10 Artisan Sourdough Bread Recipes to Master
There’s something magical about the tangy aroma of freshly baked sourdough wafting through the kitchen—a scent that instantly transports me back to my childhood summers at my grandmother’s farmhouse. She didn’t have a fancy starter, but her simple loaf, kneaded by hand on a flour-dusted wooden board, was the highlight of every family gathering. Those crusty, chewy slices slathered with butter taught me early on that bread isn’t just food; it’s comfort, tradition, and a canvas for creativity.
Lately, I’ve been obsessed with elevating that nostalgia through kitchen experiments. After nurturing my own sourdough starter for over a year—feeding it daily like a pet—I’ve mastered variations that blend artisan techniques with bold flavors. In a world of mass-produced breads, these recipes remind us why homemade sourdough matters today: it’s gut-friendly, nutrient-dense, and endlessly customizable for health-conscious bakers or flavor adventurers.
Classic Country Sourdough Loaf
This foundational recipe yields a rustic boule with a crisp crust and open crumb, perfect for beginners building confidence. Ingredients: 100g active sourdough starter, 350g water, 500g bread flour, 10g salt. Mix starter and water, add flour and salt, knead gently for 10 minutes, let bulk ferment 8-12 hours, shape into a loaf, proof 4 hours, bake at 450°F in a Dutch oven for 40 minutes.
The long fermentation enhances digestibility and boosts B vitamins, making it ideal for gut health without refined sugars. Slice for toast or sandwiches—its versatility shines daily.
Olive and Rosemary Sourdough
Infused with briny Kalamata olives and fragrant rosemary, this Mediterranean-inspired loaf adds savory depth to any meal. Ingredients: 100g starter, 340g water, 450g bread flour, 50g chopped olives, 1 tbsp rosemary, 10g salt. Autolyse flour and water 1 hour, mix in starter, olives, rosemary, and salt; ferment 10 hours, shape, proof 3-4 hours, bake 45 minutes at 450°F.
Rich in antioxidants from olives and anti-inflammatory rosemary, it supports heart health while delivering bold, herby bites—pair with cheese or soups.
Walnut and Cranberry Sourdough
A sweet-tart twist with crunchy walnuts and chewy cranberries, this loaf bridges breakfast and snack time beautifully. Ingredients: 100g starter, 330g water, 450g bread flour, 100g walnuts, 80g cranberries, 10g salt. Combine all but nuts/fruit for 10-hour bulk rise, fold in additions, shape batard, proof 4 hours, bake 40-45 minutes.
Walnuts provide omega-3s for brain health, cranberries add fiber and vitamin C—naturally sweetened without added sugar for guilt-free indulgence.
Cheddar and Chive Sourdough
Cheesy pockets of sharp cheddar and fresh chives make this loaf a crowd-pleaser for grilled cheese or as a dinner side. Ingredients: 100g starter, 340g water, 450g bread flour, 150g cubed cheddar, 1/4 cup chives, 10g salt. Mix dough, incorporate cheese/chives midway through 9-hour ferment, shape round, proof 4 hours, bake 42 minutes.
Protein-packed cheddar and vitamin-rich chives offer a savory boost, with fermentation aiding lactose breakdown for easier digestion.
Seeded Multigrain Sourdough
Packed with sesame, flax, sunflower, and poppy seeds, this hearty loaf maximizes nutrition in every slice. Ingredients: 100g starter, 350g water, 400g bread flour, 100g whole wheat, 50g mixed seeds, 10g salt. Soak seeds, mix into dough for 12-hour rise, shape oval, proof 5 hours, bake with steam 45 minutes.
Seeds deliver fiber, healthy fats, and minerals for sustained energy and better cholesterol—ideal for active lifestyles.
Cinnamon Raisin Sourdough
Warm spices and plump raisins create a breakfast loaf that’s like cinnamon rolls in bread form. Ingredients: 100g starter, 320g water, 450g bread flour, 100g raisins (soaked), 2 tsp cinnamon, 10g salt, 20g sugar. Fold in raisins/cinnamon after 8-hour bulk, shape, proof 4 hours, bake 40 minutes.
Cinnamon aids blood sugar control, raisins provide natural sweetness and iron—a comforting treat with metabolic perks.
Roasted Garlic Sourdough
Sweet, mellow roasted garlic infuses every bite, elevating this loaf for garlic lovers’ appetizers or toasts. Ingredients: 100g starter, 340g water, 500g bread flour, 2 heads roasted garlic, 10g salt. Mash garlic into dough post-autolyse, ferment 10 hours, shape boule, proof 4 hours, bake 45 minutes.
Garlic’s allicin boosts immunity and heart health; roasting tempers pungency for subtle, caramelized flavor.
Fig and Honey Sourdough
Luxurious dried figs and a honey swirl yield a gourmet loaf with chewy texture and floral notes. Ingredients: 100g starter, 330g water, 450g bread flour, 120g chopped figs, 2 tbsp honey, 10g salt. Layer honey/figs during folds in 9-hour rise, shape, proof 4 hours, bake 42 minutes.
Figs offer fiber for digestion, honey provides antioxidants—a sophisticated, naturally sweet option for cheese boards.
Pumpkin Seed and Sage Sourdough
Earthy pumpkin seeds and aromatic sage give an autumnal vibe that’s nutritious year-round. Ingredients: 100g starter, 350g water, 450g bread flour, 80g pumpkin seeds, 1 tbsp sage, 10g salt. Toast seeds, add with sage to dough for 11-hour ferment, shape batard, proof 5 hours, bake 45 minutes.
Pumpkin seeds are magnesium-rich for muscle recovery, sage adds antimicrobial benefits—robust and flavorful.
Chocolate Chunk Sourdough
A decadent dessert bread with dark chocolate chunks for the ultimate sweet sourdough surprise. Ingredients: 100g starter, 320g water, 450g bread flour, 120g dark chocolate chunks, 10g salt, 20g cocoa. Mix cocoa in, fold chocolate post-8-hour bulk, shape round, proof 4 hours, bake 40 minutes.
Dark chocolate’s flavonoids support heart health; fermentation cuts sugar impact for indulgent yet mindful baking.
Mastering these 10 artisan sourdough recipes will transform your baking game—start with the classic and experiment boldly. Your kitchen will fill with that irresistible tang, and your table with endless possibilities. Grab your starter and bake today; your taste buds (and gut) will thank you!
