36 Recipes That Start With Sourdough Bread (2024)

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Katie BandurskiUpdated: Feb. 08, 2024

Put your sourdough bread to work! Find imaginative recipes for sandwiches, bread puddings, appetizers and more.

Savory Party Bread

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It’s impossible to stop nibbling on warm pieces of this cheesy, oniony bread. The sliced loaf fans out for a fun presentation. It’s one of the best savory appetizers I’ve found. —Kay Daly, Raleigh, North Carolina

Open-Faced Prosciutto and Egg Sandwich

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We love breakfast at any time of the day in my house. I came up with this healthy egg sandwich as something new for brinner (aka breakfast for dinner), but they’re fabulous no matter when you serve them. —Casey Galloway, Columbia, Missouri

Banana Bread Pudding

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When I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio

Creamy Sourdough Snack

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Taste of Home

This bread bowl dip was a big hit at my mom's 50th birthday party! —Darelyn Payes, Hayward, California

Toad in the Hole Bacon Sandwich

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Taste of Home

Switch up the cheese—pepper jack comes with a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. This recipe couldn’t be easier to double to serve two. —Kallee Krong-McCreery, Escondido, California

Sausage, Kale and Squash Bread Pudding

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Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a little unusual. —Lauren Knoelke, Milwaukee, Wisconsin

Berry-Stuffed French Toast

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Taste of Home

Both kids and grown-ups will enjoy the creamy filling and sweet syrup that flavor these French toast sandwiches. Vary the recipe by substituting fresh blueberries and strawberries and the corresponding jam. —Monica & Lisa Hannahan, Dayton, Ohio

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Grilled Cheese and Pepperoni Sandwich

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Who doesn't love a good grilled cheese sandwich recipe? This super decadent version comes fully loaded with pepperoni and five types of cheese!—Josh Rink, Taste of Home Food Stylist

Sunday Brunch Casserole

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My father was a chef, and this was one of his favorite recipes. He served it in the hotels where he worked as well as at home. Whenever it's served today in my home, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter. —Roy Lyon, Coupeville, Washington

Mint-Cucumber Tomato Sandwiches

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TMB Studio

I jazzed up the quintessential teatime cucumber sandwich to suit my family's tastes. This was my absolute go-to sandwich last summer when I was pregnant. It hit all the right spots! —Namrata Telugu, Terre Haute, Indiana

Dilly Turkey Melt

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This is a hearty grilled sandwich with a distinctive and delicious combination of ingredients. The pickle slices add a bit of fun, and the barbecue sauce provides a hint of sweetness that's irresistible. —Henry Mujica, North Riverside, Illinois

Best Ever Grilled Cheese Sandwiches

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You can also use your imagination to come up with other grilled cheese sandwich ideas, such as chives, a sprinkle of Parmesan cheese or Italian seasoning, and even a spoonful of salsa. —Edie DeSpain, Logan, Utah

Chili Baked Brie

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Taste of Home

Chili and garlic powder shine in this cheesy loaf that’s best right out of the oven. It’s always a favorite when I entertain. —Mary Spencer, Greendale, Wisconsin

Badger State Stuffing

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TMB Studio

Your family will love the contrasting sweet, savory and slightly tart flavors in this spin on a Thanksgiving classic. Feel free to use your favorite beer or dried fruit to make the dish your own. —Andrea Fetting, Franklin, Wisconsin

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Taste of Home

This bacon sandwich with Dijon mustard and two kinds of cheese is the perfect combo of creamy-melty filling and crispy, buttery bread. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Baked Spinach Dip Loaf

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Grilled Pesto, Ham and Provolone Sandwiches

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These Italian-style sandwiches are loaded with zesty flavors. To lighten them a little, use fat-free mayo. We serve them with minestrone or a crisp salad. —Priscilla Yee, Concord, California

Chicken Florentine Panini

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TMB Studio

Chicken Florentine Panini, from Lee Bremson of Kansas City, Missouri, brings an Italian flair to this speedy meal. The grilled sandwich combines chicken with provolone cheese, spinach and red onion.

Party Cheese Bread

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You can't go wrong with this cheese bread recipe. The cheesy, butter bread is so simple to make but the taste is sinful. Plus it looks fantastic, and people just flock to it! It's better than the usual garlic bread with pasta, too. —Karen Grant, Tulare, California

Blue Cheese Chicken Salad Sandwiches

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Taste of Home

I'm a big fan of blue cheese dressing, so I decided to go the "no mayo" route and replace it in this chicken salad. So tangy! Serve the chicken mixture on a bed of lettuce if you're in the mood for salad instead. —Giovanna Kranenberg, Cambridge, Minnesota

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My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas

Baked Crab Dip

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Taste of Home

We enjoyed this exquisite dip at my grandson's wedding reception. It looks fancy but is easy to make. You can even make this crab dip recipe ahead of time by filling the bread bowl early in the day and chilling it until serving. Just remove it from the refrigerator 30 minutes before baking. —Marie Shelley, Exeter, Missouri

Gourmet Grilled Cheese with Date-Bacon Jam

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Taste of Home

This sandwich doubles up on melty cheese, but the star of the show is the sweet and salty date-bacon jam. It makes for a truly grown-up version of grilled cheese. —Kathy Cooper, Tucson, Arizona

Grilled Cheese, Ham and Apple Sandwich

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In this stepped-up version of a ham and cheese sandwich, melty cheeses, crispy apples and smoky ham are the ultimate combination. —Josh Rink, Taste of Home Food Stylist

Brussels Sprouts au Gratin

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In our house, Brussels sprouts have always been sought after. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. —Gwen Gregory, Rio Oso, California

Rotisserie Chicken Panini

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This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!—Terri McCarty, Oro Grande, California

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My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It’s oh-my goodness. —Kadija Bridgewater, Boca Raton, Florida

Mighty Hero Sandwich

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My friend Valerie is a gracious hostess. Of all the dishes she's shared over the years, this hero sandwich stands out. It’s easy and colorful, and the marinated veggies give it all kinds of oomph. —Kelley Boyce, Tulsa, Oklahoma

Sun-Dried Tomato Grilled Cheese Sandwich

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Taste of Home

Grilled cheese is a classic quick and easy meal. I love experimenting with different combinations. This is one of my favorites. —jessie Apfe, Berkeley, California

Chicken Spinach Dip Bread Bowls

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Taste of Home

My family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! —Merry Graham, Newhall, California

Roasted Butternut Squash Panzanella

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Taste of Home

Squash was a hard sell with my family until I paired it with pumpkin seeds, cranberries and horseradish. Now they love it! —Devon Delaney, Westport, Connecticut

Grilled Cheese, Bacon and Oven-Dried Tomato Sandwich

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Taste of Home

Take your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five—yes, five!—types of cheese. —Josh Rink, Taste of Home Food Stylist

Originally Published: April 14, 2020

Katie Bandurski

As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments.When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.

36 Recipes That Start With Sourdough Bread (2024)

FAQs

How much sourdough starter is enough? ›

So with all this, why would one ever maintain a larger sourdough starter instead of just keeping a smaller one to reduce waste? Over the years, I've found keeping around 200g of starter ready to go at any time ideal for the amount of baking I do here at home.

What is the secret to a good sourdough starter? ›

Over the years, I've found keeping the mixture warm at around 80°F (26°C), and high hydration (100% water to flour in baker's percentages) helps get things started. In addition, while not mandatory, using certain flour also helps increase the chances a starter will take hold quickly (see below).

What is the 1 1 1 method for sourdough starter? ›

A good rule of thumb is to maintain a ratio of 1:1:1 (equal parts sourdough starter, water, and flour). The amount can be increased or decreased as needed. It is nice to keep a small amount when you are not intending to use it for baking as then there is less discard waste to manage.

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When should you not use sourdough starter? ›

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

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Is it worth making your own sourdough starter? ›

If you are new to sourdough baking or don't have the time or inclination to make your own starter, a bought starter may be a good option. However, if you enjoy the process of creating your own starter and want more control over the fermentation process, making your own starter may be the way to go. Happy Baking!

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Why discard half of sourdough starter? ›

Discarding half is wayyyy LESS wasteful than keeping it around or “sharing” the other half with a friend because… The sourdough starter is not a viable starter until 3 to 5 days old and sometimes longer. It takes that long for the organism balance to get established.

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How often should you change your sourdough starter jar? ›

How often do you change or clean your sourdough starter container? Use the same jar daily and keep it as clean as possible.

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What is the best flour for sourdough starter? ›

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?

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What makes sourdough starter fail? ›

Most commonly, the issue here has to do with temperature (which is very important). If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. The solution: keep it warm.

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What is the healthiest flour for sourdough bread? ›

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

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Where is the warm place to put sourdough starter? ›

If you can find or create a warm place to let your starter sit, like on top of the fridge or near the oven (not ON the oven), or in the oven with only the light on, you will see results much faster. If you don't have a decent warm spot, use warmer water, 80f to 90f when you feed your starter.

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How to make 100% sourdough starter? ›

A 100% hydration sourdough starter is a culture which is kept and fed with water and flour at equal weights. Like for instance 5 oz water to 5 oz flour. A 166% hydration starter is fed with equal volume of flour and water, which most typically is one cup of water (8.3 oz) and one cup of flour (5 oz).

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Should sourdough starter be thick on day 1? ›

Consistency of Sourdough Starter

When starting to build your starter you can leave it a bit thinner but once you start making bread you will want it THICK, You want your sourdough starter to be the consistency of thick pancake batter. if it's too thin add a scoop of flour.

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What is the fastest way to activate a sourdough starter? ›

Place your starter in a warm spot to rise and activate, ideally 75-80 F. Temperature is really important. The warmer it is, the faster it will rise. Your starter is active when it shows the following signs: doubles in size, small and large bubbles appear, has a spongey or fluffy texture and exhibits a pleasant aroma.