Sourdough breads are made from naturally fermented dough and come in many varieties, each offering distinctive flavors and textures. Below are some popular styles and straightforward recipes to help you bake delicious sourdough at home.
- Classic sourdough (Sourdough Boule): A traditional round loaf with a tangy, slightly sour flavor and a chewy crumb.
- Whole wheat sourdough: Made with whole wheat flour for a nutty taste and a denser, heartier texture.
- Rye sourdough: Made with rye flour for a pronounced flavor and dense crumb, often paired with savory toppings.
- French-style sourdough: Lighter and airier, with a crisp crust and a milder flavor.
- Sourdough baguette: A long, thin loaf that can be made with sourdough starter for extra depth and chew.
- San Francisco-style sourdough: Noted for a bolder sourness and chewy texture, great for sandwiches and toast.
Your choice will depend on taste, the flour you prefer, and the method you want to use.
Classic Sourdough Bread Recipe
A simple long-fermented sourdough with a crisp crust and open crumb.
Ingredients:
- 400g bread flour
- 100g whole wheat flour
- 360g water (room temperature)
- 100g active sourdough starter
- 10g salt
- 400g bread flour ≈ 3 cups
- 100g whole wheat flour ≈ 3/4 cup
- 360g water ≈ 1 1/2 cups
- 100g starter ≈ 1/2 cup
- 10g salt ≈ 1 3/4 teaspoons
Note: Weighing ingredients gives the most consistent results.
Instructions
- In a large bowl, mix the flours and water until combined. Cover and rest 30 minutes (autolyse).
- Add the active starter and mix until the dough comes together. Cover and rest 30 minutes.
- Sprinkle salt over the dough, then perform a few folds to distribute it. Cover and rest 30 minutes.
- Repeat the folding and resting cycle three more times (four folds total) over about two hours.
- After the final fold, cover and refrigerate or keep at room temperature to ferment for 12–16 hours.
- Preheat the oven to 450°F (230°C) with a Dutch oven or baking stone inside.
- Turn the dough onto a lightly floured surface, shape into a round, and rest 30 minutes.
- Score the top and bake in the preheated vessel for 30–35 minutes, until the crust is golden and the interior reaches about 200°F (93°C).
- Cool on a rack for at least 30 minutes before slicing.
Use this base recipe as a starting point and adjust hydration, flour ratios, and fermentation times to suit your starter and environment.
Whole Wheat Long-Fermented Sourdough
A hearty whole wheat loaf with extended fermentation for improved flavor and digestibility.
Ingredients:
- 400g whole wheat flour
- 360g water (room temperature)
- 100g active sourdough starter
- 10g salt
- 400g whole wheat flour ≈ 3 cups
- 360g water ≈ 1 1/2 cups
- 100g starter ≈ 1/2 cup
- 10g salt ≈ 1 3/4 teaspoons
Instructions
- Combine whole wheat flour and water; mix and rest 30 minutes.
- Add starter and mix until cohesive; rest 30 minutes.
- Add salt and perform a few folds; rest 30 minutes.
- Repeat folding and resting three more times (four total) over two hours.
- Cover and ferment at room temperature or refrigerate for 12–16 hours.
- Preheat oven to 450°F (230°C) with a Dutch oven or baking stone.
- Shape the dough, rest 30 minutes, score, and bake 30–35 minutes until golden and 200°F (93°C) inside.
- Cool on a rack at least 30 minutes before slicing.
This loaf benefits from a longer fermentation and gentle handling to retain moisture and structure.
Rye Sourdough Recipe
A flavorful rye loaf that combines rye’s character with a bit of bread flour for structure.
Ingredients:
- 300g rye flour
- 200g bread flour
- 360g water (room temperature)
- 100g active sourdough starter
- 10g salt
- 300g rye flour ≈ 2 cups
- 200g bread flour ≈ 1 1/2 cups
- 360g water ≈ 1 1/2 cups
- 100g starter ≈ 1/2 cup
- 10g salt ≈ 1 3/4 teaspoons
Instructions
- Mix flours and water until combined; rest 30 minutes.
- Add starter, mix, and rest 30 minutes.
- Add salt and fold to distribute; rest 30 minutes.
- Repeat folding and resting three more times over two hours.
- Cover and ferment for 12–16 hours at room temperature.
- Preheat oven to 450°F (230°C) with a Dutch oven or baking stone.
- Shape, rest 30 minutes, score, and bake 30–35 minutes until the crust is deep golden and internal temperature reaches about 200°F (93°C).
- Cool on a rack before slicing.
Simple French-Style Sourdough
A lighter, more open-crumb loaf with a crisp crust inspired by French baking techniques.
Ingredients:
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
Instructions
- Mix flour and water; rest 30 minutes.
- Add starter and mix; rest 30 minutes.
- Add salt and fold to incorporate; rest 30 minutes.
- Repeat folding and resting three more times over two hours.
- After the final fold, ferment 8–12 hours at room temperature for flavor development.
- Preheat oven to 450°F (230°C) with a Dutch oven or stone.
- Shape, rest 30 minutes, score, and bake 30–35 minutes until golden and about 200°F (93°C) inside.
- Cool on a rack before slicing.
Sourdough Boule vs. Sourdough Bread
The term “boule” simply means a round loaf. A sourdough boule is a round-shaped sourdough bread, typically baked to achieve a crusty exterior and soft, open interior. “Sourdough bread” is a broader term that includes boules, baguettes, sandwich loaves, and other shapes—all unified by the use of a natural starter instead of commercial yeast.
Sourdough Sandwich Loaf Recipe
Ingredients
- 500g bread flour (≈ 4 cups)
- 350g water (≈ 1 1/2 cups)
- 100g active sourdough starter (≈ 1/2 cup)
- 10g salt (≈ 2 teaspoons)
- 2 tablespoons sugar (optional)
- 2 tablespoons unsalted butter, softened (optional)
Instructions
- Combine flour, water, starter, sugar, and butter (if using). Mix until combined.
- Add salt and mix until the dough forms. Cover and rest 30 minutes.
- Knead by hand for a few minutes until smooth and elastic. Rest 30 minutes.
- Repeat kneading and resting two more times over 1–2 hours.
- Shape the dough and place it in a greased loaf pan. Cover and let rise 4–6 hours until doubled.
- Preheat oven to 375°F (190°C). Bake 40–50 minutes until golden and the internal temperature reaches about 190°F (87°C).
- Cool in the pan 10 minutes, then transfer to a rack to cool completely before slicing.
These recipes provide a foundation—adjust hydration, fermentation time, and flour blends to match your starter activity and local conditions. Enjoy experimenting and refining your technique to produce the sourdough loaf you love.