This Red, White, and Blue Sourdough Bread is a naturally-dyed patriotic loaf perfect for the 4th of July. Made with freeze-dried strawberries and butterfly pea flower instead of artificial food coloring, this colorful sourdough bread is so fun to make.
Did you know beet root powder bakes up brown?
I discovered that during my first attempt at making this naturally-dyed red, white, and blue sourdough loaf. The butterfly pea flower powder turned a beautiful light blue, but the beet powder baked up more chocolate brown than red. Lesson learned.
Since I already knew freeze-dried strawberries bake up pink from my strawberry sourdough bread, I decided to try those instead. And I’m so happy with how this loaf turned out.
Is it as vibrant as a loaf made with artificial food coloring? No. But it still gives unmistakable red, white, and blue sourdough bread vibes. And I love knowing the colors come entirely from natural ingredients.
It also tastes very similar to classic sourdough bread with just a subtle hint of strawberry flavor.
Overall, this is such a fun loaf to make and perfect for the 4th of July. I hope you have as much fun baking it as I did!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Active Sourdough Starter- Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard, but fermentation may take a little longer.
- Freeze-Dried Strawberries- Gives the dough its natural pink-red color along with a very subtle strawberry flavor. Dragonfruit powder can also be used.
- Butterfly Pea Flower- A mild, nearly flavorless powder that naturally colors the dough blue. Spirulina powder may also work.
- Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
- Water- Adjust as needed to achieve the dough consistency you're most comfortable with.
- Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half as much by volume or weigh for accuracy.
Tips for Success
- Weigh your ingredients. A kitchen scale gives the most accurate hydration and helps ensure consistent results every time.
- Use an active starter. Make sure your starter is bubbly and recently fed so the dough rises properly. You can use 1–2 day old discard, but fermentation may take longer.
- Adjust the dough if needed. Depending on how much water the food powders absorb, you may need to add a bit more water if the dough feels too stiff.
- Watch the dough, not the clock. Bulk fermentation is done when the dough looks puffy, airy, and roughly doubled in size. Timing will vary depending on your kitchen temperature and starter strength.
- Expect some color variation. Natural food powders can vary in strength and shade, so your loaf may look slightly different depending on the products you use.
- Cool before slicing. Let the bread cool for at least 2 hours before slicing so the crumb can fully set and avoid a gummy texture.
How to Make Patriotic Sourdough Bread
Follow these step-by-step photos to make your own naturally-dyed red, white, and blue sourdough bread for the 4th of July. Full details are in the recipe card below.
Step 1: Feed starter. Feed your sourdough starter 6–12 hours before baking until bubbly and active.
Step 2: Make the doughs. Make the red dough by mixing the water, starter, freeze-dried strawberry powder, bread flour, and salt. Repeat with the blue dough using butterfly pea flower powder, then make the plain white dough. Cover all 3 doughs and rest for 20 minutes.
Step 3: Stretch and fold. Perform 4 sets of stretch and folds on each dough separately, resting 15 minutes between each round.
Step 4: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.
Step 5: Shape. Gently shape the dough into a tight round.
Step 6: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.
Step 7: Bake. Preheat oven to 450°F with a Dutch oven inside. Score the dough, add 2 ice cubes to the pot for steam, and bake 50 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.
Baker's Timeline
Here’s a sample timeline to help you plan your red, white, and blue sourdough bread.
- 8:00 PM (Night Before):Â Feed your starter.
- 8:00–8:30 AM: Mix all 3 doughs and let them rest for 20 minutes.
- 8:30–9:30 AM: Perform stretch and folds.
- 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
- 5:30–6:00 PM: Shape the dough.
- 6:00 PM–6:00 AM (Next Day): Cold proof in the fridge overnight.
- 6:00–6:45 AM: Bake at 450°F.
- 6:45–8:45 AM: Cool completely before slicing.
Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen. Always use visual cues—like a dough that has doubled and looks airy—rather than relying strictly on the clock.
How to Store
Store your patriotic sourdough loaf (whole or sliced) in a bread box or airtight container at room temperature for up to 3 days.
For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. Thaw slices at room temperature or pop them straight into the toaster or oven to warm through.
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It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Patriotic Sourdough Bread
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
Red Dough
- ½ cup (120 grams) water
- 3 tablespoons (40 grams) active sourdough starter
- ¼ cup (24 grams) freeze-dried strawberry powder
- 1 ½ cups (180 grams) bread flour
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt reduce to ½ teaspoon or measure by weight if using Morton's brand or table salt
Blue Dough
- ½ cup (120 grams) water
- 3 tablespoons (40 grams) active sourdough starter
- 1 tablespoon (12 grams) butterfly pea flower powder
- 1 ½ cups (180 grams) bread flour
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt reduce to ½ teaspoon or measure by weight if using Morton's brand or table salt
White Dough
- ½ cup (120 grams) water
- 3 tablespoons (40 grams) active sourdough starter
- 1 ½ cups (180 grams) bread flour
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt reduce to ½ teaspoon or measure by weight if using Morton's brand or table salt
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough so it is bubbly and active. In cooler kitchens (60–65°F), this may take closer to 12 hours; in warmer kitchens (around 75°F), about 6 hours.
- Make the red dough: In a medium bowl, whisk together the water, active starter, and freeze-dried strawberry powder until smooth. Add the bread flour and salt and mix until a shaggy dough forms with no dry flour remaining. Cover and let rest for 20 minutes.½ cup (120 grams) water, 3 tablespoons (40 grams) active sourdough starter, ¼ cup (24 grams) freeze-dried strawberry powder, 1 ½ cups (180 grams) bread flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- Make the blue dough: In a medium bowl, whisk together the water, active starter, and butterfly pea flower powder until smooth. Add the bread flour and salt and mix until a shaggy dough forms with no dry flour remaining. Cover and let rest for 20 minutes.½ cup (120 grams) water, 3 tablespoons (40 grams) active sourdough starter, 1 tablespoon (12 grams) butterfly pea flower powder, 1 ½ cups (180 grams) bread flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- Make the white dough: In a medium bowl, whisk together the water and active starter. Add the bread flour and salt and mix until a shaggy dough forms with no dry flour remaining. Cover and let rest for 20 minutes.½ cup (120 grams) water, 3 tablespoons (40 grams) active sourdough starter, 1 ½ cups (180 grams) bread flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- Perform stretch and folds on all 3 doughs: Lightly wet your hands to prevent sticking. Working with one dough at a time, lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90° and repeat until all four sides have been folded. Gather the dough into a loose ball and place it seam-side down in the bowl. Cover and rest for 15 minutes. Repeat this process 3 more times, resting 15 minutes between each round, for a total of 4 sets of stretch and folds.
- After the final stretch and fold, transfer the doughs into one large container by stacking them on top of each other with the white dough in the middle. Don’t mix or knead them together—the layers will naturally adhere as the dough ferments. Cover and let the dough bulk ferment until puffy, bubbly, and roughly doubled in size. This can take anywhere from 4–12 hours depending on your kitchen temperature and starter strength.
- Lightly flour your counter and gently turn out the dough. Carefully stretch it into a loose rectangle. Fold the short sides toward the center like a letter, then fold the long sides toward the center. Flip the dough seam-side down and gently tighten it into a round by cupping your hands around it and pulling it toward you.
- Dust a proofing basket or towel-lined bowl generously with rice flour. Place the dough inside seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- The next day, place your Dutch oven (with the lid on) inside your oven and preheat to 450°F. Once preheated, let it continue heating for another 30–60 minutes.
- Turn the dough out onto a sheet of parchment or a bread sling so it’s seam-side down. Score the top with a lame or sharp knife. Carefully place 2 ice cubes inside the Dutch oven for extra steam. Lower the dough into the pot, cover, and bake for 40 minutes. Remove the lid and bake for another 5–10 minutes until the crust reaches your desired color.2 ice cubes
- Transfer the bread to a wire rack and cool for at least 2–4 hours before slicing.
Notes
- Note: The colored doughs may ferment at slightly different rates because the powders can affect hydration and acidity a bit.
- Expect some color variation:Â Natural food powders can vary in strength and shade, so your loaf may look slightly different depending on the products you use.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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