12 Best Sourdough Bread Recipes

Artisan Sourdough Bread

Artisan Sourdough Bread is the quintessential recipe that every home baker should master to achieve a perfect crust and chewy interior.

Ingredients:

• 500g bread flour
• 350g water
• 100g active sourdough starter
• 10g salt

Cooking method:

1. In a large bowl, mix flour and water until no dry bits remain. Let it rest for 30 minutes.
2. Add the sourdough starter and salt; mix until fully incorporated.
3. Cover and let rise at room temperature for 4 hours, folding every 30 minutes.
4. Shape the dough into a round, cover with a cloth, and let it rise for another 2 hours.
5. Preheat oven to 230°C (450°F) with a Dutch oven inside.
6. Score the top of the dough, place it in the hot Dutch oven, cover, and bake for 20 minutes.
7. Remove the lid and bake for an additional 25 minutes until golden brown.

Sourdough Rye Bread

Sourdough Rye Bread brings a hearty and rich flavor, perfect for those who love a dense, flavorful loaf.

Ingredients:

• 300g rye flour
• 200g bread flour
• 400g water
• 150g sourdough starter
• 12g salt

Cooking method:

1. Combine rye flour, bread flour, and water in a bowl, mixing well, and let it rest for 30 minutes.
2. Add the sourdough starter and salt, then knead until smooth.
3. Let it rise for 3-4 hours at room temperature, folding every hour.
4. Shape into a loaf and let it proof for 2 hours.
5. Preheat the oven to 220°C (430°F).
6. Score the top of the loaf and bake for 40-45 minutes until the crust is firm and brown.

Olive and Herb Sourdough

This Olive and Herb Sourdough recipe infuses the bread with Mediterranean flavors, making it a perfect accompaniment to any meal.

Ingredients:

• 500g bread flour
• 350g water
• 100g sourdough starter
• 10g salt
• 100g pitted olives, chopped
• 2 tbsp mixed herbs (e.g., rosemary, thyme)

Cooking method:

1. Mix flour and water in a bowl, resting for 30 minutes.
2. Add sourdough starter, salt, olives, and herbs, kneading until incorporated.
3. Let rise for 4 hours, folding occasionally.
4. Shape into a loaf, proof for 2 hours.
5. Preheat oven to 230°C (450°F) with a baking stone.
6. Score and bake for 40 minutes until golden and crispy.

Walnut and Fig Sourdough

Walnut and Fig Sourdough combines the sweetness of dried figs with the crunch of walnuts for a unique and delightful bread.

Ingredients:

• 500g bread flour
• 350g water
• 100g sourdough starter
• 10g salt
• 100g walnuts, toasted and chopped
• 150g dried figs, chopped

Cooking method:

1. Mix flour and water, rest for 30 minutes.
2. Add starter, salt, walnuts, and figs, knead until mixed well.
3. Rise at room temperature for 4 hours, stretch and fold every 30 minutes.
4. Shape and proof for 2 hours.
5. Bake at 220°C (430°F) for 40 minutes until deep brown.

Chocolate Sourdough

Indulge in this Chocolate Sourdough that perfectly balances the tangy taste of sourdough with rich, dark chocolate chunks.

Ingredients:

• 500g bread flour
• 350g water
• 100g sourdough starter
• 10g salt
• 150g dark chocolate chunks

Cooking method:

1. Combine flour and water, resting for 30 minutes.
2. Incorporate sourdough starter, salt, and chocolate chunks.
3. Let dough rise for 4 hours, folding every hour.
4. Shape, let it proof for 2 hours.
5. Bake at 230°C (450°F) for 35 minutes.

Spelt Sourdough Bread

Spelt Sourdough Bread offers a nutty flavor and is a nutritious alternative to regular sourdough.

Ingredients:

• 300g spelt flour
• 200g bread flour
• 350g water
• 100g sourdough starter
• 10g salt

Cooking method:

1. Mix spelt flour, bread flour, and water, letting it sit for 30 minutes.
2. Add starter and salt, kneading until smooth.
3. Rise for 4 hours with folds every 45 minutes.
4. Shape and proof for 2 hours.
5. Bake at 220°C (430°F) for 40 minutes or until golden.

Caramelized Onion Sourdough

Caramelized Onion Sourdough is a savory bread with sweet onions that create a complex aroma and flavor.

Ingredients:

• 500g bread flour
• 350g water
• 100g sourdough starter
• 10g salt
• 2 large onions, caramelized

Cooking method:

1. Stir flour and water, rest for 30 minutes.
2. Add starter, salt, and onions, mixing thoroughly.
3. Let rise for 4 hours, folding every 30 minutes.
4. Shape, then proof for 2 hours.
5. Bake at 230°C (450°F) for 45 minutes.

Sunflower Seed Sourdough

Sunflower Seed Sourdough features a crunchy crust with a nutty flavor, perfect for breakfast or sandwiches.

Ingredients:

• 500g bread flour
• 350g water
• 100g sourdough starter
• 10g salt
• 100g sunflower seeds, roasted

Cooking method:

1. Mix flour and water, rest for 30 minutes.
2. Add starter, salt, and sunflower seeds, kneading well.
3. Rise for 4 hours, fold every 45 minutes.
4. Shape and proof for 2 hours.
5. Bake at 220°C (430°F) for 40 minutes.

Cranberry Orange Sourdough

A delightful Cranberry Orange Sourdough that combines tart cranberries and zesty orange for a refreshing loaf.

Ingredients:

• 500g bread flour
• 350g water
• 100g sourdough starter
• 10g salt
• 100g dried cranberries
• Zest of one orange

Cooking method:

1. Mix flour and water, resting for 30 minutes.
2. Add starter, salt, cranberries, and orange zest, knead well.
3. Let rise 4 hours, folding occasionally.
4. Shape and proof for 2 hours.
5. Bake at 230°C (450°F) for 40 minutes until fragrant.

Jalapeño Cheddar Sourdough

This Jalapeño Cheddar Sourdough offers a spicy kick and cheesy goodness for those who crave bold flavors.

Ingredients:

• 500g bread flour
• 350g water
• 100g sourdough starter
• 10g salt
• 150g cheddar cheese, cubed
• 2 jalapeños, chopped

Cooking method:

1. Mix flour and water, letting it rest for 30 minutes.
2. Incorporate starter, salt, cheese, and jalapeños.
3. Rise for 4 hours, folding occasionally.
4. Shape, proof for 2 hours.
5. Bake at 230°C (450°F) for 40 minutes until cheese is bubbly.

Sesame Sourdough

Sesame Sourdough is topped with seeds for a nutty crust, adding a delightful texture and flavor.

Ingredients:

• 500g bread flour
• 350g water
• 100g sourdough starter
• 10g salt
• 50g sesame seeds

Cooking method:

1. Combine flour and water, resting for 30 minutes.
2. Add starter, salt, and half the sesame seeds, knead well.
3. Let rise for 4 hours, folding occasionally.
4. Shape, roll in remaining sesame seeds, and proof for 2 hours.
5. Bake at 220°C (430°F) for 40 minutes.