25+ Delicious King Arthur Flour Sourdough Bread Recipes You Need to Try

Welcome to the wonderful world of sourdough baking! If you’re a bread enthusiast or just starting on your baking journey, you’re in for a treat.

Sourdough bread, known for its rich flavor and chewy texture, has become a beloved staple in kitchens around the globe.

In this article, we’ll explore over 25 delicious and diverse sourdough recipes using King Arthur Flour, a brand renowned for its quality and commitment to excellence in baking.

King Arthur Flour is the perfect choice for sourdough enthusiasts, providing reliable results and consistent quality that elevates every loaf.

From classic rustic loaves to creative variations like sweet bread and savory flatbreads, our collection has something for every palate.

Whether you’re looking to experiment with unique flavor combinations or master the basics, this guide will help you achieve bakery-worthy results right at home.

Join us as we dive into these mouthwatering recipes, complete with detailed instructions and tips to ensure your sourdough baking experience is enjoyable and successful.

Get ready to knead, shape, and rise your way to incredible homemade sourdough that will impress family and friends!

25+ Delicious King Arthur Flour Sourdough Bread Recipes You Need to Try

Baking sourdough bread is not only a rewarding culinary experience, but it also offers the chance to explore a myriad of flavors and techniques.

With these 25+ King Arthur Flour sourdough bread recipes, you have the tools and inspiration to create loaves that are not only delicious but also uniquely yours.

From traditional sourdough boules to innovative flavored breads, the possibilities are endless.

As you embark on your sourdough baking journey, remember that practice makes perfect.

Each loaf is a learning opportunity, and with King Arthur Flour by your side, you can feel confident in your baking endeavors.

We hope this collection inspires you to get your hands floury and indulge in the art of sourdough baking.

Classic Sourdough Boule

This classic sourdough boule is a staple for any bread lover. The simple ingredients allow the flavor of the sourdough to shine, creating a hearty, crusty bread with a tender crumb. Perfect for sandwiches or dipping into soup, this bread uses a long fermentation process to enhance flavor and texture, making it a great choice for beginner and experienced bakers alike.

Ingredients:

• 500g King Arthur Bread Flour
• 100g active sourdough starter (100% hydration)
• 350g water
• 10g salt

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Let it sit for 30 minutes for autolyse.
2. Add Starter and Salt: After autolyse, add the sourdough starter and salt to the dough. Knead until fully incorporated and a shaggy dough forms.
3. Bulk Fermentation: Cover the bowl and let the dough rest for 4-5 hours at room temperature, performing a series of stretch and folds every 30 minutes for the first 2 hours.
4. Shape the Dough: Turn the dough out onto a lightly floured surface. Shape it into a round boule, then place it in a proofing basket seam-side up. Cover and refrigerate overnight.
5. Preheat and Bake: Preheat your oven to 500°F with a Dutch oven inside. Transfer the dough onto parchment, score the top, and place it in the preheated Dutch oven. Cover and bake for 20 minutes, then remove the lid and reduce the temperature to 450°F. Bake for an additional 20-25 minutes until golden brown.

The classic sourdough boule provides a delicious introduction to sourdough baking, with an impressive crust and soft, open crumb. It’s a versatile loaf that pairs beautifully with all kinds of toppings and sides. Enjoy the fruit of your labor by sharing slices with friends or family.

Herb & Olive Sourdough Loaf

This herb and olive sourdough loaf takes a basic sourdough and infuses it with flavors inspired by Mediterranean cuisine. The addition of fresh herbs and briny olives enhances the tangy base of sourdough, making each slice aromatic and satisfying. This loaf is great for sandwiches, bruschetta, or serving with cheeses and charcuterie.

Ingredients:

• 500g King Arthur Bread Flour
• 100g active sourdough starter
• 350g water
• 10g salt
• 100g pitted Kalamata olives, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves

Instructions:

1. Mix the Dough: Combine flour and water in a bowl, mixing until no dry flour remains. Let rest for 30 minutes.
2. Add Starter and Salt: Add the starter and salt, and knead until incorporated.
3. Incorporate Herbs and Olives: Gently fold in the chopped olives, rosemary, and thyme until evenly distributed.
4. Bulk Fermentation: Let the dough rest, covered, for 3-4 hours, performing a series of folds every 30 minutes for the first 2 hours.
5. Shape and Cold Fermentation: Shape the dough into a loaf, place it in a proofing basket, cover, and refrigerate for 12-14 hours.
6. Preheat and Bake: Preheat the oven to 500°F, place the dough in a preheated Dutch oven, score, and bake covered for 20 minutes. Uncover, reduce to 450°F, and bake an additional 20 minutes until golden and aromatic.

The herb and olive sourdough loaf brings together earthy flavors and fresh herbs that elevate the sourdough experience. The result is a loaf with depth and complexity that’s ideal for Mediterranean-inspired dishes or enjoyed simply with a drizzle of olive oil.

Multigrain Sourdough Bread

For a wholesome twist, this multigrain sourdough bread combines the tang of sourdough with the nutty richness of various grains. The addition of grains like oats, flaxseeds, and sunflower seeds gives this loaf extra texture and nutrition, creating a hearty bread perfect for breakfast toast or rustic sandwiches.

Ingredients:

• 400g King Arthur Bread Flour
• 100g whole wheat flour
• 100g active sourdough starter
• 320g water
• 10g salt
• 50g rolled oats
• 20g flaxseeds
• 20g sunflower seeds
• 1 tbsp honey (optional)

Instructions:

1. Prepare Grains: In a small bowl, soak the oats, flaxseeds, and sunflower seeds in 50g of water for 1 hour.
2. Mix the Dough: Combine the bread flour, whole wheat flour, and remaining water. Let it rest for 30 minutes.
3. Add Starter and Salt: Add the starter, salt, and soaked grains (including any leftover soaking water), then mix until incorporated.
4. Bulk Fermentation: Let the dough ferment for 4-5 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
5. Shape and Cold Fermentation: Shape the dough into a loaf, place in a proofing basket, and refrigerate overnight.
6. Preheat and Bake: Preheat the oven to 500°F. Place the dough in a Dutch oven, score, and bake covered for 20 minutes. Uncover, reduce heat to 450°F, and bake for an additional 20-25 minutes until golden and crisp.

This multigrain sourdough is a satisfying, nutritious loaf that brings added texture and flavor with every bite. Its nutty, hearty profile makes it perfect for everything from breakfast spreads to hearty, open-faced sandwiches. Enjoy the health benefits and delicious taste of homemade multigrain sourdough!

Seeded Sourdough Loaf

This seeded sourdough loaf is packed with a mix of seeds that adds crunch and nutrition to every slice. The seeds create a nutty profile, adding extra flavor and visual appeal. Perfect for breakfast toast with avocado or simply topped with butter, this seeded sourdough is a hearty, satisfying loaf that’s as beautiful as it is delicious.

Ingredients:

• 500g King Arthur Bread Flour
• 100g active sourdough starter
• 350g water
• 10g salt
• 25g sesame seeds
• 25g poppy seeds
• 25g sunflower seeds
• 25g pumpkin seeds
• 20g chia seeds

Instructions:

1. Mix the Dough: In a large mixing bowl, combine the bread flour and water. Mix until no dry flour remains, and let it rest for 30 minutes (autolyse).
2. Add Starter and Salt: Add the sourdough starter and salt, and mix until a shaggy dough forms.
3. Add Seeds: Fold in the mix of seeds until evenly distributed.
4. Bulk Fermentation: Let the dough rest for 4-5 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
5. Shape and Cold Fermentation: Shape the dough into a loaf, place it in a proofing basket, and refrigerate overnight.
6. Preheat and Bake: Preheat your oven to 500°F with a Dutch oven inside. Place the dough in the Dutch oven, score, and bake for 20 minutes covered. Then, uncover, reduce to 450°F, and bake for another 20-25 minutes until deeply golden.

This seeded sourdough loaf combines a variety of seeds for added texture, flavor, and nutrition. It’s perfect for those who enjoy hearty, nutty breads and offers a delightful crunch in every bite. Enjoy this with a favorite spread, or serve it with your favorite hearty meal.

Sourdough Cinnamon Raisin Bread

This cinnamon raisin sourdough bread is a sweet twist on traditional sourdough. It’s slightly sweet with a hint of spice, making it perfect for breakfast or a snack. With plump raisins and a swirl of cinnamon, this bread adds a delightful sweetness to your sourdough baking repertoire, creating an aromatic, flavorful loaf.

Ingredients:

• 500g King Arthur Bread Flour
• 100g active sourdough starter
• 350g water
• 10g salt
• 50g brown sugar
• 100g raisins, soaked in warm water and drained
• 1 tbsp cinnamon

Instructions:

1. Mix the Dough: Combine the flour and water, then let it rest for 30 minutes.
2. Add Starter, Salt, and Sugar: Add the starter, salt, and brown sugar to the dough, mixing until combined.
3. Add Raisins and Cinnamon: Gently fold in the drained raisins and cinnamon, being careful not to overmix.
4. Bulk Fermentation: Let the dough ferment for 3-4 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
5. Shape and Cold Fermentation: Shape into a loaf, place in a proofing basket, cover, and refrigerate overnight.
6. Preheat and Bake: Preheat the oven to 500°F with a Dutch oven inside. Score the loaf and place it in the Dutch oven, baking covered for 20 minutes. Uncover, reduce to 450°F, and bake for another 20-25 minutes until golden.

The cinnamon raisin sourdough is a fragrant, slightly sweet loaf that brings warmth to your table. It’s perfect for breakfast or as a treat on its own, with each slice bursting with cinnamon and raisins. Enjoy it toasted with a spread of butter or your favorite jam!

Cheddar Jalapeño Sourdough Bread

This cheddar jalapeño sourdough bread is a bold, savory option for those who love a little heat. The sharpness of cheddar combined with the spicy kick of jalapeño creates an unforgettable loaf, great for sandwiches, grilled cheese, or simply on its own. This bread’s rich flavors make it a crowd-pleaser, perfect for gatherings or anytime you want to impress.

Ingredients:

• 500g King Arthur Bread Flour
• 100g active sourdough starter
• 350g water
• 10g salt
• 150g sharp cheddar cheese, cubed
• 2-3 jalapeños, seeded and chopped

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water, mixing until no dry flour remains. Let it rest for 30 minutes.
2. Add Starter and Salt: Add the starter and salt, mixing until a rough dough forms.
3. Add Cheddar and Jalapeños: Gently fold in the cheddar cubes and chopped jalapeños until evenly distributed.
4. Bulk Fermentation: Let the dough ferment for 4-5 hours, with stretch-and-folds every 30 minutes for the first 2 hours.
5. Shape and Cold Fermentation: Shape the dough, place in a proofing basket, and refrigerate overnight.
6. Preheat and Bake: Preheat your oven to 500°F with a Dutch oven inside. Score the dough, place it in the Dutch oven, and bake covered for 20 minutes. Uncover, reduce to 450°F, and bake for another 20-25 minutes until golden and the cheese is bubbling.

This cheddar jalapeño sourdough is a fun, flavorful bread that packs a savory punch. Each bite is filled with gooey cheese and a hint of spice, making it perfect for those who love bolder flavors. It’s sure to become a favorite among those who enjoy creative, savory breads.

Sourdough Focaccia with Rosemary and Sea Salt

This sourdough focaccia is a delicious, flat-style bread that’s perfect for sharing. Infused with fresh rosemary and topped with flaky sea salt, this focaccia offers a crispy exterior and a soft, airy interior. It’s versatile enough to serve as an appetizer, side, or base for sandwiches. The high hydration of the dough creates a beautifully light texture, making it a favorite for gatherings.

Ingredients:

• 500g King Arthur Bread Flour
• 100g active sourdough starter
• 400g water
• 10g salt
• 2 tbsp olive oil (plus extra for drizzling)
• 2-3 sprigs fresh rosemary, leaves stripped
• Flaky sea salt for topping

Instructions:

1. Mix the Dough: In a large bowl, combine the flour and water. Mix until there are no dry bits of flour, then let it rest for 30 minutes (autolyse).
2. Add Starter and Salt: Add the sourdough starter, salt, and 2 tablespoons of olive oil. Mix until fully incorporated.
3. Bulk Fermentation: Cover the bowl and let the dough rise for 4-5 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
4. Shape and Second Rise: Transfer the dough to a well-oiled baking pan (approximately 9×13 inches). Use your fingers to gently stretch the dough to fit the pan. Let it rise for another 1-2 hours, covered with a damp cloth.
5. Preheat Oven and Prepare Topping: Preheat your oven to 450°F. Dimple the surface of the dough with your fingers, drizzle with olive oil, sprinkle with rosemary, and finish with flaky sea salt.
6. Bake: Bake for 20-25 minutes until golden brown and crispy on the edges. Remove from the oven and let cool slightly before slicing.

This sourdough focaccia is a delightful twist on traditional bread, with its fragrant rosemary and crunchy sea salt enhancing every bite. It’s perfect for dipping in olive oil or serving alongside your favorite dishes. Bake it for special occasions or as a treat to enjoy throughout the week!

Savory Sourdough Beer Bread

This savory sourdough beer bread combines the tanginess of sourdough with the rich flavors of your favorite beer. The carbonation from the beer helps create a light and airy loaf, while the malty flavors enhance the sourdough’s natural depth. This bread is ideal for pairing with hearty stews or enjoying with a cheese platter.

Ingredients:

• 400g King Arthur Bread Flour
• 100g whole wheat flour
• 100g active sourdough starter
• 350g beer (lager or ale)
• 10g salt
• 1 tbsp dried herbs (such as oregano or thyme)

Instructions:

1. Mix the Dough: In a large bowl, mix the bread flour, whole wheat flour, and salt. Slowly add the beer and mix until a rough dough forms. Let it rest for 30 minutes (autolyse).
2. Add Starter and Herbs: Incorporate the sourdough starter and dried herbs, mixing until fully combined.
3. Bulk Fermentation: Cover the bowl and let the dough rise for 4-5 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
4. Shape and Cold Fermentation: Shape the dough into a round loaf, place it in a proofing basket, and refrigerate overnight.
5. Preheat and Bake: Preheat your oven to 500°F with a Dutch oven inside. Transfer the dough onto parchment, score the top, and place it in the Dutch oven. Bake covered for 20 minutes, then uncover, reduce to 450°F, and bake for another 20-25 minutes until golden.

Savory sourdough beer bread brings a delightful twist to your baking routine, offering a unique flavor profile that pairs beautifully with a variety of dishes. The combination of sourdough and beer creates a beautifully textured loaf, making it perfect for entertaining or cozy nights in. Enjoy it fresh from the oven or toasted for an extra crunch!

Apricot and Almond Sourdough Bread

This apricot and almond sourdough bread is a sweet and nutty delight. The dried apricots add a burst of natural sweetness, while the toasted almonds provide a satisfying crunch. This loaf is perfect for breakfast or as a snack, and it pairs wonderfully with cheese or spreads. The balance of flavors and textures makes it a unique addition to any bread basket.

Ingredients:

• 500g King Arthur Bread Flour
• 100g active sourdough starter
• 350g water
• 10g salt
• 100g dried apricots, chopped
• 50g toasted almonds, roughly chopped

Instructions:

1. Mix the Dough: In a large bowl, combine the flour and water, mixing until no dry flour remains. Let it rest for 30 minutes (autolyse).
2. Add Starter and Salt: Add the sourdough starter and salt, and mix until fully incorporated.
3. Add Apricots and Almonds: Gently fold in the chopped apricots and almonds until evenly distributed.
4. Bulk Fermentation: Let the dough rest for 4-5 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
5. Shape and Cold Fermentation: Shape the dough into a loaf, place in a proofing basket, and refrigerate overnight.
6. Preheat and Bake: Preheat the oven to 500°F with a Dutch oven inside. Score the dough, place it in the Dutch oven, and bake covered for 20 minutes. Uncover, reduce to 450°F, and bake for an additional 20-25 minutes until golden and fragrant.

The apricot and almond sourdough bread offers a wonderful combination of sweetness and crunch, making it a delightful option for any time of day. Its unique flavors make it an excellent choice for breakfast with butter or as a gourmet sandwich base. This bread is sure to impress anyone who takes a bite!

Sourdough Pumpkin Spice Bread

This sourdough pumpkin spice bread is a cozy, fall-inspired loaf that combines the warmth of spices with the natural sweetness of pumpkin. It’s perfect for breakfast or an afternoon snack, and the moist crumb makes it a delightful treat. The blend of cinnamon, nutmeg, and ginger creates a fragrant aroma that fills your kitchen, making it an inviting addition to any autumn gathering.

Ingredients:

• 400g King Arthur Bread Flour
• 100g whole wheat flour
• 100g active sourdough starter
• 300g canned pumpkin puree
• 10g salt
• 50g brown sugar
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• Optional: 50g walnuts or pecans, chopped

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour, whole wheat flour, brown sugar, and spices. Add the pumpkin puree and starter, mixing until no dry flour remains. Let the mixture rest for 30 minutes (autolyse).
2. Add Salt: After the rest, sprinkle the salt over the dough and mix until fully incorporated.
3. Bulk Fermentation: Cover the bowl and let the dough rise for 4-5 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
4. Shape and Cold Fermentation: Shape the dough into a loaf, place it in a proofing basket, and refrigerate overnight.
5. Preheat and Bake: Preheat your oven to 450°F with a Dutch oven inside. Score the dough, place it in the Dutch oven, and bake covered for 25 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown.

Sourdough pumpkin spice bread brings the flavors of fall right to your table, with its moist, spiced crumb and inviting aroma. This loaf is perfect for enjoying with a cup of tea or coffee, or even as a festive addition to holiday gatherings. It also makes a delicious base for French toast—don’t forget to try it out!

Caramelized Onion and Goat Cheese Sourdough

This caramelized onion and goat cheese sourdough is a gourmet twist on traditional bread, combining the sweet depth of caramelized onions with the tangy creaminess of goat cheese. This loaf is perfect for entertaining or elevating a simple meal. The combination of flavors makes it a standout choice for sandwiches, bruschetta, or as a side to your favorite soup.

Ingredients:

• 500g King Arthur Bread Flour
• 100g active sourdough starter
• 350g water
• 10g salt
• 2 medium onions, sliced
• 150g goat cheese, crumbled
• 2 tbsp olive oil (for caramelizing onions)

Instructions:

1. Caramelize Onions: In a skillet, heat the olive oil over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are golden brown and caramelized (about 20-30 minutes). Set aside to cool.
2. Mix the Dough: In a large bowl, combine the flour and water. Let it rest for 30 minutes (autolyse).
3. Add Starter and Salt: Add the sourdough starter and salt, mixing until a shaggy dough forms.
4. Incorporate Onions and Goat Cheese: Once the dough is formed, gently fold in the caramelized onions and crumbled goat cheese.
5. Bulk Fermentation: Let the dough rise for 4-5 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
6. Shape and Cold Fermentation: Shape the dough, place it in a proofing basket, and refrigerate overnight.
7. Preheat and Bake: Preheat your oven to 500°F with a Dutch oven inside. Score the dough, place it in the Dutch oven, and bake covered for 20 minutes. Uncover, reduce to 450°F, and bake for an additional 20-25 minutes until golden.

The caramelized onion and goat cheese sourdough is a flavorful loaf that takes your bread-baking to new heights. Its rich flavors and complex textures make it a delightful addition to any meal, whether enjoyed fresh out of the oven or toasted the next day. Perfect for impressing guests at dinner parties or enjoying on a quiet evening at home!

Zaatar Spiced Sourdough Bread

This zaatar spiced sourdough bread brings a Middle Eastern flair to your baking. Zaatar, a blend of herbs, sesame seeds, and sumac, adds an aromatic flavor profile that pairs beautifully with the tanginess of sourdough. This bread is perfect for dipping in olive oil, serving with hummus, or as a side to your favorite dishes, offering a unique twist on traditional sourdough.

Ingredients:

• 500g King Arthur Bread Flour
• 100g active sourdough starter
• 350g water
• 10g salt
• 2 tbsp zaatar spice mix
• 2 tbsp olive oil (for brushing)

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water. Mix until no dry flour remains, then let it rest for 30 minutes (autolyse).
2. Add Starter and Salt: Add the sourdough starter, salt, and 1 tablespoon of zaatar. Mix until fully combined.
3. Bulk Fermentation: Cover and let the dough rise for 4-5 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
4. Shape and Cold Fermentation: Shape the dough into a round loaf, place it in a proofing basket, and refrigerate overnight.
5. Preheat and Bake: Preheat your oven to 500°F with a Dutch oven inside. Score the top of the dough, brush with olive oil, and sprinkle with the remaining zaatar. Bake covered for 20 minutes, then uncover, reduce to 450°F, and bake for another 20-25 minutes until golden.

Zaatar spiced sourdough bread is an adventurous and flavorful choice that adds a cultural twist to your bread-baking repertoire. Its aromatic profile and crispy crust make it a delightful companion to a variety of dishes or as a standout feature on a charcuterie board. Enjoy this unique loaf as a wonderful conversation starter at your next gathering!

Honey Oat Sourdough Bread

This honey oat sourdough bread is a wholesome and lightly sweetened loaf that combines the nutty flavor of oats with the natural sweetness of honey. It’s perfect for breakfast or as a base for sandwiches, offering a soft crumb and a delightful crust. The addition of oats not only enhances the flavor but also provides a lovely texture, making each slice satisfying and nourishing.

Ingredients:

• 400g King Arthur Bread Flour
• 100g whole wheat flour
• 100g active sourdough starter
• 350g water
• 50g honey
• 10g salt
• 50g rolled oats (plus extra for topping)

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour, whole wheat flour, and rolled oats. Add the water and honey, mixing until no dry flour remains. Let it rest for 30 minutes (autolyse).
2. Add Starter and Salt: Add the sourdough starter and salt, mixing until fully incorporated.
3. Bulk Fermentation: Cover the bowl and let the dough rise for 4-5 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
4. Shape and Cold Fermentation: Shape the dough into a round loaf, place it in a proofing basket, and refrigerate overnight.
5. Preheat and Bake: Preheat your oven to 500°F with a Dutch oven inside. Score the dough, place it in the Dutch oven, and bake covered for 20 minutes. Uncover, reduce to 450°F, and bake for another 20-25 minutes until golden and cooked through.

Honey oat sourdough bread is a heartwarming loaf that is perfect for any time of day. Its gentle sweetness pairs beautifully with butter or nut butter for breakfast, and it also works well in savory sandwiches. The addition of oats not only enhances the flavor but also adds nutritional value, making this loaf a nourishing choice for your table.

Garlic and Herb Sourdough Bread

This garlic and herb sourdough bread infuses your classic sourdough with robust flavors of garlic and fresh herbs, creating a fragrant and delicious loaf that’s perfect for any occasion. Ideal for serving alongside soups, salads, or simply for dipping in olive oil, this bread adds a gourmet touch to your meals. The aromatic herbs combined with the tang of sourdough will leave your kitchen smelling heavenly.

Ingredients:

• 500g King Arthur Bread Flour
• 100g active sourdough starter
• 350g water
• 10g salt
• 3-4 cloves of garlic, minced
• 2 tbsp fresh herbs (such as rosemary, thyme, or parsley), finely chopped
• Optional: Olive oil for brushing

Instructions:

1. Mix the Dough: In a large bowl, combine the flour and water. Mix until no dry flour remains, then let it rest for 30 minutes (autolyse).
2. Add Starter, Salt, Garlic, and Herbs: Add the sourdough starter, salt, minced garlic, and chopped herbs. Mix until the ingredients are evenly incorporated.
3. Bulk Fermentation: Cover the bowl and let the dough rise for 4-5 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
4. Shape and Cold Fermentation: Shape the dough into a loaf, place it in a proofing basket, and refrigerate overnight.
5. Preheat and Bake: Preheat your oven to 500°F with a Dutch oven inside. Score the dough, optionally brush with olive oil, and bake covered for 20 minutes. Uncover, reduce to 450°F, and bake for another 20-25 minutes until golden brown.

Garlic and herb sourdough bread is a flavorful twist that elevates any meal. With its aromatic profile, it’s perfect for serving with cheese, antipasti, or simply enjoying on its own. This loaf not only tastes incredible but also fills your kitchen with mouthwatering scents, making it a delightful addition to your baking repertoire.

Sourdough Flatbread with Feta and Spinach

This sourdough flatbread with feta and spinach is a delicious and versatile option that can be enjoyed as a main dish or as a side. The combination of tangy feta cheese and fresh spinach creates a savory, satisfying flatbread that’s easy to prepare. Perfect for wraps, as a base for pizzas, or served alongside dips, this flatbread brings a Mediterranean flair to your table.

Ingredients:

• 500g King Arthur Bread Flour
• 100g active sourdough starter
• 350g water
• 10g salt
• 200g fresh spinach, wilted and chopped
• 150g feta cheese, crumbled
• Olive oil for drizzling

Instructions:

1. Mix the Dough: In a large bowl, combine the bread flour and water. Mix until no dry flour remains, then let it rest for 30 minutes (autolyse).
2. Add Starter and Salt: Add the sourdough starter and salt, mixing until fully incorporated.
3. Incorporate Spinach and Feta: Gently fold in the chopped spinach and crumbled feta until evenly distributed.
4. Bulk Fermentation: Cover the bowl and let the dough rise for 4-5 hours, performing stretch-and-folds every 30 minutes for the first 2 hours.
5. Shape and Rest: Divide the dough into equal portions (about 4-6 pieces) and shape into rounds. Let them rest for about 30 minutes.
6. Preheat Oven and Cook: Preheat your oven to 450°F or heat a cast-iron skillet on the stovetop. Roll out each piece into a flatbread shape. Cook each flatbread for 2-3 minutes on each side until golden brown. Optionally, drizzle with olive oil before serving.

Sourdough flatbread with feta and spinach is a versatile and flavorful addition to your meals. Its chewy texture and savory filling make it a great choice for wraps, pizzas, or as an accompaniment to soups and salads. This flatbread is perfect for entertaining or for enjoying as a casual snack, and it showcases the adaptability of sourdough in a delightful way.

Note: More recipes are coming soon!