Halved slices of sourdough stacked on top of each other on a white and grey marble surface.
Emilie Raffa
1 of 10

Sourdough Bread

This sourdough bread is easy to make with only starter, bread flour, water, and salt, and the finished artisan loaf has a crunchy crust and tender crumb. Here’s how to make it.
A round loaf of pane bianco--or rustic white bread cover in wheat germs and on a cutting board
Squire Fox
2 of 10

Pane Bianco

This pane bianco is a no-knead artisan sourdough from Jim Lahey that’s made with flour, water, salt, and biga. It’s crispy on the outside and incredibly tender in the center. Here’s how to make it at home.
Seven sourdough bagels topped with poppy seeds.
Daniela Trapani
3 of 10

Sourdough Bagels

If sourdough bagels aren’t on your must-make list, add them immediately. They’re easier than you may think.
Two oval loaves of filone on a wooden board.
Gentl & Hyers
4 of 10


Filone is a loaf of classic Italian sourdough bread with a crisp crust and light, airy crumb. We love that it turns out magnificently every time, yet is simple enough for even novice bread bakers to make.
One whole and one torn whole grain sourdough pita stacked on top of each other.
Stephanie Lynn Warga
5 of 10

Whole Grain Sourdough Pita

This sourdough pita is made with whole grain and packs plenty of healthful goodness, thanks to sourdough starter along with whole wheat and spelt flours. And it’s easier to make than you may think.
A loaf of Galician rye bread with a slice cut off to show the airy texture.
Quentin Bacon
6 of 10

Sourdough Rye Bread

Sourdough rye bread is essentially a rustic rye sourdough bread made from a starter that’s subtler and lovelier and more approachable in flavor than most deli rye breads.
Three boules of pain au levain (French-style sourdough).
Johnny Autry
7 of 10

Pain au Levain

This pain au levain is an authentic French-style sourdough made with flour, water, sourdough starter, and plenty of patience. Its distinct tang and chewy crumb are well worth the wait.
Sourdough rolls in a paper bag with one split open beside it and a dish of honey in the background.
Gaby J.
8 of 10

Sourdough Rolls

These sourdough rolls are proofed overnight and then slathered with honey butter and baked until golden. So long, store-bought rolls.
A small rubber-sealed jar of rye sourdough starter.
Quentin Bacon
9 of 10

Rye Sourdough Starter

This rye sourdough starter can change your life. Seriously. It not only creates a traditional rye bread with all the flavor of classic bread but it yields health benefits as well when compared to commercially made wheat bread. Here’s how to make it.
A glass container of sourdough starter with a spoon.
Jenny Zarins
10 of 10

Sourdough Starter

Fed and kept well, this sourdough starter will last indefinitely, and its offspring, the starters, will provide you with an endless succession of wild yeasts for baking, as often as you like.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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