Vegan Sourdough Bread
Full Recipe:
Ingredients:
For the Sourdough Starter:
- 1 cup all-purpose flour
- 1/2 cup lukewarm water
- 1/4 cup active sourdough starter
For the Bread Dough:
- 3 1/2 cups all-purpose flour
- 1 1/2 cups lukewarm water
- 1 cup active sourdough starter
- 1 1/2 teaspoons salt
Instructions:
Day 1: Prepare the Sourdough Starter
- Mix Ingredients:
- In a glass or plastic container, combine 1 cup all-purpose flour, 1/2 cup lukewarm water, and 1/4 cup active sourdough starter. Stir well to form a thick batter.
- Cover and Rest:
- Cover the container loosely with a lid or cloth. Allow the mixture to sit at room temperature for 24 hours. This creates a vibrant sourdough starter.
Day 2: Feed the Sourdough Starter
- Add Ingredients:
- Discard half of the starter (about 1/2 cup) and add 1 cup all-purpose flour and 1/2 cup lukewarm water to the remaining starter. Mix well.
- Cover and Rest:
- Cover the container and let it sit for another 24 hours. Your starter should be bubbly and have a tangy aroma.
Day 3: Final Feeding
- Repeat Feeding:
- Discard half of the starter again and add 1 cup all-purpose flour and 1/2 cup lukewarm water. Mix well and let it sit for another 12-24 hours.
Day 4: Prepare the Bread Dough
- Combine Ingredients:
- In a large bowl, combine 3 1/2 cups all-purpose flour, 1 1/2 cups lukewarm water, 1 cup active sourdough starter, and salt. Mix until a shaggy dough forms.
- Knead:
- Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.
- First Rise:
- Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
- Shape and Second Rise:
- Punch down the dough, shape it into a round loaf, and place it in a floured proofing basket or bowl. Cover and let it rise for another 4-6 hours.
- Preheat Oven:
- Preheat your oven to 450°F (230°C). Place a Dutch oven with a lid in the oven to heat.
- Bake:
- Carefully transfer the risen dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes or until the bread has a golden crust.
- Cool:
- Allow the Vegan Sourdough Bread to cool completely on a wire rack before slicing.
Nutrition Facts (Per Serving – Makes about 16 servings):
- Calories: 140
- Fat: 0.5g
- Protein: 4g
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Net Carbs: 28g

Here’s the detailed recipe for making Vegan Sourdough Bread:
Ingredients:
For the Sourdough Starter:
- 1 cup all-purpose flour
- 1/2 cup lukewarm water
- 1/4 cup active sourdough starter
For the Bread Dough:
- 3 1/2 cups all-purpose flour
- 1 1/2 cups lukewarm water
- 1 cup active sourdough starter
- 1 1/2 teaspoons salt
Instructions:
Day 1: Prepare the Sourdough Starter
- Mix Ingredients: In a glass or plastic container, combine 1 cup all-purpose flour, 1/2 cup lukewarm water, and 1/4 cup active sourdough starter. Stir well to form a thick batter.
- Cover and Rest: Cover the container loosely with a lid or cloth. Allow the mixture to sit at room temperature for 24 hours. This creates a vibrant sourdough starter.
Day 2: Feed the Sourdough Starter
- Add Ingredients: Discard half of the starter (about 1/2 cup) and add 1 cup all-purpose flour and 1/2 cup lukewarm water to the remaining starter. Mix well.
- Cover and Rest: Cover the container and let it sit for another 24 hours. Your starter should be bubbly and have a tangy aroma.
Day 3: Final Feeding
- Repeat Feeding: Discard half of the starter again and add 1 cup all-purpose flour and 1/2 cup lukewarm water. Mix well and let it sit for another 12-24 hours.
Day 4: Prepare the Bread Dough
- Combine Ingredients: In a large bowl, combine 3 1/2 cups all-purpose flour, 1 1/2 cups lukewarm water, 1 cup active sourdough starter, and salt. Mix until a shaggy dough forms.
- Knead: Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
- Shape and Second Rise: Punch down the dough, shape it into a round loaf, and place it in a floured proofing basket or bowl. Cover and let it rise for another 4-6 hours.
- Preheat Oven: Preheat your oven to 450°F (230°C). Place a Dutch oven with a lid in the oven to heat.
- Bake: Carefully transfer the risen dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes or until the bread has a golden crust.
- Cool: Allow the Vegan Sourdough Bread to cool completely on a wire rack before slicing.
Nutrition Facts (Per Serving – Makes about 16 servings):
- Calories: 140
- Fat: 0.5g
- Protein: 4g
- Total Carbohydrates: 29g
- Dietary Fiber: 1g
- Net Carbs: 28g
Enjoy your freshly baked Vegan Sourdough Bread!