Make Your Own Bread

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Bake Sourdough Bread: Bored at home? Now is the time to get creative. Make your own sourdough starter and start baking healthy muffins, pancakes, and bread. This can even be gluten free if using brown rice flour. Keep reading for some of Briana’s favorite recipes!

What you’ll need to make your active sourdough starter

  • Time
  • 70-80 °F climate
  • Optional: Sourdough starter. Can be purchased from Cultures For Health website or on other online orders.
  • Brown Rice Flour
  • Water

  1. Use 1 packet of dehydrated sourdough culture and add 1 tbsp flour and 1 tbsp water in a quart-sized jar and stir thoroughly. Cover the jar with a coffee filter or other breathable material secured with a rubber band. Or keep the top of the container loose. Culture this starter in 70-80 °F for 4-8 hours.
  2. After 4-8 hours, feed the starter with an additional 2 tbsp. of flour and 2 tbsp water. Stir. The starter should look like pancake batter. Add flour or water to adjust if necessary.
  3. After an additional 4-8 hours, feed the starter with ¼ cup of flour and ¼ cup of water. Stir.
  4. After 4-8 hours, feed the starter with an additional ½ cup of flour and ½ cup of water. Stir.
  5. Discard down to ½ cup starter and then feed the starter with ½ cup of flour and ½ cup water. Stir.
  6. Repeat steps 5 every 4-8 hours for 3-7 days. The starter should have the consistency of pancake batter and bubble regularly within a few hours of feeding. This is when your starter is activated and ready to use!

Easy Sourdough Bread

  • 2 Tsp. instant yeast
  • 1 ½ cups warm water
  • 2 pinches salt
  • 1 cup sourdough starter
  • 5 cups king Arthur all-purpose flour
  • Dash of olive oil
  1. Mix 2 Tsp. instant yeast with 1 ½ cups warm water. Give it a minute… add 2 pinches salt.
  2. Add 1 cup sourdough starter
  3. Add 5 cups flour
  4. Grease hands with olive oil and flour working-space surface
  5. Knead on floured counter until a smooth ball
  6. Place ball you created in a greased olive oil bowl, cover and let rise for 1 hour on counter.
  7. Separate ball into two loaves in two separate greased bowls, let sit 1 hour on counter.
  8. Slice the tops of the loaves with a knife just 1/8 inch down, sprinkle a dash of flour ontop and flick some warm water over the loaf.
  9. Bake at 425 °F for 30 minutes in a Dutch oven or pan.
  10. After 30 minutes, cook an additional 5 minutes with the cover off.
  11. Wait a few minutes, then slice into your fresh baked sourdough bread!

No Sourdough? Try this Whole-grain seeded bread recipe.

My favorite Oatmeal, Banana, Sourdough Muffin recipe:


  • ⅓ cup melted coconut oil
  • ½ cup maple syrup
  • 1 egg, at room temperature
  • 2 large mashed ripe bananas
  • ¼ cup oat milk or almond milk
  • 1 teaspoon baking soda
  • 4 tsp baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • 2 1/4 cups whole wheat flour or almond flour
  • 1 cup sourdough starter
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top


  1. Preheat the oven to 350 °F. Grease all 12 cups of your muffin tin with coconut oil.
  2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the egg and beat well. Mix in the mashed bananas and milk, followed by the baking soda, baking powder, vanilla extract, salt and cinnamon.
  3. Add the flour, sourdough starter and oats to the bowl and mix with a large spoon until combined.
  4. Divide the batter evenly between the muffin cups, filling each cup two-thirds full. Sprinkle the tops of the muffins with oats and cinnamon. Bake muffins for 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (defrost individual muffins as needed).

Don’t have a sourdough starter? Omit the baking powder and sourdough starter. Change flour to 1 ¾ cup flour and you can still make a yummy banana oatmeal muffin.

Recipe adapted from:


My Favorite Blueberry Sourdough Pancake Recipe:

2 cups whole-wheat flour or oat flour

4 tsp. baking powder

1 tsp baking soda

2 tbsp brown sugar

1 cup sourdough starter

1.5 cups almond milk

1 large egg, beaten

2 tbsp vegetable oil

1 Tbsp coconut oil or grass-fed butter

1 cup blueberries- fresh or frozen (If frozen, it will dye the pancake batter and thus the pancakes blue!)

Directions: Mix dry ingredients then add wet ingredients (omit the coconut oil). Put coconut oil/grass-fed butter on medium-low heat on a skillet and add ¼ cup pancake batter. Cook on one-side for about 2 minutes, then flip for 30 seconds.

Don’t have sourdough starter? Mash one ripe banana, whisk in two eggs, ¼ cup oats, pinch of salt and cinnamon until smooth. Add 1 spoonful peanutbutter or almond butter and swirl into batter. Heat a Tbsp. of coconut oil or grass-fed butter in a skillet over medium heat. Cook for two minutes until set. Cook on the other side for 30 seconds. Serve with blueberries, cup of Greek yogurt or Goat yogurt and NH Maple Syrup.

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