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Sourdough gets its name from the acids that build up in the culture during fermentation. This type of bread isn’t necessarily sour tasting. When mixed with other ingredients to form the dough, the sourdough flavor is tempered by the other flavors it brings out.
Before commercial yeast was invented at the end of the nineteenth century, all bread was raised with “wild yeast” captured and cultivated in a simple mixture of flour and water. This sourdough mixture was used for at least two thousand years to make bread.
Choose a sourdough recipe
Sourdough starters, also known as “wild yeast”, are used instead of commercial yeast in sourdough breads.
As the name suggests, this Sourdough Rye Bread is made with 66 percent rye flour.
These pancakes are made using an overnight sourdough starter.
Basic Sourdough Bread (bread machine)
A simple starter gives this basic sourdough bread its tangy flavor and chewy texture.
This is an interesting bread made with sourdough and old bread soaked in boiling water and coffee grounds.
Blooming Onion Bread is made with sourdough bread, cheese and green onions and poppy seeds.
This is a classic sourdough bread that utilizes a sourdough starter.
Step-by-step instructions for making classic sourdough bread.
Classic Sourdough Bread (Baked in La Cloche)
This sourdough bread is made using the method outlined in Classic Sourdoughs.
This Five Grain Sourdough Bread is made with a rye sourdough and a multigrain soaker which gives it a delicious whole-grain flavor.
A delicious and chewy loaf made with spelt flour and a mixture of flax seeds, sesame seeds, oats and rye flakes.
Sourdough Rye made with a blend of rye and wheat flours and utilizing a long fermentation process.
Honey & Beer Rye Bread (Bread Machine)
This bread is made with a rye starter that sits for a few days in the bread machine. Letting the sourdough starter develop over three days enhances the flavor of the bread.
Hutzelbrot is a dense, freestanding bread containing dried fruit, but no sugar. This version utilizes a mash of wheat and rye flours and an altus made with bread cubes.
This rye bread is made with a sourdough pre-ferment of medium rye flour, water and a mature sourdough starter.
This Seeded Rye Loaf has tangy undertones due to the rye levain. The seeds in the dough and on the crust provide a unique texture and flavor.
This semolina bread is made with a sourdough starter (liquid levain) which gives it a little bit of a tangy flavor.
These bagels are made with very simple ingredients: sourdough starter, bread flour, salt, water, yeast and malt.
Sourdough Bread This sourdough bread will stay fresh longer than most loaves you’ll make, due to both the olive oil, and the sourdough starter
This bread is made using a very scientific, yet uncomplicated approach to making sourdough bread.
This sourdough bread is made in the bread machine and utilizes a natural leaven made from grapes.
Sourdough Bread (bread machine)
This bread is made in the bread machine and utilizes a sourdough starter made from the recipe from Boudin Bakery in San Francisco.
with overnight soaker and the ancient grains Spelt & Einkorn.
These pretzels are a good excuse to use up a cup of sourdough when it’s time to feed your starter.
This Sourdough Rye with Raisins and Walnuts is very light in texture. The raisins and walnuts give it a wonderful flavor.
This naturally leavened bread is made with a liquid levain, and a flaxseed soaker. The flax seeds provide taste, color and nutrition and toasted sunflower and sesame seeds provide a nutty flavor.
This strata is made with Sourdough Rye Bread, tomatoes, spinach, and herbs.
These waffles are crisp, feathery light, and have a delightful, mild tang.
Vanocka (pronounced Van-otch-kah) is a beautifully shaped Czech Christmas Braid filled with candied fruits and nuts.
This is a pure sourdough in that it has no added dry yeast – just wild yeast. The formula allows you to adjust the fermentation time based on how tangy you want the finished bread.
This dough can be used either to make loaves or to shape into sandwich or dinner rolls.
The whole wheat flour enhances the flavor of this bread and when it’s combined with the rye sourdough, provides good moisture retention as well as good keeping quality.
Whole wheat bread using a whole wheat sourdough starter.
Whole Wheat Sourdough Bread (using a wild starter)
This is a basic, versatile whole wheat loaf that can be made into many shapes and can be made with either a biga or wild yeast starter.
What is Your Favorite Sourdough Bread Recipe?
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What Other Visitors Have Said
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Yeast-raised Waffles Not rated yet
I suspect this recipe gets you to much the same place as your Sourdough Waffles recipe does but it’s a little easier and doesn’t have the sourdough tang. …
Whole Wheat Sourdough Starter Not rated yet
I have tried and failed repeatedly to make a nice loaf of whole wheat sourdough bread without resorting to mixing in white flour or commercial yeast… …
Leader, Daniel. Local Breads. 2007 W. W. Norton & Company, Inc.
Reinhart, Peter. The Bread Baker’s Apprentice. 2001 Ten Speed Press.