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:

  1. Mix the Dough until no dry flour remains. Cover and let it rest for 30 minutes (optional autolyse).
  2. Add Starter and Salt: Incorporate the starter and salt into the dough. Mix thoroughly until well combined.
  3. Stretch and fold 4 times by turning the bowl a quarter turn each time. Repeat this 3 more times every 30 minutes
  4. Cover and leave at room temperature for up to 12 hours until almost doubled in size.
  5. 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.
  6. 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.
  7. 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.
  8. 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:

  1. Mix all ingredients and let rest for 30 minutes.
  2. Add the salt and knead gently.
  3. After 30 minutes stretch and fold 4 times, repeat 3 more times every 30 minutes.
  4. Bulk ferment for 4-8 hours.
  5. Shape the dough and place in a floured banneton and prove for another 2-3 hours.
  6. 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:

  1. Combine all ingredients into a sticky dough.
  2. Transfer to a greased loaf pan.
  3. Proof for 8-10 hours at room temperature.
  4. 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:

  1. Mix all ingredients into a dough and chill for 30 minutes.
  2. Roll out thinly, sprinkle with salt or spices, and cut into desired shapes.
  3. Bake at 180°C (350°F) for 15-20 minutes until golden and crisp.

5. Sourdough Focaccia

Ingredients:

  • 500g white bread flour
  • 150g active sourdough starter
  • 375ml water
  • 10g salt
  • 2 tbsp olive oil
  • Rosemary, garlic, or other toppings

Instructions:

  1. Mix all ingredients in a bowl except the toppings, perform a stretch and fold every half hour over the next 2 hours then let it rise for another 2-4 hours.
  2. When it is slightly jiggly, lightly oil a shallow dish or pan with olive oil and transfer in. Cover and let it proof overnight or 12-14 hours in a fridge.
  3. Preheat oven and dimple the dough with your fingers, and top with olive oil, herbs, and garlic.
  4. 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:

  1. Whisk together all ingredients in a bowl.
  2. Heat a skillet, grease lightly, and pour batter to make pancakes.
  3. 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:

  1. Mix all ingredients and let rise for 6-8 hours.
  2. Divide into balls, rest for 1 hour, and shape into pizzas.
  3. 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:

  1. Mix all ingredients into a soft dough.
  2. 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:

  1. Mix ingredients, let rise for 4-6 hours, and roll out dough.
  2. 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:

  1. Mix dough ingredients and let rise for 8 hours.
  2. Roll out, spread filling, roll up, and slice into rolls.
  3. 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:

  1. Mix ingredients and let rise for 6-8 hours.
  2. 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:

  1. Mix wet ingredients and melted chocolate.
  2. Fold in flour and salt.
  3. 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 (Switch out half the buckwheat for rice or sorghum flour for a lighter loaf)
  • 50g tapioca flour
  • 20g psyllium husk powder (this gives structure & elasticity)
  • 7g salt
  • 300g lukewarm water (add more if it seems too dry as GF flours are very variable when absorbing water)
  • 1 tbsp olive oil (optional – adds softness)

Instructions:

  1. In a large bowl, combine all the dry ingredients: buckwheat flour, tapioca flour, psyllium husk, and salt.
  2. 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!
  3. 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.
  4. Line a loaf tin with baking paper or generously flour a banneton (GF flour or rice flour works well).
  5. 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.
  6. Preheat your oven to 220°C (425°F) with a baking tray or Dutch oven inside.
  7. 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.

14. Sourdough Hot Cross Buns

Ingredients:

  • 300g active sourdough starter
  • 2 eggs (save 2 tbsp for glazing)
  • 200ml milk
  • 500g strong white bread flour
  • 60g golden caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • Zest of 1 orange
  • 150g dried fruit (raisins or mixed fruit)
  • 100g unsalted butter, softened
  • 1 tsp salt

Instructions:

  1. Make sure your sourdough starter is bubbly and active (a teaspoon should float in warm water).
  2. In a large bowl, mix 200g of the starter with the eggs (except 2 tbsp), milk, flour, sugar, spices, orange zest and dried fruit until a shaggy dough forms. Cover and rest for 30 minutes.
  3. Add the butter and salt, then knead until smooth and elastic (about 5 minutes by hand or using a dough hook).
  4. Cover and leave somewhere warm for 3–4 hours until the dough has nearly doubled in size.
  5. Turn out onto a floured surface, divide into 12 equal pieces (around 100g each), and shape into balls. Place on a lined baking tray with space between each.
  6. Cover and prove for 2–3 hours at room temperature, or overnight in the fridge for better flavour and shape.
  7. Preheat the oven to 200°C (180°C fan). Brush the buns with the reserved egg, then pipe crosses using remaining starter.
  8. Bake for 20–25 minutes until golden brown.
  9. Best enjoyed fresh, but will keep for up to 2 days in an airtight container.

Looking after your starter

  • Maintaining Your Starter

    Feed daily if keeping at room temperature with 50g of starter, 50g of water and 50g of flour and mix. Your starter should be bubbly and you may see an...

    Maintaining Your Starter

    Feed daily if keeping at room temperature with 50g of starter, 50g of water and 50g of flour and mix. Your starter should be bubbly and you may see an...

  • Activating your Sourdough Starter

    Add all of the starter to 50g of water and 50g of flour and mix (if dried allow to soak for 30 minutes in the water first) This mixture is...

    Activating your Sourdough Starter

    Add all of the starter to 50g of water and 50g of flour and mix (if dried allow to soak for 30 minutes in the water first) This mixture is...

1 2

Using Your Starter

Using Your Starter – The Build Feed:

  • Add 50g of starter to 100g of flour and 100g of water. Your starter should be bubbly and almost doubled in size 6-8 hours after feeding.
  • After using some for your bread recipe, save the remaining starter and feed again to maintain.

Basic Sourdough Bread Recipe (Low Hydration for Beginners):

 

200g active starter

500g bread flour

300g water

10g salt

 

Bulk Fermentation:

  • Combine all ingredients in a bowl, cover, and leave for 30 minutes, Then stretch and fold the dough 4 times, turning the bowl a quarter turn each time. Leave to rest for 30 minutes.
  • Repeat stretching and folding 3 more times, every 30 minutes.
  • Cover and leave at room temperature for up to 12 hours. Depending on the temperature of the room, you want to see the dough double in size.

Shape the Loaf:

  • Shape the dough into a ball and leave to rest for 1 hour, reshape and place it in a floured proving basket (smooth side down).
  • Cover and prove for 3-4 hours at room temperature, or overnight in the fridge.

Bake:

  • Carefully place the dough into a preheated dutch oven or on a baking tray (smooth side up).
  • Bake at 230˚C/450˚F/Gas Mark 8 for 35-45 minutes. Reduce the temp if you like a softer crust after 25 minutes.
  • Remove the lid after 25 minutes if using a dutch oven.
  • The bread is done when it sounds hollow when tapped on the bottom.

This video has a slightly different recipe but is a great guide to understanding the process!

More Recipes

How to make your first loaf

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What is a Sourdough Starter and How Does it Make Bread Rise?

A sourdough starter is a live culture made from flour and water, containing wild yeast and beneficial bacteria. These microorganisms ferment the mixture, producing carbon dioxide gas that makes bread rise and lactic acid that creates the tangy sourdough flavour. Unlike commercial yeast, the starter offers a natural, slower fermentation process, resulting in unique textures and tastes.

The slow fermentation allows for the breakdown of complex starches and proteins in the flour, making sourdough bread easier to digest. The natural acids also act as preservatives, giving sourdough bread a longer shelf life without the need for additives. This traditional process has been used for thousands of years and continues to be a favourite among artisan bakers and home enthusiasts alike.

How Do Different Flours Affect the Starter?

The type of flour you use greatly influences your starter’s activity and flavour:

All-Purpose Flour: Reliable and versatile, it provides a consistent food source for your starter but may lack the nutrients found in whole grains.

Whole Wheat Flour: Packed with nutrients, it boosts fermentation activity and creates a nutty flavour.

Rye Flour: Encourages vigorous fermentation due to its high nutrient and enzyme content. It’s an excellent choice for boosting a sluggish starter.

Spelt Flour: Spelt has a mild, sweet flavour and a softer gluten structure. It can enhance fermentation while adding subtle complexity to the starter.

Organic Flour: Minimizes exposure to chemicals and additives that could hinder microbial activity.

Combining different flours can help you create a balanced starter. For example, using rye flour for initial feedings can speed up the fermentation process, while transitioning to all-purpose flour provides a more neutral base for baking a variety of breads. Experimenting with flour blends allows you to tailor the flavour profile of your sourdough to your liking.

Why and How Do You Feed It?

Feeding your starter replenishes its food supply, keeping the yeast and bacteria active and healthy. Here’s how to do it:

Measure: Use a 1:1:1 ratio by weight (starter, flour, and water).

Mix: Combine the ingredients in a clean jar, stirring until smooth.

Cover: Use a breathable lid or cloth to allow air exchange while protecting against contamination.

Store: Leave the starter at room temperature until bubbly, or refrigerate if not baking frequently.

Regular feedings maintain your starter’s strength and ensure consistent results. Over time, you’ll learn to adjust feeding schedules based on your starter’s activity and your baking frequency. A well-fed starter smells pleasantly tangy, has a thick but pourable consistency, and produces plenty of bubbles.

How Can It Be Stored?

Your sourdough starter can be stored based on your baking frequency:

Room Temperature: For daily bakers, feed your starter every 12-24 hours.

Refrigeration: Ideal for occasional bakers. Feed it weekly to keep it alive and active. Always let it return to room temperature and feed it before baking.

For long-term storage, you can also dry your starter by spreading it thinly on parchment paper and letting it air-dry completely. Once dry, break it into flakes and store it in an airtight container. To reactivate, mix the flakes with equal parts water and flour and follow your normal feeding routine until the starter becomes active again.

Proper storage ensures your starter stays ready to use while minimizing waste. Always store it in a clean, odour-free container to avoid contamination.

Why Should You Discard Some of the Starter When You Feed It?

Discarding part of your starter prevents it from growing too large and becoming unmanageable. It also maintains the right balance of yeast and bacteria by providing fresh food. Without discarding, your starter may become too acidic and less effective at fermenting dough.

Discard doesn’t have to go to waste! Use it in creative ways:

Pancakes or Waffles: Add discard to your batter for extra flavour.
Pancake Recipe

Crackers: Mix with flour, spices, and oil to create crunchy sourdough crackers.
Crackers Recipe

Pizza Dough: Incorporate discard into your pizza dough recipe for a tangy kick.
Sourdough Pizza Dough

By finding ways to use discard, you can enjoy the benefits of sourdough in more than just bread.