25+ Delicious Sourdough Yeast Bread Recipes to Elevate Your Baking Game

Are you ready to embark on a delicious journey into the world of sourdough bread?

Sourdough is more than just a baking method; it’s a celebration of flavor, texture, and the magic of fermentation.

Whether you’re a seasoned baker or just starting your culinary adventure, our collection of 25+ sourdough yeast bread recipes will inspire you to create mouthwatering loaves right in your own kitchen.

From classic sourdough loaves to innovative flavors like garlic herb, chocolate chip, and sun-dried tomato, each recipe is designed to bring out the best in this artisanal bread.

Join us as we explore the fundamentals of sourdough, share expert tips for success, and dive into a diverse array of recipes that cater to every palate and occasion.

25+ Delicious Sourdough Yeast Bread Recipes to Elevate Your Baking Game

Sourdough baking is an art form that connects us to the fundamentals of cooking while offering endless possibilities for creativity and flavor.

With our collection of 25+ sourdough yeast bread recipes, you have everything you need to embark on your own baking adventure.

Each recipe provides a unique twist on the traditional sourdough loaf, allowing you to explore a variety of flavors and techniques.

As you experiment and develop your skills, you’ll discover that the beauty of sourdough lies not just in the final product but in the process itself—watching your dough rise, feeling its texture, and savoring the delicious aromas wafting from your oven.

So roll up your sleeves, grab your apron, and get ready to create something extraordinary.

Classic Sourdough Boule

The Classic Sourdough Boule is a round, crusty loaf with a chewy interior and a mildly tangy flavor from natural fermentation. Perfect for toast, sandwiches, or accompanying soups, this bread is a testament to traditional sourdough techniques. Making this bread requires patience, but the result is a beautiful loaf with a rich, complex flavor and a golden-brown crust.

Ingredients:

• 1 cup active sourdough starter (fed within 8 hours)
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp sea salt

Instructions:

1. Feed the Starter: Make sure your sourdough starter is active and bubbly. Feed it 4-8 hours before starting.
2. Mix the Dough: In a large mixing bowl, combine the starter and water. Add the flour and salt, mixing until a sticky dough forms.
3. Autolyse: Cover the dough and let it rest for 30 minutes. This allows the flour to hydrate.
4. Stretch and Fold: Every 30 minutes for 2 hours, perform a “stretch and fold” technique to develop gluten structure.
5. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours in a warm area or overnight in the fridge.
6. Shape the Dough: Turn the dough onto a lightly floured surface, shape it into a round (boule), and place it in a floured proofing basket.
7. Final Proof: Cover and let it proof for 2 hours at room temperature or refrigerate overnight.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
9. Bake: Place the dough in the preheated Dutch oven, score the top, and cover with the lid. Bake for 20 minutes with the lid on, then 25 minutes uncovered.
10. Cool: Remove from the Dutch oven and cool on a wire rack before slicing.

The Classic Sourdough Boule captures the heart of traditional baking. With a crunchy crust and soft interior, this bread is as versatile as it is delicious. Whether you enjoy it fresh or toasted, it’s sure to elevate any meal.

Rosemary and Olive Sourdough Bread

Rosemary and Olive Sourdough Bread is an artisanal twist on classic sourdough, featuring aromatic rosemary and briny Kalamata olives. The flavor complexity of sourdough pairs beautifully with these additions, creating a Mediterranean-inspired loaf. This bread is fantastic for dipping in olive oil, serving alongside cheese, or enjoying on its own.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp sea salt
• 2 tbsp chopped fresh rosemary
• ¾ cup pitted and chopped Kalamata olives

Instructions:

1. Activate the Starter: Feed your sourdough starter and allow it to bubble and rise for 4-8 hours.
2. Combine Ingredients: In a large bowl, mix the starter, water, flour, and salt. Once combined, add rosemary and olives, folding them into the dough.
3. Autolyse: Cover the dough and rest it for 30 minutes.
4. Kneading and Folding: Perform stretch and folds every 30 minutes over a 2-hour period to develop gluten.
5. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours at room temperature or overnight in the fridge.
6. Shape the Dough: Turn the dough out onto a lightly floured surface, shape into a round or oval, and place it in a floured proofing basket.
7. Final Proof: Let it proof for 2 hours at room temperature or overnight in the fridge.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
9. Bake: Place the dough in the Dutch oven, score the top, and bake for 20 minutes with the lid on. Remove the lid and bake an additional 20-25 minutes.
10. Cool: Let the bread cool completely on a wire rack.

Rosemary and Olive Sourdough Bread is a flavorful, rustic loaf that’s a true crowd-pleaser. The herbs and olives add a distinctive flair, making it ideal for Mediterranean dishes or as an appetizer bread. Each slice is a delightful experience, rich in flavor and texture.

Honey and Whole Wheat Sourdough Sandwich Loaf

This Honey and Whole Wheat Sourdough Sandwich Loaf is a delicious, softer bread ideal for sandwiches, toasting, or breakfast. The honey adds a hint of sweetness, while the whole wheat flour provides a hearty, nutritious base. Unlike crustier sourdough loaves, this one has a tender crumb and subtle tang, making it family-friendly and versatile.

Ingredients:

• 1 cup active sourdough starter
• 1 cup warm water
• 2 tbsp honey
• 2 ½ cups bread flour
• 1 cup whole wheat flour
• 2 tsp sea salt

Instructions:

1. Prepare the Starter: Feed your starter and wait until it’s bubbly and active, about 4-8 hours.
2. Mix Ingredients: In a large mixing bowl, combine starter, water, and honey. Add both flours and salt, mixing until a sticky dough forms.
3. Autolyse: Cover and let the dough rest for 30 minutes.
4. Knead and Fold: Perform stretch and folds every 30 minutes for 2 hours to build gluten strength.
5. Bulk Fermentation: Cover and let the dough rise at room temperature for 4-6 hours.
6. Shape and Proof: Shape the dough into a log, place it into a greased loaf pan, and let it rise for another 1-2 hours.
7. Preheat the Oven: Preheat the oven to 375°F (190°C).
8. Bake: Bake for 40-45 minutes, until the top is golden and the loaf sounds hollow when tapped.
9. Cool: Remove from the pan and cool on a wire rack.

This Honey and Whole Wheat Sourdough Sandwich Loaf is a warm, comforting addition to any meal. Its soft crumb and subtle sweetness make it perfect for sandwiches, French toast, or buttered slices. With a hint of honey and whole wheat, it brings wholesome flavor and a touch of indulgence to your table.

Cheddar and Jalapeño Sourdough Bread

Cheddar and Jalapeño Sourdough Bread combines the rich flavors of sharp cheddar cheese with a spicy kick from fresh jalapeños. This loaf is perfect for anyone who loves a savory, slightly spicy bread that can be enjoyed on its own or with a bowl of chili. The sourdough’s tangy flavor complements the cheese and jalapeño, creating a unique and flavorful loaf.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp sea salt
• 1 cup shredded sharp cheddar cheese
• 2 fresh jalapeños, diced (seeds removed for milder spice)

Instructions:

1. Activate the Starter: Feed your sourdough starter and allow it to become bubbly and active over 4-8 hours.
2. Mix Ingredients: In a large bowl, combine the starter and water. Add the flour and salt, mixing until the dough forms. Fold in the cheddar and jalapeños.
3. Autolyse: Cover and let the dough rest for 30 minutes to hydrate.
4. Stretch and Fold: Perform stretch and folds every 30 minutes over a 2-hour period.
5. Bulk Fermentation: Cover and let the dough rise for 4-6 hours at room temperature.
6. Shape and Proof: Shape the dough into a round loaf and place it in a floured proofing basket. Cover and let it proof for 2 hours or refrigerate overnight.
7. Preheat the Oven: Preheat the oven to 450°F (232°C) with a Dutch oven inside.
8. Bake: Transfer the dough to the preheated Dutch oven, score the top, and bake with the lid on for 20 minutes, then another 20-25 minutes uncovered.
9. Cool: Let the bread cool on a wire rack before slicing.

Cheddar and Jalapeño Sourdough Bread brings a savory, spicy twist to the classic sourdough loaf. With pockets of melted cheese and the warmth of jalapeños, each bite is a delight for the senses. Perfect as a side or on its own, this bread is sure to impress!

Cinnamon Raisin Sourdough Bread

Cinnamon Raisin Sourdough Bread is a sweet and mildly tangy loaf that’s perfect for breakfast or a mid-day snack. The warm cinnamon and juicy raisins give a comforting sweetness, balanced by the sourdough’s slight tang. This bread makes incredible toast, especially when topped with butter or cream cheese.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 3 ½ cups bread flour
• ½ cup whole wheat flour
• 2 tsp sea salt
• 1 tbsp ground cinnamon
• 1 cup raisins

Instructions:

1. Prepare the Starter: Feed your sourdough starter and allow it to become active.
2. Combine Ingredients: In a large mixing bowl, mix the starter, water, flour, salt, and cinnamon until a sticky dough forms. Gently fold in the raisins.
3. Autolyse: Cover the dough and rest for 30 minutes.
4. Stretch and Fold: Perform stretch and folds every 30 minutes over a 2-hour period.
5. Bulk Fermentation: Cover and let the dough rise at room temperature for 4-6 hours or overnight in the fridge.
6. Shape and Proof: Shape the dough into a round or oval, and place it in a floured proofing basket. Cover and proof for 2 hours.
7. Preheat the Oven: Preheat the oven to 450°F (232°C) with a Dutch oven inside.
8. Bake: Score the dough and bake with the lid on for 20 minutes, then remove the lid and bake for another 20-25 minutes.
9. Cool: Allow the bread to cool on a wire rack before slicing.

With its warm cinnamon flavor and bursts of sweet raisins, Cinnamon Raisin Sourdough Bread is a delightful addition to any breakfast table. This bread is slightly sweet, making it perfect for toast or a sweet snack. Every slice is a cozy treat!

Multigrain Sourdough Bread

Multigrain Sourdough Bread is a hearty, nutritious loaf made with a blend of whole grains, adding extra fiber and flavor. With a nutty aroma and slightly chewy texture, this bread is perfect for those who enjoy a more complex flavor profile. It’s fantastic as a sandwich base or toasted with butter, bringing wholesome flavor and texture to any meal.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 3 cups bread flour
• 1 cup whole wheat flour
• ½ cup rolled oats
• ¼ cup sunflower seeds
• 2 tbsp flaxseeds
• 2 tsp sea salt

Instructions:

1. Prepare the Starter: Feed your sourdough starter and allow it to become active and bubbly.
2. Combine Ingredients: In a large bowl, combine the starter and water. Add the flours, oats, seeds, and salt. Mix until a sticky dough forms.
3. Autolyse: Let the dough rest, covered, for 30 minutes.
4. Stretch and Fold: Perform stretch and folds every 30 minutes over a 2-hour period.
5. Bulk Fermentation: Cover and let the dough rise at room temperature for 4-6 hours or overnight in the fridge.
6. Shape and Proof: Shape the dough into a round or oval, place it in a floured proofing basket, and let it proof for 2 hours.
7. Preheat the Oven: Preheat the oven to 450°F (232°C) with a Dutch oven inside.
8. Bake: Score the dough and bake covered for 20 minutes, then uncovered for another 20-25 minutes.
9. Cool: Let the bread cool completely on a wire rack before slicing.

The Multigrain Sourdough Bread is packed with grains and seeds, making it a healthy and satisfying choice. With its nutty, earthy flavor and chewy texture, it’s a fantastic bread for hearty sandwiches or as a nutritious side. This loaf is sure to become a staple in any kitchen looking for a wholesome, filling bread.

Fig and Walnut Sourdough Bread

Fig and Walnut Sourdough Bread is a delightful fusion of sweet and nutty flavors, making it a perfect companion for cheese, charcuterie, or simply enjoyed on its own. The chewy figs add a natural sweetness, while the toasted walnuts provide a satisfying crunch and earthy richness. This loaf is ideal for a brunch spread or as a unique addition to any meal.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp sea salt
• 1 cup dried figs, chopped
• ¾ cup walnuts, toasted and chopped

Instructions:

1. Activate the Starter: Feed your sourdough starter and let it rise until bubbly, about 4-8 hours.
2. Combine Ingredients: In a large bowl, mix the starter and water. Add the flour and salt, stirring until a shaggy dough forms. Gently fold in the figs and walnuts.
3. Autolyse: Cover the dough and let it rest for 30 minutes to allow the flour to hydrate.
4. Stretch and Fold: Perform stretch and folds every 30 minutes for 2 hours to develop the dough’s structure.
5. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours or overnight in the fridge.
6. Shape the Dough: Turn the dough onto a lightly floured surface, shape it into a round or oval, and place it in a floured proofing basket.
7. Final Proof: Let it proof for 2 hours at room temperature or refrigerate overnight.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
9. Bake: Carefully place the dough in the Dutch oven, score the top, and bake for 20 minutes with the lid on, then remove the lid and bake for an additional 20-25 minutes.
10. Cool: Remove the bread and let it cool on a wire rack before slicing.

Fig and Walnut Sourdough Bread offers a beautiful balance of flavors and textures that will impress anyone who tries it. The sweetness of the figs and the crunch of the walnuts make for a loaf that pairs wonderfully with cheese, spreads, or simply butter. This bread is not just a treat for the palate; it also brings a touch of elegance to your dining table.

Lemon Zest and Thyme Sourdough Bread

Lemon Zest and Thyme Sourdough Bread combines the bright, refreshing flavors of lemon with the earthy aroma of thyme. This artisanal bread is perfect for spring and summer gatherings, adding a sophisticated touch to your meals. The zesty flavor makes it an excellent base for sandwiches or served alongside grilled meats and salads.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp sea salt
• Zest of 1 large lemon
• 2 tbsp fresh thyme leaves, chopped

Instructions:

1. Feed the Starter: Ensure your sourdough starter is bubbly and active after feeding it for 4-8 hours.
2. Mix Ingredients: In a large bowl, combine the starter and warm water. Add the flour, salt, lemon zest, and thyme, mixing until a sticky dough forms.
3. Autolyse: Cover and let the dough rest for 30 minutes to allow the ingredients to combine.
4. Stretch and Fold: Perform stretch and folds every 30 minutes over the next 2 hours.
5. Bulk Fermentation: Cover and allow the dough to rise for 4-6 hours or overnight in the fridge.
6. Shape the Dough: Turn the dough out onto a floured surface and shape it into a round. Place it in a floured proofing basket.
7. Final Proof: Let it rise for 2 hours at room temperature or refrigerate overnight.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
9. Bake: Score the top of the dough and bake it in the Dutch oven for 20 minutes covered, then remove the lid and bake for another 20-25 minutes.
10. Cool: Once baked, let the bread cool completely on a wire rack before slicing.

Lemon Zest and Thyme Sourdough Bread is a refreshing addition to any meal, boasting a unique flavor profile that elevates simple dishes. The citrusy zing from the lemon zest combined with the aromatic thyme creates a delightful culinary experience. Perfect for picnics or gatherings, this bread will have your guests asking for the recipe!

Pumpkin Spice Sourdough Bread

Pumpkin Spice Sourdough Bread is a delightful autumn-inspired loaf that brings the warm, comforting flavors of pumpkin and spices into the traditional sourdough framework. With its moist crumb and fragrant spices, this bread is perfect for chilly days and pairs beautifully with soups or enjoyed as toast with a spread of butter or cream cheese.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 3 cups bread flour
• 1 cup whole wheat flour
• 1 cup pure pumpkin puree (not pumpkin pie filling)
• 2 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, and ginger)
• 2 tsp sea salt

Instructions:

1. Activate the Starter: Feed your sourdough starter and let it rise until bubbly and active, about 4-8 hours.
2. Combine Ingredients: In a large mixing bowl, mix the starter and warm water. Add the pumpkin puree, flours, pumpkin pie spice, and salt. Mix until a sticky dough forms.
3. Autolyse: Cover and let the dough rest for 30 minutes to allow the flour to absorb the moisture.
4. Stretch and Fold: Perform stretch and folds every 30 minutes for 2 hours to build gluten strength.
5. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours or overnight in the fridge.
6. Shape the Dough: Turn the dough out onto a floured surface and shape it into a round or oval. Place it in a floured proofing basket.
7. Final Proof: Let the dough proof for 2 hours at room temperature or refrigerate overnight.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
9. Bake: Score the dough and bake it covered in the Dutch oven for 20 minutes, then remove the lid and bake for an additional 20-25 minutes until golden brown.
10. Cool: Allow the bread to cool on a wire rack before slicing.

Pumpkin Spice Sourdough Bread captures the essence of fall with its rich flavors and delightful aroma. This loaf not only tastes amazing but also fills your home with the comforting scents of spices. Enjoy it as part of a cozy breakfast or serve it alongside your favorite autumn dishes for a truly seasonal treat.

Garlic Herb Sourdough Bread

Garlic Herb Sourdough Bread is a savory delight that fills your kitchen with the irresistible aroma of roasted garlic and fresh herbs. This loaf is perfect for dipping into olive oil, serving alongside pasta dishes, or enjoying as a flavorful base for sandwiches. The combination of garlic and herbs creates a fragrant, mouthwatering bread that elevates any meal.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp sea salt
• 6 cloves garlic, roasted and mashed
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped

Instructions:

1. Prepare the Starter: Ensure your sourdough starter is active and bubbly after being fed for 4-8 hours.
2. Mix Ingredients: In a large mixing bowl, combine the starter and warm water. Add the flour, salt, roasted garlic, rosemary, and thyme, mixing until a sticky dough forms.
3. Autolyse: Cover the dough and let it rest for 30 minutes to hydrate.
4. Stretch and Fold: Perform stretch and folds every 30 minutes for 2 hours to develop the dough’s structure.
5. Bulk Fermentation: Cover the bowl and allow the dough to rise for 4-6 hours or overnight in the fridge.
6. Shape the Dough: Turn the dough onto a floured surface, shape it into a round or oval loaf, and place it in a floured proofing basket.
7. Final Proof: Let it proof for 2 hours at room temperature or refrigerate overnight.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
9. Bake: Carefully transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until golden brown.
10. Cool: Let the bread cool completely on a wire rack before slicing.

Garlic Herb Sourdough Bread is a delicious way to enhance your meals with bold flavors. The aromatic garlic and fragrant herbs make this loaf a perfect accompaniment to a variety of dishes, from soups to salads. Each bite is packed with flavor, making it a favorite for any garlic lover!

Spiced Orange and Cranberry Sourdough Bread

Spiced Orange and Cranberry Sourdough Bread is a festive and vibrant loaf, perfect for the holiday season or any time you want to bring a touch of cheer to your table. The bright flavor of oranges combined with the tartness of cranberries and warm spices creates a delightful balance that can be enjoyed as breakfast or a snack. This bread is fantastic toasted with butter or as part of a holiday spread.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 1 tsp sea salt
• Zest of 1 large orange
• 1 cup dried cranberries
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg

Instructions:

1. Activate the Starter: Feed your sourdough starter and allow it to rise until bubbly, about 4-8 hours.
2. Combine Ingredients: In a large bowl, mix the starter and water. Add the flour, salt, orange zest, cranberries, cinnamon, and nutmeg, stirring until a shaggy dough forms.
3. Autolyse: Cover the dough and let it rest for 30 minutes to hydrate.
4. Stretch and Fold: Perform stretch and folds every 30 minutes for 2 hours to build the dough’s strength.
5. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours or refrigerate overnight.
6. Shape the Dough: Turn the dough out onto a floured surface, shape it into a round or oval, and place it in a floured proofing basket.
7. Final Proof: Let it proof for 2 hours at room temperature or refrigerate overnight.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
9. Bake: Transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown.
10. Cool: Allow the bread to cool completely on a wire rack before slicing.

Spiced Orange and Cranberry Sourdough Bread brings warmth and brightness to your table. The combination of tangy cranberries and zesty oranges makes each slice a burst of flavor, perfect for celebrating special occasions or simply brightening up a regular day. Enjoy it toasted or as part of a festive spread, and let the delightful aromas fill your home.

Caramelized Onion and Gruyère Sourdough Bread

Caramelized Onion and Gruyère Sourdough Bread is a rich, savory loaf that combines the sweet, deep flavors of caramelized onions with the nutty, creamy notes of Gruyère cheese. This bread is perfect for sandwiches, served with soups, or enjoyed on its own. The combination of sourdough with gourmet ingredients makes it a luxurious addition to any meal.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp sea salt
• 2 large onions, thinly sliced
• 1 cup Gruyère cheese, shredded
• 2 tbsp olive oil

Instructions:

1. Prepare the Onions: In a skillet, heat olive oil over medium heat. Add sliced onions and cook slowly, stirring occasionally, until they are caramelized and golden, about 30-40 minutes. Set aside to cool.
2. Activate the Starter: Feed your sourdough starter and let it rise until bubbly.
3. Combine Ingredients: In a large bowl, mix the starter and water. Add the flour and salt, stirring until a rough dough forms. Fold in the cooled caramelized onions and Gruyère cheese.
4. Autolyse: Cover the dough and let it rest for 30 minutes.
5. Stretch and Fold: Perform stretch and folds every 30 minutes for 2 hours.
6. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours or overnight in the fridge.
7. Shape the Dough: Turn the dough onto a floured surface, shape it into a round or oval, and place it in a floured proofing basket.
8. Final Proof: Let it proof for 2 hours at room temperature or refrigerate overnight.
9. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
10. Bake: Transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until golden brown.
11. Cool: Allow the bread to cool on a wire rack before slicing.

Caramelized Onion and Gruyère Sourdough Bread is a sumptuous loaf that elevates any meal with its rich flavors. The sweetness of the caramelized onions pairs perfectly with the nutty Gruyère, creating a deliciously aromatic bread. Whether served as an appetizer or as part of a cozy dinner, this loaf is sure to impress and delight your taste buds.

13. Sun-Dried Tomato and Feta Sourdough Bread

Sun-Dried Tomato and Feta Sourdough Bread is a Mediterranean-inspired loaf that brings together the rich flavors of tangy sun-dried tomatoes and creamy feta cheese. This bread is perfect for making sandwiches, serving with olive oil for dipping, or enjoying alongside a fresh salad. The vibrant ingredients make for a visually appealing and delicious addition to any table.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp sea salt
• 1 cup sun-dried tomatoes, chopped (packed in oil, drained)
• 1 cup feta cheese, crumbled
• 1 tbsp fresh basil, chopped (optional)

Instructions:

1. Prepare the Starter: Ensure your sourdough starter is active and bubbly after being fed for 4-8 hours.
2. Mix Ingredients: In a large bowl, combine the starter and warm water. Add the flour and salt, mixing until a shaggy dough forms. Gently fold in the sun-dried tomatoes, feta cheese, and basil if using.
3. Autolyse: Cover the dough and let it rest for 30 minutes to allow the flour to hydrate.
4. Stretch and Fold: Perform stretch and folds every 30 minutes for 2 hours to develop the dough’s gluten.
5. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours or refrigerate overnight.
6. Shape the Dough: Turn the dough onto a floured surface, shape it into a round or oval loaf, and place it in a floured proofing basket.
7. Final Proof: Let it proof for 2 hours at room temperature or refrigerate overnight.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
9. Bake: Transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown.
10. Cool: Let the bread cool completely on a wire rack before slicing.

Sun-Dried Tomato and Feta Sourdough Bread is a deliciously aromatic loaf that captures the essence of Mediterranean cuisine. The combination of sun-dried tomatoes and feta creates a flavor-packed bread that pairs wonderfully with a variety of dishes. Whether enjoyed on its own, as part of a sandwich, or served with a charcuterie board, this loaf is sure to delight anyone who tries it.

Pesto and Cheese Sourdough Bread

Pesto and Cheese Sourdough Bread is a flavor-forward loaf that incorporates vibrant pesto and melty cheese into a classic sourdough recipe. This bread is perfect for serving at gatherings, as it pairs beautifully with antipasti platters or can be used to make gourmet sandwiches. The aromatic herbs and rich flavors make each slice a delightful treat.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp sea salt
• ½ cup prepared pesto (store-bought or homemade)
• 1 cup mozzarella cheese, shredded
• ¼ cup grated Parmesan cheese

Instructions:

1. Activate the Starter: Feed your sourdough starter and let it rise until bubbly, about 4-8 hours.
2. Mix Ingredients: In a large bowl, combine the starter and warm water. Add the flour and salt, mixing until a shaggy dough forms. Gently fold in the pesto and both cheeses.
3. Autolyse: Cover the dough and let it rest for 30 minutes.
4. Stretch and Fold: Perform stretch and folds every 30 minutes for 2 hours.
5. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours or refrigerate overnight.
6. Shape the Dough: Turn the dough out onto a floured surface, shape it into a round or oval, and place it in a floured proofing basket.
7. Final Proof: Let it proof for 2 hours at room temperature or refrigerate overnight.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
9. Bake: Transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown.
10. Cool: Allow the bread to cool completely on a wire rack before slicing.

Pesto and Cheese Sourdough Bread is a delectable option that elevates your typical sourdough experience. The herby, cheesy flavor is perfect for a variety of occasions, whether served warm as a side dish or as the base for an upscale sandwich. Each bite is bursting with flavor, making it a favorite among cheese lovers and foodies alike.

Chocolate Chip Sourdough Bread

Chocolate Chip Sourdough Bread is a delightful twist on traditional sourdough, combining the tangy notes of sourdough with the sweetness of chocolate. This indulgent bread is perfect for breakfast, dessert, or a sweet snack. The melted chocolate chips create a gooey texture that complements the slightly sour notes of the dough, resulting in a truly unique and satisfying loaf.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 2 tsp sea salt
• ½ cup brown sugar
• 1 cup chocolate chips (semi-sweet or dark)

Instructions:

1. Prepare the Starter: Ensure your sourdough starter is active and bubbly after feeding it for 4-8 hours.
2. Mix Ingredients: In a large mixing bowl, combine the starter and warm water. Add the flour, salt, and brown sugar, mixing until a shaggy dough forms. Gently fold in the chocolate chips.
3. Autolyse: Cover the dough and let it rest for 30 minutes to hydrate.
4. Stretch and Fold: Perform stretch and folds every 30 minutes for 2 hours to develop the dough’s structure.
5. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours or refrigerate overnight.
6. Shape the Dough: Turn the dough out onto a floured surface, shape it into a round or oval, and place it in a floured proofing basket.
7. Final Proof: Let it proof for 2 hours at room temperature or refrigerate overnight.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
9. Bake: Carefully transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown.
10. Cool: Allow the bread to cool completely on a wire rack before slicing.

Chocolate Chip Sourdough Bread is a delightful fusion of sweet and tangy flavors that is sure to satisfy any sweet tooth. This loaf is perfect for breakfast with a cup of coffee, a special dessert, or even as a unique treat to share with friends and family. Each slice reveals melty chocolate chips surrounded by the soft, slightly tangy sourdough crumb, making it a delicious indulgence for any occasion.

Note: More recipes are coming soon!