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I've listed a few of my favourite recipes below that I have used over the past few years. I will be adding more recipes to this list. Use the recipes as a solid base, but don't be afraid to experiment here and there with different flours and seasonings! Even different liquids in place of the water in a recipe can create some very interesting and tasty outcomes. This is often the fun in baking- and of course the feel of your hands in the dough! Enjoy, have fun, and please share your journey with me :)

A few notes on the recipes...

Three of the sourdough bread recipes below are featured in The Sour Crumb Sourdough Starter Guide that comes with our sourdough starter kits. It may be helpful to read the full recipe, but know that you can simplify areas to suit your schedule. For example, I rarely complete all stretch and folds in a recipe. My bread doesn't always have large open holes, but this isn't the bread that I enjoy. You can achieve an artisan-style loaf by using a higher protein flour (bread flour and some brands of all-purpose flours), following more steps, getting to know your dough at different stages and temperatures, and using time in a recipe only as a guide. The more effort you put into a loaf, the closer you will get to a professionals idea of "perfection". The first step is to figure out what perfection looks like to you, and what is realistic for your schedule. You want to be able to fit sourdough making into your schedule, because if you end up having to change your routine or schedule drastically around making bread, you're not going to continue your sourdough journey. And always remember- Sourdough bread was the original form of leavened bread before commercial yeast was created to speed up the process. Bread was made before electricity and state-of-the-art equipment. If you are feeling overwhelmed, take a step back and remember this. Maybe you need to simplify things and get back at it!



Whole Wheat Bread
Sourdough Pizza Crust
Sourdough Pancakes
Sourdough English Muffins
Sourdough Chocolate Chip Cookies
Sourdough English Muffins
Gluten Free Sourdough Bread
Gluten Free Sourdough Bread
Sourdough Bagels
Sourdough Bread
Sourdough Bread
Sourdough Brownies
Sourdough Chocolate Chip Cookies
Sourdough Granola
Sourdough chocolate bread
Recipes: About Us

Basic sourdough bread:

English Muffins:

*I often add a little bit of whole wheat flour in place of some of the white for a little more flavour when toasted :)​

*Try baking these fully in the oven to save cooking time! Bake on a cookie sheet that has been sprinkled lightly with rice flour. Bake for 10min, flip, give them all a little spank to shape, and bake for 10min. longer.

Sourdough bagels:

Sourdough sandwich loaf. Soft, light, tender, AND tasty! (unknown source):
400 g bread flour 
230 g Luke warm water (no warmer than 100F) 
75 g active bubbly starter 
20 g honey 
20 g olive oil 
8 g salt 

Add the water to a large bowl, then the starter. Mix until dissolved with a whisk. Mix in the honey and olive oil. Next add the flour, then the salt on top. Gently rake the salt into the flour with your fingers. With your hand or a dough whisk, mix everything together until a shaggy dough forms. Make sure the flour is incorporated. Cover the dough with a damp towel or plastic wrap and let it sit for 30min. The structure of the dough will change as the gluten begins to develop.

After 30min, do a few stretch and folds until the dough becomes elastic (pull up one side of the dough and fold it over to the opposite side. Keep going around the dough until it is very elastic and hard to pull up). Let rest again for 15min. Do another round of stretch and folds. Let rest another 15min. Do another round of stretch and folds. Let rest 30min. Do one more round of stretch and folds.

Cover the bowl with a damp towel or plastic wrap and let rise for approximately 6 hours in a warm place (a cold oven with the light on works well). Alternatively, you can leave the dough in a cooler place in your kitchen and let rise for approximately 10 hours or overnight.

Using a spatula, gently coax the dough out of the bowl onto a lightly floured surface. Pull the edges of the dough into the centre to form a round ball. Flip the ball over and let the dough rest for 10min. Flatten out the dough gently into a rectangular shape. Roll towards yourself and tuck in ends to form a loaf shape. Pinch seams together. Place loaf right side up into a parchment lined ~ 8x4 loaf tin. Cover and refrigerate overnight.

In the morning let the dough rise at room temperature for 2hrs. Preheat oven to 450F. Bake covered for 30min, uncovered for 20min. Butter the top of the bread as soon as it’s out of the oven if you’d like.

*I like to multiply the ingredients by 4 so I can bake 4 loaves at a time. I have eight glass Pyrex loaf pans- one for the base, and one to use as a lid for the fridge and baking. I wrap a strip of plastic wrap around each one to seal the seam for the fridge.

Sourdough pizza dough:

Sourdough discard pizza dough:

Sourdough discard brownies:

Soft & chewy sourdough chocolate chip cookies:

*This can easily be converted to a vegan recipe.​

Made in Motherhood Sourdough Granola by Samantha

*Play around with this recipe! Try subbing in different seeds, nuts, and dried fruits. Chocolate chips and coconut too! For an added health benefit, try using active starter and let the oat mixture ferment overnight covered in a warm place before baking. ​


Sourdough Granola:

*This recipe can easily be converted to granola bars. You can change up the ingredients to suit you. I usually make this one with my whole wheat starter. I always put a lot more spices in!​

Chocolate Sourdough Bread:

100% whole wheat sourdough bread:

White & whole wheat flour sourdough bread:

Sourdough Cheddar Fish Crackers:

Sourdough Goldfish Crackers:

Sourdough Pancakes:

Gluten Free

Gluten free sourdough bread:

Gluten free sourdough bread with eggs for a lighter & more airy loaf:

Gluten free sourdough crackers:

Gluten free sourdough crackers without added flour:

Recipes: Text
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