My easy sourdough bread recipe just got deliciously savory. Bursting with roasted garlic, fresh rosemary, and cubes of melted asiago cheese, this garlic sourdough bread recipe is the perfect side dish for all garlic lovers. Serve it toasted with hearty soups and stews, or slice it thick for the most flavorful grilled cheese.

Notes: You need an active sourdough starter. You can build a starter from scratch in just about 1 week. But I am a huge proponent of buying a starter. Here are two sources: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don't end up with a soupy mess.  Straight-Sided Vessel: The vessel I use in this recipe, similar to this one, is 8 cups. Most grocery stores carry storage vessels similarly sized. Using a straight-sided vessel for the bulk fermentation will help prevent over-fermentation because it allows you to see when the dough has truly increased by 75% (or slightly more or less) in volume.

This easy sourdough bagel recipe is the perfect thing to use your sourdough starter or sourdough discard on! These are incredibly easy to make and tastes so much better than mstore bought!

This simple sourdough focaccia bread recipe is easy to pull together - the most important ingredients is patience. But your patience will be rewarded with the most delightful bread you've ever had!

This is a basic sourdough bread that doesn't require kneading or complicated measuring and techniques. It produces a delicious, hearty loaf, perfect for people (like me) desiring a more self-reliant lifestyle.

Nothing beats a loaf of warm, sourdough, sandwich bread. This super simple loaf has become a staple in our house. It’s perfect for grilled cheese or toast and jam. Plus it freezes well.

This quick and easy sourdough discard sandwich bread will give you soft and squishy white sandwich bread that makes the perfect sandwich.

Inspired by The Clever Carrot If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above.  Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Notes: You need an active sourdough starter. I have had success activating starters from: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it's a great one, too. Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing.  I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn't burn. When you use a flour sack towel, however, you don't need to use any flour.  Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here.  Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams.  Shaping: If you're looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb.  How much Sourdough Starter to Use? Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup).  When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want  to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done.  A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.

It’s easier than you think… Learn how to make easy sourdough bread recipe for beginners with this simple old-fashioned recipe!

How to make an easy sourdough French bread perfect for sandwiches, french toast, garlic bread and more.

This easy to make and delicious focaccia comes together all in one day using your already ripe sourdough starter. Top with tomatoes, olives, rosemary, and coarse sea salt—or, really, anything you have in the kitchen that's fresh and sounds delicious!

Tender, spongy and full of flavor this Sourdough Discard Focaccia is easy to make and is perfect for beginners and pro sourdough bakers.

Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card.  What you need to make this recipe...: ...a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here. ...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours. ...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit. Timing: The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours. The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. A straight sided vessel  (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.) A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour choice:  I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.

If you have an active sourdough starter, then you can make the world's best sourdough pizza recipe. It's so simple that you may never eat take-out pizza again!

This easy sourdough pumpkin bread will delight you with it's flavor and texture. A beautiful adornment to your Thanksgiving or fall table celebrations.

These Sourdough Drop Biscuits are an easy version of the classic buttermilk biscuit! Made with leftover sourdough discard, they are a delicious addition to your favorite soup or breakfast meal. Best of all? NO rolling and NO cutting! Simply drop and bake.

Don't discard your extra sourdough starter! It makes a great addition to easy baking recipes, including this banana bread recipe.

The most light and fluffy sourdough pancakes recipe.

Sourdough discard banana bread offers a delightful twist on the traditional banana bread. The addition of sourdough discard introduces a mild tanginess and complexity to the flavor, balancing the sweetness of the ripe bananas. This is more of a dense, flavor packed sweet bread, so don't expect much rise.

These soft and ripable sourdough garlic knots are brushed in a roasted garlic butter sauce, making them the perfect side for any pasta dish or pizza night. The best part of this recipe as that the dough can be made in the morning and ready to bake by dinner.

Enjoy these soft, fluffy sourdough hamburger buns at your next summer BBQ, or use them to

Crusty sourdough bread with lacey swirls of cinnamon sugar weaving through the open crumb. The smell of this cinnamon sourdough bread baking will fill your kitchen with the most amazing aromas!

You just found your new favorite sourdough discard cookie recipe! Sourdough snickerdoodle cookies are remarkably soft, chewy, and sweet. Added sourdough discard makes these cookies oh so chewy, and adds a slight tang that makes them irresistible.

These deliciously addictive sourdough discard crackers are quick and easy to make. The perfect solution for your leftover discard!

These heavenly swirls of cinnamon goodness are easy to make and will elevate any occasion.

With just 10 minutes of prep, this easy, overnight recipe uses active sourdough starter to create the best soft & chewy NY-style bagel. Customize with zesty everything bagel spice, sesame seeds and more! Recipe adapted from my bestselling book: Artisan Sourdough Made Simple.

Make this amazingly soft and fluffy cinnamon sugar sourdough sandwich bread. It is true sourdough sandwich bread. There is no yeast in this bread. It is amazing and the flavor is perfection.

Soft, sourdough sandwich rolls (also called Hoagies or Subs). Perfect for filling with your favorite sandwich toppings. Make an extra batch because they freeze really well too!

This soft sourdough sandwich bread has a fluffy texture, a soft crust and makes the perfect sandwiches!  It’s easy to make, and is great to have on hand for avocado toast, french toast and of course sandwiches.  I like to make this recipe because it is so simple.  There is no stretching and folding or difficult steps to follow.  I just put it into my Bosch mixer, mix it up, and then let it rise a couple times and bake.  The entire process takes about 24 hours from start to finish, but it takes less than 10 minutes of active time, as most of the time it is just fermenting or raising.  The timing of this is also flexible and can be adjusted to almost any schedule.

Beginner's Sourdough Baguette recipe to help you make crunchy, chewy French baguettes from your bubbly sourdough starter!

These easy sourdough pretzels are soft and simple to make. They can be topped with salt or sesame seeds and are perfect for sharing with friends.

Warm, soft, and rich, nothing beats a piece of this homemade naan bread recipe alongside your favorite rich curry.

Make this amazingly soft and fluffy sourdough sandwich bread. It is true sourdough sandwich bread. There is no yeast in this bread. It is amazing and the flavor is perfection.

This is a quick and easy way to use up your sourdough discard and make some amazing and soft dinner rolls in less than 2 hours.

This easy sourdough bagel recipe is the perfect thing to use your sourdough starter or sourdough discard on! These are incredibly easy to make and tastes so much better than mstore bought!

The fluffiest pancakes you'll ever eat, made with your sourdough discard. Create a waste free sourdough routine by making these pancakes with your discard.

These soft, chewy chocolate chip cookies are the best way to use up your sourdough discard!

This dutch oven garlic rosemary bread recipe is one of my new favorites, and it’s so simple. There is seriously nothing more comforting than homemade bread.

No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.

This sourdough chocolate bread is a great treat to make, while keeping your stomach happy and enjoying something decadent and delicious.