Baking sourdough bread is an art that combines science and creativity, especially when you’re at high altitudes.
The unique environment found in elevated areas—characterized by lower atmospheric pressure and reduced humidity—can pose significant challenges for home bakers.
But fear not! With the right adjustments and techniques, you can achieve beautiful, airy loaves that boast the classic sourdough flavor and texture.
In this article, we will explore 25+ high-altitude sourdough bread recipes that are tailored to thrive in your elevated kitchen.
Each recipe has been carefully crafted to ensure proper fermentation, rise, and crust development.
Whether you’re a seasoned sourdough enthusiast or a novice baker, you’ll find something delightful to bake, from rustic loaves to flavorful variations.
So grab your starter and let’s dive into the world of high-altitude sourdough baking!
25+ Easy High-Altitude Sourdough Bread Recipes To Warm Your Soul
Mastering sourdough bread at high altitudes is a rewarding journey that offers endless possibilities.
With these 25+ high-altitude sourdough bread recipes, you can create an array of delicious loaves that reflect your personal taste and baking skills.
Each recipe provides a unique flavor profile and texture, allowing you to experiment with ingredients and techniques.
As you explore these recipes, remember that patience and practice are key—each loaf is a step toward perfecting your craft.
So, gather your ingredients, embrace the baking process, and enjoy the wonderful aroma of freshly baked sourdough filling your home!
High-Altitude Rustic Sourdough Bread
This rustic sourdough bread recipe yields a beautifully crusty loaf with a soft, chewy interior. The high altitude requires a few adjustments, including increased hydration and longer proofing times, to ensure your bread rises beautifully and develops a deep, complex flavor. This loaf is perfect for sandwiches, toasting, or simply enjoying with butter.
Ingredients:
- 1 cup (240g) active sourdough starter (at peak activity)
- 1 ½ cups (360ml) warm water (105°F to 110°F)
- 4 cups (480g) bread flour
- 1 cup (120g) whole wheat flour
- 2 teaspoons salt
Instructions:
- Mixing the Dough:
- In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is dissolved.
- Gradually add the bread flour and whole wheat flour, mixing until no dry flour remains. The dough will be sticky.
- Autolyse:
- Cover the bowl with a damp cloth and let it rest for 30 minutes. This allows the flour to hydrate.
- Add Salt:
- After the autolyse, sprinkle salt over the dough and incorporate it by folding the dough over itself several times.
- Bulk Fermentation:
- Cover the bowl and let the dough rise in a warm spot (around 75°F to 80°F) for about 4 hours, stretching and folding the dough every 30 minutes for the first 2 hours.
- Shape the Loaf:
- After bulk fermentation, turn the dough out onto a floured surface. Shape it into a round loaf by gently folding the edges toward the center.
- Second Rise:
- Place the shaped loaf in a well-floured proofing basket and cover it with a cloth. Let it rise for an additional 1 to 2 hours.
- Preheat Oven:
- About 30 minutes before baking, preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully remove the hot Dutch oven. Gently transfer the loaf into it, score the top with a sharp blade, cover with the lid, and bake for 30 minutes. Remove the lid and bake for another 15 to 20 minutes until golden brown.
- Cool:
- Let the bread cool on a wire rack for at least an hour before slicing.
This high-altitude rustic sourdough bread embodies the heartiness and flavor of traditional sourdough while adapting to the unique challenges of elevated baking. With its crusty exterior and soft, flavorful interior, this bread is perfect for elevating your meals or enjoying on its own. Experiment with different flours or add-ins, like herbs or seeds, to personalize your loaf. Each time you bake, you’ll gain more experience, honing your skills in creating delicious, artisan-style bread right from your kitchen.
High-Altitude Sourdough Boule with Herbs
This herb-infused sourdough boule is perfect for adding a gourmet touch to your meals. The high altitude requires careful attention to hydration levels and fermentation times, but the result is a beautifully domed loaf with a fragrant, flavorful crust. Ideal for sharing at gatherings or enjoying with a rich olive oil dip.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour
- 1 tablespoon salt
- 1 tablespoon dried herbs (such as rosemary, thyme, or oregano)
Instructions:
- Mixing the Dough:
- In a large bowl, combine the sourdough starter with warm water. Stir until combined.
- Add the bread flour, salt, and dried herbs, mixing until a shaggy dough forms.
- Autolyse:
- Let the dough rest for 30 minutes covered with a cloth. This enhances gluten development.
- Knead:
- Knead the dough for about 8-10 minutes until smooth and elastic. Adjust hydration with a bit of water if needed.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover, and let it rise for 3-4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- Shape the Boule:
- After the bulk rise, turn the dough onto a floured surface and gently shape it into a tight ball.
- Final Rise:
- Place the shaped boule in a floured proofing basket, cover it, and let it rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the dough into the hot Dutch oven. Score the top, cover, and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until deep golden brown.
- Cool:
- Cool the boule on a wire rack for at least an hour before slicing.
This herb-infused sourdough boule not only rises beautifully at high altitudes but also brings an aromatic experience to your kitchen. The blend of herbs infuses the bread with flavor, making it a versatile addition to any meal. Whether paired with cheese, served alongside soup, or enjoyed on its own, this loaf is sure to impress. Embrace the challenges of high-altitude baking and relish the rewarding experience of creating artisanal bread that enhances your dining experience.
High-Altitude Whole Wheat Sourdough Bread
This wholesome whole wheat sourdough bread is a nourishing option for those looking to incorporate more whole grains into their diet. Adjusted for high altitude, this recipe balances hydration and fermentation times to create a rich, nutty flavor profile with a satisfying texture. Enjoy it toasted with your favorite spread or as a base for hearty sandwiches.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ¼ cups (300ml) warm water
- 3 cups (360g) whole wheat flour
- 1 cup (120g) bread flour
- 2 teaspoons salt
- 2 tablespoons honey or maple syrup (optional, for sweetness)
Instructions:
- Combine Ingredients:
- In a large bowl, mix the sourdough starter, warm water, and honey or maple syrup if using. Stir until well combined.
- Mix the Flours:
- Gradually add the whole wheat flour and bread flour, mixing until a sticky dough forms.
- Autolyse:
- Cover and let the dough rest for 30-45 minutes to allow the flour to absorb the water.
- Add Salt:
- Sprinkle salt over the dough and knead for about 5-7 minutes until fully incorporated and smooth.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover, and let it rise for 3-4 hours, with stretch and folds every 30 minutes for the first 2 hours.
- Shape the Dough:
- Turn the dough out onto a floured surface and shape it into a round loaf, ensuring a tight surface.
- Final Rise:
- Place the loaf in a floured proofing basket and cover it. Let it rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven. Score the top and cover. Bake for 30 minutes, then uncover and bake for another 15-20 minutes until golden.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This whole wheat sourdough bread is a testament to the flavors and health benefits of whole grains. The adjustments made for high altitude ensure a successful rise and an enjoyable texture. Each bite offers a hearty, nutty flavor, making it a delightful choice for breakfast or lunch. This recipe encourages you to explore the versatility of sourdough, as you can experiment with different whole grains or seeds. By honing your skills in high-altitude baking, you’ll develop a deeper appreciation for the art of bread-making and the satisfaction of sharing your homemade creations with loved ones.
High-Altitude Honey Oat Sourdough Bread
This honey oat sourdough bread blends the sweetness of honey with the heartiness of oats, resulting in a deliciously moist loaf. Adjusted for high-altitude baking, this recipe uses a higher hydration level and requires longer proofing times, making it perfect for breakfast or as a snack. The oats not only add flavor but also enhance the texture, giving this bread a delightful chew.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 2 cups (240g) rolled oats
- 3 cups (360g) bread flour
- 2 tablespoons honey
- 1 ½ teaspoons salt
Instructions:
- Combine Ingredients:
- In a large bowl, mix the active sourdough starter with warm water and honey until well combined.
- Stir in the rolled oats, allowing them to soak for about 10 minutes.
- Mix the Dough:
- Gradually add the bread flour and salt to the bowl, mixing until a shaggy dough forms. The dough will be slightly sticky.
- Autolyse:
- Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the oats to absorb moisture and the gluten to develop.
- Knead:
- Knead the dough for about 5-7 minutes until smooth and elastic, adding a bit of flour if necessary.
- Bulk Fermentation:
- Transfer the dough to a lightly greased bowl, cover it, and let it rise for 3-4 hours. Perform stretch and folds every 30 minutes during the first 2 hours.
- Shape the Loaf:
- Turn the dough out onto a floured surface, shape it into a round loaf, and place it seam-side up in a floured proofing basket.
- Final Rise:
- Cover the loaf and let it rise for another 1-2 hours at room temperature.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This honey oat sourdough bread is not only delicious but also packed with nutritional benefits, thanks to the oats. The sweetness from the honey complements the tang of the sourdough, creating a well-rounded flavor. Perfect for breakfast with a pat of butter or as a hearty snack throughout the day, this loaf is a wonderful addition to your bread repertoire. By mastering this recipe, you’ll gain confidence in high-altitude baking while enjoying the delightful experience of creating homemade bread that nourishes both body and soul.
High-Altitude Cheese and Chive Sourdough Bread
This savory cheese and chive sourdough bread is a delightful addition to any meal or can be enjoyed as a standalone snack. With the challenges of high-altitude baking, this recipe incorporates a higher hydration level and utilizes cheese to enrich the flavor and texture. The combination of sharp cheese and fresh chives creates an aromatic loaf that is sure to impress.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour
- 1 cup (100g) shredded sharp cheddar cheese
- 2 tablespoons fresh chives, chopped
- 2 teaspoons salt
Instructions:
- Mix the Dough:
- In a large bowl, combine the active sourdough starter and warm water. Stir until dissolved.
- Gradually add the bread flour and salt, mixing until a shaggy dough forms.
- Add Cheese and Chives:
- Gently fold in the shredded cheddar cheese and chopped chives until evenly distributed.
- Autolyse:
- Cover the dough and let it rest for 30 minutes to allow gluten development.
- Knead:
- Knead the dough for about 8-10 minutes until smooth and elastic. The dough will be sticky due to the cheese.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover it, and let it rise for about 3-4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- Shape the Dough:
- Turn the dough out onto a floured surface and shape it into a round loaf.
- Final Rise:
- Place the shaped loaf in a floured proofing basket and cover it. Let it rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the loaf is golden and the cheese is bubbly.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This cheese and chive sourdough bread is a savory delight that will elevate any meal. The melting cheese and fragrant chives combine beautifully, resulting in a loaf that is as aromatic as it is flavorful. Whether enjoyed warm with butter or used as a base for sandwiches, this bread will become a favorite in your baking repertoire. Embrace the nuances of high-altitude baking and the satisfaction that comes from creating a delicious, artisanal loaf in your own kitchen.
High-Altitude Sun-Dried Tomato and Olive Sourdough Bread
This sun-dried tomato and olive sourdough bread offers a burst of Mediterranean flavor with every bite. Perfect for sandwiches, toast, or as a side to soups and salads, this recipe has been adjusted for high altitude by incorporating extra hydration and careful fermentation. The sun-dried tomatoes and olives add depth and richness, making this loaf a standout at any meal.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour
- 1 cup (150g) sun-dried tomatoes, chopped (oil-packed for best flavor)
- 1 cup (150g) pitted olives, chopped (black or green)
- 2 teaspoons salt
Instructions:
- Mix the Dough:
- In a large bowl, combine the active sourdough starter and warm water. Stir until well combined.
- Gradually add the bread flour and salt, mixing until a sticky dough forms.
- Add Sun-Dried Tomatoes and Olives:
- Gently fold in the chopped sun-dried tomatoes and olives, ensuring they are evenly distributed throughout the dough.
- Autolyse:
- Cover the bowl and let the dough rest for 30 minutes. This rest helps the flour hydrate and the gluten to develop.
- Knead:
- Knead the dough for about 8-10 minutes until it is smooth and elastic. The dough will be slightly sticky due to the added ingredients.
- Bulk Fermentation:
- Transfer the dough to a lightly greased bowl, cover, and let it rise for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours.
- Shape the Dough:
- After bulk fermentation, turn the dough out onto a floured surface. Shape it into a round loaf.
- Final Rise:
- Place the shaped loaf in a floured proofing basket and cover it. Allow it to rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This sun-dried tomato and olive sourdough bread is a flavorful tribute to Mediterranean cuisine, perfect for adding a touch of sophistication to any meal. The combination of sun-dried tomatoes and olives infuses the bread with rich, savory notes that make it a delightful companion for soups, salads, or as a standalone snack. By experimenting with high-altitude adjustments in this recipe, you’ll gain confidence in your baking skills and the ability to create complex, flavorful breads. Enjoy the process of making this artisanal loaf and the pleasure it brings to your table.
High-Altitude Rosemary Garlic Sourdough Bread
This rosemary garlic sourdough bread infuses your kitchen with an irresistible aroma and provides a flavorful addition to any meal. The fragrant rosemary and roasted garlic create a savory loaf that’s perfect for pairing with soups, salads, or as a delicious sandwich base. Adjusted for high altitude, this recipe ensures a moist crumb and a crisp crust, making every bite a delight.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour
- 3-4 cloves garlic, roasted and mashed
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons salt
Instructions:
- Prepare the Garlic:
- Preheat your oven to 400°F (200°C). Wrap the garlic cloves in aluminum foil and roast for 30-40 minutes until soft. Allow to cool, then mash and set aside.
- Mix the Dough:
- In a large bowl, combine the active sourdough starter and warm water. Stir until well combined.
- Gradually add the bread flour, salt, and mashed garlic, mixing until a shaggy dough forms.
- Add Rosemary:
- Gently fold in the chopped rosemary until evenly distributed throughout the dough.
- Autolyse:
- Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate.
- Knead:
- Knead the dough for about 8-10 minutes until smooth and elastic.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover, and let it rise for 3-4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- Shape the Loaf:
- Turn the dough out onto a floured surface and shape it into a round loaf.
- Final Rise:
- Place the shaped loaf in a floured proofing basket and cover it. Let it rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This rosemary garlic sourdough bread offers a flavorful and aromatic twist to traditional sourdough. The roasted garlic adds a subtle sweetness while the rosemary provides a delightful herbal note. Whether enjoyed warm with butter, used for sandwiches, or served alongside your favorite soups, this loaf is sure to impress. By adapting this recipe for high-altitude baking, you’ll enhance your skills and create a delicious bread that adds depth and flavor to your meals.
High-Altitude Pumpkin Spice Sourdough Bread
Embrace the flavors of fall with this pumpkin spice sourdough bread, a delightful fusion of spices and pumpkin puree. This recipe is perfect for high-altitude baking, ensuring a soft and tender crumb while maintaining a beautiful crust. The warming spices and natural sweetness of the pumpkin make this bread an excellent choice for breakfast or as a cozy snack with coffee or tea.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 3 cups (360g) bread flour
- 1 cup (240g) pumpkin puree (canned or fresh)
- 1 tablespoon pumpkin spice blend
- 2 tablespoons brown sugar
- 2 teaspoons salt
Instructions:
- Mix the Dough:
- In a large bowl, combine the active sourdough starter, warm water, pumpkin puree, and brown sugar. Mix until well combined.
- Gradually add the bread flour, pumpkin spice blend, and salt, mixing until a shaggy dough forms.
- Autolyse:
- Cover the dough and let it rest for 30 minutes to allow the flour to hydrate.
- Knead:
- Knead the dough for about 7-10 minutes until smooth and elastic.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover, and let it rise for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours.
- Shape the Loaf:
- Turn the dough out onto a floured surface and shape it into a round loaf.
- Final Rise:
- Place the shaped loaf in a floured proofing basket and cover it. Allow it to rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This pumpkin spice sourdough bread is a delightful way to celebrate the flavors of the season. The combination of warm spices and pumpkin puree not only makes for a visually appealing loaf but also infuses it with moisture and flavor. Perfect for autumn gatherings, this bread can be served on its own, toasted with butter, or transformed into delightful sandwiches. By mastering high-altitude adjustments in this recipe, you can enjoy the comforting flavors of fall while embracing the art of sourdough baking.
High-Altitude Jalapeño Cheddar Sourdough Bread
For those who enjoy a bit of heat, this jalapeño cheddar sourdough bread is a spicy and flavorful option. The combination of sharp cheddar cheese and fresh jalapeños creates a robust flavor profile, making this bread perfect for sandwiches, toasts, or served alongside chili. This recipe accounts for high-altitude conditions, ensuring a successful bake with a deliciously cheesy and spicy kick.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour
- 1 cup (120g) shredded sharp cheddar cheese
- 2-3 jalapeños, diced (remove seeds for less heat)
- 2 teaspoons salt
Instructions:
- Mix the Dough:
- In a large bowl, combine the active sourdough starter and warm water. Stir until well combined.
- Gradually add the bread flour, salt, diced jalapeños, and shredded cheddar cheese, mixing until a shaggy dough forms.
- Autolyse:
- Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate.
- Knead:
- Knead the dough for about 8-10 minutes until smooth and elastic, being careful not to overwork the jalapeños.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover, and let it rise for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours.
- Shape the Loaf:
- Turn the dough out onto a floured surface and shape it into a round loaf.
- Final Rise:
- Place the shaped loaf in a floured proofing basket and cover it. Allow it to rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This jalapeño cheddar sourdough bread is a flavor-packed loaf that brings excitement to any meal. The spicy jalapeños paired with sharp cheddar create a delightful contrast, making this bread a hit for gatherings or casual dinners. Perfect for slicing and toasting or using as a base for gourmet sandwiches, this recipe allows you to enjoy the thrill of baking at high altitude. Embrace the heat and flavor of this unique sourdough bread and enjoy the satisfaction of mastering your baking skills in challenging conditions.
High-Altitude Honey Oat Sourdough Bread
This honey oat sourdough bread combines the natural sweetness of honey with the hearty texture of oats. It offers a lovely balance of flavors, making it perfect for breakfast toast, sandwiches, or served alongside soups and salads. The added oats not only enhance the bread’s nutrition but also contribute to a moist and tender crumb. Adjustments for high altitude ensure that your loaf rises beautifully while maintaining a delightful texture.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 3 cups (360g) bread flour
- 1 cup (90g) rolled oats
- ¼ cup (85g) honey
- 2 teaspoons salt
Instructions:
- Mix the Dough:
- In a large bowl, combine the active sourdough starter, warm water, and honey. Stir until well mixed.
- Gradually add the bread flour, rolled oats, and salt, mixing until a shaggy dough forms.
- Autolyse:
- Cover the dough and let it rest for 30 minutes to allow the flour and oats to hydrate.
- Knead:
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover, and let it rise for 3-4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- Shape the Loaf:
- Turn the dough out onto a floured surface and shape it into a round or oval loaf.
- Final Rise:
- Place the shaped loaf in a floured proofing basket and cover it. Let it rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This honey oat sourdough bread is a wholesome and delicious addition to your baking repertoire. The natural sweetness of honey complements the nutty flavor of oats, creating a comforting loaf that is perfect for any time of day. Whether toasted for breakfast, used in sandwiches, or enjoyed as a side with dinner, this bread offers versatility and flavor. By mastering this high-altitude recipe, you’ll expand your sourdough skills and enjoy the health benefits of oats in every bite.
High-Altitude Sesame Seed Sourdough Bread
This sesame seed sourdough bread is nutty and flavorful, with a beautiful crust that is enhanced by toasted sesame seeds. This recipe celebrates the rich flavor of sesame, making it a unique option for sandwiches, snacks, or as a flavorful accompaniment to soups and stews. Adjusted for high altitude, this bread rises beautifully while maintaining its distinct nutty character.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour
- ½ cup (50g) sesame seeds (plus more for topping)
- 2 teaspoons salt
Instructions:
- Toast the Sesame Seeds:
- In a dry skillet over medium heat, lightly toast the sesame seeds until they are golden brown, about 3-5 minutes. Remove from heat and allow to cool.
- Mix the Dough:
- In a large bowl, combine the active sourdough starter and warm water. Stir until well mixed.
- Gradually add the bread flour, toasted sesame seeds, and salt, mixing until a shaggy dough forms.
- Autolyse:
- Cover the dough and let it rest for 30 minutes to allow the flour to hydrate.
- Knead:
- Knead the dough for about 8-10 minutes until it is smooth and elastic.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover, and let it rise for 3-4 hours, performing stretch and folds every 30 minutes for the first 2 hours.
- Shape the Loaf:
- Turn the dough out onto a floured surface and shape it into a round or oval loaf.
- Final Rise:
- Place the shaped loaf in a floured proofing basket and cover it. Allow it to rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, sprinkle with additional sesame seeds, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This sesame seed sourdough bread is a delightful addition to any meal, with its nutty flavor and crunchy texture enhancing every bite. Whether used for a unique sandwich, enjoyed with a spread of butter, or served alongside your favorite soup, this bread is versatile and satisfying. By adapting this recipe for high altitude, you’ll ensure a perfect rise and crust, showcasing your skills in sourdough baking.
High-Altitude Spinach Feta Sourdough Bread
This spinach feta sourdough bread is a savory delight, bringing together fresh spinach and tangy feta cheese in a hearty loaf. The vibrant green of the spinach and the salty flavor of the feta make this bread a flavorful addition to any meal, perfect for sandwiches or as a standalone snack. Adjusted for high altitude, this recipe ensures that the bread rises well while maintaining its unique flavor profile.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour
- 1 cup (150g) fresh spinach, chopped
- ½ cup (75g) feta cheese, crumbled
- 2 teaspoons salt
Instructions:
- Prepare the Spinach:
- Blanch the chopped spinach in boiling water for 1-2 minutes until wilted. Drain and cool, then squeeze out excess moisture and chop finely.
- Mix the Dough:
- In a large bowl, combine the active sourdough starter and warm water. Stir until well mixed.
- Gradually add the bread flour, chopped spinach, crumbled feta cheese, and salt, mixing until a shaggy dough forms.
- Autolyse:
- Cover the dough and let it rest for 30 minutes to allow the flour to hydrate.
- Knead:
- Knead the dough for about 8-10 minutes until smooth and elastic.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover, and let it rise for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours.
- Shape the Loaf:
- Turn the dough out onto a floured surface and shape it into a round or oval loaf.
- Final Rise:
- Place the shaped loaf in a floured proofing basket and cover it. Let it rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This spinach feta sourdough bread is a unique and flavorful option that brings a taste of the Mediterranean to your table. The combination of fresh spinach and creamy feta creates a delightful flavor that is both satisfying and nutritious. Perfect for sandwiches, served with olive oil for dipping, or as part of a cheese platter, this bread is sure to impress. By mastering the adjustments for high-altitude baking, you’ll enjoy a successful bake that showcases your creativity and skill in sourdough bread making.
High-Altitude Herb and Garlic Sourdough Bread
This herb and garlic sourdough bread is infused with aromatic herbs and roasted garlic, creating a flavorful loaf that elevates any meal. Ideal for serving with pasta dishes, soups, or simply as a standalone snack, this bread is sure to impress. The fragrant herbs and garlic provide a delightful aroma and taste, making it a perfect addition to any bread basket. Adjustments for high altitude ensure a successful rise and a robust crust.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour
- 1 head of garlic, roasted
- 2 tablespoons fresh rosemary or thyme, chopped (or 2 teaspoons dried)
- 2 teaspoons salt
Instructions:
- Roast the Garlic:
- Preheat the oven to 400°F (200°C). Wrap the head of garlic in aluminum foil and roast for about 30-35 minutes, until soft and golden. Let it cool, then squeeze the cloves out of their skins and mash them into a paste.
- Mix the Dough:
- In a large bowl, combine the active sourdough starter, warm water, and roasted garlic paste. Stir until well mixed.
- Gradually add the bread flour, chopped herbs, and salt, mixing until a shaggy dough forms.
- Autolyse:
- Cover the dough and let it rest for 30 minutes to hydrate the flour.
- Knead:
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover, and let it rise for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours.
- Shape the Loaf:
- Turn the dough out onto a floured surface and shape it into a round or oval loaf.
- Final Rise:
- Place the shaped loaf in a floured proofing basket, cover, and allow it to rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This herb and garlic sourdough bread is a delicious way to infuse your baking with robust flavors. The combination of roasted garlic and aromatic herbs creates a mouthwatering loaf that pairs beautifully with a variety of dishes. Whether served alongside a hearty soup, used to make sandwiches, or simply enjoyed with a pat of butter, this bread will be a favorite at your table. With high-altitude adjustments, you can achieve a perfect rise and a crust that’s both crispy and golden, showcasing your skills as a sourdough baker.
High-Altitude Sweet Potato Sourdough Bread
This sweet potato sourdough bread is a nutritious and vibrant option, featuring the natural sweetness of sweet potatoes for a delightful flavor and color. The addition of sweet potato not only enhances the taste but also contributes to a moist crumb. This bread is perfect for breakfast toast, sandwiches, or simply enjoyed with butter. High-altitude adjustments ensure that the bread rises well and retains its unique texture.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 3 cups (360g) bread flour
- 1 cup (250g) cooked and mashed sweet potato (cooled)
- 2 teaspoons salt
- Optional: 1 tablespoon honey for added sweetness
Instructions:
- Prepare the Sweet Potato:
- Boil or bake sweet potatoes until soft. Allow to cool, then mash until smooth.
- Mix the Dough:
- In a large bowl, combine the active sourdough starter, warm water, and mashed sweet potato. Stir until well mixed.
- Gradually add the bread flour, salt, and honey (if using), mixing until a shaggy dough forms.
- Autolyse:
- Cover the dough and let it rest for 30 minutes to allow the flour to hydrate.
- Knead:
- Knead the dough for about 8-10 minutes until it is smooth and elastic.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover, and let it rise for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours.
- Shape the Loaf:
- Turn the dough out onto a floured surface and shape it into a round or oval loaf.
- Final Rise:
- Place the shaped loaf in a floured proofing basket, cover, and let it rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This sweet potato sourdough bread is a delicious and healthful choice for any meal. The natural sweetness of sweet potatoes complements the tang of sourdough, creating a flavor that is both unique and satisfying. Perfect for breakfast, lunch, or dinner, this bread is versatile enough to be enjoyed in many ways. By adjusting for high altitude, you can ensure that this beautiful loaf rises properly and has a delightful texture, making it a staple in your sourdough baking collection.
High-Altitude Cranberry Walnut Sourdough Bread
This cranberry walnut sourdough bread combines the tartness of dried cranberries with the rich, nutty flavor of walnuts, resulting in a deliciously unique loaf. Perfect for the holidays or any special occasion, this bread pairs beautifully with cheese, spreads, or simply enjoyed on its own. The sweet and tart flavors meld wonderfully with the tangy notes of sourdough, making each bite a delightful experience. High-altitude modifications ensure the bread rises beautifully while maintaining its distinct flavors.
Ingredients:
- 1 cup (240g) active sourdough starter
- 1 ½ cups (360ml) warm water
- 4 cups (480g) bread flour
- 1 cup (150g) dried cranberries
- ½ cup (60g) walnuts, chopped
- 2 teaspoons salt
Instructions:
- Prepare the Ingredients:
- If desired, soak the dried cranberries in warm water for 10-15 minutes to plump them up. Drain and set aside. Toast the walnuts in a dry skillet over medium heat until fragrant.
- Mix the Dough:
- In a large bowl, combine the active sourdough starter and warm water. Stir until well mixed.
- Gradually add the bread flour, dried cranberries, toasted walnuts, and salt, mixing until a shaggy dough forms.
- Autolyse:
- Cover the dough and let it rest for 30 minutes to allow the flour to hydrate.
- Knead:
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover, and let it rise for 3-4 hours, performing stretch and folds every 30 minutes during the first 2 hours.
- Shape the Loaf:
- Turn the dough out onto a floured surface and shape it into a round or oval loaf.
- Final Rise:
- Place the shaped loaf in a floured proofing basket, cover, and let it rise for another 1-2 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C) with a Dutch oven inside.
- Bake:
- Carefully transfer the loaf to the hot Dutch oven, score the top, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
- Cool:
- Allow the bread to cool on a wire rack for at least an hour before slicing.
This cranberry walnut sourdough bread is a festive and flavorful loaf that brings a touch of elegance to any meal. The combination of sweet, tart cranberries and rich walnuts creates a deliciously complex flavor that is perfect for holiday gatherings or everyday enjoyment. By making the necessary adjustments for high-altitude baking, you’ll achieve a perfectly risen and beautifully textured loaf that showcases the best of sourdough baking. Enjoy this bread with a spread of cream cheese, a selection of cheeses, or simply on its own to savor the delightful flavors.
Note: More recipes are coming soon!