This page is a roll-up of all our naturally leavened sourdough bread baking recipes, plus anything else we’ve managed to concoct in the kitchen. Below, you’ll find baking recipes using fruit/nut/seed mix-ins, freshly milled flour, and recipes utilizing various grains (rye flour, Sonora wheat, spelt, Khorasan, and more). If you’re looking for something very specific, use the search button in the top right of the page to get right to it. Happy baking!
Baking Guides
Head over to the Baking Guides page for in-depth guides on creating your own sourdough starter, maintaining your starter, starter storage, tips on steaming a home oven, building a dough retarder, and much more.
Sourdough Starter Creation & Maintenance
- 7 Easy Steps to Making an Incredible Sourdough Starter from Scratch
- Keeping a Smaller Sourdough Starter to Reduce Discard Waste
- How to Store a Sourdough Starter
- Sourdough Starter Maintenance Routine
- Baking Sourdough Bread with a Stiff Starter
- My Sourdough Bread with a “Young” Levain
- Managing Starter Fermentation to Produce the Best Sourdough Bread Ever
Beginner Baking Recipes
- Beginner’s Sourdough Bread
- A Simple Focaccia
- Fifty-fifty Whole Wheat Sourdough Bread
- Easy No-Knead Sourdough Bread
- Sourdough Bread with All-Purpose Flour
- Tangzhong Sourdough Sandwich Bread
- Weekday Sourdough Bread
- The Perfect Loaf Custom Flour with Recipe
Sourdough Starter Discard Recipes
- Seeded Sourdough Discard Granola (bark-like!)
- Plum Cake (Torte)
- Seeded Sourdough Discard Crackers
- Baker’s Sourdough Discard Banana Bread
- Strawberry Shortcake with Sourdough Discard Drop Biscuits
- Clafoutis (with cherries, peaches, or any stone fruit!)
- Tangy Lemon Poppyseed Loaf
- Bread Baker’s Date and Banana Tea Cake (with Whole Grain Spelt)
- My Best Sourdough Waffles
- Sourdough Starter Discard Cake: Ciambella
- Sourdough Blueberry Muffins
- My Best Sourdough Pancakes
- Sourdough Pumpkin Pancakes
- Flaky Sourdough Pie Crust
- Whole Grain Peach, Blueberry, and Lavender Sourdough Galette
- My Top 3 Leftover Sourdough Starter Recipes (Pancakes, Waffles, Banana Bread)
Cookies and Brownies
- Cinnamon Toast Cookies (Sourdough Cookies with Vanilla and Cinnamon)
- Sourdough Oatmeal Raisin Cookies
- Sourdough Chocolate Chip Cookies
- Sourdough Sugar Cookies
- Fudgy brownies
Biscuits and Scones
See all the sourdough starter discard recipes →
Mostly White Flour Recipes
- My Best Sourdough Recipe
- Country Sourdough with Less Levain & Longer Autolyse
- High(er) Hydration Sourdough Bread
- High Hydration Sourdough Bread
- A Return to Basics
- Tartine Sourdough Country Loaf Bread Recipe #33
Mostly Whole-Grain Recipes
- The Best Honey Whole Wheat Bread Recipe (50% whole grain pan loaf)
- Spelt, Rye, and Whole Wheat Sourdough Bread (50% whole grain)
- Fifty-fifty Whole Wheat Sourdough Bread
- Ninety-Five Percent Whole Grain Sourdough
- Whole Wheat Sourdough (not 100%)
- Whole Wheat Sourdough Sandwich Bread
100% Whole-Grain Recipes
- Whole Wheat Sourdough Pita Bread
- Whole Grain Spelt Pan Loaf
- Honey Whole Wheat and Barley Pan Loaf
- Whole Grain Wheat and Spelt Pan Bread
- 100% Whole Wheat Sourdough
- Fresh Milled 100% Whole Wheat Walnut
Recipes with Specialty Grains
- 100% Einkorn Sourdough Bread
- Einkorn Miche
- Kamut Demi-Baguettes
- Multigrain Spelt Sourdough
- Spelt Sourdough
- Pane Siciliano (Semolina and Sesame Sourdough Bread)
- Kernza sourdough bread
Rye Flour Recipes
- Sourdough 90-Rye Bread (90% whole-grain rye)
- Light Deli Rye
- Rye Sourdough and Smørrebrød
Freshly Milled Flour Recipes
- Kernza Sourdough Bread Recipe
- Sourdough bread with 35% freshly milled flour (Yecora Rojo)
- Whole Grain Wheat and Spelt Pan Bread
- Multigrain Spelt Sourdough
- Spelt Sourdough
- Fresh Milled 100% Whole Wheat Walnut
- White Sonora Sourdough
- 50% Fresh Milled Whole Wheat Sourdough
- Baking Sourdough with Fresh Milled Flour
Recipes with Specialty Ingredients (Nuts, Seeds, and More)
- Scalded Buckwheat and Malt Sourdough Bread
- Hop Miche (Sourdough Beer Bread)
- High-fiber seeded sourdough pan loaf
- Brown rice and sesame sourdough bread
- Jalapeño-Cheddar
- Apricot and Thyme (50% whole wheat)
- Dark Chocolate-Cherry Sourdough Bread
- Green Olive and Herb
- Sunflower and Sesame Sourdough Bread
- Pumpkin Cinnamon Sourdough Bread
- Cinnamon Raisin Sourdough
- Sourdough with Roasted Potato and Rosemary (Potato Bread)
- Sour Cherry, Toasted Pecan and Buckwheat Levain
- Apricot, Lavender and Walnut Sourdough
- Seeded Sourdough
- Fresh Milled 100% Whole Wheat Walnut
- Fig and Fennel Sourdough (Plus a Little Family History)
- Natural Sourdough with Spent Beer Grains
- Golden Raisin and Fennel Seed Sourdough
- Seeded Whole Wheat Sourdough
- Walnut Cranberry Sourdough
- Tartine Olive Sourdough
- Stout Country Sourdough
- Tartine Country Sesame Sourdough
- Tartine Country Walnut Sourdough
- The Wheat Germ Experiment
Recipes with Sprouted Grains and Cereals
- Malted Wheat Sourdough Bread
- Sprouted Grain Sourdough Bread (sprouted whole white wheat)
- Sprouted Buckwheat Sourdough
Porridge Sourdough Recipes
- Soft Honey Buckwheat Sandwich Bread
- Polenta and Rosemary Sourdough
- Tartine Millet Porridge Sourdough
- Oat Porridge Sourdough
Baguettes
Specialty Bread Shapes
- Hop Miche (a large French-style loaf with beer)
- Einkorn Miche (a large French-style loaf)
- Green Olive Filoncini (Twisted Baguettes)
- Sourdough Friselle (Italian-style rusk)
- Fougasse
- Ciabatta
Buns and Rolls
- Fluffy milk bread hamburger buns (using tangzhong)
- Sourdough pumpkin dinner rolls
- Homemade hot dog buns
- Super Soft Sourdough Dinner Rolls (with Tangzhong)
- Soft Sourdough Potato Buns (great for hamburgers, as rolls)
- Brioche Hamburger Buns
Enriched and Sweet Dough Recipes
- Hot Cross Buns
- The Fluffiest Sourdough Challah
- Sourdough Chocolate Knots
- Shokupan (Japanese Milk Bread)
- Cardamom Rolls
- Sourdough Babka
- Pain de Mie (Pullman Loaf)
- Naturally Leavened Bomboloni (Sourdough Doughnuts)
- Sourdough Cinnamon Rolls
Sourdough Pizza, Calzone, and Focaccia Recipes
- Sourdough Pizza Dough and Recipes (for the home oven)
- Detroit-style Pizza (Pan pizza)
- A More Whole Wheat Sourdough Pizza Dough
- Sourdough Pizza al Taglio (Rectangular Sheet Pan Pizza)
- Wood-Fired Sourdough Pizza Dough Recipe
- A Simple Focaccia
- Focaccia Pugliese (focaccia with potato)
- Calzone Recipe
- Cornmeal Skillet Sourdough Pizza
See the guide to all things sourdough pizza for more →
416 Comments
Purchased your book and I cannot stop baking bread! Thank you.
Where might I find your downloadable baking notes template that s mentioned in your resources?
Thank you so much!
So glad you’re enjoying my cookbook! Sorry for the late reply. My notes sheet is on this post:
https://www.theperfectloaf.com/the-simplest-way-i-improved-my-baking-using-this-baking-notes-worksheet/
Where is the recipe for Moroccan Kubuz?
Still working on this Steven! The recipe we have is yeasted, so I’m working on converting 🙂
Hi Maurizio,
I’m hoping to make your mini herb rolls (in the book) to have little thanksgiving leftover sandwiches. I’m leaning towards these because you say they are slightly chewier and sturdier than the soft dinner rolls. I’m wondering if I can proof them overnight instead of on the counter and bake them Friday morning? Thank you so much for all your beautiful recipes!
Yes you can do this!
Hi Maurizio,
I made your Extra-sour Sourdough from your book last weekend and it turned out great! After doing the double overnight retarding, it got me thinking: is it possible to over-retard the dough? Just about every time I do a bake I give one loaf away so none goes to waste. So, I was wondering can a do a traditional two loaf bake, proof one loaf for the amount of time the recipe calls for, and put the other proofing basket in the fridge to retard for 3-4 days while we use up the first baked loaf?
Thanks for your help,
Mark
You can push that proof time for a long while, but the longer you go, the less rise and more sourness you’ll get. Which isn’t a bad thing, just something to be aware of. So glad it turned out well for you, Mark!
Hi Maurizio, First, I just want to say how helpful your site has been for me. I literally learned how to make sourdough from you! I have followed you for a few years and have made many of your recipes. I have sent friends who are also sourdough obsessed, who love your recipes and advice. I would like to make your recipe for English Muffins. Is the recipe in your current cookbook? Just want to make sure. Thank you for your wonderful manner and excellent and descriptive recipes.
Gaye Pecker
Gaye—means a great deal to read your comments, thank you. Yes, my English Muffin recipe is in my cookbook! You’ll love it 🙂
When I make this it is great, but the crust a little black / burned. Still tastes great. Any advice?
Hey! Not sure which recipe you’re referring to, but here’s some great advice for a hearth style loaf:
https://www.theperfectloaf.com/how-to-bake-bread-in-a-dutch-oven/
Scroll down to where it talks about crust color.
I wonder if you have every experimented with mesquite flour?
I have not (yet), sorry Janet!
Hi Maurizio, I’m baking my way through your book and currently making the lemon and herb bread. Can you confirm the amounts for the add ins are correct. It say 3 g zest from 4 lemons. 4 lemons for me is more like 20 grams. Also 11 g of herbes de Provence is most of a jar (dried). Are these correct? Thank you — and loving all those I’ve made so far.
I did not get 20g zest from 4 lemons! That would be way too much, use 3g, please. As for the herbes de Provence, use 1 tablespoon for two loaves.
Hi there- I’m planning to make your Tuscany buns with Rosemary and raisins and wondering if they’d still work if I hand mix them as I don’t have a mixer with dough hook.
Yes, they certainly will work!
Hello! I have a question — almost every time I bake a loaf of sourdough, the dough reaches a temperature of 210 Fahrenheit in just a couple minutes after I remove the lid of my dutch oven (so about 25 minutes into baking). The crust is developed but doesn’t have much color at this point. Is there something that could cause my bread to reach this temperature so quickly? I have tried lowering my oven temp to 425 instead of baking at 450 and still have the same issue.
Whoa! That’s a very high internal temp. Drop the temp of your oven even further, maybe 375F and that should help considerably. Additionally, you could try preheating your Dutch oven for less time.
Thank you!
Yours is the first book I ever pre ordered and it was worth it. Well done! Trying the English muffins next. recipee says to shape into taut balls for warm proof. Then cold proof then warm proof then bake. i don’t see where to shape them into rounds. Or do they flatten out as they proof?
Thank you so much, Philip! So glad to hear you’re enjoying my book 🙂 The balls relax out and flatten as they proof!
Hi Maurizio I have been baking sourdough loaves successfully from theperfectloaf.com for 5 years now and just recently bought your wonderful and comprehensive book. Thank you ! I’ve tried the Rustico recipe several times but can’t work out if I’m over proofing or under proofing my breads. I use about 2/3 of water 2 ( perhaps this is too much?). I’ve tried the poke test, plus adjusted the water temperature carefully according to your formula for perfect DDT. Yet the dough always seems to flatten out too much during preshape, ..pancake 🙁 and the loaves are tasty but gummy with hardly any oven spring. 🙁 My ambient temp at this time of the year is 22 degrees Celsius.
It sounds like you likely over proofed the dough. There are a few signs your dough could have gone over: sluggish rise in the oven, the score on top of the dough might not open with a nice “ear” and instead just kind of fuse together, the interior will have lots of small holes and perhaps one or two large ones near the top (but no dense areas of unfermented flour), and finally the loaf could be a little on the sour side. Try reducing the proofing period.
Check out my guide to proofing for a bit more help, too:
https://www.theperfectloaf.com/guides/proofing-bread-dough/
Unfortunately, there’s no way to post it here, Lisa!
I am finishing up the stretch and folds for the No knead sourdough bread recipe right now (Monday) and I will proof overnight and I plan to bake one loaf in the morning (Tuesday)….my question is can I leave the second loaf in the refrigerator one more day and night and back on Wednesday? How will that affect the quality of the bread?
Yes, you can! It’ll make things a bit more sour most likely.
my dough is really sticky, nut bubbly. hard to shape. I use plant based milk.
Depending on the recipe, it should be ok with a plant based milk. I’d reduce the water/milk in the recipe a bit to have a stronger dough.
Heads Up: Central Milling “Beehive” organic all-purpose organic flour: @$13+ for 20# at CostCo-Abq Great deal
I’ve seen it there! Thanks, Don. I think I might just have to pick up a bag, that’s good stuff.
Maurizio, I have tried a couple of English muffin recipes. Most recently I used the recipe from the New York Times. Very hands off. Long bulk. Terrific English muffins. I did my bulk in a square Pyrex dish that fits in my proofer which made it easy to dump out for shaping and started me off with the square shape I wanted. I cold proofed it on a 1/4 sheet pan giving it a rectangular shape. I took a cue from Proof Bread and cut them into squares to reduce waste and avoid trying to reassemble the scraps to save the last muffin. Instead of a cast iron pan I used an electric griddle which held the heat well and held the entire batch of muffins at once without crowding.
Really great tips through there, Mark! I have a recipe for these in my book 🙂
I look forward to seeing it!
Hello Maurizio, If you don’t use freshly milled flour is there any adjustment when using bagged flour for your recipes that you used freshly milled flour?
Expect that it *might* need a little less water in the mix!
Hey Maurizio – Thanks for all the great instruction. I have managed to keep my starter alive for four years and have baked many great breads. Not sure if you have already published – but would request a recipe for sourdough English muffins and pan de cristal (the bread they use in Spain for tomato bread)
Cheers
You’re very welcome, John! I haven’t published recipes for either of those, but Eng Muffins are on my radar!
It wasn’t removed! Here is a link to my jalapeño sourdough!
Hi Maurizio, I have been following your recipes and made my original starter in Nov. 2021. I still haven’t produced the perfect loaf but each time it gets better. Thank you for all your detailed instructions. I am wondering if I have to proof the bread in fridge overnight or can I proof it on the counter for a few hours and then bake it?
So glad to hear it’s going well, Holly! Sourdough (and bread in general) is definitely always a work in progress, but the good news is, it’s almost always delicious 🙂
You can do a counter proof instead of retarding, yes. I usually say 1-3 hours depending on the temps in your kitchen. Bake when a poke slowly springs back.
Hi Maurizio,
I was wondering if there will be any in depth posts on making sourdough more sour? Thanks so much.
Yes, working on this!
Hi Maurizio! I have been following your page for about 2 years now and have learned so much about sourdough baking. I come here trying out new recipes and coming back to some of my favorite go-to’s. One thing I’d love to see your take on is a German traditional Bauernbrot, or “farmers bread”. These are incredibly lovely loaves with a deep rye and sourdough flavor. I grew up in Germany and their breakfast and dinners are centered around this type of bread that I cannot find anywhere, thus wanting to make it myself. It is incredibly complex and my few attempts ended up in rock-hard, cardboard renditions. Most recipes online use yeast instead of traditional sourdough which is what I would prefer. Interested to hear your thoughts!
Hey, Haleigh! Thanks so much for following along for such a long while. That bread sounds incredibly delicious and interesting! I will add this to my list of things to explore this year—I am planning to do more work with rye here coming soon. Stay tuned!
Hello Maurizio! I just made this recipe for the first time and am wondering if it is “normal” for a loaf of this style to be a bit flatter. I held back a bit on hydration to get a good shape and it looked great going in to the oven. I haven’t played around with additions too much but assume they could play a role in weighing a loaf down a bit? Can’t wait to slice in to it!
Hey there! Which loaf? But yes, inclusions can definitely weigh dough a dough. I hope it was delicious!
Oops I thought I posted that question on the recipe’s page! It was the Oat Porridge Sourdough, and yes it was delicious but not much oven spring. I will definitely make it again because the crumb was crazy tender.
Ah, yes! That can come out on the dense side. You can reduce the amount of oat porridge mix-in if it was a bit too much, that’ll help lighten it up. It is a beautiful texture, though. Enjoy!
Hi Maurizio, have loved every recipe of yours that I have made! I’m wanting to make a Fruit Sourdough Pain de Mie or a straight Fruit Loaf. I can’t seem to find any recipes online. Could fruit & spices be added to your Pain de Mie Sandwich Bread or could your Cinnamon Batard be baked in a loaf pan? Thank you for all of your recipes!
Happy to hear that, Lisa! I think fruit could be a great addition to the Pain de Mie! Start small then increase the fruit as desired–I usually start around 5-10% to total flour weight. Also, be aware adding sugar (cane sugar) and cinnamon can affect fermentation negatively at certain levels, but adding fruit won’t be an issue.
Thank you…I’ll start at 10% & see how I go!