My Top Ten Sourdough Recipes (2024)

I love implementing my sourdough starter in many different dishes for our family. We use it for breakfast, lunch, dinner, and dessert. It is one of the most versatile components in our kitchen, and it has many health benefits too.

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Our Favorite Sourdough Pancake Recipe

Now, if you have been making recipes with sourdough starter, you may know that usually there is a waiting time to allow for fermentation.

But, the wonderful thing about this recipe is there is no wait. You just need to have two cups of fed starter on hand. It doesn’t even have to be room temperature. You can pull your glass bowl of starter out of the fridge, and as long as there are at least two cups of starter, you are good to go!

Now this is, of course, assuming that you fed your starter and allowed it to ferment a little before you put it away last time. If you just stirred in the flour and water, and popped it into the fridge straight away, it will need a little fermenting time.

And if this is all a bunch of jibberish, make sure to visit my post on all the benefits, how-to, and why do (just made that up) of sourdough, in this post.

These pancakes are, by far, the sourdough recipe we make the most in the farmhouse. They are delicious, fast, easy, and healthy.

Get the full recipe here: Our Favorite Sourdough Pancake Recipe

Easy One-Pot Meal | Sourdough Skillet

You know those meals you can make when you have no cohesive ingredients in your fridge, and you’re putting off a trip to the grocery store for as long as possible? In my house its things like crispy salmon burgers, fried eggs, or potato soup. Staple meals.

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What is your definition of a perfect staple meal? For me, it is one that has only a few basic ingredients. It can be adapted to suit what you have on hand. And it must, of course, be a healthy square meal.

Whole Wheat Sourdough Bread

It took me a while to get this whole wheat sourdough bread recipe just right. I had a favorite whole wheat bread recipe from my pre-sourdough days, and it had honey in it. None of the other whole wheat sourdough bread recipes that I could find online had any honey.

I wondered how my old trusty whole grain bread recipe would taste if I tweaked it to make it a sourdough version.

I had to play around with the amount of coconut oil, and kneading time, but I feel like I finally have something that makes a consistently delicious loaf of whole grain sourdough bread – every single time. In fact, since I started making my bread from this recipe, I haven’t had any flops.

Now, I have to admit that this isn’t something I make all the time. It takes a lot of advance planning, which I often neglect to do. But when I do make it, it is oh so delicious!

Get the full recipe here: How to Make Whole Wheat Sourdough Bread

I even have a cinnamon raisin variety: Cinnamon Raisin Sourdough Bread

French Toast Casserole

I get messages from readers all the time who had various things go wrong in the sourdough bread baking process. The starter wasn’t mature enough. They didn’t knead the dough long enough to develop the gluten. They let it rise too long. All this and more.

All is not lost in this situation. There are plenty of recipes that work perfectly for dense, brick-like, sourdough bread.

Enter this delicious, brick-redeeming recipe:Sourdough French Toast Casserole with apple, cinnamon, & raisin. If your first sourdough bread attempts fail, just make them into a French toast casserole!

It is great for breakfast or brunch, or a “breakfast for dinner” situation. We’ve done it many times!

Get the full recipe here: Apple Cinnamon Raisin Sourdough French Toast Casserole

Sourdough English Muffins

I love Sourdough English Muffins because they taste like bread and work like bread, but take about 1/10th of the work that making sourdough bread takes.

And for this busy momma, that’s a recipe for a great … well … recipe.

I can whip them up in no time. And my family can enjoy a healthy bread that is so much cheaper than sprouted whole grain bread from the store.

Sourdough English muffins work great for sandwiches with meat and cheese, or smothered in butter and honey for breakfast.

Get the full recipe here: Sourdough English Muffins

Sourdough Tortillas

I really need to make these more often! They make the most delicious chicken wraps, fajitas, enchiladas …

They are perfect to make ahead for easy lunches on the go.

Get the full recipe here: Sourdough Tortillas

Sourdough Cinnamon Rolls

It took me several attempts to get this recipe just right. I wanted something where all the grains were fermented, or “soured”. All the recipes I could find online had some sourdough, but then quite a bit of unfermented grains as well. Because of all the health benefits of fermented grains, I was determined to get this one right.

No one in my family complained about being my taste testers for the multiple batches!

I reserved this recipe for my friend Jill’s Heritage Cooking Crash Course. She asked if I would want to contribute something to the bonus section, and I was so excited to participate. The course looks simply amazing, and I can’t wait to watch the whole thing!

She is offering a FREE viewing period for five days, so make sure to reserve your spot now, so you don’t miss it!

Get my Sourdough Cinnamon Roll recipe in the bonus section of the Heritage Cooking Crash Course. Reserve your spot now to watch it for free!

Sourdough Pizza crust

When I found out about this method for making sourdough pizza crust (somewhere in internet land several years ago), you might say I felt a bit perturbed. You see, up until this point, my experience with homemade crust involved proofing, rising, kneading…Repeat. Repeat. Bake.

The tutorial I found years ago went something like this: put sourdough starter on a pizza stone and bake. Wha??? How could it really be that simple? I mean, come on. One ingredient.

I made a few modifications to add more flavor, but the premise remains. It really is that simple.

Get the full recipe here: Sourdough Pizza Crust

Sourdough Doughnuts

Ok, this was one of my first posts on the blog. I’m not proud of the photo quality, but doughnuts sure are tasty.

Get the full recipe here: Whole Grain Coconut Oil Sourdough Doughnut Recipe

Cinnamon Maple Sourdough Apple Pie

Last on the list, but possibly the most delicious, is my Cinnamon Maple Sourdough Apple Pie. It is kind of like a sweet version of the sourdough skillet. Pair it with a little vanilla ice cream, and it’s a full-blown dessert.

Smothered with butter and a drizzle of maple syrup, it also works for a hearty breakfast.

Save this one for fall when apples are ripe!

Get the full recipe here: Cinnamon Maple Sourdough Apple Pie

I hope you enjoyed my top ten favorite sourdough recipes, and that I have given you some new ideas to consume more fermented grains in your kitchen!

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FAQs

What is the secret to good sourdough bread? ›

Top 10 Tips & Tricks for Making Sourdough

Use your sourdough starter at its peak. ...
Moisten the surface of the dough before baking for more rise. ...
Handle with care: be gentle with your dough. ...
Use sifted flour to make your sourdough less dense. ...
Soak your flour beforehand for a lighter loaf. ...
Just add water for softer sourdough.

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Why is sourdough bread not fattening? ›

Sourdough bread's fiber, potassium, phosphorus, and sodium content all support a heart-healthy diet. The soluble fiber found in sourdough bread binds to dietary cholesterol in the small intestine, helping pass this fat through the system instead of absorbing it.

What is the healthiest flour for sourdough bread? ›

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

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What is the best flour for sourdough bread? ›

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.

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What is the best flour for sourdough starter? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

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Is it OK to eat sourdough bread everyday? ›

Is it healthy to eat sourdough everyday? You could eat sourdough every day, but it isn't necessarily healthy to do so. A healthy diet is characterized by balance and moderation. Whether or not it is healthy for you to consume sourdough every day depends on the rest of your diet.

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Is sourdough bread inflammatory? ›

The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.

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Is sourdough good for your gut? ›

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

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Is it cheaper to buy or make sourdough bread? ›

Yes it's cheaper to make your own sourdough at home, as oppose to buying it from a bakery. When you consider that sourdough is literally just flour, water and salt (including the sourdough culture), then depending on the type of flour you use, you could bake a loaf for as little as $1.

What is the best grain for sourdough bread? ›

Glutenous flours, such as spelt, einkorn, rye, and wheat, tend to work best. However, it's possible to use gluten-free flours, including buckwheat, amaranth, brown rice, and teff, but these may need a little help at first, known as a boosted starter.

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Should you feed your sourdough starter before baking bread? ›

Fed sourdough starter refers to a starter that has been fed flour and water (preferably by weight). You should feed the starter equal or greater than its weight after discarding a portion. You should wait at least 2-4 hours or until the starter is at its peak before you use it in your baking.

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Can I use tap water for sourdough starter? ›

*If making sourdough is new for you, do not be discouraged if you starter takes longer to get active than mine – stick with it, it will happen! *Tap water is usually fine, if you are not sure, use boiled and cooled water, you can use it at room temperature or cool; do not use distilled water.

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What kind of Italian flour for sourdough bread? ›

Grano tenero flours are generally used in Italy to make both bread and pastries.

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Can you buy European flour in the US? ›

“Pure Flour from Europe” is a program promoted by ITALMOPA (the Italian Association of Millers) and co-funded by the European Union that aims to promote the export of organic soft wheat and durum wheat flours and semolina flour made in the EU, in particular in Italy, to Canada and the USA.

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What makes sourdough bread more flavorful? ›

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

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How can I make my sourdough rise better? ›

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise. And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

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What is the best proofing time for sourdough bread? ›

In my experience, the shortest final proof (at room temperature) that I prefer to do is one hour. The longest final proof (at room temperature) is about 3 hours. When going past 2-3 hours in a final proof, the crumb tends to get very gassy and opens up large gas bubbles with a longer countertop proof.

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How to get good crust on sourdough bread? ›

Creating the perfect steamy, hot environment is essential to getting a rich, dark sourdough crust. As a home baker, using a Dutch Oven is the easiest and most consistent way to create the steamy environment needed to bake great sourdough bread.