In recent years, sourdough bread has gained a cult following among food enthusiasts. And for good reason – this ancient art of bread-making yields a deliciously tangy and chewy loaf that’s not only a treat for the taste buds but also packed with nutrients. But what about all the other recipes you can make using your sourdough starter? From pancakes to muffins, cakes to cookies, the possibilities are endless! In this article, we’ll take a look at 20 of our favorite healthy sourdough recipes that are perfect for breakfast, lunch, or dinner. Whether you’re gluten-free, vegan, or just looking for some inspiration in the kitchen, there’s something on this list for everyone.
Whole Wheat Sourdough Bread with Seeds
This recipe yields a nutty and slightly sweet sourdough bread infused with the goodness of whole wheat flour and topped with a mix of seeds for added crunch. Perfect as a base for sandwiches or served on its own, this bread is sure to please.
Ingredients:
– 1 cup active sourdough starter
– 2 cups whole wheat flour
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon water
– 1/2 cup mixed seeds (e.g., sunflower, pumpkin, and sesame)
– 1 tablespoon honey or maple syrup (optional)
Instructions:
1. In a large mixing bowl, combine sourdough starter, whole wheat flour, all-purpose flour, and salt.
2. Mix until just combined, then add water and mix until a shaggy dough forms.
3. Knead the dough for 10 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at room temperature for 4-5 hours, or until doubled in size.
5. Preheat oven to 425°F (220°C).
6. Shape the dough into a round or oblong loaf, place on a baking sheet lined with parchment paper, and sprinkle with seeds.
7. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Vegan Sourdough Pancakes with Blueberries
Revive your breakfast routine with these fluffy and flavorful vegan sourdough pancakes infused with sweet blueberries.
Ingredients:
– 1 cup active sourdough starter (fed and ripe)
– 1 3/4 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup non-dairy milk (almond, soy, or oat)
– 1 tablespoon maple syrup
– 1/4 cup melted vegan butter (such as Earth Balance)
– 1 cup fresh blueberries
– Confectioners’ sugar (optional)
Instructions:
1. In a large bowl, whisk together flour, baking powder, and salt.
2. In a separate bowl, combine non-dairy milk, maple syrup, and melted vegan butter. Stir until smooth.
3. Add the sourdough starter to the wet ingredients and mix until well combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry. Flip and cook an additional 1-2 minutes.
8. Serve warm with confectioners’ sugar (optional).
Cooking Time: 10-12 minutes (depending on skillet temperature)
Spelt Sourdough with Honey and Flaxseeds
This recipe combines the nutty flavor of spelt flour with the natural sweetness of honey and the nutty crunch of flaxseeds. The sourdough starter adds a tangy, slightly sour taste that balances out the sweetness.
Ingredients:
– 1 cup Spelt flour
– 1/2 cup Sourdough starter (active and bubbly)
– 1/4 cup Honey
– 1 tablespoon Flaxseeds
– 1/2 teaspoon Salt
Instructions:
1. Mix Spelt flour, sourdough starter, honey, flaxseeds, and salt in a bowl until just combined.
2. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature (around 72°F) for 4 hours or overnight.
4. Preheat oven to 425°F (220°C).
5. Shape the dough into a round or oblong shape and place on a baking sheet lined with parchment paper.
6. Bake for 30-40 minutes, or until the bread is golden brown.
Cooking Time: 30-40 minutes
Gluten-Free Sourdough Buckwheat Loaf
This recipe combines the nutty flavor of buckwheat with the tangy zing of sourdough, all while avoiding gluten. The result is a dense and satisfying loaf perfect for sandwiches or toast.
Ingredients:
– 1 cup sourdough starter (gluten-free)
– 2 cups buckwheat flour
– 1/4 cup brown rice flour
– 1/4 cup potato starch
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon honey or maple syrup
– 1 cup water
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sourdough starter, buckwheat flour, brown rice flour, potato starch, salt, and baking soda.
3. Add honey or maple syrup and water. Mix until just combined, forming a shaggy dough.
4. Knead for 5-7 minutes until the dough comes together in a sticky ball.
5. Place the dough into a greased loaf pan (9×5 inches) and cover with plastic wrap or a damp towel.
6. Let rise at room temperature for 2-3 hours, or until the dough has doubled in size.
7. Bake for 45-50 minutes, or until the loaf is golden brown and sounds hollow when tapped.
Cooking Time: 45-50 minutes
Low-Carb Sourdough Almond Flour Bread
This recipe combines the benefits of sourdough fermentation with the nutty flavor and texture of almond flour, perfect for a low-carb diet. With only 5g of net carbs per slice, this bread is a great alternative to traditional bread.
Ingredients:
– 1 cup (120g) active sourdough starter
– 2 cups (250g) almond flour
– 1/4 cup (30g) coconut flour
– 1 teaspoon salt
– 1 tablespoon (15g) melted butter or ghee
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sourdough starter, almond flour, coconut flour, and salt. Mix until well combined.
3. Add melted butter or ghee and mix until the dough forms.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Form into a round loaf and place on prepared baking sheet.
6. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Sourdough Oatmeal Raisin Breakfast Muffins
Start your day off right with these wholesome, flavorful muffins that combine the tanginess of sourdough starter with the comfort of oatmeal and sweet raisins.
Ingredients:
– 1 cup sourdough starter (active)
– 2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup brown sugar
– 1/4 cup chopped walnuts (optional)
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1 tablespoon unsalted butter, melted
– 1/2 cup raisins
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together sourdough starter, flour, oats, brown sugar, walnuts (if using), baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Add wet ingredients to dry ingredients; stir until just combined.
5. Fold in raisins.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Ancient Grain Sourdough with Quinoa and Amaranth
Ancient Grain Sourdough with Quinoa and Amaranth Recipe
Summary: This recipe combines the nutty flavors of quinoa and amaranth with the tangy sourdough starter to create a unique and nutritious bread.
Ingredients:
– 1 cup ancient grain flour (containing quinoa, amaranth, and other whole grains)
– 1/2 cup sourdough starter (active and bubbly)
– 1/4 cup water
– 1/4 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. In a large mixing bowl, combine ancient grain flour and sourdough starter. Mix until well combined.
2. Add water, salt, and olive oil. Mix until the dough comes together in a shaggy mass.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or cloth, and let rise at room temperature (around 70°F) for 2-3 hours.
5. Preheat oven to 425°F (220°C). Bake for 25-30 minutes or until golden brown.
Cooking Time: 30 minutes
Zucchini and Carrot Sourdough Quick Bread
A delicious and healthy twist on traditional bread, this recipe combines the natural sweetness of zucchini and carrots with the tanginess of sourdough. Perfect for a quick breakfast or snack.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/2 cup grated zucchini
– 1/4 cup grated carrot
– 1/4 teaspoon salt
– 1 tablespoon honey
– 1 egg, beaten
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine sourdough starter, flour, zucchini, carrot, and salt. Mix until just combined.
3. Add honey and beaten egg; mix until smooth batter forms.
4. Pour into prepared loaf pan and smooth top.
5. Bake for 35-40 minutes or until golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Protein-Packed Sourdough with Chia and Hemp
Elevate your bread game with this protein-packed sourdough recipe infused with chia seeds and hemp hearts. This nutrient-dense loaf is perfect for fitness enthusiasts, health-conscious individuals, or anyone looking to boost their daily intake of essential amino acids.
Ingredients:
– 1 cup sourdough starter (active)
– 2 cups whole wheat flour
– 1/4 cup chia seeds
– 2 tablespoons hemp hearts
– 1 teaspoon sea salt
– 1 tablespoon water
Instructions:
1. In a large mixing bowl, combine sourdough starter, whole wheat flour, chia seeds, and hemp hearts. Mix until just combined.
2. Add sea salt and mix until the dough comes together in a sticky ball.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature (68°F to 72°F) for 4-5 hours or overnight in the refrigerator.
5. Preheat oven to 375°F (190°C). Shape the dough into a round or oblong loaf and bake for 35-40 minutes.
Cooking Time: 35-40 minutes
Rosemary Garlic Sourdough Focaccia
This recipe combines the classic Italian flatbread with the earthy flavors of rosemary and garlic, perfectly complemented by the tanginess of sourdough.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1/4 cup extra virgin olive oil
– 3 cloves garlic, minced
– 2 tablespoons chopped fresh rosemary leaves
– 1 teaspoon salt
– Water, as needed
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine sourdough starter, flour, and olive oil. Mix until shaggy dough forms.
3. Add garlic and rosemary leaves; mix until well combined.
4. Gradually add water as needed to form a sticky ball.
5. Knead the dough for 5-7 minutes until smooth and elastic.
6. Shape into a rectangle or oblong shape.
7. Place on prepared baking sheet, dimples and all.
8. Drizzle with olive oil and sprinkle with salt.
9. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Sweet Potato Sourdough Sandwich Loaf
Elevate your sandwich game with this sweet and savory loaf, packed with the natural sweetness of roasted sweet potatoes and the tanginess of sourdough.
Ingredients:
– 1 cup sourdough starter (active)
– 2 cups bread flour
– 1/2 cup whole wheat flour
– 1/4 cup rolled oats
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup roasted sweet potato puree
– 1 egg, beaten (for egg wash)
– Water, as needed
Instructions:
1. Preheat oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper.
2. In a large mixing bowl, combine sourdough starter, bread flour, whole wheat flour, oats, salt, and pepper.
3. Add roasted sweet potato puree and mix until just combined.
4. Gradually add water as needed to form a shaggy dough.
5. Knead the dough for 10 minutes until smooth and elastic.
6. Shape into a loaf and place in prepared pan.
7. Brush with egg wash and bake for 40-45 minutes, or until golden brown.
Cooking Time: 40-45 minutes
Cinnamon Swirl Sourdough Breakfast Bread
Start your day with a deliciously sweet and tangy breakfast bread, infused with the warmth of cinnamon and the natural fermentation of sourdough.
Ingredients:
– 1 cup sourdough starter (active)
– 3 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1 large egg, beaten
– 1/2 cup milk
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper.
2. In a large mixing bowl, combine sourdough starter, flour, sugar, cinnamon, yeast, and salt. Mix until just combined.
3. Add beaten egg and milk. Mix until dough comes together in a shaggy mass.
4. Knead the dough for 5-7 minutes, until smooth and elastic.
5. Roll out the dough into a rectangle, about 1/4-inch thick. Spread with cinnamon sugar mixture (1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon).
6. Roll the dough into a tight log. Place in prepared loaf pan. Cover with plastic wrap or a damp towel.
7. Bake for 35-40 minutes, or until bread is golden brown.
Cooking Time: 35-40 minutes
Avocado and Chive Sourdough Flatbread
Elevate your snack game with this creamy and savory flatbread, featuring the richness of avocado and the subtle oniony flavor of chives.
Ingredients:
– 1 cup sourdough starter (active)
– 2 cups bread flour
– 1/4 teaspoon salt
– 1/4 cup water
– 1 ripe avocado, mashed
– 1 tablespoon chopped fresh chives
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine sourdough starter, bread flour, and salt. Gradually add water and mix until shaggy dough forms.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into 2 equal pieces and shape each into a ball.
5. Flatten each ball into a disk using your hands or a rolling pin.
6. Place the disks on a baking sheet lined with parchment paper, leaving about 1 inch of space between them.
7. Top each flatbread with mashed avocado, chopped chives, and drizzle with olive oil.
8. Bake for 15-20 minutes until crispy and golden brown.
Cooking Time: 15-20 minutes
Pumpkin Seed and Cranberry Sourdough Rolls
These sweet and savory rolls combine the warmth of pumpkin seeds with the tanginess of cranberries, perfect for a seasonal treat. With the added complexity of sourdough starter, these rolls will be a hit at any gathering.
Ingredients:
– 1 cup sourdough starter (active)
– 3 cups bread flour
– 1/2 cup whole wheat flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1/4 cup pumpkin seeds
– 1/2 cup fresh or frozen cranberries
– 1 egg, beaten (for egg wash)
Instructions:
1. In a large mixing bowl, combine sourdough starter and 1 cup of bread flour. Mix until shaggy dough forms.
2. Add remaining ingredients one by one, starting with whole wheat flour, salt, sugar, pumpkin seeds, and cranberries.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or damp cloth, and let rise at room temperature for 2-3 hours.
5. Preheat oven to 375°F (190°C). Punch down the dough and shape into rolls.
6. Brush tops with beaten egg for a golden glaze.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Sunflower Seed Sourdough with Turmeric
This recipe combines the nutty flavor of sunflower seeds with the vibrant, earthy tone of turmeric, creating a unique and delicious sourdough bread.
Ingredients:
– 1 cup sunflower seeds
– 2 cups warm water
– 1/4 cup active sourdough starter (100% hydration)
– 3 tablespoons whole wheat flour
– 1 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/2 teaspoon turmeric powder
– 2 tablespoons olive oil
Instructions:
1. In a large mixing bowl, combine sunflower seeds and warm water. Let it soak for at least 4 hours or overnight.
2. Add sourdough starter, whole wheat flour, yeast, salt, and turmeric powder to the bowl. Mix until well combined.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature (around 75°F) for 4-5 hours or until doubled in size.
5. Preheat oven to 400°F (200°C). Shape the dough into a round or oblong loaf. Place on a baking sheet lined with parchment paper.
6. Bake for 35-40 minutes, or until golden brown and sounds hollow when tapped.
Cooking Time: 35-40 minutes
Maple Walnut Sourdough Boule
This recipe combines the natural sweetness of maple syrup with the earthy flavor of walnuts, perfectly balanced by the tanginess of sourdough bread. With a simple proofing process and minimal intervention, this boule will surprise you with its complexity and depth.
Ingredients:
– 1 cup active sourdough starter (fed with equal parts flour and water)
– 3 cups bread flour
– 1/2 cup whole wheat flour
– 1 teaspoon sea salt
– 1 tablespoon maple syrup
– 1/4 cup chopped walnuts
– Water, as needed
Instructions:
1. In a large mixing bowl, combine sourdough starter, bread flour, whole wheat flour, and sea salt.
2. Add maple syrup and mix until just combined.
3. Fold in chopped walnuts.
4. Gradually add water to form a shaggy dough.
5. Knead for 10 minutes, resting for 5 minutes between each interval.
6. Shape into a round boule and proof at room temperature (70°F – 75°F) for 4-5 hours or until doubled in size.
7. Preheat oven to 425°F (220°C).
8. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 40-45 minutes
Kale and Parmesan Sourdough Savory Muffins
Elevate your breakfast or snack game with these savory muffins, packed with the earthy flavor of kale and the nutty goodness of parmesan cheese. Made with sourdough starter for a tangy twist.
Ingredients:
– 1 cup sourdough starter
– 2 cups all-purpose flour
– 1/2 cup grated parmesan cheese
– 1/4 cup chopped kale leaves
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, parmesan cheese, and salt.
3. In a separate bowl, mix sourdough starter, chopped kale leaves, and olive oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Almond Butter Sourdough Banana Bread
This Almond Butter Sourdough Banana Bread combines the natural sweetness of ripe bananas with the rich flavor of almond butter, all wrapped up in a tender sourdough crust.
Ingredients:
– 1 ripe banana, mashed
– 2 tbsp almond butter
– 1/4 cup sourdough starter (active and bubbly)
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/4 tsp salt
– 1 large egg
– 1 tbsp honey or maple syrup
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a mixing bowl, combine mashed banana, almond butter, and sourdough starter. Mix until smooth.
3. Add flour, baking soda, salt, egg, and honey/maple syrup. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Roasted Garlic and Herb Sourdough Baguette
Roasted Garlic and Herb Sourdough Baguette Recipe
This recipe combines the richness of roasted garlic with the brightness of fresh herbs, perfectly balanced in a crusty sourdough baguette. The result is a flavorful bread that’s perfect for sandwiches or serving alongside soups and salads.
Ingredients:
– 1 cup sourdough starter (active)
– 3 cups bread flour
– 1 tsp salt
– 1 tbsp roasted garlic puree (see note)
– 2 tbsp chopped fresh herbs (such as rosemary, thyme, and parsley)
– 1 cup water
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large mixing bowl, combine sourdough starter, bread flour, and salt.
3. Mix in roasted garlic puree and chopped fresh herbs until well combined.
4. Gradually add water while mixing until a shaggy dough forms.
5. Knead the dough for 10 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 2 hours or overnight in the refrigerator.
7. Preheat oven to 425°F (220°C).
8. Shape the dough into a baguette and place on a baking sheet lined with parchment paper.
9. Bake for 25-30 minutes or until golden brown.
Note: To make roasted garlic puree, preheat oven to 400°F (200°C). Slice 2-3 cloves of garlic thinly and spread on a piece of aluminum foil. Drizzle with olive oil and fold the foil over the garlic. Roast for 45-50 minutes or until soft and mashed. Let cool before using.
Apple Cinnamon Sourdough Waffles
Start your day with a crispy and fluffy waffle infused with the warmth of cinnamon and the sweetness of apples.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup granulated sugar
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted unsalted butter
– 1/2 cup diced apples (Granny Smith or your favorite variety)
– 1 teaspoon ground cinnamon
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat your waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, combine sourdough starter, sugar, egg, milk, melted butter, diced apples, and cinnamon. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (batter should still be slightly lumpy).
5. Pour about 1/4 cup of batter onto the preheated waffle iron and cook for 3-5 minutes or until golden brown.
6. Repeat with remaining batter, greasing the waffle iron with cooking spray as needed.
Cooking Time: Approximately 15-20 minutes to cook all waffles.
Summary
Get ready to rise to the occasion with these 20 delicious and nutritious sourdough recipes! From classic whole wheat bread to innovative vegan pancakes, sweet potato sandwiches, and zucchini quick bread, there’s something for everyone. Explore ancient grain blends, protein-packed loaves, and savory muffins packed with kale and Parmesan. Indulge in sweet treats like cinnamon swirl breakfast bread, maple walnut boule, and apple cinnamon waffles. Whether you’re a seasoned baker or just starting out, these recipes are sure to inspire your next culinary creation.