Chances are, you probably know someone who got into sourdough baking in 2020.
Heck, maybe that person is you! While I considered myself an avid hobby baker, being locked in quarantine gave me the push to try my hand at creating a sourdough starter. Turns out, I kind of loved it. Baking sourdough recipes and the routine of feeding it and baking bread gave me some sense of stability in an otherwise unstable time of my life.
Fast-forward to 2022, and I’m still baking! I did have an unfortunate incident with my original 10-month old starter, Yeasty Boi, where I left it on the counter unfed for too long. Florida humidity is not a baker’s friend…and…well…we got mold.
I am happy to report though that Yeasty Boi 2.0 has been going strong since June 2021. Maybe we should have a birthday celebration if we can make it to one year?!
Over the years in sourdough baking, there are a handful of recipes I keep coming back to. They’ve become a part of my weekly rotation, so I’m sharing the top 5 sourdough recipes I love with you here! Each of these recipes is from King Arthur Baking, my tried and true resource for all things bread!
This is actually a sourdough discard recipe, perfect for making when you have leftover discard from feeding your starter!
The recipe makes enough for 4-5 crumpets, and it can be easily doubled. It comes together in minutes, and is perfect for replacing morning toast or an english muffin.
While the recipe calls for english muffin rings, I have been using these silicone egg rings * with great success!
*silicone egg rings are an affiliate link!
Are you even on social media if you haven’t seen a video of someone poking at focaccia dough?! Seriously, it seems like everyone has a focaccia recipe.
This one is my go-to! The sourdough starter adds an extra tang, and I’ve even been successful using discard instead of a fed starter, because of the addition of yeast.
You can add in anything you want to customize the recipe to your liking (I added pesto to the focaccia in the photo), and you can also cut it in half. I prefer to make the whole batch and turn leftover bread into croutons!
Whole Wheat Sourdough Bread
This is probably my most-made sourdough recipe week-to-week! I love the nutty flavor of whole wheat bread, so I love having this on hand throughout the week for breakfasts and lunches.
I’ve doubled this recipe with success, and I’ve found that it holds up nicely in the freezer too!
It’s perfect for avocado toast, toad-in-the-hole, and BLTs.
This is another discard recipe that has quickly climbed to my favorites list! While the recipe calls for white whole wheat flour, you can definitely use regular whole wheat flour.
You can customize the flavor so easily by mixing in different herbs and spices. Lately my favorite has been classic cracked pepper or everything bagel seasoning!
Naturally Leavened Sourdough Bread
A true sourdough bread in the purest form, this bread has no added yeast, so it’s only the starter that is providing a rise. Because of this, it’s super important that you use a recently fed starter that is incredibly active.
The recipe does take time, but it makes a two loaves, so the labor of love is worth it. If you prefer, you can cut the recipe in half.
Don’t be overwhelmed by the tools involved–even though the recipe calls for a baking stone and a cast iron pan, I have had success with using a steel cookie sheet and a 8.5 x 11 bread pan to hold boiling water. If you don’t feel ready to tackle the boiling water, keep an eye on the crust so it doesn’t brown too quickly.