25+ Flavor-Packed Extra Tangy Sourdough Bread Recipes You Must Try

Sourdough bread has long been celebrated for its unique flavor profile, characterized by a delightful tang that comes from the natural fermentation process.

But what if you could take that tanginess to the next level? In this article, we’ll explore 25+ extra tangy sourdough bread recipes that elevate the classic loaf into a world of bold flavors and exciting combinations.

Whether you’re a seasoned baker or just starting out, these recipes offer something for everyone.

From spicy jalapeño cheddar to sweet cranberry orange, you’ll discover how to incorporate various ingredients that enhance the sourness and bring out rich, complex flavors in every bite.

Get ready to delight your taste buds with these irresistible breads that are perfect for sandwiches, toasting, or simply enjoying on their own!

25+ Flavor-Packed Extra Tangy Sourdough Bread Recipes You Must Try

Experimenting with extra tangy sourdough bread recipes opens up a new realm of culinary creativity. The tanginess of sourdough not only enhances the bread’s flavor but also adds a depth that pairs beautifully with a variety of toppings and dishes.

As you try out these 25+ recipes, you’ll find that sourdough can be so much more than just a simple loaf; it can be a versatile ingredient that transforms your meals.

So, grab your starter, embrace the fermentation process, and let your baking journey unfold with these delicious, tangy creations.

Each recipe is an invitation to explore new flavors and techniques, making your kitchen the ultimate destination for bread lovers.

Extra Tangy Sourdough Bread with Whole Wheat Flour

This whole wheat sourdough bread offers a robust flavor and a chewy texture, enhanced by a delightful tanginess. Whole wheat flour provides a heartier loaf that not only adds depth to the taste but also increases the bread’s nutritional value. The fermentation process, combined with a long proofing time, develops the distinctive sour notes that sourdough enthusiasts crave. This recipe is perfect for sandwiches, toast, or enjoying with butter and jam.

Ingredients:

• 500g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter (fed and bubbly)
• 10g salt
• 20g honey (optional for slight sweetness)

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the whole wheat flour and water. Mix until no dry flour remains. Let it rest for 30 minutes to an hour (autolyse).
2. Add Starter and Salt: Add the active sourdough starter and salt to the dough. Mix well until the ingredients are fully incorporated.
3. Bulk Fermentation: Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 4 to 6 hours. During the first 2 hours, perform stretch and folds every 30 minutes (pull one side of the dough up and fold it over itself, rotating the bowl each time).
4. Pre-shape the Dough: After bulk fermentation, turn the dough out onto a floured surface and pre-shape it into a round. Let it rest for 20 minutes.
5. Final Shape: Shape the dough into a tight round or oval, depending on your preferred baking vessel. Place it in a floured proofing basket seam side up.
6. Final Proof: Cover the dough and let it proof for 2 to 4 hours at room temperature, or overnight in the refrigerator for a more pronounced tangy flavor.
7. Preheat the Oven: About 30 minutes before baking, preheat your oven to 450°F (232°C) with a Dutch oven inside.
8. Score and Bake: Carefully transfer the dough to a parchment-lined surface, score the top with a sharp knife, and place it into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for an additional 15 to 20 minutes until the crust is deep brown.
9. Cool: Allow the bread to cool completely on a wire rack before slicing.

This whole wheat sourdough bread is not only tangy and flavorful but also packed with nutrients. The use of whole wheat flour adds fiber, making this bread a healthier option without sacrificing taste. Serve it fresh with a generous spread of butter, or use it as the base for a hearty sandwich. Each bite is a testament to the fermentation process, leaving you with a deliciously tangy experience that will have you coming back for more!

Cheddar and Chive Sourdough Bread

This cheddar and chive sourdough bread is a perfect blend of tanginess from the sourdough and savory flavors from sharp cheddar cheese and fresh chives. The cheese adds a rich creaminess, while the chives provide a burst of freshness that elevates the bread to gourmet status. This recipe is ideal for pairing with soups, salads, or as a standalone snack, making it a versatile addition to any meal.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 200g sharp cheddar cheese, grated
• 50g fresh chives, chopped

Instructions:

1. Combine Ingredients: In a large bowl, mix the bread flour and water until there are no dry bits. Let this mixture rest for about 30 minutes.
2. Add Starter and Salt: Add the sourdough starter and salt to the dough. Mix until well incorporated.
3. Mix in Cheese and Chives: After mixing, gently fold in the grated cheddar and chopped chives, ensuring even distribution throughout the dough.
4. Bulk Fermentation: Cover the bowl and let the dough rise for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
5. Shape the Dough: Once bulk fermentation is complete, turn the dough out onto a floured surface, shape it into a round or oval, and let it rest for 20 minutes.
6. Final Shaping: Shape the dough again, placing it seam side up in a floured proofing basket.
7. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for enhanced flavor.
8. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Transfer the dough to a parchment-lined surface, score, and place it into the hot Dutch oven. Bake covered for 30 minutes, then uncovered for another 15 to 20 minutes.
9. Cool Completely: Transfer the baked bread to a wire rack and allow it to cool completely before slicing.

The cheddar and chive sourdough bread is a delightful fusion of tangy and savory flavors that will impress anyone who tastes it. The sharpness of the cheddar cheese complements the sourdough’s tang, while the chives add a lovely freshness. This bread is perfect for snacking, toasting, or serving alongside your favorite meals. Enjoy it warm from the oven or toasted the next day for an irresistible breakfast treat!

Spicy Jalapeño Sourdough Bread

For those who love a little heat, this spicy jalapeño sourdough bread brings a delightful kick to the traditional sourdough recipe. The combination of tangy sourdough with fresh jalapeños creates a uniquely flavorful bread that’s perfect for sandwiches, toasting, or even as a side with your favorite chili or soup. This bread is not only delicious but also a fun way to experiment with flavors in your baking.

Ingredients:

• 500g all-purpose flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g fresh jalapeños, diced (seeds removed for less heat)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the all-purpose flour and water, mixing until there are no dry spots. Let it autolyse for 30 minutes.
2. Add Starter and Seasonings: Add the active sourdough starter, salt, garlic powder, and onion powder. Mix until fully combined.
3. Incorporate Jalapeños: Gently fold in the diced jalapeños, ensuring they are evenly distributed throughout the dough.
4. Bulk Fermentation: Cover the bowl and let the dough ferment for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
5. Pre-shape the Dough: Once fermentation is complete, turn the dough out onto a floured surface and shape it into a round. Allow it to rest for 20 minutes.
6. Final Shape: Shape the dough again and place it seam side up in a floured proofing basket.
7. Final Proof: Let it proof for 2 to 4 hours at room temperature or overnight in the refrigerator.
8. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Transfer the dough to a parchment-lined surface, score the top, and carefully place it into the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
9. Cool: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

This spicy jalapeño sourdough bread is a fantastic way to add some excitement to your baking repertoire. The heat from the jalapeños is perfectly balanced by the tanginess of the sourdough, creating a flavor explosion with each bite. Whether you enjoy it as a spicy twist on a sandwich or as an accompaniment to a hearty soup, this bread is sure to become a favorite in your home. The beautiful crust and tender crumb make it visually appealing, while the unique flavor profile keeps it interesting and delicious!

Lemon Zest and Herb Sourdough Bread

This lemon zest and herb sourdough bread is a refreshing twist on the traditional recipe, bringing a bright and zesty flavor to your bread basket. The addition of lemon zest not only adds tanginess but also enhances the overall aroma, making it an ideal choice for summer gatherings or as a delightful accompaniment to a light salad or seafood dish. Fresh herbs, such as rosemary or thyme, complement the citrus, creating a unique flavor profile that elevates the humble sourdough loaf.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• Zest of 1 large lemon
• 2 tablespoons fresh rosemary or thyme, chopped

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until there are no dry bits, then let it rest for about 30 minutes (autolyse).
2. Add Starter, Salt, Zest, and Herbs: Add the active sourdough starter, salt, lemon zest, and chopped herbs to the dough. Mix well until all ingredients are fully incorporated.
3. Bulk Fermentation: Cover the bowl with a damp cloth and allow the dough to rise for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Pre-shape the Dough: Once bulk fermentation is complete, turn the dough out onto a floured surface and pre-shape it into a round. Allow it to rest for 20 minutes.
5. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
6. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a more pronounced tangy flavor.
7. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined surface, score the top, and place it into the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
8. Cool Completely: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

This lemon zest and herb sourdough bread is a delightful blend of tangy, savory, and refreshing flavors that can elevate any meal. The zesty aroma fills your kitchen as it bakes, creating an inviting atmosphere. Enjoy it as a side with grilled chicken, fish, or alongside a fresh garden salad. The bright flavors make it perfect for picnics or barbecues, and it also pairs wonderfully with cheese, offering a sophisticated twist to your bread selections.

Cranberry Walnut Sourdough Bread

This cranberry walnut sourdough bread combines the tangy notes of sourdough with the sweet and tart flavor of dried cranberries and the rich, earthy crunch of walnuts. It’s a perfect choice for breakfast or as a snack, making a delightful base for both sweet and savory toppings. This recipe is particularly enjoyable during the fall and winter months, offering a cozy and festive touch to your bread-making repertoire.

Ingredients:

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

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water. Stir until no dry flour remains and let it autolyse for 30 minutes.
2. Add Starter and Salt: After the autolyse, add the active sourdough starter and salt to the mixture. Mix until fully combined.
3. Incorporate Cranberries and Walnuts: Gently fold in the chopped cranberries and walnuts until evenly distributed throughout the dough.
4. Bulk Fermentation: Cover the bowl and allow the dough to ferment for about 4 to 6 hours, performing stretch and folds every 30 minutes during the first 2 hours.
5. Pre-shape the Dough: After bulk fermentation, turn the dough out onto a floured surface and pre-shape it into a round. Allow it to rest for 20 minutes.
6. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
7. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a deeper flavor.
8. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Transfer the dough to a parchment-lined surface, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
9. Cool Completely: Once baked, transfer the bread to a wire rack and allow it to cool completely before slicing.

This cranberry walnut sourdough bread is a beautifully balanced loaf that offers both tangy and sweet flavors, making it an ideal choice for breakfast, brunch, or snacking. The chewy texture of the cranberries and the crunch of the walnuts add delightful elements to each bite. Enjoy it plain, or spread some cream cheese or butter on top for a richer experience. This bread is not only satisfying but also makes a thoughtful gift during the holiday season, bringing warmth and joy to anyone lucky enough to receive it!

Spiced Pumpkin Sourdough Bread

This spiced pumpkin sourdough bread is a cozy, flavorful loaf that celebrates the essence of fall. The addition of pure pumpkin puree not only contributes moisture but also enhances the bread’s natural sweetness and vibrant color. The warming spices—cinnamon, nutmeg, and allspice—pair beautifully with the tangy notes of the sourdough, creating a uniquely delicious bread perfect for autumn gatherings or holiday celebrations.

Ingredients:

• 400g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 200g pumpkin puree (canned or fresh)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour, whole wheat flour, and water. Stir until there are no dry bits and let it rest for 30 minutes (autolyse).
2. Add Starter, Salt, and Pumpkin: After the autolyse, add the active sourdough starter, salt, pumpkin puree, cinnamon, nutmeg, and allspice. Mix until fully combined.
3. Bulk Fermentation: Cover the bowl and let the dough ferment for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Pre-shape the Dough: Once bulk fermentation is complete, turn the dough out onto a floured surface and pre-shape it into a round. Allow it to rest for 20 minutes.
5. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
6. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a more pronounced tangy flavor.
7. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined surface, score the top, and place it into the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
8. Cool Completely: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

This spiced pumpkin sourdough bread is a warm and inviting addition to any table, perfect for celebrating the flavors of the season. Its tangy yet sweet profile makes it incredibly versatile—delicious on its own, toasted with butter, or used for sandwiches. The fragrant spices fill your kitchen with a delightful aroma, making it hard to resist a slice straight from the oven. Whether enjoyed during Thanksgiving or as a cozy breakfast treat, this loaf captures the essence of fall in every bite!

Cheddar and Jalapeño Sourdough Bread

This cheddar and jalapeño sourdough bread is a bold, savory loaf that combines the tanginess of traditional sourdough with the sharpness of cheddar cheese and a spicy kick from jalapeños. Ideal for those who love a bit of heat, this bread makes a fantastic accompaniment to soups, stews, or as the base for a zesty sandwich. The melting cheese creates a delightful texture, while the jalapeños provide a vibrant flavor that is sure to impress.

Ingredients:

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

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until there are no dry bits, then let it rest for about 30 minutes (autolyse).
2. Add Starter, Salt, Cheese, and Jalapeños: After the autolyse, add the active sourdough starter, salt, grated cheddar, and diced jalapeños to the dough. Mix well until all ingredients are fully incorporated.
3. Bulk Fermentation: Cover the bowl with a damp cloth and allow the dough to rise for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Pre-shape the Dough: Once bulk fermentation is complete, turn the dough out onto a floured surface and pre-shape it into a round. Allow it to rest for 20 minutes.
5. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
6. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a more pronounced tangy flavor.
7. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined surface, score the top, and place it into the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
8. Cool Completely: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

This cheddar and jalapeño sourdough bread is perfect for those who enjoy bold flavors. The tangy sourdough base pairs beautifully with the creamy cheddar, while the jalapeños add a spicy twist. This loaf is not just delicious on its own; it can also be toasted for breakfast, served with chili, or used to make mouthwatering grilled cheese sandwiches. Its unique flavor profile will surely be a hit at any gathering, and the delightful aroma will have everyone reaching for a slice!

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Apple Cinnamon Raisin Sourdough Bread

This apple cinnamon raisin sourdough bread offers a delightful combination of sweet and spicy flavors, making it a perfect treat for breakfast or dessert. The tangy sourdough enhances the sweetness of the apples and raisins, while the warming spices create a cozy aroma that fills your kitchen. This bread is a fantastic way to use seasonal apples and can be enjoyed toasted with butter or as the base for a delicious French toast.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g diced apples (peeled and cored)
• 100g raisins
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water. Stir until there are no dry bits and let it autolyse for 30 minutes.
2. Add Starter, Salt, and Spices: After the autolyse, add the active sourdough starter, salt, ground cinnamon, and nutmeg to the dough. Mix until fully combined.
3. Incorporate Apples and Raisins: Gently fold in the diced apples and raisins until evenly distributed throughout the dough.
4. Bulk Fermentation: Cover the bowl and allow the dough to ferment for about 4 to 6 hours, performing stretch and folds every 30 minutes during the first 2 hours.
5. Pre-shape the Dough: After bulk fermentation, turn the dough out onto a floured surface and pre-shape it into a round. Allow it to rest for 20 minutes.
6. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
7. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a more pronounced tangy flavor.
8. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined surface, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
9. Cool Completely: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

This apple cinnamon raisin sourdough bread is a delightful way to embrace fall flavors. The combination of tangy sourdough with sweet apples and chewy raisins creates a wonderful texture and taste experience. Whether you enjoy it for breakfast with a pat of butter or as a comforting dessert with a drizzle of honey, this bread is sure to satisfy your cravings. It’s a lovely addition to any brunch spread and makes for a thoughtful gift for friends and family during the holiday season.

Smoky Chipotle Sourdough Bread

This smoky chipotle sourdough bread is a bold and flavorful loaf that combines the tangy goodness of sourdough with the rich, smoky heat of chipotle peppers. It’s an excellent choice for those who enjoy a bit of spice in their bread. Perfect for sandwiches, especially with roasted meats or grilled vegetables, this bread packs a punch that will leave a lasting impression on your taste buds.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 2 to 3 chipotle peppers in adobo sauce, minced (adjust to taste)
• 1 teaspoon smoked paprika

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until there are no dry bits, then let it rest for about 30 minutes (autolyse).
2. Add Starter, Salt, and Chipotle: After the autolyse, add the active sourdough starter, salt, minced chipotle peppers, and smoked paprika. Mix well until all ingredients are fully incorporated.
3. Bulk Fermentation: Cover the bowl with a damp cloth and allow the dough to rise for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Pre-shape the Dough: Once bulk fermentation is complete, turn the dough out onto a floured surface and pre-shape it into a round. Allow it to rest for 20 minutes.
5. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
6. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a more pronounced tangy flavor.
7. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined surface, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
8. Cool Completely: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

This smoky chipotle sourdough bread is not only a visual delight but also a flavor powerhouse. The tangy notes from the sourdough beautifully complement the smoky spice of the chipotle, creating a bread that’s versatile and exciting. It’s perfect for making sandwiches, especially with hearty fillings like pulled pork or roasted vegetables, and it also stands out when served alongside soups or stews. This loaf will add a unique twist to your bread-making repertoire and is sure to impress anyone who takes a bite!

Lemon Thyme Sourdough Bread

This lemon thyme sourdough bread is a fragrant and refreshing loaf that brings a burst of citrus flavor to the classic sourdough. The zesty lemon brightens the bread, while the earthy thyme adds a layer of complexity, making it perfect for spring and summer meals. This bread pairs wonderfully with seafood, salads, or can be enjoyed on its own with a drizzle of olive oil or butter. The unique flavor profile makes it a delightful addition to any bread basket.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• Zest of 1 lemon
• 2 tablespoons fresh thyme leaves (or 1 tablespoon dried thyme)
• 1 tablespoon lemon juice

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water. Stir until there are no dry bits, then let it rest for 30 minutes (autolyse).
2. Add Starter, Salt, Lemon, and Thyme: After the autolyse, add the active sourdough starter, salt, lemon zest, lemon juice, and thyme to the dough. Mix well until all ingredients are fully incorporated.
3. Bulk Fermentation: Cover the bowl with a damp cloth and let the dough rise for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Pre-shape the Dough: Once bulk fermentation is complete, turn the dough out onto a floured surface and pre-shape it into a round. Let it rest for 20 minutes.
5. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
6. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a more pronounced tangy flavor.
7. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined surface, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
8. Cool Completely: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

This lemon thyme sourdough bread is a delightful way to enjoy the vibrant flavors of citrus and herbs. Its tangy profile makes it a versatile companion to a variety of dishes, enhancing everything from grilled fish to light summer salads. The refreshing notes of lemon combined with the fragrant thyme create a bread that’s not only delicious but also visually appealing. Serve it at brunch, picnics, or simply as a lovely side for your weeknight dinners; it’s sure to impress anyone who tries it!

Roasted Garlic and Rosemary Sourdough Bread

This roasted garlic and rosemary sourdough bread combines the tanginess of sourdough with the rich, savory flavors of roasted garlic and fresh rosemary. The aromatic garlic adds a delicious depth, while the rosemary brings an herby freshness, creating a perfect balance. This loaf is fantastic for making sandwiches, serving alongside soups, or enjoying with cheese and charcuterie boards. Its warm, comforting flavors make it a must-try for any garlic lover.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 1 head of roasted garlic (about 5-6 cloves)
• 2 tablespoons fresh rosemary leaves, chopped (or 1 tablespoon dried rosemary)

Instructions:

1. Prepare the Roasted Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-40 minutes until soft. Let it cool, then squeeze the garlic cloves out of their skins.
2. Mix the Dough: In a large bowl, combine the bread flour and water. Stir until there are no dry bits, then let it rest for 30 minutes (autolyse).
3. Add Starter, Salt, Garlic, and Rosemary: After the autolyse, add the active sourdough starter, salt, roasted garlic, and chopped rosemary to the dough. Mix well until fully incorporated.
4. Bulk Fermentation: Cover the bowl with a damp cloth and let the dough rise for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
5. Pre-shape the Dough: Once bulk fermentation is complete, turn the dough out onto a floured surface and pre-shape it into a round. Allow it to rest for 20 minutes.
6. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
7. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a more pronounced tangy flavor.
8. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined surface, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
9. Cool Completely: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

Roasted garlic and rosemary sourdough bread is a comforting and flavorful loaf that elevates any meal. The caramelized sweetness of the roasted garlic combined with the earthy aroma of rosemary makes this bread a standout. It’s perfect for sandwiches, bruschetta, or simply slathered with butter. The delightful scent will fill your kitchen, making it an ideal bread for gatherings or cozy dinners. This recipe is not only delicious but also an excellent way to showcase the versatility of sourdough!

Fig and Walnut Sourdough Bread

This fig and walnut sourdough bread is a deliciously sweet and nutty loaf that highlights the natural tanginess of sourdough. The dried figs add a wonderful sweetness, while the walnuts provide a satisfying crunch. This bread is perfect for breakfast, toasted with cream cheese or goat cheese, or enjoyed alongside a cheese platter. Its rich flavors and textures make it a delightful addition to any bread lover’s repertoire.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 150g dried figs, chopped
• 100g walnuts, roughly chopped

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until there are no dry bits, then let it rest for 30 minutes (autolyse).
2. Add Starter, Salt, Figs, and Walnuts: After the autolyse, add the active sourdough starter, salt, chopped figs, and walnuts to the dough. Mix well until fully combined.
3. Bulk Fermentation: Cover the bowl with a damp cloth and let the dough rise for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Pre-shape the Dough: Once bulk fermentation is complete, turn the dough out onto a floured surface and pre-shape it into a round. Allow it to rest for 20 minutes.
5. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
6. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a more pronounced tangy flavor.
7. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined surface, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
8. Cool Completely: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

Fig and walnut sourdough bread is a delightful combination of sweetness and crunch that showcases the versatility of sourdough. The tangy notes of the bread complement the natural sweetness of the figs, while the walnuts add texture and depth. This bread is perfect for any time of day, whether enjoyed with breakfast, as a snack, or as part of a charcuterie board. The lovely interplay of flavors will impress your family and friends, making it a favorite in your baking repertoire!

Spicy Jalapeño Cheddar Sourdough Bread

This spicy jalapeño cheddar sourdough bread is a fiery twist on the classic loaf. Infused with fresh jalapeños and sharp cheddar cheese, it delivers a delightful kick that’s perfect for those who love a bit of heat. The tangy sourdough base complements the rich, creamy cheddar and the spicy jalapeños, creating a bold and flavorful bread that pairs excellently with chili, soups, or as a base for a hearty sandwich. Its crusty exterior and soft, chewy interior make every bite a treat!

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 100g sharp cheddar cheese, grated
• 2-3 fresh jalapeños, finely chopped (adjust for heat preference)

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Stir until no dry bits remain, then let it rest for 30 minutes (autolyse).
2. Add Starter, Salt, Cheese, and Jalapeños: After the autolyse, add the active sourdough starter, salt, grated cheddar, and chopped jalapeños to the dough. Mix well until all ingredients are fully combined.
3. Bulk Fermentation: Cover the bowl with a damp cloth and let the dough rise for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Pre-shape the Dough: Once bulk fermentation is complete, turn the dough out onto a floured surface and pre-shape it into a round. Allow it to rest for 20 minutes.
5. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
6. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for an intensified tangy flavor.
7. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined surface, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes until golden brown.
8. Cool Completely: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

This spicy jalapeño cheddar sourdough bread is sure to be a hit at any gathering or meal. The combination of spicy jalapeños and creamy cheddar creates a bread that’s both flavorful and satisfying, with a deliciously crunchy crust. Perfect for serving alongside a steaming bowl of soup or as the base for a gourmet grilled cheese sandwich, this bread adds a touch of excitement to your dining experience. Whether you enjoy it fresh out of the oven or toasted, each bite is packed with flavor that will tantalize your taste buds!

Cranberry Orange Sourdough Bread

This cranberry orange sourdough bread offers a delightful combination of tartness and sweetness. The bright flavor of fresh orange zest and juice complements the tangy cranberries, creating a festive loaf that’s perfect for the holidays or any occasion that calls for a touch of cheer. The bread’s beautiful color and unique flavor make it an excellent addition to breakfast tables or as a companion to cheese platters. This loaf can be served plain, toasted, or even with a light spread of butter.

Ingredients:

• 500g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• Zest of 1 orange
• 100g dried cranberries, roughly chopped
• 2 tablespoons fresh orange juice

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water. Stir until no dry bits remain, then let it rest for 30 minutes (autolyse).
2. Add Starter, Salt, Orange Zest, Juice, and Cranberries: After the autolyse, add the active sourdough starter, salt, orange zest, orange juice, and chopped cranberries to the dough. Mix well until fully incorporated.
3. Bulk Fermentation: Cover the bowl with a damp cloth and let the dough rise for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Pre-shape the Dough: Once bulk fermentation is complete, turn the dough out onto a floured surface and pre-shape it into a round. Allow it to rest for 20 minutes.
5. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
6. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a more pronounced tangy flavor.
7. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined surface, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
8. Cool Completely: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

Cranberry orange sourdough bread is a vibrant and flavorful addition to any meal or occasion. Its delightful sweetness and tanginess make it a perfect pairing with breakfast spreads, cheese, or as part of a festive holiday feast. The beautiful contrast of colors and flavors will brighten up any table, making it not just a treat for the palate but also a feast for the eyes. Whether enjoyed warm or toasted, this bread is sure to become a beloved recipe in your collection, bringing joy and flavor to every bite!

Honey Whole Wheat Sourdough Bread

This honey whole wheat sourdough bread is a nutritious and delicious option that combines the tanginess of sourdough with the natural sweetness of honey. The whole wheat flour adds a hearty texture and a nutty flavor, making it a wholesome choice for sandwiches or toast. This bread’s subtle sweetness complements savory spreads beautifully, while its robust flavor profile makes it a perfect everyday loaf. It’s a great way to incorporate more whole grains into your diet without sacrificing taste.

Ingredients:

• 400g whole wheat flour
• 100g bread flour
• 350g water (room temperature)
• 100g active sourdough starter
• 10g salt
• 30g honey

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the whole wheat flour, bread flour, and water. Stir until no dry bits remain, then let it rest for 30 minutes (autolyse).
2. Add Starter, Salt, and Honey: After the autolyse, add the active sourdough starter, salt, and honey to the dough. Mix well until fully combined.
3. Bulk Fermentation: Cover the bowl with a damp cloth and let the dough rise for about 4 to 6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
4. Pre-shape the Dough: Once bulk fermentation is complete, turn the dough out onto a floured surface and pre-shape it into a round. Allow it to rest for 20 minutes.
5. Final Shape: Shape the dough tightly and place it seam side up in a floured proofing basket.
6. Final Proof: Let the dough proof for 2 to 4 hours at room temperature or overnight in the refrigerator for a more pronounced tangy flavor.
7. Preheat and Bake: Preheat your oven to 450°F (232°C) with a Dutch oven inside. Carefully transfer the dough to a parchment-lined surface, score the top, and place it in the hot Dutch oven. Bake covered for 30 minutes, then uncover and bake for an additional 15 to 20 minutes.
8. Cool Completely: Once baked, transfer the bread to a wire rack and let it cool completely before slicing.

Honey whole wheat sourdough bread is a delightful and nutritious option for any meal. The combination of whole wheat flour and honey provides a wonderful balance of flavors and textures, creating a loaf that is both satisfying and healthful. Whether you use it for sandwiches, toast it for breakfast, or serve it alongside soups and salads, this bread brings a warm, wholesome touch to your table. Enjoying a slice of this bread is not just a treat for your taste buds but also a step toward a healthier lifestyle, making it a must-try recipe for all sourdough lovers!

Note: More recipes are coming soon!