Sourdough Bread

Successful sourdough bread, crackers, and crouton recipes tested, curated, and shared.

Easy Seeded Sourdough Bread — Amanda Paa Heartbeet Kitchen

Sourdough Baguettes Vindi from My Love of Baking

Choose seeded toppings of your own choice.

Sesame-Seeded Sourdough Bread from Deb @everything.sourdough, Instagram

Ingredients: 50g active starter, 375 g water, 340 bread flour, 100g whole wheat flour, 60g all-purpose flour, 10g salt, 70g Sesame Seeds

  1. Combine starter and water; add dry ingredients. Combine first with a fork and then by hand into a shaggy dough.
  2. Autolyse for one hour, stretch and fold several times to make a more smooth dough and proof all day or overnight in a warm place.
  3. Turn out onto a floured board, stipple with your fingers to de-gas, and let sit for 10-15 minutes.
  4. On a piece of parchment paper or tray, spread out your sesame seeds.
  5. Shape dough into a boule, lightly spray top with water and turn over onto the seeds on your parchment or tray. Place boule, seed-side down, into a tea towel/flour-lined 10″ bowl or in a floured banneton. Proof in the refrigerator, minimum 1 hour up to 24 hours.
  6. Lay parchment over your bowl or banneton and flip the dough over. Score and bake on the parchment paper in a Dutch oven.
  7. Preheat 500 degrees and once the oven is hot. Bake at 475 degrees for 26 minutes, covered at 450 degrees for 3 – 6 minutes, directly on the rack.

Natalya’s Soft Rye Sourdough with Molasses

Challah Bread –– great for French toast or sandwich bread. Created by Instagrammer sourdough expert Deb @everything.sourdough

Dough Ingredients
* 185g (3/4 cup) whole milk, warm (105°F)
* 220g (1 cup) active sourdough starter
* 544g (3 3/4 cups) all-purpose flour
* 60g 1/4 cup neutral oil, canola, avocado, or coconut
* 110g (1/4 cup) honey
* 2 large eggs
* 1 1/2 tsp salt

* 1 egg
* 1 tbsp water
* sesame or poppy seeds

Combine dough ingredients in the bowl of stand mixer fitted with the paddle attachment and mix until a rough dough forms. Switch to the dough hook and knead on medium-low speed until the dough is quite elastic about 10-15 minutes. Don’t skimp on this step and resist the urge to add more flour – you want the dough to be very soft and elastic.

Transfer the dough to a large, oiled bowl. Cover and allow to rise at room temperature for 8-12 hours, or until doubled in size. I let mine proof overnight.
Gently deflate the dough and divide it into 3 or 4 equal pieces. Roll dough into long, equal strips. Braid dough and tuck ends under. Place on a lightly greased or parchment-lined sheet pan.
Cover the pan and allow it to rise at room temperature for 3-6 hours, or until the loaf is doubled in size and is quite fluffy. Time will vary depending on the temperature of where you are proofing your dough. 

Brush with egg wash (egg and water) and leave plain or sprinkle with sesame or poppy seeds if desired. Or do half and half like I did!

Bake in a preheated oven at 350°F for 25-35 minutes, until golden brown and internal Internal temperature, reads 200°F. Enjoy! – Deb@everything.sourdough (Permission given)

Apricot Sourdough with Anise by Sophie MacKenzie

See my post: Anise & Apricots

Crispy Sourdough Italian Crackers

Little Spoon Farm has a terrific sourdough cracker using sourdough discard. I adapted the recipe creating a salty-herb cracker with wonderful Italian flavors. The olive oil replacement for butter contributed to a nice crispy cracker that may be healthier too.

See my substitutions below. See Sourdough Discard Crackers for directions.

My Ingredients

3/4 cup of sourdough discard

1 teaspoon of dried oregano

1 teaspoon of dried basil

1/2 teaspoon of dried garlic

1/2 teaspoon of salt

2 tablespoons of flavorful olive oil

Roll the sourdough as thinly as possible otherwise, the crackers are too thick.

Any topping can be used, but I used Elien’s recommendations which are chopped rosemary, kalamata olives, and sea salt. I also added fresh Mexican oregano and sun-dried tomatoes. I poured a bit of the oil from the sun-dried tomatoes over the dough before baking it in my large cast-iron Dutch oven (uncovered).

The Feasting at Home site page for this Rosemary Olive Sourdough Bread recipe has colorful images and clear step-by-step directions. I used King Arthur Unbleached All- Purpose Flour which has a protein content of 11.7%. This should be sufficient enough to make a strong bread. To aerate and strengthen the dough, I stretched and folded the dough beginning in the afternoon four separate times over three hours before letting it rise overnight. Soon, little air bubbles began to lift up from the wet dough and in the morning, it looked like a poofy dough ready for the olive filling.

The final bread had an absolutely fantastic taste if you like Kalamata olives, roasted garlic and rosemary.

These buns are made with milk, egg, a little sugar and two tablespoons of butter. They are quick to rise and the final result is a golden brown bun that tastes yummy.

These Homemade Sourdough Croutons are so crunchy and tasty! They are perfect for soup and salads. I made The Easiest Sourdough Dinner Rolls with Brown Butter and Sage from Deb’s everything. sourdough Instagram’s post.

The rolls turned out great, have a very strong sourdough flavor, and ultimately made outrageous croutons!

Cranberry Nut Sourdough Bread by Homemade Food Junkie

While baking this delicious Cranberry Walnut Bread Sourdough Recipe bread, the oven temperature proved to be too hot and the length of baking time too long. The first baked loaf had a slightly burnt bottom and would have certainly burned through if I waited the recommended time. So, for the second loaf, I reduced the oven temperature to 400 degrees and baked it for only 20 minutes after taking off the cover. The results were a perfectly browned loaf.

This cranberry nut bread recipe is from the Homemade Food Junkie website. Due to the abundance of annoying popup ads covering critical information, this was a very difficult recipe to follow. I suggest either viewing the recipe in print mode or finding a way to filter out the ads. Nonetheless, the end result was a wonderful tasting sourdough bread!

Slider photos by Carole

Sourdough Sandwich Bread with a Soft Crust

Do not put sourdough bread in the refrigerator because it destroys the flavor. Instead, wrap it in Bees Wrap and a towel. Place it in a basket on your counter so it is easily available.