5 Easy Sourdough Bread Recipes with Starter

Hey there, bread lovers! So, you’ve got a jar of bubbly sourdough starter sitting on your counter, and you’re ready to bake something amazing. I’ve been playing with sourdough for years, and trust me, it’s the gift that keeps on giving. Today, I’m sharing five easy sourdough bread recipes that’ll make your kitchen smell like heaven. These are simple, beginner-friendly, and packed with that tangy flavor we all adore. Let’s dive in!

1. Classic Sourdough Loaf

This is where it all began for me. The first time I baked a sourdough loaf, I couldn’t believe I’d made something so crusty and delicious. It’s basic, it’s beautiful, and it’s the perfect starting point for anyone new to sourdough.

Ingredients:

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

Step-by-Step Guide:

1. Mix the Dough: Grab a big bowl. Toss in the flour and water. Stir until it’s all wet and sticky. Let it chill for 30 minutes.
2. Add the Good Stuff: Mix in the starter and salt. Stir until it’s all blended.
3. Let It Rise: Cover the bowl. Leave it out for 4-6 hours until it doubles. Every 30 minutes for the first 2 hours, stretch and fold the dough to make it strong.
4. Shape It Up: Dump the dough onto a floured counter. Fold the edges in, flip it over, and shape it into a round loaf.
5. Final Rise: Pop it into a proofing basket or a floured towel-lined bowl. Cover it. Let it puff up for 2-3 hours.
6. Heat Things Up: Preheat your oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
7. Bake It: Carefully plop the dough into the hot Dutch oven. Slash the top. Cover and bake for 20 minutes. Uncover and bake 20-25 more until it’s golden and crispy.
8. Cool Down: Let it cool on a rack for an hour. Resist the urge to cut it early!

2. Sourdough Focaccia with Rosemary and Sea Salt

Focaccia is my go-to when I want something easy and impressive. I made this for a picnic once, and it was gone before I could blink. The rosemary and sea salt make it irresistible, but you can totally switch up the toppings.

Ingredients:

• 500g bread flour
• 400g water
• 100g active sourdough starter
• 10g salt
• 3 tbsp olive oil
• Fresh rosemary
• Coarse sea salt

Step-by-Step Guide:

1. Mix the Dough: In a big bowl, combine flour, water, starter, and salt. Stir until it’s a shaggy mess.
2. Let It Rise: Cover it up. Let it sit for 4-6 hours until it doubles. Stretch and fold every 30 minutes for the first 2 hours.
3. Prep the Pan: Pour 2 tbsp olive oil into a 9×13-inch pan. Spread it around.
4. Shape It: Dump the dough into the pan. Stretch it to fill the space. If it fights back, let it rest for 10 minutes and try again.
5. Final Rise: Cover it. Let it puff up for 2-3 hours.
6. Get Ready: Preheat your oven to 425°F (220°C).
7. Top It: Drizzle the last tbsp of olive oil on top. Dimple the dough with your fingers. Sprinkle on rosemary and sea salt.
8. Bake It: Pop it in the oven for 25-30 minutes until it’s golden and crisp underneath.
9. Cool Off: Let it sit in the pan for 10 minutes, then move it to a rack.

3. Sourdough Cinnamon Rolls

Okay, who says sourdough can’t be sweet? These cinnamon rolls are soft, gooey, and a total game-changer. I whipped them up for Christmas last year, and my family still talks about them. The sourdough tang with cinnamon? Perfection.

Ingredients:

• Dough:
  • 400g all-purpose flour
  • 200g active sourdough starter
  • 150g milk
  • 50g sugar
  • 50g butter, melted
  • 1 egg
  • 5g salt
• Filling:
  • 100g brown sugar
  • 2 tbsp cinnamon
  • 50g butter, softened
• Glaze:
  • 100g powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Step-by-Step Guide:

1. Mix the Dough: Throw all the dough ingredients into a bowl. Stir until it’s soft and smooth.
2. Let It Rise: Cover it. Let it double in size over 4-6 hours. Stretch and fold every 30 minutes for the first 2 hours.
3. Make the Filling: Mix brown sugar and cinnamon in a bowl.
4. Shape the Rolls: Roll the dough into a rectangle, about 1/4 inch thick. Spread butter over it. Sprinkle the cinnamon mix on top.
5. Roll and Cut: Roll it up tight from the long side. Slice into 12 pieces.
6. Final Rise: Place them in a greased 9×13-inch pan. Cover and let them puff up for 2-3 hours.
7. Heat the Oven: Preheat to 375°F (190°C).
8. Bake It: Bake for 25-30 minutes until golden.
9. Glaze It: Whisk glaze ingredients together. Drizzle over the warm rolls.

4. Sourdough Pizza Crust

Pizza night just leveled up. This crust is crispy, chewy, and has that sourdough kick I can’t get enough of. I’ve been making it for years, and it’s always a hit. Top it however you like—this is your canvas!

Ingredients:

• 500g bread flour
• 350g water
• 100g active sourdough starter
• 10g salt
• 2 tbsp olive oil

Step-by-Step Guide:

1. Mix the Dough: In a bowl, mix flour, water, starter, salt, and olive oil. Stir until it’s shaggy.
2. Let It Rise: Cover it. Let it double over 4-6 hours. Stretch and fold every 30 minutes for the first 2 hours.
3. Divide It: Split the dough into 2-4 balls, depending on pizza size.
4. Rest It: Cover the balls. Let them chill for 1-2 hours.
5. Heat Up: Crank your oven to the max, like 500°F (260°C). Heat a pizza stone if you’ve got one.
6. Shape It: Stretch or roll each ball into a crust on a floured surface.
7. Top It: Move it to parchment paper. Add your toppings.
8. Bake It: Slide it onto the stone or a baking sheet. Bake 10-15 minutes until golden and bubbly.

5. Sourdough Banana Bread

Banana bread with a sourdough twist? Yes, please! This one’s moist, tangy, and perfect for using up ripe bananas. I make it whenever my starter’s overflowing, and it’s a total crowd-pleaser.

Ingredients:

• 200g all-purpose flour
• 100g sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 100g active sourdough starter
• 2 ripe bananas, mashed
• 100g butter, melted
• 2 eggs
• 1 tsp vanilla extract

Step-by-Step Guide:

1. Heat the Oven: Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Dry Stuff: Whisk flour, sugar, baking soda, and salt in a bowl.
3. Mix Wet Stuff: In another bowl, stir starter, mashed bananas, butter, eggs, and vanilla.
4. Combine: Dump the wet into the dry. Stir until it’s just mixed—no overdoing it!
5. Bake It: Pour into the pan. Bake 50-60 minutes until a toothpick comes out clean.
6. Cool It: Let it sit in the pan for 10 minutes, then move to a rack.

FAQ

Got questions about sourdough? I’ve got you covered! Here are some of the most common questions about making sourdough bread with a starter. These should clear up any confusion and get you baking with confidence.

What is a sourdough starter?

A sourdough starter is a mix of flour and water that’s been fermented by wild yeast and bacteria. It’s what gives sourdough bread its lift and that signature tangy flavor. Think of it as your bread’s best friend—it’s alive, bubbly, and ready to work its magic.

How do I make a sourdough starter?

It’s easier than you think! Just mix equal parts flour and water in a jar (like 50g of each). Each day, “feed” it by adding more flour and water. Keep it at room temperature, and after about a week, it should be bubbly and active. It’s like raising a tiny, flour-powered pet.

Can I use all-purpose flour instead of bread flour?

Totally! All-purpose flour works fine, but bread flour will give your loaf a better rise and chewier texture. If you’ve got both, go for bread flour, but don’t stress if you don’t—it’ll still taste amazing.

How long does it take to make sourdough bread?

Patience is key here. From mixing to baking, it usually takes about 24-48 hours. That includes time for your starter to wake up and your dough to rise. But trust me, the wait is worth it. Plus, most of that time is hands-off!

How do I store sourdough bread?

Keep it in a paper bag or a bread box at room temperature. Plastic bags are a no-go—they’ll make your crust soft and sad. If you’ve got leftovers (rare, I know), slice and freeze them for later. Toasted sourdough? Yes, please!

Conclusion

There you have it—everything you need to start your sourdough journey. Baking sourdough bread is like a little adventure in your kitchen. It takes some time and a bit of practice, but the payoff is huge: warm, crusty loaves that taste like pure magic. Remember, it all starts with a healthy starter, the right flour, and giving your dough the time it needs to rise. Don’t be afraid to tweak things and make it your own—sourdough loves a little experimentation. So, grab your apron, get your hands floury, and enjoy the process. Happy baking, and may your loaves always rise high!