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Buffalo Chicken Dip Sourdough Bread (No Chicken Required!)

This Buffalo Chicken Dip Sourdough Bread has all the flavor of your favorite appetizer, with Frank’s RedHot seasoning, ranch-inspired herbs, cheddar, and blue cheese baked right into the loaf—no chicken required!

A slice of buffalo chicken sourdough bread on a wooden cutting board.

Man, oh man. I was determined to get this one right.

If you've been following me for a while, you probably know that I love turning other foods into sourdough bread. I've made everything from French onion soup and peanut butter & jelly to loaded baked potato and jalapeño popper sourdough. Basically, if it's delicious, I'm going to try to turn it into bread.

So naturally, buffalo chicken dip had to happen. Did I briefly consider adding actual chicken to the dough? Yes. But I ultimately decided to leave it out. Even so, this loaf took me six tries to get just right. Between the acidity of the hot sauce, the gluten-inhibiting properties of garlic, and a few other mishaps, I almost gave up.

I'm so glad I didn't, because the final version is so good. It has all the flavor of buffalo chicken dip without the actual chicken. It's delicious toasted with cream cheese (according to my neighbor) or turned into a buffalo chicken panini (according to me).

So if you're a buffalo chicken lover, I hope you love this one as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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 at peak activity for the best rise. You can also use 1–2 day old discard, but fermentation may take slightly longer.
  • Frank's RedHot Seasoning- This dry seasoning gives the bread its signature buffalo flavor without adding too much acidity to the dough. If you can't find it, you can substitute another buffalo-style dry seasoning.
  • Cheddar Cheese- Freshly shredded cheddar melts more evenly and gives the best texture. Pre-shredded cheddar can be used in a pinch.
  • Ranch-Inspired Seasonings- A blend of dried parsley, dill, chives, garlic powder, and onion powder gives the bread its ranch-style flavor. The chives, garlic powder, and onion powder are added during shaping to avoid interfering with gluten development. You can use a packet of dry ranch seasoning instead, but add it during shaping.
  • Blue Cheese- Freeze the blue cheese before using it so it stays firm and is easier to incorporate into the dough during shaping. If you're not a fan of blue cheese, you can substitute frozen cream cheese or simply leave it out.
  • Chicken Broth- Use low-sodium chicken broth to add a subtle chicken flavor to the bread without making it overly salty. Water can be used instead.
  • Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
  • 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.
The ingredients to make buffalo chicken dip sourdough bread. Each ingredient is labeled with text. They include chicken broth, bread flour, Frank's RedHot Seasoning, ranch seasonings, sourdough starter, blue cheese, salt, and cheddar cheese.

Tips for Success

  • Use an active, bubbly starter. Since this loaf has quite a few additions, a strong starter is important for good fermentation and oven spring.
  • Shred the cheddar yourself. Freshly shredded cheese melts more evenly and incorporates into the dough better than pre-shredded cheese.
  • Freeze the blue cheese first. Frozen blue cheese is easier to work into the dough and less likely to smear during shaping.
  • Watch the dough, not the clock. Bulk fermentation can vary depending on your starter and kitchen temperature. Look for dough that's noticeably puffy with bubbles throughout and nearly doubled in size.
  • Leave a border when adding the filling. Keeping the seasoning and blue cheese slightly away from the edges makes the dough easier to fold and helps prevent the filling from escaping during shaping.

How to Make Buffalo Chicken Dip Sourdough Bread

Follow these simple steps to make your own buffalo chicken sourdough loaf. See the recipe card for the full ingredient list and detailed instructions.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together the chicken broth and active sourdough starter. Add the flour, salt, parsley, and dill, and mix until a shaggy dough forms. Cover and rest for 20 minutes.

Chicken broth and sourdough starter whisked together in a bowl.
Buffalo chicken sourdough bread dough in a mixing bowl.

Step 3: Stretch and fold. Perform a stretch and fold, adding one-quarter of the shredded cheddar with each fold. Complete 4 rounds of stretch and folds, resting 15 minutes between each round.

Shredded cheddar cheese being stretched and folded into the dough.
Shredded cheddar cheese being folded into the dough.
Buffalo chicken dip bread dough with cheddar cheese folded into it in a mixing bowl.

Step 4: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.

Buffalo chicken sourdough bread dough in a straight-sided container before bulk fermentation.
Buffalo chicken sourdough bread dough in a straight-sided container after bulk fermentation.

Step 5: Shape. Stretch the dough into a large rectangle. Sprinkle the seasoning mixture over the dough, leaving a border around the edges, then add the frozen blue cheese crumbles. Fold the dough to enclose the filling, then shape it into a tight ball.

Buffalo chicken sourdough bread dough with Frank's RedHot Seasoning and blue cheese being folded in during shaping.
Two hands shaping buffalo chicken sourdough bread dough on a floured counter.
Two hands shaping the dough into a ball.

Step 6: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.

Buffalo chicken sourdough bread dough in an oval proofing basket before cold proofing overnight.
Buffalo chicken sourdough bread dough in an oval proofing basket after cold proofing 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 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.

A loaf of buffalo sourdough bread dough being scored on a piece of parchment paper before baking.
A baked loaf of buffalo chicken dip sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your buffalo chicken sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds; add cheddar.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
  • 5:30–6:00 PM: Shape and fill 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 buffalo chicken dip sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 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.

A half-sliced loaf of buffalo sourdough bread on a wooden cutting board with a white cloth napkin.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A slice of buffalo chicken sourdough bread on a wooden cutting board.
Print Pin Save

Buffalo Chicken Dip Sourdough Bread

This Buffalo Chicken Dip Sourdough Bread has all the flavor of your favorite appetizer, with Frank’s RedHot seasoning, ranch-inspired herbs, cheddar, and blue cheese baked right into the loaf—no chicken required!
Course Bread
Cuisine American
Prep Time 1 day 7 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 9 hours 45 minutes
Servings 12 slices
Calories 210kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (360 grams) low-sodium chicken stock or water
  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt (or measure in grams)
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill
  • ¾ cup (75 grams) shredded cheddar cheese
  • 2 tablespoons Frank's RedHot Seasoning
  • 1 tablespoon dried chives
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 ounces (56 grams) crumbled blue cheese frozen (may also use cubed and frozen cream cheese, or a mix of both)
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before mixing the dough so it's bubbly, active, and ready to use. In a cooler kitchen (60–65°F), this may take closer to 12 hours. In a warmer kitchen (around 75°F), it may be ready in about 6 hours.
  • In a large bowl, whisk together the chicken broth and active sourdough starter until combined. Add the bread flour, salt, parsley, and dill, then mix until no dry flour remains and a sticky dough forms. Cover and let rest for 20 minutes.
    1 ½ cups (360 grams) low-sodium chicken stock, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 tablespoon dried parsley, 1 teaspoon dried dill
  • Lightly wet your hands and gently flatten the dough. Sprinkle about one-quarter of the cheddar cheese over the surface. Lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat, adding another quarter of the cheese with each fold until all of the cheese has been incorporated. Gather the dough into a loose ball and place it seam-side down. Cover and let rest for 15 minutes. Repeat the stretch-and-fold process 3 more times, for a total of 4 rounds, resting for 15 minutes between each round.
    ¾ cup (75 grams) shredded cheddar cheese
  • Cover the dough and let it rise at room temperature until nearly doubled in size and noticeably puffy with bubbles throughout, about 4–12+ hours depending on your kitchen temperature and the strength of your starter.
    • A straight-sided container makes it easy to monitor how much the dough has risen.
  • In a small bowl, mix together the Frank's RedHot Seasoning, chives, garlic powder, and onion powder.
    2 tablespoons Frank's RedHot Seasoning, 1 tablespoon dried chives, 2 teaspoons garlic powder, 1 teaspoon onion powder
  • Turn the dough onto a lightly floured work surface and gently stretch it into a large rectangle. Sprinkle the seasoning mixture evenly over the dough, leaving about a 1-inch border around the edges. Scatter half of the frozen blue cheese crumbles over the surface. Fold one short side of the dough toward the center. Sprinkle another quarter of the blue cheese over the folded section, then fold the opposite short side over the top, like folding a letter. Add the remaining blue cheese, then fold the two long sides toward the center to fully enclose the filling. Flip the dough seam-side down. Using your hands or a bench scraper, gently pull the dough toward yourself across the work surface to create surface tension and shape it into a smooth, tight ball.
    2 ounces (56 grams) crumbled blue cheese
  • Lightly dust a proofing basket (or a bowl lined with a clean tea towel) with rice flour. Transfer the dough seam-side up to the basket, pinching the seam closed if needed. Cover and refrigerate overnight, or for 12–16 hours.
    Rice flour
  • Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, allow the Dutch oven to continue heating for 30 minutes.
  • Turn the dough onto a piece of parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven from the oven. Add the ice cubes to the Dutch oven for steam, then carefully lower the dough inside. Cover with the lid and bake for 40 minutes. Remove the lid and continue baking for 5–10 minutes, or until the crust is deeply golden brown and reaches your desired color.
    2 ice cubes
  • Transfer the bread to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Note: Add the chives, garlic powder, and onion powder during shaping to avoid interfering with gluten development. If using dry ranch seasoning, add it during shaping as well.
  • Storage: Store an an airtight container or bread box at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 33g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 608mg | Potassium: 93mg | Fiber: 1g | Calcium: 83mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Jalapeño Popper Sourdough Bread (with Bacon, Cheddar & Cream Cheese)

This Jalapeño Popper Sourdough Bread is stuffed with fresh jalapeños, sharp cheddar, crispy bacon, and creamy pockets of cream cheese for a savory loaf inspired by the classic appetizer dip.

A slice of jalapeño popper sourdough bread on a cutting board.

I think we can all agree that a good jalapeño cheddar sourdough is hard to beat. In fact, it was the very first sourdough inclusion loaf I ever made when I was starting my sourdough journey!

But lately, I've been having so much fun experimenting with different mix-ins and turning some of my favorite foods into sourdough bread (hi, buffalo chicken and French onion soup sourdough!). So when someone brought jalapeño popper dip to a friend's house, I immediately thought, “I need to turn this into a loaf of sourdough bread.”

And that's exactly what I did. After a little testing in the kitchen, I found that freezing the cream cheese before adding it during shaping worked best because it keeps it from smearing into the dough. I also learned that cooking the bacon until it's extra crispy helps reduce the excess grease and keeps the dough from becoming too oily.

Let me tell you... this loaf tastes just like the classic appetizer. It's salty, spicy, cheesy, melty, and creamy with all the flavors and textures you love from jalapeño popper dip. Toast it with a little butter, turn it into a sandwich, or just eat a slice warm straight from the loaf—you really can't go wrong.

If you're a savory sourdough lover, you have to give this one a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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 at peak activity for the best rise. You can also use 1–2 day old discard, but fermentation may take slightly longer.
  • Jalapeños- Fresh jalapeños provide the best flavor and texture, but drained jarred jalapeños work too. Remove the seeds and membranes for a milder loaf.
  • Bacon- Cook the bacon until very crispy to reduce excess grease and keep it from becoming chewy in the finished loaf.
  • Cheddar Cheese- Freshly shredded cheddar melts better and gives the best texture, though pre-shredded cheese works in a pinch.
  • Cream Cheese- Freeze the cream cheese before cubing so it's easier to incorporate during shaping. You can also leave it out if preferred.
  • Water- If your kitchen is cool, use warm water (80–85°F) to encourage fermentation. You can also adjust the amount slightly to suit your preferred hydration level.
  • Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
  • 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.
The ingredients to make jalapeño popper sourdough bread. Each ingredient is labeled with text. They include bacon, fresh jalapeños, active sourdough starter, cheddar cheese, garlic powder, cream cheese, bread flour, water, and salt.

Tips for Success

  • Shred your own cheddar. Freshly shredded cheese melts better and doesn't contain the anti-caking agents found in pre-shredded cheese.
  • Freeze the cream cheese first. Frozen cream cheese cubes are easier to work into the dough and are less likely to smear during shaping.
  • Cook the bacon until crispy. Crispy bacon holds its texture better in the finished loaf and is less likely to make the dough greasy.
  • Watch the dough, not the clock. Bulk fermentation can vary depending on your starter and kitchen temperature. Look for dough that's noticeably puffy with bubbles throughout and nearly doubled in size.
  • Expect slightly less oven spring. The bacon, cheddar, and cream cheese add weight and fat to the dough, so don't be surprised if your loaf doesn't rise quite as high as a plain sourdough.

How to Make Jalapeño Popper Sourdough Bread

Follow these simple steps to make jalapeño popper sourdough bread at home. See the recipe card for the full ingredient list and detailed instructions.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Cook bacon. Bake bacon at 400°F for 15–20 minutes until crispy. Drain, cool, and chop into small pieces.

Nine slices of cooked bacon on a parchment-lined baking sheet.
Cooked bacon being chopped on a cutting board.

Step 3: Mix dough. Combine water and starter. Add bread flour, salt, and garlic powder, mixing until a sticky dough forms. Rest 20 minutes.

Water and sourdough starter being whisked together in a bowl.
Sourdough bread dough mixed together in a bowl.

Step 4: Stretch and fold. Add mix-ins during first set of stretch and folds (¼ each fold). Complete 4 sets total, resting 15 minutes between each.

Jalapeños, shredded cheddar, and bacon being folded into the dough in a bowl.
Jalapeños, shredded cheddar, and bacon being folded into the dough in a bowl.

Step 5: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.

The dough in a straight-sided container before bulk fermenting.
The dough in a straight-sided container after bulk fermenting.

Step 6: Shape. Gently stretch the dough into a rectangle. Layer in the frozen cream cheese cubes, then fold and shape it into a tight ball.

The fermented dough stretched into a rectangle on a floured counter. Chunks of cream cheese are placed all over the dough.
Cream cheese being added to the dough as it's being shaped.
The dough being rounded into a ball by two hands.

Step 7: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.

The dough in an oval proofing basket before cold proofing overnight.
The dough in an oval proofing basket after cold proofing overnight.

Step 8: 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 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.

Jalapeño popper sourdough bread dough being scored with a lame on a piece of parchment paper.
A baked loaf of jalapeño popper sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your jalapeño popper sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 7:30-8:00 AM: Cook the bacon.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds; add mix-ins.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
  • 5:30–6:00 PM: Shape and fill 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 jalapeño popper sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 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.

A whole loaf of jalapeño popper sourdough bread.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A slice of jalapeño popper sourdough bread on a cutting board.
Print Pin Save

Jalapeño Popper Sourdough Bread

This Jalapeño Popper Sourdough Bread is stuffed with fresh jalapeños, sharp cheddar, crispy bacon, and creamy pockets of cream cheese for a savory loaf inspired by the classic appetizer dip.
Course Bread
Cuisine American
Prep Time 1 day 7 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 9 hours 45 minutes
Servings 12 slices
Calories 256kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 8 ounces bacon
  • 1 ½ cups (360 grams) water
  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt, or measure by weight
  • 1 teaspoon garlic powder
  • 1-2 fresh jalapeños sliced (seeds removed if desired)
  • 1 cup (100 grams) shredded cheddar cheese
  • 4 ounces (113 grams) cream cheese frozen, then cut into ½-inch cubes
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before mixing the dough so it's bubbly, active, and ready to use. In a cooler kitchen (60–65°F), this may take closer to 12 hours. In a warmer kitchen (around 75°F), it may be ready in about 6 hours.
  • Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange the bacon in a single layer and bake for 15–20 minutes, or until crispy. Transfer to a paper towel-lined plate to cool, then chop into small pieces.
    8 ounces bacon
  • In a large bowl, whisk together the water and active sourdough starter until combined. Add the bread flour, salt, and garlic powder, then mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.
    1 ½ cups (360 grams) water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 1 teaspoon garlic powder
  • Lightly wet your hands. Gently flatten the dough and sprinkle one-quarter of the bacon, jalapeños, and cheddar cheese over the surface. Lift one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl a quarter turn and repeat, adding another quarter of the mix-ins with each fold until all of the bacon, jalapeños, and cheese have been incorporated. Gather the dough into a loose ball and place it seam-side down. Cover and let rest for 15 minutes. Repeat the stretch-and-fold process 3 more times (4 rounds total), resting 15 minutes between each round.
    1-2 fresh jalapeños, 1 cup (100 grams) shredded cheddar cheese, 4 ounces (113 grams) cream cheese
  • Cover the dough and let it rise at room temperature until nearly doubled in size and noticeably puffy with bubbles throughout, about 4–12+ hours depending on your kitchen temperature and the strength of your starter.
    • A straight-sided container makes it easy to monitor how much the dough has risen.
  • Turn the dough onto a lightly floured work surface and gently stretch it into a large rectangle. Scatter half of the frozen cream cheese cubes over the surface. Fold one short side of the dough toward the center, then sprinkle another quarter of the cream cheese cubes over the folded section. Fold the opposite short side over the top, like folding a letter, then add the remaining cream cheese cubes. Fold the two long sides toward the center to enclose the filling. Flip the dough seam-side down. Using your hands or a bench scraper, gently pull the dough toward yourself against the work surface until it forms a smooth, tight ball.
  • Lightly dust a proofing basket (or a bowl lined with a clean tea towel) with rice flour. Transfer the dough seam-side up to the basket, pinching the seam closed if needed. Cover and refrigerate overnight, or for 12–16 hours.
    Rice flour
  • Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, allow the Dutch oven to continue heating for 30 minutes.
  • Turn the dough onto a piece of parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven from the oven. Add the ice cubes to the Dutch oven for steam, then carefully lower the dough inside. Cover with the lid and bake for 40 minutes. Remove the lid and continue baking for 5–10 minutes, or until the crust is deeply golden brown and reaches your desired color.
    2 ice cubes
  • Transfer the bread to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Note: Because this dough includes heavier mix-ins like bacon, cheese, and cream cheese, it may have slightly less oven spring than a plain sourdough loaf.
  • Storage: Store an an airtight container or bread box at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 256kcal | Carbohydrates: 33.5g | Protein: 11g | Fat: 8.5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 21mg | Sodium: 528mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin C: 9mg | Calcium: 78mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Raspberry Cheesecake Bars with Oat Crumble

These Sourdough Raspberry Cheesecake Bars are a simple sourdough discard dessert perfect for summer. With a buttery oat base, creamy cheesecake filling, and sweet-tart raspberry swirl, they bake into soft, layered bars bursting with bright berry flavor.

Several sourdough raspberry cheesecake bars on a piece of parchment paper.

What’s your favorite berry to use in desserts?

For me, it’s raspberries. They’re naturally tart, which helps balance out the sweetness in baked goods. And since I prefer desserts that aren’t overly sweet, they’re basically perfect.

I’ve been wanting to add a raspberry bar recipe to the blog for a while now. And when I was recently planning a family cookout, it finally felt like the right time to test one.

These sourdough raspberry cheesecake bars are my version. A layered dessert with a sourdough discard base, creamy cheesecake filling, homemade raspberry swirl, and a buttery oat crumble on top.

They’re sweet but not too sweet, tangy, rich, and just a little buttery. Exactly the kind of dessert that works for summer gatherings, cookouts, or even the 4th of July.

So if you’re a raspberry lover like I am, I think you’re going to adore these.

Also, check out my raspberry white chocolate sourdough muffins.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tangy flavor and is a great way to use up leftover discard.
  • Raspberries- Fresh or frozen both work well. You can also substitute blueberries, blackberries, strawberries, or a mixed berry blend.
  • Cream Cheese- Base of the creamy cheesecake layer. Make sure it is fully softened to room temperature for a smooth, lump-free filling.
  • Oats- Add texture and structure to the crust and crumble topping. Old-fashioned rolled oats work best.
  • Lemon Juice- Brightens the raspberry sauce and helps balance the sweetness of the bars.
  • Cornstarch- Thickens the raspberry sauce so it sets into a jam-like layer instead of running through the cheesecake.
  • Kosher Salt- Balances the sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, reduce to ¼ teaspoon.
The ingredients to make sourdough raspberry crumble bars. Each ingredient is labeled with text. They include vanilla, sourdough discard, berries, oats, cream cheese, egg, butter, all-purpose flour, salt, lemon, and sugar.

Tips for Success

  • Line the pan with parchment. Leave an overhang on two sides so you can easily lift the cheesecake bars out before slicing.
  • Use an aluminum pan. Aluminum pans bake more evenly and help prevent overbaked edges or an underbaked center.
  • Don’t skip the par-bake. Pre-baking the crust helps it stay together and prevents a soggy bottom once the cheesecake layer is added.
  • Cool the raspberry sauce. Let it cool before adding to the cheesecake layer so it doesn’t thin or melt into the filling.
  • Cool completely before slicing. These bars need full cooling (and ideally chilling) for clean slices and set layers.

How to Make Sourdough Raspberry Cheesecake Bars

Follow these simple step-by-step photos to make sourdough raspberry cheesecake bars. Full instructions are in the recipe card below.

Step 1: Make crust & crumble. Mix melted butter, sugar, sourdough discard, and vanilla. Add flour, oats, and salt and mix until crumbly. Press most into the pan and reserve 1 cup for topping. Bake 15–20 minutes.

Sourdough raspberry bar oat crumble mixed in a glass bowl.
Sourdough discard oat crust pressed into a square aluminum baking pan.
Par-baked sourdough discard oat crumble crust in a baking pan.

Step 2: Make raspberry sauce. Cook raspberries and sugar over medium-low heat until broken down and syrupy, about 10 minutes. Stir in lemon juice and cornstarch slurry to thicken, then cool.

Raspberry sauce in a stainless steel pot.

Step 3: Make cheesecake layer. Beat cream cheese and sugar until smooth. Mix in egg and vanilla until creamy.

The cheesecake layer mixed in a glass bowl.

Step 4: Assemble. Spread cheesecake over crust, spoon raspberry sauce on top, and swirl gently. Sprinkle with reserved crumble.

The cheesecake layer being spread on top of the sourdough crust.
The raspberry layer being swirled into the cheesecake layer.
The remaining sourdough oat crumble on top of the raspberry cheesecake filling.

Step 5: Bake & cool. Bake at 350°F for 45–50 minutes until set with a slight jiggle in the center. Cool completely, then refrigerate before slicing into bars.

Baked sourdough raspberry cheesecake bars in a baking pan.
Sourdough raspberry cheesecake bars being cut into 16 squares.

How to Store

Store sourdough raspberry cheesecake bars in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.

A stack of three sourdough raspberry cheesecake bars with more bars on the counter surrounding it.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Dessert Recipes

📖 Recipe

Several sourdough raspberry cheesecake bars on a piece of parchment paper.
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4 from 1 vote

Sourdough Raspberry Cheesecake Bars

These Sourdough Raspberry Cheesecake Bars are a simple sourdough discard dessert perfect for summer. With a buttery oat base, creamy cheesecake filling, and sweet-tart raspberry swirl, they bake into soft, layered bars bursting with bright berry flavor.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 45 minutes
Cool Time 1 hour
Total Time 2 hours 30 minutes
Servings 16 bars
Calories 300kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Crust & Crumble

Raspberry Sauce

  • 2 cups (280 grams) fresh or frozen raspberries may substitute with other berries
  • ¼ cup (50 grams) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Cheesecake

  • 8 ounces (226 grams) cream cheese softened
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.

Make Crust & Crumble

  • In a large bowl, whisk together the melted butter and sugar until smooth and slightly lighter in color. Whisk in the sourdough discard and vanilla. Add the flour, oats, and salt, then fold until a thick, crumbly dough forms.
    1 cup (226 grams; 2 sticks) unsalted butter, ½ cup (100 grams) granulated sugar, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, 2 cups (240 grams) all-purpose flour, 1 cup (80 grams) rolled oats, 1 teaspoon Diamond Crystal Kosher Salt
  • Reserve 1 cup of the crumble and refrigerate it for the topping. Press the remaining mixture firmly into the prepared pan. Bake for 15–20 minutes, or until set. Set aside to cool slightly.

Make Raspberry Sauce

  • In a small saucepan over medium-low heat, combine raspberries and sugar. Cook, stirring and gently crushing the berries, until they break down and become syrupy, about 10 minutes.
    2 cups (280 grams) fresh or frozen raspberries, ¼ cup (50 grams) granulated sugar
  • In a small bowl, whisk together the lemon juice and cornstarch. Remove the raspberry mixture from heat and stir in the cornstarch slurry. Continue stirring until thickened. Set aside to cool.
    1 tablespoon lemon juice, 1 tablespoon cornstarch
    • Let the raspberry sauce cool before assembling so it doesn’t thin the cheesecake layer.

Make Cheesecake Filling

  • In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla and mix until fully combined and creamy.
    8 ounces (226 grams) cream cheese, ¼ cup (50 grams) granulated sugar, 1 large egg, 1 teaspoon vanilla extract

Assemble and Bake

  • Pour the cheesecake mixture over the partially baked crust and spread evenly. Spoon the raspberry sauce over the top and swirl gently with a knife or toothpick. Sprinkle the reserved crumble evenly over the top.
  • Bake for 45–50 minutes, or until the top is golden and the center is just slightly jiggly.
  • Cool completely in the pan, then refrigerate before slicing into 16 bars for clean cuts.

Notes

  • Storage: Store bars in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1bar | Calories: 300kcal | Carbohydrates: 33g | Protein: 4.5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 128mg | Potassium: 96mg | Fiber: 1.5g | Sugar: 14.5g | Vitamin C: 3.5mg | Calcium: 27mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Easy Lemon White Chocolate Sourdough Discard Blondies

These Lemon Sourdough Blondies are an easy sourdough discard dessert perfect for summer baking. They’re soft, chewy, and bursting with bright lemon flavor and white chocolate in every bite.

A stack of five lemon sourdough blondies with more on the counter surrounding the stack. There are several lemon slices also on the counter.

I’ve been on a bit of a sourdough discard blondie kick lately. With how simple, quick, and delicious they are, I really think they've become my new go-to dessert.

It started with strawberry, then came s’mores and maple pecan. And now we’re on to lemon.

These lemon sourdough blondies are made with fresh lemon zest and lemon extract for a soft, chewy bar that’s bright with citrus flavor. White chocolate chips add a creamy sweetness that perfectly balances the tart lemon.

If you’re looking for an easy sourdough discard dessert to bring to summer cookouts (or just keep on hand at home), this is it. I hope you love them as much as I do.

🍋 Love lemon? Give my sourdough lemon cookies, pound cake, or muffins a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tangy flavor and is a great way to use up leftover discard. Room temperature discard mixes more easily into the batter.
  • Lemon Zest- Fresh lemon zest adds the brightest lemon flavor. You'll need about one medium lemon.
  • Lemon Extract- Boosts the lemon flavor without adding extra liquid. If you don't have lemon extract, you can substitute vanilla extract for a milder lemon flavor.
  • White Chocolate- Add creamy sweetness that balances the tart lemon. White chocolate chunks also work well.
  • Brown Sugar- Gives the blondies their soft, chewy texture and a rich caramel-like flavor.
  • Kosher Salt- Balances the sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, reduce to ¼ teaspoon.
The ingredients to make sourdough lemon blondies. Each ingredient is labeled with text. They include salt, lemon and vanilla extract, egg, baking powder, sourdough discard, butter, lemon, brown sugar, white chocolate chips, and all-purpose flour.

Tips for Success

  • Line the pan with parchment. Leave an overhang on two sides so you can easily lift the blondies out before slicing.
  • Use an aluminum pan. Aluminum pans bake more evenly and help prevent overbaked edges or an underbaked center.
  • Expect a thick batter. The batter will be thick, so use a spatula to spread it evenly in the pan.
  • Don't overbake. Remove the blondies when the edges are lightly golden and a toothpick comes out with a few moist crumbs.
  • Cool completely before slicing. Let the blondies cool fully before cutting so they set properly and slice cleanly.

How to Make Lemon Sourdough Blondies

Follow these simple step-by-step photos to make soft, tangy sourdough discard lemon blondies with white chocolate chips. Full instructions are in the recipe card below.

Step 1: Mix dry ingredients. Whisk together the flour, baking powder, and salt.

The dry ingredients being whisked together in a bowl.

Step 2: Mix wet ingredients. Whisk together the melted butter and brown sugar, then add the egg, sourdough discard, vanilla, lemon extract, and lemon zest.

The wet ingredients being whisked together in a mixing bowl.

Step 3: Make the batter. Fold the dry ingredients into the wet ingredients just until combined, then stir in the white chocolate chips.

Lemon white chocolate sourdough blondie batter in a glass mixing bowl.

Step 4: Bake. Spread the batter into the prepared pan. Bake for 30 minutes. Let cool in the pan for at least 1 hour before slicing into 16 bars.

Lemon sourdough blondie batter being spread into a square baking pan.
Sourdough lemon blondies being cut into squares on a sheet of parchment paper.

How to Store

Store lemon sourdough blondies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.

Lemon sourdough discard blondies with white chocolate chips on a piece of parchment paper with lemon slices.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Dessert Recipes

📖 Recipe

A stack of five lemon sourdough blondies with more on the counter surrounding the stack. There are several lemon slices also on the counter.
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Lemon White Chocolate Sourdough Blondies

These Lemon Sourdough Blondies are an easy sourdough discard dessert perfect for summer baking. They’re soft, chewy, and bursting with bright lemon flavor and white chocolate in every bite.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 2 hours
Servings 16 bars
Calories 225kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
  • ½ cup (113 grams; 1 stick) unsalted butter melted
  • 1 cup (200 grams) brown sugar packed
  • 1 large egg room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon zest about 1 lemon
  • 1 cup (170 grams) white chocolate chips

Instructions

  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or generously grease with butter, oil, or cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    2 cups (240 grams) all-purpose flour, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon baking powder
  • In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and slightly lighter in color. Whisk in the egg until fully incorporated. Add the sourdough discard, vanilla extract, lemon extract, and lemon zest, and whisk until smooth.
    ½ cup (113 grams; 1 stick) unsalted butter, 1 cup (200 grams) brown sugar, 1 large egg, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 teaspoon lemon zest
  • Add the dry ingredients to the wet ingredients and fold together just until no dry flour remains. Fold in the white chocolate chips. The batter will be thick.
    1 cup (170 grams) white chocolate chips
  • Spread the batter evenly into the prepared pan. Bake for 30–35 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the blondies cool completely in the pan (about 1 hour) before lifting them out with the parchment paper and slicing into 16 squares.

Notes

  • Storage: Store blondies in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.

Nutrition

Serving: 1bar | Calories: 225kcal | Carbohydrates: 32.5g | Protein: 3.5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 18.5g | Calcium: 53mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Chewy Maple Pecan Sourdough Blondies with Brown Butter

These Maple Pecan Sourdough Blondies are an easy fall dessert made with sourdough discard, brown butter, and warm maple flavor, baked into soft, chewy bars packed with pecans.

A stack of 5 maple pecan sourdough blondies with several more on the table surrounding the stack.

I'm having a bit of a moment with sourdough discard blondies.

It started with a strawberry white chocolate version for spring, then a s’mores take for summer, and now I’m sharing in a maple pecan version for fall.

These maple pecan sourdough blondies are made with maple syrup, pecans, white chocolate chips, and brown butter for a soft, chewy cookie bar packed with warm fall flavors.

After making several batches, I gave some to my dad (who loves all things pecan) and he couldn't stop raving about them.

Whether you need an easy fall dessert for Thanksgiving or just something sweet and cozy, these blondies are one you’ll want to make on repeat.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tangy flavor and is a great way to use up leftover discard. Use room temperature discard for easier mixing.
  • Pecans- Add crunch and nutty flavor. Toast if desired. Walnuts, pistachios, or almonds can also be used.
  • White Chocolate- Adds sweetness and pairs well with the maple flavor. You can substitute chocolate chips or leave them out entirely.
  • Maple Syrup- Adds sweetness and a subtle maple flavor. For the best flavor, use pure maple syrup instead of pancake syrup.
  • Brown Butter- Gives the blondies a rich, nutty flavor and chewy texture. Let it cool slightly before mixing into the batter.
  • Maple Extract- Enhances the maple flavor.
  • Kosher Salt- Balances the sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, reduce to ¼ teaspoon.
The ingredients to make maple pecan sourdough blondies. Each ingredient is labeled with text. They include butter, sourdough discard, pecans, white chocolate, baking powder, all-purpose flour, maple and vanilla extract, brown sugar, egg, salt, and maple syrup.

Tips for Success

  • Weigh your ingredients. A kitchen scale helps ensure accurate measurements and gives you the perfect texture every time.
  • Use an aluminum pan. Aluminum pans bake more evenly and help prevent overbaked edges or an underbaked center.
  • Bring ingredients to room temperature. Room temperature eggs and sourdough discard mix more smoothly into the batter.
  • Expect a thick batter. The batter will be thick, so use a spatula to spread it evenly in the pan.
  • Cool completely before slicing. Let the blondies cool fully before cutting so they set properly and slice cleanly.

How to Make Maple Pecan Sourdough Blondies

Follow these simple step-by-step photos to make soft, chewy sourdough maple pecan bars. Full instructions are in the recipe card below.

Step 1: Mix dry ingredients. Whisk together the flour, baking powder, and salt.

Flour, salt, and baking powder whisked together in a bowl.

Step 2: Brown the butter. Brown the butter in a saucepan until golden and fragrant.

A stainless steel pot with brown butter.

Step 3: Mix wet ingredients. Whisk together the brown butter, brown sugar, and maple syrup until smooth. Add the egg, sourdough discard, vanilla, and maple extract, and whisk until fully combined.

Sourdough discard, maple syrup, and other wet ingredients whisked together in a bowl.

Step 4: Make the batter. Add the dry ingredients to the wet ingredients and fold until no dry flour remains. Fold in the pecans and white chocolate chips.

Maple pecan sourdough blondie batter in a bowl.

Step 5: Bake. Spread the batter into the prepared pan. Bake for 30 minutes. Let cool in the pan for at least 1 hour before slicing into 16 bars.

Maple pecan sourdough blondie batter spread in a parchment-lined baking pan.
Baked sourdough maple pecan bars in a baking pan on a wire cooling rack.

How to Store

Store maple pecan sourdough blondies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.

A bunch of sourdough maple pecan bars on a sheet of parchment paper on a counter.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Dessert Recipes

📖 Recipe

A stack of 5 maple pecan sourdough blondies with several more on the table surrounding the stack.
Print Pin Save

Maple Pecan Sourdough Blondies

These Maple Pecan Sourdough Blondies are an easy fall dessert made with sourdough discard, brown butter, and warm maple flavor, baked into soft, chewy bars packed with pecans.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 2 hours
Servings 16 bars
Calories 260kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
  • ½ cup (113 grams; 1 stick) unsalted butter
  • 1 cup (200 grams) brown sugar
  • ¼ cup (70 grams) maple syrup
  • 1 large egg room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • 1 cup (120 grams) chopped pecans toasted, if desired
  • ½ cup (85 grams) white chocolate chips

Instructions

  • Preheat oven to 350°F. Line an 8-inch square aluminum pan with parchment paper or grease well with butter or cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    2 cups (240 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon Diamond Crystal Kosher Salt
  • In a small saucepan over medium-low heat, brown the butter until the milk solids are golden brown and the butter smells nutty. Transfer to a large mixing bowl.
    ½ cup (113 grams; 1 stick) unsalted butter
  • Add the brown sugar and maple syrup to the browned butter and whisk until smooth. Whisk in the egg until fully combined, then add the sourdough discard, vanilla, and maple extract.
    1 cup (200 grams) brown sugar, ¼ cup (70 grams) maple syrup, 1 large egg, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ teaspoon maple extract
  • Add the dry ingredients to the wet ingredients and fold together just until no dry flour remains. Fold in the pecans and white chocolate chips. The batter will be thick.
    1 cup (120 grams) chopped pecans, ½ cup (85 grams) white chocolate chips
  • Spread the batter evenly into the prepared pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the blondies cool in the pan for at least 1 hour before slicing into 16 bars.

Notes

  • Storage: Store blondies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
 

Nutrition

Serving: 1bar | Calories: 260kcal | Carbohydrates: 33.5g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 72mg | Potassium: 100mg | Fiber: 1g | Sugar: 18.5g | Calcium: 47.5mg | Iron: 1.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Peanut Butter and Jelly Sourdough Bread (Easy, Beginner-Friendly)

This Peanut Butter and Jelly Sourdough Bread is a beginner-friendly swirled loaf that tastes just like a classic PB&J sandwich. It’s made with peanut butter powder and jelly dough, then packed with peanut butter chips and freeze-dried strawberries for a fun, kid-friendly sourdough.

A sliced loaf of peanut butter and jelly sourdough bread on a cutting board.

Close your eyes and think of a classic PB&J sandwich. The one your mom made for you as a kid (or maybe the one you still make for yourself today… no judgment).

Creamy peanut butter, sweet fruity jelly, soft bread… simple, but perfect.

This peanut butter and jelly sourdough bread is my take on that childhood favorite. And I intentionally kept it beginner-friendly so it’s easier to make than most swirled PB&J sourdough loaves you’ll see.

It’s made with a peanut butter powder dough and a jelly dough swirled together, plus peanut butter chips and freeze-dried strawberries folded in for extra flavor and texture. And it really does taste surprisingly close to that classic sandwich.

When I first tested this recipe, I skipped the peanut butter chips. It was still good, but the jelly flavor kind of took over. Adding the chips fixed that completely.

The first thing I did after slicing it was make a PB&J, of course! And it was the best one I’ve ever had. Truly.

If you’re feeling nostalgic, or just want a fun sourdough project (especially one kids will love), I hope you give this a try.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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.
  • Jelly or Jam- I used strawberry jam, but you can substitute raspberry, blueberry, grape, or any flavor you like.
  • Freeze-Dried Strawberries- Add texture and concentrated strawberry flavor. You can also use freeze-dried raspberries, blueberries, or cherries.
  • Peanut Butter Powder- I used PB2, but any peanut butter powder should work.
  • Peanut Butter Chips- Add sweet peanut butter flavor and texture throughout the loaf. Omit if desired.
  • 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.
The ingredients to make peanut butter and jelly sourdough bread. Each ingredient is labeled with text. They include freeze-dried strawberries, jelly or jam, peanut butter chips, peanut butter powder, active sourdough starter, bread flour, water, and salt.

Tips for Success

  • Weigh your ingredients. A kitchen scale provides the most accurate measurements and consistent results.
  • Use an active starter. A bubbly, recently fed starter will give the best rise. Discard can be used, but fermentation may take longer.
  • Adjust the dough if needed. Peanut butter powder absorbs moisture. If the dough feels too stiff, add a small amount of water.
  • Watch the dough, not the clock. Bulk fermentation is done when the dough is puffy, airy, and roughly doubled in size.
  • Fermentation may vary. The two doughs may ferment slightly differently due to their ingredients. Focus on overall dough rise rather than matching texture exactly.
  • Cool before slicing. Let the bread cool for at least 2 hours so the crumb can fully set.

How to Make Peanut Butter & Jelly Sourdough Bread

Follow these step-by-step photos to make your own PB&J sourdough bread. Full details are in the recipe card below.

Step 1: Feed starter. Feed your sourdough starter 6–12 hours before baking so it's bubbly and active.

An active sourdough starter in a glass mason jar.

Step 2: Make the doughs. Mix the ingredients for both doughs separately until shaggy doughs form. Cover and rest for 20 minutes.

The peanut butter dough mixed in a stainless steel bowl.
The jelly dough mixed in a glass bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds on each dough separately, resting 15 minutes between each round. Add mix-ins to each dough during the first set.

Peanut butter chips being folded into the peanut butter dough.
Freeze-dried strawberries being folded into the jelly dough.

Step 4: Bulk fermentation. Stack the doughs. Cover and let rise until nearly doubled and bubbly, about 4–12 hours.

The peanut butter and the jelly dough stacked on top of each other in a straight-sided container before bulk fermentation.
The dough in a straight-sided container after bulk fermentation.

Step 5: Shape. Turn the dough onto a lightly floured surface and gently stretch it into a rectangle. Fold the two short ends towards the center like a letter, then fold the opposite ends in the same manner. Shape into a round ball.

Two hands shaping the dough on a lightly floured counter.
Two hands shaping the dough on a lightly floured counter.
The dough shaped into a taut ball on a lightly floured counter.

Step 6: Proof. Transfer to a floured proofing basket. Cover and refrigerate overnight.

The dough in an oval proofing basket before cold proofing overnight.
The dough in an oval proofing basket after cold proofing 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 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.

The dough being scored with a lame on a sheet of parchment paper.
The baked peanut butter and jelly sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your peanut butter jelly sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix both doughs and let them rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds; add mix-ins during first set.
  • 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 peanut butter and jelly sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 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.

A slice of PB&J sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A sliced loaf of peanut butter and jelly sourdough bread on a cutting board.
Print Pin Save

Peanut Butter & Jelly Sourdough Bread

This Peanut Butter and Jelly Sourdough Bread is a beginner-friendly swirled loaf that tastes just like a classic PB&J sandwich. It’s made with peanut butter powder and jelly dough, then packed with peanut butter chips and freeze-dried strawberries for a fun, kid-friendly sourdough.
Course Bread
Cuisine American
Prep Time 1 day 7 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 9 hours 45 minutes
Servings 12 slices
Calories 225kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Peanut Butter Dough

  • ¾ cup + 2 tablespoons (210 grams) water
  • ¼ cup (50 grams) active sourdough starter
  • ¼ cup (30 grams) peanut butter powder like PB2 powder
  • 2 cups (240 grams) bread flour
  • 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt reduce to 1 teaspoon or measure by weight if using Morton's brand or table salt
  • ½ cup (85 grams) peanut butter chips

Jelly Dough

Other Ingredients

  • 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, active, and ready to use. In cooler kitchens (60–65°F), this may take closer to 12 hours. In warmer kitchens (around 75°F), it may be ready in as little as 6 hours.
  • Make the peanut butter dough: In a medium bowl, whisk together the water, active sourdough starter, and peanut butter powder. Add the bread flour and salt. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.
    ¾ cup + 2 tablespoons (210 grams) water, ¼ cup (50 grams) active sourdough starter, ¼ cup (30 grams) peanut butter powder, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
  • Make the jelly dough: In a second medium bowl, whisk together the water, active sourdough starter, and jelly. Add the bread flour and salt. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.
    ½ cup + 2 tablespoons (150 grams) water, ¼ cup (50 grams) active sourdough starter, 2 tablespoons (40 grams) strawberry jelly or jam, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
  • Add the peanut butter chips and perform the stretch and folds: Lightly wet your hands and sprinkle one-quarter of the peanut butter chips over the peanut butter dough. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl a quarter turn, sprinkle on another quarter of the peanut butter chips, and repeat until all four sides have been folded and all of the chips have been incorporated. Gather the dough into a loose ball and place it seam-side down in the bowl. Cover and rest for 15 minutes. Repeat the stretch-and-fold process 3 more times, resting 15 minutes between each round, for a total of 4 sets.
    ½ cup (85 grams) peanut butter chips
  • Add the freeze-dried strawberries and perform the stretch and folds: Repeat the same process with the jelly dough, using the freeze-dried strawberries in place of the peanut butter chips.
    ½ cup (12 grams) freeze-dried strawberries
  • After the final set of stretch and folds, transfer both doughs to a large straight-sided container, stacking them so one dough sits on top of the other. Do not knead or mix them together. The layers will naturally adhere as they ferment. Cover and let bulk ferment until the dough is puffy, bubbly, and roughly doubled in size. Depending on the temperature of your kitchen and the strength of your starter, this can take anywhere from 4–12 hours.
    • A straight-sided container makes it much easier to see when the dough has doubled.
  • Lightly flour your work surface and gently turn out the dough. Carefully stretch it into a rectangle. Fold one short side toward the center, then fold the opposite short side over the top. Fold both long sides toward the center in the same manner. Turn the dough seam-side down and gently shape it into a round by cupping your hands around the dough 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.
    • Place a baking sheet on the rack below the Dutch oven to prevent the bottom from burning.
  • 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 peanut butter dough uses more water than the jelly dough because peanut butter powder absorbs a significant amount of moisture. As a result, the peanut butter dough may still feel slightly firmer than the jelly dough, which is completely normal.
  • Storage: Store whole or sliced loaf in an airtight container for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 225kcal | Carbohydrates: 40g | Protein: 9g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Sodium: 366mg | Potassium: 123mg | Fiber: 2g | Sugar: 6g | Vitamin C: 4.5mg | Calcium: 17mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Chocolate Peanut Butter Cup Sourdough Bread

This Chocolate Peanut Butter Sourdough Bread combines cocoa powder and peanut butter powder into a marbled swirl dough before folding in peanut butter cups for a sweet, dessert-style inclusion loaf.

A sliced loaf of chocolate peanut butter sourdough bread on a cutting board.

I’ve been having so much fun lately getting creative with sourdough and turning some of my favorite foods into bread.

After sharing a few savory loaves recently, like tomato soup, French onion soup, and loaded baked potato sourdough, I wanted to switch things up with something sweet. Peanut butter cups immediately came to mind.

I knew I wanted a swirled chocolate dough with peanut butter cups folded in. My first test, the peanut butter cups broke down more than I wanted. So I made another loaf and decided to freeze the peanut butter cups before mixing them in. That did the trick.

I shared most of the final loaf with my dad, and he told me it was gone in three days. Clearly a winner!

This chocolate peanut butter sourdough bread gets its sweetness entirely from the peanut butter cups. There’s no added sugar in the dough. It’s rich, chocolatey, and perfect when you’re craving a dessert-style sourdough or want a fun bake to make with kids.

I hope you love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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.
  • Cocoa Powder- Both natural and Dutch-processed cocoa powder work well in this recipe.
  • Peanut Butter Powder- I used PB2, but any peanut butter powder should work.
  • Peanut Butter Cups- Cut into small pieces and freeze before using. This helps them hold their shape during shaping and baking.
  • 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.
The ingredients to make chocolate peanut butter sourdough bread. Each ingredient is labeled with text. They include peanut butter powder, cocoa powder, peanut butter cups, salt, sourdough starter, bread flour, and water.

Tips for Success

  • Weigh your ingredients. A kitchen scale provides the most accurate measurements and consistent results.
  • Freeze peanut butter cups. This helps them hold their shape during shaping and prevents them from melting into the dough.
  • Use an active starter. A bubbly, recently fed starter will give the best rise. Discard can be used, but fermentation may take longer.
  • Adjust the dough if needed. Cocoa and peanut butter powder can absorb moisture differently. If the dough feels too stiff, add a small splash of water.
  • Watch the dough, not the clock. Bulk fermentation is done when the dough is puffy, airy, and roughly doubled in size.
  • Cool before slicing. Let the bread cool for at least 2 hours so the crumb can fully set.

How to Make Chocolate Peanut Butter Sourdough Bread

Follow these step-by-step photos to make your own chocolate peanut butter cup swirl sourdough bread. Full details are in the recipe card below.

Step 1: Feed starter. Feed your sourdough starter 6–12 hours before baking so it's bubbly and active.

An active sourdough starter in a glass mason jar.

Step 2: Freeze peanut butter cups. Cut the peanut butter cups into pieces and freeze until solid.

Reese's peanut butter cups cut into pieces on a parchment-lined baking sheet.

Step 3: Make the doughs. Mix the ingredients for both doughs separately until shaggy doughs form. Cover and rest for 20 minutes.

Ashley mixing the chocolate portion of dough by hand in a mixing bowl.
Sourdough bread dough mixed with peanut butter powder in a mixing bowl.

Step 4: Stretch and fold. Perform 4 sets of stretch and folds on each dough separately, resting 15 minutes between each round.

Two hands stretching and folding the peanut butter portion of dough in a mixing bowl.
Two hands stretching and folding the peanut butter portion of dough in a mixing bowl.

Step 5: Bulk fermentation. Stack the doughs, cover, and let rise until nearly doubled and bubbly, about 4–12 hours.

Chocolate peanut butter sourdough bread dough in a straight-sided container before bulk fermentation.
Chocolate peanut butter sourdough bread dough in a straight-sided container after bulk fermentation.

Step 6: Shape. Turn the dough onto a lightly floured surface and gently stretch it into a rectangle. Sprinkle the frozen peanut butter cup pieces over the dough and fold. Then shape into a round ball.

Reese's peanut butter cup pieces being added to the dough during shaping.
Reese's peanut butter cup pieces being added to the dough during shaping.
Two hands shaping the peanut butter cup sourdough bread into a dough ball.

Step 7: Proof. Transfer to a floured proofing basket, cover, and refrigerate overnight.

Peanut butter cup sourdough bread in an oval proofing basket before cold proofing overnight.
Peanut butter cup sourdough bread in an oval proofing basket after cold proofing overnight.

Step 8: 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 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.

A loaf of chocolate peanut butter swirl sourdough bread being scored on a sheet of parchment paper.
A baked loaf of chocolate peanut butter sourdough bread with peanut butter cups on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your peanut butter cup sourdough bread.

  • 8:00 PM (Night Before): Feed your starter and freeze peanut butter cups.
  • 8:00–8:30 AM: Mix both 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 and add peanut butter cups.
  • 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 chocolate peanut butter sourdough (whole or sliced) in a bread box or airtight container at room temperature for up to 2 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.

A whole loaf of chocolate peanut butter cup sourdough bread on a cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A sliced loaf of chocolate peanut butter sourdough bread on a cutting board.
Print Pin Save

Chocolate Peanut Butter Sourdough Bread

This Chocolate Peanut Butter Sourdough Bread combines cocoa powder and peanut butter powder into a marbled swirl dough before folding in peanut butter cups for a sweet, dessert-style inclusion loaf.
Course Bread
Cuisine American
Prep Time 1 day 7 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 9 hours 45 minutes
Servings 12 slices
Calories 235kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Chocolate Dough

  • ¾ cup + 2 tablespoons (210 grams) water
  • ¼ cup (50 grams) active sourdough starter
  • 2 cups (240 grams) bread flour
  • ⅓ cup (30 grams) cocoa powder
  • 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt reduce to 1 teaspoon or measure by weight if using Morton's brand or table salt

Peanut Butter Dough

Other Ingredients

  • 6 regular-sized (126 grams) peanut butter cups cut into 8 pieces each and frozen
  • 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, active, and ready to use. In cooler kitchens (60–65°F), this may take closer to 12 hours. In warmer kitchens (around 75°F), it may be ready in as little as 6 hours.
  • Line a baking sheet or large plate with parchment paper. Cut each peanut butter cup into 8 pieces and arrange them on the prepared surface. Freeze until solid.
  • Make the chocolate dough: In a medium bowl, whisk together the water and active sourdough starter. Add the bread flour, cocoa powder, and salt. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.
    ¾ cup + 2 tablespoons (210 grams) water, ¼ cup (50 grams) active sourdough starter, 2 cups (240 grams) bread flour, ⅓ cup (30 grams) cocoa powder, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
  • Make the peanut butter dough: In a second medium bowl, whisk together the water and active sourdough starter. Add the bread flour, peanut butter powder, and salt. Mix until no dry flour remains and a shaggy dough forms. Cover and let rest for 20 minutes.
    ¾ cup + 2 tablespoons (210 grams) water, ¼ cup (50 grams) active sourdough starter, 2 cups (240 grams) bread flour, ⅓ cup (30 grams) peanut butter powder, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
  • Working with one dough at a time, lightly wet your hands and lift one side of the dough. Stretch it upward and fold it over itself. Rotate the bowl a quarter turn 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 set of stretch and folds, transfer both doughs to a large straight-sided container, stacking them so one dough sits on top of the other. Do not knead or mix them together. The layers will naturally adhere as they ferment. Cover and let bulk ferment until the dough is puffy, bubbly, and roughly doubled in size. Depending on the temperature of your kitchen and the strength of your starter, this can take anywhere from 4–12 hours.
    • A straight-sided container makes it much easier to see when the dough has doubled.
  • Lightly flour your work surface and gently turn out the dough. Carefully stretch it into a rectangle. Scatter one-third of the frozen peanut butter cup pieces evenly over the surface. Fold one short side toward the center, then sprinkle on another third of the peanut butter cups. Fold the opposite short side over the top, then add the remaining peanut butter cups. Fold both long sides toward the center to enclose the filling. Turn the dough seam-side down and gently shape it into a round by cupping your hands around the dough and pulling it toward you.
    6 regular-sized (126 grams) peanut butter cups
  • 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

  • Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 235kcal | Carbohydrates: 40g | Protein: 9g | Fat: 4.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Cholesterol: 0.5mg | Sodium: 390mg | Potassium: 159mg | Fiber: 2.5g | Sugar: 5.5g | Calcium: 22mg | Iron: 3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Red, White, and Blue Sourdough Bread (Naturally Colored!)

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.

A slice of red, white, and blue sourdough bread on a wooden cutting board.

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!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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.
The ingredients to make naturally-dyed red, white, and blue sourdough bread. Each ingredient is labeled with text. They include butterfly pea flower powder, freeze-dried strawberries, bread flour, salt, water, and sourdough starter.

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.

An active sourdough starter in a glass mason jar.

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.

Pink/red sourdough bread dough made with freeze-dried strawberries.
Blue sourdough bread dough made with butterfly pea flower powder.
Plain sourdough bread dough in a mixing bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds on each dough separately, resting 15 minutes between each round.

Two hands stretching and folding the red sourdough bread dough in a bowl.
Two hands stretching and folding the red sourdough bread dough in a bowl.
Red sourdough bread dough in a bowl after being stretched and folded.

Step 4: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.

Red, white, and blue sourdough bread dough in a straight-sided container before bulk fermenting.
Red, white, and blue sourdough bread dough in a straight-sided container after bulk fermenting.

Step 5: Shape. Gently shape the dough into a tight round.

Patriotic sourdough bread dough being stretched into a rectangle.
Red, white, and blue sourdough bread dough being shaped on a floured counter.
Two hands rounding the patriotic sourdough bread dough into a ball on a floured counter.

Step 6: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.

Red, white, and blue sourdough bread dough in an oval proofing basket before cold proofing overnight.
Red, white, and blue sourdough bread dough in an oval proofing basket before cold proofing 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 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.

Red, white, and blue sourdough bread dough being scored on a bread sling.
A baked loaf of naturally-dyed red, white, and blue sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your red, white, and blue sourdough bread.

  • 8:00 PM (Night Before): 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.

A slice of patriotic sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A slice of red, white, and blue sourdough bread on a wooden cutting board.
Print Pin Save

Patriotic Sourdough Bread

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.
Course Bread
Cuisine American
Prep Time 1 day 7 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 9 hours 45 minutes
Servings 12 slices
Calories 195kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Red Dough

Blue Dough

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.
    • A straight-sided container makes it much easier to see when the dough has doubled.
  • 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: 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.

Nutrition

Serving: 1slice | Calories: 195kcal | Carbohydrates: 38g | Protein: 7.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 302mg | Potassium: 96mg | Fiber: 1.5g | Sugar: 1g | Calcium: 13mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Tomato Basil Sourdough Bread (Made with Homemade Tomato Soup)

This Tomato Basil Sourdough Bread is a savory sourdough loaf made with homemade tomato soup and parmesan cheese baked right into the dough. It’s packed with flavor and absolutely perfect for grilled cheese.

A sliced loaf of tomato basil sourdough bread.

I’ve been having a ton of fun this year pushing the limits of what I can do with sourdough bread.

After my French onion soup and loaded baked potato loaves got some attention on Instagram, I started thinking about what other savory inclusions I could try. Tomato soup came to mind almost immediately, and I knew I had to turn it into a loaf meant for grilled cheese.

So that’s exactly what I did.

I also wanted to use a full 15-ounce can of crushed tomatoes so nothing went to waste, which meant adding a little extra flour to balance the added liquid. The result is a slightly larger loaf than my usual bakes. But still perfectly manageable.

This tomato basil sourdough bread is made with homemade tomato soup and parmesan cheese for a super savory loaf that’s perfect for grilled cheese, sandwiches, toast, dipping… really anything you can think of.

I hope you give it a try and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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.
  • Crushed Tomatoes- I used canned crushed tomatoes for convenience, but whole peeled tomatoes blended until smooth will also work.
  • Parmesan Cheese- Adds a salty, savory flavor throughout the loaf. Freshly grated parmesan is best.
  • Dried Basil- You can substitute Italian seasoning if needed.
  • Milk- Adds a little richness and helps balance the acidity of the tomatoes.
  • Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
  • 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.
The ingredients to make tomato basil sourdough bread. Each ingredient is labeled with text. They include crushed tomatoes, water, milk, sourdough starter, salt, onion, bread flour, basil, sugar, parmesan, butter, and garlic.

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.
  • Let the soup cool. Cool the tomato basil soup to 85°F or lower before mixing the dough so it doesn’t harm the yeast in your starter.
  • Adjust the dough if needed. Depending on how much liquid evaporates during simmering, add flour or water 1 tablespoon at a time until the dough is soft, sticky, and cohesive.
  • 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.
  • 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 Tomato Basil Sourdough Bread

Follow these step-by-step photos to make your own tomato soup sourdough bread. Full details are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Make tomato soup. Sauté the onion, garlic, and seasonings in butter, then simmer with tomatoes and sugar. Stir in the milk, blend until smooth, and let cool before using.

A stainless steel pot of homemade tomato basil soup.

Step 3: Mix dough. Combine cooled soup with starter, flour, parmesan, and salt. Mix until no dry flour remains. Rest 20 minutes.

Tomato soup whisked with active sourdough starter in a bowl.
Tomato soup sourdough bread dough in a bowl.

Step 4: Stretch and fold. Complete 4 sets total, resting 15 minutes between each set.

Two hands stretching the tomato basil sourdough bread dough up out of the mixing bowl.
Two hands folding the tomato soup sourdough bread dough over itself in a mixing bowl.
Stretched and folded tomato basil sourdough bread dough in a bowl.

Step 5: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.

Tomato basil soup sourdough bread dough in a straight-sided container before bulk fermentation.
Tomato basil soup sourdough bread dough in a straight-sided container after bulk fermentation.

Step 6: Shape. Gently shape the dough into a tight round.

Two hands shaping tomato soup sourdough bread dough on a floured counter.
Two hands shaping tomato basil sourdough bread dough on a floured counter.
Two hands shaping tomato basil soup sourdough bread dough into a round ball on a floured counter.

Step 7: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.

Tomato basil sourdough bread dough in an oval proofing basket before cold proofing overnight.
Tomato basil sourdough bread dough in an oval proofing basket after cold proofing overnight.

Step 8: 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.

Tomato basil sourdough bread dough being scored on a sheet of parchment paper before baking.
A baked loaf of tomato basil sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your tomato basil sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 7:00-8:00 AM: Make tomato soup base.
  • 8:00–8:30 AM: Mix the dough and let it 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 tomato basil soup sourdough bread (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.

Serving Suggestions

This tomato basil sourdough bread is basically made for grilled cheese, but it’s delicious in so many other ways too.

Use it for BLTs, breakfast sandwiches, turkey sandwiches, avocado toast, cottage cheese toast, or top it with fresh tomato bruschetta.

A grilled cheese sandwich made with tomato soup sourdough bread.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A sliced loaf of tomato basil sourdough bread.
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5 from 1 vote

Tomato Basil Sourdough Bread

This Tomato Basil Sourdough Bread is a savory sourdough loaf made with homemade tomato soup and parmesan cheese baked right into the dough. It’s packed with flavor and absolutely perfect for grilled cheese.
Course Bread
Cuisine American
Prep Time 1 day 7 hours
Cook Time 1 hour
Cool Time 2 hours
Total Time 1 day 10 hours
Servings 12 slices
Calories 255kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Tomato Basil Soup Base

  • 2 tablespoons (28 grams) unsalted butter
  • ½ small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
  • 1 tablespoon dried basil
  • 1 teaspoon garlic powder
  • 1 15-ounce can crushed tomatoes
  • 1 tablespoon granulated sugar
  • ¼ cup whole milk

Sourdough Bread

  • ½ cup (100 grams) active sourdough starter
  • 4 ¾ cups (570 grams) bread flour
  • 1 cup (75 grams) parmesan cheese
  • 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt reduce to 1 ½ teaspoons 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.
  • Melt the butter in a small saucepan over medium heat. Add the onion, garlic, and salt and sauté for 5–7 minutes, until softened. Stir in the dried basil and garlic powder and cook for 1 minute more. Add the crushed tomatoes and sugar, then cover and simmer on low for 20 minutes. Remove from the heat, stir in the milk, and blend until smooth with an immersion blender, if desired. Let cool to below 85°F before using.
    2 tablespoons (28 grams) unsalted butter, ½ small yellow onion, 2 cloves garlic, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt, 1 tablespoon dried basil, 1 teaspoon garlic powder, 1 15-ounce can crushed tomatoes, 1 tablespoon granulated sugar, ¼ cup whole milk
    • You should have about 600 grams of tomato soup after cooling.
  • Transfer the cooled tomato soup to a large mixing bowl. Add the active sourdough starter and whisk until combined. Add the bread flour, parmesan cheese, and salt, mixing until no dry flour remains and a sticky dough forms. If needed, add flour or water 1 tablespoon at a time to adjust the dough consistency. Cover and let rest for 20 minutes.
    ½ cup (100 grams) active sourdough starter, 4 ¾ cups (570 grams) bread flour, 1 cup (75 grams) parmesan cheese, 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat on all 4 sides. 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, for a total of 4 rounds, resting 15 minutes between each round.
  • Cover the dough and let it rise until nearly doubled and bubbly, about 4–12 hours depending on your kitchen temperature and starter strength.
    • A straight-sided container makes it easier to track the rise.
  • Turn the dough onto a lightly floured surface and gently stretch it into a rectangle. Fold one short end toward the center, then fold the other short end over it like a letter. Fold the remaining two sides toward the center. Flip the dough seam-side down and shape it into a tight ball by gently pulling it toward you against the counter.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam-side up in the basket and pinch closed if needed. Cover and refrigerate overnight, or for 12–16 hours.
    Rice flour
  • Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, let the Dutch oven heat for 30 minutes more.
  • Turn the dough onto parchment paper or a bread sling and score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, and lower the dough inside. Cover and bake for 50 minutes. Remove the lid and bake for 5–10 minutes more, or until the crust reaches your desired color.
    2 ice cubes
  • Transfer the bread to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 255kcal | Carbohydrates: 42.5g | Protein: 10.5g | Fat: 4.5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 510mg | Potassium: 197mg | Fiber: 2g | Sugar: 3g | Vitamin C: 3.5mg | Calcium: 108mg | Iron: 3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Easy S'mores Sourdough Discard Blondies

These S’mores Sourdough Blondies are an easy summer dessert made with sourdough discard and topped with chocolate, marshmallows, and graham cracker pieces. They bake up soft, chewy, and full of classic s’mores flavor.

Several s'mores sourdough blondies on a piece of parchment paper.

After sharing my strawberry sourdough blondies on the blog last week, I couldn’t stop thinking about how many directions this sourdough discard blondie base could go.

So I did what any reasonable person would do and headed straight to the store for Hershey’s Milk Chocolate bars, marshmallows, and graham crackers. You can probably see where this is going...

During testing, I ended up pressing the marshmallows, graham crackers, and some of the chocolate on top. And I’m so glad I did because it gives them the prettiest, most festive finish.

Soft, chewy, and packed with gooey marshmallows, melted chocolate, and graham cracker pieces, these s’mores sourdough blondies are the ultimate summer dessert. And with how easy they are to make, you’ll want to bring them to every cookout or campfire night this season.

I hope you love them as much as I do!

Love s'mores? Check out my s'mores sourdough bread recipe!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tangy flavor and is a great way to use up leftover discard. Use room temperature discard for easier mixing.
  • Chocolate Bar- I used four Hershey’s Milk Chocolate Bars broken into pieces, with most folded into the batter and the rest added on top. You can substitute about 1 cup of chocolate chips if preferred.
  • Marshmallows- Mini marshmallows work best, but you can also cut regular marshmallows into small pieces.
  • Graham Crackers- Break into small pieces for topping. About 2 full graham cracker sheets equals ½ cup pieces.
  • All-Purpose Flour- Provides structure while keeping the blondies soft and chewy. Be careful not to overmix once the flour is added.
  • Brown Sugar- Adds sweetness, moisture, and that classic chewy blondie texture. Light or dark brown sugar will work.
  • Butter- Melted butter gives these blondies a rich flavor and dense, chewy texture.
  • Kosher Salt- Balances the sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, reduce to ¼ teaspoon.
The ingredients to make s'more sourdough blondies. Each ingredient is labeled with text. They include all-purpose flour, butter, sourdough discard, egg, baking powder, vanilla extract, salt, brown sugar, marshmallow, graham crackers, and chocolate bar.

Tips for Success

  • Weigh your ingredients. A kitchen scale helps ensure accurate measurements and gives you the perfect texture every time.
  • Use an aluminum pan. Aluminum pans bake more evenly and help prevent overbaked edges or an underbaked center.
  • Bring ingredients to room temperature. Room temperature eggs and sourdough discard mix more smoothly into the batter.
  • Expect a thick batter. The batter will be thick, so use a spatula to spread it evenly in the pan.
  • Gently press the toppings down. Lightly pressing the chocolate, marshmallows, and graham cracker pieces into the batter helps them stick.
  • Tent with foil. If the marshmallows begin browning too quickly, loosely tent the pan with aluminum foil for the remaining bake time.
  • Cool completely before slicing. Let the blondies cool fully before cutting so they set properly and slice cleanly.

How to Make S'mores Sourdough Blondies

Follow these simple step-by-step photos to make soft, chewy sourdough s’mores bars packed with chocolate and topped with gooey marshmallows and graham cracker pieces. Full instructions are in the recipe card below.

Step 1: Mix dry ingredients. Whisk together the flour, baking powder, and salt.

Flour, salt, and baking powder whisked together in a bowl.

Step 2: Mix wet ingredients. Whisk together the melted butter and brown sugar until smooth. Add the egg, sourdough discard, and vanilla and whisk until fully combined.

Butter, sourdough discard, and other wet ingredients whisked together in a bowl.

Step 3: Make the batter. Add the dry ingredients to the wet ingredients and fold until no dry flour remains. Fold in the chocolate pieces from 3 Hershey’s bars.

Sourdough discard blondie batter mixed in a bowl.
S'mores sourdough blondie batter mixed in a bowl with chocolate bar pieces folded in.

Step 4: Add toppings. Spread the batter into the prepared pan. Top with the remaining chocolate, marshmallows, and graham cracker pieces.

Sourdough s'mores bars batter spread in a square pan lined with parchment paper.
S'mores sourdough blondies in a parchment-lined square pan with chocolate, marshmallow, and graham cracker pressed on top.

Step 5: Bake & cool. Bake for 30 minutes. Let cool in the pan for at least 1 hour before slicing into 16 bars.

Baked s'mores sourdough blondies in a pan on a wire cooling rack.

How to Store

Store s'mores sourdough blondies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.

A stack of 5 sourdough s'mores bars surrounded by more bars on the table next to the stack.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Dessert Recipes

📖 Recipe

Several s'mores sourdough blondies on a piece of parchment paper.
Print Pin Save

S'mores Sourdough Blondies

These S’mores Sourdough Blondies are an easy summer dessert made with sourdough discard and topped with chocolate, marshmallows, and graham cracker pieces. They bake up soft, chewy, and full of classic s’mores flavor.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 2 hours
Servings 16 bars
Calories 240kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
  • ½ cup (113 grams; 1 stick) unsalted butter melted
  • 1 cup (200 grams) brown sugar packed
  • 1 large egg room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 4 bars Hershey's Milk Chocolate broken into pieces (3 bars folded into the batter + 1 bar for topping)
  • ½ cup mini marshmallows or 4 large marshmallows cut into small pieces
  • ½ cup graham cracker pieces about 2 full sheets

Instructions

  • Preheat oven to 350°F. Line an 8-inch square aluminum pan with parchment paper or grease well with butter or cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    2 cups (240 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the egg until fully combined, then add the sourdough discard and vanilla extract.
    ½ cup (113 grams; 1 stick) unsalted butter, 1 cup (200 grams) brown sugar, 1 large egg, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet ingredients and fold together just until no dry flour remains. Fold in the chopped pieces from three Hershey’s Milk Chocolate bars. The batter will be thick.
    3 bars Hershey's Milk Chocolate
  • Spread the batter evenly in the prepared pan. Top with the remaining chocolate, marshmallows, and graham cracker pieces. Gently press toppings down.
    1 bars Hershey's Milk Chocolate
  • Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
    ½ cup mini marshmallows, ½ cup graham cracker pieces
    • Tent loosely with foil if the marshmallows begin browning too quickly.
  • Let the blondies cool in the pan for at least 1 hour before slicing into 16 bars.

Notes

  • Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1bar | Calories: 240kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9.5g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 78mg | Potassium: 85mg | Fiber: 0.5g | Sugar: 19g | Calcium: 46mg | Iron: 1.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Simple Strawberry Sourdough Blondies with White Chocolate Chips

These Strawberry Sourdough Blondies are one of my favorite quick and easy ways to use up sourdough discard. Packed with freeze-dried strawberries and white chocolate chips, they’re soft, chewy, buttery, and perfect for spring.

Several strawberry sourdough blondies on a piece of parchment paper with white chocolate chips and freeze-dried strawberries scattered around them.

As a chocolate lover, I don’t think I’d ever really had a blondie before.

But lately, I’ve been on a bit of a sourdough bread baking kick and wanted to have some fun with discard again. And since it’s May, I figured it was the perfect excuse to make a spring-inspired dessert.

During testing, I was so happy with how these turned out. In fact, I enjoyed them so much I immediately ate two. I had to give the rest away to my dad and brother-in-law so I wouldn’t devour the whole batch.

Soft, chewy, and buttery, these strawberry sourdough blondies are packed with white chocolate chips and freeze-dried strawberries in every bite. They’re perfect for Mother’s Day, Valentine’s Day, or any spring or summer gathering.

I hope you give them a try and love them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tangy flavor and is a great way to use up leftover discard.
  • Freeze-Dried Strawberries- Add intense strawberry flavor and a chewy texture without adding extra moisture. You can substitute with other freeze-dried fruits if preferred.
  • White Chocolate Chips- Add sweetness and creamy texture throughout the blondies. Milk, dark, or semi-sweet chocolate chips also work well.
  • All-Purpose Flour- Provides structure while keeping the blondies soft and chewy. Be careful not to overmix the batter.
  • Brown Sugar- Adds sweetness, moisture, and that classic chewy blondie texture.
  • Butter- Browning the butter adds a rich, nutty flavor and helps create a chewier texture.
  • Egg- Adds richness and helps hold the blondies together.
  • Vanilla Extract- Enhances the overall flavor.
  • Baking Powder- Gives the blondies a slight lift while still keeping them soft and chewy.
  • Kosher Salt- Balances the sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, reduce the amount by about half.
The ingredients to make sourdough strawberry blondies. Each ingredient is labeled with text. They include brown sugar, all-purpose flour, egg, sourdough discard, salt, white chocolate chips, freeze-dried strawberries, butter, vanilla extract, and baking powder.

Tips for Success

  • Weigh your ingredients. A kitchen scale helps ensure consistent texture and results every time.
  • Use an aluminum pan. Aluminum pans bake more evenly and help prevent overbaked edges.
  • Bring ingredients to room temperature. Room temperature eggs and sourdough discard mix more smoothly into the batter.
  • Cool completely before slicing. Let the blondies cool fully before cutting so they set properly and slice cleanly.

How to Make Strawberry Sourdough Blondies

Follow these simple step-by-step photos to make soft, chewy strawberry sourdough blondies packed with white chocolate and freeze-dried strawberries. Full instructions are in the recipe card below.

Step 1: Mix dry ingredients. Whisk together the flour, baking powder, and salt.

Flour, baking powder, and salt whisked together in a large glass measuring cup.

Step 2: Brown the butter. Brown the butter in a saucepan until golden and fragrant.

A stainless steel pot with brown butter.

Step 3: Mix wet ingredients. Whisk the brown sugar into the browned butter, then add the egg, sourdough discard, and vanilla.

The wet ingredients mixed together in a large glass bowl.

Step 4: Make the batter. Fold the dry ingredients into the wet ingredients, then stir in the white chocolate chips and freeze-dried strawberries.

Sourdough blondie batter in a large glass bowl.
Strawberry white chocolate sourdough blondie batter in a large glass bowl.

Step 5: Bake & cool. Spread the batter into the pan and bake for 25–30 minutes. Cool completely before slicing into squares.

The sourdough blondie batter being spread in a square baking pan.
Baked strawberry sourdough blondies in a square baking pan.

How to Store

Store strawberry sourdough blondies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.

A stack of five sourdough discard strawberry blondies with more blondies out of focus in the background.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Dessert Recipes

📖 Recipe

Several strawberry sourdough blondies on a piece of parchment paper with white chocolate chips and freeze-dried strawberries scattered around them.
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Strawberry White Chocolate Sourdough Blondies

These Strawberry Sourdough Blondies are one of my favorite quick and easy ways to use up sourdough discard. Packed with freeze-dried strawberries and white chocolate chips, they’re soft, chewy, buttery, and perfect for spring.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 1 hour
Total Time 2 hours
Servings 16 squares
Calories 230kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • Preheat oven to 350°F. Line an 8-inch square pan with parchment paper or generously grease with butter, oil, or cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    2 cups (240 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon Diamond Crystal Kosher Salt
  • In a small saucepan over medium-low heat, brown the butter until the milk solids are golden brown and the butter smells nutty. Transfer to a large mixing bowl.
    ½ cup (113 grams; 1 stick) unsalted butter
  • Add the brown sugar to the browned butter and whisk until smooth. Whisk in the egg until fully combined, then add the sourdough discard and vanilla extract.
    1 cup (200 grams) brown sugar, 1 large egg, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
  • Add the dry ingredients to the wet ingredients and fold together just until no dry flour remains. Fold in the white chocolate chips and freeze-dried strawberries. The batter will be thick.
    1 cup (170 grams) white chocolate chips, ½ cup (12 grams) freeze-dried strawberries
  • Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the blondies cool in the pan for about 1 hour before slicing into 16 squares.

Notes

  • Storage: Store blondies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1square | Calories: 230kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 84mg | Potassium: 89mg | Fiber: 0.5g | Sugar: 19g | Calcium: 53mg | Iron: 1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Loaded Baked Potato Sourdough Bread with Bacon, Cheddar & Chives

This Loaded Baked Potato Sourdough Bread is packed with bacon, cheddar, chives, and real potato chunks baked right into the dough. It’s everything you love about a loaded baked potato turned into a soft, savory sourdough loaf.

A whole loaf of loaded baked potato sourdough bread.

I love a simple sourdough loaf as much as the next girl. But after nearly 5 years of baking sourdough, I’ve been having so much fun lately experimenting with creative inclusion loaves to bring you something a little different.

Last week I shared a French onion soup sourdough loaf and wondered how I was ever going to top it (impossible, really). But recently I’ve been on a serious baked potato kick, and I kept thinking, "how could I turn that into sourdough?"

And of course, the answer was obvious: a loaded baked potato loaf.

So I crisped up some bacon, shredded some cheddar, grabbed fresh chives from my garden, and cubed up a leftover baked potato (skin and all).

When I first mixed everything into the dough, it definitely felt like a lot. The dough didn’t rise quite as tall during bulk fermentation, and the oven spring was a bit more modest than a plain loaf. But with all those heavy mix-ins, that wasn’t surprising at all.

But the baked loaf had a soft, tender, and airy crumb, with all the mix-ins beautifully distributed throughout. And the flavor? Sooo good. Savory from the bacon, cheddar, and chives, with little pockets of real baked potato in every bite.

This is such a fun one! I hope you give it a try and enjoy it as much as I do.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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 at peak activity for the best rise. You can also use 1–2 day old discard, but fermentation may take slightly longer.
  • Baked Potato- A leftover baked potato works perfectly here. I leave the skin on for extra texture, but you can peel it if preferred. Be sure to cube it small so it distributes evenly throughout the dough.
  • Bacon- Use your favorite bacon and cook it until very crispy. This helps reduce excess fat and keeps the dough from becoming greasy.
  • Cheddar Cheese- Shredded cheddar incorporates more easily into the dough. For the best texture and flavor, shred it fresh from a block rather than using pre-shredded cheese.
  • Chives- Add a fresh, savory flavor. You can substitute with thinly sliced scallions or use dried chives (use about half the amount).
  • Water- Warm water (about 80–90°F) helps encourage fermentation.
  • Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
  • 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.
The ingredients to make loaded baked potato sourdough bread. Each ingredient is labeled with text. They include baked potato, cheddar cheese, salt, chives, bacon, sourdough starter, bread flour, and water.

Tips for Success

  • Weigh your ingredients. A kitchen scale gives the most accurate hydration and the most consistent results.
  • 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 a bit longer.
  • Crisp bacon well. Cook the bacon until fully crisp so it adds flavor and texture without releasing excess grease into the dough.
  • Watch the dough, not the clock. Bulk fermentation is complete when the dough looks puffy, airy, and roughly doubled. Timing will vary based on temperature and starter strength.
  • Expect less oven spring. The bacon, cheese, and potato add weight and fat, so this dough may not rise as high during fermentation and have slightly less oven spring than a plain loaf.
  • Cool before slicing. Let the bread cool for at least 2 hours before slicing so the crumb fully sets and avoids a gummy texture.

How to Make Loaded Baked Potato Sourdough Bread

Use these step-by-step photos to guide you through making a savory sourdough loaf filled with crispy bacon, cheddar cheese, chives, and baked potato chunks. Full instructions are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Cook bacon. Bake bacon at 400°F for 15–20 minutes until crispy. Drain, cool, and chop into small pieces.

Nine slices of cooked bacon on a parchment-lined baking sheet.
Cooked bacon being chopped on a cutting board.

Step 3: Mix dough. Combine water and starter. Add bread flour and salt, mixing until a sticky dough forms. Rest 20 minutes.

Water and active sourdough starter whisked together in a bowl.
Sourdough bread dough mixed by hand in a bowl.

Step 4: Stretch and fold. Add mix-ins during first set of stretch and folds (¼ each fold). Complete 4 sets total, resting 15 minutes between each.

Cubed baked potato, crumbled bacon, shredded cheddar cheese, and chives being folded into sourdough bread dough.
Cubed baked potato, crumbled bacon, shredded cheddar cheese, and chives being folded into sourdough bread dough.

Step 5: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.

Loaded sourdough bread dough in a straight-sided container before bulk fermentation.
Loaded sourdough bread dough in a straight-sided container before bulk fermentation.

Step 6: Shape. Stretch dough into a rectangle. Gently shape into a tight round.

Two hands shaping loaded baked potato sourdough bread dough.
Loaded baked potato sourdough bread dough being shaped on a floured counter.
Loaded baked potato sourdough bread dough being shaped into a ball on a floured counter.

Step 7: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.

Loaded baked potato sourdough bread dough in an oval proofing basket before cold proofing overnight.
Loaded baked potato sourdough bread dough in an oval proofing basket after cold proofing overnight.

Step 8: 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 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.

An oval shaped loaded baked potato sourdough bread dough being scored on a piece of parchment paper.
A baked loaf of loaded baked potato sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your loaded baked potato sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 7:30-8:00 AM: Cook the bacon.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds; add mix-ins.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
  • 5:30–6:00 PM: Shape and fill 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 loaded baked potato sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 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.

Serving Suggestions

This baked potato sourdough is incredible for sandwiches—especially BLTs, grilled cheese, turkey, or egg breakfast sandwiches. It also works beautifully toasted and topped with avocado, cottage cheese, butter, or cream cheese.

A sliced loaf of loaded baked potato sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A whole loaf of loaded baked potato sourdough bread.
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Loaded Baked Potato Sourdough Bread

This Loaded Baked Potato Sourdough Bread is packed with bacon, cheddar, chives, and real potato chunks baked right into the dough. It’s everything you love about a loaded baked potato turned into a soft, savory sourdough loaf.
Course Bread
Cuisine American
Prep Time 1 day 7 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 9 hours 45 minutes
Servings 12 slices
Calories 230kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 8 ounces bacon
  • 1 ⅓ cups (330 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's brand or table salt, or measure by weight
  • 1 small (150 grams) baked potato cut into ½-inch cubes
  • 1 cup (100 grams) shredded cheddar cheese
  • ¼ cup (12 grams) chopped chives
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before mixing the dough so that it’s 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.
  • Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange the bacon in a single layer and bake for 15–20 minutes, or until crispy. Transfer to a paper towel-lined plate to drain and cool, then chop into small pieces. Set aside.
    8 ounces bacon
  • In a large bowl, whisk together the water and active sourdough starter. Add the bread flour and salt, mixing until a sticky dough forms with no dry flour remaining. Cover and let rest for 20 minutes.
    1 ⅓ cups (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Gently flatten the dough and sprinkle ¼ of the bacon, potato, cheese, and chives over the top. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat, adding another ¼ of the mix-ins each round until fully incorporated. Gather the dough into a loose ball, place seam-side down, cover, and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (4 total rounds), resting 15 minutes between each.
    1 small (150 grams) baked potato, ¼ cup (12 grams) chopped chives, 1 cup (100 grams) shredded cheddar cheese
  • Cover the dough and let it rise at room temperature until nearly doubled, bubbly, and airy (about 4–12 hours depending on your kitchen temperature and starter strength).
    • A straight-sided container makes it easier to track the rise.
  • Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it, like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5-10 minutes, or until the crust reaches your desired color.
    2 ice cubes
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Note: Because this dough includes heavier mix-ins like potato, bacon, and cheese, it may have slightly less oven spring than a plain sourdough loaf.
  • Storage: Store an an airtight container or bread box at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 230kcal | Carbohydrates: 35g | Protein: 10.5g | Fat: 5g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 11.5mg | Sodium: 495mg | Potassium: 143mg | Fiber: 1.5g | Vitamin C: 2mg | Calcium: 71mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Beer Sourdough Pizza Dough (Same Day or Overnight)

This Beer Sourdough Pizza Dough uses a full 12-ounce bottle of beer and a cup of sourdough starter for a super bubbly, chewy crust with subtle hoppy notes and incredible flavor.

Beer sourdough pizza dough stretched out into a circle on a floured pizza peel.

Beer and bread go together like… well, beer and bread. They both get their signature flavor from fermenting grains with yeast, so it only makes sense they taste so good together.

After my beer sourdough bread recipe got so much love here and on social media, I knew I had to keep experimenting with sourdough + beer. And of course, pizza dough felt like the obvious next step.

So off to my kitchen I went to make this beer sourdough pizza dough. I swapped all the water for a 12-ounce bottle of beer. I also added a full cup of sourdough starter to help it ferment a little faster.

This recipe makes two doughs. And you can either bake them right away or let them ferment overnight for even more of that malty, yeasty flavor. I shared this one with my neighbors and it was a huge hit.

I hope you try it and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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 slightly longer.
  • Beer- Use your favorite beer. Lighter beers create a more subtle flavor, while darker beers will give a richer, hoppier taste.
  • Water- Warm water (about 80–90°F) helps encourage fermentation.
  • Bread Flour- Provides structure, chew, and that classic pizza crust texture. All-purpose flour can be used, but the crust will be slightly softer and less chewy.
  • 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.
  • Olive Oil- Optional, but can improve the elasticity and stretch of the pizza dough.
The ingredients to make sourdough pizza dough with beer. Each ingredient is labeled with text. They include bread flour, beer, sourdough starter, and salt.

Tips for Success

  • Weigh your ingredients. A kitchen scale ensures consistent hydration and the best texture 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.
  • Bring beer to room temp. Cold beer can slow fermentation. Let it come to room temperature before mixing for a more active dough.
  • Watch the dough, not the clock. Bulk fermentation is complete when the dough looks puffy, airy, and roughly doubled. Timing will vary based on temperature and starter strength.
  • Let the dough relax before stretching. If the dough resists stretching, let it rest for 10–15 minutes so the gluten can relax.

How to Make Beer Sourdough Pizza Dough

Follow these step-by-step photos to make sourdough pizza dough with beer instead of water. Full details are in the recipe card below.

Step 1: Mix dough. Combine beer, starter, and olive oil. Add bread flour and salt, mixing until a sticky dough forms. Rest 20 minutes.

Water, active sourdough starter, and olive oil whisked together in a bowl.
Beer sourdough pizza dough mixed in a bowl.

Step 2: Stretch and fold. Perform 4 total rounds of stretch and folds, resting 15 minutes between each set.

Sourdough beer pizza dough being stretched and folded in a bowl.
Sourdough beer pizza dough being stretched and folded in a bowl.
Beer sourdough pizza dough after being stretched and folded in a bowl.

Step 3: Bulk ferment. Let dough rise until puffy, airy, and nearly doubled (4–12 hours depending on temperature).

Beer sourdough pizza dough in a straight-sided container before bulk fermentation.
Beer sourdough pizza dough in a straight-sided container after bulk fermentation.

Step 4: Shape. Divide dough into 2 equal pieces. Shape each into a tight ball by folding into a rectangle and pulling against the counter to build tension.

Sourdough pizza dough with whey protein being shaped on a floured counter.
High-protein sourdough pizza dough being shaped on a floured counter.
Sourdough protein pizza dough shaped into a dough ball on a floured counter.

Step 5: Proof. Rest at room temperature for 1 hour to use same day, or refrigerate up to 72 hours for deeper flavor.

Two hands stretching out a sourdough beer pizza dough on a floured pizza peel.

Baker's Timeline

Here’s a sample timeline to help you plan your beer sourdough pizza dough.

  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds.
  • 9:30 AM–3:30 PM (varies): Bulk fermentation (until nearly doubled in size).
  • 3:30–4:00 PM: Shape.
  • 4:00-5:00 PM: Proof (or refrigerate up to 3 days).
  • 5:00 PM: Make pizza.

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

Wrap beer sourdough pizza dough tightly in plastic wrap and refrigerate for up to 3 days.

For longer storage, freeze individual dough balls in a freezer-safe bag or container for up to 3 months. When ready to use, thaw overnight in the refrigerator, then bring to room temperature before shaping and baking.

Serving Suggestions

Use this beer sourdough pizza dough to make the most flavorful version of your favorites. It’s perfect for everything from mushroom, buffalo chicken, or white pizza to calzones or pizza rolls.

Cheese pizza made with sourdough beer pizza dough cut into 8 slices on a wooden pizza peel.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Pizza Recipes

📖 Recipe

Beer sourdough pizza dough stretched out into a circle on a floured pizza peel.
Print Pin Save

Beer Sourdough Pizza Dough

This Beer Sourdough Pizza Dough uses a full 12-ounce bottle of beer and a cup of sourdough starter for a super bubbly, chewy crust with subtle hoppy notes and incredible flavor. Makes 2 doughs.
Course Pizza
Cuisine American
Prep Time 8 hours
Cook Time 0 minutes
Total Time 8 hours
Servings 2 large dough balls
Calories 1330kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 12 ounce bottle (355 grams) beer any kind
  • 1 cup (200 grams) active sourdough starter or 1-2 day old discard
  • 1 tablespoon (15 grams) olive oil optional for improved dough elasticity
  • 4 ½ cups (540 grams) bread flour
  • 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt reduce to 2 ⅛ teaspoons if using Morton's or table salt, or measure by weight

Instructions

  • In a large bowl, whisk together the beer, sourdough starter, and olive oil (if using). Add the bread flour and salt, then mix until a sticky dough forms with no dry flour remaining. Cover and let rest for 20 minutes.
    12 ounce bottle (355 grams) beer, 1 cup (200 grams) active sourdough starter, 1 tablespoon (15 grams) olive oil, 4 ½ cups (540 grams) bread flour, 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat until all sides have been folded in. Gather the dough into a loose ball and place seam-side down. Cover and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (4 total rounds), resting 15 minutes between each set.
  • Turn the dough out onto a lightly floured surface and divide it into two equal pieces. Working with one piece at a time, gently stretch it into a rectangle. Fold it like a letter by bringing one short end toward the center, then folding the other over top. Repeat with the remaining sides, then flip seam-side down and shape into a tight ball by gently pulling it toward you against the counter to build surface tension. Repeat with the second piece.
  • At this point, you can let the dough rest at room temperature for about 1 hour and use it the same day, or cover and refrigerate it for up to 72 hours for a longer, slower ferment that develops deeper flavor and a better texture.
  • When ready to use, bring the dough to room temperature if chilled. Stretch it into your pizza base, then top and bake using your preferred method.

Cooking Methods

  • Pizza stone: Preheat oven to 500–550°F with stone inside. Bake pizza for 8–10 minutes, or until crust is golden and cheese is bubbly.
  • Baking sheet: Bake at 475–500°F for 12–15 minutes, or until crust is browned and toppings are cooked through.
  • Pizza oven (Ooni-style): Cook at 700–900°F for 60–90 seconds, rotating as needed for even cooking.

Notes

  • Storage: Store dough balls in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1dough ball | Calories: 1330kcal | Carbohydrates: 238g | Protein: 46g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 2415mg | Potassium: 465mg | Fiber: 7.5g | Sugar: 1g | Calcium: 68mg | Iron: 17.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Chipotle Brown Sugar Bacon Sourdough Bread

This Chipotle Brown Sugar Bacon Sourdough Bread has crispy bacon folded right into the dough with a sweet-spicy chipotle brown sugar swirl. It’s savory, smoky, a little sweet, and perfect for sandwiches.

A slice of smoky brown sugar bacon sourdough bread on a cutting board.

"Love the flavor and crunch of the brown sugar and that chipotle heat is amazing!"

That’s the text my neighbor sent me after I dropped off a loaf of this chipotle brown sugar bacon sourdough bread.

Since I’m single, I usually end up sharing a lot of the sourdough I test for the blog with neighbors. And she told me this one was one of her all-time favorites I’ve made. Her and her husband turned it into steak paninis for dinner - yum!

This loaf has crispy bacon folded right into the dough. Then, during shaping, a mix of brown sugar and chipotle chili powder gets rolled in to create a sweet, smoky, slightly spicy swirl throughout the bread.

It’s the kind of loaf that feels a little indulgent and impressive, but is actually pretty easy to make. And it makes the best sandwiches.

I hope you give it a try and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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 slightly longer.
  • Bacon- Use your favorite bacon and cook it until very crispy. This helps reduce excess fat and keeps the dough from becoming too greasy.
  • Brown Sugar- Adds a subtle sweetness that balances the salty bacon and smoky chipotle spice.
  • Chipotle Powder- Gives the bread a smoky heat. You can adjust the spice level by reducing the amount or swapping for a milder chili powder.
  • Water- Warm water (about 80–90°F) helps encourage fermentation.
  • Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
  • 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.
The ingredients to make smoky brown sugar bacon sourdough bread. Each ingredient is labeled with text. They include bacon, brown sugar, sourdough starter, bread flour, water, chipotle powder, and salt.

Tips for Success

  • Weigh your ingredients. A kitchen scale gives the most accurate hydration and the most 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.
  • Crisp bacon well. Cook the bacon until fully crisp so it adds flavor without releasing excess grease into the dough.
  • Watch the dough, not the clock. Bulk fermentation is complete when the dough looks puffy, airy, and roughly doubled. Timing will vary based on temperature and starter strength.
  • Seal filling. When shaping the dough, make sure the seam is tightly sealed to help prevent the brown sugar filling from leaking or caramelizing too much while baking.
  • Cool before slicing. Allow the bread to cool for at least 2 hours before slicing so the crumb can fully set and avoid a gummy texture.

How to Make Smoky Brown Sugar Bacon Sourdough Bread

Follow these step-by-step photos to make your own bacon sourdough bread with a chipotle brown sugar swirl. Full details are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Cook bacon. Bake bacon at 400°F for 15–20 minutes until crispy. Drain, cool, and chop into small pieces.

Nine slices of cooked bacon on a parchment-lined baking sheet.
Cooked bacon being chopped on a cutting board.

Step 3: Mix dough. Combine water and starter. Add bread flour and salt, mixing until a sticky dough forms. Rest 20 minutes.

Active sourdough starter and water whisked together in a bowl.
Sourdough bread dough in a bowl.

Step 4: Stretch and fold. Add bacon during first set of stretch and folds (¼ each round). Complete 4 sets total, resting 15 minutes between each.

Chopped bacon being folded into sourdough bread dough.
Chopped bacon being folded into sourdough bread dough.

Step 5: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.

Smoky brown sugar bacon sourdough bread dough in a straight-sided container before bulk fermentation.
Smoky brown sugar bacon sourdough bread dough in a straight-sided container after bulk fermentation.

Step 6: Make chipotle sugar mix. Mix brown sugar, chipotle powder, and flour in a small bowl.

Chipotle powder, brown sugar, and flour mixed together in a small bowl.

Step 7: Shape and fill. Stretch dough into a rectangle. Sprinkle sugar mixture over top, leaving a border. Roll tightly into a log and seal seams.

Brown sugar and chipotle powder being sprinkled over the fermented dough.
The dough being rolled up to enclose the brown sugar chipotle mixture.

Step 8: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.

The shaped dough in an oval proofing basket before cold proofing overnight.
The shaped dough in an oval proofing basket after cold proofing overnight.

Step 9: 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 45 minutes covered, then 5 minutes uncovered. Let cool at least 2 hours before slicing.

The proofed dough being scored on a piece of parchment paper.
A baked loaf of spicy brown sugar bacon sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your smoky brown sugar bacon sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 7:30-8:00 AM: Cook the bacon.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds; add bacon.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
  • 5:30–6:00 PM: Shape and fill 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 chipotle brown sugar bacon sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 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.

Serving Suggestions

This sweet and spicy bacon sourdough is incredible for sandwiches—especially BLTs, grilled cheese, turkey, or egg breakfast sandwiches. It also works beautifully toasted and topped with avocado or cottage cheese, or sliced and used as a base for a flavorful bruschetta.

A whole loaf of chipotle brown sugar bacon sourdough bread on a cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A slice of smoky brown sugar bacon sourdough bread on a cutting board.
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Chipotle Brown Sugar Bacon Sourdough Bread

This Chipotle Brown Sugar Bacon Sourdough Bread has crispy bacon folded right into the dough with a sweet-spicy chipotle brown sugar swirl. It’s savory, smoky, a little sweet, and perfect for sandwiches.
Course Bread
Cuisine American
Prep Time 1 day 7 hours
Cook Time 45 minutes
Total Time 1 day 7 hours 45 minutes
Servings 12 slices
Calories 212kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 8 ounces bacon
  • 1 ½ cups (360 grams) water
  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's or table salt, or measure by weight
  • ¼ cup brown sugar
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon flour
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before mixing the dough so that it’s 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.
  • Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange the bacon in a single layer and bake for 15–20 minutes, or until crispy. Transfer to a paper towel-lined plate to drain and cool, then chop into small pieces.
    8 ounces bacon
  • In a large bowl, whisk together the water and active sourdough starter. Add the bread flour and salt, mixing until a sticky dough forms with no dry flour remaining. Cover and let rest for 20 minutes.
    1 ½ cups (360 grams) water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Gently flatten the dough and sprinkle ¼ of the chopped bacon over the top. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat, adding another ¼ of the bacon each round until fully incorporated. Gather the dough into a loose ball, place seam-side down, cover, and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (4 total rounds), resting 15 minutes between each.
  • Cover the dough and let it rise at room temperature until nearly doubled, bubbly, and airy (about 4–12 hours depending on your kitchen temperature and starter strength).
    • A straight-sided container makes it easier to track the rise.
  • In a small bowl, mix together the brown sugar, chipotle powder, and flour. Set aside.
    ¼ cup brown sugar, 1 tablespoon chipotle chili powder, 1 tablespoon flour
  • Turn the dough out onto a lightly floured surface and gently stretch it into a large rectangle. Sprinkle the brown sugar chipotle mixture evenly over the surface, leaving a ½-inch border. Starting from a short edge, roll the dough up tightly like a jelly roll, tucking the sides in as you go. Pinch the seam and ends to seal, then gently shape into a round or oval loaf.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam-side up in the basket and pinch the seam closed if needed. Cover and refrigerate for 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once it reaches temperature, let it heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, and place the dough inside. Cover and bake for 45 minutes. Remove the lid and bake an additional 5 minutes, or until the crust reaches your desired color.
    2 ice cubes
  • Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing so the crumb sets fully.

Notes

  • Storage: Store at room temperature for 1-2 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 212kcal | Carbohydrates: 37.5g | Protein: 8.5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 472mg | Potassium: 89mg | Fiber: 1g | Sugar: 5g | Calcium: 15mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

High-Protein Sourdough Pizza Dough (With Whey Protein)

This High-Protein Sourdough Pizza Dough sneaks in a scoop of whey protein for about 3g extra protein per slice. Same sourdough flavor, just more satisfying.

A cheese pizza on a pizza peel made with high-protein sourdough pizza dough.

After making my high-protein sourdough bread, I still had a big tub of unflavored whey protein concentrate sitting in my pantry. And while I do lift weights, I’m not really a protein shake person.

So I started thinking… okay, how else can I use this? Of course, sourdough pizza dough felt like the obvious next step.

The first time I tried it, I got a little overenthusiastic and added two scoops. Big mistake... it turned into a gluey mess. Turns out whey protein can mess with gluten development a bit (learned that the hard way).

After some testing, I found that one scoop is the sweet spot, which adds about 3g of protein per slice of pizza. Huge win!

This high-protein sourdough pizza dough is such a good option if you want to indulge in pizza night but also want to sneak in a little extra protein. You can top and bake it however you normally would. It still bakes up chewy, bubbly, and crispy, just like my classic sourdough pizza dough.

I hope you try it and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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 slightly longer.
  • Whey Protein- I use one scoop of unflavored whey protein concentrate. Mixing it into the dry ingredients first helps it distribute evenly, preventing clumps and ensuring a more consistent dough texture.
  • Water- Warm water (about 80–90°F) helps encourage fermentation.
  • Bread Flour- Provides structure and chew. All-purpose flour can be used but the crust may be slightly softer and less chewy.
  • 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.
Ingredients to make high-protein sourdough pizza dough. Each ingredient is labeled with text. They include active sourdough starter, whey protein, bread flour, water, salt, and olive oil.

Tips for Success

  • Weigh your ingredients. A kitchen scale gives the most accurate hydration and the most 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.
  • Expect a slightly tighter dough. Whey protein absorbs liquid differently than flour, so this dough may feel a bit firmer or less elastic than a traditional sourdough pizza dough.
  • Watch the dough, not the clock. Bulk fermentation is complete when the dough looks puffy, airy, and roughly doubled. Timing will vary based on temperature and starter strength.

How to Make High-Protein Sourdough Pizza Dough

Follow these step-by-step photos to make sourdough protein pizza dough with whey protein powder. Full details are in the recipe card below.

Step 1: Mix dough. Combine bread flour, whey protein, and salt. In a separate bowl, mix water, starter, and olive oil, then add dry ingredients. Stir until a sticky dough forms and no dry flour remains. Rest 20 minutes.

Water, active sourdough starter, and olive oil whisked together in a bowl.
Sourdough protein pizza dough mixed in a bowl.

Step 2: Stretch and fold. With damp hands, perform a set of stretch and folds. Repeat 3 more times (4 total rounds), resting 15 minutes between each set.

High-protein sourdough pizza dough being stretched and folded in a bowl.
High-protein sourdough pizza dough being stretched and folded in a bowl.
Sourdough protein pizza dough in a bowl after being stretched and folded.

Step 3: Bulk ferment. Let dough rise until puffy, airy, and nearly doubled (4–12 hours depending on temperature and starter strength).

High-protein sourdough pizza dough in a straight-sided container before bulk fermentation.
High-protein sourdough pizza dough in a straight-sided container after bulk fermentation.

Step 4: Shape. Turn dough onto a lightly floured surface. Shape into a tight ball by folding and pulling it toward you to build surface tension.

Sourdough pizza dough with whey protein being shaped on a floured counter.
High-protein sourdough pizza dough being shaped on a floured counter.
Sourdough protein pizza dough shaped into a dough ball on a floured counter.

Step 5: Proof. Let rest at room temperature for about 1 hour for same-day use, or refrigerate up to 72 hours for a longer, more flavorful ferment.

High-protein sourdough pizza dough stretched out on a pizza peel.

Baker's Timeline

Here’s a sample timeline to help you plan your sourdough protein pizza dough.

  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds.
  • 9:30 AM–3:30 PM (varies): Bulk fermentation (until nearly doubled in size).
  • 3:30–4:00 PM: Shape.
  • 4:00-5:00 PM: Proof (or refrigerate up to 3 days).
  • 5:00 PM: Make pizza.

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

Wrap high-protein sourdough pizza dough tightly in plastic wrap and refrigerate for up to 3 days.

For longer storage, freeze individual dough balls in a freezer-safe bag or container for up to 3 months. When ready to use, thaw overnight in the refrigerator, then bring to room temperature before shaping and baking.

Serving Suggestions

Use this high-protein sourdough pizza dough anywhere you’d normally use classic sourdough pizza dough. It’s perfect for everything from mushroom, buffalo chicken, or white pizza to calzones or pizza rolls.

A slice of high-protein sourdough pizza showing the texture of the crust after baking.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Pizza Recipes

📖 Recipe

A cheese pizza on a pizza peel made with high-protein sourdough pizza dough.
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High-Protein Sourdough Pizza Dough

This High-Protein Sourdough Pizza Dough sneaks in a scoop of whey protein for about 3g extra protein per slice. Same sourdough flavor, just more satisfying.
Course Pizza
Cuisine American
Prep Time 8 hours
Cook Time 0 minutes
Total Time 8 hours
Servings 8 slices
Calories 212kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • In a medium bowl, whisk together the bread flour, whey protein, and salt. Set aside.
    3 cups (360 grams) bread flour, 1 scoop (30 grams) whey protein concentrate, 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt
  • In a large bowl, whisk together the water, sourdough starter, and olive oil (if using). Add the dry ingredients and mix until a sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.
    1 cup (240 grams) water, ½ cup (100 grams) active sourdough starter, 1 teaspoon (5 grams) olive oil
  • Lightly wet your hands. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat. Continue until all sides have been folded in. Gather the dough into a loose ball, place seam-side down, cover, and rest for 15 minutes. Repeat this process 3 more times (4 total rounds), resting 15 minutes between each set.
  • Cover the dough and let it rise until nearly doubled, airy, and bubbly (about 4–12 hours depending on your kitchen temperature and starter strength).
    • A straight-sided container can help you see the rise more clearly.
  • Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it, like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
  • At this point, you can let the dough rest at room temperature for about 1 hour and use it the same day, or cover and refrigerate it for up to 72 hours for a longer cold ferment that develops more flavor and a better texture.
  • When you’re ready to bake, simply bring the dough to room temperature if chilled, stretch it into your pizza base, then top and bake however you like.

Cooking Methods

  • Pizza stone: Preheat oven to 500–550°F with stone inside. Bake pizza for 8–10 minutes, or until crust is golden and cheese is bubbly.
  • Baking sheet: Bake at 475–500°F for 12–15 minutes, or until crust is browned and toppings are cooked through.
  • Pizza oven (Ooni-style): Cook at 700–900°F for 60–90 seconds, rotating as needed for even cooking.

Notes

  • Storage: Store pizza dough in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 212kcal | Carbohydrates: 38g | Protein: 10.5g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 408mg | Potassium: 89mg | Fiber: 1g | Sugar: 0.5g | Calcium: 28.5mg | Iron: 2.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

French Onion Soup Sourdough Bread with Caramelized Onions and Gruyère

This French Onion Soup Sourdough Bread is rich, soft, and deeply flavorful with sweet caramelized onions, melted Gruyère, and savory beef stock baked into every bite.

A whole loaf of French onion soup sourdough bread.

"The flavor is so intense and so good, I can’t get over how it tastes like French onion soup!"

My neighbor sent me that text after I shared a loaf of this French onion soup sourdough bread with her. She said made grilled cheese with it and it was the best she'd ever had.

This is easily one of the most flavor-packed sourdough inclusion loaves I’ve made so far. You’ve got two whole onions caramelized in butter, then simmered with garlic, thyme, and beef stock. Fold in freshly grated Gruyère and it really does taste just like a cozy bowl of soup baked into sourdough.

I tested this one a few times because all that richness does make for a slightly heavier dough, so you’ll notice a bit less oven spring than a classic loaf. But it’s honestly not enough to be a huge issue. And the flavor payoff more than makes up for it.

If you love French onion soup (or even just caramelized onions in general), this one is a must-try.

Hope you love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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 slightly longer.
  • Onions- I use 2 large sweet yellow onions, thinly sliced into half-moons. Sweet onions work best here because they caramelize beautifully and give that classic French onion soup flavor.
  • Beef Stock- Use about 1 ½ cups of homemade or high-quality store-bought stock. Adjust slightly for your preferred hydration if needed.
  • Gruyère Cheese- Shred your own for best melt and flavor. Swiss or mozzarella + parmesan can be substituted.
  • Thyme & Garlic- Fresh is best, but dried thyme (about ⅓ the amount) can be used.
  • Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
  • 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.
The ingredients to make French onion soup sourdough bread. Each ingredient is labeled with text. They include bread flour, sourdough starter, onion, beef stock, garlic, thyme, Gruyere, butter, and salt.

Tips for Success

  • Weigh your ingredients. A kitchen scale gives the most accurate hydration and the most 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.
  • Use fresh ingredients. Freshly shredded Gruyère, along with fresh thyme and garlic, makes a noticeable difference in flavor.
  • Watch the dough, not the clock. Bulk fermentation is complete when the dough looks puffy, airy, and roughly doubled. Timing will vary based on temperature and starter strength.
  • Expect a heavier dough. Because this dough includes butter, cheese, and moisture-rich caramelized onions, it won’t have as much oven spring as a classic sourdough. To help lighten it, you can drain or lightly pat the onions before adding the stock, or use only half of the caramelized onions in the dough.
  • Cool before slicing. Allow the bread to cool for at least 2 hours before slicing so the crumb can fully set and avoid a gummy texture.

How to Make French Onion Soup Sourdough Bread

Follow these step-by-step photos to make your own caramelized onion sourdough bread. Full details are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Make soup. Cook onions in butter with salt over medium-low heat until deeply golden (about 1 hour). Add garlic, thyme, then beef stock. Cool to 90°F or below.

Caramelized onions, garlic, and thyme in a stainless steel pot.
French onion soup in a stainless steel pot.

Step 3: Mix dough. Combine cooled soup with starter, flour, and salt. Mix until no dry flour remains. Rest 20 minutes.

French onion soup whisked together with active sourdough starter in a bowl.
French onion soup sourdough bread dough in a bowl.

Step 4: Stretch and fold. Add Gruyère during first set of stretch and folds (¼ each round). Complete 4 sets total, resting 15 minutes between each set.

Gruyere cheese being folded into sourdough bread dough.
Gruyere cheese being folded into the dough.
Stretched and folded French onion soup sourdough bread dough in a bowl.

Step 5: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.

French onion soup sourdough bread dough in a straight-sided container before bulk fermentation.
French onion soup sourdough bread dough in a straight-sided container after bulk fermentation.

Step 6: Shape. Gently shape the dough into a tight round.

French onion soup sourdough bread dough being shaped on a floured counter.
French onion soup sourdough bread dough being shaped on a floured counter.
French onion soup sourdough bread dough being shaped into a round ball on a floured counter.

Step 7: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.

French onion soup sourdough bread dough in an oval proofing basket before cold proofing overnight.
French onion soup sourdough bread dough in an oval proofing basket after cold proofing overnight.

Step 8: 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 45 minutes covered, then 5 minutes uncovered. Let cool at least 2 hours before slicing.

French onion soup sourdough bread being scored on a piece of parchment paper.
A baked loaf of French onion soup sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your French onion sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 7:00-8:00 AM: Make French onion soup base.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds; add cheese.
  • 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 French onion soup sourdough bread (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.

A slice of French onion soup sourdough bread.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A whole loaf of French onion soup sourdough bread.
Print Pin Save
5 from 1 vote

French Onion Soup Sourdough Bread

This French Onion Soup Sourdough Bread is rich, soft, and deeply flavorful with sweet caramelized onions, melted Gruyère, and savory beef stock baked into every bite.
Course Bread
Cuisine American, French
Prep Time 1 day 7 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 9 hours 45 minutes
Servings 12 slices
Calories 245kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

French Onion Soup Base

  • 4 tablespoons unsalted butter
  • 2 large yellow onions thinly sliced
  • 1 tablespoon Diamond Crystal Kosher Salt use ½ tablespoon if using Morton's brand or table salt, or measure by weight
  • 4 cloves garlic minced
  • 2 tablespoons thyme leaves removed from stem
  • 1 ½ cups (360 grams) beef stock

Sourdough Bread

  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 1 teaspoon (3 grams) Diamond Crystal Kosher Salt use ½ teaspoon if using Morton's brand or table salt, or measure by weight
  • 1 cup (100 grams) Gruyère cheese shredded
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before mixing the dough so that it’s 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.
  • Melt the butter in a large skillet over medium heat. Add the sliced onions and salt. Cook, stirring occasionally, over medium to medium-low heat for about 1 hour, until the onions are deeply golden and caramelized. Add the garlic and thyme and cook for 2–3 more minutes, just until fragrant. Pour in the beef stock and stir to combine. Remove from heat and let the mixture cool to 90°F or lower before using.
    4 tablespoons unsalted butter, 2 large yellow onions, 1 tablespoon Diamond Crystal Kosher Salt, 4 cloves garlic, 2 tablespoons thyme leaves, 1 ½ cups (360 grams) beef stock
  • In a large mixing bowl, whisk together the cooled soup and active sourdough starter. Add the bread flour and salt, then mix until no dry flour remains and a rough, sticky dough forms. Cover and let rest for 20 minutes.
    ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Gently flatten the dough and sprinkle ¼ of the Gruyère over the top. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat, adding another ¼ of the cheese each time, until all is incorporated. Gather the dough into a loose ball and place it seam-side-down in the bowl. Cover and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (4 total rounds), resting 15 minutes between each round.
    1 cup (100 grams) Gruyère cheese
  • Cover the dough and let it rise until nearly doubled and bubbly, about 4–12 hours depending on your kitchen temperature and starter strength.
    • A straight-sided container makes it easier to track the rise.
  • Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it, like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 45 minutes. Remove the lid and bake an additional 5 minutes, or until the crust reaches your desired color.
    2 ice cubes
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Note: This is a rich dough (butter + cheese + onions), so oven spring can be slightly less than a traditional sourdough loaf. For a lighter loaf, drain or pat the caramelized onions dry before adding the beef stock, or reserve half of the onions before adding stock.
  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 245kcal | Carbohydrates: 35g | Protein: 9.5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 490mg | Potassium: 105mg | Fiber: 1.5g | Sugar: 1g | Vitamin C: 2mg | Calcium: 101mg | Iron: 2.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Savory Garlic Parmesan Rosemary Sourdough Bread

This Parmesan Rosemary Sourdough Bread is a savory, cheesy loaf infused with fresh rosemary and garlic. It has a soft crumb and golden crust and is perfect for sandwiches, dipping in olive oil, or enjoying warm.

A sliced loaf of rosemary parmesan sourdough bread.

There I was, staring at my oven while my test loaf of this parmesan rosemary sourdough bread baked away. And I suddenly noticed the temperature read 375°F instead of 450°F.

Oops. Let’s just say sometimes I do silly things like preheat my oven wrong and don’t realize until it’s too late.

So yes, my first attempt came out a little flat. But it wasn’t a total loss! I turned it into delicious croutons and all was well.

Round two, though, was exactly what I wanted. It needed a little more parmesan and garlic powder anyway. So really, it all worked out perfectly.

I love this savory loaf because it’s beginner-friendly and super versatile. You can use it for sandwiches, dip it in olive oil or soup, or just enjoy it warm with butter. It’s definitely one of those sourdough bread recipes you’ll want to keep in your back pocket.

I hope you give it a try and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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 slightly longer.
  • Parmesan Cheese- Freshly grated parmesan melts more evenly into the dough and adds the best flavor throughout the loaf. You can substitute with pecorino romano or asiago for a similar flavor.
  • Rosemary- Fresh rosemary gives the best flavor, but dried can be used in a pinch (use about 1–2 teaspoons and crush slightly to release flavor).
  • Garlic Powder- Adds a subtle garlic flavor throughout the bread. You can substitute with roasted garlic for a stronger, more savory flavor.
  • Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly flatter and more dense.
  • Water- Use warm water (80-90°F) to encourage fermentation.
  • 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.
The ingredients to make rosemary parmesan sourdough bread. Each ingredient is labeled with text. They include water, bread flour, rosemary, salt, parmesan, and active sourdough starter.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale ensures accurate hydration and consistent results every time.
  • Start with an active starter. It should be bubbly and recently fed so your dough rises well. You can use 1–2 day old discard, but expect a longer fermentation.
  • Use freshly grated parmesan. It melts more evenly and adds a richer, more pronounced flavor to the bread.
  • Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. Timing will vary based on your kitchen temperature and starter strength.
  • Let it cool before slicing. Allow the bread to cool for at least 2 hours so the crumb sets properly. Cutting too early can make it gummy.

How to Make Parmesan Rosemary Sourdough Bread

Follow these step-by-step photos to make your own garlic rosemary parmesan sourdough bread. Full details are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk warm water, active starter, and vanilla. Add flour and salt, then mix into a sticky dough. Rest 20 minutes.

Active sourdough starter and water whisked together in a bowl.
Sourdough bread dough mixed together in a bowl.

Step 3: Prepare mix-ins. Mix parmesan, rosemary, and garlic powder in a small bowl.

Grated parmesan cheese, fresh rosemary, and garlic powder mixed together in a small bowl.

Step 4: Stretch and fold. Incorporate the mix-ins during your first round of stretch and folds. Complete 4 rounds total, resting 15 minutes between each.

Parmesan and rosemary on top of sourdough dough, which is being stretched out of the bowl.
Rosemary and parmesan cheese being folded into sourdough bread dough.
A stretched and folded dough ball of parmesan rosemary sourdough in a bowl.

Step 5: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.

Rosemary parmesan sourdough bread dough in a straight-sided container before bulk fermentation.
Rosemary parmesan sourdough bread dough in a straight-sided container after bulk fermentation.

Step 6: Shape. Gently shape the dough into a tight round.

Fermented parmesan rosemary sourdough bread dough being shaped on a floured counter.
Fermented parmesan rosemary sourdough bread dough being shaped on a floured counter.
Fermented parmesan rosemary sourdough bread dough being shaped into a dough ball on a floured counter.

Step 7: Proof.Transfer to a floured proofing basket, cover, and refrigerate overnight.

Parmesan rosemary sourdough bread dough in a proofing basket before cold proofing overnight.
Parmesan rosemary sourdough bread dough in a proofing basket after cold proofing overnight.

Step 8: 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 40 minutes covered, then 5 minutes uncovered. Let cool at least 2 hours before slicing.

Parmesan rosemary sourdough bread dough being scored on a piece of parchment paper.
A baked loaf of rosemary parmesan sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your parmesan rosemary sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds; add mix-ins.
  • 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 rosemary parmesan sourdough bread (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.

A whole loaf of rosemary parmesan sourdough bread.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A sliced loaf of rosemary parmesan sourdough bread.
Print Pin Save

Garlic Parmesan Rosemary Sourdough Bread

This Parmesan Rosemary Sourdough Bread is a savory, cheesy loaf infused with fresh rosemary and garlic. It has a soft crumb and golden crust and is perfect for sandwiches, dipping in olive oil, or enjoying warm.
Course Bread
Cuisine American, Italian
Prep Time 1 day 6 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 8 hours 45 minutes
Servings 12 slices
Calories 185kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ½ cups (360 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's kosher or table salt, or measure by weight
  • ¾ cup (60 grams) parmesan cheese freshly grated
  • 2 tablespoons fresh rosemary removed from stem, roughly chopped
  • 2 teaspoons garlic powder
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before mixing the dough so that it’s 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.
  • In a large bowl, whisk together the warm water and active starter. Add the bread flour and salt, mixing until a rough, sticky dough forms and no dry flour remains. Cover and let rest for 20 minutes.
    1 ½ cups (360 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • In a small bowl, combine the grated parmesan, chopped rosemary, and garlic powder.
    ¾ cup (60 grams) parmesan cheese, 2 tablespoons fresh rosemary, 2 teaspoons garlic powder
  • Lightly wet your hands. Gently flatten the dough and sprinkle ¼ of the parmesan mixture over the top. Stretch one side of the dough up and fold it over itself. Rotate the bowl 90° and repeat, adding another ¼ of the mixture each time, until all is incorporated. Gather the dough into a loose ball and place it seam-side-down in the bowl. Cover and rest for 15 minutes. Repeat this stretch-and-fold process 3 more times (4 total rounds), resting 15 minutes between each round.
  • Cover the dough and let it rise until nearly doubled and bubbly, about 4–12 hours depending on your kitchen temperature and starter strength. A straight-sided container can help you see the rise more clearly.
  • Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it, like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.
    2 ice cubes
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Storage: Store in an airtight container or bread box at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 185kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 3.5mg | Sodium: 394mg | Potassium: 69mg | Fiber: 1g | Calcium: 69mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Thick & Chewy Sourdough Discard Brookies with Chocolate Chips

These Sourdough Brookies are the ultimate mashup of a chocolate chip cookie and brownie in one rich, chewy, chocolatey dessert. Made with sourdough discard, they’re fun, easy, and ready the same day.

A stack of three sourdough brookies on a wooden cutting board with more brookies out of focus in the background.

The day after I had my neighbor over for dinner, she went into labor with her first baby.

I had sent her home with some of my sourdough brownies, and her husband later told me she was eating one when her water broke. I’m not saying the brownies caused it… but I’m not not saying it either.

So what does this have to do with sourdough brookies?

A couple months later, my sister was due with her first baby and asked me to make her some brownies. We joked that maybe they would “help” start labor too.

But I didn’t want to make plain brownies, so I layered my sourdough discard chocolate chip cookie dough on top. And that’s how these sourdough brookies were born (and no joke, my niece arrived two days later).

So whether you’re trying to induce labor or just looking for the ultimate sourdough discard dessert, these brookies are a must-try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tang and is a great way to use up leftover discard.
  • Chocolate Chips- Melt into the brownie layer for a richer, fudgier texture. In the cookie layer, use semi-sweet or swap for milk, dark, or white chocolate chips.
  • Cocoa Powder- Gives the brownie layer its deep chocolate flavor. Either natural cocoa or Dutch-processed can be used.
  • All-Purpose Flour- Provides structure for both layers. Be careful not to overmix to keep the texture light.
  • Sugar- Sweetens both layers. Granulated sugar helps with structure and browning, while brown sugar (in the cookie layer) adds moisture and chew.
  • Butter- Adds richness and helps create a soft, tender texture in both the brownie and cookie layers.
  • Egg + Yolk- Adds structure and richness. The extra yolk in the brownie layer helps create a fudgier texture.
  • Vanilla Extract- Enhances the overall flavor of both layers.
  • Baking Soda- Used in the cookie layer to help it spread and brown properly.
  • Baking Powder- Used in the brownie layer to give it a slight lift while keeping it fudgy.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or reduce the volume by half.
The ingredients to make sourdough brookies. Each ingredient is labeled with text. They include sourdough discard, vanilla, cocoa powder, flour, chocolate chips, eggs, butter, brown sugar, granulated sugar, baking powder, baking soda, and salt.

Tips for Success

  • Weigh your ingredients. A kitchen scale ensures consistent results every time.
  • Use an aluminum pan. Helps the brookies bake evenly so the brownie layer cooks through without overbaking the edges.
  • Bring ingredients to room temperature. Butter, eggs, and sourdough discard will mix more smoothly into the batter.
  • Cover with foil if needed. If the top is browning too quickly, loosely tent with foil.
  • Cool completely before slicing. Cutting too early can cause the brookies to fall apart and seem underbaked.

How to Make a Sourdough Brookies

Follow these step-by-step photos to make thick, fudgy sourdough brookies. Full instructions are in the recipe card below.

Step 1: Make brownie layer. Melt butter with sugar in a saucepan until smooth. Whisk in the egg + extra yolk, then stir in cocoa powder, sourdough discard, vanilla, baking powder, and salt. Fold in chocolate chips and flour, then spread the batter evenly in the pan.

Sourdough brownie batter being spread into a parchment-lined, square aluminum pan.

Step 2: Make cookie layer. Whisk flour, salt, and baking soda in a bowl. In a separate bowl, beat butter and sugars until fluffy, then mix in the egg, sourdough discard, and vanilla. Stir in the flour mixture and fold in chocolate chips.

The sourdough chocolate chip cookie dough in a glass mixing bowl.

Step 3: Assemble. Dollop the cookie dough over the brownie layer and swirl gently with a knife or skewer for a marbled effect.

Sourdough chocolate chip cookie dough being swirled on top of the sourdough brownie batter in a pan.

Step 4: Bake + cool. Bake for about 60 minutes, or until a toothpick in the center comes out clean. Let cool in the pan for 1 hour, then finish on a wire rack. Slice into 16 squares and enjoy!

Baked sourdough brookies in a parchment-lined square pan.
A batch of sourdough discard brookies cut into 16 pieces.

How to Store

Store sourdough brookies in an airtight container at room temperature for up to 4 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.

A batch of sourdough brookies on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Dessert Recipes

📖 Recipe

A stack of three sourdough brookies on a wooden cutting board with more brookies out of focus in the background.
Print Pin Save

Sourdough Discard Brookies

These Sourdough Brookies are the ultimate mashup of a chocolate chip cookie and brownie in one rich, chewy, chocolatey dessert. Made with sourdough discard, they’re fun, easy, and ready the same day.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Cool Time 1 hour
Total Time 2 hours 45 minutes
Servings 16 servings
Calories 360kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sourdough Brownie Ingredients

  • ½ cup (113 grams; 1 stick) unsalted butter
  • 1 cup (200 grams) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • ½ cup (50 grams) cocoa powder
  • ¼ cup (50 grams) sourdough starter discard
  • 1 teaspoon vanilla extract
  • ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's kosher or table salt
  • ½ teaspoon baking powder
  • 1 cup (170 grams) semi-sweet chocolate chips
  • ⅓ cup (40 grams) all-purpose flour

Sourdough Chocolate Chip Cookie Ingredients

  • 1 ¼ cup (150 grams) all-purpose flour
  • ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's kosher or table salt
  • ½ teaspoon baking soda
  • ½ cup (113 grams; 1 stick) unsalted butter softened
  • ⅓ cup (75 grams) brown sugar packed
  • ⅓ cup (75 grams) granulated sugar
  • 1 large egg
  • 3 tablespoons (38 grams) sourdough starter discard
  • 2 teaspoons vanilla extract
  • 1 cup (170 grams) semi-sweet chocolate chips

Instructions

  • Preheat your oven to 325°F and position oven rack in the middle. Line an 8-inch square aluminum pan with parchment paper and set aside.
    • Using an aluminum pan ensures the brownies cook evenly.

Make Brownie Layer

  • In a medium saucepan over medium-low heat, melt the butter. Once melted, whisk in the granulated sugar until smooth and shiny, about 2–3 minutes. Remove from heat and let it cool slightly.
    ½ cup (113 grams; 1 stick) unsalted butter, 1 cup (200 grams) granulated sugar
  • Whisk in the whole egg and extra yolk until smooth. Then stir in cocoa powder, sourdough discard, vanilla extract, baking powder, and salt until well combined. Fold in the chocolate chips until mostly melted, then gently fold in the flour until just combined.
    1 large egg, 1 egg yolk, ½ cup (50 grams) cocoa powder, ¼ cup (50 grams) sourdough starter discard, 1 teaspoon vanilla extract, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon baking powder, 1 cup (170 grams) semi-sweet chocolate chips, ⅓ cup (40 grams) all-purpose flour
  • Spread the brownie batter evenly in the prepared pan and set aside while you make the cookie dough.

Make Cookie Layer

  • In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
    1 ¼ cup (150 grams) all-purpose flour, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon baking soda
  • In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg until fully incorporated. Then mix in the sourdough discard and vanilla extract until smooth.
    ½ cup (113 grams; 1 stick) unsalted butter, ⅓ cup (75 grams) brown sugar, ⅓ cup (75 grams) granulated sugar, 1 large egg, 3 tablespoons (38 grams) sourdough starter discard, 2 teaspoons vanilla extract
  • Gradually add the flour mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
    1 cup (170 grams) semi-sweet chocolate chips

Assemble and Bake

  • Dollop the cookie dough evenly over the brownie batter. Use a butter knife, skewer, or chopstick to swirl the layers together.
  • Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
    • If the top starts to brown too quickly, loosely cover with foil.
  • Let the brookies cool in the pan for 1 hour, then transfer to a wire rack to finish cooling. Once completely cooled, slice into 16 squares and enjoy!

Notes

  • Storage: Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1brookie | Calories: 360kcal | Carbohydrates: 48g | Protein: 5g | Fat: 19.5g | Saturated Fat: 11.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 139mg | Potassium: 190mg | Fiber: 3g | Sugar: 32g | Calcium: 39.5mg | Iron: 3.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Chocolate Chip Sourdough Skillet Cookie (Easy Discard Recipe)

This Sourdough Skillet Cookie is a warm, gooey giant cookie packed with chocolate chips and made with sourdough discard, all baked in a cast iron skillet. It’s an easy, quick dessert that's perfect for sharing!

A piece of sourdough skillet cookie on a small plate. The rest of the skillet is out of focus in the background.

I mean… who wouldn’t love a warm, gooey, giant chocolate chip cookie?

Cookies are easily my favorite dessert. I love them so much that I already have 18 sourdough cookie recipes on my blog... including my sourdough discard chocolate chip cookies, which this skillet version is based on!

My first attempt at this sourdough skillet cookie was delicious, but the center was way underbaked. There was just too much dough in the skillet for it to cook through before the top got too brown.

So, back to the kitchen I went. I reduced the dough by about ¼ and added a few extra minutes to the bake time. And it turned out perfect.

Soft and chewy with crispy edges and loads of melty chocolate chips, this sourdough skillet cookie is made for sharing. You can decorate it like a cake for birthdays, top it with ice cream, or dress it up with seasonal candy for a fun holiday twist.

Trust me, this is one of those desserts you’ll want to keep in your back pocket. I hope you give it a try and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tang and is a great way to use up leftover discard.
  • Chocolate Chips- Semi-sweet is classic, but feel free to swap in milk, dark, white chocolate, or even peanut butter chips. You can also mix different types for fun flavor combos.
  • All-Purpose Flour- Provides structure for the cookie.
  • Sugar- A combination of brown and granulated sugar gives the cookie a balance of sweetness, moisture, and chew.
  • Butter- Adds richness and helps create a soft, chewy cookie.
  • Egg + Yolk- Adds richness, moisture, and structure. The extra yolk helps make the cookie extra soft and fudgy in the center.
  • Vanilla Extract- Enhances all the flavors in the cookie. Pure vanilla is best, but imitation works in a pinch.
  • Baking Soda- Helps the cookie rise and brown.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or reduce the volume by half.
The ingredients to make sourdough skillet cookie. Each ingredient is labeled with text. They include sourdough discard, flour, vanilla, chocolate chips, eggs, baking soda, butter, brown sugar, granulated sugar, and salt.

Mix-In Ideas

Get creative with your sourdough cookie bars! Here are some fun mix-ins to try:

  • M&Ms
  • Cadbury Mini Eggs
  • Other chocolate chips (white chocolate, peanut butter, butterscotch, etc.)
  • Heath Bar pieces
  • Sprinkles
  • Chopped nuts
  • Crushed Oreos
  • Pretzels
  • Potato chips

💡 Tip: Keep additional mix-ins to ½ cup or less so your cookie bakes evenly.

Tips for Success

  • Weigh your ingredients. A kitchen scale ensures consistent results every time.
  • Bring ingredients to room temp. Butter, eggs, and sourdough discard mix more easily and evenly.
  • Don't overbake. The center should be just set (not jiggly) but slightly underbaked. It will continue to cook as it cools.
  • Use foil to prevent burning. If the top is browning too fast, loosely cover with foil.
  • Cool before slicing. Gives the cookie time to set.

Follow these step-by-step photos to make your own warm, gooey sourdough chocolate chip cookie in a skillet. Full instructions are in the recipe card below.

Step 1: Mix dry ingredients. Whisk flour, salt, and baking soda.

All-purpose flour, baking soda, and kosher salt in a glass mixing bowl.

Step 2: Combine wet ingredients. Beat butter with sugars until fluffy. Mix in egg, yolk, sourdough discard, and vanilla until smooth.

Sourdough discard cookie dough batter in a glass mixing bowl with a rubber spatula.

Step 3: Make cookie dough. Stir in dry ingredients, then fold in chocolate chips.

The sourdough chocolate chip cookie dough in a glass mixing bowl.

Step 4: Transfer to skillet. Spread dough in a 10-inch cast iron skillet, topping with extra chips.

Two hands using a rubber spatula to spread sourdough discard cookie dough in a cast iron skillet.

Step 5: Bake + cool. Bake 35–40 minutes at 325°F until golden and set. Let cool 1 hour before slicing.

A baked sourdough skillet cookie in a cast iron skillet.

How to Store

Once cooled, store slices of sourdough skillet cookie in an airtight container at room temperature for up to 4 days.

For longer storage, freeze slices in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.

A slice of sourdough skillet cookie on a small plate. A fork took a small piece from the cookie and is resting on the plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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

A piece of sourdough skillet cookie on a small plate. The rest of the skillet is out of focus in the background.
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Chocolate Chip Sourdough Skillet Cookie

This Sourdough Skillet Cookie is a warm, gooey giant cookie packed with chocolate chips and made with sourdough discard, all baked in a cast iron skillet. It’s an easy, quick dessert that's perfect for sharing!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 35 minutes
Cool Time 1 hour
Total Time 2 hours
Servings 16 servings
Calories 265kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ¾ cups + 2 tablespoons (225 grams) all-purpose flour
  • 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's kosher or table salt
  • ¾ teaspoon baking soda
  • ¾ cups (170 grams; 1 ½ sticks) unsalted butter softened
  • ½ cup (100 grams) brown sugar packed
  • ½ cup (100 grams) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • ¼ cup (50 grams) sourdough starter discard
  • 2 teaspoons vanilla extract
  • 1 ½ cups (255 grams) semi-sweet chocolate chips plus more for sprinkling on top

Instructions

  • Preheat the oven to 325℉.
  • In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
    1 ¾ cups + 2 tablespoons (225 grams) all-purpose flour, 1 teaspoon Diamond Crystal Kosher Salt, ¾ teaspoon baking soda
  • In a large bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the whole egg and egg yolk until fully incorporated. Then mix in the sourdough discard and vanilla extract until smooth.
    ¾ cups (170 grams; 1 ½ sticks) unsalted butter, ½ cup (100 grams) brown sugar, ½ cup (100 grams) granulated sugar, 1 large egg, 1 egg yolk, ¼ cup (50 grams) sourdough starter discard, 2 teaspoons vanilla extract
  • Gradually add the flour mixture to the wet ingredients, mixing together until just combined. Gently fold in the chocolate chips.
    1 ½ cups (255 grams) semi-sweet chocolate chips
  • Transfer the cookie dough into a 10-inch cast iron skillet. Use a rubber spatula to spread it evenly. Sprinkle extra chocolate chips on top if desired.
  • Bake for 35–40 minutes, or until the cookie is golden brown and the center is set. If the top starts to brown too quickly, cover loosely with foil. Be careful not to overbake, the cookie will continue cooking in the hot skillet after you remove it.
  • Let the skillet cookie cool for about 1 hour before slicing. Serve warm or at room temperature and enjoy!

Notes

  • Storage: Store cookie in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 138mg | Potassium: 113mg | Fiber: 1g | Sugar: 20g | Calcium: 23mg | Iron: 2.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Carrot Cake Sourdough Bread with Raisins, Pecans & Cinnamon Swirl

This Carrot Cake Sourdough Bread packs all the flavors of classic carrot cake into a sweet sourdough loaf. Made with fresh carrots, pecans, raisins, and a brown sugar-spice swirl, it's perfect for breakfast or dessert.

Slices of carrot cake sourdough bread on a wooden cutting board.

I’m not usually a big cake person, but there’s one I’ll never turn down: carrot cake. And with spring here and Easter just around the corner, I wanted to try my hand at a carrot cake sourdough bread.

My version is packed with freshly-grated carrots (a must!), chopped pecans (my favorite), and raisins. I also added a brown sugar swirl with cinnamon and other warm spices. Plus, I kept the dough low hydration, so it’s easy enough for beginners to tackle.

Let me tell you… this bread is so good! Sweet, warmly spiced, crunchy, chewy, soft. I could go on and on.

It’s delicious on its own, but even better loaded with cream cheese. It might just be my favorite sweet sourdough I’ve made so far.

Perfect for spring, Easter, or just because. I hope you give it a try and love it as much as I do!

Want carrot cake ready the same day? Give my carrot cake sourdough muffins a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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.
  • Carrots- Always use freshly grated carrots. Pre-shredded carrots are usually too thick and don’t have enough moisture.
  • Pecans- I used pecans, but any chopped nut works. Try walnuts, pistachios, or even sunflower seeds.
  • Raisins- Add natural sweetness. You can use regular raisins, golden raisins, or swap in dried cranberries, pineapple, or apricot.
  • Brown Sugar + Spices- Brown sugar adds a caramel-like sweetness, while warm spices give that classic carrot cake flavor. Add this mixture only during shaping to prevent cinnamon from slowing fermentation.
  • Bread Flour- Provides structure, chew, and height. All-purpose flour can be used but loaf may be slightly denser.
  • Water- Use warm water (80-90°F) to encourage yeast activity.
  • 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.
The ingredients to make carrot cake sourdough bread. Each ingredient is labeled with text. They include active sourdough starter, bread flour, vanilla, pecans, raisins, brown sugar, carrots, spices, water, and salt.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale ensures your hydration is accurate and gives consistent results every time.
  • Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old, but it may take a little longer to ferment.
  • Don't use pre-shredded carrots. They’re usually too thick and lack enough moisture, which can affect your loaf.
  • Add cinnamon during shaping. Swirling in the spice mixture at this stage keeps cinnamon from slowing down fermentation.
  • Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled—the timing will depend on your kitchen temp and starter.
  • Expect a darker crust. Exposed brown sugar naturally caramelizes, giving the loaf a deeper, golden-brown crust.
  • Let it cool before slicing. Allow the bread to cool for at least 2 hours so the crumb sets fully before cutting.

How to Make Carrot Cake Sourdough Bread

Here’s a quick look at how to make carrot cake sourdough bread—loaded with carrots, raisins, pecans, and a brown sugar-spice swirl. Full details are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk warm water, active starter, and vanilla. Add flour and salt, then mix into a sticky dough. Rest 20 minutes.

Water, sourdough starter, and vanilla extract whisked together in a bowl.
Sourdough bread dough mixed together in a bowl.

Step 3: Stretch and fold. Sprinkle in ¼ of the carrots, raisins, and pecans. Stretch and fold dough over itself, rotating and adding the remaining mix-ins. Repeat for 4 rounds, resting 15 minutes between each.

Shredded carrots, raisins, and pecans being folded into the dough.
Shredded carrots, raisins, and pecans being folded into the dough.
Carrot cake sourdough bread dough after being stretched and folded in a mixing bowl.

Step 4: Bulk fermentation. Cover and let the dough rise until nearly doubled and bubbly, about 4–12 hours.

Carrot cake sourdough bread dough in a straight-sided container before bulk fermentation.
Carrot cake sourdough bread dough in a straight-sided container before bulk fermentation.

Step 5: Make sugar-spice mixture. Mix brown sugar, flour, cinnamon, ginger, nutmeg, and cloves.

A mixture of brown sugar, cinnamon, and other spices in a small glass bowl.

Step 6: Shape. Stretch dough into a rectangle and sprinkle with sugar-spice mixture, leaving a ½-inch border. Roll it up jelly-roll style from a short edge, tucking in the long edges and sealing the ends.

A mixture of brown sugar and warm spices sprinkled over the dough.
Two hands shaping the dough on a counter with the sugar and spice mixture being folded in.

Step 7: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).

Carrot cake sourdough bread dough in an oval proofing basket before cold proofing overnight.
Carrot cake sourdough bread dough in an oval proofing basket after cold proofing overnight.

Step 8: 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 45 minutes covered, then 5 minutes uncovered. Let cool at least 2 hours before slicing.

Carrot cake sourdough bread dough being scored on a sheet of parchment paper.
A baked loaf of carrot cake sourdough bread.

Baker's Timeline

Here’s a sample timeline to help you plan your carrot cake sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds; add mix-ins.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until nearly doubled in size).
  • 5:30–6:00 PM: Shape the dough; add sugar-spice swirl.
  • 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 carrot cake sourdough bread (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.

A whole loaf of carrot cake sourdough bread on a wooden cutting board next to a white cloth napkin.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

Slices of carrot cake sourdough bread on a wooden cutting board.
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Carrot Cake Sourdough Bread

This Carrot Cake Sourdough Bread packs all the flavors of classic carrot cake into a sweet sourdough loaf. Made with fresh carrots, pecans, raisins, and a brown sugar-spice swirl, it's perfect for breakfast or dessert.
Course Bread
Cuisine American
Prep Time 1 day 6 hours
Cook Time 45 minutes
Cool Time 2 hours
Servings 12 slices
Calories 215kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ⅓ cups (330 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 1 tablespoon vanilla extract
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure by weight if using Morton's brand or table salt
  • 1 cup (90 grams) freshly grated carrot
  • ¼ cup (40 grams) raisins
  • ¼ cup (30 grams) chopped pecans or walnuts
  • ¼ cup (50 grams) brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon flour
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon cloves
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before making the dough so it’s bubbly and active. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
  • In a large bowl, whisk together warm water, active starter, and vanilla extract. Add bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest 20 minutes.
    1 ⅓ cups (330 grams) warm water, ½ cup (100 grams) active sourdough starter, 1 tablespoon vanilla extract, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands to prevent sticking. Flatten the dough slightly and sprinkle ¼ of the grated carrots, raisins, and chopped pecans over the center. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90°, add another ¼ of the mix-ins, and repeat. Continue until all the carrots, raisins, and nuts are incorporated. Gather the dough into a loose ball, place seam side down in the bowl, and rest 15 minutes. Repeat this stretch-and-fold process three more times, resting 15 minutes between each round, for a total of four rounds.
    1 cup (90 grams) freshly grated carrot, ¼ cup (40 grams) raisins, ¼ cup (30 grams) chopped pecans or walnuts
  • Cover the dough and let it rise until nearly doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
  • In a small bowl, mix together the brown sugar, flour, and spices.
    ¼ cup (50 grams) brown sugar, 1 tablespoon cinnamon, 1 teaspoon flour, 1 teaspoon ginger, ½ teaspoon nutmeg, ½ teaspoon cloves
  • Stretch the dough into a large rectangle. Sprinkle the sugar-spice mixture evenly over the surface, leaving about a ½-inch border on all sides. Starting from one of the short edges, roll the dough up tightly like a jelly roll, tucking the long edges in as you go. Pinch the ends and seam together to seal, then gently shape the roll into a tight loaf or round for baking.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight (12–16 hours).
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once it reaches temperature, let it heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, and place the dough inside. Cover and bake for 45 minutes. Remove the lid and bake an additional 5 minutes, or until the crust reaches your desired color.
    2 ice cubes
  • Transfer the bread to a wire rack and let it cool for at least 2 hours before slicing so the crumb sets fully.

Notes

  • Storage: Store whole or sliced loaf in an airtight container at room temperature for up to 3 days, then freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 215kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 343mg | Potassium: 123mg | Fiber: 0.5g | Sugar: 6.5g | Vitamin C: 0.5mg | Calcium: 24.5mg | Iron: 2.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Easy Pesto Sourdough Bread (Perfect for Sandwiches & Toast)

This Pesto Sourdough Bread is an easy, extra soft, and flavorful loaf with pesto mixed right into the dough. It’s perfect for sandwiches, toast, or simply serving alongside your favorite meals.

Slices of pesto sourdough bread on a wooden cutting board with a jar of pesto out of focus in the background.

A few weeks ago, someone messaged me on Instagram asking for tips on adding pesto to sourdough. They’d tried mixing it in during the stretch-and-fold phase, but the oil kept the dough from holding together.

I told her it might work better if the pesto was added right at the mixing stage, but I’d never actually tried it myself. I’d always wanted to make pesto sourdough bread, so I figured it was the perfect excuse to give it a shot.

And wow, I'm so glad I did! I mixed ½ cup of jarred pesto right into the dough (homemade works, too), and it turned out so perfectly soft and packed with flavor.

This savory sourdough is full of garlic and herb goodness, making it amazing for sandwiches, toast, or even just alongside your favorite Italian meal.

Just a heads-up: the oil in the pesto can slow fermentation a bit. But other than that, it’s a super easy sourdough inclusion that even beginners can try.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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.
  • Pesto- Either jarred or homemade pesto work well. Try different flavors like sun-dried tomato or spicy pesto.
  • Water- Use warm water (80-90°F) to encourage yeast activity.
  • Bread Flour- Gives structure, chew, and height. All-purpose flour can be used but loaf may be slightly denser.
  • 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.
The ingredients to make pesto sourdough bread. Each ingredient is labeled with text. They include active sourdough starter, bread flour, pesto, water, and salt.

Mix-In Ideas

Want to take your pesto sourdough up a notch? Try adding one of these:

  • Sun-Dried Tomatoes
  • Mozzarella or Parmesan Cheese
  • Roasted Garlic
  • Lemon Zest
  • Olives

Tips for Success

  • Weigh your ingredients. Using a kitchen scale ensures accurate hydration and gives you consistent results every time.
  • Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old, but it may take longer to ferment.
  • Mix well. Fully incorporate the pesto and flour so you have a well-mixed dough before moving into stretch and folds.
  • Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. Timing will vary depending on your kitchen and starter.
  • Expect a darker crust. The fat (and sometimes sugar) in pesto naturally leads to a darker crust.
  • Let it cool before slicing. Allow the loaf to cool for at least 2 hours so the crumb can fully set before cutting.

How to Make Pesto Sourdough Bread

Here’s a quick look at how to make sourdough bread with pesto mixed right into the dough. Full details are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together the water, pesto, and starter. Add the flour and salt and mix until a shaggy dough forms. Cover and rest for 20 minutes.

Water, pesto, and active sourdough starter whisked together in a bowl.
Pesto sourdough bread dough being mixed by hand in a bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.

Pesto sourdough bread dough being stretched up out of the mixing bowl.
Pesto sourdough bread dough being folded over itself in a mixing bowl.
Pesto sourdough bread dough after being stretched and folded in a mixing bowl.

Step 4: Bulk fermentation. Cover and let rise until nearly doubled and bubbly, about 4–12 hours depending on your kitchen temp.

Pesto sourdough bread dough in a straight-sided container before bulk fermentation.
Pesto sourdough bread dough in a straight-sided container after bulk fermentation.

Step 5: Shape. Stretch the dough into a rectangle. Fold each short end toward the center, then fold the remaining sides like a letter. Flip seam side down and shape into a tight ball.

Two hands shaping pesto sourdough bread dough by folding it into thirds.
Two hands shaping sourdough bread dough by folding all four edges towards the center.
Pesto sourdough bread dough being shaped into a ball on a floured counter.

Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).

Two hands stitching the seam of a pesto sourdough bread dough in an oval proofing basket.
Pesto sourdough bread dough after cold proofing in the fridge 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 40 minutes covered, then 5-10 minutes uncovered. Let cool at least 2 hours before slicing.

Pesto sourdough bread dough being scored on a piece of parchment paper.
A baked loaf of pesto sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your pesto sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until 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 pesto sourdough bread (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.

Serving Suggestions

This pesto sourdough bread makes a flavorful base for all kinds of sandwiches such as turkey, egg, grilled cheese, or even a BLT.

It’s also delicious toasted and topped with bruschetta, mashed avocado, or cottage cheese.

A loaf of pesto sourdough bread with three slices cut from it.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

Slices of pesto sourdough bread on a wooden cutting board.
Print Pin Save
4 from 2 votes

Pesto Sourdough Bread

This Pesto Sourdough Bread is an easy, extra soft, and flavorful loaf with pesto mixed right into the dough. It’s perfect for sandwiches, toast, or simply serving alongside your favorite meals.
Course Bread
Cuisine American, Italian
Prep Time 1 day 6 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 8 hours 45 minutes
Servings 12 slices
Calories 220kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ⅓ cups (330 grams) warm water 80-90℉
  • ½ cup (126 grams) pesto jarred or homemade
  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure by weight if using Morton's or table salt
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours so that it’s bubbly and active before mixing the dough. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
  • In a large bowl, whisk together the water, pesto, and active starter. Add the bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.
    1 ⅓ cups (330 grams) warm water, ½ cup (126 grams) pesto, ½ cup (100 grams) active sourdough starter, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt, 4 cups (480 grams) bread flour
  • Lightly wet your hands to prevent sticking. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90° and repeat. Continue until all four sides are 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 stretch-and-fold process three more times, resting 15 minutes between each set, for a total of four rounds.
  • Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
  • Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.
    2 ice cubes
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Storage: Store in an airtight container or bread box at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 220kcal | Carbohydrates: 33g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Cholesterol: 0.5mg | Sodium: 498mg | Potassium: 78mg | Fiber: 1.5g | Sugar: 0.5g | Calcium: 33.5mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Easy Coffee Sourdough Bread (Made with a Cup of Coffee)

This Coffee Sourdough Bread is an easy, beginner-friendly loaf made with coffee, milk, and sugar, creating a soft texture and lightly sweet flavor that coffee lovers will adore. Perfect for breakfast or brunch!

A whole loaf of coffee sourdough bread on a cutting board next to a blue ceramic mug.

As someone who can’t start her day without a cup of coffee, I honestly can’t believe it took me this long to try making a coffee sourdough loaf.

On my first attempt, I simply swapped the water for black coffee. That loaf turned out a little too bitter.

So this time, I made my coffee with milk and sugar, and used that in the dough instead. And it was so much better! The result is a soft, subtly sweet loaf with just a hint of coffee flavor. The milk and sugar mellow everything out so it’s not overpowering at all.

It’s perfect for breakfast alongside your actual cup of coffee, but also fun to serve for a cozy brunch or gift to the coffee lover in your life.

I hope you give it a try and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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.
  • Coffee- Use freshly brewed coffee that’s cooled to room temperature. Strong coffee will give you a more intense coffee flavor, but anything works.
  • Milk- Adds richness and softness to the crumb. You can use whole milk, 2%, or even a splash of cream for a richer loaf.
  • Granulated Sugar- Just enough to lightly sweeten the bread and balance the bitterness of the coffee. You can swap it for brown sugar, honey, or maple syrup if preferred.
  • Bread Flour- Gives structure, chew, and height. All-purpose flour can be used but loaf may be slightly denser.
  • 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.
The ingredients to make coffee sourdough bread. Each ingredient is labeled with text. They include coffee, active sourdough starter, milk or cream, salt, and bread flour.

Mix-In Ideas

Want to make your coffee sourdough even more special? Try adding one of these fun mix-ins:

  • Chocolate Chips
  • Chocolate-Covered Espresso Beans
  • Cinnamon + Brown Sugar (add during shaping so cinnamon doesn’t inhibit fermentation)
  • Maple Syrup or Honey
  • Caramel or Toffee Bits
  • Lemon or Orange Zest
  • Chopped Hazelnuts
  • Dried Fruits

Tips for Success

  • Weigh your ingredients. Using a kitchen scale ensures your hydration is spot on and gives consistent results every time.
  • Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old.
  • Use room temperature coffee. Cold coffee can slow things down, while hot coffee can harm the yeast. Let it cool to below 90°F before mixing.
  • Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. The timing will vary depending on your kitchen and starter.
  • Expect a darker crust. The sugar helps the crust brown more, so keep the lid on for the full 45 minutes and only uncover at the end if you want extra color.
  • Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb can fully set before cutting.

How to Make Coffee Sourdough Bread

Here’s a quick look at how to make sourdough bread with coffee instead of water. Full details are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together the coffee, milk, starter, and sugar. Add the flour and salt and mix until a shaggy dough forms. Cover and rest for 20 minutes.

Coffee, milk, sugar, and active sourdough starter whisked together in a stainless steel bowl.
Coffee sourdough bread dough mixed in a stainless steel bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.

Two hands stretching the dough up and out of the mixing bowl.
Two hands folding the dough over on top of itself in a mixing bowl.
Stretched and folded coffee sourdough bread dough in a mixing bowl.

Step 4: Bulk fermentation. Cover and let rise until nearly doubled and bubbly, about 4–12 hours depending on your kitchen temp.

Coffee sourdough bread dough in a straight-sided container before bulk fermentation.
Coffee sourdough bread dough in a straight-sided container before bulk fermentation.

Step 5: Shape. Stretch the dough into a rectangle. Fold each short end toward the center, then fold the remaining sides like a letter. Flip seam side down and shape into a tight ball.

Two hands shaping the dough into a ball on a floured counter.
Two hands rounding the coffee sourdough bread dough into a ball on a floured counter.

Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).

The shaped dough in a round, lined proofing basket before cold proofing.
The shaped dough in a round, lined proofing basket before cold proofing 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 45 minutes covered. Let cool at least 2 hours before slicing.

Coffee sourdough bread dough being scored with a lame on a piece of parchment paper.
Baked coffee sourdough bread dough on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your coffee sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until 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 coffee sourdough bread (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.

A sliced loaf of coffee sourdough bread on a cutting board next to a blue ceramic mug.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A whole loaf of coffee sourdough bread on a cutting board.
Print Pin Save

Coffee Sourdough Bread

This Coffee Sourdough Bread is an easy, beginner-friendly loaf made with coffee, milk, and sugar, creating a soft texture and lightly sweet flavor that coffee lovers will adore. Perfect for breakfast or brunch!
Course Bread
Cuisine American
Prep Time 1 day 6 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 8 hours 45 minutes
Servings 12 slices
Calories 185kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (240 grams) brewed coffee
  • ½ cup (120 grams) whole milk or cream
  • ½ cup (100 grams) active sourdough starter
  • ¼ cup (50 grams) granulated sugar
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure with a scale 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 so that it’s bubbly and active before mixing the dough. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
  • In a large bowl, whisk together the coffee, milk, active starter, and sugar. Add the bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.
    1 cup (240 grams) brewed coffee, ½ cup (120 grams) whole milk or cream, ½ cup (100 grams) active sourdough starter, ¼ cup (50 grams) granulated sugar, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands to prevent sticking. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90° and repeat. Continue until all four sides are 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 stretch-and-fold process three more times, resting 15 minutes between each set, for a total of four rounds.
  • Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
  • Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 45 minutes. Remove the lid and bake an additional 5 minutes if desired for a darker crust.
    2 ice cubes
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Storage: Store whole or sliced bread in an airtight container or bread box at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 185kcal | Carbohydrates: 37g | Protein: 6.5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Cholesterol: 1mg | Sodium: 339mg | Potassium: 81mg | Fiber: 1g | Sugar: 5g | Calcium: 21mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Easy Root Beer Sourdough Bread (Non-Alcoholic)

This Root Beer Sourdough Bread is soft, lightly sweet, and easy to make with just one 12-ounce bottle of root beer and your active sourdough starter. Inspired by beer bread but completely non-alcoholic.

Slices of root beer sourdough bread on a wooden cutting board next to a bottle of root beer.

This root beer sourdough bread was inspired by my recent beer sourdough recipe. After sharing it on Instagram, so many of you suggested trying root beer for a non-alcoholic twist. So of course, I had to add it to the blog!

Made with a single 12-ounce bottle of root beer instead of water, this bread has a crusty, caramelized exterior and a soft, fluffy interior with a subtle, slightly sweet hint of root beer.

The flavor isn’t overpowering though, which makes it perfect for everything from toast to sandwiches.

It’s fun, unique, and surprisingly easy to make. And a great way to mix things up if you love experimenting with different sourdough flavors.

I hope you give it a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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.
  • Root Beer- Adds sweetness and a subtle root beer flavor. Any standard 12-ounce can or bottle works. Feel free to try other sodas such as Coca-Cola or ginger ale.
  • Bread Flour- Gives structure, chew, and height. All-purpose flour can be used but loaf may be slightly denser.
  • 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.
The ingredients to make root beer sourdough bread. Each ingredient is labeled with text. They include active sourdough starter, bread flour, salt, and root beer.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale ensures your hydration is spot on and gives consistent results every time.
  • Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old.
  • Use room temperature root beer. Cold root beer can slow down fermentation. Let it sit out for 30–60 minutes before mixing so your dough starts at a warmer temperature.
  • Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. Timing will vary depending on your kitchen temperature.
  • Expect a darker crust. Sugar in the root beer browns the crust, so keep the lid on for 45 minutes and uncover only at the end if you want extra color.
  • Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb can fully set before cutting.

How to Make Root Beer Sourdough Bread

Here’s a quick look at how to make sourdough bread with root beer. Full details are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk root beer and starter together. Add flour and salt to form sticky dough. Rest 20 minutes.

Root beer and sourdough starter whisked together in a bowl.
Root beer sourdough bread dough in a bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds, each spaced 15 minutes apart.

Root beer sourdough bread dough being stretched and folded in a bowl.
Root beer sourdough bread dough being stretched and folded in a bowl.
Root beer sourdough bread dough after being stretched and folded.

Step 4: Bulk fermentation. Cover and let the dough bulk ferment until doubled and bubbly, about 4–12 hours depending on your kitchen temp.

Root beer sourdough bread dough in a straight-sided container before bulk fermentation.
Root beer sourdough bread dough in a straight-sided container after bulk fermentation.

Step 5: Shape. Stretch the dough into a rectangle. Fold each short end toward the center, then fold the remaining sides like a letter. Flip seam side down and shape into a tight ball.

Root beer sourdough bread dough being shaped on a floured counter.
Root beer sourdough bread dough being shaped on a floured counter.
A root beer sourdough bread dough ball being rounded by two hands on a floured counter.

Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).

Root beer sourdough bread dough in a round proofing basket before cold proofing overnight.
Root beer sourdough bread dough in a round proofing basket after cold proofing 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 45 minutes covered. Let cool at least 2 hours before slicing.

Root beer sourdough bread dough being scored on a piece of parchment paper.
A baked loaf of root beer sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your root beer sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until 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 root beer sourdough bread (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.

A single slice of root beer sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

Slices of root beer sourdough bread on a wooden cutting board next to a bottle of root beer.
Print Pin Save

Root Beer Sourdough Bread

This Root Beer Sourdough Bread is soft, lightly sweet, and easy to make with just one 12-ounce bottle of root beer and your active sourdough starter. Inspired by beer bread but completely non-alcoholic.
Course Bread
Cuisine American
Prep Time 1 day 6 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 8 hours 45 minutes
Servings 12 slices
Calories 175kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 12 ounces (355 grams) root beer or soda of choice
  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's kosher salt or table salt
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours so that it’s bubbly and active before mixing the dough. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
  • In a large bowl, whisk together the root beer and active starter. Add the bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.
    12 ounces (355 grams) root beer, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands to prevent sticking. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90° and repeat. Continue until all four sides are 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 stretch-and-fold process three more times, resting 15 minutes between each set, for a total of four rounds.
  • Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
  • Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 45 minutes. Remove the lid and bake an additional 5 minutes if desired for a darker crust.
    2 ice cubes
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 35g | Protein: 6g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 339mg | Potassium: 56mg | Fiber: 1g | Sugar: 3.5g | Calcium: 10mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

High-Protein Sourdough Bread with Whey Protein (Over 10g Per Slice!)

This High-Protein Sourdough Bread is made with whey protein and packs over 10g of protein per slice, all while tasting just like a classic sourdough loaf. It’s an easy way to add a little extra protein to your breakfast or lunch.

A sliced loaf of high-protein sourdough bread on a wooden cutting board. There is a scoop of whey protein and a shaker bottle next to the loaf.

Protein is everywhere in 2026. It’s always been quite popular, but it feels like every product on the shelf is now “high protein.”

So when a friend of mine asked if I’d ever tried making a high-protein sourdough bread, I knew it was a sign. Off to the store I went to grab some unflavored whey protein concentrate. I mixed a double protein shake in a shaker bottle, and swapped it in for the water in my classic sourdough recipe.

The dough was a bit stickier than usual, so I wasn’t sure what to expect. But the loaf came out amazing. Crusty on the outside, soft and tender inside, and the flavor is almost indistinguishable from regular sourdough. Top it with your favorite spreads, and no one would guess it packs two scoops of whey protein.

Each slice delivers about 10.5g of protein—roughly 4g more than a standard sourdough slice.

So if you’re looking for an easy way to sneak extra protein into your day, I think you'll love this high-protein sourdough bread recipe.

Can't get enough protein? Give my high-protein sourdough pizza dough recipe a try!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

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 sourdough discard that’s 1–2 days old.
  • Protein Powder- I tested this recipe with unflavored whey protein concentrate, but other protein powders should work. Mix it with water first so it incorporates smoothly into the dough.
  • Bread Flour- Provides structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly denser and not rise as tall.
  • Water- Use warm water (80–90°F) to help encourage fermentation.
  • 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.
The ingredients to make high-protein sourdough bread. Each ingredient is labeled with text. They include active sourdough starter, whey protein concentrate, bread flour, water, and salt.

Tips for Success

  • Pick your favorite protein powder. I used unflavored whey protein concentrate, but feel free to use your favorite. Just keep in mind flavored options may slightly change the taste.
  • Mix protein shake first. Shake the protein powder and water together until smooth before adding it to the dough.
  • Weigh your ingredients. A kitchen scale ensures proper hydration and consistent results every time.
  • Start with an active starter. Use a bubbly, recently fed starter for the best rise. You can also use 1–2 day old discard in a pinch, it just may take longer to rise.
  • Watch the dough, not the clock. Let it bulk ferment until puffy and roughly doubled. Timing will vary based on your kitchen temperature.
  • Let it cool before slicing. Let the loaf rest for at least 2 hours so the crumb can fully set.

How to Make High-Protein Sourdough Bread

Here’s a step-by-step look at how to make high-protein sourdough bread using whey protein concentrate. Full instructions are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Shake together water and protein powder until smooth, then mix with sourdough starter, flour, and salt to form a sticky dough. Let rest 20 minutes.

Whey protein powder, water, and sourdough starter whisked together in a bowl.
High protein sourdough bread dough mixed in a bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds, each spaced 15 minutes apart.

Dough being stretched and folded in a mixing bowl.
Dough being stretched and folded in a mixing bowl.
Stretched and folded high protein sourdough bread dough in a bowl.

Step 4: Bulk fermentation. Cover and let the dough bulk ferment until doubled and bubbly, about 4–12 hours depending on your kitchen temp.

High-protein sourdough bread dough in a straight-sided container before bulk fermenting.
High-protein sourdough bread dough in a straight-sided container after bulk fermenting.

Step 5: Shape. Stretch the dough into a rectangle. Fold each short end toward the center, then fold the remaining sides like a letter. Flip seam side down and shape into a tight ball.

Two hands shaping bread dough.
Two hands shaping sourdough bread dough.
A round ball of high protein sourdough bread dough.

Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).

High protein sourdough bread dough in an oval proofing basket before proofing overnight.
High protein sourdough bread dough in an oval proofing basket after proofing 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 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 2 hours before slicing.

Scored dough on a bread sling.
A baked loaf of high protein sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your whey protein sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until 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 high-protein sourdough bread (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.

A slice of high protein sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A sliced loaf of high protein sourdough bread on a wooden cutting board. There is a scoop of whey protein next to the loaf.
Print Pin Save

High-Protein Sourdough Bread

This High-Protein Sourdough Bread is made with whey protein and packs over 10g of protein per slice, all while tasting just like a classic sourdough loaf. It’s an easy way to add a little extra protein to your breakfast or lunch.
Course Bread
Cuisine American
Prep Time 1 day 6 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 8 hours 45 minutes
Servings 12 slices
Calories 185kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Instructions

  • Feed your sourdough starter 6–12 hours before mixing the dough so it’s bubbly and active. In a cooler kitchen (60–65°F), this may take closer to 12 hours; in a warmer kitchen (around 75°F), about 6 hours.
  • In a protein shaker bottle or bowl, vigorously shake together the warm water and protein powder until fully dissolved. Pour the protein shake into a large mixing bowl and whisk in the sourdough starter. Add the bread flour and kosher salt, then mix until a sticky dough forms with no dry flour remaining. Cover and rest 20 minutes.
    12 ounces (355 grams) warm water, 2 scoops (60 grams) whey protein concentrate, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • With lightly wet hands, 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. Cover and rest for 15 minutes. Repeat this process 3 more times (4 total rounds), resting 15 minutes between each set.
  • Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on your room temperature and starter strength. A straight-sided container can help you easily track the rise.
  • Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.
    2 ice cubes
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days or slice and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 185kcal | Carbohydrates: 33g | Protein: 10.5g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Cholesterol: 8mg | Sodium: 344mg | Potassium: 88mg | Fiber: 1g | Sugar: 0.5g | Calcium: 33mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Discard Mini Muffins (Choose Your Own Mix-Ins!)

These Sourdough Discard Mini Muffins are quick, easy, and so fun to make. Customize them with your favorite mix-ins for a sweet breakfast or snack that everyone will love.

A mini muffin tin filled with sourdough discard mini muffins.

How cute are these sourdough mini muffins?

I already have plenty of sourdough muffin recipes on the blog, but one day I spotted a mini muffin pan at the thrift store for just $2 and thought, “Why not?” I decided to try turning my basic sourdough muffin recipe into bite-sized treats.

I tested two fun mix-ins (rainbow sprinkles and mini chocolate chips) and both came out adorable and delicious. But the best part? You can really use any mix-ins you love!

After photographing them, I had mini muffins coming out of my ears. So, I packed some up for my neighbor, who gave them to her 3-year-old granddaughter. She loved them so much that she stuffed her whole lunchbox full and insisted on taking them to school the next day.

Needless to say, these mini muffins were a hit! And honestly, two thumbs up from a toddler? That’s about as good as it gets.

I hope you give them a try and enjoy them as much as we did!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds a subtle tang and is a great way to use up leftover discard.
  • All-Purpose Flour- Provides structure. You can swap up to ⅓ with whole wheat for a heartier muffin. Just add a splash more milk if needed.
  • Granulated Sugar- Sweetens the muffins and helps with browning. You can reduce slightly, or swap for coconut sugar or another granulated sweetener if desired.
  • Whole Milk- Keeps muffins soft and tender. Lower-fat or plant-based milk works too.
  • Butter- Adds richness. You can substitute a neutral oil like vegetable or canola if preferred.
  • Eggs- Help with structure and lift. Room temperature eggs work best.
  • Vanilla- Adds subtle flavor that pairs well with any mix-ins.
  • Baking Powder- Helps the muffins rise.
  • Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, measure by weight or reduce the volume by half.
The ingredients to make sourdough mini muffins. Each ingredient is labeled with text. They include all-purpose flour, sourdough discard, whole milk, sugar, eggs, salt, baking powder, butter, vanilla, and mix-ins.

Mix-In Ideas

Get creative with your muffins! Here are some fun mix-ins to try:

  • Mini chocolate chips
  • Rainbow sprinkles
  • Freeze-dried blueberries
  • Lemon or orange zest
  • Chopped nuts
  • Shredded coconut

Just keep the total amount of add-ins to ½ cup or less so the muffins don’t get weighed down.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale ensures consistent results every time.
  • Bring ingredients to room temp. Eggs, milk, and sourdough discard mix more easily with the butter when they’re not cold.
  • Don't overmix. Fold the batter until just combined to keep the muffins light and tender.
  • Serve warm. These muffins firm up as they cool, so pop one in the microwave for 10–15 seconds or warm in the oven to soften.

How to Make Sourdough Discard Mini Muffins

Follow these step-by-step photos to make your own batch of sourdough mini muffins with your favorite mix-ins. Full instructions are in the recipe card below.

Step 1: Mix dry ingredients. Whisk flour, baking powder, and salt in a bowl.

The dry ingredients being whisked together in a bowl.

Step 2: Prepare wet ingredients. In a separate bowl, whisk melted butter and sugar, then add the eggs, milk, sourdough discard, and vanilla.

The wet ingredients mixed together in a bowl.

Step 3: Fold batter together. Stir the dry ingredients into the wet until just combined, then gently fold in your mix-ins.

Sourdough discard mini muffin batter with rainbow sprinkles in a mixing bowl.

Step 4: Bake muffins. Spoon the batter into the mini muffin cups, filling about ¾ full. Bake 12–14 minutes at 400°F. Cool completely on a wire rack.

A mini muffin tin lined with paper cups filled with sourdough muffin batter.
Baked sourdough discard mini muffins in a mini muffin tin.

How to Store

Once cooled, store mini sourdough muffins in an airtight container at room temperature for up to 3 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

Five mini sourdough muffins stacked on top of each other with several more scattered around the stack.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Muffin Recipes

📖 Recipe

A mini muffin tin filled with sourdough discard mini muffins.
Print Pin Save

Sourdough Discard Mini Muffins

These Sourdough Discard Mini Muffins are quick, easy, and so fun to make. Customize them with your favorite mix-ins for a sweet breakfast or snack that everyone will love.
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Cool Time 10 minutes
Total Time 42 minutes
Servings 48 mini muffins
Calories 70kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's kosher salt or table salt
  • ½ cup (113 grams; 1 stick) unsalted butter melted
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs room temperature
  • ¾ cup (180 grams) whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • ½ cup mix-ins try mini chocolate chips, rainbow sprinkles, or freeze-dried blueberries

Instructions

  • Preheat your oven to 400°F. Line a 24-cup mini muffin pan with paper liners or lightly grease it with butter or cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    2 cups (240 grams) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt
  • In a large bowl, whisk the melted butter and sugar until slightly glossy. Add the eggs one at a time, whisking well after each. Stir in the milk, sourdough discard, and vanilla until smooth.
    ½ cup (113 grams; 1 stick) unsalted butter, ¾ cup (150 grams) granulated sugar, 2 large eggs, ¾ cup (180 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet and gently fold with a spatula until just combined. Avoid overmixing. Fold in your mix-ins, such as mini chocolate chips, rainbow sprinkles, or freeze-dried blueberries.
    ½ cup mix-ins
  • Spoon the batter into the muffin cups, filling each about ¾ full. You’ll make about 48 mini muffins, so you may need to bake in two batches. Bake for 12–14 minutes, or until golden and a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Storage: Store in an airtight container at room temperature for 3 days or freeze for up to 3 months.

Nutrition

Serving: 1mini muffin (with rainbow sprinkles) | Calories: 70kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 48mg | Potassium: 15mg | Sugar: 5g | Calcium: 18mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Matcha Sourdough Bread with White Chocolate

This Matcha Sourdough Bread is naturally green, studded with white chocolate chips, and easy enough for beginners. Soft and sweet, it tastes just like a matcha latte.

Slices of white chocolate matcha sourdough bread on a wooden cutting board. There is a small bowl of matcha powder to the left of the bread and a few white chocolate chips to the right.

I’ve always loved a good matcha latte.

But it never occurred to me to add matcha to sourdough bread until I started brainstorming ideas for St. Patrick’s Day. I wanted a naturally green loaf for the holiday, and matcha powder came to mind.

Now, there’s nothing particularly Irish about this bread. It tastes like a green tea latte with a little sweetness from the white chocolate chips. But the color is absolutely beautiful and instantly makes it feel festive.

I tested this recipe with both unsweetened and sweetened matcha. Unsweetened gives a stronger matcha flavor, while sweetened makes the bread a bit sweeter (of course) and gives the crust a darker color.

It's delicious toasted with butter, spread with cream cheese, or even enjoyed plain. If you love matcha lattes, this loaf is definitely one to try!

And if you’re in the mood for something more classic for St. Patrick’s Day, try my sourdough Irish soda bread recipe.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing so your dough rises well. You can also use sourdough discard if it’s only 1–2 days old.
  • Matcha Powder- I’ve tested this with both unsweetened and sweetened matcha. Unsweetened gives a stronger matcha flavor, while sweetened adds extra sweetness and can make the crust a bit darker.
  • White Chocolate Chips- Add a creamy sweetness that makes the bread taste like a matcha latte. You can swap them for another type of chocolate or leave them out entirely.
  • Bread Flour- Give the bread structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly denser and not rise quite as tall.
  • Water- Use warm water (80–90°F) to help encourage fermentation.
  • 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.
The ingredients to make white chocolate matcha sourdough bread. Each ingredient is labeled with text. They include water, active sourdough starter, white chocolate chips, salt, bread flour, and matcha.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale ensures your hydration is spot on and gives consistent results every time.
  • Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old.
  • Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. Timing will vary depending on your kitchen temperature.
  • Protect the crust if using sweetened matcha. Double up on parchment paper or place a baking sheet on the rack below your Dutch oven to prevent the bottom from burning.
  • Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb can fully set before cutting.

How to Make Matcha Sourdough Bread

Follow along with these step-by-step photos to turn your sourdough starter into a gorgeous matcha loaf studded with white chocolate. Full details are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together warm water, starter, and matcha powder. Add bread flour and salt, and mix until a sticky dough forms. Let rest 20 minutes.

Matcha powder, sourdough starter, and water whisked together in a bowl.
Matcha sourdough bread dough being mixed by hand in a bowl.

Step 3: Stretch and fold. Add white chocolate chips during your first set of stretch and folds, incorporating them over 4 folds. Repeat stretch and folds every 15 minutes for a total of 4 sets.

White chocolate chips being folded into the matcha sourdough bread dough.
White chocolate matcha sourdough bread dough being stretched and folded in a bowl.
Matcha sourdough bread dough after being stretched and folded in a bowl.

Step 4: Bulk fermentation. Cover and let rise until doubled and bubbly, about 4–12 hours depending on your kitchen temp.

Matcha sourdough bread dough in a straight-sided container before bulk fermentation.
Matcha sourdough bread dough in a straight-sided container after bulk fermentation.

Step 5: Shape. Stretch the dough into a rectangle. Fold each short end toward the center, then fold the remaining sides like a letter. Flip seam side down and shape into a tight ball.

Two floured hands shaping matcha sourdough bread dough on a counter.
Matcha sourdough bread dough being shaped on a floured counter.
Matcha white chocolate chip sourdough bread dough ball on a countertop.

Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).

Matcha sourdough bread dough in an oval proofing basket.
Matcha sourdough bread dough after proofing in the refrigerator.

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 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 2 hours before slicing.

A scored matcha sourdough bread dough on a piece of parchment paper.
A baked loaf of white chocolate matcha sourdough bread dough on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your white chocolate matcha sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds, adding white chocolate chips during the first set.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until 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 matcha white chocolate sourdough bread (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. When ready to eat, thaw slices at room temperature or warm in the toaster or oven.

A whole loaf of matcha sourdough bread on a wooden cutting board. Around it are scattered white chocolate chips and a small bowl of matcha powder.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

Slices of white chocolate matcha sourdough bread on a wooden cutting board.
Print Pin Save

White Chocolate Matcha Sourdough Bread

This Matcha Sourdough Bread is naturally green, studded with white chocolate chips, and easy enough for beginners. Soft and sweet, it tastes just like a matcha latte.
Course Bread
Cuisine American, Chinese, Japanese
Prep Time 1 day 6 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 8 hours 45 minutes
Servings 12 slices
Calories 210kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ⅔ cups (390 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • ¼ cup (24 grams) matcha powder unsweetened or sweetened
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons or measure in grams if using Morton's kosher salt or table salt
  • ½ cup (100 grams) white chocolate chips
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours so that it’s bubbly and active before mixing the dough. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
  • In a large bowl, whisk together the warm water, active starter, and matcha powder. Add the bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.
    1 ⅔ cups (390 grams) warm water, ½ cup (100 grams) active sourdough starter, ¼ cup (24 grams) matcha powder, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands to prevent sticking. Flatten the dough and sprinkle a ¼ of the white chocolate chips over the center. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90°, add another ¼ of the chips, and repeat. Continue until all four sides are folded and all the chips are incorporated. Gather the dough into a loose ball and place it seam side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch-and-fold process three more times, resting 15 minutes between each set, for a total of four rounds.
    ½ cup (100 grams) white chocolate chips
  • Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
  • Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. If you’re using sweetened matcha powder, you can double up your parchment paper or place a baking sheet on the rack below the Dutch oven to prevent the bottom from burning. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.
    2 ice cubes
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Storage: Store whole or sliced loaf at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice (unsweetened matcha) | Calories: 210kcal | Carbohydrates: 38g | Protein: 8g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Sodium: 355mg | Potassium: 141mg | Fiber: 2g | Sugar: 5g | Calcium: 48mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Beer Sourdough Bread (Made with Beer Instead of Water!)

This Beer Sourdough Bread is made with a full bottle of beer instead of water, giving it a subtle malty flavor that pairs perfectly with braised meats, chili, and hearty stews.

A sliced loaf of beer sourdough bread on a wooden cutting board.

Okay, so I know adding beer to bread isn’t anything new, but I’d never actually tried it myself. And since one of my goals for the blog this year is to test more unique sourdough flavors, I knew I had to give it a go.

Plus, with St. Patrick’s Day coming up (one of my favorite holidays), it felt like the perfect excuse to make sourdough bread using beer instead of water.

I wasn’t exactly sure what to expect, but wow—it’s really good!

For this loaf, I used a wheat ale (Shipyard Pumpkinhead, to be exact), so the flavor is subtle. But I bet if you used a rich stout like Guinness, it would have deeper, maltier notes.

No matter which beer you choose, this is a fun, easy twist on classic sourdough.

So, if you’re ready to try a naturally-leavened sourdough bread made with beer, this recipe is for you. I hope you love it as much as I do!

And if you’re looking for a quick St. Patrick’s Day loaf, check out my sourdough discard Irish soda bread recipe. For a non-alcoholic version of this recipe, try my root beer sourdough bread instead.

Have another bottle? Give my sourdough beer pizza dough recipe a try, too!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing so your dough rises well. You can also use sourdough discard if it’s only 1–2 days old.
  • Beer- Since beer replaces all the water in this recipe, its flavor shines through. Lagers are mild, amber ales slightly sweet, IPAs more bitter, and stouts deeper and roasted. Use one you enjoy drinking.
  • Bread Flour- Give the bread structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly denser and not rise quite as tall.
  • 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.
The ingredients to make beer sourdough bread. Each ingredient is labeled with text. They include beer, salt, bread flour, and active sourdough starter.

Tips for Success

  • Choose your beer intentionally. The flavor of your loaf will reflect the beer you use. Light lagers are mild, amber ales add subtle sweetness, IPAs bring bitterness, and stouts create deeper roasted notes. If unsure, start with a lager or amber ale.
  • Weigh your ingredients. Using a kitchen scale ensures your hydration is spot on and gives consistent results every time.
  • Start with an active starter. Make sure it’s bubbly and recently fed so your dough rises well. You can also use sourdough discard that’s 1–2 days old.
  • Use room temperature beer. Cold beer can slow down fermentation. Let it sit out for 30–60 minutes before mixing so your dough starts at a warmer temperature.
  • Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. Timing will vary depending on your kitchen temperature.
  • Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb can fully set before cutting.

How to Make Beer Sourdough Bread

Here’s a quick look at how to make sourdough bread with beer from start to finish. Full details are in the recipe card below.

Step 1: Feed starter. Make sure it’s bubbly and active before mixing the dough.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together beer and starter. Add bread flour and salt, and mix until a sticky dough forms. Let rest 20 minutes.

Beer and active sourdough starter whisked together in a stainless steel bowl.
Beer sourdough bread dough mixed together in a stainless steel bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds, each spaced 15 minutes apart.

Two hands stretching sourdough beer bread dough in a stainless steel bowl.
Two hands folding sourdough beer bread dough over itself in a stainless steel bowl.
Stretched and folded beer sourdough bread dough in a bowl.

Step 4: Bulk fermentation. Cover and let the dough bulk ferment until doubled and bubbly, about 4–12 hours depending on your kitchen temp.

Sourdough beer bread dough in a straight sided container before bulk fermenting.
Sourdough beer bread dough in a straight sided container after bulk fermenting.

Step 5: Shape. Stretch the dough into a rectangle. Fold each short end toward the center, then fold the remaining sides like a letter. Flip seam side down and shape into a tight ball.

Beer sourdough bread dough being shaped on a floured counter.
Beer sourdough bread dough being shaped on a floured counter.
A sourdough beer bread dough ball being formed by two hands.

Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).

Beer sourdough bread dough in an oval proofing basket before cold proofing overnight.
Beer sourdough bread dough in an oval proofing basket after cold proofing 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 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 2 hours before slicing.

Beer sourdough bread on a sheet of parchment paper being scored before baking.
A baked loaf of beer sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your beer sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until 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 beer sourdough bread (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.

A slice of sourdough beer bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A sliced loaf of beer sourdough bread on a wooden cutting board.
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Beer Sourdough Bread

This Beer Sourdough Bread is made with a full bottle of beer instead of water, giving it a subtle malty flavor that pairs perfectly with braised meats, chili, and hearty stews.
Course Bread
Cuisine American
Prep Time 1 day 6 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 8 hours 45 minutes
Servings 12 slices
Calories 175kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 12-ounce bottle (353 grams) beer any flavor
  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt reduce to 1 ¾ teaspoons if using Morton's kosher salt or table salt
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours so that it’s bubbly and active before mixing the dough. In cooler kitchens (60–65°F), this may take about 12 hours; in warmer kitchens (around 75°F), closer to 6 hours.
  • In a large bowl, whisk together the beer and active starter. Add the bread flour and salt, mixing until a rough, sticky dough forms with no dry flour remaining. Cover and rest for 20 minutes.
    1 12-ounce bottle (353 grams) beer, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands to prevent sticking. Lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90° and repeat. Continue until all four sides are 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 stretch-and-fold process three more times, resting 15 minutes between each set, for a total of four rounds.
  • Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. A straight-sided container can make it easier to see the rise.
  • Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like you're folding a letter. Fold the remaining two sides toward the center in the same manner. Flip the dough seam side down and shape it into a tight ball by gently pushing and pulling it toward you against the counter.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.
    2 ice cubes
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Storage: Store whole or sliced loaf in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 175kcal | Carbohydrates: 33g | Protein: 6.5g | Fat: 0.5g | Polyunsaturated Fat: 0.5g | Sodium: 336mg | Potassium: 64mg | Fiber: 1g | Calcium: 10mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Blueberry Cream Cheese Sourdough Bread (No Added Sugar)

This Blueberry Cream Cheese Sourdough Bread is naturally sweet from fresh or frozen blueberries, with pockets of rich cream cheese in every slice. It's the perfect loaf to enjoy for breakfast or brunch.

Slices of blueberry cream cheese sourdough bread on a wooden cutting board.

Do you know one of the trickiest inclusions to work with in sourdough? Cream cheese.

It’s notorious for being a little finicky. The fat and moisture can seep into the dough as it bakes, leaving the crumb a bit gummy. So for this blueberry cream cheese sourdough bread, I tried all sorts of ways to add it and see what worked best.

Here’s what I landed on: use a block of cream cheese, cut it into small cubes, and pop them in the freezer for 10–15 minutes before folding them into the dough during shaping. The result is little pockets of cream cheese that stay just right and don’t ruin the crumb.

Blueberries can be a little challenging too because of their moisture. I’ve found that using thawed, well-drained frozen blueberries not only keeps the dough from getting too wet but also gives a more intense blueberry flavor.

The final loaf is soft and tender, with a golden crust, juicy bursts of blueberries, and creamy pockets of cream cheese. It’s naturally sweet, tastes a bit like cheesecake, and is perfect for breakfast or brunch.

Trust me... you’re going to want to try this one!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing so your dough rises well. You can also use sourdough discard if it's only about 1–2 days old.
  • Blueberries- Fresh or frozen both work. I prefer thawed, well-drained frozen blueberries as they tend to have more flavor and release less moisture into the dough.
  • Cream Cheese- Use a block of cream cheese (not the spreadable kind). Cut into ½–1 inch cubes and freeze for 10-15 minutes before folding into the dough so the chunks hold their shape.
  • Bread Flour- Gives the loaf structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly softer and not rise quite as tall.
  • Water- Use warm water (80–90°F) to help encourage fermentation.
  • 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.
The ingredients to make blueberry cream cheese sourdough bread. Each ingredient is labeled with text. They include bread flour, water, active sourdough starter, blueberries, kosher salt, and cream cheese.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale ensures accurate hydration and gives you consistent results every time.
  • Start with an active starter. Your starter should be bubbly and recently fed so the dough rises well. You can also use sourdough discard that’s just 1–2 days old.
  • Use frozen blueberries. You can use fresh or frozen, but I actually prefer using well-drained frozen blueberries because they just seem to add a bit more flavor and less moisture.
  • Watch the dough, not the clock. Let it bulk ferment until it’s puffy and roughly doubled. The timing will vary depending on your kitchen.
  • Chill the cream cheese. After cubing, pop it in the freezer for a bit so it firms up and folds in more easily.
  • Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb and cream cheese can fully set before cutting.

How to Make Blueberry Cream Cheese Sourdough Bread

Sweet blueberries and tangy cream cheese tucked into a crusty sourdough loaf? Yes, please. Follow along with the step-by-step photos below to make your own, or find the full details in the recipe card.

Step 1: Feed starter. Feed 6–12 hours before mixing so it's bubbly and active.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together water and starter. Add flour and salt. Mix until no dry flour remains. Cover and rest 20 minutes.

Active sourdough starter, water, milk, and sugar whisked together in a stainless steel bowl.
Sourdough bread dough being mixed by hand in a stainless steel bowl.

Step 3: Stretch and fold. Add blueberries during your first set of stretch and folds, incorporating them over 4 folds. Repeat stretch and folds every 15 minutes for a total of 4 sets.

Two hands stretching, folding, and mixing blueberries into sourdough bread dough.
Two hands stretching, folding, and mixing blueberries into sourdough bread dough.
Sourdough bread dough with blueberries added in a stainless steel mixing bowl.

Step 4: Bulk fermentation. Cover and let rise until doubled and bubbly, about 4–12 hours depending on your kitchen temp.

Sourdough bread dough with blueberries in a straight-sided container before bulk fermenting.
Sourdough bread dough with blueberries in a straight-sided container after bulk fermenting.

Step 5: Shape. Gently stretch dough into a rectangle. Scatter cream cheese cubes over the surface. Fold dough up to enclose the filling and shape into a tight ball.

Blueberry sourdough bread dough stretched out into a rectangle on a floured countertop with chunks of cream cheese distributed evenly over the top.
Chunks of cream cheese being placed on a blueberry sourdough bread dough as it's being shaped.
Blueberry cream cheese sourdough bread dough being shaped into a boule on a countertop.

Step 6: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).

Blueberry cream cheese sourdough bread dough in an oval proofing after cold proofing 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 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 2 hours before slicing.

Blueberry cream cheese sourdough bread dough being scored on a piece of parchment paper.
A baked loaf of blueberry cream cheese sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your blueberry cream cheese sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds, adding blueberries during the first set.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
  • 5:30–6:00 PM: Shape the dough, adding the cream cheese.
  • 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 blueberry cream cheese sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or warm slices in the toaster or oven.

A whole loaf of blueberry cream cheese sourdough bread.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

Slices of blueberry cream cheese sourdough bread on a wooden cutting board.
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Blueberry Cream Cheese Sourdough Bread

This Blueberry Cream Cheese Sourdough Bread is naturally sweet from fresh or frozen blueberries, with pockets of rich cream cheese in every slice. It's the perfect loaf to enjoy for breakfast or brunch.
Course Bread
Cuisine American
Prep Time 1 day 12 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 14 hours 45 minutes
Servings 12 slices
Calories 235kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ⅓ cups (330 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt use 1 ¾ teaspoons if using Morton's brand or table salt, or measure by weight
  • 1 cup (140 grams) blueberries* fresh or frozen (if frozen, thaw completely and drain well before adding to dough - *see note below)
  • 8 ounces (227 grams) cream cheese cut into ½ to 1 inch cubes, freeze for 10-15 minutes to make it easier to fold into the dough
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before making the dough, so that it’s 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.
  • In a large bowl, whisk together the warm water and active sourdough starter. Add the bread flour and salt, and mix until a rough, sticky dough forms with no dry flour remaining. Cover and let the dough rest for 20 minutes.
  • Lightly wet your hands to prevent sticking. Flatten the dough gently and sprinkle ¼ of the blueberries over the center. Perform a stretch-and-fold: lift one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90°, add another ¼ of the blueberries, and repeat. Continue until all four sides are folded and all blueberries are incorporated. Gather the dough into a loose ball and place it seam side down in the bowl. Cover and rest 15 minutes. Repeat this stretch-and-fold process 3 more times, resting 15 minutes between each round (4 total sets).
  • Cover the dough and let it rise until doubled in size and bubbly, about 4–12 hours depending on room temperature and starter strength. Using a straight-sided container can help you see the rise more easily.
  • Turn the dough gently onto a lightly floured surface and stretch it into a large rectangle. Scatter about ¾ of the cream cheese cubes evenly over the surface. Fold one short end toward the center, sprinkle half of the remaining cream cheese over that section, then fold the other short end over it and add the rest of the cream cheese on top. Finally, fold the remaining two sides toward the center to enclose the filling. Flip the dough seam side down and shape it into a tight ball by gently pulling it toward you against the counter.
  • Lightly dust a proofing basket (or a bowl lined with a tea towel) with rice flour. Place the dough seam side up in the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for about 12–16 hours.
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Tip: You can use fresh or frozen blueberries, but I actually prefer using well-drained frozen blueberries because they just seem to add a bit more flavor and don't release moisture into the bread as it bakes.
  • Storage: Store bread at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 235kcal | Carbohydrates: 35g | Protein: 7.5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 19mg | Sodium: 404mg | Potassium: 90mg | Fiber: 1.5g | Sugar: 2g | Vitamin C: 1mg | Calcium: 28mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Funfetti Birthday Cake Sourdough Focaccia with Icing

This Funfetti Sourdough Focaccia is a birthday cake-inspired treat loaded with rainbow sprinkles and drizzled with sweet icing. Made with active starter or fresh discard, you can ferment it overnight or bake it the same day!

A stack of 5 pieces of funfetti sourdough focaccia bread. There are two more pieces off to the side of the stack.

Last week, I went on a total funfetti baking spree after picking up a big container of rainbow sprinkles to make mini muffins.

I ended up loving the birthday cake sourdough bread and this funfetti focaccia so much that I just had to add them both to the blog.

I’m obsessed with this focaccia because it’s beautifully bubbly and chewy with golden brown, crispy edges. And it’s packed with rainbow sprinkles! A drizzle of sweet icing finishes it off for a birthday-inspired dessert bread that’s sweet, but not too sweet.

If you’re like me and not really a cake person, this funfetti sourdough focaccia is a must-try.

I hope you love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Starter- Use an active starter or discard that’s less than 3 days old for the best rise and flavor.
  • Sprinkles- Rainbow sprinkles give it that classic funfetti birthday cake vibe.
  • Butter- Traditional focaccia uses olive oil, but I used butter here for a richer, more cake-like flavor.
  • Bread Flour- Builds a strong gluten network for chewy, airy focaccia. You can swap all-purpose, but it may be slightly less chewy and rise a bit less.
  • Warm Water- Around 80–90°F encourages fermentation without hurting the yeast.
  • Kosher Salt- Enhances flavor and strengthens the dough. I use Diamond Crystal Kosher Salt (2.8 g per tsp). If using Morton’s or table salt, use half the volume or weigh it for accuracy.
  • Icing- A simple mix of powdered sugar, melted butter, milk (or water), and vanilla gives a sweet, creamy finish. Adjust the milk for your preferred drizzle consistency.
The ingredients to make funfetti sourdough focaccia. Each ingredient is labeled with text. They include water, sprinkles, bread flour, vanilla, kosher salt, active sourdough starter, powdered sugar, and milk.

Tips for Success

  • Weigh your ingredients. Using a scale ensure the right dough hydration and keeps things consistent.
  • Use fresh discard or active starter. Active starter or fresh discard (less than 3 days old) gives a good rise. Older discard may take longer.
  • Do all the stretch and folds. The 6 sets of 16 folds help build gluten for a chewy, bubbly focaccia.
  • Add sprinkles toward the end. This keeps them from bleeding too much in the wet dough.
  • Don’t rush bulk fermentation. Wait until the dough has roughly doubled. This can take 4–12 hours depending on your starter and kitchen.
  • Use an aluminum baking pan. It helps the focaccia brown evenly and get a slightly crispy crust.

How to Make Sourdough Funfetti Focaccia

Make a birthday cake-inspired funfetti sourdough focaccia with sprinkles and sweet icing! Follow these step-by-step photos guide you, with the full recipe card below.

Step 1: Mix dough. Whisk together warm water and starter, then stir in flour and salt. Cover and rest 15 minutes.

Active sourdough starter whisked together with water in a stainless steel bowl.
Sourdough focaccia dough mixed in a stainless steel bowl.

Step 2: Stretch and fold. Perform 6 sets of stretch-and-folds, resting 15 minutes between each. During the second-to-last set, gently fold in the sprinkles ¼ at a time.

Sourdough focaccia dough being stretched and folded in a stainless steel bowl.
Sourdough focaccia dough being stretched and folded in a stainless steel bowl.
Sprinkles being added to the sourdough focaccia dough in a stainless steel bowl.

Step 3: Bulk fermentation. Transfer the dough to a buttered container. Cover and let rise until doubled (4–12 hours).

Sourdough funfetti focaccia dough in a straight-sided container before bulk fermenting.
Sourdough funfetti focaccia dough in a straight-sided container after bulk fermenting.

Step 4: Proof. Butter and line a 9×13-inch pan. Transfer the dough and gently stretch it toward the edges. Cover and proof until puffy (2–4 hours).

Funfetti sourdough focaccia in a buttered baking pan before proofing.
Melted butter being poured on top of a proofed funfetti sourdough focaccia dough in a baking pan.

Step 5: Dimple. Preheat oven to 375°F. Drizzle remaining butter on top and press dimples with your fingertips.

Two hands dimpling sourdough funfetti focaccia in a baking pan.

Step 6: Bake. Bake 30–35 minutes until golden brown.

Baked funfetti sourdough focaccia in a baking pan.

Step 7: Make icing. Whisk together powdered sugar, melted butter, milk, and vanilla while the focaccia bakes.

Icing in a small bowl.

Step 8: Cool and serve. Let cool 10 minutes in the pan, transfer to a rack for 20 minutes, then cut into squares and drizzle with icing.

A plate of funfetti sourdough focaccia pieces drizzled with icing. A hand is holding up one piece to the camera.

Baker's Timeline

A sample schedule to guide you through making birthday cake sourdough focaccia from start to finish:

  • 8:00–8:30 AM: Mix dough and rest 15 minutes.
  • 8:30–10:00 AM: Perform 6 stretch-and-fold sets (15 minutes apart), adding sprinkles during the second-to-last set.
  • 10:00 AM–4:00 PM (varies): Bulk fermentation until doubled in size.
  • 4:00–6:00 PM (varies): Transfer dough to pan, spread, and proof until puffy (or refrigerate overnight).
  • 6:00–6:30 PM: Bake.
  • 6:30–7:00 PM: Cool focaccia and prepare icing.
  • 7:00–7:15 PM: Drizzle with icing, slice, and serve.

Note: Times vary depending on starter strength and room temperature - use visual cues to know when your dough is ready.

How to Store

Store sourdough funfetti focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat gently in the oven to restore freshness.

Seven pieces of sourdough funfettii focaccia on a small white plate. Five of the pieces have icing drizzled on top of them.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Focaccia Recipes

📖 Recipe

A stack of 5 pieces of funfetti sourdough focaccia bread. There are two more pieces off to the side of the stack.
Print Pin Save

Funfetti Sourdough Focaccia

This Funfetti Sourdough Focaccia is a birthday cake-inspired treat loaded with rainbow sprinkles and drizzled with sweet icing. Made with active starter or fresh discard, you can ferment it overnight or bake it the same day!
Course Bread, Dessert
Cuisine American
Prep Time 12 hours
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 13 hours
Servings 24 pieces
Calories 130kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sourdough Funfetti Focaccia Dough

  • 1 ¾ cups (420 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard less than 3 days old (may take longer to rise)
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt use 1 ¾ teaspoons if using Morton's brand or table salt
  • ¼ cup (50 grams) sprinkles
  • 5 tablespoons unsalted butter melted (divided)

Icing

  • ½ cup powdered sugar
  • 1 tablespoon unsalted butter melted
  • ½-1 tablespoon milk or water
  • 1 teaspoon vanilla extract

Instructions

  • If using a sourdough starter, feed it 6–12 hours before mixing so it’s bubbly and doubled. If using “fresh” discard (less than 3 days old), you can skip this step, though your dough may take a little longer to rise.
  • In a large bowl, whisk together the warm water and starter. Add the bread flour and salt, then stir until fully combined. The dough will be very wet—more like a thick batter. Cover and let it rest for 15 minutes.
    1 ¾ cups (420 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Wet your hands and perform a series of stretch-and-folds: lift one edge of the dough and fold it over itself, then rotate the bowl 90° and repeat. Continue circling the bowl until the dough feels elastic (about 16 folds total). Cover and rest 15 minutes, then repeat every 15 minutes for a total of 6 sets. During the second-to-last set, gently fold in the sprinkles ¼ at a time to prevent them from bleeding in the wet dough.
    ¼ cup (50 grams) sprinkles
  • Pour 2 tablespoons of melted butter into a straight-sided proofing container or clean bowl. Transfer the dough into the buttered container, turning it so it’s lightly coated. Brush a little butter over the top, cover, and let the dough rise until doubled in size (about 4–12 hours depending on room temperature).
    2 tablespoons unsalted butter
  • Line a 9×13-inch baking pan with parchment paper and brush with the remaining 2 tablespoons of melted butter. Gently transfer the risen dough into the pan and use your fingertips to nudge it toward the edges. If it springs back, cover and rest 10 minutes, then try again.
    2 tablespoons unsalted butter
  • Cover the dough and let it proof until noticeably puffy and airy (about 2–4 hours). For extra tang, you can refrigerate the dough overnight after spreading it in the pan; bring it back to room temperature and let it finish proofing before baking.
  • About 20 minutes before baking, preheat your oven to 375°F with a rack in the center.
  • Drizzle the remaining tablespoon of melted butter over the dough. Use your fingertips to press gently and create dimples, helping redistribute the air bubbles.
    1 tablespoons unsalted butter
  • Bake the focaccia for 30–35 minutes, or until golden brown and cooked through.
  • While the focaccia bakes, whisk together powdered sugar, melted butter, milk (or water), and vanilla until smooth.
    ½ cup powdered sugar, 1 tablespoon unsalted butter, ½-1 tablespoon milk or water, 1 teaspoon vanilla extract
  • Let the focaccia cool in the pan for 10 minutes, then transfer to a wire rack for another 20 minutes. Cut into 24 squares, drizzle with icing, and enjoy!

Notes

  • Storage: Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Serving: 1piece (with icing) | Calories: 130kcal | Carbohydrates: 20g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 168mg | Potassium: 30mg | Fiber: 0.5g | Sugar: 3.5g | Calcium: 5.5mg | Iron: 1.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Funfetti Sourdough Bread with Cream Cheese Frosting Swirl

This Funfetti Sourdough Bread is a birthday-inspired sourdough dessert loaf filled with colorful sprinkles and swirled with sweet cream cheese frosting.

Slices of funfetti sourdough bread on a wooden cutting board.

Happy birthday to me? Well... not quite yet.

My birthday isn't until April, but this funfetti sourdough bread is without a doubt going to be my new go-to birthday dessert (I'm not much of a cake girl).

I actually bought these rainbow sprinkles planning to make mini muffins. But I got so excited I ended up adding them to this bread and a focaccia. I spent an entire week baking all things funfetti sourdough, and it was such a blast!

To make this loaf extra special, it’s not only packed with sprinkles but also swirled with a sweet cream cheese filling. It really tastes like a frosted birthday cake in bread form.

Soft, sweet, and perfect for celebrating, I hope you give this one a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can also use sourdough discard that’s 1–2 days old.
  • Sprinkles- Use multicolored sprinkles to give the bread that classic funfetti birthday cake look.
  • Bread Flour- Adds structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly softer and not rise quite as tall.
  • Water- Use water around 80–90°F to help encourage fermentation.
  • Whole Milk- Adds richness and tenderness to the crumb. You can substitute more water if needed.
  • Granulated Sugar- Lightly sweetens the dough without making it overly sweet. You can omit it if preferred.
  • Sweetened Cream Cheese- A simple mixture of softened cream cheese, powdered sugar, and vanilla extract that tastes like cake frosting.
  • 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.
The ingredients to make sourdough funfetti bread. Each ingredient is labeled with text. They include active sourdough starter, cream cheese, water, sugar, sprinkles, whole milk, salt, powdered sugar, and bread flour.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale helps you get the hydration just right and gives you consistent results every time.
  • Start with an active starter. Your starter should be bubbly and recently fed so the dough rises well. You can also use sourdough discard that’s just 1–2 days old.
  • Don't overhandle the dough. Once you add the sprinkles, handle gently. The more you work the dough, the more the colors can bleed.
  • Watch the dough, not the clock. Be patient and let it bulk ferment until it looks puffy and roughly doubled in size. Timing will vary depending on your kitchen temperature.
  • Chill the cream cheese filling. After mixing, refrigerate the filling so it’s easier to dollop and stays in place inside the dough.
  • Let it cool before slicing. Give the loaf at least 2 hours to cool so the crumb and cream cheese can fully set before cutting.

How to Make Funfetti Sourdough Bread

Want to bake sourdough that tastes like birthday cake? Follow these step-by-step instructions with photos. Full details are in the recipe card below.

Step 1: Feed starter. Make sure your starter is bubbly and active before mixing.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together warm water, milk, starter, and sugar. Add flour and salt and mix until a cohesive dough forms. Cover and rest 20 minutes.

Active sourdough starter, water, milk, and sugar whisked together in a stainless steel bowl.
Sourdough bread dough being mixed by hand in a stainless steel bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds, spaced 15 minutes apart, adding the sprinkles during the first set. (A little color bleeding is normal!)

Sprinkles being folded into sourdough bread dough.
Funfetti sourdough bread dough being stretched and folded in a bowl.
Sprinkles being added to sourdough bread dough.

Step 4: Bulk fermentation. Cover and let the dough rise until doubled in size.

Sourdough funfetti bread dough in a straight-sided container before bulk fermentation.
Sourdough funfetti bread dough in a straight-sided container after bulk fermentation.

Step 5: Make cream cheese filling. Mix softened cream cheese, powdered sugar, and vanilla until smooth. Chill until ready to use.

Softened cream cheese and powdered sugar being mixed together in a small glass bowl.

Step 6: Shape. Stretch the dough into a rectangle, dollop most of the cream cheese over the surface, fold like a letter while layering in the remaining filling, then shape into a tight ball.

Dollops of sweetened cream cheese being added to the funfetti sourdough dough during shaping.
Funfetti sourdough bread dough being shaped on a counter with sweetened cream cheese being folded in.
Funfetti sourdough bread dough being shaped by hand into a ball on a counter.

Step 7: Proof. Place seam side up in a floured proofing basket. Cover and refrigerate overnight (12–16 hours).

Funfetti sourdough bread in an oval proofing basket before cold proofing overnight.
Funfetti sourdough bread in an oval proofing basket after cold proofing overnight.

Step 8: 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 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 2 hours before slicing.

Funfetti sourdough bread dough being scored with a lame on a piece of parchment paper.
A baked loaf of funfetti sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your funfetti birthday cake sourdough bread.

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Mix the dough and let it rest for 20 minutes.
  • 8:30–9:30 AM: Perform stretch and folds, adding the sprinkles during the first set.
  • 9:30 AM–5:30 PM (varies): Bulk fermentation (until doubled in size).
  • 5:30–6:00 PM: Shape the dough, adding the cream cheese filling.
  • 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 funfetti sourdough bread (whole or sliced) in a bread box or airtight container at room temperature for up to 2 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag for up to 3 months. When ready to eat, thaw at room temperature or warm slices in the toaster or oven.

A whole loaf of funfetti sourdough bread with cream cheese frosting on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

Slices of funfetti sourdough bread on a wooden cutting board.
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Funfetti Sourdough Bread with Cream Cheese Swirl

This Funfetti Sourdough Bread is a birthday-inspired sourdough dessert filled with colorful sprinkles and swirled with sweet cream cheese frosting.
Course Bread, Dessert
Cuisine American
Prep Time 1 day 10 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 12 hours 45 minutes
Servings 12 slices
Calories 310kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 cup (240 grams) water 80-90℉
  • ½ cup (120 grams) whole milk
  • ½ cup (100 grams) active sourdough starter or sourdough discard that’s no more than 2 days old
  • ¼ cup (50 grams) granulated sugar
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, use 1 ¾ teaspoons or measure by weight
  • ½ cup (100 grams) sprinkles
  • 8 ounces (227 grams) cream cheese softened
  • ½ cup (50 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before mixing so it’s bubbly and active.
  • In a large bowl, whisk together the warm water, whole milk, active starter, and sugar until mostly dissolved. Add the bread flour and salt. Mix and knead with your hands until a cohesive dough forms and no dry flour remains. Cover and let rest for 20 minutes.
    1 cup (240 grams) water, ½ cup (120 grams) whole milk, ½ cup (100 grams) active sourdough starter, ¼ cup (50 grams) granulated sugar, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • After resting, perform your first set of stretch and folds while adding the sprinkles. Lightly wet your hands. Sprinkle about ¼ of the sprinkles over the dough. Grab one edge, gently stretch it upward without tearing, and fold it over the center. Rotate the bowl 90° and repeat, adding another ¼ of the sprinkles each turn. Continue until all the sprinkles are incorporated and all four sides have been stretched and folded. Gather the dough into a ball, place seam side down, cover, and rest 15 minutes. Repeat the stretch and fold process every 15 minutes for a total of 4 sets. Don’t worry if the sprinkles bleed slightly — that’s completely normal.
    ½ cup (100 grams) sprinkles
  • Cover the dough and let it rise until doubled in size. This can take anywhere from 4–12+ hours depending on your starter and kitchen temperature. Using a straight-sided container makes it easier to track the rise.
  • In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth. Cover and refrigerate until ready to use.
    8 ounces (227 grams) cream cheese, ½ cup (50 grams) powdered sugar, 1 teaspoon vanilla extract
  • Once the dough has doubled, gently turn it out onto a lightly floured surface and stretch it into a large rectangle. Dollop about ¾ of the cream cheese mixture evenly over the surface. Fold one short end toward the center. Add half of the remaining cream cheese over that folded section. Fold the other short end over it (like folding a letter) and spread the remaining cream cheese on top. Fold the remaining two sides toward the center to enclose the filling. Flip the dough seam side down and gently shape it into a tight ball by pulling it toward you against the counter.
  • Lightly dust a proofing basket (or bowl lined with a tea towel) with rice flour. Transfer the dough seam side up into the basket and pinch the seam closed if needed. Cover and refrigerate overnight, or for 12–16 hours.
    Rice flour
  • Preheat your oven to 450°F with a lidded Dutch oven inside. Once the oven reaches temperature, allow the Dutch oven to heat for an additional 30 minutes.
  • Flip the dough onto parchment paper or a bread sling. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven, add 2 ice cubes for steam, then lower the dough inside. To prevent the bottom from getting too dark (the sugar can make it brown faster), you can double up on the parchment paper or place a baking sheet on the shelf below the Dutch oven. Cover and bake for 40 minutes. Remove the lid and bake an additional 5–10 minutes, until the crust reaches your desired color.
    2 ice cubes
  • Transfer to a wire rack and let cool for at least 2 hours before slicing.

Notes

  • Storage: Store bread in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
  • Want more funfetti fun? Check out my sourdough funfetti focaccia recipe!

Nutrition

Serving: 1slice | Calories: 310kcal | Carbohydrates: 48g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 407mg | Potassium: 72mg | Fiber: 1g | Sugar: 13.5g | Calcium: 21mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Same Day Sourdough Bread (No Overnight Wait)

This Same Day Sourdough Bread is made with more active starter and fermented in a warm spot so you can mix the dough in the morning and bake it by dinner. It’s an easy way to get crusty, homemade sourdough without the overnight wait.

A whole loaf of same day sourdough bread on a wooden cutting board.

I had so much fun experimenting with this one.

I recently met up with an old friend for lunch, and she ended up giving me her Brod & Taylor Folding Proofer. And since it’s winter here in New England (aka sourdough-fermentation-struggle season), I’ve been putting it to good use.

Naturally, it got me thinking… how quickly could I actually make a loaf of sourdough bread?

Turns out? About 10 ½ hours.

I set the proofer to 80°F, doubled the amount of active starter in the dough (from 100 grams to 200 grams), and used warm water to give fermentation a little boost. And honestly, I was so impressed with how it turned out.

No, it doesn’t have quite the same depth of flavor or ultra-soft crumb as an overnight cold-proofed loaf. But it’s still soft, crusty, and absolutely delicious. More than good enough for those days when you want (or need) fresh sourdough without the two-day wait.

And if you don’t have a bread proofer, don’t worry. Your oven with just the light on works well, too. Just use a thermometer to make sure it doesn’t get too warm.

If you’ve ever wished sourdough could fit into your day a little more easily, this recipe is for you.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. This recipe uses more starter than my basic sourdough loaf to help the dough rise within one day.
  • Bread Flour- Adds structure, chew, and height. You can substitute all-purpose flour, but the loaf may be slightly softer and not rise quite as tall.
  • Water- Use water around 80–90°F to encourage faster fermentation.
  • 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.
The ingredients to make same day sourdough bread. Each ingredient is labeled with text. They include bread flour, active sourdough starter, warm water, and salt.

Tips for Success

  • Weigh your ingredients. Using a kitchen scale ensures accurate hydration and consistent results every time.
  • Start with an active starter. A bubbly, well-fed starter gives the dough the strength it needs to rise well in a shorter timeline. For an even more vigorous rise, try feeding your starter with whole wheat flour.
  • Keep it warm. Fermentation moves faster at warmer temperatures. Aim for 78–80°F using a bread proofer or your oven with just the light on (and use a thermometer to be sure it doesn’t get too warm).
  • Watch the dough, not the clock. Let the dough bulk ferment until it looks puffy and roughly doubled in size.
  • Let it cool before slicing. Rest the loaf for at least 1 hour so the crumb can set.
  • Adjust expectations. Same day sourdough is delicious and perfect when you need bread quickly, but it won’t have quite the same depth of flavor or texture as an overnight cold-proofed loaf.

How to Make Same Day Sourdough Bread

Learn how to make sourdough bread in just one day with these step-by-step instructions. Full details are in the recipe card below.

Step 1: Feed starter. Feed your sourdough starter 6–12 hours before mixing so it’s bubbly and active. A strong starter is key for a same-day rise.

An active sourdough starter in a glass mason jar.

Step 2: Mix dough. Whisk together warm water and active starter. Add bread flour and salt, then mix until a cohesive dough forms and no dry flour remains. Cover and rest for 15 minutes.

Sourdough starter and water whisked together in a stainless steel bowl.
Same day sourdough bread dough mixed together in a stainless steel bowl.

Step 3: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.

Two hands stretching one edge of the dough up and out of a bowl.
Two hands folding one edge of the dough over itself in a bowl.
Same day sourdough bread dough in a bowl after being stretched and folded.

Step 4: Bulk fermentation. Cover and let the dough rise in a warm spot (78–80℉) until doubled in size. A bread proofer or oven with just the light on work well.

The dough in a straight-sided container before fermenting.
The dough in a straight-sided container after fermenting.

Step 5: Shape. Turn the dough onto a lightly floured surface. Gently stretch into a rectangle, then fold all 4 sides towards the center. Shape into a tight ball by gently pulling it toward you on the counter.

Two hands shaping the dough by folding it over itself.
Two hands shaping the dough by folding all four edges towards the center.
A same day sourdough bread dough ball on a countertop.

Step 6: Proof. Place seam side up in a rice flour–dusted proofing basket. Cover and proof 1–2 hours, until puffy.

The dough in a banneton basket before proofing.
The dough in a banneton basket after proofing.

Step 7: Bake. Flip dough onto parchment, score the top, then carefully place into the hot Dutch oven with 2 ice cubes. Bake at 450℉ for 40 minutes covered, then 5–10 minutes uncovered. Let cool at least 1 hour before slicing.

Same day sourdough bread dough scored on a piece of parchment paper before baking.
A baked loaf of same day sourdough bread on a wire cooling rack.

Baker's Timeline

Here’s a sample timeline to help you plan your same day sourdough bread. This is about how my day looked when I used my bread proofer set to 80°F for both my starter and bulk fermentation.

  • 6:00–9:00 AM: Feed sourdough starter, letting it become bubbly and active.
  • 9:00–9:30 AM: Mix dough.
  • 9:30–10:30 AM: Do stretch and folds.
  • 10:30 AM–3:00 PM (varies): Bulk fermentation (until doubled in size).
  • 3:00–3:30 PM: Shape the dough.
  • 3:30–4:30 PM (varies): Proof.
  • 4:30–5:15 PM: Bake at 450°F.
  • 5:15–6:15 PM: Cool 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 same day sourdough bread (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. When ready to eat, thaw at room temperature or warm slices in the toaster or oven.

Slices of same day sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A whole loaf of same day sourdough bread on a wooden cutting board.
Print Pin Save

Same Day Sourdough Bread

This Same Day Sourdough Bread is made with more active starter and fermented in a warm spot so you can mix the dough in the morning and bake it by dinner. It’s an easy way to get crusty, homemade sourdough without the overnight wait.
Course Bread
Cuisine American
Prep Time 10 hours
Cook Time 45 minutes
Cool Time 1 hour
Total Time 11 hours 45 minutes
Servings 12 slices
Calories 165kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ⅓ cups (330 grams) warm water 80-90℉
  • 1 cup (200 grams) active sourdough starter
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt if using Morton's or table salt, use 1 ¾ teaspoons or measure by weight
  • Rice flour for proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your sourdough starter 6–12 hours before mixing the dough so it’s bubbly, active, and at its peak. Because this is a same-day recipe, a strong starter is key to helping the dough rise quickly. If you’re using a bread proofer or have a consistently warm spot (78–80℉), your starter may be ready in as little as 3–4 hours.
  • In a large bowl, whisk together the warm water and active starter until mostly dissolved. Add the bread flour and salt. Mix and knead with your hands until a cohesive dough forms and no dry flour remains. Cover the bowl and let the dough rest for 15 minutes.
    1 ⅓ cups (330 grams) warm water, 1 cup (200 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • After resting, perform your first set of stretch and folds. With lightly wet hands, grab one edge of the dough, gently stretch it upward without tearing, and fold it over the center. Rotate the bowl 90° and repeat. Continue until you’ve stretched and folded all four sides. Gather the dough into a ball and place it seam side down in the bowl. Cover and rest for 15 minutes. Repeat this stretch and fold process every 15 minutes for a total of 4 sets.
  • After the final set, cover the dough and let it bulk ferment in a warm spot (78–80℉) until doubled in size. This can take several hours depending on the strength of your starter and the temperature of your kitchen. A bread proofer works well, or you can place the dough in your oven with just the light on. Using a straight-sided container makes it easier to see when the dough has doubled.
  • Once doubled, gently turn the dough out onto a lightly floured counter and stretch it into a large rectangle. Fold one short end toward the center, then fold the other short end over it like folding a letter. Repeat with the remaining two sides. Flip the dough seam side down and use your hands or a bench scraper to gently shape it into a tight ball by pulling it toward you against the counter.
  • Lightly dust a proofing basket (or bowl lined with a tea towel) with rice flour. Transfer the dough seam side up into the basket. Pinch the seam closed if needed. Cover and let it proof for 1–2 hours, or until it looks noticeably puffy and slightly risen.
    Rice flour
  • Preheat your oven to 450℉ with a lidded Dutch oven inside. Once the oven reaches temperature, let the Dutch oven continue heating for an additional 30 minutes so it’s fully preheated.
  • Carefully flip the proofed dough onto a piece of parchment paper or a bread sling. Score the top with a lame or sharp knife (for same-day dough, a single long slash works well). Remove the hot Dutch oven from the oven. Add 2 ice cubes to create steam, then carefully lower the dough into the pot. Cover with the lid and return it to the oven.
    2 ice cubes
  • Bake for 40 minutes with the lid on. Remove the lid and bake for an additional 5–10 minutes, or until the crust reaches your desired color.
  • Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.

Notes

  • Keep it warm. Fermentation moves faster at warmer temperatures. Aim for 78–80°F using a bread proofer or your oven with just the light on (and use a thermometer to be sure it doesn’t get too warm).
  • Adjust expectations. Same day sourdough is delicious and perfect when you need bread quickly, but it won’t have quite the same depth of flavor or texture as an overnight cold-proofed loaf.
  • Storage: Store in an airtight container for up to 3 days at room temperature or slice and freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 32g | Protein: 6g | Fat: 0.5g | Polyunsaturated Fat: 0.5g | Sodium: 335mg | Potassium: 56mg | Fiber: 1g | Calcium: 8.5mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Potato Rolls

These Sourdough Potato Rolls are extra soft and pillowy thanks to mashed potatoes and active starter. Perfect for burgers, egg sandwiches, or as an easy side.

Three sourdough potato rolls on a cutting board. Out of focus to the left of the rolls is a split potato roll with butter on a plate.

When I was developing my sourdough potato bread recipe, it felt only natural to turn that same dough into rolls, too. So, that’s exactly where these sourdough potato rolls came from.

They use the same potato-enriched dough, just shaped into soft, pillowy buns that bake up incredibly tender. Honestly, they’re tied with my sourdough brioche rolls for my favorites on the blog—and that’s saying something.

Mashed russet potatoes give these rolls a light, fluffy texture that stays soft for days, while the sourdough adds a subtle tang. Butter, milk, and sugar add richness and a touch of sweetness.

They’re perfect for burgers, sandwiches, and breakfast sliders, and they work just as well as a simple dinner side. Plus, they freeze beautifully for easy meals later on.

I hope you give them a try and love them as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can also use 1–2 day old discard, but the dough may take longer to rise.
  • Russet Potato- High in starch, russets create the softest texture. Mash completely smooth to avoid lumps in the dough.
  • Whole Milk - Adds richness and tenderness. You can use lower-fat milk or even water, though the rolls may turn out slightly less tender.
  • Butter - Gives the potato rolls some flavor and contributes to the soft texture. Can substitute with a neutral oil like olive or avocado if needed.
  • Bread Flour- Gives structure, chew, and a good rise. All-purpose flour works, but the rolls may be a bit flatter.
  • Sugar- Adds subtle sweetness and helps feed the yeast. Reduce slightly if you prefer a less sweet roll.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half the amount or weigh for accuracy.
The ingredients to make sourdough potato bread. Each ingredient is labeled with text. They include bread flour, russet potato, butter, sourdough starter, water, whole milk, sugar, and salt.

Tips for Success

  • Weigh your ingredients. A kitchen scale ensures consistent dough texture.
  • Start with an active starter. Bubbly, well-fed starter gives the dough strength to rise.
  • Mash the potatoes completely. Smooth potatoes keep the rolls light and fluffy with no lumps.
  • Cool the potato mixture before adding starter. Aim for 80–90°F so the yeast isn’t weakened.
  • Expect a slightly sticky dough. Potato starch adds moisture. Use flour lightly if needed.
  • Be patient with the bulk rise. Wait until the dough is puffy and roughly doubled for the best texture.
  • Let the rolls cool completely. Rest at least 1 hour so the crumb sets and doesn’t turn gummy.

How to Make Sourdough Potato Rolls

Follow these step-by-step instructions with photos to bake these soft and fluffy sourdough potato rolls.

Step 1: Feed starter. Feed your sourdough starter 6–12 hours before mixing so it’s active and bubbly.

An active sourdough starter in a glass mason jar.

Step 2: Cook and mash potatoes. Boil the cubed potato until very soft. Drain and mash until completely smooth.

Peeled and cubed potatoes submerged in water in a stainless steel pot.
Boiled potatoes mashed in a stainless steel pot.

Step 3: Make potato base. While warm, stir in the milk, butter, sugar, and salt until melted and combined. Let cool to warm (not hot), then mix in the sourdough starter.

Mashed potatoes mixed with milk, butter, salt, and sugar in a stainless steel pot.
Sourdough starter added to the mashed potato and milk mixture.

Step 4: Mix dough. Add the flour and mix until a sticky dough forms with no dry flour. Cover and rest for 20 minutes.

Sourdough potato bread dough in a stainless steel bowl.

Step 5: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.

The dough being stretched upwards out of a stainless steel bowl by two hands.
The stretched dough being folded over itself in a stainless steel bowl by two hands.
The potato sourdough bread dough in a stainless steel bowl after being stretched and folded.

Step 6: Bulk fermentation. Cover and let the dough rise until bubbly and roughly doubled, about 4–12 hours.

Potato sourdough bread dough in a straight-sided container before bulk fermenting.
Potato sourdough bread dough in a straight-sided container after bulk fermenting.

Step 7: Shape. Turn dough onto a floured surface. Divide into 12 equal pieces (~88 g each). Shape into smooth balls, seam-side down, rolling slightly to build tension.

Cut pieces of sourdough potato roll dough on a counter.

Step 8: Proof. Butter a 9×13" pan and arrange rolls in 4 rows of 3. Cover and proof 1–3 hours until puffy, or refrigerate overnight and proof 3–4 hours at room temp.

Sourdough potato roll dough balls in a buttered aluminum baking pan before proofing.
Sourdough potato roll dough balls in a buttered aluminum baking pan after proofing.

Step 9: Bake. Preheat oven to 375°F. Bake 25–30 minutes until golden brown. Let rolls cool in the pan 10 minutes, then transfer to a wire rack for at least 1 hour before slicing.

Twelve baked sourdough potato rolls in an aluminum baking pan.

Baker's Timeline

Use this sample timeline to help plan out your sourdough potato rolls:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Boil & mash potatoes.
  • 8:30–9:00 AM: Mix dough.
  • 9:00–10:00 AM: Do stretch and folds.
  • 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
  • 6:00–6:30 PM: Shape into rolls.
  • 6:30–8:30 PM (varies): Proof.
  • 8:30–9:00 PM: Bake at 375°F.
  • 9:00–10:00 PM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Keep your sourdough potato rolls in an airtight container at room temperature for up to 3 days.

For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the oven or toaster before serving.

Serving Suggestions

These sourdough potato rolls are perfect for BBQ pulled chicken sliders, turkey or beef burgers, classic deli sandwiches, or hearty egg breakfast sandwiches.

You can also use stale rolls to make sourdough stuffing, croutons, or breadcrumbs.

Two sourdough potato rolls on a plate. One is split in half with a pat of butter on each half. There are two rolls off to the left of the plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Recipes

📖 Recipe

Three sourdough potato rolls on a cutting board. Out of focus to the left of the rolls is a split potato roll with butter on a plate.
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Sourdough Potato Rolls

These Sourdough Potato Rolls are extra soft and pillowy thanks to mashed potatoes and active starter. Perfect for burgers, egg sandwiches, or as an easy side.
Course Bread
Cuisine American
Prep Time 18 hours
Cook Time 30 minutes
Cool Time 1 hour
Total Time 19 hours 30 minutes
Servings 12 buns
Calories 220kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 small (227 grams) russet potato peeled and cut into 1-inch cubes
  • 1 cup (240 grams) whole milk cold
  • 4 tablespoons (57 grams) unsalted butter cold
  • ¼ cup (50 grams) granulated sugar
  • 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if substituting with Morton's brand or table salt
  • ½ cup (100 grams) active sourdough starter
  • 1 ¾ cups (420 grams) bread flour

Instructions

  • About 6–12 hours before mixing, feed your sourdough starter so it’s active, bubbly, and doubled in size.
  • Peel and cube the potato. Cover with cold water in a small saucepan, bring to a boil, and cook 10–15 minutes until very soft. Drain well, then return them to the saucepan and mash thoroughly until smooth with no large chunks remaining.
    1 small (227 grams) russet potato
  • While the potatoes are still warm, add the milk, butter, sugar, and salt. Whisk until the butter is fully melted and the mixture cools to about 80–90°F (warm, but not hot). Once cooled, whisk in the active sourdough starter.
    1 cup (240 grams) whole milk, 4 tablespoons (57 grams) unsalted butter, ¼ cup (50 grams) granulated sugar, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt, ½ cup (100 grams) active sourdough starter
  • Transfer the potato mixture to a large bowl. Add the bread flour and mix with your hands until all the flour is fully hydrated and a sticky dough forms. Cover and let the dough rest for 20 minutes.
    1 ¾ cups (420 grams) bread flour
  • Lightly wet your hands. Grab one side of the dough, stretch it up gently, and fold it over the center. Rotate the bowl 90° and repeat until all four sides have been folded. Cover and rest for 15 minutes.Repeat this process 3 more times for a total of 4 stretch-and-fold sets, resting 15 minutes between each.
  • Cover the dough and let it rise until bubbly and roughly doubled in size, about 4–12 hours (or longer) depending on room temperature and starter strength. Tip: A straight-sided container makes it easier to track the rise.
  • Lightly flour your work surface and gently turn out the dough. Divide the dough into 12 equal-sized pieces (about 88 grams each). Shape each into a smooth ball by gathering the edges into the center, flipping seam-side down, and rolling on the counter to build tension. Note: This dough is naturally sticky due to the potatoes—use flour as needed to prevent sticking.
  • Lightly butter a 9×13" pan and arrange the rolls in 4 rows of 3. Cover and proof 1–3 hours until puffy, or refrigerate overnight and then proof 3–4 hours at room temperature.
  • Preheat oven to 375°F. Bake 25–30 minutes until golden brown.
  • All the rolls to rest in the pan for 10 minutes, then transfer to a wire rack to cool at least 1 hour before slicing.

Notes

  • Note: For slightly larger rolls, divide the dough into 9 pieces (about 118 g each) and bake in an 8×8-inch square pan.
  • Storage: Store rolls in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1roll | Calories: 220kcal | Carbohydrates: 37g | Protein: 6.5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 13.5mg | Sodium: 377mg | Potassium: 160mg | Fiber: 1g | Sugar: 5g | Vitamin C: 3.5mg | Calcium: 35mg | Iron: 2.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Freeze-Dried Strawberry Swirl Sourdough Bread

This Freeze-Dried Strawberry Sourdough Bread starts with two half doughs. One is tinted pink with freeze-dried strawberry powder, while the other is folded with strawberry pieces. They’re gently swirled together during shaping to create a pretty pink loaf with strawberry in every bite.

Three slices of strawberry sourdough bread on a wooden cutting board.

I’m so proud of how this one turned out!

The other day, I spotted some freeze-dried strawberries hiding in the back of my pantry and thought, “Hmm… could I make pink sourdough bread with these?” And since Valentine’s Day is right around the corner, I knew I had to try it.

After a quick little brainstorm, I was in the kitchen mixing up this beautiful freeze-dried strawberry swirl sourdough bread (try saying that three times fast!).

Here’s the trick: I made two half doughs. One is naturally pink from crushed freeze-dried strawberries, and the other has whole strawberry pieces folded in. Then I fermented and shaped them together to create a gorgeous swirled loaf with chewy strawberry bits in every bite.

Since the strawberries are freeze-dried (so no extra moisture to worry about), this is actually a super easy and fun sourdough inclusion for beginners looking to make something a little different.

I hope you give it a try! I think you’ll love how pretty it looks and how sweet and chewy each bite is.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure it’s bubbly and active before mixing. You can also use 1–2 day old sourdough discard, though the dough may take longer to rise.
  • Freeze-Dried Strawberries- I used 24 g total: 12 g crushed to color one dough pink, and 12 g left whole for the other dough. They hydrate in the dough and become soft and chewy when baked.
  • Bread Flour- Provides structure, chew, and a good rise. All-purpose flour works, but the loaf may be slightly softer and flatter.
  • Water- Use lukewarm or room-temperature water to encourage fermentation. Adjust slightly for your preferred hydration.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 g per teaspoon). For Morton’s or table salt, use about half or weigh for accuracy.
The ingredients to make strawberry sourdough bread. Each ingredient is labeled with text. They include bread flour, salt, active sourdough starter, water, and freeze-dried strawberries.

Tips for Success

  • Use an active starter. Make sure it’s bubbly and well-fed for a strong rise.
  • Weigh your ingredients. A kitchen scale ensures accurate hydration and consistent results.
  • Keep the doughs separate. For the pretty pink swirl, just place one dough on top of the other during bulk fermentation.
  • Be patient during bulk fermentation. Wait until the dough is puffy and roughly doubled for a light, open crumb.
  • Build tension when shaping. A taut surface helps the loaf hold its shape and rise beautifully.
  • Don't skip the cold proof. Refrigerating overnight enhances flavor and makes scoring easier.
  • Cool completely before slicing. Let the loaf rest 2–4 hours so the crumb sets and isn’t gummy.

How to Make Strawberry Sourdough Bread

Follow these simple steps and photos to make a beautiful pink sourdough bread studded with freeze-dried strawberries.

Step 1: Feed starter. Feed your sourdough starter 6–12 hours before baking so it’s active, bubbly, and ready to use.

A very bubbly and active whole wheat sourdough starter in a glass mason jar.

Step 2: Make pink dough. Mix the pink dough by combining water, starter, freeze-dried strawberry powder, flour, and salt.

Crushed freeze-dried strawberries whisked together with active sourdough starter and water in a stainless steel bowl.
Sourdough bread dough with freeze-dried strawberry powder mixed into it to make it pink.

Step 3: Make plain dough. Mix the plain dough by combining water, starter, flour, and salt. Cover both and rest for 20 minutes.

Sourdough starter, honey, and water whisked together in a stainless steel bowl.
Sourdough bread dough in a glass bowl.

Step 4: Stretch and fold (pink dough). For the pink dough, complete 4 stretch and folds, resting 15 minutes between each round.

Strawberry sourdough bread dough being stretched and folded in a stainless steel bowl.
Strawberry sourdough bread dough being stretched and folded in a stainless steel bowl.

Step 5: Stretch and fold (plain dough). For the plain dough, add the freeze-dried strawberry pieces during the first set of stretch and folds. Then, complete 3 more rounds with 15-minute rests.

Sourdough bread dough with pieces of freeze-dried strawberries being stretched and folded into the dough.
Sourdough bread dough with pieces of freeze-dried strawberries being stretched and folded into the dough.

Step 6: Bulk fermentation. Stack one dough on top of the other in the same container. Cover and let rise until puffy and doubled, 4–12 hours.

Freeze-dried strawberry sourdough bread dough in a straight-sided container before bulk fermentation.
Freeze-dried strawberry sourdough bread dough in a straight-sided container after bulk fermentation.

Step 7: Shape. Turn the dough out, gently stretch into a rectangle, and fold to shape. Tighten into a round.

Strawberry sourdough bread dough being shaped on a floured countertop.
Strawberry sourdough bread dough being shaped on a floured countertop.
Strawberry sourdough bread dough being shaped on a floured countertop.

Step 8: Cold proof. Place seam-side up in a floured proofing basket. Cover and refrigerate for 12–16 hours.

Strawberry sourdough bread dough in a round proofing basket.
Strawberry sourdough bread dough in a round proofing basket after proofing in the refrigerator overnight.

Step 9: Bake. Heat a lidded Dutch oven at 450°F for 30–60 minutes. Turn dough out seam-side down, score, add 2 ice cubes to the Dutch oven, and bake 40 minutes covered plus 5–10 minutes uncovered. Transfer to a rack and cool 2–4 hours before slicing.

Strawberry sourdough bread dough being scored on a piece of parchment paper.
A baked loaf of freeze-dried strawberry sourdough bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your strawberry sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–9:00 AM: Mix both doughs & rest 20 minutes.
  • 9:00–10:00 AM: Do stretch and folds & add strawberries to plain dough.
  • 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
  • 6:00–6:30 PM: Shape the dough.
  • 6:30 PM–6:30 AM (Next Day): Cold proof in the fridge overnight.
  • 6:30–7:15 AM: Bake at 450°F.
  • 7:15–9:15 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store your strawberry sourdough loaf, whole or sliced, in a bread box or airtight container at room temperature for up to 3 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature or warm slices in the toaster or oven.

Serving Suggestions

This strawberry sourdough bread is delicious topped with cottage cheese (my personal favorite) or avocado. And if the loaf starts to get a little stale, it makes an excellent base for French toast or French toast casserole.

A whole loaf of freeze-dried strawberry sourdough bread on a wooden cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

Three slices of strawberry sourdough bread on a wooden cutting board.
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5 from 2 votes

Freeze-Dried Strawberry Sourdough Bread

This Freeze-Dried Strawberry Sourdough Bread starts with two half doughs. One is tinted pink with freeze-dried strawberry powder, while the other is folded with strawberry pieces. They’re gently swirled together during shaping to create a pretty pink loaf with strawberry in every bite.
Course Bread
Cuisine American
Prep Time 1 day 6 hours
Cook Time 45 minutes
Cool Time 2 hours
Servings 12 slices
Calories 170kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Dough One (Pink)

Dough Two (Plain)

Instructions

  • Feed your sourdough starter 6–12 hours before mixing the dough. It should be active, bubbly, and at or near its peak when you’re ready to bake.
  • Make the pink strawberry dough: In a medium bowl, whisk together the warm water, sourdough starter, and freeze-dried strawberry powder. Add the bread flour and salt and mix until a shaggy dough forms and no dry flour remains. Cover and let rest for 20 minutes.
    ¾ cup (180 grams) warm water, ¼ cup (50 grams) active sourdough starter, 12 grams freeze-dried strawberries, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
  • Make the plain strawberry dough: In a separate medium bowl, whisk together the warm water and sourdough starter. Add the bread flour and salt and mix until a cohesive dough forms. Cover and let rest for 20 minutes.
    At this point, you’ll have two separate half doughs—one pink and one plain.
    ¾ cup (180 grams) warm water, ¼ cup (50 grams) active sourdough starter, 2 cups (240 grams) bread flour, 1 ¾ teaspoons (5 grams) Diamond Crystal Kosher Salt
  • Pink dough: With lightly wet hands, grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat until all four sides have been folded. Cover and rest for 15 minutes. Repeat this stretch and fold process 3 more times (4 total), resting 15 minutes between each round.
  • Plain dough: Sprinkle ¼ of the freeze-dried strawberry pieces evenly over the dough. Stretch and fold one side of the dough over itself. Rotate the bowl 90°, add another ¼ of the strawberries, and repeat. Continue until all the strawberries are added and all four sides have been folded. Cover and rest for 15 minutes. Repeat this stretch and fold process 3 more times (4 total), resting 15 minutes between each round.
    12 grams freeze-dried strawberries
  • After the final stretch and fold, gently place one dough on top of the other in the same bowl. There’s no need to mix them—just stack them. 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 activity. Tip: A straight-sided container makes it much easier to see when the dough has doubled.
  • Lightly flour your counter and gently turn the dough out. Gently stretch the dough into a loose rectangle. Fold the short sides toward the center like a letter, then fold the long sides in the same way. 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. 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

  • Storage: Store at room temperature in an airtight container or bread box for up to 3 days, or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 170kcal | Carbohydrates: 34g | Protein: 6.5g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 335mg | Potassium: 56mg | Fiber: 1.5g | Sugar: 1.5g | Vitamin C: 9mg | Calcium: 12mg | Iron: 2.5mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

How to Strengthen Sourdough Starter with Whole Wheat Flour

Is your sourdough starter slow, weak, or just not rising like it should? Feeding it whole wheat flour is an easy, beginner-friendly way to strengthen it and bring it back to life.

Two mason jars filled with bubbly sourdough starter on a neutral countertop. Text overlay reads: "Simple tips for a happy, active starter. Boost a Weak Sourdough Starter. How to strengthen a sourdough starter with whole wheat flour."

As a sourdough food blogger, one of the most common struggles I hear about is a weak starter. Either the starter itself just isn’t doing much, or it looks bubbly and active but your loaves keep coming out of the oven flat… like total frisbees.

When someone comes to me with either of these issues, my first recommendation is almost always the same: start feeding your sourdough starter whole wheat flour.

And honestly? I’ve yet to have someone come back and tell me it didn’t help.

Keep reading to learn how feeding whole wheat flour can help turn a weak sourdough starter into one that’s strong and reliable.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

What Causes a Weak Sourdough Starter?

A weak starter can show up in a few different ways. Sometimes it barely rises or takes forever to peak. Other times it looks fine in the jar but doesn’t have enough strength to lift a loaf of bread.

Most of the time, a weak starter happens because it doesn’t have enough healthy yeast and bacteria, or it’s not getting enough nutrients, especially if you’re only feeding it refined white flour.

Starters can also struggle if they’re still young, have been living in the fridge for a while, aren’t being fed consistently, or are sitting in a cooler kitchen where fermentation naturally slows down.

The good news is that you don’t need to start over or do anything complicated. In many cases, simply switching to whole wheat flour (either temporarily or long-term) can make a noticeable difference fast.

Why Whole Wheat Flour Helps Strengthen Starter

Whole wheat flour can give your starter a boost because it contains the bran and germ—the outer parts of the grain where more wild yeast and bacteria naturally live. These are the same microorganisms we’re trying to cultivate in our starter.

Feeding with whole wheat isn’t so much about giving your starter more food as it is adding more helpers to the mix. It's kind of like inviting friends over to help build a house. The more helpers you have, the faster and stronger the starter can grow.

Because whole wheat flour is less processed than white flour, it often leads to a starter that’s more active, rises more predictably, and builds strength more easily.

White flour isn’t “bad” necessarily, and you absolutely can maintain a healthy starter with it. But if your starter is sluggish or your bread isn’t rising like you want, whole wheat flour is a simple way to give it extra support.

How Much Whole Wheat Flour Should You Feed Your Starter?

The good news is there’s no one “right” way to use whole wheat flour in your sourdough starter.

Personally, I feed my starter exclusively whole wheat flour. It keeps my starter strong, predictable, and ready to bake whenever I need it. That said, you don’t have to do what I do.

Here are a few easy ways to use whole wheat flour, based on the flavor you like and how you want to feed your starter:

  • Occasional whole wheat feeds: Ideal if you like a mild, white sourdough bread and only want to use whole wheat flour when your starter seems sluggish or needs a little help.
  • 100% whole wheat flour: Best if you like a more tangy sourdough and don’t want to think about juggling multiple flours. It keeps your starter strong and consistent with very little guesswork.
  • 50/50 whole wheat + all-purpose or bread flour: A good option if you prefer a milder tang and want your bread to stay as close to white sourdough as possible, while still giving your starter a boost.

Does Whole Wheat Flour Change the Taste of Your Bread?

This is one of the biggest questions I hear, and the short answer is: probably not.

Even if you feed your starter with whole wheat flour, the amount of starter in a typical loaf is small compared to the total flour in the dough. That means the actual “whole wheat flavor” is very mild. Even if your starter is fed 100% whole wheat.

The one thing that can change slightly is the tanginess. Starters fed with whole wheat sometimes become more acidic or tangy, which can translate to a tangier loaf. But it’s usually subtle, and fermentation time still plays a big role in how sour your bread ends up.

So, feeding whole wheat is mainly about strengthening your starter, not changing the flavor of your bread. You can still bake mild, white sourdough loaves with a whole wheat–fed starter without worry.

Want to bake with whole wheat flour? Check out my whole wheat sourdough recipes for delicious ways to use your newly strengthened starter.

Do You Need to Adjust Hydration When Feeding Whole Wheat?

Nope! You don’t need to change the way you feed your starter. You should still use equal parts flour and water by weight, just like you normally do.

Whole wheat flour absorbs more water than white flour, so your starter might feel a little thicker or denser at first. That’s completely normal. Tt’s not a problem, and it won’t hurt the starter. It will still bubble, rise, and behave like a healthy starter should.

If you’re feeding using volume measurements instead of weight, just stick with the ratio you normally use (i.e. ½ cup flour to ¼ cup water). Your starter might look a bit drier than usual, but it will still work just fine.

A very bubbly and active whole wheat sourdough starter in a glass mason jar.

Can You Use Other Whole Grains Like Rye Flour?

Yes! Rye flour works really well for giving your starter a boost.

Like whole wheat, it naturally contains more of the wild yeast and bacteria we’re trying to cultivate, so it can make your starter more active.

Rye tends to ferment a bit faster than whole wheat, so your starter may rise more quickly and smell tangier. Some bakers like to mix rye with other flours, while others feed 100% rye for a short period to revive a sluggish starter.

The good news is you don’t have to stick to one grain.

Whole wheat, rye, or even a mix can all help strengthen a starter. Whole wheat is usually easier to find and works consistently, which is why I recommend it most of the time.

But if you’re curious, experimenting with rye can be fun too. And if you want to try baking with it, check out my sourdough rye bread recipe.

How Quickly Will You See Results?

The good news is that feeding whole wheat flour can give your starter a noticeable boost pretty quickly.

Sometimes you’ll see activity the same day. For most, though, it usually takes 1–3 days of regular whole wheat feeding to notice a real difference.

Here are a few signs that your starter is bouncing back:

  • Rises faster than it did before
  • Has more bubbles throughout the jar
  • Smells cleaner with a slightly sweet, pleasant aroma

Once you start seeing these changes, your starter should be ready to bake with.

Using a Whole Wheat-Fed Starter in Recipes

The great thing about feeding your starter whole wheat flour is that you don’t need to change your recipes. You can keep baking your favorite breads just like you normally would.

A whole wheat–fed starter works perfectly for:

Feeding whole wheat is really just about keeping your starter strong and active. It won’t change the style of bread you bake, so you can keep using your tried-and-true recipes without worry.

New to sourdough? My beginner’s guide will show you how to turn your whole wheat starter into a simple, delicious loaf of bread.

Three slices of sourdough sandwich bread on a cutting board.

Conclusion

Feeding your starter whole wheat is a simple, low-stress way to give it a boost and get it happy, bubbly, and active.

You don’t have to commit to it forever. But if your starter has been struggling, I highly recommend trying it for a few feedings to see how it responds.

Before thinking about starting over, give whole wheat flour a try. It’s easy, effective, and often all it takes to help a sluggish starter bounce back and get your loaves rising beautifully.

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].

Sourdough Potato Bread

This Sourdough Potato Bread is made with active sourdough starter and mashed potatoes for the softest, fluffiest loaf. It’s easy to make and perfect for homemade sandwiches.

A loaf of sourdough potato bread cut into slices on a cutting board.

When I think of potato bread, I immediately think of the classic Martin’s bread I grew up with. Don’t get me wrong, it’s delicious! But as a dietitian and sourdough baker, I try to avoid all the extra ingredients.

So, of course, I had to make my own sourdough version.

I’ve been testing this sourdough potato bread recipe for a while, tweaking the potato-to-flour ratio until it was just right. I wanted enough potato to make the bread incredibly soft and moist, but enough flour so it wouldn’t be overly sticky or dense.

After a few (okay, several) failed loaves, I finally landed on this one. The potato starch holds onto moisture beautifully, giving you the softest, fluffiest sandwich loaf I’ve ever made. This dough also works perfectly as sourdough potato rolls—ideal for burgers, sliders, and sandwiches.

Truly, it’s going to be my new go-to loaf—though I do still love my classic sourdough sandwich bread, too.

I hope you give it a try and enjoy it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can also use fresh sourdough discard (1–2 days old), but the dough may take longer to rise.
  • Russet Potato- Russet potatoes are high in starch, which helps create an extra-soft, moist crumb. Be sure to mash the potatoes very well so there are no lumps in the dough.
  • Whole Milk - Adds richness and tenderness to the bread. You can substitute with lower fat milk or even water if needed, though the loaf may be slightly less tender.
  • Butter - Adds flavor and softness. Can substitute with a cooking oil, like olive or avocado, if desired.
  • Bread Flour- Provides structure, chew, and a good rise. All-purpose flour works too, but the loaf may be a bit softer and slightly less tall.
  • Sugar- Adds a touch of sweetness and helps feed the yeast for a better rise. You can reduce it slightly if you prefer a less sweet loaf.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half the amount or weigh for accuracy.
The ingredients to make sourdough potato bread. Each ingredient is labeled with text. They include bread flour, russet potato, butter, sourdough starter, water, whole milk, sugar, and salt.

Tips for Success

  • Weigh your ingredients. A kitchen scale ensures accurate hydration and consistent results.
  • Start with an active starter. A bubbly, well-fed starter gives this enriched dough the strength it needs to rise properly.
  • Mash the potatoes completely smooth. Any lumps can create dense spots in the loaf, so take an extra minute to mash really well.
  • Let the potato mixture cool before adding the starter. Aim for warm, not hot (about 80–90°F), so you don’t weaken the yeast.
  • Expect a slightly sticky dough. Potato starch adds moisture, so this dough will feel tacky—use flour as needed, but don’t overdo it.
  • Be patient with the bulk rise. Don’t rush this step—wait until the dough looks puffy and roughly doubled for the best texture.
  • Cool completely before slicing. Let the loaf rest at least 2 hours so the crumb sets and stays soft and fluffy.

How to Make Sourdough Potato Bread

Learn how to make potato sourdough bread with these step-by-step instructions and pictures.

Step 1: Feed starter. Feed your sourdough starter 6–12 hours before mixing so it’s active and bubbly.

An active sourdough starter in a glass mason jar.

Step 2: Cook and mash potatoes. Boil the cubed potato until very soft. Drain and mash until completely smooth.

Peeled and cubed potatoes submerged in water in a stainless steel pot.
Boiled potatoes mashed in a stainless steel pot.

Step 3: Make potato base. While warm, stir in the milk, butter, sugar, and salt until melted and combined. Let cool to warm (not hot), then mix in the sourdough starter.

Mashed potatoes mixed with milk, butter, salt, and sugar in a stainless steel pot.
Sourdough starter added to the mashed potato and milk mixture.

Step 4: Mix dough. Add the flour and mix until a sticky dough forms with no dry flour. Cover and rest for 20 minutes.

Sourdough potato bread dough in a stainless steel bowl.

Step 5: Stretch and fold. Perform 4 sets of stretch and folds, resting 15 minutes between each set.

The dough being stretched upwards out of a stainless steel bowl by two hands.
The stretched dough being folded over itself in a stainless steel bowl by two hands.
The potato sourdough bread dough in a stainless steel bowl after being stretched and folded.

Step 6: Bulk fermentation. Cover and let the dough rise until bubbly and roughly doubled, about 4–12 hours.

Potato sourdough bread dough in a straight-sided container before bulk fermenting.
Potato sourdough bread dough in a straight-sided container after bulk fermenting.

Step 7: Shape. Turn the dough out onto a floured surface, shape into a log, and place seam-side down in a loaf pan.

The dough stretched into a large rectangle on a counter.
Honey and oat sourdough bread dough folded in thirds like a letter on a floured counter.
The shaped dough in an aluminum loaf pan.

Step 8: Proof. Cover and proof at room temperature for 1–3 hours, or refrigerate overnight and proof the next day until the dough reaches the top of the pan.

The dough in an aluminum loaf pan after proofing.

Step 9: Bake. Bake at 375°F for 45–50 minutes, until deeply golden and the internal temperature reaches about 190°F. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

The baked sourdough potato bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your sourdough potato bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–8:30 AM: Boil & mash potatoes.
  • 8:30–9:00 AM: Mix dough.
  • 9:00–10:00 AM: Do stretch and folds.
  • 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
  • 6:00–6:30 PM: Shape the dough.
  • 6:30–8:30 PM (varies): Proof.
  • 8:30–9:15 PM: Bake at 375°F.
  • 9:15–11:15 PM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store your sourdough potato bread, 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. When ready to eat, thaw at room temperature or warm slices in the toaster or oven.

Serving Suggestions

This sourdough potato bread makes the best sandwiches—try it for grilled cheese, turkey, eggs and bacon, or a classic BLT.

If your loaf starts to get a little stale, use it for French toast, French toast casserole, egg strata, croutons, stuffing, or homemade breadcrumbs.

A slice of sourdough potato bread on a cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

A loaf of sourdough potato bread cut into slices on a cutting board.
Print Pin Save

Sourdough Potato Bread

This Sourdough Potato Bread is made with active sourdough starter and mashed potatoes for the softest, fluffiest loaf. It’s easy to make and perfect for homemade sandwiches.
Course Bread
Cuisine American
Prep Time 18 hours
Cook Time 50 minutes
Cool Time 2 hours
Total Time 20 hours 50 minutes
Servings 16 slices
Calories 165kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 small (227 grams) russet potato peeled and cut into 1-inch cubes
  • 1 cup (240 grams) whole milk cold
  • 4 tablespoons (57 grams) unsalted butter cold
  • ¼ cup (50 grams) granulated sugar
  • 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if substituting with Morton's brand or table salt
  • ½ cup (100 grams) active sourdough starter
  • 1 ¾ cups (420 grams) bread flour

Instructions

  • About 6–12 hours before mixing the dough, feed your sourdough starter so it’s active, bubbly, and roughly doubled in size.
  • Add the peeled, cubed potato to a small saucepan and cover with cold water. Bring to a boil and cook for 10–15 minutes, or until the potatoes are very soft. Drain well, then return them to the saucepan and mash thoroughly until smooth with no large chunks remaining.
    1 small (227 grams) russet potato
  • While the potatoes are still warm, add the milk, butter, sugar, and salt. Whisk until the butter is fully melted and the mixture cools to about 80–90°F (warm, but not hot). Once cooled, whisk in the active sourdough starter.
    1 cup (240 grams) whole milk, 4 tablespoons (57 grams) unsalted butter, ¼ cup (50 grams) granulated sugar, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt, ½ cup (100 grams) active sourdough starter
  • Transfer the potato mixture to a large bowl. Add the bread flour and mix with your hands until all the flour is fully hydrated and a sticky dough forms. Cover and let the dough rest for 20 minutes.
    1 ¾ cups (420 grams) bread flour
  • Lightly wet your hands. Grab one side of the dough, stretch it up gently, and fold it over the center. Rotate the bowl 90° and repeat until all four sides have been folded. Cover and rest for 15 minutes.Repeat this process 3 more times for a total of 4 stretch-and-fold sets, resting 15 minutes between each.
  • Cover the dough and let it rise until bubbly and roughly doubled in size, about 4–12 hours (or longer) depending on room temperature and starter strength. Tip: A straight-sided container makes it easier to track the rise.
  • Lightly flour your work surface and gently turn out the dough. Stretch it into a rectangle. Fold the long sides toward the center, then roll the dough up tightly like a jelly roll. Place seam-side down into a 9×5-inch loaf pan. Note: This dough is naturally sticky due to the potatoes—use flour as needed to prevent sticking.
  • Cover and let the dough proof at room temperature for 1–3 hours, or until it rises to the top of the loaf pan. Alternatively, refrigerate overnight, then let the dough proof at room temperature for 3–4 hours (or longer) before baking.
  • About 20 minutes before baking, preheat the oven to 375°F. Bake for 45–50 minutes, or until the loaf is deeply golden and the internal temperature reaches about 190°F. For a slightly taller, crustier loaf, you can cover the loaf pan with a second loaf pan or place it inside a lidded Dutch oven.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 2 hours before slicing.

Notes

  • Storage: Store bread in airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 283mg | Potassium: 120mg | Fiber: 1g | Sugar: 4g | Vitamin C: 2.6mg | Calcium: 26.5mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Maple Oat Sourdough Bread

This Maple Oat Sourdough Bread is naturally sweetened with maple syrup, extra soft and chewy from rolled oats, and an easy, beginner-friendly step up from plain loaves.

Three slices of maple oat sourdough bread on a cutting board. On the cutting board next to the bread is a white cloth napkin and a ceramic cup that says "but first, maple syrup."

I love experimenting with unique sourdough inclusions (like my dill pickle or s’mores loaves), but I always find myself coming back to the simpler, more rustic sourdough bread recipes.

Some of my favorites? Basic sourdough, multigrain, and now this maple oat sourdough bread.

This bread super versatile—perfect for sandwiches, avocado toast, or even breakfast casserole, croutons, or breadcrumbs. Honestly, I ate the whole loaf toasted with cottage cheese—so good!

But the best part is how soaking the oats makes the bread extra soft, moist, and chewy. The nuttiness of the oats paired with the subtle sweetness of maple syrup creates a perfectly balanced flavor.

And for anyone new to sourdough inclusions, this maple oat loaf is a great place to start. The dough is easy, low-hydration, and just as satisfying to make as it is to eat.

I hope you try it and love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can also use fresh sourdough discard (1–2 days old), but the dough may take longer to rise.
  • Rolled Oats- Soak in very hot (not boiling) water until they soften.
  • Maple Syrup- Adds natural sweetness and a subtle maple flavor. You can adjust the amount to taste, or substitute with honey if preferred.
  • Maple Extract (optional) - Adds a stronger maple flavor without adding extra liquid or sugar.
  • Bread Flour- Provides structure, chew, and a good rise. All-purpose flour works too, but the loaf may be slightly softer and flatter.
  • Water- Use cool water to cool down the hot oats. Adjust slightly for your preferred dough hydration or depending on your kitchen’s humidity.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half the amount or weigh for accuracy.
The ingredients to make maple oat sourdough bread. Each ingredient is labeled with text. They include maple syrup, bread flour, sourdough starter, water, rolled oats, and salt.

Tips for Success

  • Use an active starter. Make sure it’s bubbly and well-fed for a strong rise.
  • Weigh your ingredients. A kitchen scale ensures accurate hydration and consistent results.
  • Be patient during bulk fermentation. Wait until the dough is puffy and roughly doubled—this gives a light, open crumb.
  • Build tension when shaping. A taut surface helps the bread hold its shape and rise beautifully.
  • Don't skip the cold proof. Refrigerating overnight enhances flavor and makes scoring easier.
  • Cool completely before slicing. Let the loaf rest 2–4 hours so the crumb sets and doesn't become gummy.

How to Make Maple Oat Sourdough Bread

Follow along with these easy steps and photos to make maple oat sourdough bread.

Step 1: Feed starter. Feed your starter 6–12 hours before baking so it’s bubbly and active.

An active sourdough starter in a glass mason jar.

Step 2: Soak the oats. Combine rolled oats and hot water.

Rolled oats and hot water mixed together in a stainless steel bowl.

Step 3: Mix dough. Whisk water, oats, starter, maple syrup, and extract (if using). Add flour and salt, then mix until a rough, shaggy dough forms. Rest 20 minutes.

Sourdough starter, honey, and water whisked together in a stainless steel bowl.
Sourdough starter, soaked oats, honey, and water whisked together in a stainless steel bowl.
Honey oat sourdough bread dough in a stainless steel bowl before stretching and folding.

Step 4: Stretch and fold. Wet your hands, stretch one side over the dough, rotate, repeat all four sides. Rest 15 minutes. Repeat 3 more times (4 total).

Honey oat sourdough bread dough in a stainless steel bowl after stretching and folding.

Step 5: Bulk fermentation. Cover and let dough rise until puffy and doubled (4–12 hours).

Honey oat sourdough bread dough in a straight-sided container before bulk fermentation.
Honey oat sourdough bread dough in a straight-sided container before bulk fermentation.

Step 6: Shape. Turn dough onto a floured surface, stretch into a rectangle, fold long sides in, then short sides. Flip seam-side down and tighten into a ball.

Honey oat sourdough bread dough stretched into a rectangle on a floured counter.
Honey and oat sourdough bread dough folded in thirds like a letter on a floured counter.
Honey oatmeal sourdough bread dough shaped into a ball on a floured counter.

Step 7: Cold proof. Dust basket with rice flour and optional oats. Place dough seam-side up. Cover and refrigerate 12–16 hours.

A shaped honey oat sourdough bread dough in an oval proofing basket.
Honey oat sourdough bread dough in an oval proofing basket after an overnight cold ferment.

Step 8: Bake. Heat a lidded Dutch oven at 450°F for 30–60 minutes. Turn dough out seam-side down, score, add 2 ice cubes to the Dutch oven, and bake 40 minutes covered plus 5–10 minutes uncovered. Transfer to a rack and cool 2–4 hours before slicing.

A scored loaf of honey oat sourdough bread before baking. It's topped with raw rolled oats and is on a bread sling.
A baked loaf of honey oat sourdough bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your maple oat sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–9:00 AM: Soak oats, mix the dough, & rest 20 minutes.
  • 9:00–10:00 AM: Do stretch and folds.
  • 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
  • 6:00–6:30 PM: Shape the dough.
  • 6:30 PM–6:30 AM (Next Day): Cold proof in the fridge overnight.
  • 6:30–7:15 AM: Bake at 450°F.
  • 7:15–9:15 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Keep your maple oat sourdough, whole or sliced, in a bread box or airtight container at room temperature for up to 3 days.

For longer storage, slice and freeze in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature or warm slices in the toaster or oven.

Serving Suggestions

This maple oat sourdough bread is great for a hearty breakfast sandwich, grilled cheese, turkey sandwiches, or a BLT. It’s also delicious with cottage cheese (my personal favorite) or avocado toast.

If your loaf starts to get a little stale, use it for French toast, French toast casserole, egg strata, croutons, stuffing, or homemade breadcrumbs.

A whole, uncut loaf of maple oat sourdough bread.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

Three slices of maple oat sourdough bread on a cutting board. On the cutting board next to the bread is a white cloth napkin and a ceramic cup that says "but first, maple syrup."
Print Pin Save
3 from 1 vote

Maple Oat Sourdough Bread

This Maple Oat Sourdough Bread is naturally sweetened with maple syrup, extra soft and chewy from rolled oats, and an easy, beginner-friendly step up from plain loaves.
Course Bread
Cuisine American
Prep Time 1 day 4 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 6 hours 45 minutes
Servings 12 slices
Calories 208kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Soaked Oats

  • 1 cup (80 grams) rolled oats
  • ½ cup (120 grams) very hot water

Dough

  • 1 to 1 ¼ cups (240 to 300 grams) cool water start with 240 grams and adjust up to preferred hydration
  • ½ cup (100 grams) active sourdough starter
  • ¼ cup (85 grams) maple syrup
  • ½ teaspoon maple syrup extract optional, for stronger maple flavor
  • 4 cups (480 grams) bread flour
  • 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if using Morton's brand or table salt or weight in grams
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • About 6–12 hours before mixing, feed your starter so it’s bubbly, active, and at its peak.
  • In a small bowl, combine the rolled oats and very hot (not boiling) water. Stir until the oats soften and absorb all of the water.
    1 cup (80 grams) rolled oats, ½ cup (120 grams) very hot water
  • In a large bowl, whisk together the cool water and oats. Whisk in the active starter, maple syrup, and maple extract (if using). Then, add the bread flour and salt, mixing thoroughly with your hands until a sticky, shaggy dough forms. Adjust hydration with more water, if desired. Cover and let rest 20 minutes.
    1 to 1 ¼ cups (240 to 300 grams) cool water, ½ cup (100 grams) active sourdough starter, ¼ cup (85 grams) maple syrup, ½ teaspoon maple syrup extract, 4 cups (480 grams) bread flour, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat for all four sides. Cover and rest 15 minutes. Repeat 3 more times (4 sets total) with 15-minute rests in between.
  • Cover the bowl and let the dough rise until puffy, bubbly, and roughly doubled in size—this can take 4–12 hours (or longer) depending on temperature and starter activity.
    • A straight-sided container makes it easier to track the rise.
  • Lightly flour your counter and turn the dough out. Gently stretch it into a loose rectangle. Fold the long sides toward the center like a letter, then fold the short sides the same way. Flip seam-side down and gently tighten into a round ball by cupping your hands and pulling the dough toward you.
  • Dust a proofing basket with rice flour. If you want oats on the outside of the loaf, sprinkle extra rolled oats in the bottom of the basket. Place the dough in the basket seam-side up. Cover and refrigerate for 12–16 hours.
    Rice flour
  • The next day, place a lidded Dutch oven 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

  • Storage: Store in an airtight container or bread box at room temperature for up to 3 days or freeze sliced bread for up to 3 months.

Nutrition

Serving: 1slice | Calories: 208kcal | Carbohydrates: 41.5g | Protein: 7g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 370mg | Potassium: 94mg | Fiber: 2g | Sugar: 4.5g | Calcium: 19mg | Iron: 2.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Honey Oat Sourdough Bread

This Honey Oat Sourdough Bread combines rolled oats, honey, and active starter for a rustic, nutty loaf that’s just a little sweet. It’s perfect for sandwiches, toast, or eating warm straight from the oven.

Slices of honey oat sourdough bread on a cutting board.

I actually made this honey oat sourdough bread on a whim one day. And honestly, I loved it way more than I expected. So much so that I knew I had to put it on the blog.

Adding oatmeal to sourdough keeps the bread soft and adds a little extra moisture. And a touch of honey gives it just enough sweetness without being overpowering (I’m not a fan of overly sweet bread).

The result? A soft, chewy, nutty loaf that’s the perfect base for just about anything—sandwiches, toast, dipping… you name it.

It’s super easy to make, and it looks rustic and beautiful with oats scattered on top.

If you’re looking for your new go-to sourdough bread that’s a little more exciting than a plain loaf, this one’s it.

I hope you love it as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure your starter is bubbly and active before mixing. You can use fresh sourdough discard (1–2 days old), but the dough may take longer to rise.
  • Rolled Oats- Soak in hot (not boiling) water and let them cool before adding to the dough to avoid affecting the yeast.
  • Honey- Adds a touch of natural sweetness. Honey also helps with fermentation. Maple syrup can be used as a substitute.
  • Bread Flour- Gives the loaf structure, chew, and a good rise. All-purpose flour works too, but the bread may be slightly softer and flatter.
  • Water- Use lukewarm or room-temperature water to encourage fermentation. Adjust slightly for your desired dough hydration or depending on humidity in your kitchen.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, use about half the amount or weigh for accuracy.
The ingredients to make honey oat sourdough bread. Each ingredient is labeled with text. They include rolled oats, sourdough starter, bread flour, salt, honey, and water.

Tips for Success

  • Use an active starter. Make sure your starter is bubbly and well-fed—it gives the dough the strength to rise tall and airy.
  • Weigh your ingredients. A kitchen scale ensures accurate hydration and consistent results every time.
  • Be patient with the bulk rise. Wait until the dough is puffy and roughly doubled—this makes for a light, open crumb.
  • Build tension when shaping. A taut surface helps the loaf hold its shape and rise beautifully in the oven.
  • Don't skip the cold proof. Refrigerating overnight enhances flavor and makes scoring easier.
  • Cool completely before slicing. Give the loaf 2–4 hours to rest so the crumb sets fully and doesn't turn gummy.

How to Make Honey Oat Sourdough Bread

Learn how to make honey oat sourdough bread with these step-by-step instructions and pictures.

Step 1: Feed starter. Feed your starter 6–12 hours before mixing so it’s bubbly and ready.

An active sourdough starter in a glass mason jar.

Step 2: Soak the oats. Combine oats and hot water; let soften 15–20 minutes.

Rolled oats and hot water mixed together in a stainless steel bowl.

Step 3: Mix dough. Whisk water, starter, and honey. Add soaked oats, then flour and salt. Mix until no dry spots remain. Rest 20 minutes.

Sourdough starter, honey, and water whisked together in a stainless steel bowl.
Sourdough starter, soaked oats, honey, and water whisked together in a stainless steel bowl.
Honey oat sourdough bread dough in a stainless steel bowl before stretching and folding.

Step 4: Stretch and fold. Do 4 rounds of stretch-and-folds, resting 15 minutes between each set.

Honey oat sourdough bread dough in a stainless steel bowl after stretching and folding.

Step 5: Bulk fermentation. Cover and let rise until puffy and doubled (4–12 hours, depending on temperature).

Honey oat sourdough bread dough in a straight-sided container before bulk fermentation.
Honey oat sourdough bread dough in a straight-sided container before bulk fermentation.

Step 6: Shape. Turn dough out, fold like a letter, then shape into a tight ball.

Honey oat sourdough bread dough stretched into a rectangle on a floured counter.
Honey and oat sourdough bread dough folded in thirds like a letter on a floured counter.
Honey oatmeal sourdough bread dough shaped into a ball on a floured counter.

Step 7: Cold proof. Place seam-side up in a floured basket (add oats if you want). Cover and refrigerate 12–16 hours.

A shaped honey oat sourdough bread dough in an oval proofing basket.
Honey oat sourdough bread dough in an oval proofing basket after an overnight cold ferment.

Step 8: Bake. Heat a lidded Dutch oven at 450°F for 30–60 minutes. Turn dough out seam-side down, score, add 2 ice cubes to the Dutch oven, and bake 40 minutes covered plus 5–10 minutes uncovered. Transfer to a rack and cool 2–4 hours before slicing.

A scored loaf of honey oat sourdough bread before baking. It's topped with raw rolled oats and is on a bread sling.
A baked loaf of honey oat sourdough bread on a wire cooling rack.

Baker's Timeline

Use this sample timeline to help plan out your honey oat sourdough bread:

  • 8:00 PM (Night Before): Feed your starter.
  • 8:00–9:00 AM: Soak oats, mix the dough, & rest 20 minutes.
  • 9:00–10:00 AM: Do stretch and folds.
  • 10:00 AM–6:00 PM (varies): Bulk fermentation (until doubled in size).
  • 6:00–6:30 PM: Shape the dough.
  • 6:30 PM–6:30 AM (Next Day): Cold proof in the fridge overnight.
  • 6:30–7:15 AM: Bake at 450°F.
  • 7:15–9:15 AM: Cool completely before slicing.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Store your honey oat sourdough, 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. To enjoy, thaw at room temperature or warm slices in the toaster or oven.

Serving Suggestions

This honey oat sourdough is perfect for a hearty egg breakfast sandwich, grilled cheese, turkey sandwiches, or a BLT. It also makes a delicious base for cottage cheese or avocado toast.

If your loaf starts to get a little stale, cube it and toast it for croutons, stuffing, or homemade breadcrumbs.

A whole loaf of honey oat sourdough bread on a cutting board.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Bread Recipes

📖 Recipe

Slices of honey oat sourdough bread on a cutting board.
Print Pin Save
5 from 2 votes

Honey Oat Sourdough Bread

This Honey Oat Sourdough Bread combines rolled oats, honey, and active starter for a rustic, nutty loaf that’s just a little sweet. It’s perfect for sandwiches, toast, or eating warm straight from the oven.
Course Bread
Cuisine American
Prep Time 1 day 4 hours
Cook Time 45 minutes
Cool Time 2 hours
Total Time 1 day 6 hours 45 minutes
Servings 12 slices
Calories 210kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Soaked Oats

  • 1 cup (80 grams) rolled oats
  • ½ cup (120 grams) hot water

Dough

  • 1 ¼ cups (300 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter
  • ¼ cup (84 grams) honey
  • 4 cups (480 grams) bread flour
  • 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if using Morton's brand or table salt or weight in grams
  • Rice flour for dusting proofing basket
  • 2 ice cubes for steam

Instructions

  • Feed your starter 6–12 hours before mixing the dough so it’s bubbly, active, and at its peak.
  • In a small bowl, combine the rolled oats and hot water. Stir and let them sit for 15–20 minutes to soften and cool.
    1 cup (80 grams) rolled oats, ½ cup (120 grams) hot water
  • In a large bowl, whisk together the warm water, sourdough starter, and honey. Add the soaked oats and whisk again to help break them up. Add the bread flour and salt, then mix with your hands until all the flour is hydrated and a rough, shaggy dough forms. Cover and let rest for 20 minutes.
    1 ¼ cups (300 grams) warm water, ½ cup (100 grams) active sourdough starter, ¼ cup (84 grams) honey, 4 cups (480 grams) bread flour, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90° and repeat until you’ve folded all four sides. Cover and rest for 15 minutes. Repeat this stretch-and-fold step 3 more times (4 sets total), resting 15 minutes between each set.
  • Cover the bowl and let the dough rise until it’s puffy, bubbly, and roughly doubled in size. This can take 4–12 hours depending on temperature and starter activity. Tip: A straight-sided container makes it easier to see the rise.
  • Lightly flour your counter and gently turn the dough out. Stretch it into a loose rectangle. Fold the long sides of the dough toward the center (like folding a letter). Then fold the short sides the same way. Flip the dough seam-side down and gently tighten it into a round ball by cupping your hands around it and pulling it toward you.
  • Dust a proofing basket with rice flour. If you want oats on the outside of the loaf, sprinkle extra rolled oats in the bottom of the basket. Place the dough in the basket seam-side up. 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

  • Storage: Store in an airtight container or bread box at room temperature for up to 3 days or freeze sliced bread for up to 3 months.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 42.5g | Protein: 7g | Fat: 1g | Polyunsaturated Fat: 0.5g | Sodium: 368mg | Potassium: 83mg | Fiber: 2g | Sugar: 6g | Calcium: 12mg | Iron: 2.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Blueberry Focaccia

This Sourdough Blueberry Focaccia pairs soft, fluffy sourdough focaccia bread with sweet blueberries for an easy breakfast or dessert. It’s a deliciously simple way to use your sourdough starter or discard.

Three pieces of sourdough blueberry focaccia stacked on top of each other on a small, white plate.

Sourdough focaccia might be one of my favorite things to bake. In fact, my original discard focaccia recipe is one of the most popular on the blog.

There’s something so satisfying about starting with a super wet dough, developing the gluten with stretch-and-folds, letting it get bubbly and airy, and baking it to crisp, golden perfection.

Over the years, I’ve shared pizza focaccia, cinnamon roll focaccia, even 100% whole wheat focaccia. But this sourdough blueberry focaccia might just take the cake for my favorite sweet version (sorry, cinnamon roll!).

In this recipe, juicy blueberries are cooked into a thick, syrupy topping and baked right into buttery, airy focaccia—it’s basically a jelly donut in bread form.

Whether it’s summer and you’re looking to use up fresh blueberries, or you’re just craving something sweet and fruity, this focaccia is absolutely worth making.

I hope you love it as much as I do!

🫐 Got extra blueberries? Try my lemon blueberry sourdough bread, blueberry cream cheese sourdough bread, blueberry quick bread, muffins, or scones.

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Starter- Use an active starter or discard that’s less than 3 days old for the best rise and flavor.
  • Blueberries- Both fresh and frozen work. I used frozen, which take a little longer to thicken but are just as delicious.
  • Bread Flour- Gives the dough strong gluten network for a chewy, airy focaccia. You can use all-purpose, but the texture will be slightly less chewy and it may not rise as high.
  • Warm Water- About 80–90°F is perfect to encourage fermentation without harming the yeast.
  • Kosher Salt- Brings out flavor. I use Diamond Crystal Kosher Salt (2.8 g per tsp). If using Morton’s or table salt, use half the volume or weigh it for accuracy.
  • Blueberry Syrup- Made with blueberries, brown sugar, butter, vanilla, and lemon juice. Use lemon zest for extra tang or cinnamon for warmth.
  • Icing- A simple mix of powdered sugar, melted butter, milk, and vanilla adds a sweet, creamy finish. Adjust the milk to get your preferred drizzle consistency.
The ingredients to make sourdough blueberry focaccia. Each ingredient is labeled with text. They include bread flour, water, sourdough starter, blueberries, brown sugar, salt, butter, vanilla, and cinnamon.

Tips for Success

  • Measure ingredients with a scale. Weighing your ingredients ensures accuracy and helps you get the perfect dough texture every time.
  • Use fresh discard or active starter. Fresh discard (less than 3 days old) has enough live yeast for a good rise, while older discard may slow fermentation. Active starter works well if your discard is older.
  • Be thorough with stretch and folds. Completing all 6 sets helps develop gluten, giving your focaccia a soft, chewy texture and good structure.
  • Don’t rush bulk fermentation. Let the dough double in size. This can take 4–12 hours or longer depending on starter activity and kitchen temperature.
  • Make blueberry sauce ahead. Preparing the sauce in advance allows it to cool and thicken, making it easier to drizzle evenly over the dough.
  • Use an aluminum baking pan. Aluminum distributes heat evenly and helps create a nicely browned, crispy crust on your focaccia.

How to Make Sourdough Blueberry Focaccia

Follow this easy, step-by-step guide (with pictures) to learn how to make blueberry sourdough focaccia.

Step 1: Mix dough. Whisk water and sourdough starter. Add flour and salt, mixing until a wet dough forms. Rest 15 minutes.

Active sourdough starter whisked together with water in a stainless steel bowl.
Sourdough focaccia dough in a stainless steel bowl.

Step 2: Stretch and fold. Wet your hand and lift one edge of the dough, folding it over itself. Rotate the bowl and repeat about 16 times. Cover and rest 15 minutes. Repeat every 15 minutes for 6 sets.

Two hands stretching the sourdough focaccia dough up out of a stainless steel bowl.
Sourdough focaccia dough being stretched and folded in a stainless steel bowl.
Sourdough focaccia dough in a stainless steel bowl after being stretched and folded.

Step 3: Bulk fermentation. Butter a straight-sided container. Transfer the dough. Cover and let rise until doubled (4–12 hours depending on temp).

Sourdough focaccia dough coated in butter in a straight-sided container before bulk fermentation.
Sourdough focaccia dough coated in butter in a straight-sided container after bulk fermentation.

Step 4: Make blueberry sauce. Melt butter in a saucepan, add blueberries, brown sugar, and lemon juice. Simmer 10–15 minutes, squishing berries to release juices. Stir in vanilla, salt, and cinnamon (or lemon zest). Cool completely.

Frozen blueberries, sugar, and other ingredients in a stainless steel pot with a rubber spatula sticking out to the left.
Homemade blueberry sauce in a glass bowl with a rubber spatula sticking out to the left.

Step 5: Proof. Line a 9×13 pan with parchment, brush with remaining melted butter. Transfer dough and gently spread to edges, letting it rest if it springs back. Cover and proof 2–4 hours (or refrigerate overnight for more tang).

Sourdough focaccia dough in a butter-coated aluminum baking pan before proofing.
Sourdough focaccia dough in a butter-coated aluminum baking pan after proofing.

Step 6: Top and bake. Preheat oven to 375°F. Drizzle blueberry sauce over the dough and gently press in dimples. Bake 30–35 minutes until golden and cooked through.

Sourdough blueberry focaccia in an aluminum pan before baking.
Sourdough blueberry focaccia in an aluminum pan after baking.

Baker's Timeline

A sample schedule to guide you through making sourdough focaccia with blueberries from start to finish:

  • 8:00–8:30 AM: Mix dough and rest 15 minutes.
  • 8:30–10:00 AM: Perform 6 stretch-and-fold sets, 15 minutes apart.
  • 10:00 AM–4:00 PM (varies): Bulk fermentation until doubled in size.
  • 4:00–6:00 PM (varies): Transfer dough to pan, spread, and proof until puffy (or refrigerate overnight).
  • 6:00–6:30 PM: Add blueberry topping and bake.
  • 6:30–7:00 PM: Cool focaccia and prepare icing.
  • 7:00–7:15 PM: Drizzle icing, slice, and serve.

Note: Times vary depending on starter strength and room temperature - use visual cues to know when your dough is ready.

How to Store

Store sourdough discard blueberry focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.

For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and reheat gently in the oven to restore freshness.

Three pieces of sourdough blueberry focaccia drizzled with icing on a small white plate.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Focaccia Recipes

📖 Recipe

Three pieces of sourdough blueberry focaccia stacked on top of each other on a small, white plate.
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5 from 2 votes

Sourdough Blueberry Focaccia

This Sourdough Blueberry Focaccia pairs soft, fluffy sourdough focaccia bread with sweet blueberries for an easy breakfast or dessert. It’s a deliciously simple way to use your sourdough starter or discard.
Course Bread, Dessert
Cuisine American
Prep Time 20 hours
Cook Time 30 minutes
Cool Time 30 minutes
Total Time 21 hours
Servings 20 pieces
Calories 185kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Sourdough Focaccia Dough

  • 1 ¾ cups (420 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard less than 3 days old (may take longer to rise)
  • 4 cups (480 grams) bread flour
  • 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt use 1 ¾ teaspoons if using Morton's brand or table salt
  • 4 tablespoons unsalted butter melted (divided)

Blueberry Sauce

  • 4 tablespoons unsalted butter
  • 2 cups blueberries fresh or frozen (frozen may take longer to thicken)
  • ½ cup brown sugar packed
  • 2 tablespoons lemon juice or vinegar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon Diamond Crystal Kosher Salt use ⅛ teaspoon if using Morton's brand or table salt
  • ¼ teaspoon ground cinnamon or 1 teaspoon lemon zest

Icing

  • ½ cup powdered sugar
  • 1 tablespoon unsalted butter melted
  • ½-1 tablespoon whole milk or water
  • 1 teaspoon vanilla extract

Instructions

  • Feed your starter 6–12 hours before mixing the dough so it’s bubbly and doubled. If you’re using “fresh” discard (less than 3 days old), you can skip this step.
  • In a large bowl, whisk together the warm water and sourdough starter. Add the flour and salt, then stir until everything is fully combined. The dough will be very wet—more like a thick batter. Cover and let it rest for 15 minutes.
    1 ¾ cups (420 grams) warm water, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 3 ½ teaspoons (10 grams) Diamond Crystal Kosher Salt
  • Wet your hand and perform a series of stretch-and-folds by lifting one edge of the dough and folding it over itself. Turn the bowl 90° and repeat. Do about 16 folds total, circling the bowl several times until the dough starts to feel elastic. Cover and rest for 15 minutes. Repeat this stretch-and-fold process every 15 minutes for a total of 6 sets.
  • Pour 2 tablespoons of melted butter into a straight-sided proofing container or clean bowl. Transfer the dough into the buttered container, turning it so it’s lightly coated and not sticking. Brush a little of the butter over the top, cover, and let it rise until doubled—about 4–12 hours depending on room temperature.
  • While the dough rises, melt 4 tablespoons of butter in a small saucepan. Add the blueberries, brown sugar, and lemon juice (or vinegar). Bring to a gentle simmer and cook for 10–15 minutes, squishing some of the berries so they release their juices. When the mixture is thick and syrupy, remove from heat and stir in the vanilla, salt, and cinnamon or lemon zest. Let it cool completely. (It can also be refrigerated overnight.)
    4 tablespoons unsalted butter, 2 cups blueberries, ½ cup brown sugar, 2 tablespoons lemon juice or vinegar, 1 teaspoon vanilla extract, ¼ teaspoon Diamond Crystal Kosher Salt, ¼ teaspoon ground cinnamon
  • Line a 9×13 aluminum baking pan with parchment paper and brush it with the remaining 2 tablespoons of melted butter. Gently transfer the risen dough into the pan and use your fingertips to nudge it toward the edges. If it resists and springs back, cover and let it rest for 10 minutes, then try again.
  • Cover the dough and let it proof until it’s noticeably puffy and airy—about 2–4 hours. For a tangier flavor, you can refrigerate the dough overnight after spreading it in the pan. Bring it back to room temp and let it finish proofing before baking.
  • About 20 minutes before baking, preheat your oven to 375°F and place a rack in the center.
  • Drizzle the cooled blueberry syrup over the dough. Use your fingertips to lightly press it in and create dimples, helping the sauce seep into the dough and redistributing air bubbles.
  • Bake the focaccia for 30–35 minutes, or until golden brown and cooked through.
  • While it bakes, whisk together the powdered sugar, melted butter, milk or water, and vanilla until smooth.
    ½ cup powdered sugar, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, ½-1 tablespoon whole milk or water
  • Let the focaccia cool in the pan for 10 minutes, then transfer it to a wire rack to cool for another 20 minutes. Cut into squares, drizzle with icing, and enjoy.

Notes

  • Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Thaw at room temp and warm in the oven before serving.

Nutrition

Serving: 1piece | Calories: 185kcal | Carbohydrates: 29.5g | Protein: 4g | Fat: 6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 15mg | Sodium: 214mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Calcium: 14mg | Iron: 1.6mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Blueberry Bread

This Sourdough Blueberry Bread is an easy quick bread recipe made with sourdough discard. Moist, lightly sweetened, and bursting with blueberries, it’s perfect for breakfast or snack.

A few slices of sourdough blueberry bread set on a piece of parchment paper. The other half of the loaf and a small bowl of blueberries are out of focus in the background.

I’ve always loved baking with blueberries. And, of course, finding new ways to use my sourdough discard!

After thinking about it for months, I finally turned my favorite sourdough blueberry muffins into sourdough blueberry bread.

The process was simple - I just reduced the milk, flour-coated the berries, and baked the batter in a loaf pan.

I especially love this sourdough discard blueberry bread recipe because it’s so simple and works beautifully with fresh or frozen blueberries. The result is a moist, sweet, cake-like quick bread with a perfectly tender crumb.

You can even customize it with zest, chocolate chips, nuts, or a drizzle of sweet icing to really amp up the dessert vibes.

I gave a loaf to my sister—who loves cake, blueberries, and happens to be pregnant—and she was THRILLED. Her husband, coworkers, and my dad loved it too.

I hope you give it a try and enjoy it as much as we all did!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Sourdough Discard- Adds extra moisture and a subtle tang, and it’s a great way to use up leftover discard.
  • Blueberries- Fresh or frozen both work; toss with a little flour to prevent them from sinking.
  • All-Purpose Flour- For the best results, weigh your flour or use the spoon-and-level method to avoid packing it in.
  • Butter- Melted butter adds richness and moisture to the batter, helping create a tender, flavorful loaf.
  • Granulated Sugar- Adds sweetness. You can increase by ¼ cup (50 grams) if you like a sweeter loaf.
  • Whole Milk- Provides moisture and richness. You can substitute other milks, though the loaf may be slightly less tender.
  • Egg- Provide structure. Using room temperature eggs helps the batter mix smoothly.
  • Vanilla Extract- Adds a subtle vanilla note that complements the blueberries and rounds out the flavors.
  • Baking Powder & Soda- Help the bread rise light and fluffy, giving it a soft crumb.
  • Kosher Salt- Balances sweetness and enhances flavor. I use Diamond Crystal; if using Morton’s or table salt, reduce the amount by half or weigh it for accuracy.
The ingredients to make sourdough blueberry bread. Each ingredient is labeled with text. They include milk, eggs, sourdough discard, sugar, vanilla, butter, blueberries, salt, baking soda, baking powder, and all-purpose flour.

Variations

  • Add 1 teaspoon lemon or orange zest.
  • Fold in ½ cup chocolate chips or chopped nuts.
  • Add 1 teaspoon of cinnamon to the dry ingredients.
  • Sprinkle half a recipe's worth of my sourdough oat crumble topping on top before baking.
  • Drizzle with a simple icing after the loaf cools: whisk ½ cup powdered sugar with 1–2 teaspoon milk until smooth.

Tips for Success

  • Use a kitchen scale. Weighing ingredients provides the most accurate and consistent results, especially with flour and sourdough discard.
  • Choose the right pan. Aluminum loaf pans bake more evenly than glass or ceramic, helping prevent underbaked centers.
  • Use room temperature ingredients. Aluminum loaf pans bake more evenly than glass or ceramic, helping prevent underbaked centers.
  • Don't thaw frozen blueberries. Fresh or frozen both work, but don’t thaw frozen berries first or they’ll bleed too much into the batter.
  • Toss blueberries with flour. Flour keeps the blueberries from sinking to the bottom of the loaf and ensures even distribution.
  • Don’t overmix. Fold ingredients just until combined to avoid a dense quick bread.
  • Cool before slicing. Let the loaf rest in the pan for 10 minutes, then transfer to a wire rack to cool completely so the crumb sets properly.

How to Make Sourdough Discard Blueberry Bread

Learn how to make sourdough blueberry bread step-by-step (with photos).

Step 1: Whisk dry ingredients. Whisk together flour, salt, baking powder, and baking soda.

All-purpose flour and other dry ingredients in a stainless steel mixing bowl.

Step 2: Combine wet ingredients. Whisk butter and sugar until smooth, then mix in eggs, milk, sourdough discard, and vanilla.

Sourdough discard, milk, eggs, and other wet ingredients in a stainless steel mixing bowl.

Step 3: Mix batter. Toss blueberries with flour. Fold dry ingredients into wet until just combined. Fold in blueberries.

Frozen blueberries tossed with a small amount of flour in a clear glass bowl.
The wet and dry ingredients mixed together with a white rubber spatula in a stainless steel mixing bowl.
Sourdough discard blueberry bread batter in a stainless steel bowl.

Step 4: Bake. Pour into pan and bake 60–70 minutes. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.

Sourdough blueberry muffin bread batter in a parchment-lined loaf pan.
Baked sourdough blueberry bread on a wire rack.

How to Store

Store sourdough blueberry bread in an airtight container at room temperature for 2-3 days.

For longer storage, freeze bread for up to 3 months. When ready to enjoy, let thaw at room temperature and warm in the oven or microwave, if desired.

Three slices of sourdough discard blueberry bread on a piece of parchment paper and cloth napkin.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Blueberry Sourdough Recipes

📖 Recipe

A few slices of sourdough blueberry bread set on a piece of parchment paper. The other half of the loaf and a small bowl of blueberries are out of focus in the background.
Print Pin Save

Sourdough Blueberry Bread

This Sourdough Blueberry Bread is an easy quick bread recipe made with sourdough discard. Moist, lightly sweetened, and bursting with blueberries, it’s perfect for breakfast or snack.
Course Breakfast, Snack
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cool Time 1 hour
Total Time 2 hours 30 minutes
Servings 12 slices
Calories 220kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 2 cups (240 grams) all-purpose flour (plus 1 tablespoon extra for coating blueberries)
  • 1 teaspoon Diamond Crystal Kosher Salt use ½ teaspoon if using Morton's brand or table salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 8 tablespoons (113 grams; 1 stick) unsalted butter melted
  • ½ cup (100 grams) granulated sugar
  • 2 large eggs room temperature
  • ½ cup (120 grams) whole milk room temperature
  • ½ cup (100 grams) sourdough starter discard room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (210 grams) blueberries fresh or frozen

Instructions

  • Preheat your oven to 350°F. Grease a 9×5 loaf pan, line it with parchment paper, and set it aside.
  • In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
    2 cups (240 grams) all-purpose flour, 1 teaspoon Diamond Crystal Kosher Salt, 1 teaspoon baking powder, ½ teaspoon baking soda
  • In a large bowl, whisk the melted butter and sugar until smooth and slightly lightened. Add the eggs and whisk again until fully combined. Whisk in the milk, sourdough discard, and vanilla until the mixture is smooth.
    8 tablespoons (113 grams; 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, 2 large eggs, ½ cup (120 grams) whole milk, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
  • In a small bowl, toss the blueberries with about 1 tablespoon of flour to coat.
    1 ½ cups (210 grams) blueberries
  • Add the dry ingredients to the wet ingredients and fold gently until just combined. Then fold in the blueberries, being careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Storage: Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Serving: 1slice | Calories: 220kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9.5g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 203mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Calcium: 48mg | Iron: 0.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

Sourdough Pull Apart Garlic Bread

This Sourdough Pull Apart Garlic Bread is soft, fluffy, and layered with homemade garlic butter. Easy enough for beginners and irresistibly fun to pull apart at the dinner table!

A loaf of sourdough pull apart garlic bread with a few pieces pulled apart.

Who doesn’t love warm, garlicky bread that you can pull apart piece by piece?

I experimented with this sourdough pull apart garlic bread for months before I finally made a loaf I was completely happy with. Luckily, my dad being Italian means he LOVES garlic, so he happily taste-tested every single batch.

This bread is soft and fluffy on the inside with golden, buttery edges and layers of rich, garlicky flavor in every bite.

I especially love this recipe because it pairs a simple, low-hydration dough with a homemade garlic butter for a fun, interactive side dish. And it’s easier than it looks, making it perfect for beginner sourdough bakers.

Serve it alongside your favorite comfort food, or enjoy it as a holiday appetizer or side.

I hope you love it as much as my dad and I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

  • Active Sourdough Starter- Make sure it’s bubbly and active before mixing. You can use fresh discard (2–3 days old), but the dough may take longer to rise.
  • Bread Flour- Gives the bread a soft, chewy texture and helps it rise nicely thanks to the extra gluten.
  • Water- Use lukewarm or room-temperature water to encourage fermentation. Adjust slightly based on your preferred dough hydration or your kitchen’s humidity.
  • Butter- Added to the dough for extra softness and tenderness. And of course, it’s key in the garlic butter filling.
  • Extra Virgin Olive Oil- Makes the garlic butter more spreadable and adds flavor.
  • Garlic- Fresh garlic and a touch of garlic powder give this bread a bold, savory flavor.
  • Seasonings- A mix of garlic powder, parsley, oregano, and salt adds classic garlic-herb flavor. You can swap or add seasonings like basil, red pepper flakes, or black pepper.
  • Kosher Salt- Enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using Morton’s or table salt, use half as much or weigh it for best results.
The ingredients to make sourdough pull apart garlic bread. Each ingredient is labeled with text. They include sourdough starter, kosher salt, water, bread flour, olive oil, butter, garlic, and seasonings.

Tips for Success

  • Use an active starter. A bubbly, well-fed starter gives the dough strength for a good rise and soft, airy texture. You can also use fresh discard (less than 3 days old), but the dough may take a bit longer to rise.
  • Weigh your ingredients. A kitchen scale ensures accuracy and helps you get the dough’s hydration and texture just right.
  • Be patient during bulk fermentation. Let the dough get puffy and nearly doubled—this is what makes your pull apart bread soft and fluffy.
  • Try a straight-sided container. It’s easier to track the rise and know when the dough is ready if your container has straight sides and a marked starting point.
  • Use a rimmed baking sheet under the loaf pan. This catches any drips of butter or oil and keeps your oven clean.
  • Serve warm. Sourdough pull apart garlic bread is at its best straight from the oven, when the bread is soft and the garlic butter is melty and fragrant.

How to Make Sourdough Pull Apart Garlic Bread

Follow these step-by-step instructions with photos to see exactly how to make sourdough garlic pull apart bread.

Step 1: Feed starter. Make sure your sourdough starter is bubbly and active by feeding it 6–12 hours before mixing the dough. If using discard, skip this step.

An active sourdough starter in a glass mason jar.

Step 2: Mix the dough. Whisk warm water, starter, and melted butter. Add flour and salt, knead until no dry flour remains. Cover and rest 20 minutes.

Water, butter, and sourdough starter mixed together in a glass bowl.
Pull apart sourdough garlic bread dough in a glass bowl.

Step 3: Stretch and fold. Do 4 sets of stretch and folds every 15 minutes until the dough is smooth and elastic.

Sourdough pull apart garlic bread dough after being stretched and folded in a glass bowl.

Step 4: Bulk fermentation. Cover and let dough double in size. This can take 4–12+ hours.

The dough in a straight-sided container before bulk fermentation.
The dough in a straight-sided container after bulk fermentation.

Step 5: Make garlic butter. Mix softened butter, olive oil, garlic, parsley, oregano, garlic powder, and salt.

Softened butter, garlic, and seasonings mixed together in a glass bowl.

Step 6: Shape and fill with garlic butter. Divide dough into 12 pieces, pinch edges to form balls, then roll seam side down. Flatten each ball, spread about 1 tablespoon garlic butter, fold in half, and pinch edges.

Twelve dough balls on a counter top.
Two pieces of dough on a countertop. One is stretched into a small circle with garlic butter. The other is folded into a half circle with garlic butter in the center.
All of the pieces of dough filled with garlic butter.

Step 7: Proof. Place filled dough in a loaf pan, flat side down. Cover and proof 1–3 hours until puffy.

Sourdough pull apart garlic bread in a loaf pan before proofing.
Sourdough pull apart garlic bread in a loaf pan after proofing.

Step 8: Bake. Preheat oven to 375°F. Cover pan with foil, bake 20 minutes, then uncover and bake 30 more minutes until golden. Cool 10 minutes in the pan, then transfer to a wire rack 30–45 minutes before serving.

A baked loaf of sourdough pull apart garlic bread in a loaf pan.

Baker's Timeline

Use this sample timeline to help plan your sourdough pull apart garlic bread:

  • 8:00 PM (Night Before): Feed your starter (if not using discard).
  • 6:00–6:30 AM: Mix the dough, then rest 20 minutes.
  • 6:30–7:30 AM: Complete stretch and folds.
  • 7:30 AM–2:30 PM (varies): Bulk fermentation (until doubled in size).
  • 2:30–3:00 PM: Shape the dough + fill with garlic butter.
  • 3:00–5:00 PM (varies): Proof.
  • 5:00–5:45 PM: Bake at 375°F.
  • 5:45–6:15 PM: Cool before serving.

Note: Rise times can vary depending on the strength of your starter and the temperature of your kitchen and dough. Use visual cues—like when your dough has doubled in size—rather than the clock.

How to Store

Wrap any leftover garlic pull apart sourdough bread in foil or keep it in an airtight container at room temperature for up to 2 days.

For longer storage, wrap tightly in foil and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature.

To Reheat: Wrap in foil and warm in a 300°F oven for 10–15 minutes until soft.

Serving Suggestions

This sourdough pull apart garlic bread is perfect with sourdough mac and cheese, sourdough chicken pot pie, meatballs, bolognese, or alfredo pasta.

A whole loaf of sourdough pull apart garlic bread on a piece of parchment paper.
A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."
Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

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].

More Sourdough Recipes

📖 Recipe

A loaf of sourdough pull apart garlic bread with a few pieces pulled apart.
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Sourdough Pull Apart Garlic Bread

This Sourdough Pull Apart Garlic Bread is soft, fluffy, and layered with homemade garlic butter. Easy enough for beginners and irresistibly fun to pull apart at the dinner table!
Course Appetizer, Bread
Cuisine American, Italian
Prep Time 20 hours
Cook Time 50 minutes
Total Time 20 hours 50 minutes
Servings 12 servings
Calories 242kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

Dough

  • 1 cup (240 grams) warm water 80-90℉
  • ½ cup (100 grams) active sourdough starter or "fresh" discard less than 3 days old
  • 2 tablespoons (28 grams) unsalted butter melted
  • 3 ¼ cups (390 grams) bread flour
  • 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt if using Morton's brand or table salt, measure in grams or use 1 ½ teaspoons

Garlic Butter

  • 8 tablespoons (113 grams; 1 stick) unsalted butter softened
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic grated or finely minced
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Diamond Crystal Kosher Salt

Instructions

  • About 6–12 hours before mixing, feed your starter so it’s bubbly, active, and doubled in size. Skip this step if using fresh discard (less than 3 days old).
  • In a large bowl, whisk together warm water, sourdough starter, and melted butter. Add the bread flour and salt, kneading until no dry flour remains. Cover and rest for 20 minutes.
    1 cup (240 grams) warm water, ½ cup (100 grams) active sourdough starter, 2 tablespoons (28 grams) unsalted butter, 3 ¼ cups (390 grams) bread flour, 2 ¾ teaspoons (8 grams) Diamond Crystal Kosher Salt
  • Lightly wet your hands. Lift one side of the dough, stretch it without tearing, and fold it across the top. Rotate the bowl 90° and repeat for all four sides. Rest 15 minutes. Repeat this stretch-and-fold set 3 more times (4 sets total), resting 15 minutes between each.
  • Cover the dough and let it rise until doubled, bubbly, and jiggly—about 4–12 hours, depending on kitchen temperature. For easier tracking, transfer to a straight-sided container and mark the starting point.
  • In a small bowl, combine softened butter, olive oil, grated garlic, parsley, oregano, garlic powder, and salt. Set aside.
    8 tablespoons (113 grams; 1 stick) unsalted butter, 2 tablespoons extra virgin olive oil, 2 cloves garlic, ½ teaspoon dried parsley, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon Diamond Crystal Kosher Salt
  • Turn the dough onto a lightly floured surface and divide into 12 equal pieces (about 63 g each). Shape each piece into a ball by pinching the edges together like a dumpling, then roll seam side down on the counter to create surface tension.
  • Flatten each dough ball into a 4–5 inch circle. Spread about 1 tablespoon of garlic butter over the dough, leaving a small border around the edges. Fold in half and pinch edges to seal. Repeat for all 12 pieces.
  • Place the filled dough pieces in the loaf pan flat side down, layering one by one. Cover and proof for 1–3 hours or until noticeably puffy.
  • About 20 minutes before the dough is done proofing, preheat the oven to 375°F. Place the loaf pan on a rimmed baking sheet to catch any butter that might leak. Cover the loaf with foil and bake for 20 minutes, then remove the foil and bake another 30 minutes, or until golden brown.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack for 30–45 minutes before serving.

Notes

  • Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Thaw at room temp. Reheat in a 300°F oven for 10-15 minutes until soft.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 27g | Protein: 5.5g | Fat: 12.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 27.5mg | Sodium: 302mg | Potassium: 53mg | Fiber: 1g | Calcium: 10mg | Iron: 2.1mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.