139 sourdough recipes

Pureed carrot rhubarb soup with orange juice, served over garlic-rubbed cinnamon sourdough croutons and garnished with fresh chervil. A spring showstopper that keeps guests guessing.

Learn how to make a sourdough starter with this simple recipe that's easy to understand.

Sourdough onion rye for the bread machine combines sourdough starter with whole wheat and rye flours, diced onion, honey or molasses, and caraway or star anise. A dense, tangy deli-style loaf that anchors a corned beef sandwich.

A simple bread machine recipe that will have you making a scrumptious sourdough bread in no time!

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

Create sourdough starter from scratch using skim milk, then bake tangy loaves with Butter Buds for low-fat flavor. Complete starter and bread recipe.

Old-fashioned potato sourdough starter: a yeast-and-flour starter fed with raw potato for biscuits, breads, and pancakes. Pioneer-style starter that improves with age.

Traditional water-based sourdough starter fermented 3-4 days, then baked into classic tangy loaves. Simple ingredients create authentic sourdough flavor.

A scrumptious spinach and artichoke dip that tastes amazing with tortilla chips are as a spread for sandwiches.

Lángos is the iconic Hungarian deep-fried flatbread, crispy outside, fluffy inside, traditionally topped with sour cream, garlic, grated cheese, or ketchup. A street food classic from Budapest's market halls.

Authentic Westphalian pumpernickel bread baked low and slow for 12 hours creates dense, dark, slightly sweet rye bread with traditional German flavor.

Spicy red chili sourdough biscuits with cheddar cheese, chili powder, red pepper flakes, and dried chilies. A tangy, fiery twist on classic drop biscuits.

Bread machine sourdough pumpernickel with rye flour, whole wheat, molasses, and real sourdough starter. Dense, tangy, and earthy. Load the machine, press start, and walk away.

Make-ahead brunch egg casserole with sourdough bread, cheddar, Swiss cheese, and green chilies baked in an egg custard. Assembled the night before and baked the next morning.

Portobello, basil, and tomato sandwich (PBT) on garlic-rubbed grilled sourdough with a lemony mayo spread. A vegetarian take on the BLT with meaty grilled mushrooms instead of bacon.

Homemade ciabatta bread using sourdough starter and active dry yeast for a tangy, open-crumbed loaf with a crisp, chewy crust. Makes three torpedo loaves.