What to Eat Sourdough Bread With

I am so happy that after 2 months in the Czech Republic, my sourdough bread is finally coming out the way I want it to. My sourdough starter is mature, and I was finally able to get the room temperature just right (thanks to my nifty fermenting box). Now onto the fun part: all the ways to eat the delicious fresh sourdough bread that I’ve been happily supplying my family with. If you need inspiration for what to eat sourdough bread with, here are my top 10 favorite ways.

sourdough bread with scrambled eggs, chives, tomato, avocado toast, and pears

What is Sourdough Bread?

Sourdough bread is a unique and ancient type of leavened bread that utilizes natural fermentation. It’s created using a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment. This starter culture, often referred to as “sourdough starter,” is allowed to ferment over time, developing its distinct tangy flavor and characteristic air pockets. If you want to know more about making your own starter and how the whole process works, check out this post.

When mixed with more flour and other ingredients, the starter dough rises naturally, resulting in a hearty, flavorful loaf with a crisp crust and a chewy interior. Perfect as a base for so many different toppings! Keep reading for my Top 10 Favorite things to eat sourdough bread with.

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Health Benefits of Sourdough

Natural Fermentation: sourdough’s fermentation process relies on wild yeast and bacteria, resulting in a bread that is naturally leavened without the use of commercial yeast.
Easier Digestion: The extended fermentation breaks down complex carbohydrates and gluten, making sourdough easier to digest for individuals with gluten sensitivity.
Enhanced Nutrient Absorption: Fermentation increases the availability of nutrients and their absorption, making sourdough a more nutritious choice compared to conventional bread.
Regulated Blood Sugar: Sourdough’s lower glycemic index can contribute to better blood sugar regulation, appealing to those managing their glucose levels.
Gut Health Support: The good bacteria in sourdough positively influence gut health by promoting a diverse and balanced microbiome.
Reduced Additives: Sourdough recipes often use fewer additives, artificial enhancers, and refined sugars commonly found in commercial bread, aligning with a more natural and wholesome approach.
Extended Shelf Life: Sourdough’s natural acidity inhibits the growth of harmful microorganisms, allowing it to stay fresh for a long time without the use of any preservatives.

My favorite Sourdough Bread Recipe

I am gearing up to make a whole post about the types of sourdough I make, but as a sneak peek – here is my favorite sourdough recipe so far. I love that it uses simple ingredients, and has consistently delivered great results.

Ingredients:

475 grams spelt flour (can substitute all purpose flour)
100 grams active sourdough starter
300g warm water
10 grams salt

Equipment:

Dutch oven
Kitchen Aid Standing Mixer
Proofing Box (optional but oh so helpful)
Bread lame or sharp knife
Bench scraper (also optional but very handy)

Instructions:

1. Make sure your starter was recently fed (but not too recently). I usually feed mine the night before and start making bread first thing in the morning the following day. Your starter should be active and bubbly. It should also be mature enough to be able to make bread. In my experience, the maturing process takes 2-4 weeks.

2. Add warm water, salt, and flour to a Kitchen Aid with the dough kneading hook attached. Start the kitchen aid on the slowest setting and allow all ingredients to be incorporated.

3. Continue kneading for about 10mins. Your dough should be pulling away from the sides, and be supple but not too sticky. If the dough looks too sticky, add more flour.

4. After about 10-15 mins of kneading, stop your kitchen aid and perform the “window pane test”. Stretch your dough out to see if you can stretch it thin enough to see daylight through it. If you can, you’re ready to move on to the next step. If not, return back to the kitchen aid and continue kneading. Add flour if too sticky, or water if not supple enough.

5. Place dough in a well-oiled bowl, cover with a damp kitchen towel and place in a warm spot. I use a fermentation box set at 27 degrees Celsius (80 degrees Fahrenheit)

6. Allow for the sourdough fermentation process to take place for about 8 hours. The dough should approximately double, but not be too inflated. This is a sign of overproofing.

After the dough has proofed:

7. Turn the dough out onto a lightly floured surface. Fold in half and roll up onto itself. Then form it into a round loaf of bread by twisting it towards you. Turn your loaf over, and pull each side out and towards the middle. Pinch together for the dough to stay firm and maintain surface tension.

8. Place your dough in a banneton basket or a bowl with a floured kitchen towel. Cover with a plastic bag, tie off, and place in the fridge for about 12 hours. I usually do this in the evening, and my dough is ready for the oven by the morning.

The Next Day:

9. Preheat your oven with the Dutch oven inside at 500F for 1 hour.

10. Turn your dough out onto baking parchment, and score with a pretty pattern. I usually make one deeper cut in the middle to allow for the steam to evaporate and then create a pattern around it.

11. Carefully pick the baking parchment up by the corners and place it inside the hot Dutch oven.

12. Bake for 20mins with the lid on. Then lower the temperature to 475F, take the lid off, and continue baking for another 15-20mins, until golden brown.

13. Allow to cool, slice and enjoy with one of the following toppings!

sourdough bread with avocado, tomato and half an avocado

10 Ways to Eat Sourdough Bread

Now that you’ve made your delicious sourdough bread loaf, here are my Top 10 favorite things to eat sourdough bread with.

1. Dipped in Olive Oil

Super simple & a Mediterranean favorite. Serving slices of sourdough bread with some olive oil, olives & salt makes a delicious starter. I also love that it takes no time at all to prep! Dipping in olive oil is also a great option for leftover sourdough bread that might not be as soft & crunchy as it was when you first made it.

2. Avocado

There are so many ways to enjoy avocado on a slice of sourdough bread. The one I love the most is a delicious avocado toast. Mash some avocado in a bowl with everything but the bagel seasoning, and serve on sourdough toast. It goes just as well on a slice of fresh sourdough bread.

3. PB & J

Peanut Butter and Jam sandwich. Such a staple that gets taken up a couple of notches for your taste buds when you substitute white bread for some crusty sourdough bread. I am even more excited for PB & J sandwiches this winter, as I made my very own strawberry jam!

4. Lunch Sandwich

We eat a sourdough sandwich for lunch almost every weekday, along with a bowl of bone broth. alternate the filling based on what we have in our fridge at the moment. Our favorite spread is cream cheese mixed with garlic & salt. We love topping that off with different types of cheese & enjoy it as a cheese sandwich or substituting that for ham.

5. Eggs

Hardboiled eggs with butter and salt make a delicious & simple breakfast. Alternatively, you can make the hardboiled eggs into an egg mixture, and use it more as a spread. I often make an egg scramble for breakfast and serve it with a slice of sourdough on the side.

sourdough bread with scrambled eggs and chives

6. Butter & Salt

Historically, the traditional dish to greet guests in the Czech Republic was by serving them bread with butter & salt. Although this sounds so simple, there is something very delicious about a slice of bread topped with fresh butter and salt. This is my favorite way to enjoy a slice of a fresh sourdough loaf.

7. Tomatoes & Mozzarella

We’re entering tomato season over here, and I’ve very excited to be eating fresh, homegrown tomatoes with homemade mozzarella on my delicious sourdough bread. Sprinkle with salt & drizzle with balsamic. Extra points if you have a leaf of basil to put on top!

8. Fresh fruit & cream cheese

While there is fresh fruit in season, I love to use it for everything. And when I say everything, I also mean my bread! I love to spread a layer of cream cheese (or quark) onto a slice of sourdough and top it with whatever fruit is in season & at hand. Sometimes it’s apple slices drizzled with cinnamon & honey. Other times a layer of berries.

9. Jam or other preserves

This year is the year I got into making preserves, jams & jellies. While I’m hoping to make even more next year – I’m pretty proud of my wild blueberry jam, strawberry jam & apple butter that is sitting on the shelves of my pantry. When fresh fruit is no longer in season, I am very excited to crack those babies open and enjoy fresh bread while I watch the rain (or snow) fall outside.

sourdough bread with peanut butter and pears

10. French Toast

This last one has been on my list for a while. All the pictures of sourdough French toast I see look absolutely scrumptious – I just haven’t gotten around to trying any yet! This one and this one have particularly caught my eye. If stuffed French toast is calling your name, everything that Lisa makes is always delicious – so I’m sure this recipe is too.