Sourdough toast bread recipes


I hosted a Sourdough Toast Morning for this year’s Sourdough September event and made some delicious sourdough toast recipes I’d like to share with you. I tried to use different types of sourdough bread to explore different toast options, both sweet and savoury. All three recipes below make a great weekend brunch. To add to the three-course sourdough brunch menu, I served toasted Pumpernickel bites with cream cheese and sprouted radish seeds, I guess they were my sourdough amuse bouche. Not a ‘light’ breakfast, but a tasty one for sure!

Sourdough toast ideas and toppings

There are a million things that go well with sourdough toast – in fact, almost anything goes well with sourdough if you ask me. I’ve outlined three particularly delicious sourdough toast bread recipes below. All are easy to put together, so not much stands in the way of hosting your own sourdough toast morning.

Sourdough toast with avocado

So easy, yet so delicious! We are talking about smashed avocado (make sure you use ripe ones) on sourdough toast but you can effortlessly transform it into something extra special.

Recommended sourdough bread: pain de campagne or Kamut sourdough

Toast the sourdough slices in the oven or use a frying pan and toast by brushing with a little oil and charring the bread on both sides. Top with smashed avocado, squeeze over a little bit of lemon juice to prevent the avocado from browning, sprinkle with sea salt flakes, chili flakes and freshly ground pepper. Serve with roasted cherry tomatoes, preferably on the vine.

Avocado sourdough toast
Avocado sourdough toast
Avocado toast
Avocado toast with a squeeze of lemon, sprinkled with sea salt and chili flakes

Cinnamon French sourdough toast

My favourite sweet sourdough toast option. Superbly rich and pillowy, make sure you’ve got maple syrup at home to serve.

Recommended sourdough bread: sourdough sandwich loaf

In a shallow bowl, combine and whisk together 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 2 tsp brown sugar, 2 eggs, 30g milk and a few drops of vanilla extract. Melt some butter in a frying pan over a medium heat. Dip bread in the egg mixture (both sides). Fry slices until golden brown, again on both sides. Serve with maple syrup.

Cinnamon French toast
Cinnamon French toast
Cinnamon Sourdough toast
Cinnamon sourdough toast – serve with maple syrup

Sourdough cheese toasties

Don’t believe anyone who says that cheese toasties are best with a plain white bread. I would say that exactly the opposite is true. Use a more complex loaf, one with seeds and a combination of wholegrain flours, and you’ll get an infinitely more interesting cheese toastie.

Recommended sourdough bread: seeded rye bread

Grate strong mature cheddar and gouda into a medium bowl; about 40g combined per cheese toastie – you want to make sure that the grated cheese is piled perilously high in between the slices of bread. Thinly slice a gherkin and add to the bowl. Also add a pinch of cayenne pepper per toastie. Toss everything together. Lightly butter the sourdough slices on both sides. Put the cheese mixture on one of the slices of bread and cover with the other. Put some butter into a frying pan and heat up on a medium flame. Fry the cheese sandwiches on each side and press down with a spatula to help the browning. It takes about 3 minutes on each side for the cheese toasties to turn crisp and for the cheese filling to melt.

Sourdough cheese toastie
Sourdough cheese toastie filled with cheddar, gouda, cayenne pepper and gherkins
Rye bread cheese toastie
Cheese toastie made with rye sourdough bread

Basic white sourdough bread recipe


It recently struck me that during all my years of sourdough baking, not once had I baked a pure white sourdough bread. I got stuck right into 100% rye sourdough baking, wholemeal spelt sourdough and wheat-rye combination breads. Yet, I hadn’t ever bothered with a basic white sourdough loaf. White sourdough bread is perhaps the most simplistic form of sourdough bread baking and this post is all about using only strong white wheat flour for a plain white loaf of sourdough.

White Sourdough
White Sourdough

The additional motive for this post was that I will be hosting a Sourdough Toast Morning for this year’s Sourdough September event organised by the Real Bread Campaign in the UK.

Friends will be invited for a Sunday morning filled with sourdough goodness, homemade jams, fresh avocados as well as cinnamon toast. I will be preparing different types of sourdough bread for my guests to taste. Wheat-rye combination sourdough, a seeded sourdough loaf, a soft sourdough milk bread. Plus, a basic white wheat sourdough will also be on offer. This is based on the assumption that the plain white sourdough loaf will be the ideal sourdough bread for ‘beginners’. I’m hoping all this sourdough amazingness will sell the taste and health benefits of slow fermentation baking to those not yet converted to the good stuff.

So, here it is – a most basic and simplistic white wheat sourdough bread recipe. Sourdough amateur or connoisseur – I promise, you will like it!

White sourdough bread
White sourdough bread

White sourdough bread recipe

If you don’t have a sourdough starter yet, get started by making a wheat sourdough starter. If you have a rye or spelt sourdough starter already, you can use a small bit of either of these starters to base the white sourdough bread on. Due to the small amount of starter needed, you can easily go ahead with whatever sourdough starter you have. There will be minimal no-wheat contamination as you are only using 15g of other flour as part of the sourdough starter and this amounts to 3% of the total amount of flour used.

White wheat sourdough
White wheat sourdough

How to make white sourdough bread

Prepare the wheat sourdough

  • 30g wheat sourdough starter at 100% hydration
  • 50g strong white wheat bread flour
  • 50g water

Combine the sourdough starter with the white flour and water. Mix well, cover and keep at room temperature for about 12 hours.

Mix the main dough

  • 450g strong white wheat bread flour
  • 280g water
  • 9g salt

Combine 100g of the sourdough from earlier (the rest goes back into the fridge for your next bake), the strong white bread flour, the water and salt to form a dough and knead for 10 minutes.

Place the dough back into the bowl and leave to rest for about 2 hours at room temperature until it has visibly expanded.

Punch down the dough, give it another quick knead, then shape it into a loaf and place seam-side up into a pre-floured proving basket.

I tend to prove my sourdough breads in the fridge overnight as it fits in better with my daily routine. Whether you’re proving in the fridge (I proved the loaf for 24 hours) or at room temperature (the time it takes will vary and may take as little as 2 or up to 5 hours), make sure your sourdough loaf has almost doubled in size before you bake it.

I bake with a La Cloche baking dome for an extra crunchy crust and moist crumb. Bake in the preheated oven at 220°C for 10 minutes and at 200°C for a further 30 minutes. If using the La Cloche, take off the domed lid for the final 10 minutes.

Cool on a wire rack and enjoy the deliciousness of this white sourdough loaf. It’s great toasted too!