25+ Easy Fermented Sourdough Bread Recipes for Beginners and Experts

Sourdough bread has captivated bakers and bread enthusiasts around the world with its unique tangy flavor and artisanal appeal.

The fermentation process not only enhances the bread’s taste and texture but also offers numerous health benefits, making it a favorite among those who appreciate wholesome and nutritious foods.

Whether you are a seasoned baker or a novice just starting your sourdough journey, the versatility of fermented sourdough bread recipes allows for endless culinary exploration.

In this blog, we will explore 25+ fermented sourdough bread recipes, showcasing a variety of flavors, techniques, and ingredients.

From classic sourdough loaves to creative variations infused with herbs, spices, and whole grains, there’s something here for everyone.

Each recipe is designed to enhance your baking skills while delivering delicious results that you and your loved ones will savor. Get ready to knead, shape, and bake your way to the perfect loaf of sourdough!

25+ Easy Fermented Sourdough Bread Recipes for Beginners and Experts

Baking sourdough bread is more than just a culinary endeavor; it’s a labor of love that connects us to the art and science of fermentation.

The 25+ fermented sourdough bread recipes featured in this blog are not only a testament to the versatility of sourdough but also an invitation to experiment and discover new flavors.

As you embark on this baking adventure, remember that each loaf tells a story, filled with the passion and creativity of the baker.

We hope these recipes inspire you to delve deeper into the world of sourdough baking, embrace the fermentation process, and share your delicious creations with family and friends.

Whether enjoyed fresh out of the oven, toasted with butter, or transformed into gourmet sandwiches, each bite of your homemade sourdough bread will be a rewarding experience.

Classic Sourdough Bread

This classic sourdough bread recipe highlights the natural tanginess of fermented dough, resulting in a loaf with a crispy crust and a chewy interior. The slow fermentation process develops rich flavors and enhances the bread’s nutritional profile. Perfect for sandwiches or enjoyed fresh with butter, this sourdough will quickly become a staple in your baking repertoire.

Ingredients:

• For the starter:
  • 100g all-purpose flour
  • 100g whole wheat flour
  • 200g water (room temperature)
• For the dough:
  • 500g bread flour
  • 350g water (at room temperature)
  • 10g salt
  • 150g active sourdough starter

Instructions:

1. Prepare the Starter: In a large bowl, mix the all-purpose flour, whole wheat flour, and water until fully combined. Cover and let it sit at room temperature for 12 to 24 hours until bubbly and active.
2. Mix the Dough: In a large mixing bowl, combine the bread flour, water, and salt. Add the active starter and mix until a shaggy dough forms.
3. Autolyse: Allow the dough to rest for 30 minutes. This helps the flour absorb water and starts gluten development.
4. Knead the Dough: Knead the dough for about 10-15 minutes until it becomes smooth and elastic. You can also use the stretch and fold technique in the bowl every 30 minutes for 2-3 hours.
5. Bulk Fermentation: Cover the dough and let it rise at room temperature for 4-6 hours, or until it has doubled in size.
6. Shape the Loaf: Gently deflate the dough and shape it into a round or oval loaf. Place it seam side up in a floured proofing basket.
7. Final Proof: Cover the shaped loaf and let it rise for another 2-4 hours at room temperature or overnight in the refrigerator for a more developed flavor.
8. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for at least 30 minutes.
9. Bake the Bread: Carefully transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
10. Cool and Slice: Let the bread cool completely on a wire rack before slicing.

This classic sourdough bread embodies the essence of traditional baking with its fermented flavors and textures. The long fermentation process not only enhances taste but also improves digestibility, making it a healthier option compared to commercial breads. Serve it fresh or toast it for breakfast, and enjoy the satisfaction of baking your own sourdough from scratch. Once you’ve mastered this recipe, you can experiment with add-ins like seeds, nuts, or herbs to create variations that suit your taste.

Sourdough Focaccia with Rosemary and Sea Salt

This sourdough focaccia is a delightful twist on traditional Italian bread, infused with aromatic rosemary and topped with flaky sea salt. The fermentation process gives it a unique flavor and a soft, airy crumb. Perfect as a side dish, sandwich base, or simply enjoyed with olive oil for dipping, this focaccia will impress at any gathering.

Ingredients:

• For the dough:
  • 500g bread flour
  • 350g water (room temperature)
  • 150g active sourdough starter
  • 10g salt
  • 3 tablespoons olive oil
  • Fresh rosemary (for topping)
  • Flaky sea salt (for topping)

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water. Let it rest for 30 minutes (autolyse). Then add the sourdough starter and salt, mixing until well combined.
2. Bulk Fermentation: Cover the bowl and let it rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes for the first 2 hours.
3. Prepare the Pan: Generously oil a baking sheet or a 9×13 inch pan with olive oil. Once the dough has risen, gently transfer it to the prepared pan, spreading it out with your fingers.
4. Dimples and Toppings: Use your fingers to make deep dimples all over the dough. Drizzle more olive oil on top and sprinkle with fresh rosemary and flaky sea salt.
5. Final Proof: Cover the pan and let the dough rise for another 1-2 hours.
6. Preheat the Oven: Preheat your oven to 425°F (220°C).
7. Bake the Focaccia: Bake for 20-25 minutes until golden brown. The focaccia should be puffy and the edges crispy.
8. Cool and Serve: Let it cool slightly before slicing and serving.

This sourdough focaccia is not only easy to make but also a flavorful addition to any meal. The aromatic rosemary and the crunch of the sea salt elevate the bread, making it an excellent companion for soups, salads, or as a stand-alone snack. Plus, the fermentation gives it a depth of flavor that is hard to replicate with conventional recipes. Enjoy it warm from the oven, or store it in an airtight container for up to three days. It can also be frozen for longer storage, ensuring you always have a delicious bread on hand.

Sourdough Bagels

These sourdough bagels are chewy, flavorful, and packed with the delightful tang that comes from natural fermentation. Unlike traditional bagels, which are typically boiled in water, these are given a short boil in a baking soda solution for a unique crust. Enjoy them plain, topped with seeds, or with your favorite spreads for breakfast or brunch.

Ingredients:

• For the dough:
  • 500g bread flour
  • 250g water (at room temperature)
  • 150g active sourdough starter
  • 10g salt
  • 20g sugar (optional for a sweeter bagel)
• For boiling:
  • 2 liters water
  • 1 tablespoon baking soda
  • Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour, water, sourdough starter, salt, and sugar (if using). Mix until a cohesive dough forms.
2. Knead the Dough: Knead for about 10 minutes until the dough is smooth and elastic. You can also use the stretch and fold method during bulk fermentation.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-5 hours or until doubled in size.
4. Shape the Bagels: Once the dough has risen, divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center with your finger to form a bagel shape. Let them rest on a floured surface for 30 minutes.
5. Prepare the Boiling Water: In a large pot, bring 2 liters of water to a boil and add the baking soda.
6. Boil the Bagels: Carefully drop the bagels into the boiling water (2-3 at a time) for about 30 seconds on each side. Remove them with a slotted spoon and place them on a baking sheet lined with parchment paper.
7. Preheat the Oven: Preheat your oven to 425°F (220°C).
8. Add Toppings and Bake: If desired, sprinkle the tops of the bagels with seeds or seasoning. Bake for 20-25 minutes, until golden brown.
9. Cool and Enjoy: Allow the bagels to cool on a wire rack before slicing.

These sourdough bagels are a fantastic way to incorporate the tangy flavor of sourdough into a beloved breakfast staple. The unique boiling method creates a chewy crust while retaining a soft interior, offering a delightful texture with every bite. Whether you enjoy them with cream cheese, avocado, or simply toasted with butter, these bagels are sure to impress family and friends alike. They can be stored in an airtight container for a few days or frozen for longer freshness, making them a convenient option for busy mornings.

Sourdough Rye Bread

This hearty sourdough rye bread combines the nutty flavor of whole rye flour with the tangy notes of sourdough fermentation. It’s dense yet moist, making it an ideal choice for sandwiches or as a side to soups and stews. The unique flavors and nutritional benefits of rye flour, along with the natural fermentation process, create a bread that’s both satisfying and delicious.

Ingredients:

• For the starter:
  • 100g rye flour
  • 100g water (room temperature)
• For the dough:
  • 400g rye flour
  • 100g bread flour
  • 300g water (at room temperature)
  • 10g salt
  • 150g active sourdough starter

Instructions:

1. Prepare the Starter: In a bowl, combine the rye flour and water. Mix well and cover. Let it sit at room temperature for 12-24 hours until bubbly and active.
2. Mix the Dough: In a large bowl, combine the rye flour, bread flour, water, salt, and active sourdough starter. Mix until a shaggy dough forms.
3. Bulk Fermentation: Cover the bowl and let it rise for 3-4 hours at room temperature. Rye dough will not rise as much as wheat dough, so look for a slight increase in volume.
4. Shape the Loaf: Turn the dough onto a lightly floured surface and shape it into a round or oval loaf. Place it seam side up in a floured proofing basket.
5. Final Proof: Cover and let the loaf proof for another 2-3 hours at room temperature or overnight in the refrigerator for enhanced flavor.
6. Preheat the Oven: Preheat your oven to 450°F (232°C), placing a Dutch oven inside to heat.
7. Bake the Bread: Carefully transfer the loaf into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for another 15-20 minutes until dark brown.
8. Cool and Slice: Allow the bread to cool completely on a wire rack before slicing.

This sourdough rye bread is a wonderful option for those who appreciate the robust flavors of rye flour. Its dense structure and slightly tangy taste make it an excellent companion for hearty soups, spreads, or even as a base for open-faced sandwiches. The fermentation not only improves the flavor but also aids digestion and enhances nutrient absorption. Whether you enjoy it fresh or toasted, this bread brings a touch of rustic charm to any meal.

Sourdough Chocolate Chip Bread

Indulge your sweet tooth with this delightful sourdough chocolate chip bread. The natural fermentation of sourdough adds depth to the sweetness of chocolate, creating a perfect balance. This bread is versatile enough to be enjoyed as a dessert, breakfast treat, or a unique addition to a brunch spread. The soft, fluffy crumb with pockets of melty chocolate makes each slice a little piece of heaven.

Ingredients:

• For the dough:
  • 500g bread flour
  • 350g water (room temperature)
  • 150g active sourdough starter
  • 10g salt
  • 50g sugar
  • 150g chocolate chips (dark or milk chocolate)
  • 1 teaspoon vanilla extract (optional)

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour, water, sugar, and active sourdough starter. Mix until a shaggy dough forms. Add salt and mix until fully incorporated.
2. Bulk Fermentation: Cover the bowl and let it rise for 4-5 hours at room temperature, performing stretch and folds every 30 minutes during the first 2 hours.
3. Incorporate Chocolate Chips: After the bulk fermentation, gently deflate the dough on a lightly floured surface. Sprinkle chocolate chips over the dough and fold it gently to incorporate them.
4. Shape the Loaf: Shape the dough into a round or oval loaf and place it seam side up in a floured proofing basket.
5. Final Proof: Cover and let the loaf proof for 2-4 hours at room temperature or overnight in the refrigerator for a more pronounced flavor.
6. Preheat the Oven: Preheat your oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
7. Bake the Bread: Carefully transfer the loaf into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for another 15-20 minutes until golden brown.
8. Cool and Slice: Let the bread cool completely on a wire rack before slicing.

This sourdough chocolate chip bread is an indulgent twist on traditional sourdough, perfect for those moments when you crave something sweet. The combination of the tangy sourdough and rich chocolate creates a delightful contrast that elevates this bread above your typical sweet loaf. Whether enjoyed as a breakfast treat, a snack, or a dessert, it offers versatility and deliciousness in every bite. Store leftovers in an airtight container to keep the chocolate chips soft and gooey for days.

Sourdough Multigrain Bread

This wholesome sourdough multigrain bread is packed with nutrition, combining various grains and seeds for a hearty, flavorful loaf. The fermentation process enriches the bread with a delightful tang, while the seeds add texture and additional health benefits. Ideal for sandwiches, toasting, or simply slathered with butter, this bread is both satisfying and nourishing.

Ingredients:

• For the dough:
  • 400g bread flour
  • 100g whole wheat flour
  • 100g rolled oats
  • 100g mixed seeds (sunflower, flax, sesame)
  • 350g water (room temperature)
  • 150g active sourdough starter
  • 10g salt
  • 20g honey or maple syrup (optional for sweetness)

Instructions:

1. Prepare the Oats: In a bowl, soak the rolled oats in 100g of warm water for about 30 minutes. This helps them to soften and hydrate.
2. Mix the Dough: In a large bowl, combine the bread flour, whole wheat flour, soaked oats, mixed seeds, water, honey (if using), and active sourdough starter. Mix until a rough dough forms.
3. Bulk Fermentation: Cover the bowl and let the dough rise for about 4-5 hours at room temperature, performing stretch and folds every 30 minutes for the first 2 hours.
4. Shape the Loaf: Turn the dough onto a lightly floured surface, gently deflate it, and shape it into a round or oval loaf. Place it seam side up in a floured proofing basket.
5. Final Proof: Cover and let it rise for 2-4 hours at room temperature or overnight in the refrigerator for deeper flavor development.
6. Preheat the Oven: Preheat your oven to 450°F (232°C), placing a Dutch oven inside to heat.
7. Bake the Bread: Carefully transfer the loaf into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for another 15-20 minutes until the crust is golden.
8. Cool and Slice: Let the bread cool completely on a wire rack before slicing.

This sourdough multigrain bread is a wonderful way to enjoy the health benefits of various grains and seeds while indulging in the flavors that only sourdough can provide. Its hearty texture and nutty taste make it a fantastic choice for breakfast toast, sandwiches, or served alongside soups and salads. The fermentation not only enhances flavor but also increases the bioavailability of nutrients, making this bread a nutritious option for any meal. Enjoy the satisfaction of baking a wholesome loaf that is sure to nourish both body and soul.

Sourdough Focaccia

This sourdough focaccia is a delightful Italian bread characterized by its crispy exterior and soft, airy interior. Infused with olive oil and topped with fresh herbs, sea salt, and seasonal vegetables, this focaccia is incredibly versatile—perfect for serving as an appetizer, a side, or even a sandwich base. The fermentation process enhances its flavor, making it a standout choice for gatherings or family meals.

Ingredients:

• For the dough:
  • 500g bread flour
  • 350g water (room temperature)
  • 150g active sourdough starter
  • 10g salt
  • 50g olive oil (plus extra for drizzling)
  • Fresh herbs (rosemary, thyme, or basil)
  • Sea salt for topping
  • Optional toppings: cherry tomatoes, olives, or caramelized onions

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour, water, and active sourdough starter. Mix until a shaggy dough forms. Add salt and olive oil, mixing until incorporated.
2. 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.
3. Prepare the Pan: Generously grease a baking pan (approximately 9×13 inches) with olive oil.
4. Shape the Dough: Turn the dough out into the prepared pan, gently stretching it to fit the edges. Cover and let it rest for 1-2 hours until it has puffed up.
5. Preheat the Oven: Preheat your oven to 425°F (220°C).
6. Dimple and Top: Use your fingers to make deep dimples all over the dough. Drizzle with more olive oil, sprinkle with sea salt, and add your choice of fresh herbs and optional toppings.
7. Bake the Focaccia: Bake for 20-25 minutes until golden brown and crispy.
8. Cool and Serve: Allow the focaccia to cool in the pan for a few minutes, then transfer it to a wire rack. Slice and serve warm.

This sourdough focaccia is not only a feast for the eyes but also a delightful addition to any meal. The crispy crust and soft interior create a textural contrast that is simply irresistible. Enhanced by the rich flavors of olive oil and fresh herbs, this bread is perfect for dipping in balsamic vinegar or enjoying with your favorite spreads. Make it ahead for gatherings or savor it fresh out of the oven—it’s a crowd-pleaser that everyone will love.

Sourdough Banana Bread

This sourdough banana bread offers a creative twist on a classic favorite. Utilizing the tangy goodness of sourdough, this moist and flavorful bread is packed with ripe bananas and warm spices. The fermentation process not only enhances the bread’s flavor but also allows for a lighter texture, making it an excellent choice for breakfast, snacks, or desserts.

Ingredients:

• For the dough:
  • 250g all-purpose flour
  • 150g whole wheat flour
  • 100g active sourdough starter
  • 2 ripe bananas (mashed)
  • 200g sugar (or to taste)
  • 100g unsalted butter (melted)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Optional: nuts or chocolate chips for added flavor

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan (9×5 inches) and set aside.
2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed bananas, melted butter, sugar, eggs, and vanilla extract. Mix until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
4. Combine Everything: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the active sourdough starter and any optional ingredients like nuts or chocolate chips.
5. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake the Bread: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This sourdough banana bread is a delightful way to use overripe bananas while introducing the unique flavor of sourdough into your baking. It’s incredibly moist, flavorful, and fragrant, with a subtle tang that perfectly complements the sweetness of the bananas. Enjoy it fresh for breakfast, as a satisfying snack, or warmed with a dollop of butter. This recipe is sure to become a staple in your kitchen, showcasing the versatility of sourdough in a beloved classic.

Sourdough Bagels

These homemade sourdough bagels are a delicious twist on the traditional bagel recipe, featuring the unique flavors and textures that sourdough brings. Chewy on the outside with a soft, flavorful interior, these bagels can be customized with various toppings. They’re perfect for breakfast, sandwiches, or enjoying with your favorite spreads. The fermentation process enhances the bagels’ depth of flavor, making them a treat worth the effort.

Ingredients:

• For the dough:
  • 500g bread flour
  • 350g water (room temperature)
  • 150g active sourdough starter
  • 10g salt
  • 20g sugar or honey
  • 1 tablespoon malt syrup (optional, for boiling water)
  • Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour, water, sugar or honey, and active sourdough starter. Mix until a rough dough forms, then add salt and knead until smooth (about 5-7 minutes).
2. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-5 hours, or until doubled in size.
3. Shape the Bagels: Turn the dough onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center with your finger and gently stretch to form a bagel shape.
4. Final Proof: Place the shaped bagels on a floured baking sheet. Cover with a damp cloth and let them proof for another 30-60 minutes.
5. Preheat the Oven: Preheat your oven to 450°F (232°C) and bring a large pot of water to a boil. If using, add malt syrup to the water.
6. Boil the Bagels: Gently lower the bagels into the boiling water, boiling for 1-2 minutes on each side. Remove with a slotted spoon and place back on the baking sheet.
7. Add Toppings: If desired, sprinkle the tops with your choice of toppings.
8. Bake the Bagels: Bake for 20-25 minutes until golden brown.
9. Cool and Enjoy: Let the bagels cool on a wire rack before slicing.

These sourdough bagels are a fantastic way to experience the chewy texture and rich flavor that sourdough offers. The boiling process gives them a classic bagel crust, while the fermentation adds a depth that elevates their taste. Whether enjoyed simply with cream cheese, toasted with butter, or transformed into a delicious breakfast sandwich, these bagels are versatile and satisfying. Making bagels at home can be a fun and rewarding process, and this recipe is sure to impress your family and friends!

Sourdough Rye Bread

This sourdough rye bread features the rich, hearty flavor of rye flour combined with the tangy essence of sourdough. Its dense texture and slightly chewy crust make it perfect for sandwiches or as a side to soups and stews. The fermentation process helps develop a complex flavor profile, elevating this classic bread to a new level of deliciousness. It’s an excellent choice for those who appreciate the robust flavors of whole grains and artisanal baking.

Ingredients:

• For the dough:
  • 400g rye flour
  • 100g bread flour
  • 350g water (room temperature)
  • 150g active sourdough starter
  • 10g salt
  • Optional: caraway seeds for flavor

Instructions:

1. Mix the Dough: In a large bowl, combine the rye flour, bread flour, and water. Mix until a shaggy dough forms. Add the active sourdough starter and salt, mixing until fully incorporated.
2. Bulk Fermentation: Cover the bowl with a damp cloth and let it rise at room temperature for 4-5 hours, or until it has increased in volume.
3. Shape the Dough: Transfer the dough to a floured surface. If using, sprinkle caraway seeds on top, and gently knead them into the dough. Shape the dough into a round or oval loaf.
4. Final Proof: Place the shaped dough into a well-floured proofing basket, seam side up. Cover and let it rise for another 2-3 hours.
5. Preheat the Oven: Preheat your oven to 450°F (232°C) with a baking stone or cast iron skillet inside.
6. Bake the Bread: Carefully turn the dough out onto a parchment-lined baking sheet. Score the top with a sharp knife. Bake for 30-35 minutes until the crust is deep brown and the loaf sounds hollow when tapped.
7. Cool and Serve: Allow the bread to cool on a wire rack before slicing.

Sourdough rye bread is a hearty, nutritious option that pairs beautifully with a variety of toppings, from butter and cheese to smoked meats and spreads. The natural fermentation process not only enhances its flavor but also improves its digestibility, making it a healthier alternative to conventional bread. This rustic loaf is perfect for sandwiches or as a side to your favorite soups and stews, making it a wonderful addition to your baking rotation.

Sourdough Cinnamon Raisin Bread

This delightful sourdough cinnamon raisin bread combines the tangy flavor of sourdough with the sweetness of cinnamon and plump raisins. The result is a soft, aromatic loaf that is perfect for breakfast or as a sweet snack. The fermentation process enhances the overall flavor, creating a comforting bread that evokes feelings of home and warmth.

Ingredients:

• For the dough:
  • 500g bread flour
  • 300g water (room temperature)
  • 150g active sourdough starter
  • 10g salt
  • 50g sugar (or to taste)
  • 2 teaspoons ground cinnamon
  • 100g raisins (or currants)
  • 50g melted butter (for brushing)

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour, water, and active sourdough starter. Mix until a shaggy dough forms. Add salt, sugar, and ground cinnamon, mixing until well incorporated.
2. 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. Fold in the raisins during the last stretch and fold.
3. Shape the Loaf: Turn the dough onto a floured surface and shape it into a loaf. Place it in a greased loaf pan.
4. Final Proof: Cover and let the loaf rise for another 2-3 hours, or until it has doubled in size.
5. Preheat the Oven: Preheat your oven to 375°F (190°C).
6. Bake the Bread: Brush the top of the loaf with melted butter. Bake for 30-35 minutes until golden brown and cooked through.
7. Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Sourdough cinnamon raisin bread is a comforting and sweet treat that brings warmth to any breakfast table. Its soft, tender crumb is infused with cinnamon and studded with raisins, creating a delightful combination that appeals to all ages. Whether enjoyed plain, toasted with butter, or as French toast, this bread is a versatile option that celebrates the wonderful flavors of sourdough and spices. Bake a loaf to fill your home with its irresistible aroma and enjoy a taste of nostalgia with each slice.

Sourdough Multigrain Bread

This nutritious sourdough multigrain bread incorporates a variety of grains and seeds, offering a hearty texture and rich flavor. The combination of whole grains, oats, and seeds not only enhances the taste but also boosts the nutritional profile, making it a healthy choice for any meal. The fermentation process develops complex flavors while making the bread easier to digest, allowing you to enjoy every wholesome bite.

Ingredients:

• For the dough:
  • 300g bread flour
  • 100g whole wheat flour
  • 100g oats (rolled or steel-cut)
  • 50g sunflower seeds
  • 50g flaxseeds
  • 400g water (room temperature)
  • 150g active sourdough starter
  • 10g salt
  • Optional: 30g honey or molasses for sweetness

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour, whole wheat flour, oats, sunflower seeds, flaxseeds, and water. Mix until a shaggy dough forms. Add the active sourdough starter, salt, and optional sweetener, mixing until well incorporated.
2. 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.
3. Shape the Loaf: Turn the dough out onto a floured surface and shape it into a round or oval loaf. Place it in a floured proofing basket, seam side up.
4. Final Proof: Cover and let it rise for another 2-3 hours until doubled in size.
5. Preheat the Oven: Preheat your oven to 450°F (232°C) with a baking stone or cast iron skillet inside.
6. Bake the Bread: Carefully turn the dough out onto a parchment-lined baking sheet. Score the top with a sharp knife. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
7. Cool and Serve: Allow the bread to cool on a wire rack before slicing.

This sourdough multigrain bread is a delicious way to incorporate various grains and seeds into your diet, offering a satisfying and nutritious option for any meal. The crunchy seeds and hearty oats add texture and flavor, while the fermentation enhances its digestibility and taste. Perfect for toasting, sandwiches, or enjoying with butter, this bread will quickly become a staple in your kitchen. Each slice is not only nourishing but also bursting with the goodness of whole grains, making it a smart choice for health-conscious bakers.

Sourdough Garlic Herb Bread

Sourdough garlic herb bread is a fragrant and flavorful loaf that brings together the tanginess of sourdough with the aromatic essence of fresh herbs and roasted garlic. Perfect for serving alongside your favorite pasta dishes or as a standalone snack, this bread is sure to impress anyone who takes a bite. The combination of savory garlic and fresh herbs not only enhances the flavor but also makes your kitchen smell wonderful while it bakes.

Ingredients:

• For the dough:
  • 500g bread flour
  • 300g water (room temperature)
  • 150g active sourdough starter
  • 10g salt
  • 4-5 cloves roasted garlic (mashed)
  • 2 tablespoons fresh rosemary (chopped)
  • 2 tablespoons fresh thyme (chopped)

Instructions:

1. Prepare the Dough: In a large bowl, mix the bread flour and water until a shaggy dough forms. Add the active sourdough starter and salt, mixing well. Incorporate the mashed roasted garlic and chopped herbs into the dough until evenly distributed.
2. Bulk Fermentation: Cover the bowl with a damp cloth and allow the dough to rise at room temperature for 4-5 hours, performing stretch and folds every 30 minutes for the first 2 hours.
3. Shape the Loaf: Once the dough has risen, turn it out onto a lightly floured surface and shape it into a round or oval loaf.
4. Final Proof: Place the shaped loaf into a floured proofing basket, seam side up, and cover it. Let it rise for another 2-3 hours until it has doubled in size.
5. Preheat the Oven: Preheat your oven to 450°F (232°C) with a baking stone or cast iron skillet inside.
6. Bake the Bread: Carefully turn the dough onto a parchment-lined baking sheet. Score the top with a sharp knife and bake for 30-35 minutes, until golden brown and hollow-sounding when tapped.
7. Cool and Serve: Allow the bread to cool on a wire rack before slicing.

Sourdough garlic herb bread is a delightful way to elevate your meals with its aromatic flavors and comforting texture. The roasted garlic provides a rich, mellow taste, while the fresh herbs add a vibrant freshness that brightens each bite. Whether enjoyed fresh out of the oven, toasted with butter, or used to make gourmet sandwiches, this bread is a versatile addition to any table. It’s perfect for gatherings or a cozy dinner at home, making it a must-try for any sourdough enthusiast.

Sourdough Focaccia

This sourdough focaccia is an Italian classic with a twist, using sourdough starter to achieve its signature airy texture and deep flavor. Topped with olive oil, sea salt, and fresh herbs, it creates a beautifully crusty exterior while remaining soft and chewy on the inside. This focaccia is perfect for dipping, serving as a base for sandwiches, or simply enjoying on its own. Its versatility and flavor make it a favorite for any occasion.

Ingredients:

• For the dough:
  • 500g bread flour
  • 350g water (room temperature)
  • 150g active sourdough starter
  • 10g salt
  • 50ml olive oil (plus extra for drizzling)
  • Flaky sea salt for topping
  • Fresh herbs (rosemary, thyme, or oregano) for garnish

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water, mixing until a shaggy dough forms. Add the active sourdough starter and salt, mixing well to incorporate. Pour in the olive oil and mix until the dough is smooth.
2. Bulk Fermentation: Cover the bowl and let the dough rise at room temperature for 4-5 hours, stretching and folding the dough every 30 minutes for the first 2 hours.
3. Prepare the Pan: Grease a baking sheet with olive oil. Once the dough has risen, turn it out onto the oiled baking sheet. Gently stretch the dough to fit the pan.
4. Final Proof: Cover the dough with a damp cloth and let it rise for another 1-2 hours until puffy.
5. Preheat the Oven: Preheat your oven to 450°F (232°C).
6. Prepare for Baking: Use your fingers to create dimples all over the surface of the focaccia. Drizzle with more olive oil and sprinkle with flaky sea salt and fresh herbs.
7. Bake the Focaccia: Bake for 20-25 minutes until golden brown and crisp on the edges.
8. Cool and Serve: Let the focaccia cool slightly before slicing and serving.

Sourdough focaccia is a deliciously airy and flavorful bread that adds a touch of Italian charm to any meal. Its crispy edges and soft, chewy interior make it irresistible, while the olive oil and herbs enhance its savory profile. Serve it warm alongside soups, salads, or as part of an appetizer spread with dips and cheeses. The best part is its simplicity; even novice bakers can master this recipe, making it a fantastic way to showcase your sourdough skills and impress your friends and family.

Sourdough Spelt Bread

Sourdough spelt bread is a wholesome and nutritious option that highlights the nutty flavor of spelt flour. This ancient grain is rich in fiber and protein, making it a healthy choice for your bread-making endeavors. The fermentation process enhances the bread’s digestibility while imparting a unique flavor profile that is both hearty and delicious. This bread is perfect for sandwiches, toast, or served alongside soups and salads.

Ingredients:

• For the dough:
  • 400g spelt flour
  • 100g bread flour
  • 350g water (room temperature)
  • 150g active sourdough starter
  • 10g salt
  • Optional: 2 tablespoons honey for sweetness

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the spelt flour, bread flour, and water. Mix until a shaggy dough forms. Add the active sourdough starter, salt, and optional honey, mixing until fully incorporated.
2. 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.
3. Shape the Loaf: Once the dough has risen, turn it out onto a lightly floured surface and shape it into a round or oval loaf.
4. Final Proof: Place the shaped loaf in a floured proofing basket, seam side up, and cover it. Allow it to rise for another 2-3 hours until it has doubled in size.
5. Preheat the Oven: Preheat your oven to 450°F (232°C) with a baking stone or cast iron skillet inside.
6. Bake the Bread: Carefully turn the dough onto a parchment-lined baking sheet. Score the top with a sharp knife and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
7. Cool and Serve: Allow the bread to cool on a wire rack before slicing.

Sourdough spelt bread is not only a delicious alternative to conventional bread but also a healthful one. Its nutty flavor and hearty texture make it satisfying and enjoyable in various culinary applications. Whether used for sandwiches, toasted with toppings, or served with a meal, this bread stands out for its wholesome ingredients and delightful taste. By incorporating spelt into your baking, you not only explore new flavors but also add a nutritious twist to your daily bread routine.

Note: More recipes are coming soon!