27+ Easy Spring Sourdough Recipes to Celebrate the Season

Spring is a time of renewal, and what better way to welcome the season than with a collection of fresh, tangy, and delicious sourdough recipes?

Whether you’re a seasoned sourdough baker or just starting to experiment with this beloved bread, spring offers the perfect opportunity to infuse your sourdough with bright, seasonal ingredients.

From fruity loaves bursting with citrus and berries to savory herb-infused breads that complement your spring meals, these 27+ spring sourdough recipes are designed to inspire your baking and bring the tastes of the season to your table.

The beauty of sourdough lies in its versatility, and spring brings an abundance of ingredients that can elevate your bread-making game.

Imagine fresh lemons, strawberries, asparagus, and rosemary baked into your dough, each adding a unique flavor that sings of the season’s bounty.

Whether you’re looking to bake a soft and tangy loaf for breakfast or a savory sourdough creation to serve alongside a springtime dinner, you’ll find something to suit every occasion.

In this post, we’ve gathered 27+ sourdough recipes that feature all the best of spring, so you can celebrate the season with the irresistible aroma of freshly baked bread filling your home.

27+ Easy Spring Sourdough Recipes to Celebrate the Season

Spring is a season of freshness, and there’s no better way to embrace it than by baking up a storm with these 27+ spring sourdough recipes.

From light and tangy lemon loaves to rich herb-filled breads, sourdough offers the perfect canvas to celebrate the season’s bounty.

Whether you’re making a sweet breakfast treat or a savory side for dinner, these recipes bring the flavors of spring right to your kitchen.

So, get ready to dust off your sourdough starter, roll up your sleeves, and indulge in the satisfying joy of baking bread that’s as fresh and vibrant as the season itself.

Spring Herb Sourdough Focaccia

This Spring Herb Sourdough Focaccia recipe brings fresh flavors to your table with a perfect blend of tangy sourdough and vibrant seasonal herbs. The combination of rosemary, thyme, and basil gives this focaccia a light, aromatic flavor that pairs beautifully with the crispy, golden crust. It’s an ideal accompaniment to any spring meal or as a stand-alone snack.

Ingredients:

• 2 cups active sourdough starter
• 3 ½ cups all-purpose flour
• 1 ½ cups warm water
• 1 tbsp olive oil (plus extra for drizzling)
• 2 tsp salt
• 1 tsp sugar
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1 tbsp fresh basil, chopped
• ½ tsp garlic powder
• Coarse sea salt for topping

Instructions:

1. Activate the Starter: In a large bowl, combine the sourdough starter with warm water and sugar. Stir until the mixture is smooth and bubbly.
2. Mix the Dough: Gradually add the flour and salt to the starter mixture, stirring until fully incorporated. Knead the dough for 8-10 minutes until smooth and elastic.
3. First Rise: Cover the dough with a damp cloth and let it rise in a warm place for 4-6 hours or until doubled in size.
4. Shape and Rest: Once risen, gently punch the dough down and transfer it to a well-oiled baking sheet. Flatten the dough out to your desired thickness. Cover and let it rest for another 30 minutes.
5. Add Herbs and Bake: Preheat the oven to 400°F (200°C). Drizzle the dough with olive oil and gently press holes into the surface with your fingers. Sprinkle rosemary, thyme, basil, garlic powder, and coarse sea salt over the top.
6. Bake: Bake the focaccia for 25-30 minutes or until golden brown and crisp on the edges.
7. Cool and Serve: Allow the focaccia to cool slightly before slicing and serving.

This Spring Herb Sourdough Focaccia captures the essence of spring with its fresh herbs and delightful tang from the sourdough. The crispy crust and soft, airy interior make it a perfect dish for any gathering, whether served with cheese, olives, or as an accompaniment to a spring salad. The aroma that fills your kitchen while baking is the perfect preview of the deliciousness to come.

Sourdough Lemon Lavender Rolls

Sourdough Lemon Lavender Rolls are a delightful treat for any spring breakfast or brunch. These soft, pillowy rolls combine the tang of sourdough with the bright, citrusy zing of lemon and the floral notes of lavender, creating a fresh and aromatic twist on traditional cinnamon rolls. The delicate sweetness and refreshing spring flavors make these rolls a perfect addition to your seasonal baking repertoire.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1/3 cup sugar
• 1 tsp salt
• 1 tsp dried lavender
• 1 tbsp lemon zest
• 2 tbsp unsalted butter, melted
• 2/3 cup warm milk
• 1 egg
• 1/4 cup lemon juice

Filling:

• 2 tbsp unsalted butter, softened
• 1/2 cup brown sugar
• 1 tbsp lemon zest
• 1 tsp dried lavender

Glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lavender syrup (optional)

Instructions:

1. Prepare the Dough: In a large bowl, combine the sourdough starter, warm milk, sugar, salt, melted butter, egg, lemon zest, and dried lavender. Gradually mix in the flour, stirring to form a dough. Knead the dough for 10 minutes until smooth and elastic.
2. First Rise: Cover the dough with a damp cloth and allow it to rise for 4-6 hours, or until it has doubled in size.
3. Shape the Rolls: After the dough has risen, punch it down and roll it out on a floured surface into a rectangle. Spread the softened butter over the dough and sprinkle evenly with brown sugar, lemon zest, and lavender.
4. Roll and Cut: Starting from one edge, roll the dough tightly into a log. Slice the log into 12 equal pieces and arrange the rolls in a greased 9×13-inch baking pan.
5. Second Rise: Cover the rolls and allow them to rise for an additional 1-2 hours, until they are puffed up and touching each other.
6. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until golden brown.
7. Prepare the Glaze: While the rolls are baking, whisk together the powdered sugar, lemon juice, and lavender syrup (if using) to make the glaze.
8. Glaze and Serve: Drizzle the glaze over the warm rolls once they are out of the oven. Let them cool for a few minutes before serving.

These Sourdough Lemon Lavender Rolls are a fragrant and mouthwatering addition to your spring baking collection. The subtle floral flavor from the lavender paired with the tang of sourdough and the bright citrus of lemon creates a balanced, light flavor profile. These rolls are perfect for any spring gathering or as a weekend treat to enjoy with a cup of tea or coffee.

Sourdough Strawberry Rhubarb Bread

This Sourdough Strawberry Rhubarb Bread is the epitome of spring, with a perfect balance of tart rhubarb and sweet strawberries complemented by the tangy depth of sourdough. The moist, flavorful bread is studded with fruit and boasts a light crumb, making it an excellent choice for breakfast, brunch, or a light snack. Its vibrant color and refreshing flavors bring the essence of spring straight to your kitchen.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/3 cup sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh strawberries, diced
• 1 cup rhubarb, chopped
• 1 tbsp flour (for tossing the fruit)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and sugar.
3. Mix the Wet Ingredients: In another bowl, whisk together the sourdough starter, eggs, oil, vanilla extract, and milk until smooth and well combined.
4. Combine the Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. The batter should be thick but pourable.
5. Toss the Fruit: In a small bowl, toss the strawberries and rhubarb with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf. Gently fold the fruit into the batter.
6. Bake: Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Sourdough Strawberry Rhubarb Bread is a stunning example of spring baking at its finest. The tartness of the rhubarb balances perfectly with the sweetness of the strawberries, while the sourdough adds a unique depth of flavor that elevates the bread. Whether you enjoy it for breakfast, as a snack with a cup of tea, or as a treat for a spring gathering, this bread is sure to become a seasonal favorite.

Spring Sourdough Asparagus Bread

This Spring Sourdough Asparagus Bread is a savory delight, perfect for celebrating the fresh, crisp flavors of early spring. The earthy taste of sautéed asparagus is paired with the tangy notes of sourdough to create a bread that’s both flavorful and hearty. It’s the perfect addition to any brunch, picnic, or dinner table, bringing a touch of spring right into your kitchen.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm water
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 bunch fresh asparagus, chopped into 1-inch pieces
• 1 tbsp butter for sautéing asparagus
• 1 tbsp lemon zest
• Fresh cracked black pepper to taste

Instructions:

1. Prepare the Asparagus: Heat a pan over medium heat and melt the butter. Add the chopped asparagus and sauté for 3-4 minutes until tender but still vibrant green. Set aside to cool.
2. Mix the Dough: In a large bowl, combine the sourdough starter, warm water, sugar, garlic powder, and salt. Gradually stir in the flour until a dough forms. Knead for 8-10 minutes until smooth and elastic.
3. First Rise: Cover the dough and let it rise for 4-6 hours or until doubled in size.
4. Incorporate the Asparagus: Once the dough has risen, punch it down and knead in the sautéed asparagus and lemon zest, ensuring it is evenly distributed throughout.
5. Shape and Rest: Shape the dough into a loaf and place it in a greased loaf pan or on a baking sheet. Cover and let it rest for an additional 1-2 hours.
6. Preheat the Oven: Preheat the oven to 375°F (190°C). Once the dough has rested, place it in the oven and bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
7. Cool and Serve: Let the bread cool on a wire rack for at least 15 minutes before slicing and serving.

Spring Sourdough Asparagus Bread is a savory treat that showcases the best of the season. The combination of tender asparagus and tangy sourdough creates a satisfying loaf with a subtle crunch and depth of flavor. The addition of lemon zest brings a touch of brightness to this rustic bread, making it the ideal pairing for soups, salads, or even as a side to grilled meats. It’s a perfect way to embrace the flavors of spring.

Sourdough Rhubarb Ginger Muffins

Sourdough Rhubarb Ginger Muffins offer a wonderful balance of tart rhubarb, zesty ginger, and the distinctive flavor of sourdough. These moist, aromatic muffins are packed with fresh ingredients and are ideal for a spring breakfast or brunch. The tangy sourdough starter complements the sweetness of the muffins, making them a unique treat that will have everyone asking for the recipe.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ½ tsp salt
• ¼ cup sugar
• 2 large eggs
• 1/3 cup vegetable oil
• ½ cup buttermilk
• 1 cup fresh rhubarb, chopped
• 1 tbsp fresh grated ginger
• 1 tsp vanilla extract

Instructions:

1. Prepare the Muffin Tin: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
2. Mix Dry Ingredients: In a large bowl, combine the flour, baking soda, cinnamon, ground ginger, salt, and sugar. Set aside.
3. Prepare Wet Ingredients: In another bowl, whisk together the sourdough starter, eggs, oil, buttermilk, fresh grated ginger, and vanilla extract.
4. Combine the Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
5. Add Rhubarb: Gently fold the chopped rhubarb into the batter.
6. Bake: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These Sourdough Rhubarb Ginger Muffins are the perfect springtime treat, offering a delightful combination of tangy rhubarb and spicy ginger with the richness of sourdough. The muffins are light, moist, and full of flavor, making them perfect for breakfast, brunch, or a sweet snack. The addition of fresh ginger adds an extra layer of warmth and depth, creating a truly unique muffin that embodies the freshness of the season.

Sourdough Strawberry Mint Bread

Sourdough Strawberry Mint Bread is a fragrant, slightly sweet bread that captures the essence of spring. Fresh strawberries and mint combine in this recipe to create a loaf that’s both refreshing and comforting. The slight tang of the sourdough pairs perfectly with the sweet berries and aromatic mint, making this bread ideal for a light snack, dessert, or an afternoon tea.

Ingredients:

• 1 cup active sourdough starter
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 tbsp honey
• 1/4 cup milk
• 1 egg
• 1 cup fresh strawberries, chopped
• 2 tbsp fresh mint, finely chopped
• 2 tbsp sugar (for sprinkling)

Instructions:

1. Prepare the Strawberries and Mint: In a small bowl, combine the chopped strawberries and mint. Set aside to allow the flavors to meld.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
3. Prepare Wet Ingredients: In another bowl, mix together the sourdough starter, milk, honey, vanilla extract, and egg.
4. Combine the Ingredients: Gradually add the wet ingredients to the dry ingredients and stir until just combined. The dough should be thick and slightly sticky.
5. Fold in the Strawberries and Mint: Gently fold the strawberry and mint mixture into the dough, being careful not to crush the berries.
6. Bake: Preheat the oven to 350°F (175°C). Pour the batter into a greased loaf pan and sprinkle the top with sugar. Bake for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
7. Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Sourdough Strawberry Mint Bread is a refreshing, fragrant loaf that brings the flavors of spring to life. The sweetness of the strawberries and the coolness of the mint make this bread unique and irresistible. Its tender crumb and the tangy hint of sourdough create a delightful contrast, making it a great option for breakfast or a mid-afternoon snack. Serve it with a dollop of whipped cream or enjoy it plain – either way, it’s a delicious way to welcome spring.

Spring Sourdough Radish & Chive Bread

Spring Sourdough Radish & Chive Bread combines the peppery flavor of fresh radishes with the mild, oniony bite of chives, all brought together by the tangy depth of sourdough. This savory bread is light and airy on the inside, with a crust that offers a satisfying crunch. Perfect for a spring picnic or as an accompaniment to any meal, this bread makes an unexpected but delightful addition to your baking repertoire.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm water
• 2 tbsp olive oil
• 1 bunch fresh radishes, finely diced
• 2 tbsp fresh chives, chopped
• 1 tsp garlic powder
• Fresh cracked black pepper to taste

Instructions:

1. Prepare the Dough: In a large bowl, combine the sourdough starter, warm water, sugar, and olive oil. Stir until smooth and well combined. Gradually add the flour and salt, mixing until a dough forms.
2. Knead the Dough: Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 4-6 hours, or until doubled in size.
4. Incorporate the Radishes and Chives: Once the dough has risen, punch it down and fold in the diced radishes, chives, garlic powder, and black pepper. Be careful not to overmix.
5. Shape and Rest: Shape the dough into a loaf and place it on a greased baking sheet or in a loaf pan. Cover and let it rest for 1-2 hours.
6. Preheat the Oven: Preheat the oven to 375°F (190°C). Once the dough has rested and risen slightly, place it in the oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
7. Cool and Serve: Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve it as a side dish or with butter for a simple snack.

This Spring Sourdough Radish & Chive Bread offers a fresh, bold flavor profile that is perfect for the season. The peppery bite of radishes and the fresh, oniony chives are perfectly balanced by the tang of sourdough, creating a savory loaf that pairs beautifully with butter, cheese, or your favorite spread. Whether you serve it as a side or make it the centerpiece of your meal, this bread will elevate any dish with its vibrant spring flavors.

Sourdough Lemon Poppy Seed Bread

Sourdough Lemon Poppy Seed Bread is a bright and refreshing twist on a classic. The tangy flavor of the sourdough starter complements the citrusy zing of lemon, while the poppy seeds add texture and a nutty flavor. This quick bread is a great option for springtime breakfasts or as a delightful snack, offering the perfect balance of tartness and sweetness with a light, airy crumb.

Ingredients:

• 1 cup active sourdough starter
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup sugar
• 1/4 cup unsalted butter, softened
• 2 eggs
• 1/2 cup buttermilk
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 2 tbsp poppy seeds
• 1 tsp vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
3. Prepare Wet Ingredients: In a separate bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the sourdough starter, buttermilk, lemon zest, lemon juice, and vanilla extract.
4. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Sourdough Lemon Poppy Seed Bread is the perfect spring treat, offering a refreshing citrus flavor balanced by the tangy undertones of sourdough. The poppy seeds lend a delightful crunch, and the bread’s light, airy texture makes it a joy to eat. Whether enjoyed for breakfast, as an afternoon snack, or served as a sweet side to a spring salad, this bread is sure to brighten up any occasion.

Sourdough Pea & Mint Loaf

Sourdough Pea & Mint Loaf brings together two quintessential spring ingredients—sweet peas and fresh mint—in a savory, soft bread. The natural sweetness of the peas complements the herbaceous freshness of mint, and the sourdough starter adds depth and tang. This bread is perfect for pairing with salads, soups, or any light meal, offering a wonderful balance of flavors.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm water
• 2 tbsp olive oil
• 1 cup frozen peas, thawed and mashed
• 2 tbsp fresh mint, finely chopped
• 1 tsp garlic powder
• Fresh cracked black pepper to taste

Instructions:

1. Prepare the Dough: In a large bowl, combine the sourdough starter, warm water, sugar, and olive oil. Stir until smooth and combined. Gradually add the flour and salt, mixing until a dough forms.
2. Knead the Dough: Knead the dough for 8-10 minutes on a floured surface until smooth and elastic.
3. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 4-6 hours, or until it doubles in size.
4. Incorporate the Peas and Mint: Once the dough has risen, punch it down and fold in the mashed peas, chopped mint, garlic powder, and black pepper. Mix gently to distribute evenly.
5. Shape and Rest: Shape the dough into a loaf and place it on a greased baking sheet or in a loaf pan. Cover and let it rise for 1-2 hours.
6. Preheat the Oven: Preheat the oven to 375°F (190°C). Once the dough has rested, place it in the oven and bake for 30-35 minutes, or until golden brown and hollow sounding when tapped.
7. Cool and Serve: Let the bread cool for at least 15 minutes before slicing. Serve with butter or enjoy alongside your favorite spring dishes.

Sourdough Pea & Mint Loaf is a wonderfully unique way to embrace the flavors of spring. The sweet peas lend a mild sweetness to the bread, while the mint brings a refreshing, aromatic lift. The bread is perfect for pairing with light salads, spring soups, or as a side to any seasonal dish. The tang from the sourdough adds a lovely depth of flavor, making this loaf both delicious and versatile.

Sourdough Honey Lavender Bread

Sourdough Honey Lavender Bread is a fragrant, slightly sweet loaf that captures the essence of spring with its delicate floral notes and subtle honey sweetness. The combination of lavender and honey infuses the bread with a light, aromatic flavor, while the tangy sourdough starter provides depth and complexity. Perfect for a spring brunch or paired with a cup of tea, this bread is an elegant and unique addition to your baking repertoire.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tbsp dried lavender buds (culinary grade)
• 2 tbsp honey
• 1 cup warm water
• 2 tbsp olive oil
• 1 tsp vanilla extract
• 1 tbsp lemon zest (optional, for added brightness)
• Fresh cracked black pepper to taste

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, warm water, honey, and olive oil. Stir until smooth. Gradually add the flour and salt, mixing until a dough forms. Sprinkle in the dried lavender buds and vanilla extract, and stir to incorporate.
2. Knead the Dough: Knead the dough on a floured surface for 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little extra flour as needed.
3. First Rise: Place the dough in a greased bowl and cover with a damp cloth. Let it rise for 4-6 hours, or until it has doubled in size.
4. Shape and Rest: Once the dough has risen, punch it down and shape it into a round loaf or place it in a loaf pan. Cover it and let it rest for an additional 1-2 hours.
5. Preheat the Oven: Preheat your oven to 375°F (190°C). Place the dough in the oven and bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
6. Cool and Serve: Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve with butter or jam for a delightful treat.

Sourdough Honey Lavender Bread is a luxurious treat that embodies the best of spring. The light lavender scent and subtle sweetness from the honey make this bread perfect for pairing with afternoon tea or as an accompaniment to fresh fruit and cheese. The tang from the sourdough enhances the overall flavor, creating a balanced loaf that is both aromatic and flavorful. It’s an ideal bread to enjoy during leisurely spring mornings or as a gift for friends and family.

Sourdough Spinach and Feta Bread

Sourdough Spinach and Feta Bread brings together the rich, savory flavors of spinach and feta in a soft, tangy sourdough loaf. The earthiness of the spinach and the salty, creamy feta cheese complement the depth of flavor from the sourdough starter, creating a savory bread that’s perfect for any meal. This bread can be enjoyed on its own, as a side dish, or even toasted with your favorite spread.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm water
• 2 tbsp olive oil
• 1 cup fresh spinach, chopped
• ½ cup crumbled feta cheese
• 1 tsp garlic powder
• Fresh cracked black pepper to taste

Instructions:

1. Prepare the Dough: In a large bowl, combine the sourdough starter, warm water, olive oil, sugar, and salt. Stir to combine. Gradually add the flour, mixing until a dough forms.
2. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. Add the garlic powder and black pepper during the kneading process.
3. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 4-6 hours or until doubled in size.
4. Incorporate the Spinach and Feta: After the dough has risen, punch it down and gently fold in the chopped spinach and crumbled feta cheese. Be careful not to overwork the dough.
5. Shape and Rest: Shape the dough into a round or oval loaf and place it on a greased baking sheet or in a loaf pan. Cover and let it rest for 1-2 hours.
6. Preheat the Oven: Preheat your oven to 375°F (190°C). Once the dough has rested, place it in the oven and bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
7. Cool and Serve: Let the bread cool on a wire rack for 15 minutes before slicing. Serve with butter, or enjoy as a side with soups and salads.

Sourdough Spinach and Feta Bread is the perfect savory treat to complement any meal. The tanginess of the sourdough enhances the rich flavors of the spinach and feta, creating a loaf that is hearty and satisfying. This bread can be enjoyed as an accompaniment to soups, salads, or sandwiches, or simply toasted with a drizzle of olive oil for a light snack. It’s a wonderful way to incorporate fresh, seasonal greens into your baking and embrace the flavors of spring.

Sourdough Strawberry Basil Bread

Sourdough Strawberry Basil Bread offers a delightful blend of sweet and savory flavors. The sweetness of fresh strawberries pairs beautifully with the aromatic, slightly peppery basil, while the tangy sourdough starter ties it all together. This unique bread is a perfect way to embrace the spring season, offering a refreshing twist on traditional bread recipes. It’s a versatile loaf that works as a snack, breakfast treat, or a side dish for your spring meals.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm water
• 2 tbsp olive oil
• 1 cup fresh strawberries, chopped
• 2 tbsp fresh basil, finely chopped
• 1 tsp lemon zest
• Fresh cracked black pepper to taste

Instructions:

1. Prepare the Dough: In a large bowl, combine the sourdough starter, warm water, olive oil, sugar, and salt. Stir to combine, then gradually add the flour until a dough forms.
2. Knead the Dough: Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
3. First Rise: Place the dough in a greased bowl and cover with a damp cloth. Let it rise for 4-6 hours or until doubled in size.
4. Incorporate the Strawberries and Basil: Punch down the dough and fold in the chopped strawberries, basil, and lemon zest. Be careful not to crush the strawberries too much.
5. Shape and Rest: Shape the dough into a loaf and place it in a loaf pan or on a baking sheet. Cover and let it rest for 1-2 hours.
6. Preheat the Oven: Preheat your oven to 375°F (190°C). Bake the bread for 30-40 minutes, or until golden brown and the bread sounds hollow when tapped.
7. Cool and Serve: Allow the bread to cool on a wire rack for at least 15 minutes before slicing. Serve with butter or use as a base for sandwiches.

Sourdough Strawberry Basil Bread is a refreshing and vibrant way to enjoy the flavors of spring. The sweetness of strawberries combined with the fragrant basil creates a unique flavor profile that’s both aromatic and flavorful. The tangy sourdough provides the perfect backdrop for these bold flavors, making this bread ideal for pairing with cheese, fresh salads, or simply enjoyed on its own. Its versatility and freshness make it a perfect addition to any spring meal or as a special treat for breakfast.

Sourdough Asparagus & Parmesan Bread

Sourdough Asparagus & Parmesan Bread combines the tender, earthy flavor of spring asparagus with the rich, nutty taste of Parmesan cheese. This savory bread is perfect for celebrating the season’s best produce and is great for pairing with soups, salads, or grilled meats. The addition of sourdough brings a delightful tang that enhances the earthy flavors of asparagus, making this loaf a standout addition to your spring table.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup warm water
• 2 tbsp olive oil
• 1 cup fresh asparagus, finely chopped
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• Fresh cracked black pepper to taste

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, warm water, sugar, and olive oil. Stir until smooth. Gradually add the flour and salt, mixing until a dough forms.
2. Knead the Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Add the garlic powder and black pepper while kneading.
3. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and allow it to rise for 4-6 hours, or until doubled in size.
4. Incorporate the Asparagus and Parmesan: Once the dough has risen, punch it down and gently fold in the chopped asparagus and grated Parmesan cheese. Be careful not to overwork the dough.
5. Shape and Rest: Shape the dough into a round or oval loaf and place it in a greased loaf pan or on a baking sheet. Cover and let it rise for an additional 1-2 hours.
6. Preheat the Oven: Preheat your oven to 375°F (190°C). Place the dough in the oven and bake for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped.
7. Cool and Serve: Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve with a fresh spring salad or as an accompaniment to soups or grilled meats.

Sourdough Asparagus & Parmesan Bread is a celebration of spring’s fresh flavors. The asparagus adds a mild, earthy taste that pairs wonderfully with the rich, savory notes of Parmesan cheese. The tangy sourdough starter enhances the overall flavor of the loaf, making each bite complex and satisfying. This bread is perfect for pairing with light spring dishes like salads or roasted vegetables, or even used as the base for sandwiches. It’s a versatile loaf that will brighten up any meal.

Sourdough Rhubarb & Orange Bread

Sourdough Rhubarb & Orange Bread combines the tartness of fresh rhubarb with the bright, citrusy sweetness of orange, creating a unique and flavorful spring loaf. The tangy sourdough starter works harmoniously with the fruity ingredients, giving the bread a complex, zesty flavor. This sweet and tangy bread is perfect for a light snack, breakfast, or as a refreshing treat to enjoy with a cup of tea.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup sugar
• ½ cup unsalted butter, softened
• 2 eggs
• 1 cup buttermilk
• 1 ½ cups fresh rhubarb, chopped
• Zest of 1 orange
• 1/4 cup fresh orange juice
• 1 tsp vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
3. Prepare Wet Ingredients: In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the sourdough starter, buttermilk, orange zest, orange juice, and vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped rhubarb, being careful not to crush the pieces.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as a sweet spring treat.

Sourdough Rhubarb & Orange Bread is the perfect blend of tart, sweet, and tangy. The rhubarb adds a refreshing sourness, while the orange gives the bread a bright, citrusy kick, making it ideal for a light spring snack. The addition of sourdough gives the bread a unique depth of flavor, enhancing its natural sweetness. Whether served for breakfast, as an afternoon snack, or as a gift for friends and family, this bread is sure to bring a burst of spring into any occasion.

Sourdough Carrot & Walnut Bread

Sourdough Carrot & Walnut Bread is a hearty and wholesome loaf that combines the sweetness of fresh carrots with the richness of toasted walnuts. This savory-sweet bread is light yet filling, with the perfect balance of flavors from the carrots, walnuts, and the tangy sourdough starter. Ideal for breakfast, lunch, or as a snack, this loaf is a wonderful way to enjoy the season’s bounty of fresh produce.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups whole wheat flour
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup brown sugar
• 1 cup grated carrots
• 1/2 cup walnuts, toasted and chopped
• 2 eggs
• 1/4 cup olive oil
• 1 tsp vanilla extract
• 1 cup warm water

Instructions:

1. Prepare the Dough: In a large bowl, combine the sourdough starter, warm water, brown sugar, olive oil, and vanilla extract. Stir until smooth and combined.
2. Mix Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
3. Add Carrots and Walnuts: Fold in the grated carrots and toasted walnuts. Mix gently to combine.
4. Knead the Dough: Turn the dough out onto a floured surface and knead for 8-10 minutes, until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and allow it to rise for 4-6 hours or until doubled in size.
6. Shape and Rest: Punch down the dough and shape it into a loaf. Place it in a greased loaf pan or on a baking sheet and let it rise for another 1-2 hours.
7. Preheat the Oven: Preheat the oven to 375°F (190°C). Bake the bread for 30-40 minutes, or until golden brown and hollow sounding when tapped.
8. Cool and Serve: Let the bread cool for at least 15 minutes before slicing. Serve with butter, cream cheese, or enjoy on its own.

Sourdough Carrot & Walnut Bread is a wholesome and satisfying loaf that combines the sweetness of fresh carrots with the rich texture of walnuts. The tang of the sourdough balances out the flavors, making each bite complex and flavorful. Perfect for breakfast, as a snack, or as a side to a soup or salad, this bread is a delightful way to enjoy the fresh flavors of spring. Its hearty texture and rich flavor make it a favorite for both casual and festive occasions.

Sourdough Lemon Poppy Seed Bread

Sourdough Lemon Poppy Seed Bread combines the bright, zesty flavors of fresh lemon with the subtle crunch of poppy seeds, all enhanced by the tangy notes of sourdough. This spring-inspired bread is light, refreshing, and perfect for breakfast or as an afternoon snack with tea. The citrusy brightness from the lemon pairs beautifully with the mild tanginess of sourdough, making it a perfect loaf to celebrate the season.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tbsp poppy seeds
• ½ cup sugar
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1/2 cup milk

Instructions:

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the flour, salt, baking powder, and poppy seeds. Set aside.
3. Mix Wet Ingredients: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the sourdough starter, lemon zest, lemon juice, and vanilla extract.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the milk and stir until the batter is smooth and well combined.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

Sourdough Lemon Poppy Seed Bread offers a delightful combination of tangy, sweet, and slightly nutty flavors. The sourdough starter brings an unexpected depth to this typically sweet loaf, elevating the freshness of the lemon and the crunch of the poppy seeds. This bread makes an excellent addition to your spring breakfasts or a refreshing snack with tea. Its light texture and bright citrus flavor make it an irresistible choice for any occasion.

Sourdough Apricot Almond Bread

Sourdough Apricot Almond Bread is a fragrant, slightly sweet loaf that combines the sweetness of dried apricots with the rich flavor of toasted almonds. The natural tang from the sourdough starter complements the fruity and nutty ingredients, creating a well-rounded flavor profile. Perfect for spring, this bread is great as a snack, a breakfast treat, or served alongside a cheese platter.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 cup dried apricots, chopped
• ½ cup toasted almonds, chopped
• 2 tbsp honey
• 2 tbsp olive oil
• 1/4 cup warm water
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dough: In a large bowl, combine the sourdough starter, warm water, honey, and olive oil. Stir until smooth. Gradually add the flour and salt, mixing until a dough forms.
2. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. During the kneading process, fold in the chopped apricots, toasted almonds, and vanilla extract.
3. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and allow it to rise for 4-6 hours, or until doubled in size.
4. Shape and Rest: Punch down the dough and shape it into a round or oval loaf. Place it in a greased loaf pan or on a baking sheet and let it rest for an additional 1-2 hours.
5. Preheat the Oven: Preheat the oven to 375°F (190°C). Bake the bread for 30-40 minutes, or until golden brown and hollow when tapped.
6. Cool and Serve: Let the bread cool on a wire rack for at least 15 minutes before slicing. Serve with butter, cream cheese, or as part of a cheese and fruit platter.

Sourdough Apricot Almond Bread is an ideal way to enjoy the flavors of spring. The sweet apricots and nutty almonds create a harmonious balance with the tangy sourdough, offering a bread that is both complex and delicious. This loaf is versatile and can be served with a variety of accompaniments, making it perfect for breakfast, a snack, or a light dessert. Its natural sweetness and hearty texture will make it a favorite in your spring baking rotation.

Sourdough Herb Garden Bread

Sourdough Herb Garden Bread is a savory loaf infused with fresh herbs from your garden, offering a fragrant and flavorful bread that’s perfect for spring. The combination of rosemary, thyme, and oregano pairs wonderfully with the tangy sourdough base, making this bread a savory delight. It’s ideal for serving with soups, salads, or as a side dish for any meal.

Ingredients:

• 1 cup active sourdough starter
• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp olive oil
• 1 cup warm water
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh oregano, chopped
• 1 tsp garlic powder
• Fresh cracked black pepper to taste

Instructions:

1. Prepare the Dough: In a large bowl, combine the sourdough starter, warm water, olive oil, and sugar. Stir until smooth. Gradually add the flour and salt, mixing until a dough forms.
2. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. As you knead, incorporate the fresh herbs, garlic powder, and black pepper into the dough.
3. First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 4-6 hours, or until doubled in size.
4. Shape and Rest: Punch down the dough and shape it into a round or oval loaf. Place it on a greased baking sheet or in a loaf pan and let it rise for an additional 1-2 hours.
5. Preheat the Oven: Preheat the oven to 375°F (190°C). Bake the bread for 30-40 minutes, or until golden brown and hollow sounding when tapped.
6. Cool and Serve: Let the bread cool for 15 minutes before slicing. Serve as a side dish with your favorite spring meals or enjoy it toasted with olive oil and balsamic vinegar.

Sourdough Herb Garden Bread brings the fresh, aromatic flavors of spring directly into your kitchen. The combination of rosemary, thyme, and oregano with the tangy sourdough creates a savory, fragrant loaf that complements a variety of dishes. This bread is perfect for pairing with soups, salads, or even grilled meats, making it a versatile and delicious addition to your spring meals. The vibrant, herbaceous flavors will surely make it a favorite at your table.

Note: More recipes are coming soon!