42 sourdough bread recipes

Sourdough-style bread loaf using 2 cups of dough starter combined with active dry yeast for extra lift and complex flavor. A straightforward starter bread with a tender crumb and golden crust.

Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Sourdough starter crescent rolls topped with egg wash and caraway seeds, baked golden and crunchy. A savory bite-sized bread that's ideal for parties and appetizer spreads.

Green peppercorn bread: a rustic German rye and wheat sourdough flavored with green peppercorns soaked in apple juice. Earthy, fragrant, faintly peppery, made the traditional leavened way.

Plain sourdough starter made from just flour and water. No commercial yeast needed. Mix, wait four to five days, and you have a wild-fermented base for bread.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Grape starter for sourdough bread uses wild yeast from red grape skins to build a tangy, fruity base with just flour and water. A 6-day fermentation process creates a living starter you can maintain for months.

Potato flake sourdough starter: a simple three-ingredient base of water, sugar, and instant potato flakes left to ferment for 3 to 4 days. The sweet, old-fashioned starter used in friendship bread and soft white loaves.

Yeasty sourdough starter is the shortcut version: unbleached flour, a packet of dry yeast, and water mixed into a thick batter and left warm for a day. A fast track to bread baking when you don't want to wait two weeks for a wild starter.