I Tried 10 Easy Sourdough Bread Recipe – Easiest and Best!

Hey there, bread lovers! I’ve been obsessed with sourdough lately, and let me tell you, I’ve tried a ton of recipes. Some were too tricky, others flopped hard, but I finally found 10 that are worth your time. Whether you’re new to baking or a pro, these will make your kitchen smell amazing and your taste buds happy. Out of all of them, one stood out as the easiest and best—but I’ll let you decide your favorite!

Below, I’m sharing 10 sourdough recipe ideas. Each one comes with a full explanation, a step-by-step guide, and a little story from my baking adventures. Plus, I’ve added image prompts so you can picture the finished loaf. Let’s dive in!

1. Classic Sourdough Bread

This is the OG of sourdough. My first attempt was a mess—I overthought it and ended up with a brick. But this recipe? It’s simple and gives you that perfect crusty outside and soft inside.

Ingredients:

• 1 cup sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 1 ½ teaspoons salt

Step-by-Step Guide:

1. Grab a big bowl. Mix the starter and warm water until it’s all blended.
2. Toss in the flour and salt. Stir until it’s a shaggy mess.
3. Cover it with a damp towel and let it chill for 30 minutes.
4. Every 30 minutes for 2 hours, stretch and fold the dough. (Just pull one side up and fold it over—easy!)
5. Let it rise at room temp for 4-6 hours until it doubles.
6. Shape it into a round loaf and pop it in a proofing basket.
7. Cover and stick it in the fridge overnight.
8. Next day, preheat your oven to 450°F with a Dutch oven inside.
9. Move the dough to the hot Dutch oven, slash the top, and bake 20 minutes with the lid on.
10. Take the lid off and bake 20-25 more minutes until it’s golden.

2. Whole Wheat Sourdough

I’m a sucker for that nutty whole wheat vibe, but it can get heavy fast. This recipe keeps it light and tasty—my go-to for a hearty sandwich.

Ingredients:

• 1 cup sourdough starter
• 1 ½ cups warm water
• 2 cups whole wheat flour
• 2 cups bread flour
• 1 ½ teaspoons salt

Step-by-Step Guide:

1. In a big bowl, mix the starter and water.
2. Add both flours and salt. Stir until it’s shaggy.
3. Cover with a damp towel and wait 30 minutes.
4. Do stretch and folds every 30 minutes for 2 hours.
5. Let it rise 4-6 hours until doubled.
6. Shape it into a loaf and place in a proofing basket.
7. Refrigerate overnight.
8. Preheat oven to 450°F with a Dutch oven inside.
9. Transfer dough, score it, and bake 20 minutes covered.
10. Uncover and bake 20-25 minutes more.

3. Olive and Rosemary Sourdough

This one’s a crowd-pleaser at my house. I made it for a dinner party once, and everyone thought I was a baking genius. The olives and rosemary make it feel fancy without the fuss.

Ingredients:

• 1 cup sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 1 ½ teaspoons salt
• ½ cup chopped olives (green or black)
• 2 tablespoons chopped fresh rosemary

Step-by-Step Guide:

1. Mix starter and water in a bowl.
2. Add flour and salt. Stir until it’s shaggy.
3. Cover and rest for 30 minutes.
4. Stretch and fold every 30 minutes for 2 hours. Mix in olives and rosemary on the last fold.
5. Let it rise 4-6 hours.
6. Shape into a loaf and refrigerate overnight.
7. Preheat oven to 450°F with a Dutch oven.
8. Transfer, score, and bake 20 minutes covered, then 20-25 minutes uncovered.

4. Cheddar and Jalapeño Sourdough

Spicy bread? Yes, please! I made this on a whim, and now it’s my favorite for taco night. The cheddar melts in, and the jalapeños give it a kick.

Ingredients:

• 1 cup sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 1 ½ teaspoons salt
• 1 cup shredded cheddar cheese
• 2-3 jalapeños, seeded and chopped

Step-by-Step Guide:

1. Mix starter and water in a bowl.
2. Add flour and salt. Stir until shaggy.
3. Rest for 30 minutes, then stretch and fold every 30 minutes for 2 hours. Add cheese and jalapeños on the last fold.
4. Let rise 4-6 hours.
5. Shape and refrigerate overnight.
6. Preheat to 450°F with a Dutch oven.
7. Bake 20 minutes covered, then 20-25 minutes uncovered.

5. Cinnamon Raisin Sourdough

I love this for breakfast. One time, I forgot the raisins and still ate the whole loaf—oops! It’s sweet, cozy, and perfect with butter.

Ingredients:

• 1 cup sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 1 ½ teaspoons salt
• ½ cup raisins
• 2 teaspoons ground cinnamon
• 2 tablespoons sugar

Step-by-Step Guide:

1. Mix starter and water.
2. Add flour, salt, cinnamon, and sugar. Stir it up.
3. Rest 30 minutes, then stretch and fold every 30 minutes for 2 hours. Add raisins on the last fold.
4. Let rise 4-6 hours.
5. Shape and refrigerate overnight.
6. Preheat to 450°F with a Dutch oven.
7. Bake 20 minutes covered, then 20-25 minutes uncovered.

6. Garlic and Herb Sourdough

Garlic bread, but make it sourdough. I made this for a pasta night, and it disappeared in minutes. The herbs make it smell like heaven.

Ingredients:

• 1 cup sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 1 ½ teaspoons salt
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh herbs (thyme, oregano, or basil)

Step-by-Step Guide:

1. Mix starter and water.
2. Add flour and salt. Stir until shaggy.
3. Rest 30 minutes, then stretch and fold every 30 minutes for 2 hours. Add garlic and herbs on the last fold.
4. Let rise 4-6 hours.
5. Shape and refrigerate overnight.
6. Preheat to 450°F with a Dutch oven.
7. Bake 20 minutes covered, then 20-25 minutes uncovered.

7. Sun-Dried Tomato and Basil Sourdough

This loaf tastes like summer. I brought it to a picnic once, and people wouldn’t stop asking for the recipe. The tomatoes and basil are a match made in heaven.

Ingredients:

• 1 cup sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 1 ½ teaspoons salt
• ½ cup chopped sun-dried tomatoes
• 2 tablespoons chopped fresh basil

Step-by-Step Guide:

1. Mix starter and water.
2. Add flour and salt. Stir until shaggy.
3. Rest 30 minutes, then stretch and fold every 30 minutes for 2 hours. Add tomatoes and basil on the last fold.
4. Let rise 4-6 hours.
5. Shape and refrigerate overnight.
6. Preheat to 450°F with a Dutch oven.
7. Bake 20 minutes covered, then 20-25 minutes uncovered.

8. Walnut and Cranberry Sourdough

This one screams holiday vibes. I made it for Thanksgiving, and it was gone before the turkey hit the table. The nuts and berries make it special.

Ingredients:

• 1 cup sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 1 ½ teaspoons salt
• ½ cup chopped walnuts
• ½ cup dried cranberries

Step-by-Step Guide:

1. Mix starter and water.
2. Add flour and salt. Stir until combined.
3. Rest 30 minutes, then stretch and fold every 30 minutes for 2 hours. Add walnuts and cranberries on the last fold.
4. Let rise 4-6 hours.
5. Shape and refrigerate overnight.
6. Preheat to 450°F with a Dutch oven.
7. Bake 20 minutes covered, then 20-25 minutes uncovered.

9. Chocolate Chip Sourdough

Chocolate in bread? Trust me, it works. I made this for my kids, and now they beg for it weekly. It’s a fun, sweet twist.

Ingredients:

• 1 cup sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 1 ½ teaspoons salt
• ½ cup chocolate chips

Step-by-Step Guide:

1. Mix starter and water.
2. Add flour and salt. Stir until shaggy.
3. Rest 30 minutes, then stretch and fold every 30 minutes for 2 hours. Add chocolate chips on the last fold.
4. Let rise 4-6 hours.
5. Shape and refrigerate overnight.
6. Preheat to 450°F with a Dutch oven.
7. Bake 20 minutes covered, then 20-25 minutes uncovered.

10. Sourdough Focaccia

This is the easiest of them all—and the best, if you ask me! I made it for a movie night, and we devoured it with olive oil. So fluffy and versatile.

Ingredients:

• 1 cup sourdough starter
• 1 ½ cups warm water
• 4 cups bread flour
• 1 ½ teaspoons salt
• 2 tablespoons olive oil
• Toppings (rosemary, cherry tomatoes, olives—your call!)

Step-by-Step Guide:

1. Mix starter, water, and olive oil in a bowl.
2. Add flour and salt. Stir until combined.
3. Rest 30 minutes, then stretch and fold every 30 minutes for 2 hours.
4. Let rise 4-6 hours.
5. Preheat oven to 425°F.
6. Move dough to a greased baking sheet and stretch it out.
7. Dimple it with your fingers and add toppings.
8. Bake 20-25 minutes until golden.

Wrap-Up

There you go—10 killer sourdough recipes! For me, the focaccia takes the crown for being the easiest and best, but they’re all winners. Grab your starter and give them a try. Your kitchen’s about to smell like a bakery, and your friends will think you’re a pro. Happy baking!