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 😊

This is our very favourite recipe for sourdough hot cross buns and we bring it out every Easter! With two proving stages it does take some time, so make sure you begin a couple of days before you want to enjoy these buns. We promise that the gooey, sticky delicious result is worth the wait!

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 exclusively for Sourdough Starter by Ellen Babauskis, resident sourdough expert at Alyce Alexandra, these blondies are a decadent treat — rich and chewy with just the right amount of sweetness. A great way to use any sourdough starter discard too!

Sonoma, renowned for artisan sourdough since 1998, shares their Kalamata Olive Sourdough recipe exclusively with us.

A favourite at their Sydney bakeries, this delicious creation features a golden, chewy crust and custard-like interior, enhanced by the distinct salty bite of Kalamata olives.

Shared with us by Franco Villalva of beloved Melbourne bakery To Be Frank, this recipe is a twist on the traditional French bread Pain de Méteil, made from a mixture of rye and wheat flours.

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.

Sourdough Starter is proud to donate $1 from every sale to The Bread & Butter Project. Learn more about the amazing work they do at thebreadandbutterproject.com

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!