You've made a delicious loaf of fresh sourdough bread, now what? Here are 50 delicious recipes when you are wondering what to serve with that sourdough bread!
Sourdough bread is one of the most rewarding things to make. It is made simply with water, flour, and salt. You can make a hearty, rustic loaf with a little bit of patience and a bit of work.
Were you one of the people in the United States in 2020 that became obsessed with sourdough? I was! I first received my sourdough starter the Summer before but being home constantly made me bake delicious loaves of sourdough all the time! And it became my new obsession!
What is Sourdough Bread?
Sourdough bread is a bread made from flour, water, and salt. There is no commercial yeast. The only leavening agent is the naturally occurring wild yeast that is created from the fermentation of the flour and water. Because of this, sourdough bread is often referred to as "naturally leavened bread".
Sourdough bread requires a sourdough starter to rise the bread. A starter is filled with good lactic acid bacteria which aids in fermentation and natural yeast that gives the bread that traditional tangy taste.
During sourdough's fermentation process, good bacteria is created, and the gluten is broken down. Sourdough is actually the healthiest bread you can consume, because of all the amazing bacteria in the loaf.
Here are some of my favorite bread recipes:
How to Keep a Sourdough Starter
Sourdough discard is the portion of your sourdough starter that you are not feeding. When you are "feeding" your starter to make bread with, you add equal parts flour, water, and starter to a mason jar and let it rise at room temperature for a few hours.
You can't feed your entire starter, as it doubles and sometimes triples in size. That's a lot of starter to have on hand! If you are new to sourdough, be sure to check out this post all about how to keep your sourdough starter happy.
Not only can you make delicious crusty bread with your sourdough starter, but you can make all sorts of delicious baked goods with your leftover sourdough discard.
- Sourdough pancakes
- Chocolate Chip Sourdough Muffins
- Sourdough Zucchini Bread
- Banana Bread with Sourdough Discard
- Brown Butter Chocolate Chip Cookies
- 40 Amazing Sourdough Discard Recipes
What to Do with Leftover Sourdough Bread
If you are like me, you can get a little ambitious when it comes to that beautiful white bread. You can cut slices of sourdough bread and place them in a freezer bag and freeze them for up to 3 months. Toast up a slice when you are ready and make some delicious avocado toast.
You can also make a slice of bread into sourdough French toast. French toast is best made with bread that is a day or two late anyway, and so good topped with pure maple syrup!
Sourdough breadcrumbs can also be made with a loaf of bread that maybe did not rise as much as you would like. It's the perfect way to reduce waste in the kitchen by using stale bread.
What To Top Sourdough Bread With
When delicious sourdough bread is the main ingredient, everything else tastes just a little better. Even if it's just a little bit of melted butter, that sourdough flavor makes everything better!
- Cream cheese
- Mashed avocado
- Fresh jam, homemade is best, but storebought works too!
- Hummus and cherry tomatoes
Frequently Asked Questions
When you are baking a loaf, the best way to get that crunchy crust is to bake the loaf of bread in a Dutch oven. The Dutch oven keeps the steam in the pot and allows the crust to get hard and the inside have classic chewy texture. If you do not have a Dutch oven, any oven safe pot can work, just make sure it has a cover and that the dough is added to the pot with parchment paper or a silicone mat.
There are a few ways to get your sourdough bread to become sore. First, the age of your starter makes a big difference. The first time you make bread, it won't be as sour as the next time. As you continue to feed and bake with your starter, it adds more sour flavor to your bread. Another way to make your bread super sour is to let it ferment for a long time. After it rises the first time, place the large mixing bowl or banneton basket with the dough into the refrigerator. Let it sit there for at least 12 hours and the sour flavor will intensify.
The best type of flour to use for bread is bread flour. Bread flour has a higher protein content, and high protein means more gluten in your bread loaf.
If you don't have bread flour handy, all-purpose flour can be substituted. You won't build up as much gluten as you would with bread flour, but the difference won't be very noticeable.
Whole wheat flour can be used in sourdough bread as well, but you don't want to use all whole wheat flour. That can turn the bread very tough, and it would have a bitter flavor. I like to use 50% bread flour and 50% whole wheat flour.