142 sourdough bread recipes

Rustic round sourdough bread packed with savory onion flavor from soup mix. Crusty outside, soft inside, and made with pantry staples plus sourdough starter.

Fudgy sourdough chocolate cake mixed in one bowl with cocoa, cold coffee, and sourdough starter. Rich, dense, and scratch-made with a tang you can't get from a box mix.

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.

By using this recipe, you will be able to learn all the tricks bread machines have to offer!

Great salad, looks elegant but is reasonably easy to put together. Loved the combination of textures, crunchy croutons, slightly spicy rocket (arugula) and perfectly dressed with just a bit of tang from the dressing.

Three words for this recipe ... yum, yum and YUM! Very easy to make and great flavor.

Easy pumpkin loaves made with sourdough starter and biscuit mix for a shortcut spiced bread with raisins, walnuts, and a sweet golden glaze.

Roll sourdough dough with butter, brown sugar, and cinnamon, then bake over a sticky coffee-spiked glaze for pull-apart rolls with tangy sweetness.

Sourdough buns using both starter and active dry yeast for a tangy flavor with a reliable rise. Butter-dipped and baked until golden.

Making your own English muffins isn't hard, this version uses a sourdough starter for better flavor.

Just delicious. Love the health factor considered in developing this recipe, especially since I'm watching my saturated fat and cholesterol intake. I'd never have made caesar salad for a party recently if not for this one. There was not a romaine left on anyone's plate. Thanks!

Savory sourdough Mexican muffins loaded with cheddar, creamed corn, green chiles, bacon, and pimentos. A Tex-Mex twist on cornbread muffins with sourdough tang and chili powder kick.

Tangy sourdough biscuits enriched with Monterey Jack cheese and yeast for savory flavor. Rise in fridge or at room temp for flexible timing.

Spinach dip in a sourdough bread bowl with sour cream, mayo, leek soup mix, water chestnuts, and garlic. A no-cook party dip served with cubed bread from the hollowed-out center.

Traditional Ukrainian fermented beet juice made with just beets, salt, water, and a slice of sourdough bread. Tangy, earthy, and ruby-red after one to two weeks of natural fermentation.

Grilled ham and Swiss sandwich loaded with sweet caramelized onions, tart Granny Smith apple, and a brush of Dijon glaze on crusty sourdough. The contrast of sharp cheese, salty ham, and crisp apple makes every bite layered.