25+ Delicious Extra Sour Sourdough Bread Recipes for Every Baker

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Sourdough bread has gained immense popularity in recent years, with its unique tangy flavor and chewy texture captivating the palates of home bakers and food enthusiasts alike.

Among the various types of sourdough, extra sour sourdough takes this beloved bread to new heights, intensifying the sour notes and creating a delightful complexity that is both satisfying and unforgettable.

Whether you’re a seasoned sourdough baker or just starting your baking journey, this collection of 25+ extra sour sourdough bread recipes will inspire you to explore the world of fermentation and elevate your bread-making skills.

Each recipe in this compilation is designed to enhance the natural sourness of your bread, utilizing various techniques and ingredients to achieve that perfect tang.

From classic loaves to creative variations, you’ll discover a range of flavors, textures, and aromas that will make your homemade bread truly stand out.

Get ready to embrace the art of sourdough and impress your friends and family with these mouthwatering recipes that showcase the beauty of extra sour sourdough!

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25+ Delicious Extra Sour Sourdough Bread Recipes for Every Baker

Embarking on the journey of making extra sour sourdough bread is not only a culinary adventure but also a rewarding experience that connects you to the timeless tradition of bread-making.

The recipes provided in this article offer something for every taste and occasion, whether you prefer a rustic country loaf or a unique flavor combination.

With a little patience and practice, you can create loaves that are not only deliciously sour but also visually stunning.

As you experiment with these recipes, don’t be afraid to make them your own by incorporating your favorite herbs, spices, and ingredients. The beauty of sourdough lies in its versatility and the ability to customize flavors to suit your preferences.

So, gather your ingredients, fire up your oven, and let the delightful aroma of extra sour sourdough bread fill your home.

Classic Extra Sour Sourdough Bread

This classic extra sour sourdough bread recipe highlights the traditional methods of sourdough baking, using a long fermentation process to develop robust flavors. With its crusty exterior and chewy crumb, this bread is perfect for sandwiches, toast, or simply enjoyed with butter. The key to its sourness lies in the overnight fermentation, which enhances the tanginess and complexity of the flavor.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 500g bread flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Feed the Starter: In a bowl, mix 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Let it sit at room temperature for 6–8 hours until bubbly and doubled in size.
  2. Mix the Dough: In a large mixing bowl, combine 500g of bread flour, 350g of water, and 200g of your bubbly starter. Mix until no dry flour remains. Cover with a damp cloth and let it rest for 30 minutes.
  3. Add Salt: Sprinkle 10g of salt over the dough and incorporate it by squeezing and folding the dough until the salt is fully dissolved.
  4. Bulk Fermentation: Cover the bowl with a damp cloth and let it ferment at room temperature (around 75°F or 24°C) for 4–5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface and gently shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: After resting, shape the dough into a tighter round or oblong loaf. Place it seam-side up in a floured proofing basket (banneton).
  7. Proof: Cover and let it proof for 2–4 hours at room temperature or refrigerate overnight for an even tangier flavor.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
  9. Bake: Carefully remove the hot Dutch oven, place your dough inside (seam side down), and score the top. Cover and bake for 30 minutes. Remove the lid and bake for another 15–20 minutes until golden brown.
  10. Cool: Remove the bread and let it cool on a wire rack before slicing.

This classic extra sour sourdough bread embodies the art of traditional baking with a depth of flavor that sets it apart. The long fermentation process not only develops the signature sour taste but also enhances the bread’s texture. Enjoy this bread as part of your meals, whether toasted with avocado, served with soups, or simply enjoyed plain. Its crusty exterior and soft, tangy interior will surely impress your family and friends, making it a perfect addition to any bread lover’s repertoire.

Extra Sour Sourdough with Whole Wheat Flour

This extra sour sourdough recipe incorporates whole wheat flour, adding nuttiness and depth to the bread. The combination of whole wheat and a longer fermentation enhances the sour profile, creating a bread that’s not only flavorful but also nutritious. The hearty texture makes it perfect for pairing with hearty stews or enjoying with your favorite cheese.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g whole wheat flour
    • 100g water (room temperature)
  • For the Dough:
    • 400g bread flour
    • 100g whole wheat flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Prepare the Starter: In a bowl, combine 100g of active sourdough starter, 100g of whole wheat flour, and 100g of water. Let it sit for 6–8 hours until bubbly.
  2. Combine Ingredients: In a large mixing bowl, mix 400g of bread flour, 100g of whole wheat flour, and 350g of water with 200g of bubbly starter. Stir until no dry flour remains. Cover and rest for 30 minutes.
  3. Add Salt: Add 10g of salt and mix thoroughly using your hands to incorporate it into the dough.
  4. Bulk Fermentation: Cover and let the dough ferment for 4–5 hours at room temperature, performing stretch and folds every 30 minutes.
  5. Shape: Gently turn the dough onto a floured surface and shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: Shape into a tight round loaf and place it seam-side up in a floured banneton.
  7. Proof: Let it proof for 2–4 hours at room temperature or refrigerate overnight.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Place the shaped dough into the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes.
  10. Cool: Transfer to a wire rack to cool completely before slicing.

This extra sour sourdough with whole wheat flour is a fantastic option for those looking to enjoy a healthier bread without sacrificing flavor. The whole wheat adds a robust, nutty flavor that complements the sour tang beautifully. This bread pairs well with savory dishes, making it an ideal choice for meals. Try using it for sandwiches, or enjoy it with butter and jam for breakfast. The enhanced nutrition and flavor will make this loaf a favorite in your household.

Extra Sour Rye Sourdough Bread

Embrace the unique flavors of rye in this extra sour sourdough recipe. Rye flour not only imparts a deep, earthy flavor but also contributes to the tangy profile. This bread is perfect for those who enjoy a hearty loaf with a complex taste. The dense crumb and crispy crust make it excellent for toasting or pairing with smoked meats and cheeses.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g rye flour
    • 100g water (room temperature)
  • For the Dough:
    • 300g bread flour
    • 200g rye flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Activate the Starter: In a bowl, mix 100g of active sourdough starter, 100g of rye flour, and 100g of water. Let it ferment for 6–8 hours until bubbly.
  2. Mix the Dough: In a large bowl, combine 300g of bread flour, 200g of rye flour, and 350g of water with 200g of the bubbly starter. Mix until no dry flour remains. Cover and rest for 30 minutes.
  3. Incorporate Salt: Add 10g of salt to the dough and mix until well combined.
  4. Bulk Fermentation: Cover and let the dough rise for 4–5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Loaf: Gently turn the dough onto a floured surface and shape it into a round loaf. Allow it to rest for 30 minutes.
  6. Final Shape: Shape the dough again into a tight round or oval and place it seam-side up in a floured banneton.
  7. Proof: Cover and proof for 2–4 hours at room temperature or refrigerate overnight.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Carefully place the dough in the preheated Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for another 15–20 minutes until deeply golden.
  10. Cool: Allow the bread to cool on a wire rack before slicing.

This extra sour rye sourdough bread offers a delightful combination of flavor and texture. The earthy notes of rye enhance the sourness, creating a loaf that is rich and satisfying. It’s a fantastic accompaniment to a variety of dishes, especially those with bold flavors like smoked salmon or cured meats. Whether enjoyed as toast with butter or as part of a cheese platter, this bread will elevate your meals with its unique character and hearty texture.

Extra Sour Sourdough with Apple Cider Vinegar

This extra sour sourdough bread recipe incorporates apple cider vinegar, which boosts the sourness and adds a fruity undertone. The vinegar not only enhances the flavor but also helps with the dough’s structure, resulting in a beautifully textured loaf. This bread is perfect for those who enjoy a tangy flavor with a hint of sweetness and pairs wonderfully with salads or as a base for gourmet sandwiches.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 500g bread flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 2 tbsp apple cider vinegar
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Feed the Starter: In a bowl, mix 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Let it sit at room temperature for 6–8 hours until bubbly and doubled in size.
  2. Mix the Dough: In a large mixing bowl, combine 500g of bread flour, 350g of water, and 200g of your bubbly starter. Mix until no dry flour remains. Add 2 tablespoons of apple cider vinegar and mix again until incorporated. Cover and let it rest for 30 minutes.
  3. Add Salt: Sprinkle 10g of salt over the dough and mix thoroughly by squeezing and folding the dough until the salt is fully dissolved.
  4. Bulk Fermentation: Cover the bowl with a damp cloth and let it ferment at room temperature (around 75°F or 24°C) for 4–5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface and gently shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: Shape the dough into a tighter round or oblong loaf and place it seam-side up in a floured proofing basket (banneton).
  7. Proof: Cover and let it proof for 2–4 hours at room temperature or refrigerate overnight for an even tangier flavor.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
  9. Bake: Carefully remove the hot Dutch oven, place your dough inside (seam side down), and score the top. Cover and bake for 30 minutes. Remove the lid and bake for another 15–20 minutes until golden brown.
  10. Cool: Remove the bread and let it cool on a wire rack before slicing.

This extra sour sourdough with apple cider vinegar is a delightful blend of tangy and fruity flavors. The vinegar adds complexity to the sourness, making each bite a unique experience. It’s an excellent choice for enhancing sandwiches or serving alongside soups and salads. This bread not only satisfies your sourdough cravings but also showcases the versatility of sourdough baking. Your family and friends will love its distinct flavor and texture, making it a staple in your bread rotation.

Extra Sour Sourdough with Sesame Seeds

This extra sour sourdough recipe features toasted sesame seeds, which provide a nutty flavor and delightful crunch. The addition of seeds complements the sourness of the bread, creating a unique flavor profile that pairs well with both sweet and savory toppings. This bread is perfect for breakfast toast, sandwiches, or as an accompaniment to salads.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 450g bread flour
    • 50g whole wheat flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 100g toasted sesame seeds
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Prepare the Starter: In a bowl, mix 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Let it ferment at room temperature for 6–8 hours until bubbly.
  2. Combine Ingredients: In a large mixing bowl, combine 450g of bread flour, 50g of whole wheat flour, and 350g of water with 200g of bubbly starter. Mix until no dry flour remains. Cover and let it rest for 30 minutes.
  3. Add Salt and Seeds: Add 10g of salt and 100g of toasted sesame seeds to the dough. Mix thoroughly to ensure the seeds are evenly distributed.
  4. Bulk Fermentation: Cover and let the dough rise for 4–5 hours at room temperature, performing stretch and folds every 30 minutes.
  5. Shape the Loaf: Gently turn the dough onto a floured surface and shape it into a round loaf. Allow it to rest for 30 minutes.
  6. Final Shape: Shape the dough into a tight round or oval and place it seam-side up in a floured banneton.
  7. Proof: Cover and let it proof for 2–4 hours at room temperature or refrigerate overnight.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Carefully place the dough in the preheated Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for another 15–20 minutes until golden.
  10. Cool: Allow the bread to cool on a wire rack before slicing.

This extra sour sourdough with sesame seeds offers a delightful combination of flavors and textures. The nutty crunch of the toasted sesame seeds enhances the bread’s natural sourness, making it a versatile option for any meal. Whether enjoyed as toast with a spread, in a sandwich, or served alongside a cheese platter, this bread is sure to impress. Its unique flavor profile will add depth to your meals, and its satisfying texture will keep you coming back for more.

Extra Sour Sourdough with Dill and Garlic

This extra sour sourdough bread is infused with dill and garlic, providing a flavorful twist that elevates the classic sourdough taste. The aromatic herbs and spices create a bread that’s perfect for pairing with soups, salads, or as a side for Mediterranean dishes. The sourness is enhanced by the fermentation process, making this loaf not only delicious but also aromatic and enticing.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 500g bread flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 3 cloves garlic (minced)
    • 2 tbsp fresh dill (chopped, or 1 tbsp dried dill)
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Feed the Starter: In a bowl, combine 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Let it sit at room temperature for 6–8 hours until bubbly.
  2. Mix the Dough: In a large mixing bowl, mix 500g of bread flour, 350g of water, and 200g of bubbly starter until no dry flour remains. Cover and let it rest for 30 minutes.
  3. Add Garlic, Dill, and Salt: After resting, add 10g of salt, 3 minced garlic cloves, and 2 tablespoons of chopped dill to the dough. Mix thoroughly to incorporate all the ingredients.
  4. Bulk Fermentation: Cover the bowl and let it rise for 4–5 hours at room temperature, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: Shape the dough again into a tight round or oval and place it seam-side up in a floured banneton.
  7. Proof: Cover and let it proof for 2–4 hours at room temperature or refrigerate overnight for an even tangier flavor.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Carefully place the dough in the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for another 15–20 minutes until deeply golden.
  10. Cool: Remove the bread and allow it to cool on a wire rack before slicing.

This extra sour sourdough with dill and garlic offers a unique flavor experience that pairs well with a variety of dishes. The fragrant dill and aromatic garlic add depth and character to the sourdough, making it a fantastic choice for gatherings or everyday meals. Serve it alongside your favorite soups, or use it as a flavorful base for sandwiches.

Extra Sour Sourdough with Citrus Zest

Infused with fresh citrus zest, this extra sour sourdough bread offers a bright, zesty flavor that complements the natural sourness of the bread. The citrus notes enhance the overall taste, creating a refreshing loaf perfect for breakfast or as an accompaniment to savory dishes. This recipe is ideal for those looking to add a lively twist to their sourdough experience, making it a delightful addition to any meal.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 500g bread flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • Zest of 1 lemon
    • Zest of 1 orange
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Prepare the Starter: In a bowl, combine 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Allow it to ferment at room temperature for 6–8 hours until bubbly and active.
  2. Mix the Dough: In a large mixing bowl, combine 500g of bread flour, 350g of water, and 200g of your bubbly starter. Mix until no dry flour remains. Cover and let it rest for 30 minutes.
  3. Add Citrus Zest and Salt: After resting, add 10g of salt, the zest of 1 lemon, and the zest of 1 orange to the dough. Mix thoroughly to ensure the zest is evenly distributed.
  4. Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4–5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: Shape the dough into a tighter round or oval loaf and place it seam-side up in a floured banneton.
  7. Proof: Cover the dough and let it proof for 2–4 hours at room temperature, or refrigerate overnight for enhanced sourness.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
  9. Bake: Carefully remove the hot Dutch oven, place your dough inside, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes until golden brown.
  10. Cool: Remove the bread and let it cool on a wire rack before slicing.

This extra sour sourdough with citrus zest is a refreshing take on the traditional recipe, adding bright flavors that enhance the sour profile of the bread. Perfect for breakfast with butter and jam, or as a side for grilled meats and salads, this loaf will bring a burst of flavor to your table. The combination of zesty lemon and orange peel makes every bite a delightful experience, turning a simple bread into a standout dish.

Extra Sour Sourdough with Honey and Rosemary

This recipe combines the tangy flavor of extra sour sourdough with the sweetness of honey and the aromatic notes of fresh rosemary. The result is a beautifully balanced loaf that marries sweetness with savory herbal notes, creating a complex flavor that elevates your sourdough game. Perfect for serving with cheese, charcuterie, or as a unique base for sandwiches, this bread is sure to impress.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 500g bread flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 2 tbsp honey
    • 2 tbsp fresh rosemary (chopped, or 1 tbsp dried rosemary)
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Feed the Starter: In a bowl, mix 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Let it ferment at room temperature for 6–8 hours until bubbly.
  2. Combine Ingredients: In a large mixing bowl, mix 500g of bread flour, 350g of water, and 200g of your bubbly starter until no dry flour remains. Cover and let it rest for 30 minutes.
  3. Add Honey, Rosemary, and Salt: After resting, add 10g of salt, 2 tablespoons of honey, and 2 tablespoons of chopped rosemary to the dough. Mix thoroughly until well incorporated.
  4. Bulk Fermentation: Cover the bowl and let the dough rise for 4–5 hours at room temperature, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Gently turn the dough onto a floured surface and shape it into a round loaf. Allow it to rest for 30 minutes.
  6. Final Shape: Shape the dough into a tighter round or oval loaf and place it seam-side up in a floured banneton.
  7. Proof: Cover and let it proof for 2–4 hours at room temperature or refrigerate overnight for extra sourness.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Carefully place the dough in the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for another 15–20 minutes until golden brown.
  10. Cool: Remove the bread and let it cool on a wire rack before slicing.

This extra sour sourdough with honey and rosemary combines sweet and savory elements, making it a versatile bread for any occasion. The honey adds a subtle sweetness that balances the sourness, while the rosemary infuses the loaf with an earthy aroma. Whether enjoyed on its own, toasted with butter, or as part of a cheese platter, this bread brings a touch of elegance to your dining experience. Its unique flavor profile will undoubtedly make it a favorite in your home.

Extra Sour Sourdough with Spices

This extra sour sourdough bread is infused with warming spices such as cinnamon, nutmeg, and allspice, offering a unique and aromatic flavor that sets it apart from traditional sourdough. The addition of spices not only enhances the tanginess of the bread but also creates a comforting and inviting aroma as it bakes. This loaf is perfect for breakfast, especially when paired with butter or cream cheese, and adds a delightful twist to your sourdough repertoire.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 500g bread flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp allspice
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Prepare the Starter: In a bowl, mix 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Let it sit at room temperature for 6–8 hours until bubbly.
  2. Mix the Dough: In a large mixing bowl, combine 500g of bread flour, 350g of water, and 200g of your bubbly starter. Mix until no dry flour remains. Cover and let it rest for 30 minutes.
  3. Add Spices and Salt: After the resting period, add 10g of salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of allspice to the dough. Mix thoroughly to ensure the spices are evenly distributed.
  4. Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4–5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: Shape the dough again into a tighter round or oval and place it seam-side up in a floured banneton.
  7. Proof: Cover and let it proof for 2–4 hours at room temperature, or refrigerate overnight for enhanced sourness.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Carefully remove the hot Dutch oven, place your dough inside, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes until golden brown.
  10. Cool: Allow the bread to cool on a wire rack before slicing.

Extra Sour Sourdough with Garlic and Herb Infusion

This extra sour sourdough bread features a delightful infusion of roasted garlic and fresh herbs, creating a savory loaf that’s perfect for pairing with soups, stews, or as a standalone snack. The robust flavors of garlic and herbs enhance the bread’s natural sourness, resulting in a savory treat that’s sure to impress your family and friends.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 500g bread flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 3–4 cloves of roasted garlic (mashed)
    • 2 tbsp fresh herbs (such as rosemary, thyme, or parsley, finely chopped)
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Prepare the Starter: In a bowl, mix 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Allow it to ferment at room temperature for 6–8 hours until bubbly.
  2. Mix the Dough: In a large mixing bowl, combine 500g of bread flour, 350g of water, and 200g of your bubbly starter. Mix until no dry flour remains. Cover and let it rest for 30 minutes.
  3. Add Garlic and Herbs: After resting, add 10g of salt, the mashed roasted garlic, and the chopped herbs to the dough. Mix thoroughly to ensure everything is well distributed.
  4. Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4–5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: Shape the dough again into a tighter round or oval and place it seam-side up in a floured banneton.
  7. Proof: Cover and let it proof for 2–4 hours at room temperature, or refrigerate overnight for added sourness.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Carefully place the dough in the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes until golden brown.
  10. Cool: Remove the bread and let it cool on a wire rack before slicing.

This extra sour sourdough with garlic and herbs is a savory delight, perfect for any meal. The combination of roasted garlic and fresh herbs enhances the tanginess of the bread, making it a flavorful addition to your table. Whether enjoyed with a bowl of soup or toasted with butter, this loaf will elevate any dish.

Extra Sour Sourdough with Dried Fruits and Nuts

This extra sour sourdough bread is packed with nutritious dried fruits and nuts, adding a delightful sweetness and texture to the tangy base. The combination of ingredients creates a unique flavor profile that works well for breakfast, as a snack, or as an accompaniment to cheese and charcuterie boards.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 500g bread flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 100g mixed dried fruits (such as cranberries, raisins, and apricots, chopped)
    • 100g mixed nuts (such as walnuts, pecans, and almonds, chopped)
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Prepare the Starter: In a bowl, combine 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Let it sit at room temperature for 6–8 hours until bubbly.
  2. Mix the Dough: In a large mixing bowl, combine 500g of bread flour, 350g of water, and 200g of your bubbly starter. Mix until no dry flour remains. Cover and let it rest for 30 minutes.
  3. Add Salt, Dried Fruits, and Nuts: After resting, add 10g of salt, the chopped dried fruits, and the chopped nuts to the dough. Mix thoroughly to ensure even distribution.
  4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Gently turn the dough onto a floured surface and shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: Shape the dough again into a tighter round or oval and place it seam-side up in a floured banneton.
  7. Proof: Cover and let it proof for 2–4 hours at room temperature or refrigerate overnight for a more pronounced sour flavor.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Carefully place the dough in the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes until golden brown.
  10. Cool: Let the bread cool on a wire rack before slicing.

This extra sour sourdough with dried fruits and nuts brings a wonderful balance of flavors and textures. The tangy sourdough complements the sweetness of the dried fruits while the nuts add a delightful crunch. It’s perfect for breakfast, served with yogurt, or as a sophisticated snack with cheese.

Extra Sour Sourdough with Cheese and Chives

This extra sour sourdough bread is infused with sharp cheese and fresh chives, creating a savory loaf that’s perfect for sandwiches or as a side to soups and salads. The cheese adds richness, while the chives contribute a subtle onion flavor, making this bread a deliciously flavorful option for any meal.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 500g bread flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 100g sharp cheddar cheese (grated)
    • 50g fresh chives (finely chopped)
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Prepare the Starter: In a bowl, mix 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Let it ferment at room temperature for 6–8 hours until bubbly.
  2. Mix the Dough: In a large mixing bowl, combine 500g of bread flour, 350g of water, and 200g of your bubbly starter. Mix until no dry flour remains. Cover and let it rest for 30 minutes.
  3. Add Cheese and Chives: After resting, add 10g of salt, the grated cheddar cheese, and the chopped chives to the dough. Mix thoroughly until well combined.
  4. Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4–5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: Shape the dough again into a tighter round or oval and place it seam-side up in a floured banneton.
  7. Proof: Cover and let it proof for 2–4 hours at room temperature, or refrigerate overnight for a tangier flavor.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Carefully place the dough in the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes until golden brown.
  10. Cool: Let the bread cool on a wire rack before slicing.

This extra sour sourdough with cheese and chives is a savory delight that’s perfect for any occasion. The sharp cheddar and fresh chives elevate the tanginess of the bread, making it a delicious choice for sandwiches or served alongside your favorite soups. Enjoy this flavorful loaf fresh from the oven, and it will quickly become a staple in your home.

Extra Sour Sourdough with Sun-Dried Tomatoes and Olives

This extra sour sourdough bread features the robust flavors of sun-dried tomatoes and briny olives, creating a Mediterranean-inspired loaf that’s perfect for snacking, sandwiches, or as a complement to salads. The acidity of the sourdough pairs beautifully with the rich, tangy notes of the sun-dried tomatoes and the saltiness of the olives, offering a delightful taste experience.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 500g bread flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 100g sun-dried tomatoes (chopped)
    • 100g pitted olives (such as Kalamata or green, chopped)
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Prepare the Starter: In a bowl, combine 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Let it sit at room temperature for 6–8 hours until bubbly.
  2. Mix the Dough: In a large mixing bowl, combine 500g of bread flour, 350g of water, and 200g of your bubbly starter. Mix until no dry flour remains. Cover and let it rest for 30 minutes.
  3. Add Sun-Dried Tomatoes and Olives: After resting, add 10g of salt, the chopped sun-dried tomatoes, and the chopped olives to the dough. Mix thoroughly to incorporate all ingredients.
  4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Gently turn the dough onto a floured surface and shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: Shape the dough again into a tighter round or oval and place it seam-side up in a floured banneton.
  7. Proof: Cover and let it proof for 2–4 hours at room temperature or refrigerate overnight for a more pronounced sour flavor.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Carefully place the dough in the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes until golden brown.
  10. Cool: Let the bread cool on a wire rack before slicing.

This extra sour sourdough with sun-dried tomatoes and olives delivers a flavorful punch with every bite. The tangy sourdough serves as the perfect base for the savory and slightly sweet sun-dried tomatoes, complemented by the rich, briny olives. It’s an excellent choice for a gourmet sandwich or simply enjoyed with olive oil for dipping, making it a standout addition to any meal.

Extra Sour Sourdough with Apple and Cinnamon

This extra sour sourdough bread combines the sweet and tart flavors of fresh apples with the warm spice of cinnamon, creating a unique loaf that’s perfect for breakfast or dessert. The bread’s tanginess balances the sweetness of the apples, resulting in a delightful treat that’s especially comforting during the fall season.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g all-purpose flour
    • 100g water (room temperature)
  • For the Dough:
    • 500g bread flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 150g fresh apples (peeled and diced)
    • 1 tbsp ground cinnamon
    • 50g sugar
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Prepare the Starter: In a bowl, mix 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Allow it to ferment at room temperature for 6–8 hours until bubbly.
  2. Mix the Dough: In a large mixing bowl, combine 500g of bread flour, 350g of water, and 200g of your bubbly starter. Mix until no dry flour remains. Cover and let it rest for 30 minutes.
  3. Add Apples and Cinnamon: After resting, add 10g of salt, the diced apples, 1 tbsp of ground cinnamon, and 50g of sugar to the dough. Mix well to ensure all ingredients are evenly distributed.
  4. Bulk Fermentation: Cover the bowl with a damp cloth and let the dough rise at room temperature for 4–5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Gently turn the dough onto a floured surface and shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: Shape the dough again into a tighter round or oval and place it seam-side up in a floured banneton.
  7. Proof: Cover and let it proof for 2–4 hours at room temperature or refrigerate overnight for enhanced sourness.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Carefully place the dough in the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes until golden brown.
  10. Cool: Let the bread cool on a wire rack before slicing.

This extra sour sourdough with apple and cinnamon is a wonderful way to enjoy the tangy flavors of sourdough with a sweet twist. The combination of apples and cinnamon creates a cozy, comforting loaf that’s perfect for breakfast toast or as a dessert with a dollop of whipped cream. This bread is sure to become a favorite in your home, bringing warmth and flavor to your table.

Extra Sour Sourdough with Caraway Seeds and Rye Flour

This extra sour sourdough bread combines the earthy flavors of rye flour with aromatic caraway seeds, resulting in a uniquely flavored loaf that’s perfect for pairing with cheeses or as a base for hearty sandwiches. The sourdough fermentation enhances the bread’s complexity, creating a deliciously tangy, aromatic experience.

Ingredients:

  • For the Starter:
    • 100g active sourdough starter
    • 100g rye flour
    • 100g water (room temperature)
  • For the Dough:
    • 400g bread flour
    • 100g rye flour
    • 350g water (at 85°F or 29°C)
    • 10g salt
    • 2 tbsp caraway seeds
    • 200g sourdough starter (from the above mix)

Instructions:

  1. Prepare the Starter: In a bowl, mix 100g of active sourdough starter, 100g of rye flour, and 100g of water. Allow it to ferment at room temperature for 6–8 hours until bubbly.
  2. Mix the Dough: In a large mixing bowl, combine 400g of bread flour, 100g of rye flour, 350g of water, and 200g of your bubbly starter. Mix until no dry flour remains. Cover and let it rest for 30 minutes.
  3. Add Salt and Caraway Seeds: After resting, add 10g of salt and 2 tbsp of caraway seeds to the dough. Mix thoroughly to incorporate the ingredients.
  4. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4–5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface and shape it into a round loaf. Let it rest for 30 minutes.
  6. Final Shape: Shape the dough again into a tighter round or oval and place it seam-side up in a floured banneton.
  7. Proof: Cover and let it proof for 2–4 hours at room temperature, or refrigerate overnight for a more pronounced sour flavor.
  8. Preheat Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
  9. Bake: Carefully place the dough in the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15–20 minutes until golden brown.
  10. Cool: Let the bread cool on a wire rack before slicing.

This extra sour sourdough with caraway seeds and rye flour delivers a distinctive flavor that’s both hearty and aromatic. The tanginess of the sourdough beautifully complements the nutty rye and fragrant caraway, making it a fantastic choice for open-faced sandwiches or as an accompaniment to robust soups and stews. Enjoy this loaf fresh from the oven, and savor its unique flavors that transport you to a cozy café with each bite.

Note: More recipes are coming soon!