42 sourdough bread recipes

Sourdough white bread baked in the bread machine using an active starter, bread flour, milk powder, applesauce, and a small boost of commercial yeast. Tangy sourdough flavor without hand-shaping or long proofing.

Hearty sourdough bread packed with oats, whole wheat, wheat germ, and bran. An overnight starter method with an optional hop tea twist for faster rising and complex flavor.

French sourdough bread for the bread machine pulls real flavor from a half cup of starter, with gluten flour for chew and cornmeal for crust. Hands-off baking, true tang.

Tangy sourdough bread made in a bread machine with active starter, bread flour, and minimal ingredients. Feed starter first for lighter loaf.

A no-fuss bread machine sourdough that actually delivers tangy, crusty results. Just dump sourdough starter, bread flour, yeast, and a few pantry staples into the machine and let it work. Use the quick cycle for the best rise.

A savory sourdough bread machine loaf loaded with Parmesan, anchovies, garlic, and lemon zest. Whole wheat and bread flour give it hearty texture with a tangy, Caesar-inspired crumb.

Sourdough bread made from starter batter mixed with flour, shortening, and baking soda. A quick-rise loaf brushed with milk for a golden crust, ready in under an hour.

A simple bread machine recipe that will have you making a scrumptious sourdough bread in no time!

Lángos is the iconic Hungarian deep-fried flatbread, crispy outside, fluffy inside, traditionally topped with sour cream, garlic, grated cheese, or ketchup. A street food classic from Budapest's market halls.

Herman sourdough starter made with active dry yeast, flour, sugar, salt, and warm water. Ferments for 72 hours and keeps in the fridge for up to 11 days.

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

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 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.