Hey there, sourdough enthusiasts! Whether you’re a seasoned baker or just starting your sourdough journey, we’ve got something special for you. Dive into our roundup of 23 Delicious Sourdough Bread Recipes that promise to transform your baking game. From classic loaves to inventive twists, each recipe is a testament to the magic of sourdough. Ready to get your hands doughy? Let’s bake some memories together!
Classic Sourdough Bread
Hold onto your aprons, folks, because we’re diving into the tangy, chewy world of Classic Sourdough Bread—where patience is a virtue, but the payoff is absolutely worth it. This isn’t just bread; it’s a labor of love that’ll have you flexing those baking muscles like a pro.
Ingredients
- Sourdough starter – 1 cup
- Water – 1 ½ cups
- Flour – 4 cups
- Salt – 2 tsp
Instructions
- In a large bowl, mix the sourdough starter and water until fully combined. Tip: Use room temperature water to keep the yeast happy and active.
- Add the flour and salt to the bowl, stirring until a shaggy dough forms. Tip: Don’t overmix here; a little lumpiness is perfectly fine.
- Cover the bowl with a damp towel and let it rest at room temperature for 30 minutes. This is the autolyse stage, where the flour hydrates and gluten begins to develop.
- Perform a series of stretch and folds every 30 minutes for 2 hours. Tip: Wet your hands to prevent sticking and gently pull the dough up and over itself.
- After the final fold, cover the bowl and let the dough rise at room temperature for 8-12 hours, or until doubled in size. A warm spot (around 70°F) is ideal for fermentation.
- Turn the dough out onto a lightly floured surface and shape it into a round loaf. Tip: Use a bench scraper to help shape without overhandling.
- Place the shaped dough into a floured proofing basket, cover, and let it proof at room temperature for 1-2 hours, or until slightly puffy.
- Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
- Transfer the dough to the preheated Dutch oven, score the top with a sharp knife, and bake covered for 20 minutes.
- Remove the lid and bake for another 25-30 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped.
So there you have it—a crusty, airy masterpiece with a tangy kick that’s perfect for slathering with butter or turning into the ultimate avocado toast. Serve it warm, and watch as it disappears before your eyes.
Sourdough Baguettes
Howdy, bread enthusiasts! Ever dreamed of crafting the perfect sourdough baguette that’s crusty on the outside, chewy on the inside, and downright irresistible? Well, buckle up, because we’re about to turn your kitchen into a mini Parisian bakery—no beret required.
Ingredients
- Sourdough starter – 1 cup
- Flour – 3 cups
- Water – 1 ¼ cups
- Salt – 1 ½ tsp
Instructions
- In a large bowl, mix the sourdough starter, flour, and water until just combined. Let it rest for 30 minutes—this is your dough’s ‘getting to know you’ phase.
- Sprinkle in the salt and knead the dough on a floured surface for 10 minutes until it’s smooth and elastic. Tip: If the dough sticks to your hands, a little more flour is your friend.
- Place the dough back in the bowl, cover with a damp towel, and let it rise at room temperature (about 75°F) for 4-6 hours, or until doubled in size. Patience is key here!
- Gently deflate the dough and divide it into two equal pieces. Roll each piece into a long, thin baguette shape. Tip: For that classic baguette look, taper the ends.
- Place the shaped dough on a baking sheet lined with parchment paper, cover lightly, and let rise for another 1-2 hours until puffy.
- Preheat your oven to 475°F with a baking stone or inverted baking sheet inside. This mimics a professional oven’s heat distribution.
- Score the tops of the baguettes with a sharp knife or razor blade—this isn’t just for looks; it helps the bread expand evenly.
- Bake for 20-25 minutes until golden brown and crisp. Tip: For extra crunch, spritz the oven with water in the first 5 minutes of baking.
So there you have it—baguettes that are the perfect blend of tangy, chewy, and crusty. Slather them with butter, dunk them in soup, or just tear into them like the carb-loving rebel you are. Bon appétit!
Whole Wheat Sourdough Bread
Now, let’s dive into the world of baking with a twist—whole wheat sourdough bread that’s as rebellious as it is delicious. This isn’t your grandma’s white bread; it’s a hearty, tangy masterpiece that’ll make your taste buds do a happy dance.
Ingredients
- Whole wheat flour – 3 cups
- Water – 1.5 cups
- Sourdough starter – 1 cup
- Salt – 1.5 tsp
Instructions
- In a large bowl, mix the whole wheat flour and water until just combined. Let it sit for 30 minutes to autolyse, making the dough easier to work with.
- Add the sourdough starter and salt to the bowl. Mix until the dough comes together, then knead on a floured surface for 10 minutes until smooth and elastic.
- Place the dough back in the bowl, cover with a damp towel, and let it rise at room temperature (about 75°F) for 4 hours, folding it every hour to strengthen the gluten.
- Shape the dough into a round loaf, place it in a floured proofing basket, and let it rise for another 2 hours at room temperature.
- Preheat your oven to 450°F with a Dutch oven inside for 30 minutes before baking.
- Score the top of the loaf with a sharp knife, then carefully transfer it to the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
- Remove the lid and bake for another 25 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
- Let the bread cool on a wire rack for at least 1 hour before slicing to prevent it from becoming gummy.
Absolutely divine when toasted with a smear of avocado or as the foundation of a killer grilled cheese. The crust sings with a satisfying crunch, giving way to a moist, tangy interior that’s packed with flavor.
Sourdough Rye Bread
Who knew that combining the tangy charm of sourdough with the earthy depth of rye could lead to such a showstopper? This Sourdough Rye Bread is your ticket to becoming the neighborhood’s most revered baker, no fancy hat required.
Ingredients
- Rye flour – 2 cups
- All-purpose flour – 1 cup
- Active sourdough starter – 1 cup
- Water – 1 ¼ cups
- Salt – 1 ½ tsp
Instructions
- In a large bowl, mix rye flour, all-purpose flour, and salt until well combined.
- Add the active sourdough starter and water to the dry ingredients. Stir until a shaggy dough forms. Tip: If the dough feels too dry, add water one tablespoon at a time until it comes together.
- Cover the bowl with a damp towel and let it rest at room temperature (around 70°F) for 30 minutes.
- After resting, perform a series of stretches and folds every 30 minutes for 2 hours. This builds gluten without kneading. Tip: Wet your hands to prevent sticking.
- Transfer the dough to a lightly floured surface and shape into a round loaf. Place it seam-side up in a proofing basket.
- Cover and let it rise at room temperature for 3-4 hours, or until it passes the poke test (the dough slowly springs back). Tip: For more sour flavor, let it rise in the fridge overnight.
- Preheat your oven to 450°F with a Dutch oven inside for 30 minutes.
- Carefully transfer the dough to the preheated Dutch oven, score the top, and cover with the lid.
- Bake for 20 minutes, then remove the lid and bake for another 25 minutes, or until deeply golden.
- Let the bread cool on a wire rack for at least an hour before slicing. Patience is key here!
Dense yet airy, with a crust that sings and a crumb that’s perfectly chewy, this bread is begging to be slathered with butter or turned into the ultimate Reuben sandwich.
Sourdough Ciabatta
Zesty and full of life, this sourdough ciabatta is the rebellious teenager of the bread world—crusty on the outside, soft and airy on the inside, and always leaving you wanting more. Perfect for those who like their bread with a bit of attitude and a whole lot of flavor.
Ingredients
- Sourdough starter – 1 cup
- Water – 1 ½ cups
- Flour – 3 cups
- Salt – 1 ½ tsp
Instructions
- In a large bowl, mix the sourdough starter and water until fully combined. Tip: Ensure your starter is bubbly and active for the best rise.
- Add the flour and salt to the bowl, stirring until a shaggy dough forms. Tip: Don’t overmix—this isn’t a beauty contest, and a little roughness adds character.
- Cover the bowl with a damp towel and let it rest at room temperature (75°F) for 30 minutes.
- After resting, perform a series of stretch and folds every 30 minutes for 2 hours. Tip: This builds gluten without the kneading, making your ciabatta light and airy.
- Transfer the dough to a floured surface and shape it into a rectangle. Let it proof for 1 hour, or until puffy.
- Preheat your oven to 475°F with a baking stone or inverted baking sheet inside. Tip: A hot oven is key to that signature ciabatta crust.
- Gently transfer the dough onto the preheated surface and bake for 20-25 minutes, or until golden brown.
Bold in flavor and boasting a crust that crackles under pressure, this sourdough ciabatta is a showstopper. Serve it warm with a drizzle of olive oil or as the foundation of an epic sandwich that’ll make your taste buds sing.
Sourdough Focaccia
Tantalizingly tangy and teasingly textured, this Sourdough Focaccia is your ticket to bread heaven without the knead for speed (see what we did there?). Perfect for those who love their carbs with a side of character, this recipe is as forgiving as your grandma when you accidentally break her favorite vase.
Ingredients
– Flour – 3 cups
– Water – 1 1/4 cups
– Sourdough starter – 1/2 cup
– Salt – 1 tsp
– Olive oil – 1/4 cup
Instructions
1. In a large bowl, mix flour, water, and sourdough starter until just combined. Let it rest for 30 minutes to autolyse (fancy word for letting the flour hydrate).
2. Add salt and knead the dough in the bowl for about 5 minutes until it starts to smooth out. Tip: Wet your hands to prevent sticking without adding extra flour.
3. Cover the bowl with a damp towel and let it rise at room temperature (about 70°F) for 4 hours, folding the dough every hour to build strength.
4. Pour 2 tbsp of olive oil into a 9×13 inch baking pan. Transfer the dough to the pan, flipping to coat in oil. Let it relax for 30 minutes.
5. Stretch the dough to fit the pan. Dimple the surface with your fingers. Drizzle with remaining olive oil. Tip: For extra flavor, sprinkle sea salt or herbs before baking.
6. Preheat your oven to 425°F. Let the dough rise for another 30 minutes while the oven heats.
7. Bake for 25-30 minutes until golden brown. Tip: Place a pan of water in the oven for the first 15 minutes to create steam for a crispier crust.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Crispy on the outside, chewy on the inside, this focaccia is a flavor bomb waiting to explode. Serve it warm with a drizzle of olive oil and a sprinkle of flaky salt, or tear into it straight from the pan—no judgment here.
Sourdough Pizza Dough
Just when you thought sourdough couldn’t get any better, here comes sourdough pizza dough to knock your socks off—literally, because you’ll be too busy eating to pick them up off the floor.
Ingredients
- Sourdough starter – ½ cup
- Flour – 3 cups
- Water – 1 cup
- Salt – 1 tsp
- Olive oil – 2 tbsp
Instructions
- In a large mixing bowl, combine ½ cup of active sourdough starter with 1 cup of water. Tip: Make sure your starter is bubbly and active for the best rise.
- Gradually add 3 cups of flour to the mixture, stirring with a wooden spoon until a shaggy dough forms.
- Add 1 tsp of salt and 2 tbsp of olive oil to the dough, mixing until just combined.
- Cover the bowl with a damp towel and let the dough rest at room temperature (about 70°F) for 30 minutes. Tip: This autolyse step helps develop gluten without kneading.
- After resting, perform a series of stretch and folds: grab one side of the dough, stretch it upwards, and fold it over the top. Rotate the bowl and repeat 3 more times. Tip: This builds strength in the dough for a chewy crust.
- Cover the bowl again and let the dough ferment at room temperature for 4-6 hours, or until it has doubled in size.
- Preheat your oven to 500°F with a pizza stone or steel inside for at least 30 minutes before baking.
- Divide the dough into 2 equal portions and shape each into a ball. Let them rest for another 30 minutes covered.
- On a floured surface, stretch each dough ball into a 12-inch round. Add your favorite toppings.
- Bake each pizza on the preheated stone for 10-12 minutes, or until the crust is golden and the cheese is bubbly.
Who knew sourdough could make pizza even more irresistible? The crust is tangy, chewy, and has just the right amount of crunch. Serve it up with a drizzle of hot honey for a sweet and spicy kick that’ll have everyone fighting for the last slice.
Sourdough Pretzels
So, you’ve decided to dive into the twisted world of sourdough pretzels, huh? Brace yourself for a doughy adventure that’s equal parts science experiment and snack time.
Ingredients
- Flour – 3 cups
- Water – 1 cup
- Sourdough starter – ½ cup
- Salt – 1 tsp
- Baking soda – ½ cup
- Egg – 1
Instructions
- Mix flour, water, sourdough starter, and salt in a large bowl until a dough forms. Tip: If the dough feels too sticky, add a little more flour, but don’t overdo it—pretzel dough should be tacky.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: This is a great arm workout, so skip the gym today.
- Cover the dough with a damp towel and let it rise at room temperature for 8 hours, or until doubled in size. Tip: Patience is key here; sourdough takes its sweet time.
- Preheat your oven to 425°F and bring a large pot of water to a boil, adding the baking soda. Tip: Be careful—this mixture will bubble up like a science fair volcano.
- Divide the dough into 8 equal pieces, rolling each into a rope about 20 inches long, then twist into pretzel shapes.
- Boil each pretzel in the baking soda water for 30 seconds, then transfer to a baking sheet lined with parchment paper.
- Beat the egg and brush it over the pretzels for that golden shine. Tip: This is the secret to making them Instagram-worthy.
- Bake for 15-20 minutes, or until deep golden brown. Tip: Keep an eye on them—they go from perfectly baked to charcoal briquettes in no time.
Fresh out of the oven, these pretzels boast a chewy interior with a crispy, salty crust. Serve them warm with a side of spicy mustard or, for the ultimate indulgence, dunk them in melted cheese. Just try not to eat them all in one sitting—we dare you.
Sourdough English Muffins
Prepare to have your breakfast game forever changed with these sourdough English muffins—because who said sourdough couldn’t get any sassier? These golden, nook-and-cranny-filled delights are about to make your morning routine a whole lot tastier.
Ingredients
- Sourdough starter – 1 cup
- Flour – 3 cups
- Milk – 1 cup
- Sugar – 1 tbsp
- Salt – 1 tsp
- Baking soda – ½ tsp
- Cornmeal – for dusting
Instructions
- In a large bowl, mix the sourdough starter, flour, milk, sugar, salt, and baking soda until a sticky dough forms. Tip: If the dough feels too sticky, resist the urge to add more flour—it’s supposed to be that way!
- Cover the bowl with a damp towel and let the dough rise at room temperature for 12 hours, or until it has doubled in size. Tip: Overnight is perfect for this step, so plan ahead.
- Turn the dough onto a floured surface and divide it into 8 equal pieces. Shape each piece into a ball, then flatten into a 1-inch thick disc.
- Sprinkle a baking sheet with cornmeal and place the discs on it, leaving space between each. Cover and let rise for another hour.
- Heat a griddle or large skillet over medium-low heat (300°F). Cook the muffins for 5 minutes on each side, or until golden brown. Tip: No peeking! Let them cook undisturbed for the perfect crust.
Oh, the joy of biting into these muffins—crispy on the outside, soft and tangy on the inside. Toast them up, slather with butter, or get fancy with avocado and a poached egg for a breakfast that’s anything but ordinary.
Sourdough Pancakes
Hold onto your spatulas, folks, because we’re about to flip your breakfast game upside down with these sourdough pancakes that are as fluffy as a cloud and twice as delicious. Perfect for those who think mornings are for champions (or at least for people who can operate a stove before coffee).
Ingredients
- Sourdough starter – 1 cup
- Flour – 1 cup
- Egg – 1
- Milk – ½ cup
- Sugar – 2 tbsp
- Baking soda – ½ tsp
- Salt – ½ tsp
- Butter – 2 tbsp, melted
Instructions
- In a large bowl, whisk together the sourdough starter, flour, egg, milk, sugar, baking soda, and salt until just combined. Tip: Don’t overmix; a few lumps are perfectly fine for fluffy pancakes.
- Heat a non-stick skillet over medium heat (350°F) and brush lightly with melted butter. Tip: The butter should sizzle slightly when it hits the pan—that’s how you know it’s hot enough.
- Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles to pop and stay open before flipping—it’s the pancake’s way of saying ‘I’m ready!’
- Flip the pancakes and cook for another 1-2 minutes until golden brown on the other side.
- Serve immediately with your favorite toppings. Extra butter and maple syrup are never a bad idea.
Every bite of these sourdough pancakes is a tangy, tender delight, with just the right amount of chew. Try stacking them high with fresh berries and a dollop of whipped cream for a breakfast that’s basically dessert.
Sourdough Waffles
Unbelievably, these sourdough waffles are about to become your breakfast BFF—fluffy, tangy, and with just the right amount of crunch. Who knew your sourdough starter had such range?
Ingredients
- Sourdough starter – 1 cup
- Flour – 1 cup
- Eggs – 2
- Milk – 1 cup
- Butter – 2 tbsp, melted
- Sugar – 1 tbsp
- Salt – ½ tsp
- Baking soda – ½ tsp
Instructions
- In a large bowl, whisk together the sourdough starter, flour, eggs, milk, melted butter, sugar, and salt until smooth. Tip: Let the mixture sit for 5 minutes to let the flavors marry—it’s worth the wait.
- Preheat your waffle iron to 375°F. A hot iron is key for that golden, crispy exterior.
- Sprinkle the baking soda over the batter and gently fold it in. Watch as it bubbles up—this is the magic happening!
- Pour ½ cup of batter onto the center of the iron. Close the lid and cook for 4 minutes, or until steam stops escaping. Tip: Resist the urge to peek; patience rewards you with perfection.
- Carefully remove the waffle and repeat with the remaining batter. Tip: Keep finished waffles warm in a 200°F oven to maintain their crispiness.
Velvety inside with a crackly exterior, these waffles are a tangy twist on the classic. Serve them stacked high with a drizzle of maple syrup or get wild with a dollop of whipped cream and fresh berries for a breakfast that’s anything but basic.
Sourdough Cinnamon Rolls
Craving something sweet, tangy, and utterly irresistible? These Sourdough Cinnamon Rolls are here to turn your morning into a celebration or your afternoon into a cozy retreat. With a playful twist on the classic, we’re mixing the rustic charm of sourdough with the sweet, spicy embrace of cinnamon—because why choose between tangy and sweet when you can have both?
Ingredients
- Sourdough starter – ½ cup
- Flour – 3 cups
- Sugar – ½ cup
- Butter – ¼ cup, melted
- Cinnamon – 2 tbsp
- Salt – 1 tsp
- Milk – 1 cup, warm
Instructions
- In a large bowl, mix the sourdough starter, warm milk, and 1 cup of flour. Cover and let sit for 30 minutes until bubbly.
- Add the remaining flour, sugar, and salt to the bowl. Mix until a dough forms. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 4 hours or until doubled in size.
- Roll the dough into a 12×18 inch rectangle on a floured surface. Brush with melted butter and sprinkle evenly with cinnamon and sugar.
- Roll the dough tightly from the long side and cut into 12 equal pieces. Tip: Use a piece of dental floss to cut the rolls cleanly without squishing them.
- Place the rolls in a greased 9×13 inch baking pan. Cover and let rise for 1 hour or until puffy.
- Preheat the oven to 375°F. Bake the rolls for 25 minutes or until golden brown. Tip: For extra gooeyness, brush with more melted butter right after baking.
Kickstart your day with these fluffy, tangy-sweet rolls that boast a perfect crusty exterior and a soft, buttery interior. Serve them warm with a drizzle of cream cheese frosting or a bold cup of coffee for an unbeatable combo.
Sourdough Banana Bread
Today is ‘2025-08-19 04:27:46.239412’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Sourdough Banana Bread’ using the structure below.
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Ingredients
- Flour – 1 cup
- Sugar – ¾ cup
- Butter – ½ cup, melted
- Eggs – 2
- Bananas – 3, mashed
- Sourdough starter – ½ cup
- Baking soda – 1 tsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Use butter for greasing to add extra flavor.
- In a large bowl, mix the melted butter and sugar until well combined.
- Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs mix more evenly.
- Stir in the mashed bananas and sourdough starter until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to dense bread.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Fluffy, tangy, and packed with banana goodness, this sourdough banana bread is a game-changer. Serve it toasted with a smear of butter or as the base for an outrageous banana bread pudding.
Sourdough Chocolate Cake
Hold onto your hats, folks, because we’re about to dive into the world of baking with a twist—sourdough chocolate cake. Yes, you heard that right. This isn’t your grandma’s chocolate cake (unless your grandma is a sourdough wizard, in which case, lucky you!).
Ingredients
- Sourdough starter – 1 cup
- Flour – 1 ½ cups
- Sugar – 1 cup
- Cocoa powder – ½ cup
- Eggs – 2
- Butter – ½ cup, melted
- Baking soda – 1 tsp
- Salt – ½ tsp
- Vanilla extract – 1 tsp
- Hot water – 1 cup
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: For extra non-stick insurance, line the bottom with parchment paper.
- In a large bowl, whisk together the sourdough starter, melted butter, sugar, eggs, and vanilla extract until smooth.
- Sift in the flour, cocoa powder, baking soda, and salt. Stir until just combined. Tip: Overmixing is the enemy of fluffy cake—stop when you no longer see dry flour.
- Gradually add the hot water, stirring gently. The batter will be thin, but that’s perfectly normal. Tip: Hot water enhances the cocoa’s flavor, making your cake extra chocolatey.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This sourdough chocolate cake is a game-changer—moist, rich, and with a slight tang that keeps you coming back for more. Try serving it with a dollop of whipped cream and fresh berries for a dessert that’s anything but ordinary.
Sourdough Blueberry Muffins
Who knew that your sourdough starter had a sweet side? These Sourdough Blueberry Muffins are here to prove that your bubbly buddy isn’t just for bread—it’s the secret to the fluffiest, tangiest muffins you’ll ever meet. Packed with juicy blueberries, they’re a breakfast game-changer or a sneaky snack (we won’t tell).
Ingredients
- Flour – 1 ½ cups
- Sugar – ¾ cup
- Salt – ½ tsp
- Baking soda – 1 tsp
- Vegetable oil – ⅓ cup
- Egg – 1
- Sourdough starter – 1 cup
- Blueberries – 1 cup
Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, salt, and baking soda. Tip: Sifting the dry ingredients can prevent lumps for a smoother batter.
- In another bowl, mix vegetable oil, egg, and sourdough starter until well combined. Tip: Room temperature ingredients mix more evenly, so take them out ahead of time.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough muffins, so a few lumps are okay.
- Gently fold in the blueberries. Tip: Tossing blueberries in a little flour before adding can help prevent them from sinking to the bottom.
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
These muffins boast a tender crumb with a delightful tang, thanks to the sourdough, while the blueberries burst with sweetness in every bite. Serve them warm with a pat of butter, or go wild and crumble them over yogurt for a next-level parfait.
Sourdough Apple Pie
Today’s the day we throw caution to the wind and marry the tangy charm of sourdough with the sweet, cinnamon-kissed allure of apple pie. Trust us, your taste buds won’t know what hit them.
Ingredients
- Sourdough starter – 1 cup
- Flour – 2 cups
- Butter – ½ cup
- Apples – 4 cups, sliced
- Sugar – ¾ cup
- Cinnamon – 1 tsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 375°F because we’re about to get baking.
- Mix the sourdough starter, flour, and salt in a bowl until it forms a dough. Tip: If the dough feels too sticky, a little extra flour won’t hurt.
- Roll out the dough on a floured surface until it’s about ¼ inch thick. This is your pie crust, so make it proud.
- Press the dough into a pie dish, trimming the edges for that Instagram-worthy finish.
- Toss the sliced apples with sugar and cinnamon in a bowl. This is where the magic happens.
- Pour the apple mixture into the pie crust, dotting the top with butter for that golden, buttery goodness.
- Bake for 45 minutes or until the crust is golden and the apples are bubbling. Tip: Cover the edges with foil if they’re browning too fast.
- Let the pie cool for at least 30 minutes. Yes, waiting is the hardest part. Tip: Serve warm with a scoop of vanilla ice cream for the ultimate experience.
The crust comes out with a delightful tang, perfectly complementing the sweet, spiced apples. Try serving it with a sharp cheddar cheese for a surprisingly delicious twist.
Sourdough Pumpkin Bread
Let’s face it, pumpkin spice everything has taken over the world, but this sourdough pumpkin bread? It’s the rebel of the bunch—tangy, sweet, and utterly irresistible. Perfect for those who think pumpkin should have a little edge.
Ingredients
- Sourdough starter – 1 cup
- Pumpkin puree – 1 cup
- Flour – 2 cups
- Sugar – ¾ cup
- Eggs – 2
- Butter – ½ cup, melted
- Baking soda – 1 tsp
- Salt – ½ tsp
- Cinnamon – 1 tsp
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan. Tip: Use butter for greasing to add extra flavor.
- In a large bowl, mix the sourdough starter, pumpkin puree, and melted butter until smooth.
- Add the eggs one at a time, beating well after each addition. Tip: Room temperature eggs mix more evenly.
- Stir in the sugar, then sift in the flour, baking soda, salt, and cinnamon. Mix until just combined. Tip: Overmixing leads to tough bread, so stop when you see no more flour streaks.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Delightfully moist with a tangy twist, this bread is a game-changer for your morning toast or an afternoon snack. Try it toasted with a smear of cream cheese for a next-level experience.
Sourdough Cornbread
Craving something that marries the tangy kick of sourdough with the sweet, comforting embrace of cornbread? Look no further, because this Sourdough Cornbread is about to become your new best friend at the dinner table.
Ingredients
- Sourdough starter – 1 cup
- Cornmeal – 1 cup
- Flour – 1 cup
- Sugar – ¼ cup
- Egg – 1
- Milk – 1 cup
- Butter – ½ cup, melted
- Baking soda – 1 tsp
- Salt – ½ tsp
Instructions
- Preheat your oven to 375°F and grease a 9-inch baking pan. This ensures your cornbread doesn’t throw a sticky tantrum when it’s time to come out.
- In a large bowl, whisk together the sourdough starter, egg, milk, and melted butter. Tip: If your butter is too hot, it might scramble the egg—cool it to just warm.
- Add the cornmeal, flour, sugar, baking soda, and salt to the wet ingredients. Stir until just combined. Overmixing is the enemy of fluffy cornbread.
- Pour the batter into the prepared pan and smooth the top with a spatula. Tip: A little shake of the pan helps settle the batter evenly.
- Bake for 25 minutes or until the top is golden and a toothpick inserted in the center comes out clean. Tip: Ovens can be drama queens—check at 20 minutes to avoid overbaking.
- Let the cornbread cool in the pan for 10 minutes before slicing. This patience-testing step prevents crumbly disasters.
Golden and glorious, this Sourdough Cornbread boasts a crispy crust with a moist, tender crumb that’s bursting with tangy-sweet flavors. Serve it warm with a slather of honey butter or as the star of your next chili night—it’s versatile like that.
Sourdough Garlic Knots
Ready to twist your taste buds into knots? These Sourdough Garlic Knots are the fluffy, garlicky heroes your bread basket has been dreaming of, and they’re ridiculously easy to whip up with just a handful of ingredients.
Ingredients
- Sourdough starter – 1 cup
- Flour – 3 cups
- Water – 1 cup
- Salt – 1 tsp
- Garlic – 4 cloves, minced
- Butter – 4 tbsp
- Parsley – 2 tbsp, chopped
Instructions
- In a large bowl, mix the sourdough starter, flour, water, and salt until a dough forms. Tip: If the dough feels too sticky, add a little more flour, but don’t overdo it—stickiness is good for texture!
- Knead the dough on a floured surface for about 10 minutes until it’s smooth and elastic. Tip: This is your arm workout for the day, so put some love into it!
- Cover the dough with a damp towel and let it rise in a warm place for 4 hours, or until it doubles in size. Tip: No warm spot? Preheat your oven to the lowest setting, turn it off, and let the dough rise inside with the door closed.
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope about 6 inches long and tie into a knot.
- Place the knots on a baking sheet lined with parchment paper, cover, and let rise for another hour.
- Preheat your oven to 375°F. Bake the knots for 20 minutes, or until golden brown.
- While the knots bake, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for 1 minute, then stir in the parsley.
- Brush the warm garlic butter over the baked knots as soon as they come out of the oven.
Perfectly pull-apart tender with a crispy exterior, these knots are a garlic lover’s dream. Serve them alongside a marinara dip for an extra punch of flavor, or just devour them straight off the baking sheet—no judgment here!
Sourdough Cheese Bread
Today’s the day your sourdough starter gets its moment in the spotlight with this Sourdough Cheese Bread that’s so cheesy, it might just write its own love letter to dairy. Trust us, your taste buds won’t know what hit ’em.
Ingredients
- Sourdough starter – 1 cup
- Flour – 3 cups
- Water – 1 cup
- Salt – 1 tsp
- Cheddar cheese – 2 cups, shredded
Instructions
- In a large bowl, mix the sourdough starter, flour, water, and salt until a shaggy dough forms. Tip: If the dough feels too sticky, resist the urge to add more flour—it’ll come together as it rests.
- Cover the bowl with a damp towel and let the dough rise at room temperature (about 70°F) for 8 hours, or until doubled in size. Tip: Mark the side of the bowl with a piece of tape to easily track the rise.
- Preheat your oven to 450°F and place a Dutch oven inside to heat up for 30 minutes.
- Turn the dough out onto a floured surface and gently fold in the shredded cheddar cheese. Tip: For extra cheesy pockets, don’t overmix—leave some cheese clumps.
- Shape the dough into a round loaf and place it on parchment paper.
- Carefully transfer the parchment paper and dough into the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes, or until the crust is deeply golden and the bread sounds hollow when tapped.
Now, this bread is a showstopper with its crispy crust, tender interior, and those melty cheese surprises. Slice it warm and watch as it disappears faster than you can say ‘more cheese, please.’
Sourdough Olive Bread
Alright, let’s dive into the tangy, chewy, olive-studded wonder that is sourdough olive bread. This loaf is the love child of your wildest carb dreams and a Mediterranean picnic, ready to jazz up your sandwich game or simply stand proud on its own.
Ingredients
- Sourdough starter – ½ cup
- Flour – 3 cups
- Water – 1 ¼ cups
- Salt – 1 tsp
- Olives – 1 cup, chopped
Instructions
- In a large bowl, mix the sourdough starter, flour, and water until just combined. Let it rest for 30 minutes to autolyse, making the dough easier to work with.
- Add the salt and knead the dough for about 10 minutes until it’s smooth and elastic. Tip: If the dough sticks to your hands, wet them slightly instead of adding more flour.
- Fold in the chopped olives gently to distribute them evenly without crushing them.
- Cover the bowl with a damp towel and let the dough rise at room temperature (about 75°F) for 4-6 hours, or until it has doubled in size. Tip: For a more pronounced sour flavor, let it ferment in the fridge overnight.
- Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes to ensure it’s piping hot.
- Shape the dough into a round loaf, place it on parchment paper, and score the top with a sharp knife. Tip: Scoring helps control the bread’s expansion in the oven.
- Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the lid and bake for another 25 minutes, or until the crust is deep golden brown.
- Let the bread cool on a wire rack for at least an hour before slicing to avoid a gummy texture.
Marvel at the crusty exterior giving way to a soft, tangy interior punctuated with briny olives. Perfect toasted with a smear of butter or as the foundation of an epic muffuletta sandwich.
Sourdough Sunflower Seed Bread
Knead your way into the heart of homemade goodness with this Sourdough Sunflower Seed Bread—a loaf that’s as fun to make as it is to devour. Perfect for those who love a little crunch in their munch and a tangy twist to their toast.
Ingredients
- Sourdough starter – 1 cup
- Water – 1 ½ cups
- Flour – 3 cups
- Salt – 1 tsp
- Sunflower seeds – ½ cup
Instructions
- Mix the sourdough starter, water, and flour in a large bowl until just combined. Let it rest for 30 minutes to autolyse.
- Add the salt and sunflower seeds to the dough. Knead for 10 minutes until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature (75°F) for 4 hours, folding every hour.
- Shape the dough into a loaf and place it in a proofing basket. Let it proof in the refrigerator for 12 hours to develop flavor.
- Preheat your oven to 450°F with a Dutch oven inside for 30 minutes before baking.
- Score the top of the loaf with a sharp knife and bake it in the Dutch oven with the lid on for 20 minutes.
- Remove the lid and bake for another 25 minutes until the crust is deep golden brown.
- Let the bread cool on a wire rack for at least 1 hour before slicing.
Now, this bread boasts a crispy crust with a tender, airy interior, speckled with nutty sunflower seeds. Try it toasted with a smear of avocado or as the star of your next sandwich creation.
Sourdough Multigrain Bread
So, you’ve decided to dive into the world of sourdough, and not just any sourdough—multigrain sourdough, because why walk when you can sprint, right? This loaf is the Hercules of breads, packed with grains that’ll make your taste buds sing and your gut thank you.
Ingredients
- Active sourdough starter – ½ cup
- Water – 1 ½ cups
- Whole wheat flour – 1 cup
- Bread flour – 2 cups
- Mixed grains (like flax, sunflower, and pumpkin seeds) – ½ cup
- Salt – 1 ½ tsp
- Honey – 1 tbsp
Instructions
- In a large bowl, mix the sourdough starter, water, and honey until the starter is fully dissolved. Tip: Use lukewarm water to wake up your starter faster.
- Add the whole wheat flour, bread flour, and salt to the bowl. Mix until a shaggy dough forms. Tip: Don’t worry about overmixing; gluten development comes later.
- Cover the bowl with a damp towel and let it rest for 30 minutes at room temperature (around 70°F). This is your autolyse period, where the flour hydrates.
- After resting, add the mixed grains to the dough. Knead by hand for 10 minutes or until the dough is smooth and elastic. Tip: If the dough sticks, wet your hands instead of adding more flour.
- Place the dough back in the bowl, cover, and let it rise at room temperature for 4-6 hours, or until doubled in size. Tip: For a more sour flavor, let it ferment in the fridge overnight.
- Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
- Shape the dough into a round loaf, place it on parchment paper, and score the top with a sharp knife.
- Transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the lid and bake for another 25 minutes, or until the crust is deep golden brown.
- Let the bread cool on a wire rack for at least an hour before slicing. Patience is key here; cutting too soon will result in a gummy texture.
Finally, this multigrain sourdough is a texture lover’s dream—crispy crust, chewy interior, and pops of nutty seeds in every bite. Serve it toasted with avocado or as the foundation of an epic sandwich that’ll make lunch the highlight of your day.
Conclusion
Perfect for any home baker, this roundup of 23 delicious sourdough bread recipes offers a treasure trove of inspiration to elevate your baking game. Whether you’re a sourdough novice or a seasoned pro, there’s something here to spark your creativity. We’d love to hear which recipes you try and adore—drop a comment with your favorites and don’t forget to share the love on Pinterest!