25+ Must-Try Chinese Sourdough Bread Recipes for Adventurous Bakers

Sourdough bread has captured the hearts of many with its tangy flavor and delightful crust.

However, for those who want to take their baking skills to new heights, combining the traditional art of sourdough with unique Chinese flavors creates an exciting culinary adventure.

Imagine biting into a soft, chewy loaf infused with the aromatic spices of Sichuan or the sweetness of red dates and coconut.

This fusion of cultures not only showcases the versatility of sourdough but also celebrates the rich heritage of Chinese cuisine.

In this article, we present 25+ Chinese sourdough bread recipes that will inspire you to experiment with bold flavors, unique ingredients, and time-honored techniques.

Whether you’re a seasoned baker or a beginner, these recipes will elevate your sourdough game and introduce your taste buds to a delightful new world of flavors.

25+ Must-Try Chinese Sourdough Bread Recipes for Adventurous Bakers

Embracing the world of Chinese sourdough bread opens up endless possibilities for flavor and creativity in your baking.

Each of the 25+ recipes showcased here represents a unique combination of traditional sourdough techniques and beloved Chinese ingredients, allowing you to explore new tastes while honing your skills.

Whether you choose to bake a sweet coconut and red date loaf, a savory pork floss and scallion bread, or a spicy Dan Dan noodle sourdough, you will delight in the harmony of textures and flavors.

Spicy Scallion Sourdough Bread

Spicy scallion sourdough bread combines the tangy flavor of sourdough with the aromatic kick of scallions and a hint of spice. This bread is perfect for those who enjoy a little heat in their meals and pairs beautifully with soups, stews, or can be served as a unique appetizer.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 50g scallions, finely chopped
• 1-2 tsp chili flakes (adjust to taste)

Instructions:

1. Autolyse: In a large mixing bowl, combine the bread flour, whole wheat flour, and 320g of water. Mix until there are no dry spots. Cover and let it rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter and salt to the autolysed dough. Mix well, incorporating the remaining 30g of water gradually as needed. Continue to knead until the dough is smooth and elastic.
3. Add Scallions and Chili Flakes: Once the dough is well-kneaded, gently fold in the chopped scallions and chili flakes. Ensure they are evenly distributed throughout the dough.
4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for about 4-6 hours, or until it has doubled in size. During the first 2 hours, perform stretch and folds every 30 minutes.
5. Shape and Proof: Turn the dough onto a lightly floured surface and shape it into a round loaf. Place it in a well-floured proofing basket, seam side up. Cover and let it proof for another 2-4 hours at room temperature or overnight in the refrigerator.
6. Preheat Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Bake: Carefully transfer the proofed dough into the preheated Dutch oven. Score the top of the loaf with a sharp knife or blade. Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until the crust is golden brown.
8. Cool: Remove the bread from the oven and let it cool on a wire rack before slicing.

Spicy scallion sourdough bread is not just a loaf; it’s an experience. The combination of the tangy sourdough flavor with the crunch of scallions and the warmth of chili flakes creates a delightful contrast. This bread can elevate any meal, serving as a stunning accompaniment to your favorite Asian dishes or enjoyed on its own with a spread of butter. It’s a fantastic way to bring a bit of Chinese flair into your baking routine!

Sesame Honey Sourdough Bread

This sesame honey sourdough bread is a sweet and nutty variation that captures the essence of Chinese flavors with its aromatic sesame seeds and a hint of honey. It makes for an excellent breakfast option or snack, perfectly toasted and spread with butter or cream cheese.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 30g honey
• 50g sesame seeds (white or black)

Instructions:

1. Autolyse: In a large bowl, mix the bread flour, whole wheat flour, and 320g of water until well combined. Let it rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter, salt, and honey to the autolysed mixture. Knead until smooth and elastic, adding the remaining water gradually as needed.
3. Incorporate Sesame Seeds: Once the dough is well-formed, gently fold in the sesame seeds, ensuring they are evenly distributed throughout the dough.
4. Bulk Fermentation: Cover the bowl and allow the dough to ferment for 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
5. Shape and Proof: Turn the dough onto a floured surface, shape it into a round loaf, and place it seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
6. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside about 30 minutes before baking.
7. Bake: Carefully transfer the dough into the preheated Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for another 15-20 minutes until golden brown.
8. Cool: Let the bread cool on a wire rack before slicing.

Sesame honey sourdough bread is a delightful fusion of sweet and savory. The aromatic sesame seeds not only enhance the bread’s texture but also add a unique depth of flavor, while the honey provides a subtle sweetness that balances the sour notes of the dough. This versatile bread is perfect for breakfast, whether enjoyed with a drizzle of honey or as part of a hearty sandwich. Baking this loaf allows you to explore the beautiful balance of flavors inherent in Chinese cuisine while enjoying the satisfaction of homemade sourdough.

Black Sesame and Red Bean Sourdough Bread

Combining the nutty flavor of black sesame with the sweetness of red bean paste, this sourdough bread offers a unique take on traditional ingredients. This loaf is a celebration of flavors and textures, making it a fantastic choice for those who enjoy Asian-inspired baked goods.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 50g black sesame seeds
• 100g sweet red bean paste (store-bought or homemade)

Instructions:

1. Autolyse: In a large mixing bowl, combine the bread flour, whole wheat flour, and 320g of water. Mix until there are no dry spots and let it rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter and salt to the autolysed dough. Knead until smooth, adding the remaining 30g of water as necessary.
3. Add Black Sesame Seeds: Gently fold in the black sesame seeds until well distributed throughout the dough.
4. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours at room temperature. Perform stretch and folds every 30 minutes during the first 2 hours.
5. Shape and Add Red Bean Paste: After bulk fermentation, turn the dough onto a lightly floured surface and gently flatten it. Spread the red bean paste evenly over the surface, then fold the dough over itself to encase the filling. Shape into a round loaf.
6. Proof: Place the shaped loaf seam side up in a well-floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
7. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
8. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top of the loaf and cover. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
9. Cool: Remove from the oven and let it cool on a wire rack before slicing.

Black sesame and red bean sourdough bread is a beautiful amalgamation of flavors, showcasing the rich, nutty profile of black sesame and the sweetness of red bean paste. This bread not only offers a delicious taste but also provides a lovely visual appeal with its speckled crust. Perfect for breakfast or as a snack, it can be enjoyed plain or toasted with a smear of butter. By incorporating these traditional Chinese ingredients, you’ll not only delight your taste buds but also create a truly unique sourdough experience that reflects the richness of Chinese culinary heritage.

Five-Spice Sourdough Bread

Five-spice sourdough bread is a fragrant loaf that incorporates the aromatic flavors of Chinese five-spice powder. This spice blend, which typically includes star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, adds a warm and complex flavor to the bread, making it a wonderful accompaniment to both savory and sweet dishes.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 2 tsp Chinese five-spice powder
• 50g chopped walnuts (optional)

Instructions:

1. Autolyse: In a large bowl, combine the bread flour, whole wheat flour, and 320g of water. Mix until no dry flour remains. Cover and let rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter, salt, and five-spice powder to the autolysed dough. Knead until smooth, adding the remaining 30g of water gradually as needed. If using walnuts, fold them into the dough at this stage.
3. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for about 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape and Proof: Turn the dough onto a floured surface and shape it into a round loaf. Place seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
5. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top with a sharp knife, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
7. Cool: Let the bread cool on a wire rack before slicing.

Five-spice sourdough bread is a fragrant addition to your bread repertoire, offering a lovely balance of warmth and depth with every bite. The unique spices not only enhance the flavor but also add an aromatic quality that will fill your kitchen with delightful scents. This bread is perfect served alongside roasted meats, in sandwiches, or toasted with butter. By infusing your sourdough with traditional Chinese spices, you create a culinary bridge between cultures, making every meal a flavorful experience.

Green Tea and White Chocolate Sourdough Bread

Green tea and white chocolate sourdough bread is a sweet and sophisticated loaf that combines the earthy flavors of green tea with the creamy sweetness of white chocolate. This unique bread is perfect for a special brunch or as a delightful dessert.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 2 tbsp matcha green tea powder
• 100g white chocolate, chopped

Instructions:

1. Autolyse: In a large mixing bowl, combine the bread flour, whole wheat flour, matcha green tea powder, and 320g of water. Mix until there are no dry spots. Let it rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter and salt to the autolysed dough. Mix well, incorporating the remaining 30g of water as needed. Knead until the dough is smooth and elastic.
3. Fold in White Chocolate: Gently fold in the chopped white chocolate, ensuring even distribution throughout the dough.
4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for about 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours.
5. Shape and Proof: Turn the dough onto a lightly floured surface, shape it into a round loaf, and place it seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
6. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until the crust is golden brown.
8. Cool: Let the bread cool on a wire rack before slicing.

Green tea and white chocolate sourdough bread is a delightful fusion of flavors that brings a touch of elegance to your baking. The earthy notes of matcha pair beautifully with the sweetness of white chocolate, creating a loaf that is both visually stunning and deliciously indulgent. Enjoy it as a sweet breakfast treat, with a cup of tea, or as a dessert served alongside fresh fruit. This recipe showcases the versatility of sourdough, proving that it can be transformed into a sweet delight that honors both traditional and contemporary flavors.

Lychee and Coconut Sourdough Bread

Lychee and coconut sourdough bread brings the tropical flavors of lychee and coconut together in a soft, fluffy loaf. This bread is perfect for those warm days when you crave something refreshing and light. It can be served as an accompaniment to tropical dishes or enjoyed on its own with a smear of butter.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g lychee (fresh or canned, drained and chopped)
• 50g desiccated coconut

Instructions:

1. Autolyse: In a large bowl, mix the bread flour, whole wheat flour, and 320g of water until there are no dry spots. Cover and let rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter and salt to the autolysed mixture. Mix well, incorporating the remaining 30g of water as needed. Knead until smooth and elastic.
3. Add Lychee and Coconut: Gently fold in the chopped lychee and desiccated coconut, ensuring they are evenly distributed throughout the dough.
4. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
5. Shape and Proof: Turn the dough onto a lightly floured surface, shape it into a round loaf, and place it seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
6. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until the crust is golden brown.
8. Cool: Let the bread cool on a wire rack before slicing.

Lychee and coconut sourdough bread is a tropical escape in every bite. The sweetness of the lychee complements the rich, nutty flavor of the coconut, making for a loaf that is not only delicious but also a feast for the senses. This bread is perfect for breakfast or as a light snack, offering a refreshing twist that will transport you to a tropical paradise. With its unique ingredients, this recipe demonstrates how sourdough can embrace global flavors, providing an opportunity to create something truly special in your kitchen.

Sesame and Scallion Sourdough Bread

Sesame and scallion sourdough bread is a delightful fusion of flavors that combines the nutty taste of sesame seeds with the fresh, onion-like flavor of scallions. This savory bread is perfect as an accompaniment to soups or enjoyed as a standalone snack. The fragrant aroma of toasted sesame seeds makes it a crowd-pleaser at any gathering.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 2 tbsp sesame oil
• 100g scallions (green onions), finely chopped
• 50g sesame seeds (white or black)

Instructions:

1. Autolyse: In a large mixing bowl, combine the bread flour, whole wheat flour, and 320g of water. Mix until no dry flour remains. Cover and let rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter, salt, and sesame oil to the autolysed dough. Knead until smooth and elastic. Incorporate the chopped scallions and half of the sesame seeds, folding them into the dough gently.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape and Proof: Turn the dough onto a lightly floured surface and shape it into a round loaf. Place seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
5. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top with a sharp knife and sprinkle the remaining sesame seeds on top. Cover and bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
7. Cool: Let the bread cool on a wire rack before slicing.

Sesame and scallion sourdough bread combines two beloved ingredients in Chinese cuisine, resulting in a savory loaf that is both flavorful and satisfying. The aromatic scallions and toasted sesame seeds create a delicious contrast, making this bread an excellent addition to any meal. Serve it alongside soups, stews, or even as a base for sandwiches. With its delightful flavors and appealing texture, this bread will quickly become a favorite in your household, showcasing the beauty of blending traditional Chinese elements with the artisanal craft of sourdough baking.

Mung Bean and Coconut Sourdough Bread

Mung bean and coconut sourdough bread is a unique blend of flavors that celebrates the nuttiness of mung beans and the sweetness of coconut. This bread is not only nutritious but also adds a tropical flair to your baking. It pairs wonderfully with both sweet and savory spreads, making it versatile for any meal.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g cooked mung beans (smashed or whole)
• 50g desiccated coconut
• 50g coconut milk

Instructions:

1. Autolyse: In a large bowl, combine the bread flour, whole wheat flour, and 320g of water. Mix until no dry flour remains. Cover and let rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter, salt, and coconut milk to the autolysed dough. Knead until smooth and elastic, then fold in the mung beans and desiccated coconut until evenly distributed.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape and Proof: Turn the dough onto a floured surface, shape it into a round loaf, and place it seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
5. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
7. Cool: Let the bread cool on a wire rack before slicing.

Mung bean and coconut sourdough bread is a delightful exploration of flavors that brings together two essential ingredients in Asian cuisine. The creamy coconut and earthy mung beans create a nutritious and satisfying loaf that is perfect for breakfast, lunch, or a snack. Toast it for a crunchy texture, spread it with butter or cream cheese, or enjoy it plain to appreciate its unique taste. This recipe not only highlights the versatility of sourdough but also honors traditional flavors, making it a must-try for adventurous bakers.

Spicy Tofu and Chili Oil Sourdough Bread

Spicy tofu and chili oil sourdough bread is an exciting and bold loaf that incorporates the rich flavors of seasoned tofu and the heat of chili oil. This bread is perfect for those who love a kick in their culinary creations. It’s great for sandwiches or as a side with spicy dishes.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g firm tofu, crumbled
• 2-3 tbsp chili oil (adjust based on spice preference)
• 1 tbsp soy sauce
• 1 tbsp sesame oil

Instructions:

1. Autolyse: In a large bowl, combine the bread flour, whole wheat flour, and 320g of water. Mix until no dry flour remains. Cover and let rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter, salt, soy sauce, sesame oil, and chili oil to the autolysed dough. Knead until well combined. Fold in the crumbled tofu gently.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape and Proof: Turn the dough onto a floured surface, shape it into a round loaf, and place it seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
5. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
7. Cool: Let the bread cool on a wire rack before slicing.

Spicy tofu and chili oil sourdough bread is a bold and flavorful creation that brings excitement to your table. The combination of spicy chili oil and seasoned tofu infuses each slice with a unique flavor, making it an excellent choice for adventurous eaters. Enjoy it as a sandwich base with fresh vegetables, or serve it alongside soups and salads to add a touch of heat to your meal. This recipe showcases how sourdough can embrace spicy and savory elements, resulting in a loaf that is both delicious and memorable.

Five-Spice Chicken Sourdough Bread

Five-spice chicken sourdough bread combines the aromatic and complex flavors of Chinese five-spice powder with tender, seasoned chicken. This savory loaf is perfect for sandwiches, offering a delightful twist to the traditional bread experience. The warm spices create a comforting aroma, making this bread an inviting addition to any meal.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 200g cooked chicken, shredded
• 2 tbsp five-spice powder
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp chopped cilantro (optional, for garnish)

Instructions:

1. Autolyse: In a large bowl, mix the bread flour, whole wheat flour, and 320g of water. Combine until no dry flour remains. Cover and let rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter, salt, five-spice powder, soy sauce, and sesame oil to the autolysed dough. Knead until smooth. Gently fold in the shredded chicken until evenly distributed.
3. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape and Proof: Turn the dough onto a lightly floured surface, shape it into a round loaf, and place it seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
5. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
7. Cool: Allow the bread to cool on a wire rack before slicing. Garnish with chopped cilantro if desired.

Five-spice chicken sourdough bread brings together the rich flavors of Chinese cuisine in a wholesome loaf that is sure to impress. The five-spice powder infuses the bread with aromatic warmth, while the shredded chicken adds heartiness and texture. This bread makes for delicious sandwiches filled with fresh veggies or can be enjoyed plain to appreciate its savory complexity. Perfect for lunch boxes or as a party snack, this recipe elevates your sourdough baking to new heights, showcasing the beauty of fusion cooking.

Black Sesame and Red Bean Sourdough Bread

Black sesame and red bean sourdough bread is a delightful combination that highlights the nutty richness of black sesame seeds paired with the sweetness of red bean paste. This bread is not only visually appealing with its dark color but also provides a unique taste experience, making it a great addition to breakfast or as a snack.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g black sesame seeds (toasted)
• 100g red bean paste (sweetened)
• 1 tbsp honey or sugar (optional, to enhance sweetness)

Instructions:

1. Autolyse: In a mixing bowl, combine the bread flour, whole wheat flour, and 320g of water. Mix until no dry flour remains. Cover and let rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter, salt, toasted black sesame seeds, and red bean paste to the autolysed dough. Knead until well combined and smooth. If you desire a sweeter bread, add honey or sugar at this stage.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape and Proof: Turn the dough onto a lightly floured surface, shape it into a round loaf, and place it seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
5. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
7. Cool: Let the bread cool on a wire rack before slicing.

Black sesame and red bean sourdough bread is a delightful representation of traditional Chinese flavors in a modern bread form. The nutty black sesame and the sweet red bean paste create a harmonious blend that is both satisfying and unique. This bread can be enjoyed toasted with butter, served as a sweet breakfast option, or used for delightful sandwiches with savory fillings. By incorporating these beloved ingredients, this recipe not only showcases the versatility of sourdough but also introduces a delightful taste of Chinese culture to your baking routine.

Egg and Char Siu Sourdough Bread

Egg and char siu sourdough bread is a savory loaf that features the rich flavors of Chinese barbecued pork (char siu) paired with soft, flavorful egg. This combination makes for a hearty bread that is perfect for breakfast or lunch. The enticing aroma of char siu adds a wonderful depth to this sourdough creation.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 200g char siu, chopped
• 2 large eggs (boiled and chopped)
• 1 tbsp soy sauce
• 1 tbsp oyster sauce (optional)

Instructions:

1. Autolyse: In a large bowl, combine the bread flour, whole wheat flour, and 320g of water. Mix until there are no dry bits. Cover and let rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter, salt, soy sauce, and oyster sauce (if using) to the dough. Knead until the dough is smooth, then fold in the chopped char siu and boiled eggs.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape and Proof: Turn the dough onto a floured surface, shape it into a round loaf, and place it seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
5. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
7. Cool: Allow the bread to cool on a wire rack before slicing.

Egg and char siu sourdough bread brings together two classic Chinese flavors in a deliciously satisfying loaf. The tender pieces of char siu add a savory punch, while the chopped eggs provide a rich texture, making this bread perfect for any meal of the day. Enjoy it as a sandwich base with fresh vegetables or simply on its own to savor the rich flavors. This recipe demonstrates how sourdough can beautifully incorporate traditional ingredients, creating a unique and hearty bread that will delight your taste buds.

Pork Floss and Scallion Sourdough Bread

Pork floss and scallion sourdough bread features the delightful combination of sweet and savory pork floss with the fresh, aromatic flavor of scallions. This fluffy bread is perfect for breakfast or as a snack, offering a unique twist on traditional sourdough. The interplay of flavors creates a comforting and satisfying loaf that is sure to impress family and friends.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g pork floss
• 3-4 scallions, finely chopped
• 1 tbsp sesame oil (optional)

Instructions:

1. Autolyse: In a large bowl, mix the bread flour, whole wheat flour, and 320g of water until no dry flour remains. Cover and let rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter, salt, and sesame oil (if using) to the autolysed dough. Knead until smooth, then gently fold in the pork floss and chopped scallions until evenly distributed.
3. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape and Proof: Turn the dough onto a lightly floured surface, shape it into a round loaf, and place it seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
5. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
7. Cool: Let the bread cool on a wire rack before slicing.

Pork floss and scallion sourdough bread showcases a delightful fusion of textures and flavors. The sweet and savory pork floss complements the fresh crunch of scallions, making each bite a delightful experience. This bread is versatile enough to be enjoyed on its own or used as a base for sandwiches filled with fresh ingredients. Whether served at breakfast, lunch, or as a snack, this loaf is sure to become a favorite in your home, demonstrating the beautiful balance between traditional Chinese flavors and artisanal sourdough.

Sweet Coconut and Red Date Sourdough Bread

Sweet coconut and red date sourdough bread offers a tropical twist to traditional sourdough, combining the sweet, chewy texture of red dates with the rich, creamy flavor of coconut. This slightly sweet bread is perfect for breakfast or as a sweet treat, providing a unique taste experience that reflects the warmth of tropical flavors.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g coconut milk (or water)
• 100g active sourdough starter
• 10g salt
• 100g red dates, pitted and chopped
• 50g shredded coconut (unsweetened)
• 2 tbsp honey or sugar (optional, for extra sweetness)

Instructions:

1. Autolyse: In a large bowl, combine the bread flour, whole wheat flour, and 320g of coconut milk. Mix until no dry flour remains. Cover and let rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter, salt, honey (if using), chopped red dates, and shredded coconut to the autolysed dough. Knead until well combined and smooth.
3. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape and Proof: Turn the dough onto a lightly floured surface, shape it into a round loaf, and place it seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
5. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
7. Cool: Allow the bread to cool on a wire rack before slicing.

Sweet coconut and red date sourdough bread is a delightful fusion of flavors that transports you to tropical paradise with every bite. The sweet and chewy red dates perfectly complement the rich, creamy notes of coconut, creating a satisfying bread that is perfect for breakfast or as an afternoon snack. This bread pairs wonderfully with butter or cream cheese, or it can be enjoyed plain to appreciate its natural sweetness. By incorporating these traditional ingredients, you create a unique and flavorful loaf that will be a standout addition to your baking repertoire.

Spicy Dan Dan Noodle Sourdough Bread

Spicy Dan Dan noodle sourdough bread incorporates the bold flavors of the popular Sichuan dish, Dan Dan noodles, into a delightful loaf. This bread features the heat of chili oil, the nuttiness of sesame paste, and the fragrance of garlic, creating a unique flavor profile that is perfect for adventurous eaters. This savory bread is ideal for sandwiches or served alongside soups.

Ingredients:

• 500g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 2 tbsp chili oil (adjust for spice level)
• 2 tbsp sesame paste (or tahini)
• 2 cloves garlic, minced
• 2-3 scallions, finely chopped
• 1 tbsp soy sauce

Instructions:

1. Autolyse: In a mixing bowl, combine the bread flour, whole wheat flour, and 320g of water. Mix until no dry flour remains. Cover and let rest for 30 minutes to 1 hour.
2. Mix: Add the sourdough starter, salt, chili oil, sesame paste, minced garlic, chopped scallions, and soy sauce to the autolysed dough. Knead until well combined and smooth.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape and Proof: Turn the dough onto a floured surface, shape it into a round loaf, and place it seam side up in a floured proofing basket. Cover and let it proof for 2-4 hours at room temperature or overnight in the refrigerator.
5. Preheat Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
6. Bake: Carefully transfer the proofed dough into the hot Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
7. Cool: Allow the bread to cool on a wire rack before slicing.

Spicy Dan Dan noodle sourdough bread is a bold and flavorful loaf that captures the essence of a beloved Chinese dish. The combination of chili oil, sesame paste, and garlic creates a savory experience that is perfect for those who enjoy a little heat in their meals. This bread can be used as a base for sandwiches or served alongside soups and stews for a satisfying meal. The fusion of traditional Chinese flavors with the artisanal craft of sourdough makes this recipe an exciting addition to your baking collection, sure to impress anyone looking for something a little different.

Note: More recipes are coming soon!