50+ Irresistible Fall Sourdough Recipes to Warm Your Heart

As the leaves turn golden and the air becomes crisp, there’s no better way to celebrate the fall season than with the comforting aroma and taste of freshly baked sourdough bread.

Fall brings a bounty of seasonal ingredients like pumpkins, apples, cranberries, and warm spices, all of which can be beautifully incorporated into sourdough recipes.

Whether you’re an experienced baker or a novice, these 50+ fall sourdough recipes will inspire you to get creative in the kitchen and fill your home with the delightful scents and flavors of autumn.

From sweet pumpkin spice loaves to savory herb and cheese breads, there’s something for everyone to enjoy.

50+ Irresistible Fall Sourdough Recipes to Warm Your Heart

As we embrace the cozy season of fall, these sourdough recipes offer a wonderful way to connect with the rich flavors of the harvest.

Each recipe in this collection provides a unique twist on traditional sourdough, utilizing the best of autumn’s ingredients. Baking sourdough bread not only fills your home with warmth and delicious aromas but also brings a sense of accomplishment and joy.

Whether you’re baking for your family, friends, or just for yourself, these 50+ fall sourdough recipes will surely become favorites in your seasonal repertoire.

Happy baking and enjoy the bountiful tastes of fall!

Pumpkin Spice Sourdough Bread

Embrace the flavors of fall with this delightful Pumpkin Spice Sourdough Bread. This recipe combines the tangy taste of sourdough with the warm, comforting spices of pumpkin pie, creating a loaf that is perfect for autumn mornings. With its rich, golden color and aromatic spices, this bread is not only delicious but also a feast for the eyes.

Ingredients:

• 1 cup active sourdough starter
• 1 cup pumpkin puree
• 4 cups bread flour
• 1 cup water
• 1 tablespoon pumpkin pie spice
• 2 teaspoons salt
• 1 tablespoon honey (optional)
• 1 tablespoon olive oil

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly. Feed it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, pumpkin puree, and water. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour, pumpkin pie spice, and salt to the mixture. Stir until a rough dough forms.
4. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
6. Shape Dough: Punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet or in a proofing basket.
7. Second Rise: Cover and let it rise for another 2-3 hours.
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
9. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
10. Cool: Let the bread cool on a wire rack before slicing.

This Pumpkin Spice Sourdough Bread is a wonderful way to celebrate the fall season. The combination of tangy sourdough and warm pumpkin spices makes it an ideal choice for breakfast or as an accompaniment to soups and stews. Enjoy it toasted with a spread of butter or your favorite autumn preserves for a true taste of fall.

Apple Cinnamon Sourdough Muffins

Apple Cinnamon Sourdough Muffins are a perfect fall treat, capturing the essence of the season with their sweet and spicy flavors. These muffins are moist, fluffy, and packed with chunks of fresh apples and a hint of cinnamon, making them a great way to start your day or enjoy as an afternoon snack.

Ingredients:

• 1 cup sourdough starter discard
• 2 cups all-purpose flour
• 1 cup diced apples
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 cup milk
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter discard, sugar, vegetable oil, eggs, milk, and vanilla extract. Mix until well blended.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, cinnamon, baking soda, and salt.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the diced apples.
5. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These Apple Cinnamon Sourdough Muffins are a delightful way to enjoy the flavors of fall. The combination of apples and cinnamon with the subtle tang of sourdough creates a unique and delicious muffin. Perfect for breakfast on the go or a cozy afternoon snack with a cup of tea.

Cranberry Walnut Sourdough Bread

Cranberry Walnut Sourdough Bread is a festive and flavorful addition to your fall baking repertoire. This bread combines the tartness of cranberries with the crunch of walnuts, all enveloped in a tangy sourdough loaf. It’s perfect for holiday gatherings or as a special treat for your family.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup water
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 2 teaspoons salt
• 1 tablespoon honey (optional)

Instructions:

1. Activate Starter: Make sure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start.
2. Mix Ingredients: In a large bowl, mix the sourdough starter, water, and honey until combined. Add the bread flour and salt, mixing until a rough dough forms.
3. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes, until smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
5. Add Mix-Ins: Gently fold in the dried cranberries and chopped walnuts until evenly distributed.
6. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
7. Second Rise: Cover and let it rise for another 2-3 hours.
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
9. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
10. Cool: Let the bread cool on a wire rack before slicing.

Cranberry Walnut Sourdough Bread is a beautiful and tasty bread that embodies the spirit of fall. The tart cranberries and crunchy walnuts add a delightful texture and flavor to the tangy sourdough. Serve it as part of a holiday feast, or enjoy it toasted with a smear of butter for a cozy autumn breakfast.

Rosemary Olive Sourdough Bread

Rosemary Olive Sourdough Bread is a savory and aromatic delight perfect for fall gatherings. This bread combines the tangy flavor of sourdough with the earthy taste of rosemary and the briny bite of olives, creating a loaf that is both flavorful and versatile. Enjoy it as a side for soups and stews, or use it to make gourmet sandwiches.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup water
• 1/2 cup chopped olives (black or green)
• 2 tablespoons fresh rosemary, chopped
• 2 teaspoons salt
• 1 tablespoon olive oil

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, water, and olive oil. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour, rosemary, and salt to the mixture. Stir until a rough dough forms.
4. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
6. Add Mix-Ins: Gently fold in the chopped olives until evenly distributed throughout the dough.
7. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
8. Second Rise: Cover and let it rise for another 2-3 hours.
9. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
10. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
11. Cool: Let the bread cool on a wire rack before slicing.

This Rosemary Olive Sourdough Bread is a delightful blend of flavors that will transport your taste buds to the Mediterranean. The combination of tangy sourdough, fragrant rosemary, and salty olives makes it a versatile addition to any meal. Whether served as an appetizer, with soup, or as the base for a sandwich, this bread is sure to impress.

Butternut Squash Sourdough Rolls

These Butternut Squash Sourdough Rolls are a warm and comforting addition to your fall baking repertoire. The subtle sweetness of the butternut squash pairs beautifully with the tangy sourdough, resulting in soft, fluffy rolls that are perfect for any meal. These rolls are ideal for holiday dinners or as a cozy snack on a chilly day.

Ingredients:

• 1 cup active sourdough starter
• 1 cup butternut squash puree
• 4 cups bread flour
• 1/2 cup water
• 1/4 cup honey
• 2 teaspoons salt
• 1/4 cup melted butter

Instructions:

1. Activate Starter: Make sure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, butternut squash puree, water, honey, and melted butter. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour and salt to the mixture. Stir until a rough dough forms.
4. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
6. Shape Rolls: Divide the dough into 12 equal pieces and shape each piece into a roll. Place the rolls on a parchment-lined baking sheet.
7. Second Rise: Cover and let the rolls rise for another 2-3 hours.
8. Preheat Oven: Preheat your oven to 375°F (190°C).
9. Bake: Bake the rolls for 20-25 minutes, or until golden brown and hollow-sounding when tapped.
10. Cool: Allow the rolls to cool on a wire rack before serving.

Butternut Squash Sourdough Rolls are a delightful way to enjoy the flavors of fall. The soft, fluffy texture and subtle sweetness make these rolls a perfect accompaniment to any meal. Serve them warm with a pat of butter, or use them to make your favorite sandwiches. These rolls are sure to become a family favorite during the autumn months.

Maple Pecan Sourdough Bread

Maple Pecan Sourdough Bread is a deliciously sweet and nutty loaf that captures the essence of fall. The rich flavor of maple syrup combined with the crunch of pecans creates a delightful contrast to the tangy sourdough. This bread is perfect for breakfast, as a snack, or even as a dessert when toasted and topped with a drizzle of maple syrup.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup water
• 1/4 cup maple syrup
• 1/2 cup chopped pecans
• 2 teaspoons salt
• 1 tablespoon olive oil

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, water, maple syrup, and olive oil. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour and salt to the mixture. Stir until a rough dough forms.
4. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
6. Add Mix-Ins: Gently fold in the chopped pecans until evenly distributed throughout the dough.
7. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
8. Second Rise: Cover and let it rise for another 2-3 hours.
9. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
10. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
11. Cool: Let the bread cool on a wire rack before slicing.

Maple Pecan Sourdough Bread is a treat that brings together the best flavors of fall. The sweet maple syrup and crunchy pecans complement the tangy sourdough, making this bread a versatile addition to your autumn meals. Enjoy it toasted with a bit of butter, or use it to create decadent French toast for a special breakfast. This bread is sure to become a seasonal favorite.

Cranberry Walnut Sourdough Bread

Cranberry Walnut Sourdough Bread is a festive and flavorful loaf perfect for the fall season. The tartness of dried cranberries combined with the crunch of walnuts creates a delightful contrast to the tangy sourdough. This bread is ideal for holiday gatherings, serving as a wonderful accompaniment to cheese platters, or simply enjoyed on its own.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup water
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 2 teaspoons salt
• 1 tablespoon honey

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, water, and honey. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour and salt to the mixture. Stir until a rough dough forms.
4. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
6. Add Mix-Ins: Gently fold in the dried cranberries and chopped walnuts until evenly distributed throughout the dough.
7. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
8. Second Rise: Cover and let it rise for another 2-3 hours.
9. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
10. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
11. Cool: Let the bread cool on a wire rack before slicing.

Cranberry Walnut Sourdough Bread is a delightful addition to your fall baking. The combination of tart cranberries and crunchy walnuts with the tangy sourdough creates a flavorful and visually appealing loaf. This bread is perfect for festive gatherings or as a special treat to enjoy with your favorite spreads.

Pumpkin Spice Sourdough Bread

Pumpkin Spice Sourdough Bread brings the cozy flavors of fall into a delicious, aromatic loaf. Infused with pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, this bread is perfect for autumn breakfasts or snacks. Its soft texture and rich flavor make it a seasonal favorite that pairs beautifully with a hot cup of coffee or tea.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup pumpkin puree
• 1/2 cup water
• 1/4 cup honey
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, pumpkin puree, water, and honey. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour, salt, and spices (cinnamon, nutmeg, cloves, ginger) to the mixture. Stir until a rough dough forms.
4. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
6. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
7. Second Rise: Cover and let it rise for another 2-3 hours.
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
9. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
10. Cool: Let the bread cool on a wire rack before slicing.

Pumpkin Spice Sourdough Bread is the epitome of fall flavors wrapped into a warm, aromatic loaf. The blend of pumpkin and spices provides a comforting and delightful taste experience, perfect for the cooler months. Enjoy it toasted with a smear of butter or as a base for delicious French toast.

Apple Cinnamon Sourdough Bread

Apple Cinnamon Sourdough Bread is a sweet and spiced loaf that embodies the flavors of fall. The combination of juicy apples and warm cinnamon creates a delightful contrast with the tangy sourdough, making this bread perfect for breakfast or as a sweet snack. The aroma of baking this bread will fill your home with the comforting scent of autumn.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup water
• 1/2 cup grated apple (Granny Smith or Honeycrisp)
• 1/4 cup honey
• 2 teaspoons salt
• 1 tablespoon ground cinnamon
• 1/4 cup chopped pecans (optional)

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, water, honey, and grated apple. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour, salt, and cinnamon to the mixture. Stir until a rough dough forms.
4. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
6. Add Mix-Ins: Gently fold in the chopped pecans, if using, until evenly distributed throughout the dough.
7. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
8. Second Rise: Cover and let it rise for another 2-3 hours.
9. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
10. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
11. Cool: Let the bread cool on a wire rack before slicing.

Apple Cinnamon Sourdough Bread is a delectable treat that captures the essence of fall in every bite. The sweet apples and warm cinnamon create a comforting and flavorful loaf, perfect for breakfast or as a snack. Enjoy it toasted with a bit of butter or as a base for a delicious autumnal dessert. This bread is sure to become a favorite in your fall baking lineup.

Sweet Potato Sourdough Bread

Sweet Potato Sourdough Bread is a delightful and nourishing loaf that combines the subtle sweetness of sweet potatoes with the tangy flavor of sourdough. Perfect for fall, this bread is moist, flavorful, and packed with nutrients. It’s an excellent choice for sandwiches, toast, or simply enjoyed on its own with a bit of butter.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup mashed sweet potato (cooked and cooled)
• 3/4 cup water
• 1/4 cup honey
• 2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, mashed sweet potato, water, and honey. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour, salt, cinnamon, and nutmeg to the mixture. Stir until a rough dough forms.
4. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
6. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
7. Second Rise: Cover and let it rise for another 2-3 hours.
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
9. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
10. Cool: Let the bread cool on a wire rack before slicing.

Sweet Potato Sourdough Bread is a versatile and flavorful addition to your fall baking repertoire. The sweet potato adds moisture and a subtle sweetness, while the sourdough provides a delightful tang. This bread is not only delicious but also packed with nutrients, making it a healthy choice for any meal.

Maple Pecan Sourdough Bread

Maple Pecan Sourdough Bread is a richly flavored loaf that captures the essence of autumn. The combination of sweet maple syrup and crunchy pecans mixed into the tangy sourdough creates a wonderfully balanced bread. Perfect for breakfast, brunch, or a snack, this bread pairs beautifully with a spread of butter or cream cheese.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup water
• 1/4 cup pure maple syrup
• 1/2 cup chopped pecans
• 2 teaspoons salt
• 1 teaspoon ground cinnamon

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, water, and maple syrup. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour, salt, and cinnamon to the mixture. Stir until a rough dough forms.
4. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
6. Add Mix-Ins: Gently fold in the chopped pecans until evenly distributed throughout the dough.
7. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
8. Second Rise: Cover and let it rise for another 2-3 hours.
9. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
10. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
11. Cool: Let the bread cool on a wire rack before slicing.

Maple Pecan Sourdough Bread is a delightful treat that embodies the flavors of fall. The sweetness of maple syrup and the crunch of pecans complement the tangy sourdough perfectly. Enjoy this bread toasted with butter, as part of a hearty breakfast, or as a sweet snack to savor the season.

Caramelized Onion and Sage Sourdough Bread

Caramelized Onion and Sage Sourdough Bread is a savory and aromatic loaf that brings together the deep flavors of caramelized onions and fresh sage. This bread is perfect for autumn meals, adding a gourmet touch to your table. It’s excellent as a side for soups and stews or used for making flavorful sandwiches.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup water
• 1 large onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh sage, finely chopped
• 2 teaspoons salt
• 1 tablespoon honey

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Caramelize Onions: In a skillet, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are caramelized and golden brown, about 20-25 minutes. Set aside to cool.
3. Mix Ingredients: In a large bowl, combine the sourdough starter, water, and honey. Mix until well combined.
4. Add Dry Ingredients: Add the bread flour, salt, and chopped sage to the mixture. Stir until a rough dough forms.
5. Add Onions: Gently fold the caramelized onions into the dough until evenly distributed.
6. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
7. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
8. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
9. Second Rise: Cover and let it rise for another 2-3 hours.
10. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
11. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
12. Cool: Let the bread cool on a wire rack before slicing.

Caramelized Onion and Sage Sourdough Bread is a savory delight that elevates any meal. The deep flavors of caramelized onions and fresh sage create a gourmet experience, perfect for pairing with soups, stews, or as the base for hearty sandwiches. This bread is sure to impress your family and guests with its rich, autumnal taste.

Pumpkin Spice Sourdough Bread

Pumpkin Spice Sourdough Bread is the epitome of fall flavors, combining the tangy essence of sourdough with the warm spices and sweet pumpkin puree. This bread is perfect for breakfast, as a snack, or even as a dessert with a bit of cream cheese frosting. Its moist, tender crumb and aromatic spices will make your autumn days even cozier.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup pumpkin puree
• 1/2 cup water
• 1/4 cup maple syrup
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 2 teaspoons salt

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, pumpkin puree, water, and maple syrup. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour, cinnamon, nutmeg, ginger, cloves, and salt to the mixture. Stir until a rough dough forms.
4. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
5. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
6. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
7. Second Rise: Cover and let it rise for another 2-3 hours.
8. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
9. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
10. Cool: Let the bread cool on a wire rack before slicing.

Pumpkin Spice Sourdough Bread is a deliciously spiced loaf that brings the warmth of fall into every bite. The combination of pumpkin puree and aromatic spices creates a flavorful bread that’s perfect for the season. Enjoy it with a hot cup of coffee or tea for a truly autumnal experience.

Apple Cinnamon Sourdough Bread

Apple Cinnamon Sourdough Bread is a sweet and aromatic loaf that combines the tartness of apples with the comforting flavor of cinnamon. This bread is ideal for breakfast or a snack, and it makes fantastic toast. The chunks of apple throughout the bread add bursts of flavor and texture, making it a fall favorite.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup water
• 2 tablespoons honey
• 2 teaspoons ground cinnamon
• 1 large apple, peeled, cored, and diced
• 2 teaspoons salt

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, water, and honey. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour, cinnamon, and salt to the mixture. Stir until a rough dough forms.
4. Add Apples: Gently fold the diced apples into the dough until evenly distributed.
5. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
7. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
8. Second Rise: Cover and let it rise for another 2-3 hours.
9. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
10. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
11. Cool: Let the bread cool on a wire rack before slicing.

Apple Cinnamon Sourdough Bread is a delightful blend of sweet and tart flavors, making it perfect for the fall season. The chunks of apple and the warmth of cinnamon create a comforting and delicious bread. Serve it warm with a pat of butter for a cozy autumn treat.

Cranberry Walnut Sourdough Bread

Cranberry Walnut Sourdough Bread is a festive and flavorful loaf that combines the tangy sweetness of dried cranberries with the rich, nutty taste of walnuts. This bread is perfect for holiday gatherings or as a special treat during the fall and winter months. It pairs wonderfully with cheese or can be enjoyed on its own.

Ingredients:

• 1 cup active sourdough starter
• 3 1/2 cups bread flour
• 1 cup water
• 1/4 cup honey
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 2 teaspoons salt

Instructions:

1. Activate Starter: Ensure your sourdough starter is active and bubbly by feeding it 4-6 hours before you start baking.
2. Mix Ingredients: In a large bowl, combine the sourdough starter, water, and honey. Mix until well combined.
3. Add Dry Ingredients: Add the bread flour and salt to the mixture. Stir until a rough dough forms.
4. Add Cranberries and Walnuts: Gently fold in the dried cranberries and chopped walnuts until evenly distributed.
5. Knead Dough: Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
6. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
7. Shape Dough: Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a proofing basket.
8. Second Rise: Cover and let it rise for another 2-3 hours.
9. Preheat Oven: Preheat your oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside.
10. Bake: Score the top of the loaf with a sharp knife, then carefully transfer the dough onto the preheated stone or sheet. Bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
11. Cool: Let the bread cool on a wire rack before slicing.

Cranberry Walnut Sourdough Bread is a festive and delicious addition to your fall and holiday baking. The tangy cranberries and crunchy walnuts create a delightful contrast of flavors and textures. This bread is perfect for holiday celebrations or as a special treat to enjoy with your favorite spread or cheese.

Note: More recipes are coming soon!