Fall Sourdough Recipes (2024)

The best fall sourdough recipes that use sourdough starter for fall-inspired breads, rolls, cakes, and cookies.

Fall Sourdough Recipes (1)

Sourdough is for more than bread; it can be used in just about any baked good. And when fall rolls around and you’re craving pumpkin spice or apple cinnamon, your sourdough starter can still be part of the fun.

Don’t be afraid of a sour taste in these baked goodies. Adding starter to sweets mimics a sour cream or buttermilk flavor: slightly tangy, but not sour. Oftentimes you won’t notice any difference and no one will know that there’s sourdough in there at all!

Fall Baking Essentials

  • If you love fall quick breads and cakes, you will love having a special harvest themed baking pan like this sunflower harvest pan.
  • Boiled apple cider (concentrated apple cider) has rich apple flavor that’s delicious for any sweet sourdough baked good, as well as using to mix up a quick glaze.
  • Make sure to stock up on cinnamon, molasses, and nutmeg!

Sourdough Apple Cake

Our favorite use of sourdough discard in the crisp months, sourdough apple cake is loaded with cinnamon, cloves, and apples. Topped with a cream cheese frosting with a splash of apple cider, it’s a true taste of fall in one little pan.

Fall Sourdough Recipes (2)


Sourdough Pumpkin Bread

Fall Sourdough Recipes (3)

Nothing says fall baking like pumpkin bread, and if you’re looking for a moist pumpkin bread with just the right amount of spice, this recipe can’t be beat. Great, classic pumpkin bread flavor and just the slightest bit of tang from the sourdough starter. One of my favorite fall sourdough recipes!

Sourdough Apple Fritters

Who could resist a deep fried doughnut loaded with apple flavor? And this apple fritter recipe is light on the inside, slightly crisp on the outside, and has fresh apples in the batter. An absolutely delicious fall recipe!

These do need a lot of time before they’re ready, but a lot of that time is just waiting on your dough. Perfect for a weekend morning spent at home.

Sourdough Peanut Butter Cookies

Fall Sourdough Recipes (4)

Cookies say fall is in the air and back to school, don’t they? And any little person would love to come home to a plate of these peanut butter cookies on the counter. This recipe uses just the right amount of sourdough discard for a soft and chewy peanut butter cookie that the whole family will love.

???? Sourdough Pie Crust

Fall is pie baking time. Whether your favorite is pumpkin, apple, or pecan, you need a pie crust. Why not use some of your discarded sourdough starter to make some? This recipe turns out a flaky and tender pie crust every time. You’ll appreciate the detailed instructions and step by step photos that ensure even beginners will get this one right!

Sourdough Gingerbread

Fall Sourdough Recipes (5)

There’s nothing like a big square piece of old fashioned gingerbread. Warm, spicy, and not too sweet, gingerbread is perfect in fall and will carry you all through the winter. This recipe is easy to make and produces a perfectly moist spiced cake that you will simply love.

Sourdough Molasses Cookies

Molasses cookies are one of the best fall desserts! The epitome of warm and cozy spices that smell absolutely delicious while they bake, and adding your starter to this cookie recipe is a great way to use it.

Like any great molasses cookies recipe, this one turns out crisp edges and a soft and chewy center. You will love them.

???? Sourdough Cinnamon Bread

Fall Sourdough Recipes (6)

Two of the best things about baking cinnamon bread are warming up the kitchen in the morning and a sweet cinnamon smell wafting through the house. Cinnamon swirl bread is perfect for fall mornings, and you can make an easy version using your sourdough starter. This bread dough is easy to work with and uses no yeast. Shape in the evening and bake the next morning for a sweet and delicious breakfast loaf.


Sourdough Apple Cobbler

Cobbler is one of the fall desserts because its easier than pie but just as delicious. And you can absolutely use your sourdough starter in your cobbler topping.

The recipe below can be used with any fruit. To make the best apple cobbler, simply mix up apples, sugar and spices. (And of course, top with vanilla ice cream!)

Sourdough Oatmeal Muffins

Oatmeal muffins are a cozy and delicious breakfast that can be made ahead and frozen.
Muffins are a great way to use your sourdough discard, and these fall muffins are one of the best.


I’m sure you’ll find something on this list that you’re excited to bake!

Fall Sourdough Recipes (7)Fall Sourdough Recipes (8)

Fall Sourdough Recipes (2024)


What is the biggest mistake with sourdough starter? ›

Make sure you maintain your regular feeding schedule and store your starter at a comfortable room temperature, as yeast dies at 60°C.
  • You bake your sourdough too soon. ...
  • You don't autolyse your dough. ...
  • You don't let the bread proof long enough. ...
  • You use unfiltered tap water. ...
  • You throw out your sourdough discard.

Why doesn't my sourdough starter rise and fall? ›

Most commonly, the issue here has to do with temperature (which is very important). If your sourdough starter is kept at a low temp, even 70°F (21°C), it will slow fermentation activity and appear to be sluggish, taking longer to rise and progress through the typical signs of fermentation. The solution: keep it warm.

What is the secret to good sourdough bread? ›

Top 10 Tips & Tricks for Making Sourdough
  • Use your sourdough starter at its peak. ...
  • Moisten the surface of the dough before baking for more rise. ...
  • Handle with care: be gentle with your dough. ...
  • Use sifted flour to make your sourdough less dense. ...
  • Soak your flour beforehand for a lighter loaf. ...
  • Just add water for softer sourdough.

How long does it take sourdough starter to fall? ›

How do I know if my sourdough starter is ready to use? When your starter is reliably rising to double or triple its size and falling in the jar anywhere between 4-8 hours after you feed it (dependent on your ambient conditions and the flour you feed with) it is ready to bake with.

What can ruin a sourdough starter? ›

The only things that are gonna kill your starter are if you heat it up to > 110F or if you neglect it so badly that it starts growing pathogens that it can't get rid of itself (mold basically). Feeding your starter will never ruin it. Feed it 6x a day if you want!

How do I know if I killed my sourdough starter? ›

How to tell if your sourdough starter is dead?
  1. Even after 5 refreshing periods the starter isn't bubbling or showing signs of activity.
  2. If the starter smells rotten. ...
  3. If mold is growing.
May 18, 2021

How long does it take for a sourdough starter to rise and fall? ›

Let your starter rise at room temperature, ideally 75+ F (the warmer it is, the faster it will rise), until bubbly, active and double in size (2-12 hrs). When your starter is at peak height, it's ready to use. Eventually it will fall back down, and become inactive again. Then, you'll need to repeat the feeding process.

What to do when sourdough starter rises then falls? ›

If you are simply trying to maintain your population, you can let it rise and fall before refeeding. If you still want to feed twice a day, try reducing your feeding ratio to 1:1:1 and see if it peaks in 12 hours. Different feeding ratios should just be used control timing of the peak (and feeding).

Why does my sourdough starter rise and fall so quickly? ›

This is actually a good problem! It means your starter is mature and very active. A truly good starter will double in 6-8 hours when given a 1:2:2 feeding. If you find your starter is rising so fast that it has sunk back down to its starting point by the time you feed it, it needs more food.

Why do you put honey in sourdough bread? ›

Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.

What is the best flour for sourdough bread? ›

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community.

Why do you put baking soda in sourdough bread? ›

What does baking soda do to sourdough? because it reacts with the acid from the sourdough starter to create carbon dioxide gas, which provides leavening.

What happens if I forgot to discard starter before feeding? ›

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

Do you have to discard sourdough starter every time you feed it? ›

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Should I stir my sourdough starter? ›

It is important that you stir the sourdough starter every day in the morning and in the evening. Feed the starter. Add 60 g flour and 60 g lukewarm water, stir well to combine, and let sit out for 24 hours.

Can you mess up sourdough starter? ›

Starvation - if you don't feed your starter for a long period of time it will develop harmful bacteria and mold. This will smell terrible and look orange, pink or fuzzy and green. Mold - mold can also occur in a well fed starter if there are mold spores on any of the equipment you've used or in the flour you're using.

What does bad sourdough starter look like? ›

If your sourdough starter is obviously moldy, then unfortunately the starter has gone bad and should no longer be used. Mold on sourdough starter will look raised and fuzzy, and can range in color from white, yellow, green, blue or pink spots.

What happens if you put too much sourdough starter in your dough? ›

The more starter you use, the faster your dough will ferment - resulting in a less sour loaf. Of course the amount of starter is actually a ratio in relation to the flour - so 50g of starter to 500g of flour will ferment at a much slower rate than 200g of starter to 500g of flour.

Can I use starter that has fallen? ›

If your starter is well past peak (a few hours) and visibly falling, you can give it a “refresh” feeding to reactivate it.


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