I knew they were a winner recipe to be shared.
45. Sourdough Pie Crust
I enjoy baking pies, and after I learned how to make a pie crust, I appreciate this part of the process too. When I saw this recipe, which incorporated sourdough starter with a pie crust, I knew it would be delicious.
The next time you’re up for baking a pie, add a different flavor profile to the recipe with this pie crust. It will be scrumptious.
46. Sourdough Peanut Butter Beatnik Cookies
Peanut butter cookies are a great cookie to make. The reason being most people can make them with very few problems.
But what if you want to add something special to a classic recipe? You follow this recipe which incorporates sourdough into this delicious dessert classic.
47. Sourdough Banana Bread
Banana bread is a favorite dessert of mine which I make regularly. The reason is that it’s simple and inexpensive to make.
Well, the next time you want to make banana bread consider using this recipe for an interesting twist on the traditional banana bread.
48. Sourdough Pita Bread
Pita bread is a great change of pace in the world of sandwiches. They’re great for stuffing with lots of delicious ingredients.
It’s also an inexpensive way to feed a crowd. The next time you want pita bread, make your own with this delicious sourdough recipe.
49. Sourdough Cloud Biscuits
Biscuits are a favorite around my house. We live in the south which means biscuits and gravy are almost their own food group.
The next time you make biscuits, consider using this recipe for delicious sourdough biscuits. It creates light, fluffy biscuits you’re sure to enjoy.
50. Sourdough Monkey Bread
Monkey bread is a delicious and inexpensive treat. If you’d like to put a twist on a traditional recipe, try this one.
You’ll love the subtle tang of the sourdough while still enjoying the sweetness of traditional monkey bread.
51. Crock Pot Sourdough Bread
Sourdough bread is a delicious type of bread which is excellent for baking rolls or for making sandwich bread.
Whatever you like to do with sourdough, you’ll love it even more now. Thanks to this recipe, it can now be made your crock pot.
52. Sourdough Breakfast Rolls
I had mentioned a recipe for stuffed breakfast rolls above. But what if you only want basic breakfast rolls?
Well, this recipe is meant for you then. Breakfast rolls are an older breakfast which can be brought back to your kitchen starting now.
53. Oatmeal Chocolate Chip Sourdough Muffins
Oatmeal chocolate chip muffins sound lovely, don’t they? If you’d like to add a little tang to your breakfast, you’ll love this recipe.
Not only does it include the sweetness of the oats with the chocolate chips it also consists of some sourdough starter for a little kick to start your day.
54. Oatmeal Honey Sourdough Bread
This bread sounds delicious. Whether you’d use it to put jam on or to make a sandwich, it would be a great fit.
It calls for a few basic ingredients such as sourdough starter, flour, water, honey, oats, and a few other basic staples. If you have them in your kitchen, you’re ready to start baking.
55. Sourdough Cornbread
I shared a recipe above for sourdough jalapeno cornbread, but I wanted to share a traditional recipe for sourdough cornbread as well.
If you like cornbread without spice and would like to incorporate your sourdough starter in another area of your kitchen, try this recipe.
56. Sourdough Carrot Cake
Carrot cake is one of my favorite desserts. I prefer to cook as old-fashioned in my kitchen as I can. This is an old-timer recipe, and most who come through my kitchen love it.
If you’re looking for a sweet carrot cake covered in cream cheese icing, and you wish to make it with sourdough recipes too, you’re going to love this.
57. Sourdough Pancakes
One of my favorite breakfast options is sourdough pancakes. They taste different than traditional pancakes.
The sourdough has a way of making them feel more like home. If you’d like to make a ‘homey’ breakfast, consider this recipe.
58. Simple Sourdough Baguette
Baguettes are great for many different things in the kitchen. Whatever your purpose, check out this recipe.
Not only do you get the traditional baguette, but you get an added flavor from the sourdough component to the recipe.
59. Blackberry Sourdough Scones
I have a large blackberry patch on my property. We produce a ton of blackberries every year. I tend to run out of things to do with them by the end of the season.
However, I now have a new recipe to add to the mix. This sourdough scone has a hint of tang and hint of sweetness between the sourdough and the blackberries.
60. Chocolate Sourdough Cake
When sourdough comes to mind, bread is usually what follows. After trying this recipe, cake will be what comes to mind.
If you love a moist chocolate cake with a little tang to it, check out this recipe.
61. Sourdough Chocolate Babka
Are you on the lookout for a delicious sweet bread recipe? You’ve come to the right place. This recipe looks amazing.
It incorporates sourdough starter, chocolate, and sugar into one fantastic loaf you’re sure to love.
62. Cast-Iron Sourdough Pancakes
I shared a recipe for sourdough pancakes, but I haven’t shared this recipe. It’s an amazing way to have a hum-dinger of a breakfast.
You follow each step of the recipe to the end where you create the pancakes in a cast-iron skillet. What you come out with is an oversized pancake and a delicious way to start your day.
63. Sourdough Cinnamon Sugar Doughnuts
This is a traditional doughnut recipe made with buttermilk. The unique part of it is the sourdough starter is included in the recipe.
Once the batter is brought together, you deep fry the doughnuts for an amazing homemade breakfast.
64. Easy Sourdough Cheddar Bread
If you love sourdough and cheddar, you’ll love this recipe. It’s a great loaf for snacking, or to accompany a meal.
What’s interesting about this recipe is the cheese isn’t only sprinkled on top. It’s incorporated throughout the entire loaf.
65. Sourdough Brownies
Brownies and sourdough may not be your first thought. However, sourdough has a way of adding a sweet flavor to chocolate desserts.
If you’re looking for a delicious, chocolatey, and moist dessert, try this recipe.
66. Sourdough Tortillas
Homemade tortillas are delicious, easy to make, and frugal too. But what if you want a little more flavor in your tortillas?
Well, you follow this recipe. It adds some extra flavor because it includes a sourdough starter.
67. Sourdough Noodles
I hadn’t considered creating sourdough noodles. Thankfully, someone did because now we have this delicious recipe.
The next time you’re in the mood for a fabulous Italian dinner, reach for this recipe. You’ll enjoy the unique flavors.
68. Sourdough Focaccia Bread
Do you like focaccia bread? Are you unsure of how to make it? Well, you’ve come to the right place.
Here’s a pleasing recipe for sourdough focaccia bread. It not only gives you a great tutorial but also a video to help you along the way.
69. Overnight Sourdough Cinnamon Rolls
I love homemade cinnamon rolls. I love this recipe even more because it not only creates homemade cinnamon rolls, but they can be made overnight.
However, they take things even a step further and add sourdough to these delicious homemade cinnamon rolls. Get your taste buds ready to be rocked.
70. Morning Glory Sourdough Muffins
If I had a favorite breakfast muffin, morning glory muffins would probably be it. I love the shredded carrots, seeds, and fruit.
But this recipe is even better because these muffins aren’t plain morning glory muffins. They have sourdough added to them for an extra flavor boost.
71. Sourdough Bagels
Are you a bagel person? They’re great with cream cheese or for being made into delicious breakfast sandwiches.
Either way, you’ll love this recipe for sourdough bagels. They’ll make an excellent choice for your breakfast.
72. Sourdough Pizza Crust
Pizza is a dinnertime favorite around my household. I have picky eaters, but they don’t fuss when it comes to pizza.
Well, why not add a little more flavor to your pizza by using this recipe for a delicious sourdough pizza crust?
73. Sourdough English Muffins
English muffins are another breakfast favorite of mine. I love how great they are with some butter spread on top.
They’re also a great choice for honey or jam. Not to mention the delicious breakfast sandwiches they make. Try this recipe for sourdough English muffins the next time you’d like one for breakfast.
74. Sourdough Pretzels
When I was in high school, I loved hanging out at the malls. It was common for my friends and me to grab a delicious sourdough pretzel and window shop.
Well, you can now indulge in these delicious soft pretzels without leaving the comfort of your home thanks to this recipe.
75. Basic Sourdough Recipes for Bread
You can’t list delicious sourdough recipes without including a recipe for basic sourdough bread. This recipe is excellent for making sandwich bread.
The next time you have a desire for a delicious sandwich, don’t run to the store. Reach for these sourdough recipes and your sourdough starter.
Well, you now have 75 different sourdough recipes. This should keep your oven busy for quite a while, but your stomach, eyes, and nose should be very content.
It’s our hope you’ll find great success in your baking endeavors with sourdough. Good luck!
10 Easy Sourdough Bread Recipes To Try
Published: Apr 6, 2020 · Modified: Aug 9, 2020 ·by Swathi .
Delicious sourdough whole wheat bread crusted with poppy and sesame seeds. Goes well with some dipping oil or as toast with butter. This nutty bread is made with just white whole wheat flour.
“Whole Wheat Sourdough Tartine Style Bread” summary=”Whole wheat sourdough bread in Tartine bakery style. Delicious, easy and simple whole wheat sourdough with multigrain flours.
Delicious hearth sourdough loaf with crusty top and chewy interior. Made with just flour, water and salt and starter. Goes well with a bowl of soup.
Delicious Overnight country brown sourdough bread with just 4 ingredients flour, water, salt and starter. Goes well as toast or sandwich.
Delicious Multigrain sourdough made with 7 grain hot cereal mix and whole wheat and bread flour along with wheat bran. Wholesome bread goes well with soup or as toast.
Delicious seeded semolina bread made with sourdough, seeded crust give nice crunch on the outside and great as toast
Delicious nutty semolina sourdough bread made with golden semolina and both black and white sesame seeds. Goes well as toast with butter or jam
Delicious spelt and rye sourdough bread. Soft nutty crumb goes well with your favorite dipping oil or butter.
Delicious Multigrain Spelt and Rye Bread made with spelt flour and rye flour and bulgar wheat soaker. Nutty , tangy sourdough goes well with soup.
Delicious 100% Rye Bread with Sourdough. Made with rye sourdough starter, caraway, molasses and salt. Perfect as sandwich or toast.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Sourdough Bread Benefits
The natural, wild yeast used to create sourdough bread offers several health benefits:
- Natural yeast slows digestion to help you feel fuller for longer. The lactic acid and natural salts in sourdough slow down digestion.
- The organic acids produced during natural yeast fermentation lower the glycemic index of sourdough bread. This helps keep your blood sugar in check.
- Due to the natural yeast in sourdough bread, consuming it lowers the body’s glycemic response to all carbohydrates. Amazingly, it was even more so than if the person had whole wheat bread made from commercial yeast. This response to carbohydrates remains lower for hours after the natural yeast is consumed.
- Natural yeast has been shown to help strengthen the immune system. And, the lactic acid produced by sourdough bread inhibits the growth of certain bacteria and mold.
As you can see above the health benefits in sourdough bread are numerous.
Sourdough Bread: Your Questions Answered
I get plenty of questions about making homemade sourdough bread, so I’ve put together the most common sourdough questions and my answers. Feel free to ask me more questions in the comments section below!
What kind of flour can I use for my sourdough bread?
You can make sourdough bread with many different types of flour, however, if you’re brand new to sourdough, I recommend using all-purpose flour. It far less finicky to use than Einkorn or whole wheat, and it will rise more consistently for your first attempts. You can venture into the fancier flours once you get the hang of a simple loaf.
If and when you want to go more fancy, you’ll want to use hard white wheat berries if you’re grinding your own flour with a mill like mine. Check out this post to learn all about grinding your own flour.
How can I better handle my super sticky dough?
If you’re struggling with your dough sticking to everything, try dipping your hands in a bowl of cool water before you work it. It’s tempting to keep adding more flour to the dough, but fight the urge. A wetter, stickier dough, while more difficult to handle, produces less dry or crumbly loaves.
However, I’ve been receiving comments and messages saying that their dough is turning out just too sticky to even handle, in which case you may need to add more flour to your dough.
How can I make my sourdough loaves MORE sour?
I get it, I love the tangy taste of a super sour sourdough. There are a few ways to get a more sour sourdough loaf:
- When you feed your sourdough starter, use a higher ratio of flour to water.
- Use whole-grain flours to feed your starter, since the sour-producing bacterias seems to love them.
- If your sourdough starter produces a brown liquid layer (aka the hooch) on the top, mix it back into the starter instead of pouring it off.
- Use cool water and allow your dough to rise in a cooler location. This will extend the souring/rise time and produce a more sour loaf.
Do I REALLY have to cool the bread before eating it?
I know, I know. It’s cruel, isn’t it?
Even though your kitchen now smells divine, try to resist cutting into your new homemade sourdough bread until it completely cools to room temperature.
The reason your bread must cool completely is because it is still baking and developing the texture as it cools. This is when the crumb is setting. If you cut open your bread when it is still hot, you will squish it and the crumb will be crushed, not to mention it’ll dry out faster in storage.
How can I store my homemade sourdough bread?
This homestead sourdough loaf is best eaten within 48 hours (which is NOT a problem for my ravenous kids). I store it at room temperature in a basic Ziploc bag, but you can get special bread bags or bread boxes, too. I love these vintage bread boxes, and this one’s pretty cool because it has a cutting board on top! You can also store your bread in a beeswax bread wrap.
If you don’t think you can eat the sourdough loaf within 48 hours, you can freeze the leftovers. Simply wrap it in plastic wrap and it will keep in the freezer for up to 2 months.
Why didn’t my sourdough bread rise?
Don’t worry– it happens to the best of us. When sourdough bread dough doesn’t rise, it’s usually because the starter you used wasn’t active enough. To remedy this problem, make sure you’re using recently fed, active starter with lots of bubbles. Also, next time try using warm (not hot) water when you mix up the dough and rising it in a warmer location. If your bread doesn’t rise properly, you can always use the loaf to make breadcrumbs.
Why did my loaf spread out?
Doughs that contain a lot of moisture tend to spread more than dryer doughs, so that could be the culprit. You also might try a few more rounds of stretching and folding next time to help develop the tension in the dough a bit more.
Sourdough Pizza Dough Recipes
Once you’ve made sourdough bread, pizza is the next logical step.
If you’re a fan of traditional Sicilian thin crust, then sourdough is an excellent way to get that paper-thin (without breaking the dough during shaping).
Don’t like thin crust? Don’t worry, thick crust Chicago style works wonderfully too!
Sourdough Pizza Crust from Baked the Blog
Why Sourdough Bread is Better Than Other Bread
Instead of baker’s yeast, the traditional recipes for this bread require wild yeast and lactic acid. This lactic acid bacteria is the same good bacteria like that found in yogurt, kimchi, kombucha, pickles, sauerkraut, and other fermented foods.
The starter begins to ferment the dough sugars, breaking down the components and altering the entire molecular structure, eventually producing lactic acid and lactobacilli.
One research shows that people who ate sourdough bread had lower blood glucose and insulin response than those eating standard bread with baker’s yeast.
Besides improving blood sugar control, this bread is more nutritious than other bread. It contains high amounts of iron, potassium, folate, vitamin E, B12, B1, B6, riboflavin, thiamin, manganese, zinc, calcium, magnesium, phosphorus, selenium, and niacin.
What’s more, it digests easier, and the nutrients and minerals it contains are easily used in the body. Even most those with gluten intolerance can eat it without any reaction. However, since it’s made from wheat or rye, those with celiac disease should avoid it.
Ensure your starter is well-fed and active before baking. Sometimes despite the best laid plans, your starter might not be ready to bake when you are. “Listen” to the starter and only bake if it’s actively bubbling and there is a clear sweet/sour smell to it. If your starter isn’t active, your bread will not rise. In my experience, 5 – 6 hours after feeding my starter it will be very active, slightly domed/puffy on top, and only then will I mix my dough.
Ensure your oven and your dutch oven have preheated to 450F for at least 45 minutes before attempting to bake. Preheating your dutch oven with the lid on is super important for creating steam, and steam helps your bread rise. If you’d like to create some extra steam, you can throw a couple cubes of ice into the baking tray that I recommend placing on the rack beneath the dutch oven (see notes).
Looking for troubleshooting tips and more information on AIP Sourdough baking?
Check out my complete AIP Sourdough Baking Guide for purchase.
Easy everyday sourdough bread
Love sourdough, but don’t enjoy all the strict (and seemingly endless) rules around baking with it? In The Casual Sourdough Baker, PJ shows you just how wonderfully stress-free sourdough baking can be, from simple but richly flavored loaves to countless easy ways to use your discard.
Thanks to the pandemic, I’ve spent the past year learning to love sourdough baking. Never a huge fan of sourdough’s quirky nature (and the rules with which we humans try to tame it), the specter of a commercial yeast shortage forced me out of my comfort zone — for which I’m eternally grateful.
These days, as I become increasingly comfortable with sourdough, I find myself grabbing my jar of starter just as often as my canister of instant yeast. Have I suddenly embraced sourdough’s complicated world of DDT (desired dough temperature), carefully calibrated feedings, and Instagram competition for the best-looking loaf?
Not at all. In fact, I’ve gone in the opposite direction. I feed my starter when I think of it. I don’t bother to track how long it takes to double. In fact, I very seldom use "ripe" (newly fed) starter at all: I typically just grab my jar of starter from the fridge, scoop out what I need, replace what I've taken with equal parts flour and water, and I'm on my way. Despite this rather cavalier behavior, my recipes turn out fine and my starter thrives.
The challenge: an easy, naturally leavened sourdough loaf
The first yeast bread I ever baked was English Muffin Toasting Bread, and I love it to this day. The soft dough for this simple white batter bread requires only a minute or so of high-speed beating in my stand mixer. I scoop it into a bread pan, let it rise, bake, and enjoy. No kneading no shaping no problem!
So here's the question: Is it possible to combine the ease and simplicity of batter bread with the attributes of sourdough to make a delicious, naturally leavened sandwich loaf?
The answer is an unqualified yes.
With nods to our No-Knead Sourdough Bread and Pain de Campagne recipes, both of which provided me with some “Ah-ha!” moments around technique, I’ve settled on the following process to make what’s become my go-to daily loaf, an easy everyday sourdough bread.
This loaf elevates “ease” to new heights. Once you’ve mixed the dough, it’s just like any other batter bread: no kneading, no folding, no shaping, and no thinking — just a couple of flexible room-temperature rises and 45 minutes in the oven. The result? A nicely moist, chewy loaf perfect for both sandwiches and toast.
The following information is more a method than a recipe and for that reason, you won’t find this bread on our recipe site. Instead, I’d love you to use my experiments and experience to develop your own favorite bread: a reliably delicious loaf you and your family can enjoy every day.
Let's talk gear: the pan
When you're looking at loaf pans for this bread, tall and narrow is the way to go. Our 9” x 4” x 4” pan (a.k.a. “gluten-free loaf pan” or small pain de mie), with its tall, straight sides, provides the support this very soft dough needs as it rises and bakes. Unlike a standard loaf pan, which produces shorter loaves with a "mushroom cap" top, bread from this pan will be beautifully shaped, with a gently rounded crown.
Using a 9” x 5” loaf pan with my favorite "everyday" bread recipe results in a loaf that rises unevenly and shreds along the sides due to lack of support.
I use my 9” x 4” x 4” pan for every loaf I bake these days, from Whole-Grain Banana Bread to my weekly sourdough. I no longer worry about whether a recipe calls for a quick bread (9” x 5”) or standard loaf (8 1/2”x 4 1/2”) pan the taller 9” x 4” pan steps in seamlessly for either one. Honestly, if you’re going to go through life with just a single bread pan, the 9” x 4” is your best choice.
Let's talk process: a scale
To be a consistently successful bread baker, you’ll want to weigh your ingredients. Why? Because measuring flour with a measuring cup is terribly inexact. If you’re rather heavy handed, you can end up with up to an extra cup of flour in your loaf: resulting in bread that’s dry, squat, and crumbly. But measure with a scale, and your amount of flour will be spot-on every time, resulting in loaves that rise nicely, have beautiful texture, and store well at room temperature.
If you don’t have a scale, I’ll provide some approximate volume measurements for you. But please spring for a scale when you can once you start weighing your baking ingredients, you’ll never look back.
How to make easy everyday sourdough bread
This is my current favorite mix of ingredients. You'll notice there's no oil or other fats, no commercial yeast, and no add-ins. But nevertheless, this dough becomes bread with unexpectedly bold, complex flavor.
- 500g King Arthur Unbleached Bread Flour (a slightly generous 4 cups)
- 120g (1 cup) King Arthur White Whole Wheat Flour, medium rye flour, or a combination*
- 1 3/4 teaspoons salt
- 60g sourdough starter (about 1/4 cup), fed or unfed
- 450g water (a scant 2 cups)
*If you prefer to start with plain white sourdough bread, substitute an additional cup of bread flour for the suggested whole wheat and rye.
Stir together your flours and salt in a large bowl.
Get out your sourdough starter. It doesn’t need to be newly fed but neither should it be moribund from pining in the back of your fridge for months on end. The more recently your starter’s been fed, the faster your dough will rise the timeframe I’ll guide you through here is based on starter that’s had a feeding within the past 14 days.
This is my refrigerated starter about a week after its last feeding. I won't feed it nor warm it up, but will stir in the skim of liquid and bubbles on top before measuring.
If your starter has been neglected and is covered with dark liquid (or even a wrinkled skin), stir it up and give it a couple of good feeds before you use it in this bread. Since we’re not using any commercial yeast, the starter has to do all the heavy lifting: give it some love before you begin.
Add your starter to the bowl with the flours. I find a level muffin scoop of starter (about 60g, 1/4 cup) is just the right amount.
Mix in the water. What temperature? Doesn’t really matter, though you want to avoid the extremes: nothing icy cold or scalding hot. Cool to lukewarm tap water is fine. Keep in mind that warmer water will shorten your rise a tiny bit, while cooler water will lengthen it.
Using a spatula, sturdy spoon, or dough whisk, mix everything together.
Once the sticky dough comes together and no floury spots remain, switch to a bowl scraper and give the dough a few more brisk turns, mixing until everything is totally combined.
Full disclosure: I don’t actually mix this dough by hand. I throw all the ingredients in my stand mixer and mix on medium-low speed for 45 seconds. That’s it done.
Use a bowl scraper to scrape any sticky dough from the sides of the bowl into the center. Cover the bowl with plastic, a reusable bowl cover, or anything that will keep the dough from drying out avoid porous cloth dish towels.
Newly mixed dough (left) and that same dough 15 hours later (right), doubled in size.
Set the dough aside to rise until about doubled, however long that takes the duration of the rise is dependent on the vigor of your starter, the temperature of your house, and the mixture of flours you used.
In my house, using my partially whole-grain recipe, I let the dough rise for about 15 to 16 hours in a slightly cool spot, about 65°F. That means I make the dough at 4 p.m. one day and by 8 a.m. the next day it's ready to be transferred to a loaf pan.
There can be slight variations in this timeframe. During the summer the rise is more like 12 hours, due to warmer weather. And if you're making an all-white (no whole grains) version of the bread, the dough may take a bit longer to rise whole grains provide extra food for the wild yeast in your starter, encouraging it to grow faster.
When the dough has risen sufficiently, ready your pan by spraying it with nonstick spray. I also like to coat the inside of the pan with sesame seeds, for extra flavor and crunch.
Use your bowl scraper to scrape the risen dough back to the center of the bowl, gently deflating it in the process. Work the dough with the scraper for an additional 20 seconds or so you'll see it come together in a jiggly, semi-elastic mass, something you can easily scrape over the edge of the bowl into the prepared pan.
Sprinkle your favorite seeds on top, if you like I've used sesame seeds here, but our Everything Bagel Topping is also a tasty choice.
Scrape the sticky dough into the prepared pan. Smooth the top with wet fingers it doesn’t have to be perfectly level, but shouldn’t have any large mountains or deep valleys.
Cover the pan with plastic and let the dough rise until it’s about 1” below the rim, which will take 3 to 4 hours (depending on room temperature). If it hasn't risen sufficiently after 4 hours try moving it to a warmer location. Or just wait it'll get there!
Preheat your oven to 425°F about half an hour before you think your dough will be ready.
This next step, scoring the fully risen dough, is optional. While it helps ensure the bread will rise evenly, with no "blowouts" in any one spot, oftentimes the loaf will do just fine without scoring. If you do want this extra assurance, use a very sharp knife, a lame, or a pair of scissors to quickly snip a shallow cut (about 1/4" deep) down the center of the loaf lengthwise.
Immediately place the bread onto your oven’s center rack and bake it for 45 minutes. When it’s done it’ll be pale brown, pulling away from the edges of the pan, and its top crust will be quite hard. If you have a thermometer, the loaf's temperature at its center will register about 204°F.
Notice I didn't score this loaf. Scoring would have prevented that tiny bit of shredding along the near edge of the bread, but usually I skip it too fussy!
Remove the bread from the oven, turn it out of the pan onto a rack, and let it cool completely — really! — before slicing.
Final destination: toast and sandwiches! This particular loaf is a 50% whole grain version (white whole wheat and rye) notice its slightly finer crumb.
Once you’ve made this bread a few times you’ll discover what works best for you. Maybe your schedule demands a shorter rise: find a warmer spot for it, like your oven with the light turned on. Maybe you need the flexibility of a longer, slower rise: let the dough rest at room temperature for a few hours (if you have the time), then refrigerate it. Time and temperature are connected use them to your advantage.
You can also shorten rising time by using a greater percentage of starter. Keep in mind, though, that you want to keep the flour/water ratio intact: when figuring your baker's percentages, allot half the starter’s weight to water, half to flour.
Flour is “wetter” during humid weather conditions, like summer. So whatever flour-to-water ratio you’re successfully using now will probably need to be amended come August. I find I use up to 10% less water in summer than in winter. Learn what your ideal dough looks and feels like, and tweak your recipe when necessary. For more information see this post: Winter to summer yeast baking.
Can you save a step by scooping the just-mixed dough right into the pan, rather than letting it rise in the bowl first? Yes, but you’ll be sacrificing flavor (which develops over time) and perhaps structure as well. Deflating your dough and scooping it from bowl to pan oxygenates the yeast and redistributes its food, giving it new life this helps ensure a strong rise and good oven-spring in your final loaf.
Here's the bread made with 100% bread flour, no whole grains. I've also baked it in a lidded pain de mie pan — thus its straight edges, flat top, and thin, tender crust.
Go for the grains: My first versions of this loaf included only unbleached bread flour, no whole grains. Then King Arthur started selling a new rye flour, and I decided to substitute in a bit of that. In which case, why not add some whole wheat, too? Honestly, I’m not really into whole grain breads but at the levels I typically use (no more than 20% of the total flour), wheat and rye add subtle nutty flavor and warm color without overwhelming the comforting taste of my standard white-flour loaf.
Want a printout?
Though this flexible "recipe" isn't on our site, here's a simple version for you to screenshot and print.
Easy everyday sourdough bread
- 500g King Arthur Unbleached Bread Flour (a slightly generous 4 cups)
- 120g (1 cup) King Arthur White Whole Wheat Flour, medium rye flour, or a combination
- 1 3/4 teaspoons salt
- 60g sourdough starter (about 1/4 cup), fed or unfed
- 450g water (a scant 2 cups)
Mix everything together. Cover and let the dough double in size, about 12 to 16 hours. Scrape into a greased 9" x 4" x 4" pan cover and let the loaf rise until it's within about 1" of the pan's rim, about 3 to 4 hours. Bake in a preheated 425°F oven for about 45 minutes, until bread tests done.
Can you tell I really, really love my 9" x 4" x 4" loaf pan? Check out all the ways you can use this versatile pan!