Leslie Helen

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Sourdough

How to Make a Sourdough Pumpkin Loaf

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I am starting to really embrace the change in seasons. I am no longer sad when summer comes to an end, but rather look forward to what the new season has to offer. And for Autumn, my friends, that means everything pumpkin and pumpkin spice! And this sourdough pumpkin loaf has both! It’s delicious, moist, and is the perfect after-dinner dessert or mid-afternoon snack with your tea or coffee.

pumpkin loaf with butter on top
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This post contains affiliate links, which means I make a small commission at no extra cost to you.

Pumpkin spice and all things nice

For this recipe, you will need 1 tbsp of pumpkin spice. You can buy it already blended, but if you have a well-stocked spice rack you may already have what you need on hand.

Link to learn how to make Pumpkin Spice Mix yourself.

What is long fermenting?

For starters (pun intended), you need a sourdough starter. You can read about how easy it is to start or where to buy if that is more your thing in my How to Start a Sourdough Starter from Scratch post.

Read about some benefits to Sourdough Bread in my How to Make Sourdough Tortillas post. You can access all my Sourdough recipes here.

Long fermenting sourdough is when you mix your sourdough starter with the flour and a few other ingredients (that won’t typically go bad if left on the counter overnight) and allowing it to sit at room temperature for around 12 to 24 hours before finishing the recipe and cooking.

This waiting period allows the active ingredients in the starter to work on the other ingredients. According to the website Cultures for Health; the long fermentation process:

  1. Allows for better digestion of the sourdough food
  2. Better flavour
  3. Don’t need to knead the dough as much

What you need to make Sourdough Pumpkin Loaf

Dry Ingredients

  • 1 3/4 cups organic unbleached flour
  • 1 tbsp pumpkin spice mix
  • 1/2 tsp salt
  • 1 tsp baking soda
flour, salt, pumpkin spice and baking soda

Wet Ingredients

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar or 2 tbsp if using Spenda brown sugar
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup sourdough starter, stirred
  • 1 tsp vanilla
  • 1 to 1.5 cups pumpkin puree

Toppings (optional)

  • 10 pecans (or other nuts of choice)

Recommended tools

Instructions for long fermented method

  1. The day before or 8-24 hours before, mix the following ingredients in the bowl of the Stand Mixer, sourdough starter, honey, room temperature butter, and flour.
  2. Place the dough in a greased bowl, cover with a beeswax sheet or plastic wrap.
  3. The next day (or 12-24 hours later)…Preheat oven to 350 degrees F. Grease a bread baking pan.
  4. Check the firmness of the dough. If it feels to hard to work, place it in the preheating oven for 3-5 minutes. This should soften the butter and honey enough to be able to work in the remaining ingredients.
  5. Place the dough in the bowl of a stand mixer, and attach the paddle attachment.
  6. Add the eggs and vanilla, and mix on low to medium speed until mostly incorporated.
  7. Add the remaining ingredients, pumpkin puree, brown sugar, pumpkin spice, salt, and baking soda.
  8. Pour into the greased baking pan, and add your toppings (optional).
pumpkin loaf topped with pecans before baking
  1. Bake for 55-60 minutes or until the center is fully cooked.
  2. Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  3. Let cool for 20 minutes before serving to prevent the loaf from falling apart.
baked pumpkin spice loaf topped with pecans

Instructions for quick cooking method

  1. Preheat oven to 350 degrees F. Grease a bread baking pan.
  2. Mix all dry ingredients (flour, pumpkin spice, baking soda, and salt), in a bowl and set aside.
  3. Using a stand mixer, mix the butter and brown sugar until light and fluffy.
  4. Add in the eggs, one at a time, and continuing mixing until incorporated.
  5. Mix in the honey, sourdough starter, and vanilla.
  6. Slowing add in the dry ingredients to the wet. Continue to mix until sticky dough forms (about 1-2 minutes).
  7. Add in the pumpkin puree and mix just until fully incorporated.
  8. Pour into the greased baking pan, and add your toppings (optional).
  9. Bake for 55-60 minutes or until the center is fully cooked.
  10. Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  11. Let cool for 20 minutes before serving to prevent the loaf from falling apart.
slice of pumpkin loaf topped with melted butter on a plate with a fork
pumpkin loaf with butter on top

Pumpkin Loaf

This pumpkin loaf is delicious heated with a layer of butter and is a perfect pairing with your afternoon tea or coffee, or served as a dessert with ice cream on the side.
Print Recipe Pin Recipe
Prep Time 1 d
Cook Time 1 hr
Course Breakfast, Dessert

Ingredients
  

Dry Ingredients

  • 1 3/4 cups organic unbleached flour
  • 1 tbsp pumpkin spice mix
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar or 2 tbsp if using Spenda brown sugar
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup sourdough starter, stirred
  • 1 tsp vanilla
  • 1 to 1.5 cups pumpkin puree

Toppings (optional)

  • 10 pecans (or other nuts of choice)

Instructions
 

Quick Cooking Method

  • Preheat oven to 350 degrees F. Grease a bread baking pan.
  • Mix all dry ingredients (flour, pumpkin spice, baking soda, and salt), in a bowl and set aside.
  • Using a stand mixer, mix the butter and brown sugar until light and fluffy.
  • Add in the eggs, one at a time, and continuing mixing until incorporated.
  • Mix in the honey, sourdough starter, and vanilla.
  • Slowing add in the dry ingredients to the wet. Continue to mix until sticky dough forms (about 1-2 minutes).
  • Add in the pumpkin puree and mix just until fully incorporated.
  • Pour into the greased baking pan, and add your toppings (optional).
  • Bake for 55-60 minutes or until the center is fully cooked.
  • Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  • Let cool for 20 minutes before serving to prevent the loaf from falling apart.

Long Fermenting Method

  • The day before or 8-24 hours before, mix the following ingredients in the bowl of the Stand Mixer, sourdough starter, honey, room temperature butter, and flour.
  • Place the dough in a greased bowl, cover with a beeswax sheet or plastic wrap.
  • The next day (or 12-24 hours later)…
  • Preheat oven to 350 degrees F. Grease a bread baking pan.
  • Check the firmness of the dough. If it feels to hard to work, place it in the preheating oven for 3-5 minutes. This should soften the butter and honey enough to be able to work in the remaining ingredients.
  • Place the dough in the bowl of a stand mixer, and attach the paddle attachment.
  • Add the eggs and vanilla, and mix on low to medium speed until mostly incorporated.
  • Add the remaining ingredients, pumpkin puree, brown sugar, pumpkin spice, salt, and baking soda.
  • Pour into the greased baking pan, and add your toppings (optional).
  • Bake for 55-60 minutes or until the center is fully cooked.
  • Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  • Let cool for 20 minutes before serving to prevent the loaf from falling apart.

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pumpkin loaf pin

More from Simple Muse!

How to Make Sourdough Tortillas From Scratch

by 3 Comments

Sourdough Tortillas are a great versatile addition to your food toolkit and are a healthier choice than white or whole wheat versions. There are many benefits to Sourdough Bread, including:

Sourdough bread is made with a sourdough starter, which is a fermented mix of flour and natural yeasts that help the bread rise.

It is more digestible than regular bread because the fermentation process breaks down gluten that can cause bloating and other digestive problems.

The lactic acid in sourdough bread helps your body to absorb more of the nutrients from sourdough bread than you would from regular white of wheat bread. 

Zia Sherrell Jun 13, 2020, “Why sourdough bread is healthier than regular white or wheat bread”, INSIDER

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Reduce Food Waste

picture of wrap sandwich

We often cook in larger batches to save time during the week but don’t always like eating the same thing multiple times. Use Sourdough Tortillas to change it up. For instance, we often make up a big batch of ingredients for Taco Bowls, the next day we will add those same ingredients to a Sourdough Tortilla and voila – a different meal. Tortillas are a great way to reduce food waste by giving your leftovers a new purpose.

Ways to Enjoy Your Healthy Sourdough Tortillas

We love enjoying our Sourdough Tortillas

  • Use as flat bread for a sandwich
  • Makes a great base for oven flat bread topped with leftover meat and veg, topped with cheese and baked
  • Can pass as a naan
  • Soft Taco
  • Rolled up burrito (if you make them bigger in size)
  • Great sliced and toasted like a pita for dip
  • Quesadilla

Recommended Tools

Ingredients

  • 3 cups organic flour
  • 1 cup sourdough starter (Check out my easy step-by-step guide to building your very own starter here)
  • 3/4 cup water
  • 1/4 cup oil (Olive or Avocado)
  • 2 tsp salt
  • 2 tbsp coconut oil (for cooking)
flour, sourdough starter, salt and glass jar containing water and oil

Steps:

1. The night before, add all ingredients (except the coconut oil) in the order listed to the bowl of a stand mixer. (When using the mixer, I always add the flour first as I find it mixes better than adding the wet ingredients first.)

sourdough tortilla ingredients in a bowl

2. Using a dough hook, mix until ingredients are combined and dough is stretchy (roughly 5 minutes).

dough in a bowl

3. Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 – 24 hours.

4. The next day, place dough on a clean, lightly floured surface and roll into a long log. I use a silicone baking mat for pastry. Slice in half, making 2 logs, then divide each 1/2 log into 6. You should have 12 dough balls.

steps to shaping tortilla dough balls

5. Roll out each dough ball into a thin round tortilla.

6. Heat a cast iron pan with coconut oil.

7. Place one tortilla in pan and cook until golden brown (about 1 min), flip and cook other side until golden brown. Try only flipping once.

8. Remove from heat, set aside. Repeat 11 more times.

Tip: I use 2 cast iron pans simultaneously to speed up overall cooking time. I place the cooked tortillas in the toaster over on warm setting to keep them warm.

How to Store Sourdough Tortillas

  • Stack tortillas with a piece of parchment paper between each layer.
  • Cover using either beeswax sheet or tin foil.
stack of sourdough tortillas
stack of sourdough tortillas

Sourdough Tortillas

These bubbly soft Sourdough Tortillas are full of flavour and a healthier option to the white or whole wheat varieties.
Print Recipe Pin Recipe
Prep Time 1 d
Cook Time 30 mins
Course Mains
Servings 12

Equipment

  • Stand Mixer
  • Cast iron skillets

Ingredients
  

  • 3 cups organic flour
  • 1 cup sourdough starter
  • 3/4 cup water
  • 1/4 cup olive oil
  • 2 tsp salt
  • 2 tbsp coconut oil for cooking

Instructions
 

The Night Before

  • Add all ingredients (except the coconut oil) in the order listed to the bowl of a stand mixer. (When using the mixer, I always add the flour first as I find it mixes better than adding the wet ingredients first.)
  • Using a dough hook, mix until ingredients are combined and dough is stretchy (roughly 5 minutes).
  • Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 – 24 hours.

The Next Day

  • Place dough on a clean, lightly floured surface and roll into a long log. Slice in half, making 2 logs, then divide each 1/2 log into 6. You should have 12 dough balls.
  • Roll out each dough ball into a thin round tortilla.
  • Heat a cast iron pan with coconut oil.
  • Place one tortilla in pan and cook until golden brown (about 1 min), flip and cook other side until golden brown. Try only flipping once.
  • Remove from heat, set aside. Repeat 11 more times.
Keyword Sourdough, Tortillas, Wrap

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sourdough tortillas pin

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Simple Old Fashion Sourdough Pancake and Waffle Recipe

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This is my families favourite way to make sourdough pancake and waffle. It reminds me of when I was a little girl cooking with my Nana. This old-fashioned sourdough recipe combines the flavours of sourdough, vanilla and cinnamon, gets a little crispy on the outside while maintaining a soft texture on the inside. This recipe is perfect because it works well for both pancakes and waffles.

waffles and pancakes side by side

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Jump to Recipe

Sourdough Starter

If you don’t have a starter on the go, check out my post on How to Start a Sourdough Starter From Scratch, or if making one from scratch isn’t your vibe, check out my Focaccia Bread post in which I give options for acquiring a ready to use sourdough starter.

Recommended Tools

Old Fashioned Sourdough Pancake and Waffle Recipe

Batter Ingredients

  • 2 cups sourdough starter, fed
  • 2 eggs
  • 1/4 cup pure desi ghee (can use regular melted butter or melted coconut oil). Ghee has a flavourful buttery flavour that helps give this recipe the old-fashion flavour.
desi ghee and coconut oil
  • 2 tsp vanilla
  • 1 tsp salt
  • 3 tsp cinnamon (can use less or omit if cinnamon isn’t your thing)
  • 1 tsp baking soda
  • 1-2 tbsp extra ghee or coconut oil for cooking

Making the Batter

  1. The night before (or 12-14 hours before you want to use your starter), fed starter. This will ensure it will be nice and bubbly when you want to use it.
sourdough pancake ingredients in a bowl
  1. Add the wet ingredients to a bowl (fed sourdough starter, eggs, ghee, vanilla). Stir to combine.
  2. Add the salt and cinnamon and stir making sure to get rid of any lumps and clumps.
  3. Add the baking soda and stir. This is my favourite part, watching the batter bubble up!

Old-Fashioned Sourdough Pancakes

pancakes on plate
  1. Heat cast-iron skillet over medium to low heat (I use 2 skillets to make the process go faster)
  2. Melt oil of choice (ghee, butter, or coconut)
  3. Add 1/3 cup of bubbly batter to the center of the cast iron skillet
  4. Cook until multiple bubbles form (about 1 min)
  5. Flip and continue cooking. Only flip once. When Pancake is easy to remove (doesn’t stick) it’s probably ready.
  6. Stack them on a plate and place in a warm oven until ready to serve.

Old-Fashioned Sourdough Waffles

waffles with maple syrup and whipped cream
  1. Heat your waffle maker
  2. Once ready, add 1/3 cup of batter to the center of the waffle maker, close the lid
  3. Follow cooking instructions to waffle maker. For mine, it is ready when the light turns green from red.
  4. Stack them on a plate and place in a warm oven until ready to serve.
waffle maker with cooked waffles
waffles and pancakes side by side

Simple Sourdough Pancake and Waffle Recipe

This delicious recipe is great for pancakes and waffles.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, Dessert
Servings 6 people

Equipment

  • Cast iron skillet
  • Waffle Maker

Ingredients
  

  • 2 cups sourdough starter, fed within last 12 hours
  • 2 eggs
  • 1/4 cup pure desi ghee (substitute for regular melted butter or coconut oil)
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1-2 tbsp extra ghee for cooking (substitute for regular melted butter or coconut oil)

Instructions
 

Making the Batter

  • The night before (or 12-14 hours before you want to use your starter), fed starter.
  • Add the wet ingredients to a bowl (fed sourdough starter, eggs, ghee, vanilla). Stir to combine.
  • Add the salt and cinnamon and stir making sure to get rid of any lumps and clumps.
  • Add the baking soda and stir. This is my favourite part, watching the batter bubble up!

Old-fashioned Sourdough Pancakes

  • Heat cast-iron skillet over medium to low heat (I use 2 skillets to make the process go faster).
  • Melt oil of choice (ghee, butter, or coconut).
  • Add 1/3 cup of bubbly batter to the center of the cast iron skillet Cook until multiple bubbles form (about 1 min). Flip and continue cooking. Only flip once. When Pancake is easy to remove (doesn't stick) it's probably ready.
  • Stack them on a plate and place in a warm oven until ready to serve.
  • Serve with maple syrup, fresh fruit, peanut butter or regular butter and coconut whipped cream.

Old-fashioned Sourdough Waffles

  • Heat your waffle maker according to instructions provided with maker.
  • Add 1/3 cup of batter to the center of the waffle maker, close the lid. Follow cooking instructions to waffle maker. For mine, it is ready when the light turns green from red.
  • Stack them on a plate and place in a warm oven until ready to serve.
  • Serve with maple syrup, fresh fruit, peanut butter or regular butter and coconut whipped cream.

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sourdough waffles and pancakes

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How to Make Sourdough Focaccia Bread

by 5 Comments

Incredible long-fermented sourdough focaccia bread, with a crispy outer layer and soft bubbly center. Keep reading to see why long-fermenting the sourdough is a healthier option than regular flatbreads.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

sourdough focaccia bread slices on wooden board

Benefits of Long Fermenting Cooking

Our kitchen counter is home to our Sourdough Starter. Since starting our sourdough starter in the fall of 2020, we’ve been enjoying the benefits of healthier long fermented foods. Gut health is so important more now than ever before. Besides, contributing to better digestion, a healthy gut also plays a part in keeping your immune system strong, is good for the heart and brain health, can improve your mood, promotes healthy sleeps and can prevent some cancers and autoimmune diseases.

sourdough starter beside a jar of flour

Creating A Sourdough Starter from Scratch

Don’t have a starter already on the go – not to worry I have you covered. Find out How to Start a Sourdough Starter from Scratch. Other options are to beg your sourdough loving friend for some of their starter or you can buy a kit from amazon to help you get started (I’ve listed some kits below – but really it isn’t that hard if you follow my step by step instructions.

jar of sourdough starter with crusty edges

Links to some sourdough starter kits I found on Amazon.

Recommended Tools

Ingredients for Sourdough Focaccia Bread

  • 1 cup sourdough starter
  • 1-2 cups warm water
  • 4 tbsp. olive oil, divided
  • 1 1/2 tsp salt, plus more for baking
  • 4 cups organic flour
  • 1-2 tbsp rosemary
  • 2-3 garlic cloves, minced finely

Steps to Making Sourdough Focaccia Bread

The Night Before:
  1. If you have a stand mixer, add to the bowl the ingredients in the following order: flour, 1.5 cups warm water, 2 tbsp olive oil and salt. Mix on low speed until a sticky dough forms. Your environment can affect how the dough comes together. If the dough is dry, slowly add more water until you have a sticky consistency. If you don’t have a mixer, in a bowl mix the wet ingredients first, then add in the salt and last flour. Knead with your hands, wetting often as the dough will be sticky.
  2. Cover the dough with beeswax or plastic wrap (you want a seal so the dough doesn’t dry out). Let stand for 12-24 hours.
sourdough focaccia ingredients in bowl
The Next Day:

3. Grease a large baking sheet with a lip all the way around. 

4. Carefully turn the dough out onto the greased baking sheet. Gently spread the dough out using a spatula.

5. Use your fingers to create divots on the top of the dough by sinking them in slowly.

fingers pressing into dough

6. Drizzle over the remaining 2 tablespoons of olive oil, spread the garlic, sprinkle with salt and rosemary. (Optional: add sliced cherry tomatoes and/or sliced olives) Pictures shows 3 varieties to suite the different tastes of my family.

unbaked sourdough focaccia with rosemary, garlic, tomatoes and olives

7. Let bread rest for 30 minutes. 20 minutes into the rest, start preheating oven to 450°F.

8. Place pan in preheated oven and bake for 20-25 minutes or until golden brown on top.

Enjoy as a side as you would garlic bread or on its own like a pizza.

sourdough focaccia bread slices on wooden board

Sourdough Focaccia Bread

This light and airy sourdough focaccia bread is delicious on its own or sliced and used as sandwich bread.
Print Recipe Pin Recipe
Prep Time 1 d
Cook Time 25 mins
Course Appetizer, Lunch, Mains, Snack
Servings 6 people

Equipment

  • Stand Mixer
  • Baking sheet with an edge

Ingredients
  

  • 1 cup sourdough starter
  • 1-2 cups warm water
  • 4 tbsp olive oil
  • 1.5 tsp salt
  • 1-2 tbsp rosemary
  • 2-3 cloves garlic, minced
  • 3-6 cherry tomatoes, sliced
  • 3 black olives, sliced

Instructions
 

The Night Before

  • If you have a stand mixer, add to bowl in order flour, 1.5 cups warm water, 2 tbsp olive oil and salt. Mix on low speed until a sticky dough forms. Your environment can effect how the dough comes together. If dough is dry, slowly add more water until you have a sticky consistency. If you don't have a mixer, in a bowl mix the wet ingredients first, then add in the salt and last flour. Knead with your hands, wetting often as the dough will be sticky.
  • Cover the dough with beeswax or plastic wrap (you want a seal so the dough doesn't dry out). Let stand for 12-24 hours.

The Next Day

  • Grease a large baking sheet with a lip all the way around.
  • Carefully turn the dough out onto the greased baking sheet. Gently spread the dough out using a spatula.
  • Use your fingers to create divots on the top of the dough by sinking them in slowly.
  • Drizzle over the remaining 2 tablespoons of olive oil, spread the garlic, sprinkle with salt and rosemary. (Optional: add sliced cherry tomatoes and/or sliced olives)
  • Let bread rest for 30 minutes. 20 minutes into the rest, start preheating oven to 450°F.
  • Place pan in preheated oven and bake for 20-25 minutes or until golden brown on top.
Keyword Bread, Focaccia, Sourdough
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focaccia bread sliced on board

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How to Make Homemade Sourdough Bread

by 3 Comments

Jump to Recipe

I grew up in the Roncesvalles neighbourhood of Toronto. At the time it was a small community with a predominant population of Polish and Ukranian immigrants. The Roncesvalles strip was filled with European bakeries, deli’s and restaurants. It was always a treat when my mom or grandmother came home from the local shops with freshly baked breads and kielbasa. My favourites were always sourdough and challah. It was the start to my love for all things artisan bread/foods. In this post I walk you through how you can make homemade Sourdough Bread.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

sourdough bread with a slice of buttered toast

Why is Sourdough Bread Healthier than traditional White or Whole Wheat Bread?

As much as I love baking and eating bread, my stomach doesn’t always tolerate it. I often bloat up after eating bread and feel overly stuffed. I would give up bread for periods of time which would help but I was equally not happy about not being able to consume the food I so much love. Then I started researching gut health and benefits of long fermenting foods. Long fermenting foods – as is done with many recipes that use sourdough starter – have been proven to be more easily digestible. According to a medically reviewed article in the INSIDER,

Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also help to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels.

Zia Sherrell, Jun 13, 2020

After creating my own starter and incorporating more recipes using the starter into my diet, I have noticed a difference in how my body reacts to eating bread or other foods that have been long fermented. I’m convinced and happy to report that my starter is here to stay!

Creating Your Sourdough Starter from Scratch

Don’t have a starter already on the go – not to worry I have you covered. Find out How to Start a Sourdough Starter from Scratch. Other options are to beg your sourdough loving friend for some of their starter or you can buy a kit from amazon to help you get started (I’ve listed some kits below – but really it isn’t that hard if you follow my step by step instructions 🙂 ).

fed sourdough starter in a jar with a wooden spoon

Links to some sourdough starter kits I found on Amazon.

Tools you might find helpful

Ingredients for Homemade Sourdough Bread

  • 4 cups organic flour (this is one area where I believe its worth to invest in organic)
  • 1 cup sourdough starter
  • 11/4 cup water (you might need a little more if your environment is dry)
  • 2 tsp salt

Step-by-step guide to Homemade Sourdough Bread

1. The night before, add all ingredients in the order listed to the bowl of a stand mixer. (When using the mixer, I always add the flour first as I find it mixes better than adding the wet ingredients first.)

2. Using the dough hook attachment, mix the dough on medium speed for about 8-10 minutes. After 1 minute, stop the mixer and scrap down the sides, if needed. Continue mixing. Dough should be stretchy.

3. Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 – 24 hours.

4. The next day, place your Dutch oven with lid in the oven and preheat to 490oF.

5. Place a piece of parchment on a Banneton or shallow bowl. Sprinkle with flour. Dump the dough onto the parchment and shape it. Let sit until oven is ready. (Optional: After the dough has had a chance to sit, score a design in the top of the dough ball with a sharp blade)

6. Remove the Dutch oven, remove the lid, carefully place the parchment and dough inside the Dutch oven, cover and place back in the oven. Bake for 25 minutes.

unbaked sourdough bread with a score pattern of a leaf

7. Reduce heat to 450oF and remove the lid from the Dutch oven. Your bread should be light golden in colour. Cook another 10 minutes for a lighter crust or 15 minutes if you like a hard crust.

8. Remove from oven and place on a cooling rack. Enjoy!

baked sourdough bread in a dutch oven

How to Store Your Homemade Sourdough Bread

How you store your homemade bread is important in order to keep it from going stale to quickly. I wrap the bread in a large piece of beeswax and wrap inside a tea towel. You can also place it inside a clean plastic bag or Ziploc. We stopped buying Ziploc bags in an effort to reduce our reliance on plastic and find the beeswax works well.

steps to wrap bread
sourdough bread with a slice of buttered toast

Homemade Sourdough Bread from Scratch

This sourdough bread has a crunchy crust and soft interior. It's the perfect complement to any meal or just add butter and enjoy on its own.
Print Recipe Pin Recipe
Prep Time 1 d
Cook Time 40 mins
Course Breakfast, Dinner, Lunch, Side Dish

Equipment

  • Stand Mixer
  • Cast Iron Dutch Oven

Ingredients
  

  • 4 cups Organic flour
  • 1 cup sourdough starter
  • 1 1/4 cups filtered water
  • 2 tsp salt

Instructions
 

The Night Before

  • Add all the ingredients in the order they are listed to the bowl of a stand mixer.
  • Using the dough hook attachment, mix the dough on medium speed for about 8-10minutes. After 1 minute, stop the mixer and scrap down the sides, if needed. Continue mixing. Dough should be stretchy.
  • Place in a greased bowl and cover with beeswax or plastic wrap. Let sit for 12 – 24hours.

The Next Day

  • Place your empty Dutch oven with lid in the oven and preheat to 490oF.
  • Place a piece of parchment on a Banneton bowl or shallow bowl. Sprinkle with flour. Over turn the dough onto the parchment and shape it. Let sit until oven is ready. (Optional: After the dough has had a chance to sit, score a design in the top of the dough ball with a sharp blade).
  • Remove the Dutch oven, remove the lid, carefully place the parchment and dough inside the Dutch oven, cover and place back in the oven. Bake for 25 minutes.
  • Reduce heat to 450oF and remove the lid from the Dutch oven. Your bread should be light golden in colour. Cook another 5 minutes for a lighter crust or 10 minutes if you like a hard deeper coloured crust.
  • Remove from oven and place on a cooling rack. Enjoy!
Keyword Sourdough

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sourdough bread and sourdough starter