Sourdough Recipes — Bread, Discard, Breakfast & Pizza
From blistered Dutch-oven country boules and open-crumb batards to 10-minute discard flatbreads, fluffy Sunday pancakes, and overnight cinnamon rolls—filter our tested sourdough formulas by category or scale any loaf in 1 click.
Showing all 40 recipes & master formulas
4 Master Baker's-Percentage Formulas (With 1-Click Scaling)
Classic Country Boule
75% Hydration · 500g FlourA reliable, crowd-pleasing loaf. The 20% whole wheat adds flavor depth without making it heavy. Flour Blend: 80% Bread Flour + 20% Whole Wheat Flour.
Baker's Formula: 500g Flour (100%) · 375g Water (75%) · 100g Ripe Starter/Discard (20%) · 10.0g Salt (2.0%) — Scale in Hydration Calculator →
View Step-by-Step Bake Method (10 steps)
- Levain build (4-8 hours): Mix 50g starter + 50g bread flour + 50g water. Let peak at room temp.
- Autolyse (40 min): Mix 400g bread flour + 100g whole wheat + 350g water. Let rest covered.
- Mix (5 min): Add 100g ripe levain and 10g salt. Squeeze and fold until fully incorporated.
- Bulk fermentation (4-5 hours at 76°F): Perform 4 sets of stretch-and-folds in first 2 hours. Rest undisturbed.
- Pre-shape (20 min rest): Turn onto lightly floured surface, pre-shape into round. Bench rest 20-30 min.
- Final shape (10 min): Shape into tight boule and place seam-side up in floured banneton.
- Cold proof (Overnight (8-16 hours)): Cover and refrigerate.
- Bake covered (20 min at 500°F/260°C): Preheat Dutch oven. Score, bake covered with steam.
- Bake uncovered (20-25 min at 450°F/230°C): Remove lid, bake until deep mahogany brown.
- Cool (2 hours): Cool completely on wire rack before slicing.
High-Hydration Batard
82% Hydration · 500g FlourFor intermediate bakers. Rewards patience with an open, glossy crumb. Flour Blend: 90% High-Protein Bread Flour + 10% Rye Flour.
Baker's Formula: 500g Flour (100%) · 410g Water (82%) · 90g Ripe Starter/Discard (18%) · 10.0g Salt (2.0%) — Scale in Hydration Calculator →
View Step-by-Step Bake Method (9 steps)
- Levain (4-8 hours): Mix 25g starter + 45g bread flour + 45g water.
- Autolyse (1 hour): Mix 450g bread flour + 50g rye + 390g water. Longer autolyse for high hydration.
- Mix & bassinage (10 min): Add levain and salt. Reserve 10g water to add last (bassinage technique).
- Lamination (30 min in): Stretch dough on wet surface into thin sheet, fold in thirds both ways.
- Coil folds (Every 30 min × 4): Use coil fold technique for high hydration dough.
- Bulk rest (2-3 hours): Let rest until 50-75% increase and jiggly.
- Shape (20 min bench rest + shape): Pre-shape round, rest, then shape into tight batard.
- Cold retard (12-16 hours): Refrigerate in couche or banneton.
- Bake (45 min total): 500°F covered 20 min, then 450°F uncovered 22-25 min.
Simple Sourdough Sandwich Loaf
68% Hydration · 450g FlourThe best sandwich bread you'll ever make. Lower hydration means it's accessible for beginners. Flour Blend: 100% All-Purpose Flour.
Baker's Formula: 450g Flour (100%) · 306g Water (68%) · 99g Ripe Starter/Discard (22%) · 9.0g Salt (2.0%) — Scale in Hydration Calculator →
View Step-by-Step Bake Method (6 steps)
- Levain (3-4 hours): Mix 25g starter + 50g AP flour + 50g water. Use at peak.
- Mix (10 min): Combine all ingredients. Knead or use stretch and folds. Dough should be smooth.
- Bulk (3-4 hours): 2 sets of stretch-and-folds, then let double.
- Shape (15 min): Shape into rectangle, roll tightly, place in greased 9×5 loaf pan.
- Proof or retard (2-3 hours room temp OR overnight fridge): Should rise to 1 inch above pan rim.
- Bake (35-40 min at 375°F/190°C): No steam needed. Internal temp 205°F/96°C.
Sourdough Discard Pancakes
200% Hydration · 120g FlourNever waste discard again. Tangy, fluffy, unforgettable. Scale freely. Flour Blend: 100% All-Purpose Flour.
Baker's Formula: 120g Flour (100%) · 240g Water (200%) · 240g Ripe Starter/Discard (200%) · 1.2g Salt (1.0%) — Scale in Hydration Calculator →
View Step-by-Step Bake Method (3 steps)
- Mix batter (5 min): Combine 240g discard starter + 120g flour + 1 egg + 2 tbsp butter + 1 tbsp sugar + 1 tsp baking powder + pinch salt.
- Rest (5-10 min): Let batter rest while griddle heats to medium-low.
- Cook (3-4 min per side): Pour ¼ cup portions. Cook until bubbles form and edges set, then flip.
Browse Step-by-Step Sourdough Recipe Guides
Artisan & Sandwich Bread
Beginner Sourdough Bread Recipe (Step-by-Step)
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Read Full Recipe →Breakfast, Pancakes & WafflesFluffy Diner-Style Sourdough Pancakes
Read Full Recipe →Breakfast, Pancakes & WafflesCrispy Belgian Sourdough Waffles
Read Full Recipe →Breakfast, Pancakes & WafflesOvernight Sourdough Cinnamon Rolls
Read Full Recipe →Breakfast, Pancakes & WafflesGriddle Sourdough English Muffins (Nooks & Crannies)
Read Full Recipe →Breakfast, Pancakes & WafflesFlaky Butter Sourdough Biscuits
Read Full Recipe →Breakfast, Pancakes & WafflesFrench-Style Sourdough Discard Crêpes
Read Full Recipe →Breakfast, Pancakes & WafflesCustardy Sourdough French Toast
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Read Full Recipe →Bagels, Pretzels & CrackersBoiled & Baked New York Sourdough Bagels
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Read Full Recipe →Discard & Sweet BakesMoist Sourdough Discard Banana Bread
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Read Full Recipe →Discard & Sweet Bakes15 Best Sourdough Discard Recipes Collection
Read Full Recipe →Frequently Asked Questions
What is the easiest recipe to bake first with a newly activated sourdough starter?
Start with a 68%–72% hydration Beginner Country Boule or Soft Sourdough Sandwich Loaf for active peak starter, and Crispy Sourdough Discard Pancakes or Crackers for your first unfed discard.
Can I convert any of these sourdough recipes to more loaves or different pan sizes?
Yes—click 'Scale in Hydration Calculator' on any master formula above or enter any recipe into our free Sourdough Recipe Scaler and Sourdough Discard Converter.
Which sourdough starter culture works best for sweet vs. tangy sourdough recipes?
Our 1736 heritage Mother culture delivers classic balanced country tang across artisan loaves, pizza, and pancakes, while a 65% stiff Italian Lievito Madre excels at mild, buttery brioche, cinnamon rolls, and panettone.