Tutorials
Find all my tutorials for sourdough maintenance, shaping, feeding starter and more here:
Stretching and folding sourdough: How many times is enough?
Stretching and folding sourdough dough is one of several common techniques used to build dough strength. Some other techniques include the coil fold, kneading, and slap and fold. (Note: If you’re interested in the scientific details of the gluten and bread dough strength, this research article is useful.) In this test, I just focus on…
How Dutch Oven Size Affects Sourdough
Have you ever wondered how the size of your Dutch oven affects your sourdough loaves? Here, I compare side-by-side two sourdough loaves from the same batch of dough ( I used by sourdough with flax seed recipe) baked in two different sized Dutch ovens. About the Dutch ovens The Dutch ovens I used for this…
How to Store Sourdough Bread
If you are baking sourdough bread often, at some point you might need to store the loaves to prevent them from becoming stale. Sourdough actually freezes quite well. Most sourdough recipes make two sourdough loaves, so I usually keep one out to eat and freeze the second loaf. Then, the frozen loaf will last in…
A Flexible Sourdough Baking Schedule
One of the best things about sourdough baking is that the timing of the process is very flexible and forgiving. When first learning how to bake sourdough, it can intimidating to follow the specific timelines in some recipes especially if you have a very busy schedule. Utilizing your refrigerator to slow down the fermentation of…
How to Shape Sourdough Loaves
There are many methods for shaping sourdough bread loaves. This is how I shape my sourdough loaves because it is the easiest method for me. After watching many bread shaping videos, I’ve noticed each sourdough baker has a slightly different technique for shaping their loaves. It really just depends what works best for you. I…
Sourdough starter growth in action!
This a time-lapse of my sourdough starter growth in action over the course of six hours. It more than doubles in size during that time and is very bubbly. This is how my starter grows at room temperature on a warm day. I fed it in a 1:1:1 ratio of starter: water: whole wheat flour.…
How to feed sourdough starter
Feeding your sourdough starter can be intimidating at first. However, it is relatively straight forward. The main idea is to take some of your starter and add flour and water to it because the wild yeast in your starter needs more food overtime. I hope you enjoy these instructions for how to feed your sourdough…
Sourdough starter maintenance and troubleshooting
Keeping your sourdough starter alive and happy is essential for consistently baking great sourdough loaves. Remember, your starter is wild yeast that needs to be fed! Here are some tips for sourdough starter maintenance and troubleshooting. As an Amazon Associate I earn from qualifying purchases from some links in this post. How to feed or…
Basic Sourdough Process and Loaf Recipe
This is my basic sourdough process and loaf recipe. The recipe can be adapted with different flours or by additions to the dough, such as cheese, seeds or herbs. As an Amazon Associate I earn from qualifying purchases from some links in this post. Make the leaven and feed the starter The leaven (or levain)…
Baking Tools
Below are links to my posts about favorite baking supplies, tools, and books!
Favorite Sourdough Baking Tools
These are some of my favorite sourdough baking tools that I use frequently. Not all of them are necessary, but you definitely need a kitchen scale! The next most important thing is probably a dutch oven or similar baking vessel for your loaves to capture the steam. (Note: If you can’t see the imagines, your…
My Favorite Sourdough Books
Tartine Bread by Chad Roberston is the book I’ve found most useful for learning in detail about the sourdough bread making process. It is useful both beginners and advanced bakers. It teaches everything from how to make your own starter to how to bake your first loaf in great detail with many photos at every…
Flour Choices for Sourdough Baking
So many flour choices for sourdough baking! What flour should I use? It really depends on what is available to you! I usually use bread flour, whole wheat, and all-purpose flours. Sometimes, I experiment with other flours like rye and spelt, but you must have bread flour and whole wheat flour on hand! As an…
Dinner and Lunch Recipes
Recipes for dinners and lunches that pair well with sourdough bread!
Easy Sourdough Pizza Toast
This sourdough pizza toast recipe might be simple, but it is delicious! I love to make these for lunch during the workday. These pizza toasts are so simple that you probably don’t even need a recipe. I really like making these because it doesn’t take much time if the sauce is already made. Also, it…
Red Lentil Vegetable Stew with Sourdough
If you are looking for a hearty and healthy stew to eat with your sourdough bread, then this red lentil vegetable stew might be for you! It is perfect for a weeknight meal because it takes less than an hour from start to finish because red lentils cook relatively fast compared to most other types…
Risotto with Artichoke Hearts
This risotto with artichoke hearts is quick and easy for a weeknight meal to pair with sourdough bread. This recipe is vegetarian if you use vegetable broth. If you don’t have artichokes on hand, you could also substitute other vegetables such as chopped asparagus or omit entirely and the risotto is still delicious. I’ve noticed…
Sourdough Discard Recipes
Below are all my recipes for using your sourdough discard. They are almost better than bread loaves!
Sourdough Discard Whole Wheat Pumpkin Bread
This sourdough discard whole wheat pumpkin bread recipe was adapted from Cookie and Kate’s Healthy Pumpkin Bread recipe. Cookie and Kate is one of my favorite food blogs because all of her recipes are foolproof (I make one probably about once per week) and she even offers variations for various dietary restrictions. I like this…
Sourdough Crackers with Parmesan and Cheddar
These sourdough crackers are an easy and tasty way to use your discarded sourdough starter. The recipe can easily be modified to season with various herbs, seeds or other toppings. Additionally, the types of cheeses could be substituted as well! Whenever I bake these sourdough crackers with parmesan and cheddar, I usually top them with…
Sourdough Breadsticks (with discarded starter)
These sourdough breadsticks are my favorite! They are very crispy from the semolina flour. This is a great way to use up your sourdough discard! I could eat the whole batch of these in one sitting. If you don’t have much time, you could mix the dough and leave it in the refrigerator for a…
Sourdough Focaccia
This sourdough focaccia is a great recipe to use with your discarded starter. The toppings could be almost anything! My favorite toppings are onions, garlic and/or chives, but the possibilities are endless. Ingredients Leaven 3 ounces sourdough starter (discarded starter is okay to use) 10 ounces water 8.5 ounces bread flour Dough 8.5 ounces bread…
Sourdough Bread Recipes
My sourdough bread recipes are below. Hope you enjoy!
Sourdough with Whole Durum Flour
This sourdough with whole durum flour is currently my favorite recipe. It is about 37% whole durum flour and the rest is bread flour. This sourdough is very versatile with a mild yet hearty flavor. It is perfect for sandwiches, avocado toast, or even toast with honey. I like to use my Long Fermented and…
Long Fermented and Low Maintenance Sourdough
This long fermented sourdough is very low maintenance and adaptable to your schedule. The flavor is complex and sour, but not too overpowering. The schedule is super flexible, especially if you are very busy and not home all day to tend to your dough. I use this low maintenance sourdough method frequently when I am…
Sourdough with Quinoa and Honey
This sourdough with quinoa and honey is one of my favorite loaves because the flavor from the quinoa is subtle yet hearty. The honey adds just a very gentle sweetness. This recipe is a variation of my Sourdough with Quinoa recipe. Both recipes are very similar, but this recipe uses more bread flour and honey.…
Pizza Sourdough Sandwich Loaf with Tomato Sauce
This pizza sourdough sandwich loaf is similar to my recent recipe for Pizza Sourdough with Tomato Sauce, but this sandwich loaf is baked in a regular loaf pan so it is perfect for toasting and sandwiches! I love baking sandwich loaves occasionally because they are so simple. No need to perfectly shape the dough or…
Pizza Sourdough with Tomato Sauce
This pizza sourdough with tomato sauce is a variation of my Basic Sourdough recipe except pizza sauce replaces the water in the dough to make an extra delicious pizza flavored sourdough loaf. This is one of my most flavorful and tender loaves I’ve ever made. It is perfect for sandwiches (especially grilled cheese!). After making…
Sourdough with Steel Cut Oats and Honey
This sourdough with steel cut oats and honey is super soft and tender inside with a hint of sweetness. It is perfect for breakfast with jam or butter. This recipe makes two large loaves. For the oats, I used Bob’s Red Mill Quick Cooking Steel Cut Oats. I cooked the 1/2 cup dry oats in…
Sourdough pizza in a home oven: step-by-step
There are many fantastic sourdough pizza recipes available, but this is my no-fuss sourdough pizza that I use for the majority of my pizzas. I bake all of my pizzas in my regular home oven. You definitely can make an amazing pizza at home without any special oven. This is my favorite pizza recipe because…
Sourdough with Rye and Spelt Flour
This sourdough with rye and spelt recipe makes two hearty loaves that are perfect for sandwiches or toast. I enjoyed it toasted with honey in the morning. I followed my Basic Sourdough recipe except used 50 % spelt flour, 25 % rye flour and 25 % bread flour. The interior of these sourdough loaves are…
Sourdough focaccia with chives and green onions
This simple sourdough focaccia with chives and green onions is perfect for an appetizer or can even be used to make sandwiches. The toppings for the focaccia are very flexible so feel free to change them to suit your preferences. I like adding onions because they caramelize in the oven. I also sprinkled some of…
Stuffing Flavored Sourdough with Everything but the Leftovers Seasoning
Stuffing is my favorite Thanksgiving food. I love stuffing so much that I would eat a whole plate of it at Thanksgiving dinner if I could. So why not try to make a stuffing flavored sourdough? That’s basically what stuffing is anyway. During my last trip to Trader Joe’s, I was very excited to find…
Roasted Broccoli and Cheddar Sourdough
This roasted broccoli and cheddar sourdough is inspired by broccoli and cheddar soup served inside a hollowed out sourdough loaf in some restaurants. My goal was to emulate the flavor of the broccoli cheddar soup but combine in with the dough. If you make this sourdough loaf, I highly recommend toasting it so the cheese…
Leek, Parmesan and Black Pepper Sourdough
This leek, parmesan and black pepper sourdough is perfect for fall. The parmesan makes the crust extra crispy, and the black pepper adds a subtle warmth. I was inspired to make this flavor combination after we found some lovely leeks at the Farmers Market in Mountain View. For the leeks, I sliced the white and…
Sourdough with Millet
This sourdough with millet recipe is one of my favorites so far. The millet adds a very subtle sweetness to the loaf which is quite delicious with the tanginess of the dough. I also enjoyed the texture. It was a little more hearty than my regular sourdough loaves, which made it perfect for sandwiches. I…
Roasted Garlic and Parmesan Sourdough
This hearty roasted garlic and parmesan sourdough loaf is perfect for sandwiches, toasted with butter or served as a side dish with lunch or dinner. The parmesan makes the crust extra crispy, similar to a grilled cheese sandwich. For this loaf, I modified my basic sourdough recipe to include garlic cloves from three heads of…
Sourdough with Quinoa
This sourdough with quinoa recipe uses both whole wheat and all-purpose flours. The quinoa gives the sourdough a delicious toast and sweet flavor which adds complexity to the tangy sourdough taste. Interestingly, the quinoa is not visible inside the loaf but the flavor is there. In addition to increasing the flavor complexity of the dough,…
Sourdough with Flax Seeds
This sourdough with flax seeds recipe is a variation of my basic loaf recipe with flax seeds added. The entire process takes about four days, but most of the time, the dough is in the refrigerator to develop flavor. I like adding flax seeds to my sourdough because they add a subtle earthy flavor while…
A Soft Whole Wheat Sourdough
This recipe for a soft whole wheat sourdough contains about 45% whole wheat flour. The texture is super soft with a rustic flavor from the blend of whole wheat flour, bread flour and all-purpose flour. I enjoy this soft whole wheat sourdough toasted with scrambled eggs for my breakfast. It is also delicious to eat…
Artichoke and Parmesan Sourdough
This artichoke and parmesan sourdough loaf is delicious eaten by itself, toasted, or with scrambled eggs for breakfast. Why artichokes in bread? I just love artichokes on pizza and thought they would be delicious in sourdough as well. This artichoke bread was inspired by the artichoke bread from a small grocery store in Pescadero, California,…
Parmesan, Paprika and Black Pepper Sourdough
This parmesan, paprika and black pepper sourdough loaf has a unique cheesy crust – similar to that of a grilled cheese. The paprika and black pepper give it a hint of warmth. The flavor is subtle, yet complex. I enjoy this sourdough toasted with butter. Feel free to adjust the parmesan, paprika and black pepper…
Chia and Flax Seed Sourdough
Chia and flax seeds have amazing health benefits (fiber, omega-3 fatty acids, and many other nutrients!), so I decided to try to add them to sourdough! This recipe makes two loaves. I pre-soaked the seeds before adding them to the dough. The dough can be very sticky to work with. I recommend handling the dough…