147 sourdough bread recipes

Pumpkin mincemeat bread with sourdough starter, pumpkin pie spice, walnuts, and brown sugar. A spiced quick bread that makes multiple loaves, perfect for holiday gifting and freezing.

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.

Very tasty. An excellent way to make and serve grilled cheese sandwiches.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Mix flour, salt, sugar, and starchy potato water in a crock, then let wild yeasts work their magic over several days for a rustic sourdough starter with earthy depth.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Old-fashioned potato sourdough starter built on potato water, flour, sugar, and a pinch of yeast. The starches feed wild and added yeasts together for a tangy, vigorous base for breads, pancakes, and biscuits.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

Polish sourdough rye bread with a 3-day rye starter, cornmeal-dusted crust, and caraway seeds, baked with steam for a crusty artisan loaf. A traditional Eastern European 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.

This was the sourest sourdough I'd ever eaten but it was to die for.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.

Homemade ciabatta bread using sourdough starter and active dry yeast for a tangy, open-crumbed loaf with a crisp, chewy crust. Makes three torpedo loaves.