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
Is the search button operational? It's not working for me.
Hey! Give the site a hard refresh (CMD + R on Mac/Chrome) and it should pop back in. It's working over here!
cmd r worked thank you
I'd like to try the Extra-Sourdough from the book page 237. Reading through the recipe before I start I'm confused about the timeline there is a lengthy gap in time between the warm proofing and the overnight fridge proofs I realizing the emphasis on the longer run levain and fermentations . Can you offer me a timeline such as you have in the online Beginners Sourdough bread recipe ?
With that recipe in the cookbook, basically any time the dough is in the fridge, it can hang out there for up to 12 hours more, whatever is convenient for you. That way, you can synch it up with your schedule and get to the dough when you have time. The key is just making sure the dough gets the fermentation time it needs—the fridge just slows everything down, giving you more flexibility.
Let me know if you have any other questions as you work through it!
Hi Mauricio! Love your book, and have baked the bulk of the recipes in it… I’m looking for a good recipe for a submarine sandwich loaf or Philly cheese steak loaf…. Could you point me in the right direction?
Thank you!
Shawn Brannan
I’m working on a hoagie recipe as we speak 🙂
What kind of semolina are you using? The brand really matters here I’ve found. You could try switching to “durum flour extra fancy” if you can find it. This is much more finely milled and will be better in general for bread! I get mine from Central Milling, but King Arthur also offers some.
Thoughts on substituting Spanish Manzanilla olives in the sundried tomato and Kalamata olive loaf. My wife is a fan of Manzanilla and not so much of Kalamata.
I've never had those but I bet they'd be just great.
If I scale down a recipe does it affect baking time at all?
Yes, if the dough weight is reduced, it will take less time to bake.
How can i flip the biscotti dough without breakibg it
I use a fish spatula, be quite careful. OR, skip flipping, and just bake one side (the other will toast on the baking sheet).
Can anyone suggest beat way to flip the partially baked biscotti dough to avoid breaking it.
You bake the loaves first,when it’s lightly browned30 min) leave it on pan and slice into biscotti,then you flip the individual cookies on their side to finish baking. Maybe 10 min,depending on your oven
I've been baking your Everyday Sandwich Bread from your book. I keep running into an issue of the top cracking during baking. Is this due to hydration being too low? More proofing time needed? More steam needed in the oven?
Hi Maurizio. Do you have a gluten free recipe? Thanks.
I don't see one. I know there are major differences in GF flours in elasticity, extensibility and moisture absorption. It would be great to see if Maurizio has guidance.
Hi, I am fairly new to sourdough though I’ve been baking bread for years. Your sourdough bagels are superb. I don’t find a rye version on the website and wondered if I could use the 90-rye bread recipe? If so, what changes would be needed?
Hmm. I wouldn't directly, I'd really have to test that. But you can easily swap 5-10% of the white flour in the bagels for rye. See how it goes and then adjust!
every time I make the Pain de Mie loaves, the weight of my final dough is about 50g light. I’ve added up the ingredients of the recipe which seem to add up to 1600 but somehow I end up around 1540- 1560g total. what am I missing? Also, in the your book with this recipe (top of page 270) where you are mixing the levain….states, “Duration: 12 hours (overnight)……..then at the end of the next paragraph it states, “store in a warm place for 5 hours” . I’ve always used the 12 hour instructions which seem to work just fine.
Some dough loss is totally normal during mixing and handling – being 40-60g under the theoretical total weight is very common. As for the levain timing, both can work well depending on your environment and temperature. Stick with what's giving you good results! Keep baking!
I might have missed one, but would love a sourdough bagel recipe if you don't have one!
Oh i have one, and it's in my cookbook too!
Sourdough bagel recipe .
I just got some GF starter and I have rice flour and I am wondering what other flours (GF) are mixed with rice flour to give a better loaf like texture
I believe psyllium husk is often used, but it also nut flours. I'm not an expert in gf baking, though!
Hello JoAnn, as a chef, I can say that your "predicament" is not entirely unique, it just requires easy modification to attain the results that you want. I, like Maurizio, am no expert in gluten-free baking, but I can say this:
Gluten is a protein that acts like a gum, it can stretch really easy and hold its shape well. If you need to, you can add in egg whites whipped into a meringue, either agar or xanthan gum, or both in which ever amounts you desire. The egg whites give the protein and the gums help to give structure and rise. Hope that helps
I am looking for a good Garlic Sourdough Recipe. I did not find anything on the website.
Thank you
I don't have any at the moment, Larry! Do you mean bread with whole cloves inside or more like a garlic bread?
I roast garlic first, then add 50g for a 1000g plain sourdough loaf
I am currently making the Lemon and Herb Loaf from your book. Can you confirm how many grams of lemon zest? The recipe says 3g (abo
ut 4 lemons). But 1 lemon gave me 3 grams if zest.
Weighing lemon zest is tough. I would go with 4 lemons instead of weighing!
I'm now encountering the same decision to make….3 lemons has given over 1/4 C of zest. For the recipe to make 4 loaves I do think that will even out nicely but I hope it's not too strong 😀
One can never use too much lemon 🙂
I’ve consistently followed your techniques and prescriptions for baking sourdough everything. However, I would like to use a Sourdough Hamburger Buns recipe. Do you have one? Look forward to one, Argo Naut Jason
These are my favorite sourdough hamburger buns, Ted. I hope you love em!
I love your sandwich sourdough. I make it weekly usually. One consistent issue I have is that my Lavain is always short by a few grams. It usually turns out ok, but what am I doing wrong? 8/75/75
10 to 12 hours, overnight.
Totally okay to be a little short there, Liz. It’s very common. Just do your best to scrape out the jar and the spatula as best you can and it’ll be just fine.
Hello Maurizio, Any suggestions for baking, sweet for Easter Weekend?
Sorry for the late reply Jean but I would make the hot cross buns in my cookbook or the cinnamon rolls above!
Hi Mauricio! Love your book. Have been baking a long time and have made some great recipes from your book (love the cranberry walnut). However, in making the everyday sandwich from the bread (I’ve made it at least 3 times now) I find that the proofing time is never nearly quite enough. The dough is not nearly close to the top of the container as you indicate. I know my starter is strong so I don’t think it’s that as other dough are typically ready in the time frames you suggest. do you think it’s just a matter of pushing the proofing time even longer? I have a proofer so I’m able to control the temp.additionally, any recommendations for being able to steam a gas oven? It’s a perpetual problem I’ve had as it seems the gas ovens vent out steam so readily.
Sorry, Maurizio*
Sorry for the delay! Super glad you’re enjoying my book. I would say for that bread, double the amount of levain (just double all the ingredients that go into the levain) to help speed up your dough!
I have the same problem! Consistently takes around 5 hours. Did doubling work?
Hi , I’ve been enjoying your recipes for and am now using the book. Trying the whole wheat sandwich bread from the book. Struggling with knowing when that Levan is ready each time I’ve tried. I’m not getting the rise i hope so think it may be underdeveloped Levan. Mine is pretty firm and notmuch larger after 12 hr or more. Can you post a picture of what it should look like? Thanks!
Hey, David! I think my post on how I feed my starter will help. Look at the post images where I feed it, those are the signs you want to see when it’s ready:
https://www.theperfectloaf.com/how-do-i-feed-my-sourdough-starter/
If that levain is being really stubborn, double all the ingredients when you make it. That should let you see the signs much more clearly. If your dough is sluggish, too, use the entire doubled levain.
Bought your book and have already vastly improved as a sourdough baker! One question. So far, I’ve not seen you make any reference to the need for any scoring on pan loaves. Is that correct, Maurizio?
Awesome to hear that, Marian! I don’t usually score pan loaves, though, you absolutely can. With those, you can typically score just before baking, or you can also score them after shaping and the dough is in the pan, for a different look.
Hi – When I bake on a baking steel, the bottoms of the loaves get too dark and the crust on the bottom is tough, so tough that even a high quality bread knife struggles to cut it. I slide them in on a single sheet of parchment paper and toss about a 1 cup of ice onto a pan in the bottom of the oven right after the loaves go in. I leave the steam pan in as its hard to take it out when the oven is so hot. I do not use lava rocks. Any suggestions of changes I can make to keep the crust from being so tough? I’ve baked the Fifty-Fifty and My Best Sourdough this way that end up with tough crusts. Thanks!
Hey Christy! Try preheating the steel for half the time you’re currently doing. This way, it’s not quite so hot. This always works for me!
Hello- Thank you for providing these recipes and other links. I finally found the perfect bread recipe-your high fiber,seeded, sourdough, pan loaf is what I’ve been looking for. This is my 2nd time this week trying it. It tastes great but I’m not getting much rise. It rises well the first rest before dividing and looks ok after dividing in the pans although I think it could be puffier. When I do the poke test, it comes back some but very slowly. I proofed it an extra 30 minutes which helped. In the oven, it deflated some. I used lava rocks and ice for steam. Can you give me any advice about correcting the rise? I really want this recipe to work! It has everything -sourdough, fiber, and a loaf.
Hey Caroline! It sounds like maybe you overproofed your dough a bit. If the poke test is coming back super slow, and maybe not at all, try reducing your proofing time to keep some of that “energy” in the dough.
I want to make your Extra Sour sourdough from your book. Am I reading the time line correct? Am I getting up or rather staying up to 1 or 2 in the morning to manage the dough?
No you dont have to do that, Tracey! If the dough is in the fridge, just let it rest in there until you are up and can get to it 🙂