Here are my best sourdough recipes in one collection. If you love to bake bread but haven’t delved into the world of sourdough yet, I encourage you to dive-in head first.
If you don’t have a starter you can either make one or you can buy pre-made starter that’s ready to use. If you have a friend who has an active starter, ask them for a little of it.
King Arthur is one of my favorite baking websites and they have a whole lot of information about how to make your own starter. Once you have a sourdough starter in your kitchen, as long as you either use it or feed it on a regular basis it can, theoretically, live forever.
I will warn you that you may find the challenge of baking without commercial yeast slightly addictive. For us baking geeks it’s a bit of a thrill to watch sourdough quite literally come alive as the wild yeast multiplies and the gluten flexes it’s muscles.
And please don’t limit yourself to traditional bread recipes. You can make donuts, croissants, cinnamon buns and even pumpkin bread with your starter.
This loaf has a soft crust, tender crumb and awesome flavor. It makes a perfect sandwich.
A delicious and hearty sandwich bread made with whole grain rye flour and a hint of malt syrup.
Sourdough biscuits that are both fluffy and flaky. A little discard sourdough starter gives these biscuits a wonderful flavor.
These are true homemade Sourdough Donuts, made without any commercial yeast. A slow fermentation gives these donuts a spectacular flavor and texture. They’re like no donuts you’ve ever tasted.
Sourdough bagels are chewy, crusty and properly dense. They have an extra deep flavor thanks to the sourdough starter in the recipe. This recipe take more than 12 hours to make, but the vast majority of the time is hands-off.
Looking for a weekend breakfast or brunch recipe? Once you make these Whole Grain Sourdough Waffles you’ll never go back to baking powder waffles again.
Does anything in the world smell as good as freshly baked Cinnamon Buns? A long, slow rise gives these Sourdough Cinnamon Buns an extra special flavor & texture. Top them with cream cheese frosting for an indulgent breakfast/brunch treat. The buns have a bonus “sticky bun” layer at the bottom.
Classic croissants take on an extra special flavor when made with sourdough starter. To have fresh Sourdough Croissants for breakfast, refrigerate them overnight and bake in the morning.
Sourdough Pumpkin Cranberry Quick Bread is super moist, easy to make bread and has a wonderful flavor & texture thanks to “discard” sourdough starter. Fresh cranberries add another tangy pop of flavor.
Sourdough Focaccia with Crispy Garlic & Rosemary has an open and irregular crumb, crunchy crust and great chewy texture. A long slow fermentation gives this bread it’s irresistible flavor.
Start the night before to have fresh bread for lunch. Overnight Rye Bread can be made with a sourdough starter or a quick starter.
Just when you thought homemade soft pretzels couldn’t get any better, they do! Sourdough Soft Pretzels have a wonderful flavor and chewy bite.
Sourdough Focaccia with pickled grapes, speck and thyme is a deliciously crusty and chewy flatbread with a light crumb and big bursts of flavor from the bold toppings.
This Sourdough Pumpernickel Bread makes the perfect sandwich. It’s a hearty loaf made with whole grain rye flour, whole wheat flour, bread flour and a couple of unusual ingredients.
Sourdough English Muffins are surprisingly easy to make and soooo much better than store bought. The active starter in the dough makes the flavor and texture extra special. The recipe takes several hours, but there is very little hands-on time. Stock up the freezer for future breakfasts.