Plain Sourdough Loaf
A simple, four-ingredient sourdough loaf built specifically for hot, humid kitchens, no dough conditioners, no shortcuts. Just flour, water, starter, and salt, baked the reliable way.
Whole Wheat Sourdough Loaf
Half white flour, half whole wheat, and still ridiculously soft. This is the loaf to reach for when you want real fiber without an actual brick. A hearty, everyday bread that’s easier than it looks.
Toasted Pistachio Cardamom Sourdough Loaf
A beginner-friendly sourdough boule with ground cardamom worked into the dough and toasted pistachios folded through, baked in a Dutch oven for a fragrant, blistered crust.
Dark Cherry Chocolate Chunk Sourdough Loaf
A beginner-friendly sourdough boule folded with dried tart cherries and dark chocolate chunks, baked in a Dutch oven for a blistered crust and fruit-and-chocolate studded crumb.
No-Dutch-Oven Sourdough Loaf (Baking Sheet Method)
A crusty, golden sourdough loaf with no Dutch oven required, baked on a hot baking sheet with steam from a pan of boiling water.
Sourdough Milk Bread Loaf
A soft, pillowy sourdough sandwich loaf that swaps a crackly crust for an enriched, tender crumb, made using the tangzhong method for extra softness.
Sourdough Olive Oil Loaf
A Mediterranean-style sourdough olive oil loaf with olive oil folded into the dough, giving a tender, richer crumb and a golden, fragrant crust.
Sourdough Rye Loaf
The natural next loaf once you’ve got plain sourdough down-bread flour swapped for dark rye, for deeper, earthier flavor and a moister crumb.
Brown Butter Maple Oat Sourdough Loaf
A beginner-friendly sourdough sandwich loaf with browned butter, real maple syrup, and toasted oats folded right into the dough, fall flavor without a hint of pumpkin spice.
Sourdough Spelt Sandwich Loaf
A soft, nutty sandwich loaf built mostly from whole spelt flour, gently handled to protect its fragile gluten, genuinely whole-grain, still tall enough to slice for sandwiches.
Sprouted Whole Wheat Sourdough Sandwich Loaf
A tender sandwich loaf made with sprouted whole wheat flour, milder and slightly sweeter than regular whole wheat, with a touch of vital wheat gluten to keep the structure reliable.
Einkorn Sourdough Hearth Bread
A 100% whole einkorn hearth loaf, the oldest wheat species still cultivated, with a fragile gluten and a fast ferment that call for a gentler, watchful approach than modern wheat.
About Beginner Loaves
These are the loaves I would hand to a friend on their first or second bake. The doughs are forgiving and the ingredient lists are short. Every recipe gives grams and a target dough temperature, because a loaf mixed in a 78°F kitchen runs far faster than the same loaf at 68°F. In a South Florida summer bulk fermentation can finish hours sooner than a recipe from a cooler climate suggests, so each recipe also describes what the dough should look like when it is ready. If a loaf comes out dense, the Sourdough Troubleshooting guides explain why.