12 Easy Sourdough Bread Recipes for Home Bakers

There’s something magical about the tangy aroma of fresh sourdough bread wafting through the kitchen—it’s a scent that instantly transports me back to my childhood summers at my grandmother’s farmhouse. She’d knead dough by hand on a flour-dusted wooden table, sharing stories of her own mother’s starter passed down through generations. Those loaves, crusty on the outside and chewy within, were the highlight of every family meal, slathered with butter or dipped in olive oil. That ritual sparked my lifelong passion for baking.

Fast-forward to recent years, and my kitchen has become a sourdough laboratory during pandemic lockdowns. Experimenting with my active starter, I’ve discovered how versatile and forgiving sourdough can be for home bakers—no fancy equipment needed, just time and a bit of patience. In today’s busy world, where store-bought bread often lacks flavor and nutrition, these recipes empower anyone to create artisan-quality loaves at home. They’re simple, customizable, and perfect for beginners ready to elevate their baking game.

Classic Sourdough Loaf

This timeless recipe yields a beautifully scored boule with a crisp crust and open crumb—perfect for toast or sandwiches. Ingredients: 100g active sourdough starter, 350g water, 500g bread flour, 10g salt.
Mix starter, water, and flour into a shaggy dough; rest 30 minutes (autolyse). Add salt, knead gently, then perform 4-6 stretch-and-folds over 2 hours. Bulk ferment 8-12 hours at room temp, shape into a loaf, proof 4 hours, bake at 450°F in a Dutch oven for 20 minutes covered, 20 uncovered. Cool completely.
Benefits include natural fermentation for better digestibility, no commercial yeast needed, and a nutty flavor that improves with age.

Sourdough Baguette

Craving that authentic French crunch? These slender loaves are easier than they look. Ingredients: 100g starter, 300g water, 400g bread flour, 10g salt.
Combine all but salt for autolyse 1 hour, add salt, fold every 30 minutes for 2 hours. Bulk ferment 8 hours, divide into 3 logs, shape with taper ends, proof on linen 3-4 hours. Score and bake at 475°F with steam for 20-25 minutes.
They offer a high crust-to-crumb ratio, ideal for dipping, and the long fermentation enhances gut-friendly prebiotics.

Seeded Sourdough Boule

Packed with nuts and seeds for texture and nutrition. Ingredients: 100g starter, 325g water, 450g bread flour, 50g mixed seeds (sunflower, sesame, flax), 10g salt.
Autolyse flour, water, seeds 1 hour; add starter and salt. Fold 3 hours, bulk ferment 10 hours, shape round, proof 4 hours. Bake in Dutch oven at 450°F: 25 minutes covered, 15 uncovered.
Boosts omega-3s and fiber for heart health, adding crunch without overpowering the sourdough tang.

Cinnamon Raisin Sourdough

A sweet twist for breakfast lovers. Ingredients: 100g starter, 325g water, 450g bread flour, 100g raisins (soaked), 2 tbsp cinnamon sugar, 10g salt.
Mix dough, incorporate raisins and cinnamon during folds over 2 hours. Bulk 8 hours, shape loaf, roll in cinnamon sugar, proof 4 hours. Bake 40 minutes at 425°F.
Provides antioxidants from raisins and comforting spice, naturally sweetened without refined sugar overload.

Olive and Rosemary Sourdough

Mediterranean flavors in every bite. Ingredients: 100g starter, 340g water, 450g bread flour, 150g chopped olives, 2 tbsp rosemary, 10g salt.
Autolyse with olives and herbs; add starter/salt. Fold 2 hours, bulk 10 hours, shape oval, proof 4 hours. Bake with steam at 450°F for 35-40 minutes.
Rich in healthy fats from olives, anti-inflammatory rosemary, and savory depth for paninis.

Cheesy Garlic Sourdough Pull-Apart

Fun, shareable rolls oozing cheese. Ingredients: 100g starter, 300g water, 400g flour, 150g cheddar (cubed), 3 garlic cloves (minced), 10g salt.
Mix dough, embed cheese/garlic during folds. Bulk 8 hours, shape into balls in a pan, proof 3 hours. Bake 375°F for 30 minutes until golden.
High protein from cheese, irresistible aroma, perfect for parties or solo snacking.

Sourdough Sandwich Loaf

Soft, sliceable for everyday use. Ingredients: 100g starter, 350g water, 100g whole wheat flour, 400g bread flour, 10g salt.
Standard mix and folds, bulk 8-10 hours in greased pan. Proof 3 hours in pan, bake 375°F for 40 minutes.
Milder crumb suits PB&J, retains sourdough benefits like lower glycemic index.

Herbed Focaccia-Style Sourdough

Dimpled, oily perfection. Ingredients: 100g starter, 350g water, 500g flour, fresh herbs (thyme, oregano), flaky salt, olive oil.
High-hydration mix, bulk 12 hours with folds. Pour into oiled pan, dimple, top with herbs/oil, proof 2 hours. Bake 425°F 25 minutes.
Hydrating fats promote satiety, herbs add vitamins, great as pizza base.

Chocolate Sourdough Bread

Decadent yet healthy-ish treat. Ingredients: 100g starter, 300g water, 400g flour, 100g dark chocolate chunks, 50g cocoa, 10g salt.
Autolyse with cocoa, add starter/chocolate. Bulk 8 hours, shape batard, proof 4 hours. Bake 425°F 35 minutes.
Antioxidant-rich chocolate pairs with sourdough fermentation for guilt-free indulgence.

Sourdough Dinner Rolls

Fluffy for holidays. Ingredients: 100g starter, 300g water, 450g flour, 50g butter, 10g salt.
Mix, folds 2 hours, bulk 8 hours. Shape 12 rolls, proof 3 hours. Bake 375°F 20-25 minutes, brush with butter.
Versatile side, enriched for tenderness, freezes well.

Walnut Cranberry Sourdough

Nutty, tart holiday loaf. Ingredients: 100g starter, 325g water, 450g flour, 100g walnuts, 100g cranberries, 10g salt.
Soak fruits/nuts, incorporate post-autolyse. Bulk 10 hours, shape, proof 4 hours. Bake Dutch oven style.
Omega-3 walnuts, vitamin C cranberries for nutrient boost and crunch.

Everything Bagel Sourdough

Seed-topped savory bomb. Ingredients: 100g starter, 325g water, 450g flour, everything bagel seasoning, 10g salt.
Standard dough, bulk 8 hours. Shape, egg wash, sprinkle seasoning, proof 3 hours. Bake 425°F 30 minutes.
Flavor explosion from seeds/onions, addictive for toasting.

Whether you’re a sourdough newbie or seasoned baker, these 12 recipes prove that artisan bread is within reach—grab your starter, roll up your sleeves, and fill your home with that irresistible bake-day magic. Which one will you try first? Share your bakes in the comments!