25+ Delicious Crusty Sourdough Bread Recipes for Testy Meal

Sourdough bread has long been celebrated for its tangy flavor, chewy texture, and the delightful crust that forms during baking.

With its roots tracing back thousands of years, sourdough is more than just a staple; it’s a culinary art form that invites creativity in every loaf.

Whether you’re a seasoned baker or a novice eager to dive into the world of bread-making, there’s nothing quite like the satisfaction of pulling a perfectly crusty sourdough loaf from the oven.

In this article, we will explore over 25 unique and delicious crusty sourdough bread recipes that cater to a variety of tastes and occasions.

From classic country loaves to innovative flavors like roasted garlic and herb, each recipe offers a chance to experiment with different ingredients and techniques.

You’ll discover the joy of baking with a sourdough starter, learning how to create the ideal crumb structure, and achieving that golden-brown crust that is the hallmark of artisanal bread.

Whether you’re preparing for a cozy family dinner, planning a weekend brunch, or simply indulging your passion for baking, these recipes will guide you on a flavorful journey.

So, gather your ingredients, activate your sourdough starter, and let’s embark on a delicious adventure in baking!

25+ Delicious Crusty Sourdough Bread Recipes for Testy Meal

Baking crusty sourdough bread is not only about the end result but also about the experience and joy that comes with it.

Each recipe in this collection showcases the versatility of sourdough and encourages you to embrace the unique flavors that can be achieved with different ingredients.

As you experiment with each recipe, you’ll gain confidence in your baking skills and develop a deeper appreciation for the art of bread-making.

With over 25 crusty sourdough bread recipes at your fingertips, the possibilities are endless.

From savory loaves to sweet treats, there’s something to suit every palate.

So why not share your freshly baked creations with family and friends, or simply enjoy them with a slather of butter and a cup of coffee?

The world of sourdough baking awaits, and each loaf you make will bring you one step closer to mastering this age-old craft.

Classic Crusty Sourdough Bread

This classic sourdough bread features a crunchy crust and a soft, chewy interior, with a tangy flavor that develops beautifully during the fermentation process. Perfect for sandwiches or as a side for soups and salads, this loaf is a must-have for any bread lover.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
2. Add Starter and Salt: After the autolyse, add the active sourdough starter and salt. Mix until incorporated. The dough will be sticky.
3. Bulk Fermentation: Cover the bowl with a damp cloth 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. To do this, wet your hand, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat until you’ve stretched and folded the dough four times.
4. Shape the Dough: After bulk fermentation, gently turn the dough onto a lightly floured surface. Shape it into a round or oval loaf, being careful not to deflate it too much.
5. Second Rise: Place the shaped dough in a well-floured proofing basket (banneton). Cover and let it rise for another 2-4 hours at room temperature or refrigerate overnight for a slower fermentation.
6. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Bake the Bread: Carefully remove the hot Dutch oven. Gently flip the dough onto a piece of parchment paper. Score the top with a sharp knife or lame. Lift the parchment paper and place it into the Dutch oven. Cover and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
8. Cool: Transfer the loaf to a wire rack to cool completely before slicing.

This classic sourdough recipe not only brings out the unique tanginess of the sourdough starter but also delivers a rustic, artisanal loaf that impresses with its flavor and texture. As it cools, the crust will continue to harden, and the aroma will fill your kitchen, enticing everyone to grab a slice. Enjoy it plain, with a spread of butter, or as a base for your favorite toppings.

Herb-Infused Sourdough Bread

Elevate your sourdough experience with this herb-infused version. The combination of fresh herbs adds an aromatic depth to the bread, making it an excellent choice for accompanying pasta dishes or serving as a flavorful appetizer.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 2 tablespoons finely chopped fresh herbs (e.g., rosemary, thyme, or basil)

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, and Herbs: After the autolyse, add the active sourdough starter, salt, and chopped herbs. Mix until well combined and the dough feels slightly sticky.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Shape the Dough: Gently turn the dough out onto a floured surface and shape it into your desired loaf form.
5. Second Rise: Place the shaped loaf in a floured proofing basket. Cover and allow it to rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncovered for an additional 15-20 minutes until golden.
8. Cool: Allow the bread to cool on a wire rack before slicing.

This herb-infused sourdough bread combines the traditional tanginess of sourdough with the vibrant flavors of fresh herbs. The aroma that wafts through your kitchen while it bakes is heavenly, and the warm slices are perfect for dipping in olive oil or serving with cheeses. With its crusty exterior and soft, flavorful interior, this loaf is sure to impress at your next gathering.

Olive and Sun-Dried Tomato Sourdough Bread

This Mediterranean-inspired sourdough bread features the briny goodness of olives and the rich flavor of sun-dried tomatoes, creating a loaf that’s perfect for antipasto platters or enjoyed on its own with a drizzle of olive oil.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g pitted olives (green or black, chopped)
• 100g sun-dried tomatoes (chopped)

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water, mixing until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, Olives, and Tomatoes: After the autolyse, add the active sourdough starter and salt. Mix until combined, then fold in the chopped olives and sun-dried tomatoes.
3. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface and shape it carefully, ensuring the olives and tomatoes are evenly distributed.
5. Second Rise: Place the loaf in a floured proofing basket. Cover and allow it to rise for 2-4 hours or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Bake the Bread: Transfer the loaf onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncovered for an additional 15-20 minutes until golden brown.
8. Cool: Allow the bread to cool completely on a wire rack before slicing.

This olive and sun-dried tomato sourdough bread is a vibrant addition to your baking repertoire, bursting with Mediterranean flavors. It’s not only visually appealing with the colorful ingredients but also offers a delightful taste experience with every bite. Pair it with cheese, charcuterie, or a simple salad for a satisfying meal that celebrates the art of homemade bread. Enjoy the tangy flavor profile that perfectly complements the savory olives and sun-dried tomatoes, making it an unforgettable culinary experience.

Cheese and Chive Sourdough Bread

This savory cheese and chive sourdough bread combines the sharpness of aged cheese with the freshness of chives, creating a flavorful loaf that is excellent for sandwiches or enjoyed on its own with a pat of butter.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g aged cheese (e.g., cheddar, Gruyère), grated
• 50g fresh chives, finely chopped

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, Cheese, and Chives: After the autolyse, add the active sourdough starter, salt, grated cheese, and chopped chives. Mix until everything is evenly combined and the dough is slightly sticky.
3. Bulk Fermentation: Cover the bowl and allow the dough to rise for about 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface. Shape it into a round or oval loaf, making sure to incorporate any cheese or chives that may have come loose during the shaping process.
5. Second Rise: Place the shaped dough in a floured proofing basket. Cover and let rise for 2-4 hours at room temperature or refrigerate overnight for enhanced flavor.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for another 15-20 minutes until golden brown.
8. Cool: Transfer the loaf to a wire rack and allow it to cool completely before slicing.

This cheese and chive sourdough bread is a wonderful option for breakfast, lunch, or as an accompaniment to dinner. The melted cheese creates pockets of rich flavor, while the chives add a fresh, oniony kick that elevates this rustic loaf. Serve it warm with butter, or use it to create gourmet grilled cheese sandwiches for a delightful treat.

Walnut and Fig Sourdough Bread

Combining the earthy flavor of walnuts with the natural sweetness of figs, this sourdough bread offers a delightful contrast of flavors and textures. It’s perfect for toasting, pairing with cheese, or enjoying as a sweet treat.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g walnuts, roughly chopped
• 100g dried figs, chopped

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, Walnuts, and Figs: After the autolyse, add the active sourdough starter, salt, chopped walnuts, and figs. Mix until well combined, being careful not to overwork the dough.
3. Bulk Fermentation: Cover the bowl with a damp cloth and let the dough rise for 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape the Dough: Turn the dough onto a floured surface and gently shape it into a round loaf, ensuring that the walnuts and figs are evenly distributed.
5. Second Rise: Place the shaped dough in a floured proofing basket. Cover and let rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Bake the Bread: Carefully flip the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
8. Cool: Allow the bread to cool completely on a wire rack before slicing.

This walnut and fig sourdough bread is not only visually stunning with its contrasting colors but also offers a delightful balance of sweet and savory flavors. The crunchy walnuts and chewy figs create a satisfying texture, making this bread a perfect choice for breakfast or as a snack. Serve it with cream cheese or a soft goat cheese for an indulgent treat that highlights the unique flavors of each ingredient.

Garlic and Rosemary Sourdough Bread

Infused with aromatic garlic and fresh rosemary, this sourdough bread brings an irresistible flavor to your table. It’s fantastic for serving with soups, stews, or as an accompaniment to any meal.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water. Mix until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, Garlic, and Rosemary: After the autolyse, add the active sourdough starter, salt, minced garlic, and chopped rosemary. Mix until well incorporated.
3. Bulk Fermentation: Cover the bowl and let the dough rise for 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface. Gently shape it into a loaf, ensuring that the garlic and rosemary are evenly distributed.
5. Second Rise: Place the shaped loaf in a floured proofing basket. Cover and allow it to rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for another 15-20 minutes until golden brown.
8. Cool: Let the bread cool completely on a wire rack before slicing.

This garlic and rosemary sourdough bread is bursting with flavor, making it a standout addition to any meal. The aromatic garlic pairs beautifully with the earthy rosemary, creating a loaf that’s both fragrant and delicious. Enjoy it with olive oil for dipping, as a base for bruschetta, or simply as a flavorful side dish. The crust will be crispy, while the interior remains soft and full of flavor, making it a favorite for gatherings or family dinners.

Cranberry and Orange Sourdough Bread

This festive cranberry and orange sourdough bread combines the tartness of dried cranberries with the bright, citrusy flavor of fresh orange zest. It’s perfect for holiday gatherings or as a delightful breakfast treat.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g dried cranberries
• Zest of 1 large orange

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, Cranberries, and Orange Zest: After the autolyse, add the active sourdough starter, salt, dried cranberries, and orange zest. Mix until everything is evenly distributed throughout the dough.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape the Dough: Turn the dough out onto a lightly floured surface and gently shape it into a round or oval loaf, ensuring that the cranberries are evenly distributed.
5. Second Rise: Place the shaped dough in a floured proofing basket. Cover and let it rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
8. Cool: Transfer the loaf to a wire rack and allow it to cool completely before slicing.

This cranberry and orange sourdough bread is not only visually appealing with its vibrant color but also offers a delightful flavor profile that balances sweetness and tartness. It’s a wonderful addition to your breakfast spread, perfect for toast or served alongside cheese. The bright orange flavor combined with the chewy cranberries makes each slice a treat, making this bread a favorite for seasonal celebrations or any day you want to add a bit of cheer to your table.

Pumpkin and Spice Sourdough Bread

Celebrate the flavors of fall with this pumpkin and spice sourdough bread. The addition of pumpkin puree and warm spices creates a moist loaf that’s perfect for toasting or enjoying with a cup of tea.

Ingredients:

• 400g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g pumpkin puree (canned or fresh)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour, whole wheat flour, water, and pumpkin puree. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, and Spices: After the autolyse, add the active sourdough starter, salt, cinnamon, nutmeg, ginger, and cloves. Mix until well incorporated.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface and gently shape it into a loaf, ensuring even distribution of the spices.
5. Second Rise: Place the shaped dough in a floured proofing basket. Cover and let rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for another 15-20 minutes until golden brown.
8. Cool: Allow the bread to cool completely on a wire rack before slicing.

This pumpkin and spice sourdough bread is a delightful homage to autumn flavors. The warm spices create an inviting aroma as it bakes, filling your kitchen with a sense of comfort. This moist and tender loaf is perfect for breakfast or as a special treat during fall gatherings. Serve it with butter or cream cheese for a cozy start to your day or enjoy it as a flavorful snack any time.

Beet and Feta Sourdough Bread

Infuse your baking with vibrant color and flavor by trying this beet and feta sourdough bread. The earthy sweetness of roasted beets pairs beautifully with the creamy saltiness of feta cheese, creating a striking loaf that is as delicious as it is beautiful.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 200g roasted beets, pureed
• 100g feta cheese, crumbled

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, Beet Puree, and Feta: After the autolyse, add the active sourdough starter, salt, beet puree, and crumbled feta. Mix until well combined, being careful not to overwork the feta.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface and gently shape it into a loaf, ensuring the beets and feta are evenly distributed.
5. Second Rise: Place the shaped loaf in a floured proofing basket. Cover and let rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
8. Cool: Allow the bread to cool completely on a wire rack before slicing.

This beet and feta sourdough bread is not only eye-catching with its rich, deep color but also offers a deliciously unique flavor combination. The sweetness of the beets complements the salty feta, making this loaf a delightful addition to any meal. It’s perfect for sandwiches, serving alongside salads, or enjoyed simply with a drizzle of olive oil. Each slice is a celebration of flavors, making it a standout choice for those looking to experiment with their sourdough baking.

Olive and Herb Sourdough Bread

This savory olive and herb sourdough bread features a delightful blend of Mediterranean flavors, with briny olives and aromatic herbs. It’s an excellent companion for cheese platters, soups, or enjoyed simply with olive oil.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g mixed olives (black and green), pitted and chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, Olives, and Herbs: After the autolyse, add the active sourdough starter, salt, chopped olives, rosemary, and thyme. Mix until everything is evenly distributed throughout the dough.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Shape the Dough: Turn the dough out onto a lightly floured surface and gently shape it into a round or oval loaf, making sure to incorporate the olives and herbs.
5. Second Rise: Place the shaped dough in a floured proofing basket. Cover and let it rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
8. Cool: Transfer the loaf to a wire rack and allow it to cool completely before slicing.

This olive and herb sourdough bread is an excellent choice for those who enjoy bold flavors. The combination of salty olives and fragrant herbs creates a wonderfully savory loaf that’s perfect for dipping or serving alongside Mediterranean dishes. Each slice bursts with flavor, making it a standout addition to any meal or an impressive centerpiece for gatherings.

Honey and Walnut Sourdough Bread

Combining the natural sweetness of honey with the crunch of walnuts, this honey and walnut sourdough bread is a delightful treat. It’s perfect for breakfast with a smear of butter or enjoyed as an elegant accompaniment to cheese.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g walnuts, roughly chopped
• 50g honey (preferably raw)

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, Honey, and Walnuts: After the autolyse, add the active sourdough starter, salt, honey, and chopped walnuts. Mix until well combined, ensuring the walnuts are evenly distributed.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface and gently shape it into a round loaf, making sure to incorporate any walnuts that may have come loose during shaping.
5. Second Rise: Place the shaped dough in a floured proofing basket. Cover and let rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
8. Cool: Allow the bread to cool completely on a wire rack before slicing.

This honey and walnut sourdough bread is a delightful combination of sweet and nutty flavors. The honey adds a subtle sweetness that beautifully complements the crunch of the walnuts. This loaf is ideal for breakfast, topped with cream cheese or ricotta, or served alongside a cheese board for a touch of sweetness. Each bite offers a satisfying crunch, making it a memorable addition to your baking collection.

Spicy Jalapeño Cheddar Sourdough Bread

For those who love a kick, this spicy jalapeño cheddar sourdough bread brings together the heat of fresh jalapeños with the rich, creamy flavor of cheddar cheese. It’s perfect for sandwiches, toast, or simply enjoyed with butter.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g cheddar cheese, grated
• 1-2 fresh jalapeños, finely chopped (seeds removed for less heat)

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, Cheese, and Jalapeños: After the autolyse, add the active sourdough starter, salt, grated cheddar, and chopped jalapeños. Mix until everything is evenly combined.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface and gently shape it into a round or oval loaf, incorporating the cheese and jalapeños.
5. Second Rise: Place the shaped dough in a floured proofing basket. Cover and let rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
8. Cool: Transfer the loaf to a wire rack and allow it to cool completely before slicing.

This spicy jalapeño cheddar sourdough bread is a crowd-pleaser for anyone who enjoys bold flavors. The heat from the jalapeños perfectly complements the sharpness of the cheddar, creating a flavorful loaf that’s excellent for toast or served alongside chili or soups. Each slice is packed with flavor and will add a zing to your meals, making it a favorite for spicy food lovers.

Savory Tomato Basil Sourdough Bread

This savory tomato basil sourdough bread combines sun-dried tomatoes and fresh basil, creating a flavorful loaf that is perfect for sandwiches, bruschetta, or simply enjoyed with olive oil.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g sun-dried tomatoes, chopped (preferably in oil)
• 15g fresh basil, chopped

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, Tomatoes, and Basil: After the autolyse, add the active sourdough starter, salt, chopped sun-dried tomatoes, and fresh basil. Mix until evenly combined, ensuring the tomatoes and basil are well distributed throughout the dough.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface and gently shape it into a round or oval loaf, ensuring that the sun-dried tomatoes and basil are evenly distributed.
5. Second Rise: Place the shaped dough in a floured proofing basket. Cover and let rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
8. Cool: Transfer the loaf to a wire rack and allow it to cool completely before slicing.

This savory tomato basil sourdough bread is a delicious addition to any meal. The rich, tangy flavor of the sun-dried tomatoes pairs beautifully with the aromatic freshness of basil. It’s perfect for summer picnics or served alongside soups and salads, bringing a taste of the Mediterranean to your table with every bite.

Cheesy Garlic Sourdough Bread

Indulge in the rich flavors of this cheesy garlic sourdough bread, which is packed with roasted garlic and gooey cheese. It’s a fantastic choice for gatherings, making it perfect for sharing as an appetizer or side dish.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 3-4 cloves roasted garlic, mashed
• 150g shredded mozzarella cheese
• 50g grated Parmesan cheese

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, and Roasted Garlic: After the autolyse, add the active sourdough starter, salt, and mashed roasted garlic. Mix until combined.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface. Gently flatten it and sprinkle the shredded mozzarella and grated Parmesan over the surface. Fold the dough over to encase the cheese, then shape it into a round or oval loaf.
5. Second Rise: Place the shaped dough in a floured proofing basket. Cover and let rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown and the cheese is bubbly.
8. Cool: Allow the bread to cool completely on a wire rack before slicing.

This cheesy garlic sourdough bread is a flavor-packed delight that will please any crowd. The roasted garlic infuses the dough with a rich aroma, while the melted cheeses create a gooey, satisfying texture. It’s perfect for serving as a side with pasta dishes, used for sandwiches, or enjoyed on its own. Each bite is a warm, cheesy hug that will make it a favorite in your baking rotation.

Sweet Potato and Sage Sourdough Bread

This sweet potato and sage sourdough bread features the natural sweetness of roasted sweet potatoes paired with the earthy flavor of fresh sage. It’s a delightful twist on traditional sourdough that’s perfect for fall and winter meals.

Ingredients:

• 400g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 200g roasted sweet potato, mashed
• 15g fresh sage, chopped

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour, whole wheat flour, and water. Stir until no dry flour remains. Cover and let rest for 30 minutes.
2. Add Starter, Salt, Sweet Potato, and Sage: After the autolyse, add the active sourdough starter, salt, mashed sweet potato, and chopped sage. Mix until fully combined, ensuring even distribution of the sweet potato and sage throughout the dough.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Shape the Dough: Turn the dough out onto a floured surface and gently shape it into a round or oval loaf, ensuring the sweet potato and sage are evenly incorporated.
5. Second Rise: Place the shaped dough in a floured proofing basket. Cover and let rise for 2-4 hours at room temperature or refrigerate overnight.
6. Preheat the Oven: Preheat your oven to 450°F (230°C) with a Dutch oven inside for about 30 minutes.
7. Bake the Bread: Carefully transfer the dough onto parchment paper, score it, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15-20 minutes until golden brown.
8. Cool: Allow the bread to cool completely on a wire rack before slicing.

This sweet potato and sage sourdough bread offers a unique flavor combination that is both comforting and seasonal. The natural sweetness of the sweet potato lends a tender crumb, while the fresh sage adds a fragrant note that enhances the overall taste. This loaf pairs beautifully with roasted meats, soups, or enjoyed with butter. Each slice is a testament to the wonderful fusion of flavors, making it a must-try for anyone looking to elevate their sourdough baking.

Note: More recipes​ are coming soon!