Delicious Everyday Sourdough Bread Recipe - Heartbeet Kitchen
Instructions. In a large bowl, mix starter and water with a fork, until starter is dispersed. Add flours, mixing with a spatula first. Then with ...
rye sourdough
I made my first sourdough loaf over 6 years ago, and I haven’t stopped baking. In this post, I’ll coach you through the basic steps and leave you with my favorite recipe. Then you can make your way to whole grain recipes, like my delicious <anchor>rye sourdough</anchor> and spelt sourdough recipes.
Rustic Rye Sourdough Bread Recipe • Heartbeet Kitchen
Rustic Rye Sourdough Bread Recipe • Heartbeet Kitchen

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# Rustic Rye Sourdough Bread Recipe

By [Amanda Paa](https://heartbeetkitchen.com/about-me/ "Visit Amanda Paa’s website") – Updated October 31, 2023

4.75 from 526 votes

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_Homemade rye sourdough bread is a glorious choice for sandwiches, or eating on its own. Made with a blend of whole wheat, bread flour, and rye flour, this naturally fermented loaf holds its shape and has a moist, chewy crumb. The rustic crust is deeply colored and boasts beautiful blisters!_

[![top down photo of rye sourdough bread](https://heartbeetkitchen.com/foodblog/wp-content/uploads/2020/06/rye-sourdough-bread-7-1000x1393.jpg)](https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fheartbeetkitchen.com%2Frye-sourdough-bread-recipe%2F&media=https%3A%2F%2Fheartbeetkitchen.com%2Ffoodblog%2Fwp-content%2Fuploads%2F2020%2F06%2Frye-sourdough-bread-7-1000x1393.jpg)[this …](https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fheartbeetkitchen.com%2Frye-sourdough-bread-recipe%2F&media=https%3A%2F%2Fheartbeetkitchen.com%2Ffoodblog%2Fwp-content%2Fuploads%2F2020%2F06%2Frye-sourdough-bread-7-1000x1393.jpg)

![up close photo of rustic rye bread, sliced](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201255'%3E%3C/svg%3E)![2 slices of rye sourdough bread, laying down, overhead photo](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201511'%3E%3C/svg%3E)

**New to sourdough baking? You’ll need an active sourdough starter! I ship my well-maintened 13+ year old starter to anyone in the U.S!  [You can ORDER it here](https://heartbeetkitchen.com/buy-sourdough-starter/).**

* * *

A great deli has a great rye bread for sandwiches, am I right?

I certainly love my [Everyday Sourdough recipe](https://heartbeetkitchen.com/sourdough-bread-recipe-with-starter/) for toast and my [sourdough english muffins](https://heartbeetkitchen.com/amazing-sourdough-english-muffins/) for epic breakfast sandwiches, but I had my heart set on creating a loaf that was the perfect vehicle for my recent craving of EGG SALAD. I’m fully aware how strange this craving is, but let me tell you, when I piled it on this rye sourdough with crisp lettuce and pickled red onions – it was a joyful moment.

**This rustic rye sourdough is called such because of its crisp, deeply browned crust and artisan sourdough shape, rather than baking it in a pullman loaf pan to get perfectly square slices for sandwiches.** I might invest in one of those in the future, but for now, I wanted to share a sandwich bread recipe that you could make with your regular sourdough baking tools.

_**It’s hearty. Has substance. A pleasant tang. And a shatteringly crisp crust.**_

### **What is rye?**

Rye is a type of grain, different than wheat, that contains a low amount of gluten. This means it will not create the same gas trapping air pockets that a bread made entirely of bread flour does.

**The dough will also feel wetter and stickier compared to working with all purpose and bread flours, known as high gluten flours.** **Don’t be alarmed**– the dough will become less sticky by the end of your stretch and folds. Knowing this before making this recipe is important.

For these reasons, I like to use rye in combination with bread flour, for a balance of high/low gluten percentages. This allows for excellent structure in the loaf, while the rye contributes a complex flavor and wonderful softness.

![ingredients to make rye sourdough bread including bread flour, whole wheat flour in a bow, top down photo](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201330'%3E%3C/svg%3E)

## **Why I love using rye flour in sourdough bread**

- **Complex flavor**!

  - Rye flour bodes particularly well to sourdough as it’s unique fruity, subtle sourness compliments the traditional notes of fermented bread.
- **Less dense than traditional rye bread**.

  - Because of the chemical reaction that takes places in rye flour during fermentation, your loaf will be airier and fluffier than if you were to use rye flour in a bread made with commercial yeast.
- **Bread has a moist, chewy texture that you can’t achieve with whole wheat**.

  - Because of rye’s ability to absorb and keep much of it’s moisture, the inside of a sourdough loaf made with rye flour will have a more moist texture.
- **Your loaf will stay soft for several days after baking**!
- **Higher nutritional profile that whole wheat**.

  - Rye contains [more nutrition than wheat flour](https://wholegrainscouncil.org/whole-grains-101/whole-grains-101-orphan-pages-found/health-benefits-rye) does, and this is especially true when rye flour is added to sourdough bread. The slow fermentation increases the nutrient availability of the flour.

![rye sourdough rising in a banneton](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201244'%3E%3C/svg%3E)![rye sourdough with scoring on top, and bread lame to the right](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201180'%3E%3C/svg%3E)

### **How to make rye sourdough bread that holds its shape**

Because rye flour has little to no gluten content, it’s difficult to make a loaf of 100% rye bread. It can be done, but I wanted this to be a hybrid loaf, that would hold it’s shape for you, and still achieve a nice rise.

That’s why I used bread flour in combination with the rye and whole wheat, because it’s higher protein percentage is the key to the loaf holding its shape.

**You’ll also notice this is a slightly smaller loaf, which makes the slightly wetter dough more manageable.** Yes, you’ll notice the dough is slightly wetter than other sourdough bread you’ve made, and that’s okay! Just keep going with it. It will bake up with great structure if properly fermented.

[WATCH this short video](https://heartbeetkitchen.com/web-stories/how-to-make-rye-sourdough-bread/) to see all the steps of making rye sourdough, so you know what to expect from your dough.

![close up photo of Rustic Rye Sourdough Bread](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201489'%3E%3C/svg%3E)![close up photo of Rustic Rye Sourdough Bread](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201606'%3E%3C/svg%3E)![two slices of rye sourdough bread](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201500'%3E%3C/svg%3E)

### **What should I bake an oval loaf in?**

I tried using my round dutch oven for baking oval loaves in the past, but without fail the edges of the dough with hit the side of the pot, creating wonky, bulged shapes. I’m newly in love with the [Challenger Bread Pan](https://challengerbreadware.com/product/the-challenger-bread-pan/?ref=heartbeetkitchen), which has a unique shape that allows you to bake any shape of bread in it! Bâtards, boules, demi-baguettes, and other loaves of almost any size.

Because of how it’s made, the perfect amount of steam is created inside the pan. I’ve never had better oven spring or thinner crusts.

This pan is magical. If you love baking sourdough, it is 100% worth having in your kitchen. [You can learn more and purchase here.](https://challengerbreadware.com/product/the-challenger-bread-pan/?ref=heartbeetkitchen)

## **My favorite things to eat on rye bread:**

- egg salad
- whipped feta and [tomato jam](https://heartbeetkitchen.com/no-peel-tomato-jam-for-canning/)
- smashed avocado + lemon + smoked paprika
- ricotta + [strawberry rhubarb jam](https://heartbeetkitchen.com/strawberry-rhubarb-jam-for-canning/)
- salted butter

## **More sourdough recipes:**

- [Fabulous All-Purpose Sourdough](https://heartbeetkitchen.com/all-purpose-flour-sourdough-bread/)
- [Sourdough Focaccia Bread](https://heartbeetkitchen.com/how-to-make-sourdough-focaccia/)
- [Amazing Sourdough English Muffins](https://heartbeetkitchen.com/amazing-sourdough-english-muffins/)

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![top down photo of rye sourdough bread](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20268%20373'%3E%3C/svg%3E)

## Rustic Rye Sourdough Bread

A light rye sourdough bread with a soft crumb that you can make at home with active sourdough starter. Wonderful flavor and perfect for making rye sandwiches!

4.75 from 526 votes

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Prep Time :10 minutesminutes

Cook Time :45 minutesminutes

Additional Time :10 hourshours

Total Time :10 hourshours55 minutesminutes

Yield: 1loaf

Author: [Amanda Paa](https://heartbeetkitchen.com/about-me/)

### Ingredients

- 55grams[active sourdough starter](https://heartbeetkitchen.com/top-5-sourdough-starter-tips/)
- 280gramsslightly warmer than room temperature water(about 80-85 degrees F)
- 15gramshoney
- 100grams[fine rye flour (also known as light rye)](https://amzn.to/3YYb4PT)
- 260gramsbread flour
- 40gramswhole wheat flour
- 7grams[fine sea salt](https://amzn.to/3YJG5qg)

Cook ModePrevent your screen from going dark

### Equipment

- [oval banneton](https://amzn.to/3JhCUlv)(can also use round)

- [Bench Scraper](https://amzn.to/3H66S9n)


### Instructions

- Before beginning, it will be helpful to watch this [SHORT VIDEO](https://heartbeetkitchen.com/web-stories/how-to-make-rye-sourdough-bread/) to see me make this bread, noticing that the dough will be _stickier than normal because of the rye flour_, but it will come together – you just have to trust!

- Add starter, water, and honey to a bowl. Whisk thoroughly until combined, with a fork. Add flours, and mix together first with the fork to start to incorporate, then with your hands until a shaggy dough is formed, and the bits of flour left just disappear. Sprinkle the salt on top and do not mix in, just leave it on top. Cover with a damp cloth.

- Autolyse: let dough sit for one hour, covered and undisturbed.

- Bulk ferment: Now you will knead the salt that is sitting on top, into the dough for about 2 1/2 minutes. There is no precise way to do this, just think of working the dough through your hands and up against the bowl, push and pull. You will start to feel the dough relax a bit around 1 minute. Then leave the dough alone, covered, for 30 minutes. This counts as your first set of stretch and folds.

- After those 30 minutes pass, perform a set of [stretch and fold](https://www.youtube.com/watch?v=5fnYkQj26b8&t=1628s) s. Repeat 2 more times.

- Now you will let sit, undisturbed and covered with a damp cloth, for the remainder of its bulk fermentation. You will know it is finished with its bulk ferment when the dough has risen about 75% (just short of doubling) in size, is smooth and puffy on top, with a few bubbles around the edges. It will not be as jiggly as some sourdough you've made before. I find this takes between 5-7 hours, depending on the temperature of your home. If the temperature in your home is above 72 degrees, this will be on the lower end; if it is cooler it will take on the longer end. Always go by the look and feel of your dough to know when it is finished proofing rather than time.

- When finished with bulk fermentation, lightly dust your work surface with flour. Put dough onto the work surface, and pre-shape. Then let sit for 15 minutes on your work surface.

- Then shape your dough using the video attached here as a guide.

- Place dough into your flour dusted banneton, (or flour dusted linen lined banneton) seam side up. (Optional, you can wait 15 minutes after placing it in banneton, and pinch the perimeters of the dough into the center to hold the shape even more, called stitching.) The dough will now go through its final rise. You can do this on the counter, which will take about 1 1/2 to 2 hours at 70 degrees F for the dough to puff up and be jiggly. It will not double. OR you can do the final rise overnight in the refrigerator, with the banneton covered in a plastic bag or with a very damp cloth. You need this for holding moisture in.

- **Time to bake.** Preheat your oven to 475 degrees F, with your dutch oven preheating inside the oven. When the oven is preheated, flip your dough out gently onto parchment paper and score your dough. If you did the final rise in the refrigerator, take it straight from fridge to scoring. You should score it cold, and DO NOT need to let it come to room temp.

- Then put scored dough into the dutch oven on the parchment, and put cover on. Turn oven down to 450 degrees F and slide dutch oven in. Bake for 20 minutes, then remove cover.

- Turn heat down to 430 degrees F, and bake for 20 to 25 more minutes, until crust is golden brown and crackly. Remove from oven, and remove bread from dutch oven and place onto a cooling rack.

- Wait AT LEAST one hour to cool otherwise, the interior will be gummy.


### Did you make this?

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June 12, 2020

## RELATED POSTS

[**Nourishing Sourdough Bread with Red Fife Flour**](https://heartbeetkitchen.com/nourishing-whole-grain-sourdough-bread-with-red-fife-flour/)[**Simple Spelt Sourdough Bread**](https://heartbeetkitchen.com/spelt-sourdough-bread/)

[30-Minute Salmon Poke Bowls](https://heartbeetkitchen.com/30-minute-homemade-salmon-poke-bowls/)

[Roasted Tomato Peach Salsa Canning Recipe](https://heartbeetkitchen.com/roasted-tomato-peach-salsa-canning-recipe/)

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## COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

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4.75 from 526 votes (322 ratings without comment)

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### 642 comments

1. Cheryl Ferren




September 9, 2024





![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)


Came out perfect! So good! Thank you!





[Reply](#comment-458924)

2. Linda




September 7, 2024





Just wondering if I can do an open bake on pizza stone? If so, what temp and how long? TIA





[Reply](#comment-458734)

   - Amanda Paa




     September 7, 2024





     I haven’t tested this with an open bake, sorry!





     [Reply](#comment-458737)
3. Justcindy




September 3, 2024





![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)


YUMMM, you had me at egg salad … This turned out beautifully, my sourdough journey has been long and winding for sure . I’m getting much better at reading the dough. I needed a bit more water based on the flours I used ( Dark Rye , stone ground wheat and the King Arthur APF) in the % per recipe and a very active starter. Thank you , This one is a keeper ❤️





[Reply](#comment-458445)

   - Amanda Paa




     September 3, 2024





     I know that journey well! So glad you enjoyed the rye sourdough, thanks for making the recipe.





     [Reply](#comment-458449)
4. Claudia




August 30, 2024





![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)


Love this recipe! If you make a bigger batch do you have to cook it for longer?


Blessings!





[Reply](#comment-458347)

   - Amanda Paa




     August 30, 2024





     Hi! Are you planning on doubling the recipe? If so, you’ll want to split it at time of shaping and make two loaves rather than one.





     [Reply](#comment-458348)

     - Claudia




       August 30, 2024





       ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)


       Thank you so much!





       [Reply](#comment-458349)
5. Karen




August 15, 2024





![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)


I made this as written, my first try at sourdough rye. I didn’t refrigerate overnight. It came out perfectly, actually looked a lot like the picture and was light and tangy. Trying again today, will add caraway seeds this time and overnight in the refrigerator just for comparison. Thanks!





[Reply](#comment-458090)

   - Amanda Paa




     August 15, 2024





     Fabulous, so glad to hear you enjoyed the recipe! Caraway seeds are delicious in it. :)





     [Reply](#comment-458091)
6. Laverne




August 6, 2024





![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)


Dear Amanda, I wish to thank you for this recipe. I made it and it was amazing. South Africa 🇿🇦





[Reply](#comment-457921)

   - Amanda Paa




     August 6, 2024





     oh wonderful! i’m so glad to hear that, laverne!





     [Reply](#comment-457922)
7. Toby




August 2, 2024





Can you add caraway seeds?





[Reply](#comment-457808)

   - Amanda Paa




     August 2, 2024





     You bet! I like to add them on the 2nd set of stretch of stretch and folds.





     [Reply](#comment-457809)
8. Sandy Blomfield




July 31, 2024





![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)


Thank you Amanda such good instructions and a seriously delicious bread. I’m feeling pretty proud of my efforts. I can see this will be a weekly favourite





[Reply](#comment-457755)

   - Amanda Paa




     August 1, 2024





     Oh wonderful! I’m so glad you’re enjoying sourdough baking!





     [Reply](#comment-457778)

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#### Meet Amanda

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I'm Amanda, founder and creator of Heartbeet Kitchen. I'm a home cook, just like you, who particularly loves baking sourdough bread and dishing up modern, gluten-free food.

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- [![homemade apple butter in a glass jar with apples surrounding](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20140%20189'%3E%3C/svg%3E)](https://heartbeetkitchen.com/best-homemade-apple-butter-canning/) [The Best Homemade Apple Butter – with canning instructions](https://heartbeetkitchen.com/best-homemade-apple-butter-canning/)
- [![top down photo of rye sourdough bread](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20140%20189'%3E%3C/svg%3E)](https://heartbeetkitchen.com/rye-sourdough-bread-recipe/) [Rustic Rye Sourdough Bread Recipe](https://heartbeetkitchen.com/rye-sourdough-bread-recipe/)
- [![crumb shot of sourdough bread, holding in hands](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20140%20189'%3E%3C/svg%3E)](https://heartbeetkitchen.com/sourdough-bread-recipe-with-starter/) [My Everyday Sourdough Bread Recipe](https://heartbeetkitchen.com/sourdough-bread-recipe-with-starter/)
- [![tomato jam in a clear jar with gold spoon](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20140%20189'%3E%3C/svg%3E)](https://heartbeetkitchen.com/no-peel-tomato-jam-for-canning/) [No-Peel Tomato Jam (for canning!)](https://heartbeetkitchen.com/no-peel-tomato-jam-for-canning/)

## on instagram

##### [@heartbeetkitchen](https://www.instagram.com/heartbeetkitchen/)

[Okay, if there’s one last thing you make with yo![Okay, if there’s one last thing you make with your summer tomatoes, let it be this sweet & savory Tomato Jam. It has the most robust flavor from warm spices like ginger, smoked paprika, and cinnamon. Easy to make; 🙅🏼‍♀️ no peeling of the tomatoes or pectin necessary to preserve it. You can use any combination of tomato varieties you have.  I find it hard to describe how good this jam truly is. The flavor is 💥💥! I’ve been eating it on egg sandwiches, whipped ricotta toast, cottage cheese, as a swap for ketchup when eating potatoes, savory oatmeal…. The versatility is top notch.   ⭐️ Comment JAM and I’ll send the recipe to your direct messages, or the link to it is in my profile!   •••••••••••••••••• #tomatojam #jamrecipe #tomatogarden #canningrecipes #preserving #preserves #gardenfood #harvesting #tomatoseason   https://heartbeetkitchen.com/no-peel-tomato-jam-for-canning/](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%20560'%3E%3C/svg%3E)](https://www.instagram.com/p/C_quf75xXNy/)

[🍅🥓🥬🧀 Pimento cheese BLT, because @caro![🍅🥓🥬🧀 Pimento cheese BLT, because @carochambers told me to and she was 👏🏻 not 👏🏻 wrong. 😛 Also, fry your bread and rub it with fresh garlic. Magical.  ••••••••••••• #tomatoseason #bltsandwich #pimentocheese #traderjoesrecipes #sandwichideas #sandwichrecipe #sourdoughbreads #lunchidea #lunchtoday #dinnerinspo](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%20560'%3E%3C/svg%3E)](https://www.instagram.com/reel/C_geK5BRzUY/)

[I just keep coming back to these 🤤 Look, I had ![I just keep coming back to these 🤤 Look, I had no idea you were going to love the Smash Burger Tacos 🌮 🍔 as much as you have this summer. So many of you have made them! It’s been very fun to see your photos and read your comments. They are perfect for Labor Day weekend; quick and easy to make, plus both kids and adults love them.  ➡️ Comment RECIPE and I’ll send it to your direct messages!   (ps, if you don’t see the recipe link see in your messages after commenting, that is probably because you have your settings set to “not accept messages from people you don’t follow” - so you can either change that and it will show up, or follow me and then it will show up)  •••••••••••••••••• #smashburgers #smashburgertacos #flattop #flattopgrill #griddle #blackstonegriddle #burgerrecipe #outdoorkitchen #cookingoutdoors #cookingoutside   https://heartbeetkitchen.com/easy-smash-burger-tacos/](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%20560'%3E%3C/svg%3E)](https://www.instagram.com/reel/C_RByvUR_ZU/)

[![This is me, on an average Tuesday. 😅🗳️☕️🐈‍⬛💻🍞🥯🍅😁🚶‍♀️🏡  A lot of the everyday products I use around the house and in the kitchen are @fairtrademarkus certified and I didn’t even realize it. Mostly because I think of cocoa, bananas, and coffee when it comes to Fairtrade. But over the last 30 years, they’ve expanded the scope of products they certify to include other crops that grow in regions directly impacted by social, economic, and environmental issues. And with over 36,000 products, you have so many options to support these amazing farmers.  The @fairtrademarkus certified products you’ll see in my everyday life: - facewashing: @indibykishubaby organic muslin cloths that are so soft and gentle for drying - coffee: I love adding @rodellevanilla organic vanilla extract for a little pop of warmth - hands: I use @fairsquared_ hand cream made with Fairtrade olive oil because my hands get so dry from all the bread making and hand washing. - ice cream sundae: With @franschocolates caramel sauce made with Fairtrade vanilla bean and sugar, omg. Buttery richness that is just incredible. And a crunchy addition of @GriaFoodCo Fairtrade cashews that are coated in cinnamon and sugar. They taste like mini donuts, seriously.   Look for the blue and green Fairtrade mark on a product’s packaging the next time you’re at the store!  #Sponsored #hudsonwi #fairtradeproducts #fairtradecoffee #dayinmylife](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%20560'%3E%3C/svg%3E)](https://www.instagram.com/reel/C_Ljyz-Ro7z/)

#### Popular Sourdough Recipes

- [Everyday sourdough bread](https://heartbeetkitchen.com/sourdough-bread-recipe-with-starter/)
- [Whole wheat sourdough bread](https://heartbeetkitchen.com/grain-mill-whole-wheat-sourdough-bread-recipe/)
- [Rye sourdough bread](https://heartbeetkitchen.com/rye-sourdough-bread-recipe/)
- [Jalapeno cheddar sourdough bread](https://heartbeetkitchen.com/jalapeno-cheese-sourdough-bread/)
- [Spelt sourdough bread](https://heartbeetkitchen.com/spelt-sourdough-bread/)
- [Sourdough focaccia](https://heartbeetkitchen.com/how-to-make-sourdough-focaccia/)
- [Sourdough english muffins](https://heartbeetkitchen.com/amazing-sourdough-english-muffins/)
- [Sourdough dinner rolls](https://heartbeetkitchen.com/soft-sourdough-rolls/)
- [Sourdough cinnamon rolls](https://heartbeetkitchen.com/sourdough-cinnamon-rolls-recipe/)

#### Sourdough discard recipes + tips

- [Sourdough discard chocolate chip cookies](https://heartbeetkitchen.com/chewy-gooey-sourdough-chocolate-chip-cookies/)
- [Sourdough discard biscuits](https://heartbeetkitchen.com/sourdough-discard-biscuits/)
- [Sourdough discard pancakes](https://heartbeetkitchen.com/sourdough-discard-pancakes/)
- [Sourdough discard banana bread](https://heartbeetkitchen.com/moist-sourdough-discard-banana-bread/)
- [Sourdough discard muffins](https://heartbeetkitchen.com/banana-chocolate-chip-sourdough-muffins/)
- [Sourdough discard cake](https://heartbeetkitchen.com/rhubarb-sourdough-discard-cake/)
- [Sourdough discard pumpkin bread](https://heartbeetkitchen.com/sourdough-discard-pumpkin-bread/)
- [How to score sourdough bread](https://heartbeetkitchen.com/tips-for-scoring-sourdough-bread/)
- [Sourdough starter feeding tips](https://heartbeetkitchen.com/top-5-sourdough-starter-tips/)

#### Seasonal staples

- [Apple butter](https://heartbeetkitchen.com/best-homemade-apple-butter-canning/)
- [Hot pepper jelly](https://heartbeetkitchen.com/hot-pepper-jelly-recipe/)
- [Strawberry jelly](https://heartbeetkitchen.com/homemade-strawberry-jelly/)
- [Salsa verde](https://heartbeetkitchen.com/tomatillosalsaverde/)
- [Tomato salsa](https://heartbeetkitchen.com/fiery-roasted-salsa/)
- [Strawberry rhubarb jam](https://heartbeetkitchen.com/strawberry-rhubarb-jam-for-canning/)
- [Grilled romaine salad](https://heartbeetkitchen.com/grill-lettuce-video-italian-grilled-romaine-salad/)
- [Grilled tomatoes](https://heartbeetkitchen.com/garlicky-grilled-tomatoes/)
- [Rhubarb sauce](https://heartbeetkitchen.com/homemade-rhubarb-sauce/)

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