18 Delicious Sourdough Bread Recipes for Beginners

You’ve heard the buzz about sourdough, and now you’re ready to dive into the world of tangy, crusty loaves right in your own kitchen. Whether you’re a novice baker or looking to expand your repertoire, our roundup of 18 Delicious Sourdough Bread Recipes for Beginners is your golden ticket. From classic boules to inventive twists, these recipes promise to make your baking journey both fun and flavorful. Let’s get started!

Classic Sourdough Bread

Let’s dive into the world of baking with a timeless classic that never fails to impress—sourdough bread. It’s simpler than you think, and the payoff is a loaf with a crispy crust and a tender, tangy inside.

Ingredients

• 1 cup active sourdough starter (bubbly and lively)
• 3 1/2 cups bread flour (high-quality, for that perfect chew)
• 1 1/2 cups warm water (around 85°F, to wake up the yeast)
• 1 1/2 tsp fine sea salt (for that essential flavor depth)

Instructions

1. In a large mixing bowl, combine the warm water and sourdough starter, stirring until the starter is fully dissolved.
2. Add the bread flour and sea salt to the bowl. Mix until a shaggy dough forms, then let it rest for 30 minutes covered with a damp towel.
3. After resting, perform a series of stretches and folds every 30 minutes for 2 hours to develop the gluten. Tip: Wet your hands to prevent sticking.
4. Cover the bowl with plastic wrap and let the dough rise at room temperature (about 70°F) for 8-12 hours, or until doubled in size.
5. Gently turn the dough out onto a floured surface. Shape it into a round loaf without deflating it too much. Tip: Use a bench scraper for easier handling.
6. Place the shaped dough into a floured proofing basket. Cover and let it proof for 1-2 hours, until it passes the poke test.
7. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
8. Carefully transfer the dough into the preheated Dutch oven. Score the top with a sharp blade. Tip: Make swift, confident cuts for the best oven spring.
9. Bake covered for 20 minutes, then uncover and bake for another 25 minutes, or until deeply golden.
10. Let the bread cool on a wire rack for at least an hour before slicing. Just imagine the crackling sound as you cut into the crust, revealing the airy, flavorful crumb inside. Perfect with a smear of butter or as the base for your favorite avocado toast.

Sourdough Baguettes

Got a sourdough starter bubbling away on your counter? Let’s put it to work with these crusty, chewy sourdough baguettes that’ll make your kitchen smell like a Parisian bakery.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 1/2 cups high-quality bread flour (for that perfect chew)
• 1 1/2 tsp fine sea salt (for flavor depth)
• 1 1/4 cups lukewarm water (about 85°F, to activate the yeast)

Instructions

1. In a large mixing bowl, combine the active sourdough starter, bread flour, and sea salt. Tip: Make sure your starter floats in water to ensure it’s ready.
2. Gradually add the lukewarm water, stirring with a wooden spoon until a shaggy dough forms. Tip: The dough should be sticky but manageable.
3. Cover the bowl with a damp towel and let it rest at room temperature (about 70°F) for 30 minutes to autolyse.
4. After resting, perform a series of stretch and folds every 30 minutes for 2 hours to develop gluten. Tip: Wet your hands to prevent sticking.
5. Transfer the dough to a lightly floured surface and divide into two equal portions. Shape each into a tight log, then elongate into baguettes.
6. Place the shaped baguettes on a floured couche or towel, cover, and let rise until puffy, about 4-6 hours at room temperature.
7. Preheat your oven to 475°F with a baking stone or steel inside for at least 45 minutes. Place a pan on the bottom rack for steam.
8. Score the tops of the baguettes with a sharp lame or knife, then transfer to the baking stone. Pour 1 cup of hot water into the pan below to create steam and quickly close the oven door.
9. Bake for 20-25 minutes until deeply golden and crisp. Let cool on a wire rack before slicing.

Ready to dive in? These baguettes boast a crackly crust with a tender, airy interior, perfect for tearing apart and slathering with butter or dunking into soup.

Sourdough Whole Wheat Bread

Let’s dive into making a loaf of sourdough whole wheat bread that’s as nourishing as it is delicious. You’ll love the tangy flavor and hearty texture that comes from the whole wheat and sourdough starter.

Ingredients

• 1 cup active sourdough starter (bubbly and fragrant)
• 3 cups whole wheat flour (freshly ground for best flavor)
• 1 1/4 cups warm water (about 110°F, nice and cozy)
• 1 1/2 teaspoons fine sea salt (for that perfect balance)
• 1 tablespoon honey (pure and golden for a subtle sweetness)

Instructions

1. In a large mixing bowl, combine the warm water and honey, stirring until the honey dissolves completely.
2. Add the active sourdough starter to the water mixture, mixing gently to incorporate.
3. Gradually add the whole wheat flour and sea salt to the bowl, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, lightly oil them instead of adding more flour.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 6-8 hours, or until doubled in size. Tip: For an even rise, place the bowl in the oven with the light on.
6. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
7. Shape the risen dough into a round loaf and place it on parchment paper. Score the top with a sharp knife for even expansion.
8. Carefully transfer the loaf into the preheated Dutch oven, cover with the lid, and bake for 20 minutes. Tip: Spritzing the dough with water before baking creates a crispier crust.
9. Remove the lid and continue baking for another 25 minutes, or until the bread is deep golden brown and sounds hollow when tapped.

This sourdough whole wheat bread boasts a chewy interior with a crisp, golden crust. Try slicing it thick for avocado toast or pairing it with a hearty soup for a comforting meal.

Sourdough Rye Bread

Baking sourdough rye bread is like crafting a little piece of art in your kitchen. You’ll love the tangy flavor and hearty texture that makes this bread a standout.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 1 1/2 cups warm water (about 110°F, just right to wake up the yeast)
• 2 cups rye flour (dark and richly flavored)
• 2 cups bread flour (high-protein for that perfect chew)
• 1 tbsp honey (sweet and floral)
• 1 1/2 tsp sea salt (coarse and mineral-rich)

Instructions

1. In a large mixing bowl, combine the active sourdough starter and warm water, stirring until the starter is fully dissolved.
2. Add the rye flour, bread flour, honey, and sea salt to the bowl. Mix until a shaggy dough forms.
3. Cover the bowl with a damp towel and let the dough rest for 30 minutes to hydrate the flour.
4. After resting, perform a series of stretch and folds every 30 minutes for 2 hours to develop the gluten.
5. Transfer the dough to a lightly floured surface and shape it into a round loaf. Place it in a proofing basket.
6. Cover the basket with a damp towel and let the dough rise at room temperature for 3-4 hours, or until it’s puffy and passes the poke test.
7. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
8. Carefully transfer the dough to the preheated Dutch oven, score the top with a sharp knife, and cover with the lid.
9. Bake for 20 minutes with the lid on, then remove the lid and bake for another 25 minutes, or until the crust is deep golden brown.
10. Let the bread cool on a wire rack for at least an hour before slicing to allow the crumb to set.

You’ll be amazed by the crackly crust and moist, tangy interior of this sourdough rye bread. Try it toasted with a smear of creamy butter or as the base for a robust sandwich.

Sourdough Multigrain Bread

Wondering how to make your mornings a little brighter? This sourdough multigrain bread is your answer, with its hearty texture and nutty flavor that pairs perfectly with your favorite spreads.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 1 1/2 cups warm water (about 110°F, like a cozy bath)
• 3 cups whole wheat flour (stone-ground for extra flavor)
• 1 cup mixed grains (like oats, flaxseeds, and sunflower seeds for crunch)
• 2 tbsp honey (raw and golden for sweetness)
• 1 1/2 tsp sea salt (fine and flaky)
• 2 tbsp extra virgin olive oil (rich and fruity)

Instructions

1. In a large bowl, mix the sourdough starter and warm water until fully combined. Tip: The water should feel warm but not hot to the touch.
2. Add the whole wheat flour, mixed grains, honey, sea salt, and olive oil to the bowl. Stir until a shaggy dough forms. Tip: If the dough feels too sticky, add a little more flour, but don’t overdo it.
3. Cover the bowl with a damp towel and let it rise at room temperature for 8-12 hours, or until doubled in size. Tip: A warm spot in your kitchen will help the dough rise faster.
4. Preheat your oven to 450°F and place a Dutch oven inside to heat up for 30 minutes.
5. Turn the dough onto a floured surface and shape it into a round loaf. Place it on parchment paper.
6. Carefully transfer the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
7. Remove the lid and bake for another 15 minutes, or until the bread is deep golden brown and sounds hollow when tapped.

Unbelievable how this bread turns out—crispy on the outside, soft and airy inside. Try toasting a slice and slathering it with almond butter for a breakfast that’ll keep you full till lunch.

Sourdough Ciabatta

You’ve probably had ciabatta before, but sourdough ciabatta? That’s a game-changer. It’s got that perfect chewy texture and tangy flavor that only sourdough can bring to the table.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 cups high-quality bread flour (unbleached, for best results)
• 1 1/2 cups warm water (about 110°F, like a cozy bath)
• 1 1/2 tsp fine sea salt (for that essential flavor pop)
• 1 tbsp rich extra virgin olive oil (for a smooth dough)

Instructions

1. In a large mixing bowl, combine the warm water and sourdough starter. Stir until the starter is fully dissolved. Tip: The water should feel warm but not hot to the touch.
2. Add the bread flour and sea salt to the bowl. Mix until a shaggy dough forms. Tip: Don’t worry about overmixing at this stage; it’s all about hydration.
3. Drizzle the olive oil over the dough. Use your hands to gently fold the dough in the bowl until the oil is incorporated. Tip: Wet your hands slightly to prevent sticking.
4. Cover the bowl with a damp towel and let it rest at room temperature (about 70°F) for 30 minutes.
5. After resting, perform a series of stretch and folds: grab one side of the dough, stretch it upwards, and fold it over the top. Rotate the bowl and repeat 3 more times. Do this every 30 minutes for 2 hours.
6. Transfer the dough to a lightly floured surface. Gently shape it into a rectangle. Let it rest for 10 minutes.
7. Preheat your oven to 450°F with a baking stone or steel inside. Place a pan on the bottom rack to preheat as well.
8. Carefully transfer the shaped dough onto a piece of parchment paper. Score the top with a sharp knife or razor blade.
9. Slide the parchment with the dough onto the preheated baking stone. Pour 1 cup of hot water into the preheated pan to create steam. Bake for 25-30 minutes, until deep golden brown.

The crust is crackly, the inside is airy and full of those signature sourdough holes. Serve it warm with a drizzle of olive oil and a sprinkle of flaky salt, or use it to make the most epic sandwich you’ve ever had.

Sourdough Focaccia

Absolutely nothing beats the smell of freshly baked sourdough focaccia wafting through your kitchen. You’re about to make a loaf that’s crispy on the outside, soft and airy on the inside, and packed with flavor.

Ingredients

• 1 cup bubbly, active sourdough starter
• 4 cups high-quality bread flour
• 1 1/2 cups warm water (about 110°F)
• 1/4 cup rich extra virgin olive oil, plus more for drizzling
• 2 tsp fine sea salt
• 1 tbsp fresh rosemary leaves, finely chopped
• Flaky sea salt, for sprinkling

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, and warm water. Mix until a shaggy dough forms.
2. Cover the bowl with a damp towel and let it rest for 30 minutes. This autolyse helps develop the gluten.
3. Add the olive oil and fine sea salt to the dough. Knead by hand for about 10 minutes until smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover, and let rise at room temperature for 4-6 hours, or until doubled in size.
5. Preheat your oven to 450°F. Pour a generous amount of olive oil into a 9×13 inch baking pan, spreading it evenly.
6. Gently transfer the dough to the pan, stretching it to fit. Dimple the dough with your fingers, drizzle with more olive oil, and sprinkle with rosemary and flaky sea salt.
7. Bake for 20-25 minutes, or until golden brown and crispy on top.
8. Let the focaccia cool in the pan for 10 minutes before transferring to a wire rack.

Zesty and aromatic, this sourdough focaccia is perfect torn apart and served with a drizzle of olive oil and balsamic vinegar. The crispy edges and soft interior make it irresistible for any meal.

Sourdough Pizza Dough

Guess what? Making sourdough pizza dough at home is easier than you think, and the flavor is unbeatable. You’ll love the tangy twist it adds to your pizza night.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 1/2 cups high-quality bread flour (for that perfect chew)
• 1 1/4 cups warm water (about 85°F, just right to wake up the yeast)
• 2 tbsp rich extra virgin olive oil
• 1 1/2 tsp fine sea salt (for balancing the flavors)

Instructions

1. In a large mixing bowl, combine the active sourdough starter, warm water, and olive oil. Stir gently with a wooden spoon until just mixed.
2. Add the bread flour and sea salt to the bowl. Mix until a shaggy dough forms, then let it rest for 30 minutes. This autolyse step helps develop gluten.
3. After resting, knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but go easy to keep it tender.
4. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise at room temperature (around 70°F) for 4-6 hours, or until doubled in size. Tip: For more flavor, let it rise slowly in the fridge overnight.
5. Preheat your oven to 475°F with a pizza stone or steel inside for at least 30 minutes before baking. The hot surface is key for a crispy crust.
6. Divide the dough into 2 equal pieces. On a floured surface, stretch each into a 12-inch round. Tip: Don’t use a rolling pin; hand-stretching preserves those precious air bubbles.
7. Add your favorite toppings, then bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.

Out of the oven, this sourdough pizza crust is crispy on the outside, chewy inside, with a depth of flavor that’s hard to beat. Try topping it with fresh arugula and prosciutto after baking for a gourmet touch.

Sourdough Cinnamon Raisin Bread

Zesty mornings call for something special, and this sourdough cinnamon raisin bread is just the ticket. You’ll love the tangy kick of sourdough paired with sweet, plump raisins and a warm cinnamon swirl.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 1/2 cups bread flour (high-quality, unbleached)
• 1/2 cup whole milk (warmed to 110°F)
• 1/4 cup granulated sugar (fine, for even dissolving)
• 1/4 cup unsalted butter (melted and slightly cooled)
• 1 tsp fine sea salt
• 1 cup raisins (plump and juicy)
• 2 tbsp ground cinnamon (aromatic and freshly ground)
• 1/4 cup brown sugar (packed, for a deep molasses flavor)

Instructions

1. In a large mixing bowl, combine the active sourdough starter, warmed whole milk, melted unsalted butter, and granulated sugar. Stir until the sugar dissolves.
2. Gradually add the bread flour and fine sea salt to the wet ingredients, mixing until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it forms a thin membrane without tearing, it’s ready.
4. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 4-6 hours, or until doubled in size.
5. Punch down the dough and roll it out into a 12×18 inch rectangle on a floured surface.
6. Sprinkle the ground cinnamon and brown sugar evenly over the dough, then scatter the plump raisins on top.
7. Roll the dough tightly from the long end, pinch the seam to seal, and place in a greased 9×5 inch loaf pan. Cover and let rise for another 2 hours, or until puffy.
8. Preheat your oven to 375°F. Bake the loaf for 35-40 minutes, or until golden brown and sounds hollow when tapped. Tip: Tent with foil if the top browns too quickly.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Resist slicing too soon—this allows the crumb to set properly.

Heavenly when toasted, with a crusty exterior and soft, swirled interior, this bread is perfect with a smear of butter or as the base for your favorite French toast recipe.

Sourdough Olive Bread

Sometimes, you just need a loaf of bread that’s a little extra—like this sourdough olive bread. It’s tangy, briny, and perfect for your next cheese board or soup dunking session.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 1/2 cups bread flour (high-quality, unbleached)
• 1 1/2 tsp fine sea salt
• 1 cup warm water (about 110°F)
• 1 cup pitted Kalamata olives (roughly chopped, for a salty punch)
• 2 tbsp rich extra virgin olive oil (plus more for drizzling)

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, and sea salt. Tip: Make sure your starter is at its peak activity for the best rise.
2. Gradually add the warm water, stirring until a shaggy dough forms. Tip: The dough should be sticky but manageable—don’t overwater.
3. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
4. Fold in the chopped Kalamata olives and olive oil, ensuring they’re evenly distributed throughout the dough.
5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise at room temperature for 4-6 hours, or until doubled in size. Tip: A warm spot speeds up fermentation.
6. Preheat your oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
7. Shape the risen dough into a round loaf, score the top with a sharp knife, and carefully transfer it to the preheated Dutch oven.
8. Bake covered for 30 minutes, then remove the lid and bake for an additional 15-20 minutes, until the crust is deep golden brown.
9. Let the bread cool on a wire rack for at least an hour before slicing. This patience pays off with the perfect texture.

Just imagine tearing into this loaf—the crust crackles, revealing a soft, olive-studded interior. Serve it warm with a drizzle of olive oil or alongside a creamy goat cheese for a match made in heaven.

Sourdough Cheese Bread

Kickstart your baking adventure with this sourdough cheese bread, a perfect blend of tangy and cheesy goodness that’ll make your kitchen smell like a artisan bakery. You’ll love how the crispy crust gives way to a soft, flavorful interior.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 cups high-quality bread flour (unbleached, for best texture)
• 1 1/2 tsp fine sea salt (for balanced flavor)
• 1 cup warm water (about 110°F, to activate the yeast)
• 1 1/2 cups sharp cheddar cheese (shredded, for melty pockets)
• 2 tbsp unsalted butter (melted, for a golden crust)

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, and sea salt. Tip: Ensure your starter is at peak activity for the best rise.
2. Gradually add warm water, mixing until a shaggy dough forms. Let it rest for 30 minutes to hydrate the flour.
3. Fold in the shredded cheddar cheese until evenly distributed throughout the dough.
4. Cover the bowl with a damp towel and let the dough rise at room temperature (about 75°F) for 4-6 hours, or until doubled in size. Tip: A slower rise enhances flavor.
5. Preheat your oven to 450°F with a Dutch oven inside to heat up for at least 30 minutes.
6. Shape the dough into a round loaf and place it on parchment paper. Brush the top with melted butter for a golden finish.
7. Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
8. Remove the lid and bake for another 15-20 minutes, or until the crust is deeply golden and sounds hollow when tapped. Tip: Don’t skip the lid removal for that perfect crust.
9. Let the bread cool on a wire rack for at least an hour before slicing.

Delight in every slice of this sourdough cheese bread, where the tangy sourdough meets the richness of cheddar in a loaf that’s irresistibly chewy inside with a crackly crust. Try serving it warm with a dollop of honey butter for an extra treat.

Sourdough Garlic Bread

You know that moment when you walk into a kitchen and the smell of garlic and fresh bread hits you? That’s exactly what this sourdough garlic bread brings to the table—comfort in every bite.

Ingredients

• 1 loaf of crusty sourdough bread, preferably day-old for better texture
• 1/2 cup of rich, creamy unsalted butter, softened
• 4 cloves of fresh garlic, finely minced
• 2 tablespoons of freshly chopped parsley, for a burst of color and flavor
• 1/4 teaspoon of sea salt, to enhance all the flavors
• 1/4 teaspoon of finely ground black pepper, for a slight kick

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Slice the sourdough loaf into 1-inch thick pieces without cutting all the way through, keeping the bottom intact.
3. In a small bowl, mix the softened butter, minced garlic, chopped parsley, sea salt, and black pepper until well combined.
4. Generously spread the garlic butter mixture between each slice of the sourdough loaf, ensuring every piece is coated.
5. Wrap the loaf in aluminum foil, leaving the top slightly open to allow the edges to crisp up.
6. Bake in the preheated oven for 15 minutes, then unwrap the foil and bake for an additional 5 minutes until the top is golden and crispy.
7. Remove from the oven and let it cool for a couple of minutes before serving to allow the flavors to meld together.

Every bite of this sourdough garlic bread offers a perfect crunch on the outside with a soft, buttery center. Serve it alongside your favorite pasta dish or as a standout appetizer at your next gathering.

Sourdough Pumpkin Bread

Kickstart your fall baking with this cozy sourdough pumpkin bread. It’s the perfect blend of tangy and sweet, with a moist crumb that’ll have you reaching for seconds.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 1 cup pure pumpkin puree (smooth and velvety)
• 1/2 cup packed brown sugar (deep and molasses-rich)
• 1/4 cup melted unsalted butter (golden and fragrant)
• 2 large eggs (farm-fresh and room temperature)
• 1 tsp pure vanilla extract (warm and aromatic)
• 1 1/2 cups all-purpose flour (soft and finely milled)
• 1 tsp baking soda (fresh and potent)
• 1/2 tsp salt (fine and sea-derived)
• 1 tsp ground cinnamon (sweet and spicy)
• 1/2 tsp ground nutmeg (earthy and warm)
• 1/4 tsp ground cloves (pungent and bold)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the sourdough starter, pumpkin puree, brown sugar, melted butter, eggs, and vanilla extract until smooth and well combined.
3. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and cloves to ensure no lumps and even distribution of spices.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the bread tender.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the bottom from becoming soggy.

Absolutely divine when sliced thick and slathered with creamy butter or a drizzle of honey. The sourdough gives it a subtle tang, while the pumpkin and spices wrap you in autumn’s embrace.

Sourdough Banana Bread

Perfect for those overripe bananas sitting on your counter, this sourdough banana bread brings a tangy twist to a classic favorite. You’ll love how the sourdough starter adds depth to the sweet, moist loaf.

Ingredients

• 1 cup ripe mashed bananas (about 2-3 medium, speckled with brown)
• 1/2 cup active sourdough starter (bubbly and tangy)
• 1/3 cup melted unsalted butter (rich and golden)
• 1 large egg (farm-fresh, at room temperature)
• 1 tsp pure vanilla extract (warm and aromatic)
• 1/2 cup granulated sugar (fine and sparkling)
• 1 1/2 cups all-purpose flour (soft and powdery)
• 1 tsp baking soda (fresh and potent)
• 1/2 tsp fine sea salt (crisp and clean)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper for easy removal.
2. In a large bowl, whisk together the mashed bananas, sourdough starter, melted butter, egg, and vanilla extract until smooth.
3. Tip: Ensure all ingredients are at room temperature to blend more evenly.
4. Add the sugar, flour, baking soda, and salt to the wet ingredients. Stir until just combined; avoid overmixing to keep the bread tender.
5. Tip: Sift the dry ingredients to prevent lumps and ensure a uniform texture.
6. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
8. Tip: Rotate the pan halfway through baking for even browning.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Soft with a slight chew, this sourdough banana bread boasts a perfect balance of sweet and tangy flavors. Serve it toasted with a smear of butter or as is with your morning coffee for a delightful treat.

Sourdough Chocolate Bread

Fancy a twist on your classic sourdough? This Sourdough Chocolate Bread combines the tangy depth of sourdough with the rich, comforting embrace of chocolate, creating a loaf that’s as unique as it is delicious.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 cups high-quality bread flour (soft and finely milled)
• 1/2 cup unsweetened cocoa powder (rich and dark)
• 1/2 cup granulated sugar (fine and sweet)
• 1 tsp sea salt (flaky and mineral-rich)
• 1 cup warm water (about 110°F, just right to activate the yeast)
• 1/2 cup dark chocolate chips (melty and luxurious)

Instructions

1. In a large mixing bowl, combine the active sourdough starter, bread flour, cocoa powder, sugar, and sea salt. Mix until just combined.
2. Gradually add the warm water, stirring continuously, until a shaggy dough forms. Tip: The dough should be sticky but manageable. If it’s too dry, add a tablespoon of water at a time.
3. Fold in the dark chocolate chips evenly throughout the dough.
4. Cover the bowl with a damp cloth and let it rise in a warm spot for 4-6 hours, or until the dough has doubled in size. Tip: A slightly warm oven (turned off) is a great spot for rising.
5. Preheat your oven to 375°F. Shape the dough into a round loaf and place it on a parchment-lined baking sheet.
6. Bake for 35-40 minutes, or until the crust is dark and sounds hollow when tapped. Tip: For an extra glossy finish, brush the loaf with a little melted butter right after baking.

Kick back and enjoy this Sourdough Chocolate Bread warm, with its crackly crust giving way to a soft, chocolate-studded interior. Perfect toasted with a smear of butter or as the base for an indulgent bread pudding.

Sourdough Apple Cinnamon Bread

Kickstart your morning with this cozy sourdough apple cinnamon bread, a perfect blend of tangy and sweet that’ll make your kitchen smell like a fall paradise. You’ll love how the crisp apples and warm cinnamon swirl through every bite, making it a hit for breakfast or a snack.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 cups all-purpose flour (soft and finely milled)
• 1/2 cup granulated sugar (fine and sparkling)
• 1 tsp salt (fine sea salt)
• 1 cup warm water (about 110°F, comfortably warm to the touch)
• 2 medium apples (crisp and tart, like Granny Smith), peeled and diced
• 2 tbsp ground cinnamon (aromatic and freshly ground)
• 1/4 cup unsalted butter (rich and creamy), melted

Instructions

1. In a large mixing bowl, combine the active sourdough starter, all-purpose flour, granulated sugar, and salt. Gradually add the warm water, stirring until a shaggy dough forms.
2. Cover the bowl with a damp cloth and let the dough rest at room temperature for 30 minutes, allowing the gluten to start developing.
3. After resting, fold the diced apples and ground cinnamon into the dough until evenly distributed. Tip: For extra flavor, let the diced apples sit with the cinnamon for 10 minutes before adding to the dough.
4. Transfer the dough to a greased loaf pan. Drizzle the melted butter over the top for a golden crust. Tip: Use a pastry brush to evenly spread the butter if needed.
5. Preheat your oven to 375°F and let the dough rise in the pan for about 1 hour, or until it nearly doubles in size.
6. Bake the bread for 45 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, this bread has a crispy crust with a soft, fluffy interior packed with juicy apple bits and a warm cinnamon spice. Try it toasted with a smear of butter or as a base for your favorite French toast recipe.

Sourdough Cranberry Walnut Bread

Now, imagine biting into a slice of warm, tangy sourdough bread, studded with sweet cranberries and crunchy walnuts. It’s the perfect blend of flavors and textures, and today, you’re going to learn how to make it at home.

Ingredients

• 1 cup active sourdough starter (bubbly and ripe)
• 3 1/2 cups bread flour (high-quality, unbleached)
• 1 1/4 cups warm water (about 110°F)
• 1 1/2 tsp sea salt (fine, for even distribution)
• 1 cup dried cranberries (plump and sweet)
• 1 cup walnuts (toasted and roughly chopped)

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, and warm water. Mix until a shaggy dough forms.
2. Cover the bowl with a damp towel and let it rest for 30 minutes to autolyse, allowing the flour to fully hydrate.
3. Add the sea salt to the dough and knead by hand for about 10 minutes, or until the dough is smooth and elastic. Tip: Use the windowpane test to check if the dough is ready—it should stretch without tearing.
4. Gently fold in the dried cranberries and toasted walnuts until evenly distributed throughout the dough.
5. Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature (about 75°F) for 4-6 hours, or until doubled in size. Tip: For best results, maintain a consistent temperature to ensure a steady rise.
6. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
7. Shape the dough into a round loaf, place it on parchment paper, and score the top with a sharp blade for even expansion.
8. Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 20 minutes. Then, remove the lid and bake for another 25 minutes, or until the crust is deep golden brown. Tip: For a crispier crust, leave the bread in the oven with the door slightly ajar for an additional 5 minutes after turning off the heat.
9. Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.

Ready to enjoy? This sourdough cranberry walnut bread boasts a chewy interior with a crispy crust, offering a delightful contrast. Serve it toasted with a smear of creamy butter or as the base for your next gourmet sandwich.

Sourdough Rosemary Bread

Ready to bake something that fills your kitchen with the most incredible aroma? This sourdough rosemary bread is your ticket to a cozy, flavorful homemade loaf that’s perfect with soups, salads, or just slathered with butter.

Ingredients

• 1 cup active sourdough starter, bubbly and ripe
• 3 cups high-quality bread flour, plus extra for dusting
• 1 1/2 tsp fine sea salt
• 1 tbsp fresh rosemary leaves, finely chopped
• 1 cup lukewarm water (about 85°F)
• 2 tbsp rich extra virgin olive oil

Instructions

1. In a large mixing bowl, combine the sourdough starter, bread flour, sea salt, and rosemary. Mix gently with a wooden spoon.
2. Gradually add the lukewarm water and olive oil, stirring until a shaggy dough forms. Tip: The dough should feel tacky but not sticky. Adjust with a bit more flour or water if needed.
3. Cover the bowl with a damp towel and let it rest at room temperature (about 70°F) for 30 minutes to autolyse.
4. After resting, perform a series of stretch and folds every 30 minutes for 2 hours to develop gluten. Tip: Wet your hands to prevent sticking.
5. Transfer the dough to a lightly floured surface and shape into a tight ball. Place it seam-side up in a proofing basket dusted with flour.
6. Cover and let it rise at room temperature until it’s puffy and about 1.5 times its original size, about 4-6 hours. Tip: The dough should spring back slowly when poked.
7. Preheat your oven to 450°F with a Dutch oven inside for at least 30 minutes before baking.
8. Carefully turn the dough onto parchment paper, score the top with a sharp blade, and transfer it into the preheated Dutch oven.
9. Bake covered for 20 minutes, then remove the lid and bake for another 25 minutes until deeply golden and crusty.
10. Let the bread cool on a wire rack for at least an hour before slicing. Tip: This wait ensures the crumb sets properly.

You’ll love the crispy crust and soft, airy interior speckled with fragrant rosemary. Try toasting a slice and topping it with avocado and a sprinkle of flaky salt for a next-level breakfast.

Conclusion

Mastering sourdough baking is a rewarding journey, and our roundup of 18 beginner-friendly recipes is the perfect place to start. Whether you’re craving classic loaves or something with a twist, there’s a recipe here to inspire your next baking adventure. We’d love to hear which ones become your favorites—drop us a comment below! And if you found this guide helpful, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos