Recipes
Please note: All recipes are intended as guidance only.
Timings and methods may vary depending on your home environment — including factors such as temperature, humidity, ingredient quantities, and the type of flour used.
Sourdough baking is a personal journey, and I hope you enjoy the process of discovery just as much as the delicious results.
1. Classic White Sourdough Bread
Ingredients:
- 500g bread flour
- 300g water (plus extra if needed)
- 150g active sourdough starter
- 10g salt
(Can be substituted with spelt flour for a delicious mild spelt loaf)
Instructions:
- Mix the Dough until no dry flour remains. Cover and let it rest for 30 minutes (optional autolyse).
- Add Starter and Salt: Incorporate the starter and salt into the dough. Mix thoroughly until well combined.
- Stretch and fold 4 times by turning the bowl a quarter turn each time. Repeat this 3 more times every 30 minutes
- Cover and leave at room temperature for up to 12 hours until almost doubled in size.
- Shape the Dough: Lightly flour your work surface, shape the dough into a boule or batard, leave it to rest (optional) and place it in a floured proofing basket.
- Proofing: Cover and proof the dough for 6-12 hours in the fridge or 2-4 hours at room temperature until it has risen slightly and passes the poke test.
- Bake: Preheat your oven to 230°C (450°F) with a Dutch oven inside. Transfer the dough to the Dutch oven, score the top, and bake covered for 20 minutes. Remove the lid and bake for an additional 20-25 minutes until golden brown.
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Cool: Let the bread cool completely on a wire rack before slicing.
2. Rustic Wheat and Rye Artisan Loaf
Ingredients:
- 400g bread flour
- 100g rye flour
- 350g water
- 90g active starter
- 8g salt
Instructions:
- Mix all ingredients and let rest for 30 minutes.
- Add the salt and knead gently.
- After 30 minutes stretch and fold 4 times, repeat 3 more times every 30 minutes.
- Bulk ferment for 4-8 hours.
- Shape the dough and place in a floured banneton and prove for another 2-3 hours.
- Bake at 220°C (425°F) until golden brown, approx 45-60 mins.
3. Pure Rye Sourdough Bread
Ingredients:
- 500g rye flour
- 400g water
- 100g active starter
- 10g salt
Instructions:
- Combine all ingredients into a sticky dough.
- Transfer to a greased loaf pan.
- Proof for 8-10 hours at room temperature.
- Bake at 220°C (390°F) for 50-60 minutes.
4. Sourdough Crackers
Ingredients:
- 200g unfed sourdough starter
- 60g butter, melted
- 120g flour (white, whole wheat, or a mix)
- 1 tsp salt
- Herbs or spices (optional)
Instructions:
- Mix all ingredients into a dough and chill for 30 minutes.
- Roll out thinly, sprinkle with salt or spices, and cut into desired shapes.
- Bake at 180°C (350°F) for 15-20 minutes until golden and crisp.
5. Sourdough Focaccia
Ingredients:
- 500g white bread flour
- 100g active sourdough starter
- 375ml water
- 10g salt
- 2 tbsp olive oil
- Rosemary, garlic, or other toppings
Instructions:
- Mix all ingredients except toppings and let rise for 4-6 hours.
- Spread dough in a greased pan, dimple with fingers, and top with olive oil, herbs, and garlic.
- Bake at 220°C (425°F) for 25-30 minutes.
6. Sourdough Pancakes
Ingredients:
- 200g unfed sourdough starter
- 200g of self raising flour
- 250ml of milk
- 1 egg
- 2 tbsp sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
Instructions:
- Whisk together all ingredients in a bowl.
- Heat a skillet, grease lightly, and pour batter to make pancakes.
- Cook until bubbles form, then flip and cook until golden.
7. Sourdough Pizza Dough
Ingredients:
- 500g white bread flour
- 100g active sourdough starter
- 325ml water
- 10g salt
- 2 tbsp olive oil
Instructions:
- Mix all ingredients and let rise for 6-8 hours.
- Divide into balls, rest for 1 hour, and shape into pizzas.
- Top and bake at 250°C (475°F) for 8-10 minutes.
8. Sourdough Flatbread
Ingredients:
- 200g active sourdough starter
- 100g flour
- 1 tsp salt
- 1 tbsp olive oil
Instructions:
- Mix all ingredients into a soft dough.
- Roll into thin rounds and cook on a hot skillet for 1-2 minutes per side.
9. Sourdough English Muffins
Ingredients:
- 300g white flour
- 150g active sourdough starter
- 150ml milk
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
Instructions:
- Mix ingredients, let rise for 4-6 hours, and roll out dough.
- Cut into rounds and cook on a hot skillet for 3-4 minutes per side.
10. Sourdough Cinnamon Rolls
Ingredients:
- 300g white flour
- 100g active sourdough starter
- 100ml milk
- 50g butter, melted
- 2 tbsp sugar
- 1/2 tsp salt
Filling:
- 50g butter, melted
- 100g brown sugar
- 1 tbsp cinnamon
Instructions:
- Mix dough ingredients and let rise for 8 hours.
- Roll out, spread filling, roll up, and slice into rolls.
- Bake at 180°C (350°F) for 20-25 minutes.
11. Sourdough Bagels
Ingredients:
- 500g white bread flour
- 200g active sourdough starter
- 250ml water
- 10g salt
- 1 tbsp sugar
Instructions:
- Mix ingredients and let rise for 6-8 hours.
- Shape into bagels, boil for 1 minute per side, and bake at 220°C (425°F) for 20 minutes.
12. Sourdough Discard Brownies
Ingredients:
- 200g unfed sourdough starter
- 200g dark chocolate, melted
- 100g butter
- 200g sugar
- 2 eggs
- 100g flour
- Pinch of salt
Instructions:
- Mix wet ingredients and melted chocolate.
- Fold in flour and salt.
- Shape and bake at 180°C (350°F) for 25-30 minutes.
13. Gluten Free Buckwheat Sourdough Bread Recipe
Ingredients:
- 150g buckwheat sourdough starter
- 450g buckwheat flour
- 50g tapioca flour
- 20g psyllium husk powder (this gives structure & elasticity)
- 7g salt
- 300g lukewarm water
- 1 tbsp olive oil (optional – adds softness)
Instructions:
- In a large bowl, combine all the dry ingredients: buckwheat flour, tapioca flour, psyllium husk, and salt.
- Add your starter, warm water, and olive oil. Mix well until it forms a thick, sticky dough. Psyllium will soak up water and turn it gel-like – that’s good!
- Cover and let the dough rest at room temp for 6-8 hours.
Gluten-free dough won’t double like wheat dough, but it should feel aerated and slightly risen. - Line a loaf tin with baking paper or generously flour a banneton (GF flour or rice flour works well).
- Transfer your dough in, smoothing the top with wet hands. Cover and proof for 1-2 hours until slightly puffy or overnight in the fridge.
- Preheat your oven to 220°C (425°F) with a baking tray or Dutch oven inside.
- Bake for 45-50 mins uncovered for a loaf tin or 40 mins covered + 10-15 mins uncovered in a Dutch oven.
Bread should sound hollow when tapped and have a dark, rustic crust.
