15 Best Sourdough Bread Recipe

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 best sourdough bread recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Best Sourdough Bread Recipe

Sourdough Bread Recipe (Detailed Instructions)

Sourdough Bread Recipe (Detailed Instructions)

13 hr 25 min
Sourdough starter, whole wheat flour, rice flour, chia seeds, white bread flour
Feasting At Home
Simple Sourdough Bread, Step by Step

Simple Sourdough Bread, Step by Step

18 hr 45 min
Bread flour, sea salt, active starter
Alexandra’s Kitchen
Sourdough Bread: A Beginner's Guide

Sourdough Bread: A Beginner’s Guide

1 hr 10 min
Bread flour, olive oil, sea salt, ground cornmeal, active starter
The Clever Carrot
My Best Sourdough Recipe

My Best Sourdough Recipe

24 hr 55 min
Sourdough starter, whole wheat flour, protein bread flour
No reviews
The Perfect Loaf
Easy Sourdough Bread Recipe

Easy Sourdough Bread Recipe

14 hr
Bread flour, active starter
Beginners Sourdough Bread

Beginners Sourdough Bread

8 hr 10 min
Sourdough starter, bread flour, sea salt, all purpose flour
Little Spoon Farm
Artisan Sourdough Bread Recipe

Artisan Sourdough Bread Recipe

27 hr 50 min
Sourdough starter, whole wheat flour, white rice flour, bread flour, sea salt
A Beautiful Plate
Rustic Sourdough Bread

Rustic Sourdough Bread

3 hr 7 min
King arthur, sourdough starter, instant yeast
King Arthur Baking
Sourdough Bread

Sourdough Bread

19 hr
Whole wheat flour, starter, sesame seeds, bread flour, sea salt
Sourdough Bread Recipe (with Video!)

Sourdough Bread Recipe (with Video!)

6 hr 40 min
Sourdough starter, whole wheat flour, rice flour, bread flour, all purpose flour
A Couple Cooks
Sourdough Starter and Bread

Sourdough Starter and Bread

158 hr 15 min
Sourdough starter, bread flour
No reviews
The Recipe Critic
How To Make Sourdough Bread

How To Make Sourdough Bread

48 hr 50 min
Sourdough starter, bread flour
The Kitchn
Easy Sourdough Artisan Bread Recipe

Easy Sourdough Artisan Bread Recipe

6 hr 30 min
Sourdough starter, white whole wheat, honey
An Oregon Cottage
Sourdough Bread I

Sourdough Bread I

Sourdough starter, bread flour, corn oil, white sugar
Simple Sourdough Bread

Simple Sourdough Bread

6 hr 50 min
Sourdough starter, honey, all purpose flour
I Am Baker

What is the secret to sourdough bread?

Sourdough differs from most bread in that it contains no baker’s yeast, relying instead on a fermented “starter” of water and flour to provide lift. This also provides its sour flavour and chewy texture.

What is the best flour for sourdough bread?

Any flour containing starch is suitable for a sourdough starter, since it is the sugar that the microbes feed on. Glutenous flours, such as spelt, einkorn, rye, and wheat, tend to work best.

What makes San Francisco sourdough bread so good?

“San Francisco sourdough as a bread style has a characteristically tangy flavour profile,” he said, “which is really due to the acetic acid (another acid that forms during fermentation).” Yet its flavour profile has more recently shifted to something much milder, with many bakers (Baker included) balancing the bread’s …

How do you make sourdough bread taste better?

Baking Soda Neutralises the Sour Flavor in Sourdough Bread. Adding baking soda to the dough gives it boosted rising power, but because it’s such a strong alkaline, it neutralizes the acids in the sourdough, which also neutralizes the sour flavor.

How much of my starter should I use for a sourdough loaf?

Let it metabolize the flour 4-8 hours before mixing up the bread dough. Use a 1/3 cup of starter (90 grams) for the bread, place the remaining back in the fridge, and feed in a week. For a more “sour” flavor, use starter that has been in the fridge 4-6 days. Do not feed before using it.

What is the oldest sourdough starter?

Guinness World Records doesn’t appear to have a listing for oldest sourdough starter, but in 2001, Wyoming’s Casper Star-Tribune decided that a then-122-year-old starter kept alive by then-83-year-old Lucille Dumbrill was worthy of coverage—speculating that “maybe” hers deserved the record.

Can I feed my sourdough starter with all purpose flour?

Feed the starter 1/2 cup (4 ounces, 113g) water and a scant 1 cup (4 ounces, 113g) all-purpose flour twice a day, discarding all but 1/2 cup (4 ounces, 113g) of the starter before each feeding. It should soon become healthy, bubbly, and active.

Can you change the flour in a sourdough starter?


More practically, some of your current sourdough starters can be converted to a new type of flour. It is fairly easy to convert a starter between white, whole wheat, rye, spelt, or other gluten-containing flours.

Can you make sourdough starter with regular flour?

Using Whole-Grain Flours to Make a Starter

This recipe uses regular, everyday all-purpose flour, but you can certainly make sourdough using whole-wheat, rye, or any other kind of flour.

What is the difference between sourdough and San Francisco sourdough?

It depends what is meant by “San Francisco sourdough” and “sourdough from the UK”, as there is no standard definition for either. However, San Francisco sourdough tends to be more sour, aerated and chewy than other types.

Is San Francisco sourdough better?

Surprisingly, it’s because sourdough really does taste better in San Francisco! Here’s scientist and food specialist Robert Wolke explaining it to NPR: “The sour flavors come from lactic and acetic acids produced by inevitable environmental bacteria, which are working on the flour’s sugars along with the yeast.

Why is San Francisco sourdough bread so distinctive and difficult to match?

Why? Well, according to the museum, Boudin bread owes its special flavor to a strain of bacteria that thrives only in San Francisco’s climate. Scientists identified it here in 1970, so they named it Lactobacillus sanfranciscensis.

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