Mastering sourdough bread at home lets you create artisanal loaves with complex flavors and that perfect crusty exterior.
Whether you’re a novice baker or a seasoned pro, these six tried-and-tested recipes will help you achieve spectacular results in your kitchen.
From classic country loaves to innovative variations with mix-ins, you’ll discover recipes that range from simple to advanced.
We’ll guide you through essential techniques, precise measurements, and expert tips to ensure your sourdough journey leads to Instagram-worthy bread every time.
Classic San Francisco Sourdough with Sea Salt Crust
Transform your kitchen into a San Francisco bakery with this iconic crusty sourdough bread.
The signature tang and chewy texture, paired with a perfectly crispy sea salt crust, will make you feel like a master baker.
This recipe requires patience but rewards you with an authentically artisanal loaf.
Ingredients:
• 1 cup active sourdough starter
• 3½ cups bread flour
• 1½ cups lukewarm water
• 2 teaspoons fine sea salt (plus extra for crust)
• 1 tablespoon olive oil
• Rice flour for dusting
Instructions:
Step 1: Mix your active starter with lukewarm water in a large bowl until combined.
Step 2: Add bread flour and mix until no dry flour remains. Cover and let rest for 30 minutes.
Step 3: Add sea salt and knead for 10 minutes until smooth and elastic.
Step 4: Place in an oiled bowl, cover, and let rise for 4-6 hours at room temperature.
Step 5: Shape into a boule and place in a rice-floured banneton basket.
Step 6: Refrigerate overnight (8-12 hours) for slow fermentation.
Step 7: Preheat Dutch oven to 450°F (230°C).
Step 8: Score the dough, sprinkle with sea salt, and bake covered for 30 minutes.
Step 9: Remove lid and bake for additional 15-20 minutes until golden brown.
Pro Tip: For the crispiest crust, create steam by placing an ice cube in the Dutch oven alongside your bread when baking. Always ensure your starter is at peak activity (doubled in size) before beginning your dough to achieve the best rise and flavor.
Rustic Whole Wheat Sourdough with Seeds
Transform your kitchen into an artisanal bakery with this hearty, nutritious whole wheat sourdough bread.
The combination of nutty seeds and whole grain flour creates a robust flavor profile, while your active sourdough starter brings that distinctive tangy taste that makes homemade sourdough irresistible.
Ingredients:
• 400g active sourdough starter
• 600g whole wheat flour
• 200g bread flour
• 750g water (room temperature)
• 18g salt
• 50g sunflower seeds
• 50g pumpkin seeds
• 30g flax seeds
• 20g sesame seeds
Step 1: Mix your starter, flours, and water in a large bowl. Let rest for 30 minutes (autolyse).
Step 2: Add salt and knead the dough for 10 minutes until smooth.
Step 3: Fold in all seeds until evenly distributed.
Step 4: Cover and let ferment for 4 hours, performing stretch-and-folds every hour.
Step 5: Shape your dough and place in a floured banneton basket.
Step 6: Cold proof in the refrigerator for 8-12 hours.
Step 7: Preheat your Dutch oven to 450°F (230°C).
Step 8: Score your dough and bake covered for 30 minutes.
Step 9: Remove lid and bake for another 15-20 minutes until golden brown.
Step 10: Cool completely on a wire rack for at least 2 hours before slicing.
Pro Tip: Test your starter’s readiness by dropping a small amount in water – if it floats, it’s ready to use. Always ensure your banneton is well-floured to prevent sticking, and consider using rice flour for better release.
No-Knead Overnight Sourdough Boule
Transform your kitchen into an artisanal bakery with this foolproof no-knead sourdough recipe.
This method requires minimal hands-on time but delivers a crusty, flavorful loaf with that signature sourdough tang and beautiful open crumb structure.
The long fermentation does all the work while you sleep!
Ingredients:
• 400g bread flour
• 100g whole wheat flour
• 375g water (room temperature)
• 150g active sourdough starter (100% hydration)
• 10g salt
• Rice flour for dusting
Step 1: Mix the flours, water, and starter in a large bowl until no dry flour remains. Cover and let rest for 30 minutes.
Step 2: Add salt and mix until fully incorporated. Cover with plastic wrap.
Step 3: During the first 2 hours, perform 3 sets of stretch and folds at 30-minute intervals.
Step 4: Let dough ferment at room temperature (68-72°F) for 8-12 hours overnight.
Step 5: Shape the dough into a tight boule and place in a floured banneton basket.
Step 6: Proof for 2-4 hours until dough passes the poke test.
Step 7: Preheat Dutch oven at 500°F for 1 hour.
Step 8: Score dough, bake covered at 450°F for 20 minutes.
Step 9: Remove lid and bake for additional 20-25 minutes until deep golden brown.
Pro Tip: Your starter must be at peak activity for best results – feed it 8-12 hours before mixing your dough. Test its readiness by dropping a spoonful in water; if it floats, you’re ready to bake!
Rosemary and Olive Oil Sourdough
Elevate your bread-making game with this aromatic Rosemary and Olive Oil Sourdough.
This rustic loaf combines the tangy complexity of sourdough with fragrant rosemary and rich olive oil, creating a Mediterranean-inspired bread that’s perfect for everything from sandwiches to dinner accompaniments.
Ingredients:
• 400g bread flour
• 100g whole wheat flour
• 350g water (room temperature)
• 150g active sourdough starter
• 10g salt
• 3 tablespoons high-quality olive oil
• 2 tablespoons fresh rosemary, finely chopped
• Extra olive oil for brushing
Step 1: Mix your starter, water, and both flours in a large bowl until just combined. Let rest for 30 minutes (autolyse).
Step 2: Add salt, olive oil, and chopped rosemary. Knead for 10-15 minutes until smooth and elastic.
Step 3: Place in an oiled bowl and perform 3 sets of stretch and folds at 30-minute intervals.
Step 4: Let bulk ferment for 4-6 hours at room temperature until doubled.
Step 5: Shape into a boule and place in a floured banneton basket.
Step 6: Cold proof in the refrigerator for 8-12 hours.
Step 7: Preheat your Dutch oven to 450°F (230°C).
Step 8: Score your loaf, brush with olive oil, and bake covered for 25 minutes.
Step 9: Remove lid and bake for another 20-25 minutes until golden brown.
Pro Tip: For the most aromatic loaf, crush your rosemary needles between your palms before adding them to release their essential oils.
You’ll know your bread is done when it sounds hollow when tapped on the bottom.
Rye and Caraway Traditional Sourdough
Create a rustic, flavorful loaf that combines the earthy taste of rye flour with aromatic caraway seeds.
This traditional sourdough recipe yields a dense, nutritious bread with a perfectly crispy crust and complex flavor profile that’s worth the wait.
Ingredients:
• 300g rye flour
• 200g bread flour
• 200g active sourdough starter (100% hydration)
• 300g warm water
• 10g salt
• 15g caraway seeds
• Rice flour for dusting
Step 1: Mix your active sourdough starter with warm water in a large bowl until well combined.
Step 2: Add both flours, salt, and caraway seeds. Mix until you form a shaggy dough.
Step 3: Let the dough rest for 30 minutes (autolyse).
Step 4: Perform 4 sets of stretch and folds at 30-minute intervals.
Step 5: Cover and bulk ferment at room temperature for 4-6 hours until doubled.
Step 6: Shape the dough into a boule and place in a rice-floured banneton basket.
Step 7: Cold proof in the refrigerator for 8-12 hours.
Step 8: Preheat your Dutch oven to 450°F (230°C).
Step 9: Score your dough and bake covered for 25 minutes.
Step 10: Remove lid and bake for another 20-25 minutes until dark brown.
Pro Tip: The high rye content makes this dough stickier than regular sourdough, so keep your hands and work surface well-floured. Wait at least 2 hours before slicing to allow the crumb to set properly.
Walnut and Dried Cranberry Artisan Sourdough
This rustic Walnut and Dried Cranberry Artisan Sourdough combines the tangy complexity of sourdough with sweet-tart cranberries and rich, toasted walnuts.
You’ll create a beautiful artisan loaf that’s perfect for holiday tables or everyday enjoyment, featuring a crispy crust and a soft, chewy interior studded with flavorful additions.
Ingredients:
• 500g bread flour
• 350g active sourdough starter
• 315g water
• 10g salt
• 150g walnuts, lightly toasted
• 100g dried cranberries
• Rice flour for dusting
Step 1: Mix your sourdough starter, water, and bread flour in a large bowl until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
Step 2: Add salt and knead the dough for 8-10 minutes until it becomes smooth and elastic.
Step 3: Fold in the toasted walnuts and dried cranberries until evenly distributed throughout the dough.
Step 4: Cover and let ferment at room temperature for 4-6 hours, performing stretch and folds every hour for the first 3 hours.
Step 5: Shape your dough into a tight boule and place in a flour-dusted banneton basket, seam side up.
Step 6: Refrigerate overnight (8-12 hours) for cold fermentation.
Step 7: Preheat your Dutch oven to 450°F (230°C). Score your dough and bake covered for 25 minutes, then uncovered for 20-25 minutes until golden brown.
Pro Tip: Toast your walnuts before adding them to the dough to enhance their flavor and prevent them from becoming soggy during baking. Always ensure your sourdough starter is at peak activity (doubled in size) before beginning your bake for the best rise and flavor development.
Frequently Asked Questions
What basic ingredients do you need for traditional sourdough bread?
You’ll need flour (bread or all-purpose), water, salt, and active sourdough starter. These four simple ingredients create authentic sourdough when combined with proper fermentation time.
How long does the entire sourdough bread-making process typically take?
The complete process usually takes 24-36 hours, including starter feeding, bulk fermentation, and final proofing. Your hands-on time only amounts to about 30 minutes of actual work.
What’s the ideal room temperature for sourdough fermentation?
Keep your dough between 75-78°F (24-26°C) for optimal fermentation. You can adjust fermentation time if your kitchen runs cooler or warmer than this ideal range.
How can you tell when your sourdough is properly proofed?
Your dough should increase by about 50% in size and feel light and airy. Perform the poke test – the dough should slowly spring back when gently pressed with your finger.
What type of Dutch oven works best for baking sourdough bread?
Use a heavy-duty cast iron or enameled Dutch oven that can withstand temperatures up to 500°F. A 5-6 quart size provides enough space for standard loaf recipes.
Final Thoughts
These six sourdough recipes offer something for every baker, from classic country loaves to enriched variations.
Remember that successful sourdough baking requires patience and practice.
Keep your starter healthy, maintain consistent temperatures, and don’t rush the fermentation process.
Feel free to experiment with different flour combinations and hydration levels once you’ve mastered the basics.
Whether you’re a novice or experienced baker, these recipes will help you create delicious, artisanal bread with that signature sourdough tang and chewy texture.
