32 bread starter recipes

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

Homemade onion rye bread made with a sponge starter, rye and bread flour, and sauteed onions kneaded into the dough. Crusty outside, soft and fragrant inside.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Spinach salad with mushrooms, mozzarella, and a warm anchovy-olive oil dressing served with grilled bread toasts. A bold Italian-style starter with rich umami.

Simple sourdough starter made with unbleached all-purpose flour and warm milk instead of water. A two-ingredient base for homemade sourdough bread.

Rye sourdough starter made the old Jewish bakery way: rye flour, water, a packet of yeast, and a halved onion that pulls in the wild flavor for classic deli-style rye bread.

Sourdough bread machine recipe makes a tangy yeast-free loaf with active sourdough starter, flour, water, and salt. Hands-off ABM sourdough for daily slicing.

Bread machine sourdough pumpernickel with rye flour, whole wheat, molasses, and real sourdough starter. Dense, tangy, and earthy. Load the machine, press start, and walk away.

Rustic Mediterranean olive bread with dried mint, chopped onion, and black olives baked into a round loaf. Made with a sponge starter for deep, complex flavor.

Two-day sourdough potato rye bread with molasses, cornmeal, mace, and poppy seeds. A dense, earthy loaf with an overnight starter and old-world European baking technique.

Potato sourdough starter made with active dry yeast, flour, sugar, and raw potato in a crock. Feeds daily and improves with age for tangy, robust sourdough bread.

Sourdough rye bread with caraway and poppy seeds, made from a homemade starter built over four days. Two round loaves with a tangy crumb and egg-washed crust.

Casareccio is a rustic Italian wholewheat bread made with biga starter, yielding 3 crusty loaves with a chewy crumb. Fold in walnuts, pistachios, or black olives for your own twist.

Rustic Italian yeast bread made with durum semolina flour and loaded with sautéed butternut squash, roasted red peppers, tomatoes, and onions. Uses a biga starter for deep flavor and makes four golden loaves.

Monastery oatmeal bread made with a sponge starter, rolled oats, and whole wheat flour for a hearty, deeply flavoured loaf. Two free-form ovals with a rustic oat-dusted crust, perfect for toast or sandwiches.

Sourdough onion rye for the bread machine combines sourdough starter with whole wheat and rye flours, diced onion, honey or molasses, and caraway or star anise. A dense, tangy deli-style loaf that anchors a corned beef sandwich.