44 sourdough bread recipes

Bread machine sourdough maple walnut bread with whole wheat flour, walnut oil, cinnamon, and real maple syrup. Dump, press start, and let the machine do the kneading and baking.

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.

Made according to the traditional recipe, with a tangy sourdough twist! Warm, comforting and delicious.

Quick spiced bread made with Amish Friendship starter, oats, and warm cinnamon-nutmeg flavors. Mix in minutes, bake in 40, and enjoy the tangy sweetness.

Basic sourdough starter uses commercial yeast and milk-based feeding to build a reliable wild-yeast culture in 2 to 3 days. The shortcut starter for sourdough bread baking at home.

-Bread Machine CB: A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf. A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. I recommend a bowl instead of a jar as you can "feed" your starter right in the bowl easily.

Just milk, yogurt, and flour. This 3-ingredient sourdough starter uses live yogurt cultures to kickstart fermentation, giving you a bubbly, tangy base for homemade sourdough bread in about 3 days.

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.

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.

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.

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.

Start your own sourdough with just flat beer and flour. Stir 3 times a day for 5 to 10 days and you've got a bubbly, tangy starter ready for any sourdough recipe.