20 Delicious Sourdough Bread Recipes for Beginners

Dive into the world of sourdough with our handpicked selection of 20 Delicious Sourdough Bread Recipes for Beginners! Whether you’re just starting your sourdough journey or looking to expand your baking repertoire, these recipes promise to turn your kitchen into a bakery. From classic loaves to creative twists, there’s something here to inspire every home cook. Ready to get your hands doughy? Let’s bake something amazing together!

Classic Sourdough Bread

Craving that tangy, chewy goodness only sourdough can deliver? Let’s dive straight into making your own classic sourdough bread at home.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of bread flour, plus a bit extra for dusting
• 1 1/4 cups of water, lukewarm
• 1 1/2 tsp of salt
• A splash of olive oil for the bowl

Instructions

1. In a large bowl, mix the sourdough starter and water until the starter is mostly dissolved.
2. Add the bread flour and salt to the bowl. Stir until a shaggy dough forms.
3. Let the dough rest for 30 minutes. This helps the flour absorb water evenly.
4. After resting, knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Tip: If the dough sticks too much, add a little flour, but don’t overdo it.
5. Lightly oil a clean bowl, place the dough in it, and cover with a damp towel. Let it rise at room temperature for 4-6 hours, or until doubled in size. Tip: For best results, keep the dough in a draft-free spot.
6. Gently deflate the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet.
7. Cover the loaf with the damp towel again and let it proof for another 2-3 hours. It should look puffy.
8. Preheat your oven to 450°F. Place a baking stone or an inverted baking sheet inside to heat up.
9. Score the top of the loaf with a sharp knife. This controls how the bread expands during baking.
10. Bake for 25-30 minutes until the crust is deep golden and the loaf sounds hollow when tapped. Tip: For a crisper crust, spray water inside the oven during the first few minutes of baking.
11. Let the bread cool on a wire rack for at least an hour before slicing.

Makes a loaf with a crisp crust and soft, airy interior. Perfect toasted with butter or as the base for avocado toast.

Whole Wheat Sourdough Bread

Just when you thought sourdough couldn’t get any better, whole wheat steps in to add a nutty depth. This loaf is hearty, with a crust that sings.

Ingredients

• 3 cups whole wheat flour
• 1 cup all-purpose flour
• A splash of warm water (about 1 1/4 cups)
• A couple of tbsp olive oil
• 1 tsp salt
• 1/2 cup active sourdough starter

Instructions

1. Mix whole wheat flour, all-purpose flour, and salt in a large bowl.
2. Add the sourdough starter and olive oil to the dry ingredients.
3. Slowly pour in warm water, stirring until a shaggy dough forms. Tip: The dough should be sticky but manageable.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp towel, and let rise at room temperature for 8 hours or until doubled in size. Tip: A longer rise enhances flavor.
6. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
7. Cover and let rise again for 2 hours until puffy.
8. Preheat the oven to 450°F. Slash the top of the loaf with a sharp knife.
9. Bake for 30 minutes until the crust is golden and the loaf sounds hollow when tapped. Tip: Spritzing water in the oven creates a crispier crust.

Kneading this bread fills the kitchen with a warm, earthy aroma. The crust crackles, giving way to a moist, tangy interior. Try it toasted with avocado or as the base for a robust sandwich.

Rye Sourdough Bread

Baking rye sourdough bread is a rewarding process that yields a loaf with deep flavor and perfect chew. Here’s how to make it at home.

Ingredients

– 1 cup of active rye sourdough starter
– 2 cups of rye flour
– 1 cup of bread flour
– 1 1/2 cups of water
– A splash of olive oil
– A couple of teaspoons of salt

Instructions

1. In a large bowl, mix the rye sourdough starter, rye flour, bread flour, and water until just combined. Let it sit for 30 minutes for the flour to hydrate.
2. Add the salt and a splash of olive oil to the dough. Knead for about 10 minutes until the dough is smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise at room temperature for about 4 hours, or until doubled in size.
4. Gently shape the dough into a loaf and place it in a proofing basket. Cover and let it proof for another 2 hours.
5. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
6. Carefully transfer the dough into the preheated Dutch oven, score the top with a sharp knife, and bake covered for 20 minutes.
7. Remove the lid and bake for another 25 minutes, or until the crust is deep brown and the loaf sounds hollow when tapped.
8. Let the bread cool on a wire rack for at least an hour before slicing.
Rye sourdough bread has a dense, moist crumb and a tangy flavor that pairs wonderfully with smoked salmon or a sharp cheddar. Toast slices for breakfast or serve alongside a hearty stew.

Sourdough Baguettes

Zesty and crusty, sourdough baguettes bring a rustic charm to any table. Perfect for sandwiches or as a side, their tangy flavor is unmatched.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of bread flour
• 1 cup of water, lukewarm
• 1 tbsp of salt
• A splash of olive oil

Instructions

1. Mix the sourdough starter, bread flour, and water in a large bowl until just combined. Let it rest for 30 minutes.
2. Add the salt and knead the dough on a floured surface for about 10 minutes until smooth and elastic.
3. Place the dough back in the bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
4. Punch down the dough and divide it into two equal parts. Shape each into a long baguette.
5. Place the shaped baguettes on a baking sheet lined with parchment paper. Cover and let rise for another 1-2 hours.
6. Preheat your oven to 450°F. Make shallow diagonal cuts on top of each baguette with a sharp knife.
7. Bake for 20-25 minutes, or until golden brown and crusty. For extra crispiness, place a pan of water on the oven’s bottom rack during baking.
8. Remove from the oven and let cool on a wire rack before slicing.

The crust is irresistibly crispy, while the inside stays soft and airy. Try serving these baguettes warm with a smear of butter or as the base for a gourmet sandwich.

Sourdough Ciabatta

Craving something rustic yet sophisticated? Sourdough ciabatta brings the perfect chew with a crispy crust, ideal for sandwiches or dipping.

Ingredients

• 2 cups of bread flour
• 1 cup of sourdough starter, bubbly and active
• A splash of olive oil
• A couple of teaspoons of salt
• About 1 cup of water, adjust as needed

Instructions

1. Mix the bread flour, sourdough starter, olive oil, and salt in a large bowl.
2. Gradually add water until the dough comes together but is still sticky. Tip: The dough should be wetter than traditional bread dough for that classic ciabatta texture.
3. Cover the bowl with a damp cloth and let it rise at room temperature for about 12 hours, or until doubled in size. Tip: Overnight works great for developing flavor.
4. Preheat your oven to 450°F and place a baking stone or inverted baking sheet inside to heat up.
5. Turn the dough onto a well-floured surface and divide it into two pieces. Handle gently to keep the air bubbles intact.
6. Shape each piece into a rough rectangle and let them rest for 30 minutes, covered.
7. Transfer the dough pieces onto a piece of parchment paper, stretch slightly, and slide onto the preheated baking stone. Tip: Spritz the oven with water for a crispier crust.
8. Bake for 20-25 minutes until golden brown and hollow sounding when tapped.

Warm from the oven, the ciabatta boasts a crackly exterior with a soft, holey interior. Try tearing into it fresh with a drizzle of olive oil or layer it with prosciutto and arugula for a gourmet sandwich.

Sourdough Focaccia

Just when you thought sourdough couldn’t get any better, here comes sourdough focaccia. It’s fluffy, flavorful, and surprisingly simple to make.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of all-purpose flour
• 1 1/2 cups of warm water
• 2 tbsp of olive oil, plus a splash for the pan
• 1 tsp of salt
• A couple of sprigs of rosemary
• A pinch of flaky sea salt

Instructions

1. In a large bowl, mix the sourdough starter, warm water, and olive oil until combined.
2. Add the flour and salt to the bowl. Stir until a shaggy dough forms.
3. Cover the bowl with a damp towel. Let it rest at room temperature for 30 minutes.
4. After resting, stretch and fold the dough in the bowl every 30 minutes for 2 hours. Tip: Wet your hands to prevent sticking.
5. Grease a 9×13 inch baking pan with a splash of olive oil. Transfer the dough to the pan.
6. Press the dough evenly into the pan. Cover and let rise until puffy, about 4-6 hours. Tip: The dough is ready when it springs back slowly when poked.
7. Preheat your oven to 425°F. Dimple the dough with your fingers.
8. Drizzle with olive oil, sprinkle with rosemary and flaky sea salt.
9. Bake for 20-25 minutes until golden brown. Tip: For extra crispiness, place a pan of water on the oven’s bottom rack.

Here’s the result: a focaccia with a crispy crust and a soft, airy interior. Serve it warm, dipped in olive oil, or use it as a sandwich bread for a gourmet touch.

Sourdough Pizza Dough

Venture into the world of homemade sourdough pizza dough with this straightforward recipe. Perfect for those who love a tangy, chewy crust with minimal fuss.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of all-purpose flour, plus a bit more for dusting
• 1 cup of warm water (around 110°F)
• A splash of olive oil
• A couple of teaspoons of salt

Instructions

1. In a large bowl, mix the sourdough starter, warm water, and olive oil until well combined.
2. Gradually add the flour and salt to the mixture, stirring until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, add a little more flour, but avoid adding too much to keep the dough soft.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature for 4-6 hours, or until doubled in size. Tip: For a more pronounced sourdough flavor, let it rise in the fridge overnight.
5. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes before baking.
6. Divide the dough into two balls for medium pizzas or leave it whole for a large pizza. On a floured surface, stretch or roll the dough to your desired thickness. Tip: For a crispier crust, roll it thinner; for a chewier crust, keep it thicker.
7. Transfer the stretched dough to a piece of parchment paper, add your toppings, and slide it onto the preheated pizza stone or baking sheet.
8. Bake for 12-15 minutes, or until the crust is golden and the toppings are bubbly.

When baked, the crust boasts a beautiful golden hue with a tangy flavor and chewy texture. Try serving it with a drizzle of hot honey for a sweet and spicy kick.

Sourdough Pretzels

Baking sourdough pretzels at home brings that irresistible bakery aroma right into your kitchen. These twisted treats are chewy, golden, and just waiting for a sprinkle of salt.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of all-purpose flour
• 1 tbsp of sugar
• 1 tsp of salt
• A splash of warm water
• 2 tbsp of baking soda
• A couple of tbsp of melted butter
• Coarse salt for sprinkling

Instructions

1. Mix the sourdough starter, flour, sugar, and salt in a large bowl.
2. Add a splash of warm water and knead until the dough is smooth, about 10 minutes.
3. Cover the dough and let it rise at room temperature until doubled, roughly 4 hours. Tip: A warm spot speeds up the process.
4. Preheat your oven to 450°F and line a baking sheet with parchment paper.
5. Divide the dough into 8 equal pieces and roll each into a long rope.
6. Twist each rope into a pretzel shape and place on the baking sheet.
7. Boil 4 cups of water with baking soda in a wide pot. Tip: The baking soda bath gives pretzels their signature crust.
8. Dip each pretzel in the boiling water for 30 seconds, then return to the baking sheet.
9. Brush the pretzels with melted butter and sprinkle with coarse salt.
10. Bake for 12-15 minutes until deep golden brown. Tip: Watch closely to avoid over-browning.

Let these pretzels cool slightly before serving. The crust is crisp, the inside soft and tangy from the sourdough. Perfect with a cold beer or mustard dip.

Sourdough English Muffins

Let’s dive into making sourdough English muffins, a breakfast game-changer with their nooks and crannies perfect for holding melted butter and jam.

Ingredients

• 1 cup active sourdough starter
• 2 cups all-purpose flour, plus extra for dusting
• 1 tbsp sugar
• 1 tsp salt
• 1/2 cup milk, lukewarm
• A splash of water, if needed
• A couple of tbsp cornmeal, for dusting

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, salt, and milk until a dough forms. Tip: If the dough feels too dry, add a splash of water.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Tip: The dough should be tacky but not sticky.
3. Cover the bowl with a damp cloth and let it rise at room temperature for 8 hours, or until doubled in size.
4. Punch down the dough and roll it out to about 1/2 inch thickness on a floured surface.
5. Cut out muffins using a 3-inch round cutter, re-rolling scraps as needed.
6. Sprinkle cornmeal on a baking sheet and place the muffins on it, spacing them apart. Let them rise for another 30 minutes.
7. Heat a griddle or skillet over medium-low heat (about 300°F). Cook the muffins for 5 minutes on each side, or until golden brown. Tip: Don’t rush the cooking; low and slow ensures they’re cooked through.

Just out of the griddle, these muffins have a crispy exterior and a soft, airy interior. Try splitting them with a fork to preserve all those precious crannies for your favorite toppings.

Sourdough Pancakes

Whip up a batch of these sourdough pancakes for a tangy twist on your morning routine. They’re fluffy, flavorful, and a great way to use up that sourdough starter.

Ingredients

• 1 cup of sourdough starter (unfed is fine)
• 1 cup of all-purpose flour
• a splash of milk (about 1/4 cup)
• 1 egg
• a couple of tablespoons of sugar
• 1/2 teaspoon of salt
• 1 teaspoon of baking soda
• a pat of butter (for the pan)

Instructions

1. In a large bowl, mix the sourdough starter, flour, and milk until just combined. Let it sit for 5 minutes to activate.
2. Whisk in the egg, sugar, and salt until smooth. Tip: Don’t overmix to keep the pancakes tender.
3. Sprinkle the baking soda over the batter and gently fold it in. Watch for bubbles—this means it’s working!
4. Heat a non-stick pan over medium heat (350°F) and melt a small pat of butter.
5. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on top and edges look set, about 2 minutes.
6. Flip and cook for another 1-2 minutes until golden brown. Tip: Keep the heat steady to avoid burning.
7. Serve hot with your favorite toppings. Tip: A drizzle of maple syrup and fresh berries complement the tanginess perfectly.

Stack them high and enjoy the slight tang paired with sweet toppings. These pancakes have a delightful chewiness that sets them apart from the usual fluffy stack.

Sourdough Waffles

Nothing beats the tangy, crispy goodness of sourdough waffles for a weekend brunch. They’re a perfect way to use up that sourdough starter sitting in your fridge.

Ingredients

• 1 cup of sourdough starter (unfed is fine)
• 1 cup of all-purpose flour
• 1 tbsp of sugar
• 1/2 tsp of salt
• 1/2 tsp of baking soda
• 1 egg
• 1/4 cup of melted butter
• A splash of milk (about 1/4 cup)

Instructions

1. In a large bowl, mix the sourdough starter, flour, sugar, and salt until just combined. Let it sit for 10 minutes to activate the sourdough.
2. Preheat your waffle iron to 375°F for that perfect golden crisp.
3. Whisk in the baking soda, egg, melted butter, and milk into the batter. The mixture should bubble slightly.
4. Pour 1/2 cup of batter onto the hot waffle iron. Close the lid and cook for 3-4 minutes until golden and crisp.
5. Tip: Don’t peek too early! Let the waffle cook undisturbed to avoid sticking.
6. Tip: For extra crispy waffles, let them sit in a single layer on a wire rack instead of stacking them.
7. Tip: If the batter thickens too much while waiting, thin it with another splash of milk.
8. Serve immediately with your favorite toppings.

Crispy on the outside and fluffy inside, these waffles have a delightful tang. Try them with a dollop of whipped cream and fresh berries for a decadent twist.

Sourdough Cinnamon Rolls

Warm up your kitchen with these sourdough cinnamon rolls, a twist on the classic that brings a tangy depth to the sweet, spiced favorite.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of all-purpose flour, plus a bit more for dusting
• 1/2 cup of milk, warmed to about 110°F
• 1/4 cup of granulated sugar
• 1/4 cup of unsalted butter, melted
• 1 tsp of salt
• 1 egg
• 1/2 cup of brown sugar
• 2 tbsp of ground cinnamon
• A splash of vanilla extract
• A couple of tbsp of softened butter for spreading

Instructions

1. In a large bowl, mix the sourdough starter, warmed milk, melted butter, granulated sugar, and egg until smooth.
2. Gradually add the flour and salt, stirring until a dough forms. Tip: The dough should be tacky but not sticky. Adjust with a little more flour if needed.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise at room temperature for about 4 hours, or until doubled in size.
5. Roll the dough out on a floured surface into a 16×12 inch rectangle. Tip: Use a rolling pin for even thickness.
6. Spread the softened butter over the dough, then sprinkle evenly with brown sugar, cinnamon, and a splash of vanilla extract.
7. Roll the dough tightly from the long side, then cut into 12 even slices. Tip: Use a sharp knife or dental floss for clean cuts.
8. Place the rolls in a greased 9×13 inch baking dish, cover, and let rise for another 2 hours until puffy.
9. Preheat the oven to 375°F and bake the rolls for 25 minutes, or until golden brown.

Now these rolls come out with a perfect balance of tangy and sweet, with a fluffy interior and a slightly crisp edge. Serve them warm with a drizzle of cream cheese frosting for an extra indulgent treat.

Sourdough Banana Bread

Let’s bake sourdough banana bread that’s perfectly moist and tangy. This recipe uses your sourdough discard for a flavorful twist.

Ingredients

• 2 cups of mashed ripe bananas (about 4 medium)
• 1/2 cup of sourdough starter (unfed is fine)
• 1/2 cup of melted butter
• 3/4 cup of brown sugar
• 2 eggs
• 1 tsp of vanilla extract
• 1 1/2 cups of all-purpose flour
• 1 tsp of baking soda
• 1/2 tsp of salt
• A splash of milk if the batter’s too thick

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, mix mashed bananas, sourdough starter, melted butter, and brown sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing leads to tough bread.
6. If the batter seems too thick, add a splash of milk to loosen it.
7. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing is easier when it’s fully cooled.

You’ll love the soft, dense texture and the slight tang from the sourdough. Try serving it toasted with a smear of peanut butter for an extra treat.

Sourdough Chocolate Cake

Surprisingly moist and rich, this sourdough chocolate cake turns your starter discard into something spectacular. It’s a clever way to reduce waste while indulging in a decadent treat.

Ingredients

• 1 cup of sourdough starter discard
• 1 cup of all-purpose flour
• 1 cup of sugar
• 1/2 cup of cocoa powder
• 1/2 cup of vegetable oil
• 1 egg
• A splash of vanilla extract
• 1 tsp of baking soda
• A pinch of salt
• 1/2 cup of hot water

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, mix the sourdough starter, flour, sugar, cocoa powder, oil, egg, and vanilla extract until smooth.
3. Tip: Ensure your starter is at room temperature to help ingredients blend easier.
4. Dissolve the baking soda and salt in the hot water, then stir into the batter until just combined.
5. Tip: The hot water activates the baking soda, giving the cake a nice rise.
6. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick comes out clean.
7. Tip: Don’t open the oven door too early; it can cause the cake to sink.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Not overly sweet, this cake has a deep chocolate flavor with a slight tang from the sourdough. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra treat.

Sourdough Blueberry Muffins

Nothing beats the comfort of homemade sourdough blueberry muffins, especially when they’re packed with juicy berries and a hint of tang from the starter.

Ingredients

• 1 cup of active sourdough starter
• 1/2 cup of milk, just enough to loosen the batter
• 1/3 cup of melted butter, because everything’s better with butter
• 1 egg, to bind it all together
• 1/2 cup of sugar, for a touch of sweetness
• 1 1/2 cups of all-purpose flour, the backbone of our muffins
• 1/2 tsp of salt, to balance the flavors
• 1 tsp of baking soda, for that perfect rise
• 1 cup of fresh blueberries, the star of the show

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
2. In a large bowl, mix the sourdough starter, milk, melted butter, and egg until just combined. Tip: Don’t overmix to keep the muffins tender.
3. Add the sugar, flour, salt, and baking soda to the wet ingredients. Stir until the batter comes together. It’s okay if there are a few lumps.
4. Gently fold in the blueberries to distribute them evenly without crushing. Tip: Tossing the blueberries in a bit of flour helps prevent them from sinking to the bottom.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Tip: An ice cream scoop makes this step mess-free and ensures uniform size.
6. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Expect these muffins to have a slightly crisp exterior with a soft, fluffy interior, bursting with blueberries in every bite. Serve them warm with a dollop of butter or a drizzle of honey for an extra treat.

Sourdough Apple Pie

Perfect for any season, this sourdough apple pie combines tangy crust with sweet, spiced apples. It’s a twist on the classic that’ll surprise your taste buds.

Ingredients

• 2 cups of all-purpose flour, plus a bit extra for dusting
• 1 cup of sourdough starter, unfed
• A stick of cold butter, cubed
• A pinch of salt
• 4 large apples, peeled and sliced thin
• 3/4 cup of sugar
• A couple of tsp of cinnamon
• A splash of lemon juice
• 1 egg, beaten for glaze

Instructions

1. Mix flour, sourdough starter, butter, and salt in a bowl until crumbly. Tip: Keep everything cold for a flaky crust.
2. Press the dough into a ball, wrap in plastic, and chill for 30 minutes.
3. Preheat oven to 375°F. Roll out half the dough on a floured surface to fit a 9-inch pie dish.
4. Toss apples with sugar, cinnamon, and lemon juice. Tip: Let sit for 10 minutes to draw out juices.
5. Fill the crust with the apple mixture, mounding slightly in the center.
6. Roll out the remaining dough, place over apples, and crimp edges to seal. Cut slits on top.
7. Brush with beaten egg for a golden finish. Tip: Use a pastry brush for even coverage.
8. Bake for 45-50 minutes until crust is golden and filling bubbles.

The crust turns out irresistibly flaky with a slight tang, while the apples stay perfectly spiced and tender. Serve warm with a scoop of vanilla ice cream for contrast.

Sourdough Cheese Bread

Perfect for a cozy weekend bake, this sourdough cheese bread combines tangy sourdough with gooey cheese for a comforting treat.

Ingredients

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 tsp salt
• 1 cup warm water
• 2 cups shredded cheddar cheese
• A splash of olive oil
• A couple of tbsp melted butter for brushing

Instructions

1. In a large bowl, mix the sourdough starter, flour, salt, and warm water until a shaggy dough forms. Tip: The dough should be sticky but manageable.
2. Cover the bowl with a damp cloth and let it rise at room temperature for 4 hours, or until doubled in size.
3. Preheat your oven to 375°F and lightly oil a baking sheet.
4. Turn the dough onto a floured surface and gently knead in the shredded cheddar cheese. Tip: Don’t overwork the dough to keep it light.
5. Shape the dough into a round loaf and place it on the prepared baking sheet. Let it rest for 30 minutes.
6. Brush the top of the loaf with melted butter. Tip: This gives the bread a golden, crispy crust.
7. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped.

Melted cheese creates pockets of flavor throughout the bread, making each bite irresistibly cheesy. Serve warm with a dollop of butter or alongside your favorite soup for a hearty meal.

Sourdough Garlic Knots

Out of all the comfort foods, sourdough garlic knots hit the spot with their chewy texture and garlicky goodness. Perfect for sharing or savoring solo, they’re a must-try for any bread lover.

Ingredients

• 1 cup of active sourdough starter
• 3 cups of all-purpose flour
• 1 tsp of salt
• 1 tbsp of sugar
• 1/2 cup of warm water
• 4 tbsp of melted butter
• a couple of minced garlic cloves
• a splash of olive oil
• a sprinkle of parsley

Instructions

1. In a large bowl, mix the sourdough starter, flour, salt, sugar, and warm water until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a towel, and let it rise at room temperature for 4-6 hours until doubled in size.
4. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope and tie into a knot.
5. Place the knots on a baking sheet lined with parchment paper, cover, and let rise for another hour.
6. Preheat your oven to 375°F.
7. Bake the knots for 20-25 minutes until golden brown.
8. While the knots bake, mix the melted butter, minced garlic, and olive oil in a small bowl.
9. Brush the warm knots with the garlic butter mixture and sprinkle with parsley.

Enjoy these knots fresh out of the oven for the best experience. The sourdough gives them a slight tang, while the garlic butter adds a rich, savory flavor. Try serving them with marinara sauce for dipping.

Sourdough Herb Bread

Dive into the rustic charm of homemade sourdough herb bread. This recipe blends tangy sourdough with aromatic herbs for a loaf that’s anything but ordinary.

Ingredients

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 cup warm water (about 110°F)
• A couple of tbsp olive oil
• A handful of mixed fresh herbs (think rosemary, thyme, basil)

Instructions

1. In a large bowl, mix the sourdough starter, flour, salt, and sugar. Tip: Ensure your starter is bubbly and active for the best rise.
2. Gradually add warm water and olive oil, stirring until a shaggy dough forms. Tip: The water temperature is crucial for activating the yeast.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: If the dough sticks, add a bit more flour, but don’t overdo it.
4. Fold in the chopped herbs gently to distribute evenly throughout the dough.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 4-6 hours, or until doubled in size.
6. Preheat your oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
7. Shape the dough into a round loaf, score the top with a sharp knife, and carefully place it into the preheated Dutch oven.
8. Bake covered for 30 minutes, then uncover and bake for another 15 minutes until golden brown.
9. Let the bread cool on a wire rack for at least an hour before slicing. Tip: Resisting the urge to cut it early ensures the perfect texture.

Just out of the oven, this bread boasts a crispy crust and a soft, herb-infused interior. Try serving it warm with a drizzle of olive oil or as the base for your next avocado toast.

Sourdough Olive Bread

Oven-fresh sourdough olive bread combines the tangy depth of sourdough with the briny pop of olives. Perfect for those who love a hearty, flavorful loaf with minimal fuss.

Ingredients

– 1 cup active sourdough starter
– 3 cups bread flour
– 1 cup warm water
– 1 tbsp olive oil
– 1 tsp salt
– A handful of pitted olives, roughly chopped
– A splash of water for kneading

Instructions

1. In a large bowl, mix the sourdough starter, bread flour, warm water, olive oil, and salt until a shaggy dough forms. Tip: Ensure your starter is bubbly and active for the best rise.
2. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Add a splash of water if the dough feels too dry.
3. Fold in the chopped olives evenly throughout the dough. Tip: Coat the olives in a bit of flour to prevent them from sinking to the bottom.
4. Place the dough back in the bowl, cover with a damp towel, and let it rise at room temperature for 4-6 hours, or until doubled in size. Tip: For a more pronounced sour flavor, let it rise in the fridge overnight.
5. Preheat your oven to 450°F and place a Dutch oven inside to heat up for 30 minutes.
6. Shape the dough into a round loaf, score the top with a sharp knife, and carefully transfer it to the preheated Dutch oven.
7. Bake covered for 30 minutes, then remove the lid and bake for another 15-20 minutes until the crust is deep golden brown.
8. Let the bread cool on a wire rack for at least an hour before slicing. How the crust crackles as it cools is a sign of a well-baked loaf. The olives add a savory burst in every bite, making it ideal paired with a sharp cheese or simply enjoyed with a drizzle of olive oil.

Conclusion

We hope this roundup of 20 delicious sourdough bread recipes inspires you to start baking! Whether you’re a beginner or looking to try something new, there’s a recipe here for everyone. Don’t forget to share your favorites in the comments and pin this article to your Pinterest board for easy access. Happy baking!