10 Encouraging Beginner Friendly Sourdough Recipes for First Timers

You want to bake with sourdough, but the whole process feels intimidating. These 10 Encouraging Beginner Friendly Sourdough Recipes for First Timers help you start simple and win early. Each recipe is forgiving, uses clear steps, and teaches one or two basic sourdough skills.

The list includes classic no-knead boule, discard pancakes, a sandwich loaf, pizza crust, sweet and savory options, and quick flatbreads. You’ll see exact measurements, realistic proof times, bake temperatures, and easy troubleshooting. The Beginner Friendly Sourdough Recipes here focus on flavor and texture without complicated techniques.

Try one recipe today or pin this board for a baking plan. You'll build confidence with each bake and learn how your starter behaves. Keep a jar of starter at room temp or in the fridge. With these beginner-friendly sourdough recipes, you’ll be sharing fresh bread with friends before you know it.

1. Beginner Friendly Sourdough Recipes: No-Knead Classic Boule

This no-knead boule is the sourdough classic every beginner should try. It has a chewy crumb, blistered crust, and mild tang. The dough is simple and low-effort, with long fermentation doing the work. It’s ideal for sandwiches, toasting, or dipping in olive oil.

You’ll learn about bulk fermentation and scoring. This recipe uses a mature active sourdough starter. Expect a glossy interior and a crunchy crust that smells of toasted wheat.

Ingredients

• 500 g bread flour (about 4 cups)
• 350 g water, room temperature (1 1/2 cups + 2 tbsp) — 70% hydration
• 100 g active sourdough starter, fed and bubbly (1/2 cup)
• 10 g fine sea salt (2 tsp)
• 1 tsp olive oil (for bowl)
• Optional: 1 tbsp whole wheat flour (for flavor)
• Optional: 1 tsp sugar (to help browning)
• Cornmeal or extra flour for dusting

Instructions

1. Prep: Lightly oil a large bowl. Have a Dutch oven (4–6 qt) preheated or ready. Feed starter 4–6 hours before starting so it's active and bubbly.
2. Mix: In a bowl, combine 500 g flour and 350 g water. Stir until no dry streaks. Cover and rest 30 minutes (autolyse).
3. Add starter and salt: Add 100 g starter and 10 g salt. Mix until combined and dough passes the windowpane test (a thin stretch without tearing).
4. Bulk ferment: Cover and let dough rest at room temp (72°F / 22°C) for 4–6 hours, folding the dough every 30 minutes for the first 2 hours (4 sets total). Look for 20–50% rise and airy bubbles.
5. Shape: Turn dough onto a lightly floured surface. Pre-shape into a round, rest 20 minutes, then tighten into a boule.
6. Proof: Place in a floured banneton or bowl lined with floured towel, seam side up. Refrigerate overnight (8–12 hours) for easy handling and flavor development.
7. Preheat oven: Preheat oven to 500°F (260°C) with Dutch oven inside for 45 minutes.
8. Bake: Turn dough onto parchment, score with a sharp blade, reduce oven to 450°F (230°C), place Dutch oven with dough inside, cover, and bake 20 minutes covered, then 20–25 minutes uncovered until deep golden brown. Internal temp should read 205–210°F (96–99°C).
9. Cool: Remove from oven and cool on a rack at least 1 hour before slicing.

How to Serve It

Serve the boule on a wooden board with olive oil and flaky salt. Garnish slices with softened butter or herb-infused oil. Pair with soups, stews, or a cheese board. Store at room temperature wrapped in a linen bag for 2–3 days. Freeze sliced loaf for up to 3 months. Great for weekend brunch or cozy dinners.

2. Easy Sourdough Sandwich Loaf

This sandwich loaf yields soft slices and a fine crumb that toasts beautifully. It’s mild in tang and easy to slice for sandwiches. The dough is slightly enriched with oil and a touch of sugar to help tenderness.

This is a reliable everyday bread you’ll reach for during the week. Kids and sandwich lovers will appreciate its soft texture and golden crust.

Ingredients

• 450 g bread flour (3 1/2 cups)
• 280 g water, warm (1 1/4 cups)
• 100 g active sourdough starter (1/2 cup)
• 30 g unsalted butter, softened to room temp (2 tbsp)
• 20 g sugar (1 1/2 tbsp)
• 9 g fine salt (1 1/2 tsp)
• 15 g milk, room temp (1 tbsp) — optional for softer crumb
• 1 egg, room temperature for egg wash (optional)
• 1 tsp oil for the pan

Instructions

1. Prep: Grease a 9×5-inch loaf pan. Feed starter until bubbly 3–4 hours before mixing.
2. Mix: Combine 450 g flour, 280 g water, and 100 g starter. Stir until combined. Rest 30 minutes.
3. Add fats and salt: Mix in 30 g butter, 20 g sugar, 9 g salt, and 15 g milk. Knead by hand or mixer for 6–8 minutes until smooth and elastic.
4. First rise: Place dough in an oiled bowl, cover, and let rise at 75°F (24°C) for 3–4 hours, or until about 50% larger.
5. Shape and pan: Deflate gently, shape into a log, place seam down in prepared pan.
6. Final proof: Let rise at room temp 1–2 hours until dough rises to about 1 inch above the rim.
7. Bake: Preheat oven to 375°F (190°C). Brush with beaten egg (optional). Bake 30–35 minutes until golden and internal temp 190–200°F (88–93°C).
8. Doneness check: Tap the bottom—should sound hollow. If unsure, test internal temperature.
9. Cool: Remove from pan and cool at least 30 minutes before slicing.

How to Serve It

Slice thick for sandwiches or thin for toast. Spread with jam, avocado, or deli meats. Store wrapped at room temperature for 2 days, refrigerate up to 5 days, or freeze slices for quick toasting. Make-ahead: bake then freeze; toast slices straight from freezer. Great for school lunches or picnic sandwiches.

3. Sourdough Pancakes (Starter Discard)

These fluffy pancakes use sourdough discard for flavor and lift. They have a light tang and tender crumb. The batter rests briefly, making them extra airy.

This recipe is fast and forgiving—perfect for weekend mornings. You’ll enjoy warm, slightly tangy pancakes with crispy edges.

Ingredients

• 250 g all-purpose flour (2 cups)
• 200 g sourdough starter discard, room temp (about 3/4 cup)
• 300 g milk, room temp (1 1/4 cups)
• 1 large egg, room temperature
• 30 g melted butter, cooled (2 tbsp)
• 30 g sugar (2 tbsp)
• 8 g baking powder (2 tsp)
• 2 g baking soda (1/2 tsp)
• 4 g fine salt (3/4 tsp)
• 1 tsp vanilla extract
• Butter or oil for the pan

Instructions

1. Prep: Heat a skillet over medium-low heat. Whisk 250 g flour, 8 g baking powder, 2 g baking soda, and 4 g salt in a bowl.
2. Mix wet: In another bowl, whisk 200 g discard, 300 g milk, 1 egg, 30 g sugar, 30 g melted butter, and 1 tsp vanilla.
3. Combine: Fold wet into dry until just combined; a few lumps are fine. Rest 15–20 minutes.
4. Cook: Grease skillet, pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges set.
5. Flip: Flip and cook 1–2 minutes until golden. Internal doneness is when center springs back slightly.
6. Keep warm: Place pancakes on a baking sheet in a 200°F (95°C) oven while finishing.
7. Serve: Stack and top immediately with butter and warm syrup.

How to Serve It

Stack pancakes and add butter, maple syrup, and fresh berries. Sprinkle powdered sugar or chopped nuts. Pair with coffee, tea, or orange juice. Refrigerate leftovers up to 2 days, reheat in a skillet or toaster oven. Batter can be made the night before and stored covered in the fridge.

4. Beginner Friendly Sourdough Recipes: Chewy Sourdough Pizza Crust

This pizza crust is crisp at the edge and chewy inside. The sourdough flavor is mild and complements savory toppings. The dough handles well and stretches without tearing.

It's great for weeknight pizzas or a casual date night. You’ll get a thin-to-medium crust with pleasant tang and charred bubbles.

Ingredients

• 500 g bread flour (4 cups)
• 325 g water, room temp (1 1/3 cups)
• 100 g active starter (1/2 cup)
• 10 g salt (2 tsp)
• 15 g olive oil (1 tbsp)
• 5 g sugar or honey (1 tsp) — optional
• Semolina or cornmeal for dusting
• Toppings: 200 g tomato sauce, 200 g shredded mozzarella, fresh basil, olive oil, salt
• Optional: 1 tsp dried oregano

Instructions

1. Prep: Feed starter so it's active. Lightly oil a bowl.
2. Mix: Combine flour and water, stir until shaggy. Rest 30 minutes (autolyse).
3. Add starter and salt: Mix in 100 g starter, 10 g salt, and 15 g olive oil until smooth.
4. Bulk ferment: Cover and let rise 3–4 hours at 75°F (24°C), folding once after 90 minutes.
5. Divide and shape: Divide into 2-3 balls. Rest 30 minutes covered.
6. Final proof: Refrigerate dough balls overnight (8–12 hours) for flavor and easier handling.
7. Preheat oven: Preheat oven to 500°F (260°C); use a pizza stone or steel preheated 45–60 minutes.
8. Shape and top: Stretch dough thin on a floured surface, transfer to peel dusted with semolina. Add sauce and toppings.
9. Bake: Slide onto stone and bake 7–10 minutes until crust is blistered and cheese bubbles.
10. Finish: Drizzle olive oil and add fresh basil before serving.

How to Serve It

Serve on a wooden peel with basil and chili flakes. Pair with a crisp salad and sparkling water or a light beer. Store leftover slices in the fridge up to 3 days, reheat in a hot skillet for crisp crust. Make-ahead: shape balls and refrigerate; bake within 48 hours. Great for pizza nights and family gatherings.

5. Sourdough Banana Bread with Starter

This banana bread blends ripe bananas with sourdough tang for depth. It’s moist, tender, and slightly caramelized on top. The starter adds flavor and helps crumb structure.

It’s a forgiving quick bread for first timers learning how to use discard. Expect warm banana aroma and a slice that toasts beautifully.

Ingredients

• 250 g all-purpose flour (2 cups)
• 200 g sourdough starter discard, room temp (about 3/4 cup)
• 3 ripe bananas, mashed (about 300 g)
• 150 g sugar (3/4 cup)
• 2 large eggs, room temp
• 80 g unsalted butter, melted and cooled (6 tbsp)
• 6 g baking soda (1 1/4 tsp)
• 4 g fine salt (3/4 tsp)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 80 g chopped walnuts or chocolate chips (optional; 1/2 cup)

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Mix wet: In a bowl, whisk 3 mashed bananas, 200 g discard, 150 g sugar, 2 eggs, 80 g melted butter, and 1 tsp vanilla.
3. Combine dry: In another bowl, mix 250 g flour, 6 g baking soda, 4 g salt, and 1 tsp cinnamon.
4. Fold: Add dry to wet and fold until just combined. Stir in 80 g walnuts or chips if using.
5. Pour and bake: Pour batter into pan, smooth top. Bake 50–60 minutes or until a toothpick comes out with a few moist crumbs and top is golden.
6. Check doneness: If top browns too fast, tent with foil after 30 minutes. Internal temp should reach 200°F (93°C).
7. Cool: Let cool in pan 15 minutes, then remove and cool on rack at least 1 hour before slicing.

How to Serve It

Slice and serve warm with butter or cream cheese. Pair with coffee or chai. Store wrapped at room temp for 2–3 days, refrigerate up to 5 days, or freeze for 3 months. Make-ahead: bake and freeze whole or sliced; thaw at room temp.

6. Crispy Sourdough Crackers (Discard)

These crisp crackers turn starter discard into a crunchy snack. They’re thin, flaky, and carry a gentle tang. Herbs and coarse salt add mouthwatering flavor.

They’re quick to make and perfect for charcuterie boards. Kids and adults love the satisfying crunch and savory flavor.

Ingredients

• 200 g sourdough starter discard, room temp (about 1 cup)
• 140 g all-purpose flour (1 cup)
• 40 g olive oil (3 tbsp)
• 4 g fine salt (3/4 tsp)
• 4 g baking powder (1 tsp)
• 15 g water if needed (1 tbsp)
• 1 tsp dried rosemary or thyme, crushed
• 1 tsp sugar (optional)
• Coarse sea salt for sprinkling
• 2 tbsp sesame or poppy seeds (optional)

Instructions

1. Prep: Preheat oven to 350°F (175°C). Line baking sheet with parchment.
2. Mix: Combine 200 g discard, 140 g flour, 40 g olive oil, 4 g salt, 4 g baking powder, and herbs. Add water if dough feels dry; dough should be soft but not sticky.
3. Roll: Place dough between two sheets of parchment and roll very thin (1–2 mm thick).
4. Cut: Peel top parchment, trim edges, cut into desired shapes with a knife or pizza cutter. Transfer sheet to baking tray.
5. Top: Brush lightly with olive oil and sprinkle coarse sea salt and seeds.
6. Bake: Bake 12–18 minutes until edges are golden and crisp. Rotate tray halfway for even browning.
7. Cool: Let crackers cool fully on the tray to crisp up 10–15 minutes.
8. Store: Store in an airtight container up to 1 week.

How to Serve It

Serve with cheese, hummus, or dips. Garnish with fresh herbs or a drizzle of olive oil. Keep in airtight jar to maintain crunch. Make-ahead: bake a day early for entertaining. Great for snack bowls or picnic spreads.

7. Beginner Friendly Sourdough Recipes: Soft Sourdough Dinner Rolls

These pull-apart rolls are soft, pillowy, and slightly tangy. They stay tender thanks to a bit of milk and butter. The recipe is forgiving and great for learning shaping and proofing.

They’re ideal for holiday dinners or weeknight sides. You’ll love the tender crumb and buttery aroma as they come fresh from the oven.

Ingredients

• 450 g bread flour (3 1/2 cups)
• 270 g water, room temp (1 1/8 cups)
• 100 g active sourdough starter (1/2 cup)
• 40 g unsalted butter, softened (3 tbsp)
• 50 g milk, room temp (1/4 cup)
• 25 g sugar (2 tbsp)
• 9 g fine salt (1 1/2 tsp)
• 1 egg, room temperature (for dough)
• 1 egg beaten with water for egg wash (optional)
• 2 tbsp melted butter for brushing

Instructions

1. Prep: Grease a 9-inch round or 8×8-inch pan. Feed starter until active.
2. Mix: Combine 450 g flour, 270 g water, and 100 g starter. Rest 30 minutes.
3. Enrich: Add 1 egg, 40 g softened butter, 50 g milk, 25 g sugar, and 9 g salt. Knead until smooth and elastic (7–9 minutes).
4. Bulk ferment: Cover and let rise 3–4 hours at 75°F (24°C) until about 50% larger.
5. Shape: Divide dough into 12 equal pieces (about 60 g each). Shape into tight balls and place close together in pan.
6. Final proof: Let proof 1–2 hours until rolls touch and are puffy.
7. Bake: Preheat oven to 375°F (190°C). Brush with egg wash if using. Bake 20–25 minutes until golden on top.
8. Finish: Brush with melted butter when hot. Cool 10 minutes before serving.

How to Serve It

Serve warm with butter or herb butter. Pair with soups, roasts, or holiday meals. Store cooled rolls in airtight container for 2 days, freeze up to 3 months. Reheat wrapped in foil at 300°F (150°C) for 10 minutes. Make-ahead: shape rolls and refrigerate overnight, then bake next day.

8. Sourdough Cinnamon Rolls (Overnight)

These cinnamon rolls use sourdough for gentle tang and depth. They’re soft, swirled with cinnamon-sugar, and topped with cream cheese glaze. The overnight proof makes them easy for a relaxed morning bake.

This recipe teaches patience with long, cool proofs. Expect tender layers, buttery aroma, and a caramelized edge.

Ingredients

• 450 g all-purpose flour (3 1/2 cups)
• 200 g water, room temp (3/4 cup + 1 tbsp)
• 100 g active sourdough starter (1/2 cup)
• 60 g sugar (1/4 cup)
• 60 g unsalted butter, softened (4 tbsp) plus extra for filling
• 1 large egg, room temp
• 7 g salt (1 1/4 tsp)
• Filling: 100 g brown sugar (1/2 cup), 2 tbsp ground cinnamon, 30 g butter softened
• Glaze: 80 g cream cheese softened, 60 g powdered sugar (1/2 cup), 1 tbsp milk, 1/2 tsp vanilla

Instructions

1. Prep: Grease a 9×13-inch pan. Feed starter so it's active a few hours before mixing.
2. Mix dough: Combine 450 g flour, 200 g water, and 100 g starter. Rest 30 minutes.
3. Add enrichments: Add 60 g sugar, 60 g butter, 1 egg, and 7 g salt. Knead until smooth (8–10 minutes).
4. Bulk ferment: Let rise 3 hours at 75°F (24°C), or until puffy and slightly risen.
5. Roll and fill: Roll dough into rectangle about 12×18 inches. Spread 30 g butter, sprinkle brown sugar and cinnamon evenly.
6. Shape: Roll tightly into a log. Cut into 12 even rolls.
7. Overnight proof: Place rolls in pan, cover, and refrigerate overnight (8–12 hours) for slow proof.
8. Bake: Remove from fridge and let warm 30–45 minutes. Preheat oven 350°F (175°C). Bake 25–30 minutes until golden and set.
9. Glaze and cool: Beat glaze ingredients and drizzle over warm rolls. Let cool 10 minutes before serving.

How to Serve It

Serve warm with coffee or milk. Add chopped pecans or raisins to filling for variety. Store covered in fridge 3–4 days, reheat in oven for freshness. Make-ahead tip: bake and freeze; reheat wrapped in foil.

9. Sourdough English Muffins

These English muffins have the classic nooks and a tender bite. They’re cooked on a griddle for crisp edges and soft centers. The sourdough starter gives a subtle tang.

They’re perfect for breakfast sandwiches or with jam. You’ll love the crunchy exterior and open interior that soaks up butter.

Ingredients

• 400 g all-purpose flour (3 1/4 cups)
• 250 g water, warm (1 cup)
• 100 g active sourdough starter (1/2 cup)
• 30 g milk, warm (2 tbsp)
• 20 g sugar (1 1/2 tbsp)
• 8 g fine salt (1 1/2 tsp)
• 20 g melted butter (1 1/2 tbsp)
• 1 tsp baking powder (for lightness)
• Cornmeal for dusting
• Butter for cooking

Instructions

1. Prep: Dust a tray with cornmeal. Feed starter so it's active.
2. Mix: Combine flour, water, starter, milk, sugar, and butter. Mix until combined.
3. Rest: Cover and let dough rest 30 minutes.
4. Add salt and baking powder: Mix in 8 g salt and 1 tsp baking powder. Knead briefly to combine.
5. First rise: Let rise at room temp 2–3 hours until puffy.
6. Shape: Turn out and roll to 3/4-inch thickness. Cut rounds with a 3-inch cutter. Place on cornmeal-dusted tray.
7. Final proof: Let proof 45–60 minutes until puffy.
8. Cook: Heat a griddle over medium-low and brush with butter. Cook muffins 6–8 minutes per side covered, until golden and cooked through. Test by tapping—should sound hollow.
9. Finish: Split with a fork to preserve nooks and toast to serve.

How to Serve It

Split and toast, top with butter, jam, or eggs Benedict. Store cooled muffins in the fridge up to 3 days or freeze. Reheat in a toaster or skillet. Great for weekend brunch or meal prep.

10. Quick Sourdough Flatbreads (No-Yeast)

These quick flatbreads use starter for flavor and are ready in under an hour. They’re soft, slightly tangy, and perfect for wraps or dipping. No oven is required; a hot skillet gives char and texture.

They’re ideal for quick lunches or impromptu dinners. You’ll appreciate how fast they come together and how well they pair with dips.

Ingredients

• 250 g all-purpose flour (2 cups)
• 150 g sourdough starter discard, room temp (about 1/2 cup)
• 80–100 g water, room temp (1/3–1/2 cup) adjust as needed
• 30 g olive oil (2 tbsp)
• 4 g salt (3/4 tsp)
• 1 tsp sugar or honey
• 1/2 tsp baking powder (helps puff)
• Optional: chopped herbs or garlic powder
• Extra flour for rolling
• Oil or butter for skillet

Instructions

1. Mix: In a bowl combine 250 g flour, 150 g discard, 80 g water, 30 g oil, 4 g salt, 1 tsp sugar, and 1/2 tsp baking powder. Add more water to form a soft dough.
2. Knead: Knead briefly 2–3 minutes until smooth. Rest 10 minutes.
3. Divide: Divide into 6–8 pieces. Roll each into a ball and flatten.
4. Roll out: On a floured surface, roll each ball into a thin circle (about 6–8 inches).
5. Heat skillet: Heat a skillet or cast-iron pan over medium-high heat. Brush lightly with oil.
6. Cook: Cook each flatbread 1–2 minutes per side until golden brown spots appear and puffing occurs.
7. Keep warm: Stack and wrap in a towel to stay soft.
8. Serve: Serve warm with dips or fillings.

How to Serve It

Use as wraps for grilled veggies, meats, or falafel. Brush with garlic butter and serve with tzatziki or hummus. Store cooled flatbreads in a zip-top bag up to 2 days, freeze for longer. Reheat in a hot pan for best texture.

These 10 Encouraging Beginner Friendly Sourdough Recipes for First Timers give you a thoughtful mix of basics, sweet treats, and handy discard ideas. You’ve got doughs that teach fermentation, shaping, and quick skillet bakes. Try one recipe, then another—each will strengthen your starter skills and your confidence.

Save or pin this list for when you want to bake. Which recipe will you try first: a no-knead boule, pancakes from discard, or pizza night? Share your results with friends or family and pass along your favorite slice. Happy baking — your starter and oven are waiting.