Taste for Thought

Bread making

Sourdough
Basics

Since we first created our own sourdough starter many years ago, the days of buying supermarket bread are long behind us. Yes, preparing sourdough requires a little patience, but the effort is genuinely rewarding! It allows us to enjoy fresh, incredible-tasting bread at home nearly every day.

Our journey initially began after reading about the ultra-processed nature of commercial bread and its potential health links. This inspired us to dive into the amazing world of sourdough. Now, we consistently enjoy the benefits of wholesome, homemade bread (and sometimes a slightly less healthy pastry!) right here in our own kitchen.

How to Make a Sourdough Starter: A Complete Beginner’s Guide

There is a common myth that baking sourdough at home requires advanced skills, strict schedules, and constant precision. In reality, sourdough is one of the most natural and forgiving ways to bake bread. At its core, it relies on flour, water, salt, and time, allowing natural fermentation to do most of the work for you. This pillar guide explains how to create, maintain, and use a sourdough starter from scratch. It is designed to give you a complete overview of sourdough ferm

Sourdough Bread Basics (Everything You Need to Know About Sourdough Baking)

Sourdough bread is one of the oldest forms of breadmaking in the world. Long before commercial yeast existed, bakers relied on naturally occurring wild yeasts and beneficial bacteria to ferment dough and create flavorful loaves. Despite its reputation, sourdough is not complicated. At its core, it is simply flour, water, salt, and time. Many beginner bakers become overwhelmed by discussions about hydration percentages, fermentation schedules, proofing, shaping, scoring, and f

Easy Sourdough Bread

Easy sourdough bread is designed for home bakers who want reliable results without spending an entire day folding, shaping, and monitoring dough. While traditional sourdough methods can produce beautiful loaves, they often involve multiple handling stages and leave more room for error. This recipe focuses on simplicity while still delivering the flavor, texture, and satisfaction that make sourdough special. One of the keys to making sourdough easier is flour choice. While sta

Same-Day Sourdough

Same-day sourdough is designed for bakers who love natural fermentation but do not always have time for a traditional overnight schedule. Sourdough needs time to develop its structure, flavor, and natural leavening. For that reason, the standard method is still the best option. An overnight fermentation gives the dough more time to strengthen, develop complexity, and produce the balanced texture that sourdough is known for. However, there are occasions when an overnight proce

Beginner Sourdough Bread with T65 Flour

Many people assume that baking sourdough bread requires advanced techniques, strict schedules, and endless stretch-and-fold sessions. In reality, sourdough can be surprisingly simple when you start with the right ingredients and an easy method. This beginner sourdough bread recipe uses T65 flour to make the process more forgiving and reliable. Compared to many traditional sourdough recipes, T65 develops dough strength more easily, making it ideal for home bakers who want cons

Sourdough
Bread

Sourdough bread offers a wide range of possibilities, from everyday loaves to more distinctive variations with deeper flavor and texture. While it requires patience and time, the baking process rewards you with fresh, naturally fermented bread that stands apart from standard commercial options. Recipes such as whole wheat sourdough, dark brown bread with roasted malts, and aromatic rosemary thyme loaves highlight how simple ingredients can be transformed through fermentation into breads with character and complexity.

Exploring sourdough baking often begins with understanding how ingredients and process work together. From classic whole grain loaves to darker, more intense breads and herb‑based variations, each recipe builds on the same foundation while offering a different result. This category brings together these sourdough bread recipes, showing how structure, fermentation, and ingredients combine to create consistent and flavorful bread at home.

Sourdough Emmer Wheat Bread

Sourdough emmer wheat bread is a traditional loaf made with one of the oldest cultivated grains in human history. Emmer wheat brings a rich, earthy flavor and a slightly nutty character that sets it apart from modern wheat varieties. The result is a loaf with a balanced crumb, deep grain flavor, and a rustic appearance that feels both simple and distinctive. Like other ancient grains, emmer behaves differently from modern bread flour. While it contains gluten, the gluten stru

Sourdough Kamut Bread

Sourdough kamut bread, also known as khorasan wheat bread, is a unique variation that stands out for its warm golden color, soft crumb, and naturally rich flavor. Compared to modern wheat, kamut brings a slightly buttery and sweet taste, making it a distinctive yet approachable sourdough loaf for everyday baking. Kamut behaves differently from both standard wheat and spelt. While it contains gluten, the structure is softer and more extensible, meaning the dough stretches easi

Sourdough Rye Bread

Sourdough rye bread is one of the most distinctive variations in sourdough baking, known for its deep flavor and dense, moist crumb. Unlike wheat-based breads, rye flour behaves very differently in the dough, creating a loaf that is less elastic but far more complex in taste. The result is a bread with a firm structure, subtle sourness, and characteristic earthy notes. Because rye contains very little gluten, it does not develop structure in the same way as wheat or spelt. In

Sourdough Spelt Bread

Sourdough spelt bread is a lighter and more delicate variation that brings a softer texture and subtle, slightly sweet flavor to sourdough baking. Compared to whole wheat or standard white flour, spelt behaves differently in the dough, creating a loaf that is more tender but also more sensitive to handling. The result is a bread that feels refined, with a soft crumb and balanced structure. Because spelt has a weaker gluten network than modern wheat, the dough develops strengt

Rosemary Thyme Sourdough Bread

Rosemary thyme sourdough bread is a fragrant and savory loaf that brings together the natural tang of sourdough with the deep, earthy aroma of fresh herbs. The combination of rosemary and thyme creates a layered flavor that is both subtle and expressive, making this bread feel refined while remaining simple in its ingredients. Unlike classic sourdough loaves, this variation focuses more on aroma and flavor integration than on dramatic crumb structure. The herbs infuse the dou

Onion Sourdough Bread

Onion sourdough bread is a deeply flavorful variation that combines the natural tang of sourdough with the subtle sweetness and richness of cooked onions. As the onions caramelize during baking, they create a layered flavor that transforms a simple loaf into something more complex and aromatic. The result is a bread that feels both rustic and refined, perfect for everyday meals or more intentional dishes. Unlike standard sourdough loaves, onion bread introduces additional moi

Walnut Sourdough Bread

Walnut sourdough bread is a classic artisan loaf that combines the natural tang of sourdough with the rich, nutty flavor of toasted walnuts. The contrast between the soft, open crumb and the slight crunch of the nuts creates a loaf that feels both rustic and refined. It is a bread that works equally well on its own, with cheese, or as part of a simple meal. Unlike conventional yeast-based breads, sourdough develops its flavor slowly through natural fermentation. That process

White Sourdough Bread with Raisins

White sourdough bread with raisins is a timeless artisanal loaf that brings together a light, airy crumb, a subtle natural tang, and gentle sweetness from dried fruit. Unlike commercial yeast breads, sourdough is naturally leavened, allowing flavor to develop slowly while improving texture and digestibility. The result is a rustic white sourdough raisin bread with a crisp golden crust and soft interior that’s perfect for slicing, toasting, or enjoying fresh with butter and ja

Home made pumpkin sunflower sourdough recipe

Sourdough Bread with Pumpkin and Sunflower Seeds

Sourdough bread is more than a method of baking; it is a slow and deliberate craft rooted in natural fermentation. Instead of commercial yeast, sourdough relies on wild yeast and bacteria cultivated in a starter made from flour and water. This living culture creates the bread’s distinctive depth of flavor, open crumb, and improved digestibility. If you are just beginning your sourdough journey, learning how to build a strong starter is essential. Our guide to starting a sourd

dark sourdough bread brown bread home-made

Dark Brown Sourdough Bread with Roasted Malt

This dark brown sourdough bread with roasted malt uses a simple method that fits into a home baker’s schedule. If you are looking to elevate your home baking, mastering a dark sourdough bread recipe is the next milestone. If you want to improve your fermentation skills, make sure you understand the basics of maintaining a healthy starter, as explained in our sourdough starter guide. Unlike standard white loaves, this artisan bread features a strikingly deep, mahogany crumb an

Sourdough
Specialties

Since we first started baking with our own sourdough starter, our kitchen has naturally expanded beyond classic bread into a wider world of sourdough specialties. From soft hamburger buns to airy ciabatta, crisp baguettes, and rich focaccia, sourdough offers endless possibilities that go far beyond the traditional loaf. Even everyday favorites like pizza become something different when made with natural fermentation, gaining deeper flavor and better texture.

These sourdough specialties combine the same foundation of slow fermentation with methods adapted to each style. Whether you are shaping buns, stretching pizza dough, or baking flatbreads, the principles remain the same, but the results vary in texture, structure, and experience. This category brings together those variations, helping you explore how one sourdough base can be transformed into a wide range of breads and dishes, all with their own unique character.

Sourdough Focaccia

Sourdough focaccia combines the flavor of natural fermentation with one of the easiest and most satisfying breads to bake at home. Unlike traditional sourdough loaves that require careful shaping and structure, focaccia embraces a flatter form that allows the dough to develop an exceptionally light and airy texture. The result is a bread with a crisp exterior, soft interior, and rich flavor that works equally well as a side dish, snack, or meal. One of the reasons focaccia is

Sourdough Ciabatta

Sourdough ciabatta combines the rich flavor of natural fermentation with one of the most recognizable bread textures in the world. Known for its thin crust, light structure, and large open crumb, ciabatta is often considered the ultimate example of what a high-hydration dough can achieve. Unlike baguettes, which depend on maintaining a precise shape, ciabatta embraces a more rustic appearance. The dough remains soft and highly extensible throughout the process, creating the i

Sourdough Baguette

Sourdough baguette combines the flavor of natural fermentation with the iconic shape and texture of traditional French bread. A well-made baguette is known for its thin, crisp crust, light interior, and open crumb structure. While baguettes have a reputation for being difficult to master, a controlled sourdough approach can make the process much more predictable. Unlike many sourdough loaves, baguettes require a balance between strength and extensibility. The dough must be st

Sourdough Pizza Dough

Sourdough pizza dough combines the flavor benefits of natural fermentation with the texture and flexibility needed for great homemade pizza. Compared to traditional yeast-based pizza dough, sourdough develops a deeper flavor, improved browning, and a lighter texture while still using the same fundamental ingredients: flour, water, salt, and starter. Unlike sourdough bread, pizza dough does not need to hold the same height or internal structure. Instead, the goal is extensibil

Sourdough Hamburger Buns

Sourdough hamburger buns are the perfect combination of softness and structure. Unlike traditional sourdough loaves, buns require a more delicate balance, they need to be soft enough for a burger while still strong enough to hold fillings without collapsing. The result is a light, slightly airy bun with a thin crust and a balanced sourdough flavor. What makes sourdough buns unique is the way natural fermentation develops both texture and taste. Instead of relying on commercia

Sourdough
Discard
Recipes

While some blogs suggest frequent, large starter replenishments, we follow a more intuitive feeding schedule—meaning we only sometime have a surplus of sourdough discard! We firmly believe that this flavorful ingredient should never be thrown out; discard is a true baking superpower.

You can use it in two main ways: either actively, allowing it to act as a slow leavening agent for an overnight rise, or inactively, pairing it with baking powder to add incredible depth of flavor to quick bakes. The baking possibilities are endless. Here are our favorites:

Sourdough Cinnamon Rolls

Few baked goods offer the same sense of warmth and comfort as a tray of freshly baked cinnamon rolls. Soft, fragrant, and generously swirled with cinnamon sugar, they are a classic for a reason. When made with sourdough, however, cinnamon rolls take on an entirely new character. These delicious sourdough cinnamon rolls rely on natural fermentation instead of commercial yeast, resulting in a deeper flavor, a tender crumb, and a subtle tang that balances the sweetness perfectly

Fully baked crispy sourdough heart waffle in a waffle iron, close up texture view

The Ultimate Crispy Heart Waffles, Sourdough Style

Are you ready to leave soft, spongy waffles behind and go all‑in on crunch? These crispy heart waffles, sourdough style, are thin, golden, and delightfully brittle, very different from the fluffy breakfast waffles you may know. Think crisp edges, a light snap when you bite in, and that classic heart‑shaped pattern that feels instantly nostalgic. If you’re looking for something quick and airy, you might prefer our sourdough waffles recipe for soft, same‑day baking. But when te

Crispy sourdough waffles in a waffle iron, baked until golden and lightly crisp

Sourdough Waffles: Simple, Tasty and Fast

If you’re baking with sourdough, chances are you’ve ended up with leftover starter more than once. Instead of throwing it away, these sourdough waffles turn both active starter and sourdough discard into crisp, golden waffles with a subtle tang and light texture. It’s one of the easiest and most rewarding ways to use sourdough beyond bread. This recipe works equally well with an active, bubbly starter or with unfed discard straight from the fridge—the portion you’d normally r

Sourdough banana bread

After gaining some good experience from my apple-raisin sourdough cake (inspired by the recipe by madebyellen), I decided to experiment with other flavors. This version is inspired by the classic banana bread—made sourdough style. One of the nice things about the madebyellen recipe is that it includes 50 ml of water. Since frozen bananas contain quite a bit of moisture, I skipped the water and instead used two overripe (frozen) bananas and one fresh overripe banana. Below, yo

Sourdough Apple Raisin Cake with Apples and Natural Fermentation

After baking sourdough bread for more than a year, it felt natural to start experimenting with other baked goods using the same sourdough starter. Bread will always be the foundation, but once you keep a healthy starter alive, it almost asks to be used in more creative ways. One of the recipes that surprised me the most is this sourdough apple raisin cake, which uses natural fermentation to create a soft crumb, balanced sweetness, and a deeper flavor that works especially wel

Sourdough Oatmeal Raisin Cookies (Easy Discard Recipe)

Sourdough oatmeal raisin cookies are one of the most approachable and rewarding ways to bake when you regularly do baking with sourdough discard. Many home bakers want simple, dependable recipes that use up leftover starter without requiring fermentation, and this cookie recipe delivers exactly that. It keeps the depth and aroma that come from a well‑maintained Sourdough starter, while staying quick enough for everyday baking. The result is a soft, chewy cookie with warm oat

Breadmaking
-
Others

Please accept our apologies, but we must confess that the recipes for our regular, yeast-leavened bread are not yet complete. While we have certainly experimented with making simple loaves, we haven't mastered them to a level we feel confident in sharing with you yet.

The truth is, since our homemade sourdough is consistently so delicious and satisfying, it has created an incredibly high benchmark for any other bread! It might take a little while longer to perfect and finish this section. Like a great sourdough starter, our skills need time to ripen and mature. Rest assured, we will deliver only the best bread inspiration when the time is finally right.

Bread in development

Every recipe you see on this site has been tested, tweaked, and perfected by our team of bread nerds. But when it comes to our yeast bread... well, let’s just say it’s still a “work in progress.” Right now, it’s more meh than masterpiece, so we’re keeping it under wraps until it truly earns its crust. In the meantime, did you know we’ve already got a whole lineup of sourdough recipes waiting for you? They’re bubbly, tangy, and definitely ready for the spotlight. Image: Myst