25+ Delicious Buttermilk Sourdough Bread Recipes to Elevate Your Baking

Welcome to the wonderful world of buttermilk sourdough bread!

If you’re a fan of the tangy flavor and delightful texture of sourdough, you’re in for a treat.

This blog post features an extensive collection of over 25 delicious recipes that incorporate the creamy goodness of buttermilk into your favorite sourdough creations.

Buttermilk not only adds a rich flavor but also contributes to a tender crumb and a slightly tangy taste that elevates your bread to new heights.

Whether you’re an experienced baker or just starting your sourdough journey, these recipes will inspire you to experiment with flavors and ingredients.

From savory loaves infused with herbs and spices to sweet variations featuring fruits and chocolate, there’s something for everyone in this roundup.

Grab your starter, pour yourself a glass of buttermilk, and let’s dive into the art of buttermilk sourdough bread baking!

25+ Delicious Buttermilk Sourdough Bread Recipes to Elevate Your Baking

In conclusion, the combination of buttermilk and sourdough creates a delightful harmony of flavors and textures that will make your baking experience even more enjoyable.

With over 25 unique recipes at your fingertips, you have the opportunity to explore a variety of tastes, from classic loaves to innovative creations.

Each recipe brings its own charm and character, allowing you to impress family and friends with your baking skills.

So, whether you’re looking to whip up a savory garlic herb loaf, a sweet chocolate chip bread, or a hearty whole grain option, this collection has you covered.

Dive into these recipes, experiment with your favorite ingredients, and most importantly, enjoy the process of creating something delicious from scratch.

Rustic Buttermilk Sourdough Boule

This Rustic Buttermilk Sourdough Boule has a thick, crunchy crust and a tender crumb, perfect for soups, sandwiches, or simply enjoyed with butter. The tangy buttermilk complements the natural sourdough flavors, creating a hearty, full-bodied bread with a rich, complex taste. This is an ideal bread for those who appreciate traditional, old-world flavors with a modern twist.

Ingredients:

• 200g active sourdough starter
• 300g bread flour
• 100g whole wheat flour
• 200g buttermilk, at room temperature
• 120g water, at room temperature
• 10g salt

Instructions:

1. Combine Ingredients: In a large bowl, mix the sourdough starter, bread flour, whole wheat flour, buttermilk, and water. Stir until no dry spots remain, then cover and let it rest for 30 minutes.
2. Add Salt and Knead: Sprinkle the salt over the dough and gently knead it into the mixture. Knead for about 5 minutes until the dough becomes smooth and elastic.
3. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours, performing three sets of stretch and folds every 30 minutes during the first 1.5 hours.
4. Shape the Dough: Gently shape the dough into a boule and place it in a floured proofing basket, seam-side up.
5. Cold Fermentation: Cover the basket and refrigerate overnight (8–12 hours).
6. Bake: Preheat your oven to 475°F (246°C) with a Dutch oven inside. Carefully transfer the dough to the preheated Dutch oven, score the top, and cover with the lid. Bake for 20 minutes, then remove the lid and bake for an additional 20–25 minutes until the crust is deep golden brown.

This Rustic Buttermilk Sourdough Boule combines rich, traditional flavors with a slightly tangy twist from the buttermilk. With a crunchy crust and a light, airy crumb, it’s perfect for dipping into stews or pairing with your favorite cheeses. This bread is best enjoyed fresh out of the oven but also keeps well for several days.

Buttermilk Honey Sourdough Sandwich Loaf

This soft and lightly sweet Buttermilk Honey Sourdough Sandwich Loaf is ideal for sandwiches, toast, or any breakfast favorite. The addition of honey and buttermilk enhances the flavor with subtle sweetness and tang, while the sourdough starter adds a natural leavening. The result is a light, fluffy loaf with a delightful hint of sourdough and honey.

Ingredients:

• 150g active sourdough starter
• 400g bread flour
• 50g whole wheat flour
• 200g buttermilk, at room temperature
• 100g water, at room temperature
• 20g honey
• 10g salt
• 20g melted butter (for brushing)

Instructions:

1. Mix Dough: In a large mixing bowl, combine the sourdough starter, bread flour, whole wheat flour, buttermilk, water, honey, and salt. Stir until well-combined and no dry flour remains.
2. Knead and Rest: Knead the dough until it’s smooth and elastic, about 5–8 minutes. Cover and let rest for 30 minutes.
3. Bulk Fermentation: Let the dough rise at room temperature for 4–6 hours, doing stretch-and-folds every 30 minutes for the first 1.5 hours.
4. Shape and Proof: Shape the dough into a loaf, place it in a greased loaf pan, and cover it with a damp cloth. Allow it to proof at room temperature for 2–3 hours or until doubled.
5. Bake: Preheat the oven to 375°F (190°C). Brush the top of the loaf with melted butter, then bake for 35–40 minutes or until golden brown and hollow-sounding when tapped.
6. Cool: Let cool completely on a wire rack before slicing.

The Buttermilk Honey Sourdough Sandwich Loaf is wonderfully versatile, perfect for all kinds of breakfast and lunch options. It’s soft, easy to slice, and has just the right hint of sweetness and tang. This loaf stays fresh for days and makes delicious toast, sandwiches, and even French toast.

Herbed Buttermilk Sourdough Focaccia

This Herbed Buttermilk Sourdough Focaccia is a fluffy, flavorful bread enriched with buttermilk and infused with a blend of fresh herbs. Perfect for dipping, snacking, or as a side, this focaccia has a soft, pillowy interior and a slightly crispy crust. Buttermilk adds a subtle tang and extra moisture, making this focaccia irresistibly tender and flavorful.

Ingredients:

• 150g active sourdough starter
• 350g bread flour
• 200g buttermilk, at room temperature
• 50g water, at room temperature
• 10g salt
• 20g olive oil (plus extra for drizzling)
• Fresh herbs (e.g., rosemary, thyme, basil)
• Flaky sea salt

Instructions:

1. Combine Ingredients: In a large bowl, mix the sourdough starter, bread flour, buttermilk, water, and salt until a shaggy dough forms. Cover and let rest for 30 minutes.
2. Add Olive Oil and Knead: Add olive oil to the dough, kneading it in until smooth and incorporated. Knead for about 5 minutes.
3. Bulk Fermentation: Cover and let the dough rise at room temperature for 4–6 hours, performing a stretch-and-fold every 30 minutes for the first 1.5 hours.
4. Shape in Pan: Grease a baking pan with olive oil, then transfer the dough to the pan. Gently stretch it to fit, then cover and let rise for another 2–3 hours.
5. Add Herbs and Dimple: Preheat the oven to 450°F (232°C). Press your fingers into the dough to create dimples, drizzle with olive oil, sprinkle with fresh herbs, and finish with flaky sea salt.
6. Bake: Bake for 20–25 minutes or until the focaccia is golden brown and crispy on the edges.
7. Cool and Serve: Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack.

This Herbed Buttermilk Sourdough Focaccia is a versatile bread that pairs wonderfully with soups, salads, or as a base for sandwiches. The fresh herbs and olive oil add aromatic flavor, while the buttermilk creates a tender crumb. This focaccia is sure to impress with its rich flavor and airy texture, perfect for any meal or gathering.

Buttermilk Oatmeal Sourdough Loaf

This Buttermilk Oatmeal Sourdough Loaf is a wholesome, hearty bread that’s perfect for breakfast or a nourishing snack. The addition of oats gives this loaf a soft, slightly chewy texture, while the buttermilk provides a tangy flavor that pairs well with the mild sourdough taste. This loaf has a tender crumb with a beautiful golden crust, making it as visually appealing as it is delicious.

Ingredients:

• 150g active sourdough starter
• 350g bread flour
• 50g whole wheat flour
• 100g rolled oats
• 200g buttermilk, at room temperature
• 150g water, at room temperature
• 10g salt
• Extra oats for topping

Instructions:

1. Mix Ingredients: In a large bowl, mix the sourdough starter, bread flour, whole wheat flour, rolled oats, buttermilk, and water until well-combined. Let rest for 30 minutes.
2. Add Salt and Knead: Sprinkle the salt over the dough and gently knead it in until the dough becomes smooth and elastic, about 5–7 minutes.
3. Bulk Fermentation: Cover and let the dough rise at room temperature for 4–6 hours, performing a stretch-and-fold every 30 minutes for the first 1.5 hours.
4. Shape the Dough: Shape the dough into a loaf, then place it in a floured proofing basket seam-side up, or directly into a greased loaf pan.
5. Cold Fermentation: Cover the basket or pan and refrigerate overnight (8–12 hours).
6. Bake: Preheat the oven to 475°F (246°C). If using a loaf pan, sprinkle oats on top of the loaf. Bake for 20 minutes with a lid, then remove the lid and bake for an additional 20–25 minutes until golden brown.

The Buttermilk Oatmeal Sourdough Loaf combines the rustic charm of oatmeal with the tang of buttermilk, resulting in a bread that’s soft, nutritious, and hearty. It’s great for breakfast with a smear of butter and honey or paired with hearty stews. The oats add a comforting, earthy note that makes this loaf a cozy addition to any meal.

Cheddar Chive Buttermilk Sourdough

This Cheddar Chive Buttermilk Sourdough bread is a savory twist on traditional sourdough. The buttermilk adds richness to the crumb, while the cheddar and chives bring a savory, fragrant flavor that’s ideal for sandwiches or as a side for soups and salads. This loaf has a golden, cheesy crust and a tender, flavorful interior, making it a crowd-pleaser for any occasion.

Ingredients:

• 150g active sourdough starter
• 400g bread flour
• 200g buttermilk, at room temperature
• 100g water, at room temperature
• 150g shredded sharp cheddar cheese
• 10g salt
• 30g fresh chives, chopped

Instructions:

1. Combine Ingredients: In a large bowl, mix the sourdough starter, bread flour, buttermilk, and water until no dry spots remain. Let the dough rest for 30 minutes.
2. Add Salt, Cheddar, and Chives: Add the salt, cheddar cheese, and chives, kneading them into the dough until well combined.
3. Bulk Fermentation: Cover and let the dough rise for 4–6 hours, performing a stretch-and-fold every 30 minutes for the first 1.5 hours.
4. Shape the Dough: Shape the dough into a round loaf, then place it in a floured proofing basket, seam-side up.
5. Cold Fermentation: Cover the basket and refrigerate overnight for 8–12 hours.
6. Bake: Preheat your oven to 475°F (246°C) with a Dutch oven inside. Transfer the dough to the Dutch oven, score the top, and bake for 20 minutes with the lid on. Remove the lid and bake for another 20–25 minutes until the crust is golden brown and crispy.

The Cheddar Chive Buttermilk Sourdough is a savory delight, with the sharpness of cheddar and freshness of chives adding layers of flavor to the tangy buttermilk dough. This bread is perfect for a cheese-lover’s sandwich or a gourmet grilled cheese. It’s sure to be a favorite for anyone who enjoys a bold, savory bread.

Cinnamon Raisin Buttermilk Sourdough

This Cinnamon Raisin Buttermilk Sourdough is a sweet and tangy bread that’s perfect for breakfast or a snack. The buttermilk lends a soft crumb and subtle tanginess, while the cinnamon and raisins provide a touch of warmth and sweetness. This loaf is delightful toasted with butter or used in French toast.

Ingredients:

• 150g active sourdough starter
• 350g bread flour
• 200g buttermilk, at room temperature
• 100g water, at room temperature
• 100g raisins, soaked in warm water for 15 minutes and drained
• 10g salt
• 2 tsp cinnamon
• 2 tbsp sugar (optional, for extra sweetness)

Instructions:

1. Mix Dough: In a large mixing bowl, combine the sourdough starter, bread flour, buttermilk, water, and cinnamon. Stir until combined, then let rest for 30 minutes.
2. Add Salt, Sugar, and Raisins: Add salt, sugar, and raisins to the dough, kneading gently until the raisins are well incorporated.
3. Bulk Fermentation: Let the dough rise for 4–6 hours, doing stretch-and-folds every 30 minutes for the first 1.5 hours.
4. Shape the Dough: Shape the dough into a loaf and place it in a floured proofing basket seam-side up, or directly into a greased loaf pan.
5. Cold Fermentation: Cover and refrigerate overnight (8–12 hours).
6. Bake: Preheat the oven to 475°F (246°C). Bake in a Dutch oven or loaf pan for 20 minutes with the lid on, then remove the lid and bake for an additional 20–25 minutes until the top is golden brown.

The Cinnamon Raisin Buttermilk Sourdough brings a comforting, slightly sweet flavor to the tangy sourdough base, making it a great breakfast bread. The buttermilk enhances the softness of the crumb, while the cinnamon and raisins add a touch of natural sweetness. This bread is delicious toasted with butter or even used in bread pudding for a special treat.

Buttermilk Garlic Herb Sourdough Bread

This Buttermilk Garlic Herb Sourdough Bread is a flavorful loaf that boasts the rich taste of roasted garlic and fresh herbs. The addition of buttermilk creates a tender crumb, while the savory garlic and herbs add an aromatic touch that makes this bread perfect for serving with dinner or enjoying as an appetizer. Its crispy crust and soft interior will elevate any meal.

Ingredients:

• 150g active sourdough starter
• 350g bread flour
• 200g buttermilk, at room temperature
• 100g water, at room temperature
• 10g salt
• 4 cloves garlic, roasted and mashed
• 30g mixed fresh herbs (such as rosemary, thyme, and parsley), chopped

Instructions:

1. Combine Ingredients: In a large bowl, mix the sourdough starter, bread flour, buttermilk, water, and mashed roasted garlic until combined. Let rest for 30 minutes.
2. Add Salt and Herbs: Add salt and fresh herbs, kneading until the dough is smooth and elastic, about 5–7 minutes.
3. Bulk Fermentation: Cover and let the dough rise at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes for the first 1.5 hours.
4. Shape the Dough: Shape the dough into a round loaf and place it in a floured proofing basket, seam-side up.
5. Cold Fermentation: Cover and refrigerate overnight for 8–12 hours.
6. Bake: Preheat the oven to 475°F (246°C) with a Dutch oven inside. Transfer the dough to the Dutch oven, score the top, and bake for 20 minutes with the lid on. Remove the lid and bake for an additional 20–25 minutes until golden brown.

The Buttermilk Garlic Herb Sourdough Bread is a savory delight that complements a variety of dishes. The roasted garlic and fresh herbs create a fragrant loaf perfect for dipping in olive oil or serving alongside pasta and salads. This bread not only makes a wonderful accompaniment to your meals but also fills your kitchen with an irresistible aroma as it bakes.

Buttermilk Chocolate Chip Sourdough Bread

This Buttermilk Chocolate Chip Sourdough Bread is a decadent twist on traditional sourdough, perfect for satisfying sweet cravings. The addition of chocolate chips creates a delightful contrast with the tangy buttermilk and sourdough base, making it an indulgent breakfast treat or a delicious dessert. The tender crumb and rich chocolate flavor make it a favorite for both kids and adults.

Ingredients:

• 150g active sourdough starter
• 350g bread flour
• 200g buttermilk, at room temperature
• 100g water, at room temperature
• 10g salt
• 100g chocolate chips (dark or milk chocolate)
• 30g sugar (optional, for extra sweetness)
• 1 tsp vanilla extract

Instructions:

1. Mix Ingredients: In a large bowl, combine the sourdough starter, bread flour, buttermilk, water, and vanilla extract until no dry flour remains. Let the dough rest for 30 minutes.
2. Add Salt and Chocolate Chips: Add salt and chocolate chips, kneading until well incorporated, about 5 minutes.
3. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours, doing stretch-and-folds every 30 minutes for the first 1.5 hours.
4. Shape the Dough: Shape the dough into a round or oval loaf and place it in a floured proofing basket, seam-side up.
5. Cold Fermentation: Cover the basket and refrigerate overnight for 8–12 hours.
6. Bake: Preheat your oven to 475°F (246°C). Transfer the dough to a baking stone or Dutch oven, score the top, and bake for 20 minutes with the lid on. Remove the lid and bake for another 20–25 minutes until the crust is golden and the loaf sounds hollow when tapped.

The Buttermilk Chocolate Chip Sourdough Bread offers a delightful fusion of flavors that is both satisfying and comforting. Perfect as a breakfast treat or a dessert, this bread can be enjoyed plain or toasted with butter. Its unique combination of tangy buttermilk and rich chocolate makes it a standout in your baking repertoire, sure to please any chocolate lover.

Buttermilk Rye Sourdough Bread

This Buttermilk Rye Sourdough Bread incorporates the nutty flavor of rye flour with the tangy richness of buttermilk, resulting in a unique loaf that is perfect for sandwiches or served alongside hearty meals. The addition of caraway seeds enhances the flavor profile, providing a classic rye experience. The crumb is soft and flavorful, making it an excellent choice for rye enthusiasts.

Ingredients:

• 100g active sourdough starter
• 250g bread flour
• 150g rye flour
• 200g buttermilk, at room temperature
• 100g water, at room temperature
• 10g salt
• 2 tsp caraway seeds (optional)

Instructions:

1. Mix Ingredients: In a large bowl, mix the sourdough starter, bread flour, rye flour, buttermilk, and water until combined. Let rest for 30 minutes.
2. Add Salt and Caraway Seeds: Sprinkle salt and caraway seeds over the dough and knead until well incorporated, about 5–7 minutes.
3. Bulk Fermentation: Cover and let the dough rise at room temperature for 4–6 hours, doing stretch-and-folds every 30 minutes for the first 1.5 hours.
4. Shape the Dough: Shape the dough into a round loaf and place it in a floured proofing basket, seam-side up.
5. Cold Fermentation: Cover and refrigerate overnight for 8–12 hours.
6. Bake: Preheat the oven to 475°F (246°C) with a Dutch oven inside. Carefully transfer the dough to the Dutch oven, score the top, and bake for 20 minutes with the lid on. Remove the lid and bake for an additional 20–25 minutes until the crust is deep golden brown.

The Buttermilk Rye Sourdough Bread offers a delightful blend of flavors that elevate the traditional rye experience. Its tender crumb and tangy flavor make it an excellent choice for sandwiches, particularly those featuring smoked meats or strong cheeses. This bread not only satisfies rye enthusiasts but also brings a new depth of flavor to your sourdough baking.

Spicy Jalapeño Buttermilk Sourdough Bread

This Spicy Jalapeño Buttermilk Sourdough Bread combines the tanginess of buttermilk with the heat of fresh jalapeños, creating a zesty loaf that is perfect for those who enjoy a little kick in their bread. The crunchy crust and soft, flavorful interior make it ideal for sandwiches, toasting, or as a side to chili and soups. The addition of cheddar cheese can make this bread even more decadent!

Ingredients:

• 150g active sourdough starter
• 350g bread flour
• 200g buttermilk, at room temperature
• 100g water, at room temperature
• 10g salt
• 2–3 fresh jalapeños, seeded and diced
• 100g shredded cheddar cheese (optional)

Instructions:

1. Mix Dough: In a large bowl, mix the sourdough starter, bread flour, buttermilk, and water until well combined. Let rest for 30 minutes.
2. Add Salt and Jalapeños: Add salt and diced jalapeños (and cheese, if using) to the dough, kneading until evenly incorporated, about 5 minutes.
3. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes for the first 1.5 hours.
4. Shape the Dough: Shape the dough into a round or oval loaf and place it in a floured proofing basket, seam-side up.
5. Cold Fermentation: Cover and refrigerate overnight for 8–12 hours.
6. Bake: Preheat your oven to 475°F (246°C). Transfer the dough to a baking stone or Dutch oven, score the top, and bake for 20 minutes with the lid on. Remove the lid and bake for another 20–25 minutes until the crust is golden brown.

The Spicy Jalapeño Buttermilk Sourdough Bread delivers a delightful combination of heat and flavor, making it a great addition to any meal. Whether enjoyed as a sandwich or toasted with a bit of butter, this bread adds a zesty flair to your table. Pair it with your favorite dips or soups for a flavorful experience.

Buttermilk Blueberry Sourdough Bread

This Buttermilk Blueberry Sourdough Bread is a sweet and tangy loaf that captures the essence of fresh blueberries in every slice. The combination of buttermilk and blueberries creates a moist, tender crumb with a subtle sweetness, making it perfect for breakfast or as a delightful snack. This bread can be enjoyed on its own or toasted with a touch of butter.

Ingredients:

• 150g active sourdough starter
• 350g bread flour
• 200g buttermilk, at room temperature
• 100g water, at room temperature
• 10g salt
• 150g fresh blueberries (or frozen, thawed and drained)
• 30g sugar (optional, for added sweetness)

Instructions:

1. Combine Ingredients: In a large bowl, mix the sourdough starter, bread flour, buttermilk, and water until no dry flour remains. Let rest for 30 minutes.
2. Add Salt and Blueberries: Add salt and gently fold in the blueberries (and sugar, if using). Knead the dough until it becomes smooth and elastic, about 5–7 minutes.
3. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes for the first 1.5 hours.
4. Shape the Dough: Shape the dough into a round loaf and place it in a floured proofing basket, seam-side up.
5. Cold Fermentation: Cover and refrigerate overnight for 8–12 hours.
6. Bake: Preheat your oven to 475°F (246°C). Transfer the dough to a baking stone or Dutch oven, score the top, and bake for 20 minutes with the lid on. Remove the lid and bake for another 20–25 minutes until the crust is golden brown.

The Buttermilk Blueberry Sourdough Bread offers a delightful twist on traditional sourdough with its sweet bursts of blueberry flavor. This loaf is not only visually appealing with its deep blue hues but also delivers a moist and tender crumb that is perfect for breakfast or a light dessert. Serve it with cream cheese or simply enjoy it fresh for a refreshing treat.

Buttermilk Pumpkin Sourdough Bread

This Buttermilk Pumpkin Sourdough Bread is a seasonal favorite that blends the earthy sweetness of pumpkin with the tangy richness of buttermilk. Spiced with warm fall spices like cinnamon and nutmeg, this loaf is perfect for the autumn months. It has a moist, tender crumb and a beautiful orange hue, making it an ideal choice for toast or as a side to soups.

Ingredients:

• 150g active sourdough starter
• 300g bread flour
• 50g whole wheat flour
• 200g buttermilk, at room temperature
• 100g pumpkin puree (canned or fresh)
• 100g water, at room temperature
• 10g salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger (optional)
• 30g sugar (optional, for sweetness)

Instructions:

1. Mix Ingredients: In a large bowl, mix the sourdough starter, bread flour, whole wheat flour, buttermilk, pumpkin puree, and water until fully combined. Let rest for 30 minutes.
2. Add Salt and Spices: Add salt, cinnamon, nutmeg, ginger (if using), and sugar (if desired), kneading until the dough is smooth and elastic, about 5–7 minutes.
3. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours, doing stretch-and-folds every 30 minutes for the first 1.5 hours.
4. Shape the Dough: Shape the dough into a round loaf and place it in a floured proofing basket, seam-side up.
5. Cold Fermentation: Cover and refrigerate overnight for 8–12 hours.
6. Bake: Preheat the oven to 475°F (246°C). Transfer the dough to a baking stone or Dutch oven, score the top, and bake for 20 minutes with the lid on. Remove the lid and bake for an additional 20–25 minutes until the crust is deep golden brown.

The Buttermilk Pumpkin Sourdough Bread is a warm and comforting loaf that captures the flavors of fall. Its tender crumb, spiced aroma, and beautiful color make it a delightful addition to any autumn table. Enjoy it toasted with butter or use it as the base for a seasonal sandwich. This bread is perfect for holiday gatherings or simply to enjoy on a cozy evening at home.

Buttermilk Sweet Potato Sourdough Bread

This Buttermilk Sweet Potato Sourdough Bread combines the natural sweetness of roasted sweet potatoes with the tang of buttermilk, resulting in a moist and flavorful loaf. The sweet potatoes not only enhance the taste but also add a vibrant color to the bread, making it visually appealing. This bread is perfect for toasting, sandwiches, or simply enjoying with butter.

Ingredients:

• 150g active sourdough starter
• 300g bread flour
• 50g whole wheat flour
• 200g buttermilk, at room temperature
• 100g roasted sweet potato, mashed
• 100g water, at room temperature
• 10g salt
• 1 tsp cinnamon (optional, for warmth)
• 30g sugar (optional, for added sweetness)

Instructions:

1. Prepare Sweet Potato: Roast the sweet potato until tender, then mash it until smooth.
2. Mix Dough: In a large bowl, combine the sourdough starter, bread flour, whole wheat flour, buttermilk, mashed sweet potato, and water until fully incorporated. Let rest for 30 minutes.
3. Add Salt and Cinnamon: Sprinkle salt and cinnamon (if using) over the dough and knead until smooth and elastic, about 5–7 minutes.
4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes for the first 1.5 hours.
5. Shape the Dough: Shape the dough into a round loaf and place it in a floured proofing basket, seam-side up.
6. Cold Fermentation: Cover and refrigerate overnight for 8–12 hours.
7. Bake: Preheat your oven to 475°F (246°C). Transfer the dough to a baking stone or Dutch oven, score the top, and bake for 20 minutes with the lid on. Remove the lid and bake for an additional 20–25 minutes until the crust is golden brown.

The Buttermilk Sweet Potato Sourdough Bread is a delightful way to enjoy the natural sweetness and creaminess of sweet potatoes. This loaf is not only beautiful with its warm orange hue but also incredibly versatile, making it suitable for both savory and sweet toppings. Enjoy it toasted for breakfast or use it as a base for a delicious sandwich filled with your favorite ingredients.

Buttermilk Honey Whole Wheat Sourdough Bread

This Buttermilk Honey Whole Wheat Sourdough Bread features the wholesome goodness of whole wheat flour combined with the sweetness of honey and the tang of buttermilk. The honey adds a touch of natural sweetness, while the buttermilk contributes to a tender crumb. This bread is perfect for breakfast or as a side for hearty meals, providing both nutrition and flavor.

Ingredients:

• 150g active sourdough starter
• 250g whole wheat flour
• 150g bread flour
• 200g buttermilk, at room temperature
• 100g water, at room temperature
• 10g salt
• 30g honey (or to taste)

Instructions:

1. Mix Dough: In a large bowl, mix the sourdough starter, whole wheat flour, bread flour, buttermilk, water, and honey until no dry flour remains. Let rest for 30 minutes.
2. Add Salt: Sprinkle salt over the dough and knead until smooth and elastic, about 5–7 minutes.
3. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours, performing stretch-and-folds every 30 minutes for the first 1.5 hours.
4. Shape the Dough: Shape the dough into a round or oval loaf and place it in a floured proofing basket, seam-side up.
5. Cold Fermentation: Cover and refrigerate overnight for 8–12 hours.
6. Bake: Preheat your oven to 475°F (246°C). Transfer the dough to a baking stone or Dutch oven, score the top, and bake for 20 minutes with the lid on. Remove the lid and bake for another 20–25 minutes until the crust is deep golden brown.

The Buttermilk Honey Whole Wheat Sourdough Bread is a nutritious and flavorful option that is perfect for everyday use. Its subtle sweetness and hearty texture make it an excellent choice for sandwiches, toast, or alongside soups and salads. Enjoy the delightful balance of flavors that this wholesome loaf offers, knowing you’re fueling your body with good ingredients.

Buttermilk Almond Flour Sourdough Bread

This Buttermilk Almond Flour Sourdough Bread is a gluten-free option that incorporates almond flour into the sourdough mix, resulting in a nutty and rich flavor profile. The buttermilk adds moisture and tang, creating a unique bread that is both flavorful and satisfying. This bread is perfect for those following a gluten-free diet and is excellent for sandwiches or toasting.

Ingredients:

• 150g active sourdough starter (gluten-free, if needed)
• 250g almond flour
• 100g tapioca flour
• 200g buttermilk, at room temperature
• 100g water, at room temperature
• 10g salt
• 30g flaxseed meal (optional, for added nutrition)

Instructions:

1. Mix Ingredients: In a large bowl, combine the sourdough starter, almond flour, tapioca flour, buttermilk, water, and flaxseed meal (if using) until well combined. Let rest for 30 minutes.
2. Add Salt: Sprinkle salt over the dough and mix until fully incorporated.
3. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–6 hours. Note that gluten-free dough will not rise as much as wheat-based dough.
4. Shape the Dough: Shape the dough into a loaf and place it in a greased loaf pan or a floured proofing basket.
5. Cold Fermentation: Cover and refrigerate overnight for 8–12 hours.
6. Bake: Preheat your oven to 375°F (190°C). Bake for 40–50 minutes until golden brown and a toothpick inserted in the center comes out clean.

The Buttermilk Almond Flour Sourdough Bread provides a delicious gluten-free alternative to traditional sourdough. The nutty flavor from the almond flour pairs beautifully with the tangy buttermilk, resulting in a rich and satisfying loaf. Enjoy it toasted with avocado, used in sandwiches, or simply served alongside your favorite dishes. This bread is not only a treat for the taste buds but also a fantastic option for those seeking gluten-free options.

Note: More recipes are coming soon!