Sourdough Starter-Infused Rustic Bread Loaf

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A chewy, flavorful loaf made with naturally aged sourdough starter, developed over weeks to create complex fermentation notes. This quick recipe, ready in about 85 minutes, layers active sourdough starter, bread flour, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/4 cups water
• 1 1/2 teaspoons sea salt
• 1 tablespoon extra virgin olive oil

Instructions

1. Step 1: In a large bowl, combine 1 cup active sourdough starter, 3 cups bread flour, 1 1/4 cups water, and 1 1/2 teaspoons sea salt. Mix until a shaggy dough forms, then knead for 10 minutes until smooth and elastic.
2. Step 2: Place dough in an oiled bowl, cover with plastic wrap, and let rest at room temperature for 3 hours, folding every 45 minutes to develop gluten.
3. Step 3: Shape dough into a round loaf, place seam-side up in a floured banneton, and cover. Let rise for 2 hours until puffy. Preheat oven to 450°F with a baking stone inside. Score loaf with a sharp knife and transfer to stone. Bake for 25 minutes until golden brown and crusty, brushing with 1 tablespoon olive oil during the last 5 minutes.