Recipes

This recipe by Aussie sourdough baker Mary Grace Quigley is our go-to for delicious sourdough bread. With just a few steps and simple techniques, it's a great one for beginners.

We recommend giving your starter a good feed mid-afternoon, then starting this recipe in the early evening to set yourself up for freshly baked sourdough the following morning 😊

Prepared exclusively for Sourdough Starter by Daniele Dolciotti, Head Pizza Chef at Farro restaurants, this recipe for delicious sourdough pizza bases offers a unique and flavourful twist on a classic favourite.

By harnessing the natural power of your sourdough starter, you'll create a crispy and chewy crust with a tangy depth that complements your favourite toppings.

Created for Sourdough Starter by our friends at The Bread & Butter Project, this delicious recipe is aromatic and slightly tangy, adding a a lemony brightness to traditional sourdough.

The Sourdough Starter in your pack is gluten-free, so as long as you used a GF flour to activate it, your starter can be used to bake delicious GF bread with recipes like this one.

If you're ready to take your sourdough baking to the next level, and not scared off by words like 'autolyse', give this one a crack!

Note that the recipe calls for a 'high hydration' feeding ratio for your starter of 1:5:5 (ie. one part starter to 5 parts flour and 5 parts water). This differs from the 1:1:1 ratio that we detail in our activation guide.

There is also a handy YouTube video of this recipe here if you'd like to follow along!