Bring the flavor of Subway’s famous Italian Herb and Cheese bread into your own kitchen with this sourdough copycat recipe. These homemade sub buns feature a fluffy, airy crumb and are topped with Parmesan, garlic, parsley, and oregano for the ultimate sandwich roll. Using active sourdough starter, this recipe creates a soft yet flavorful base that pairs perfectly with any fillings. The process includes an overnight cold ferment for better flavor, stretch and folds for structure, and a cheesy golden crust that bakes to perfection. Whether you’re crafting sub sandwiches, school lunches, or dinner rolls, these sourdough Italian Herb and Cheese buns are guaranteed to impress. Perfect for anyone looking for a bakery-quality bread made right at home!

Soft, chewy, and just a little tangy—these sourdough discard sugar cookies are the perfect way to use up extra starter. With simple ingredients and a short chill time, they’re an easy treat that comes together fast (and they freeze like a dream!).  Made with pantry staples and your leftover starter, this easy recipe transforms discard into a sweet, tender treat the whole family will love.

This sourdough sandwich bread recipe is perfect for a Pullman loaf pan, creating a soft, fluffy loaf with a uniform shape and golden crust. Ideal for sandwiches, toast, or French toast, this bread is easy to make with simple ingredients like bread flour, milk, and melted butter. With step-by-step instructions and tips for success, you’ll bake the perfect square-shaped loaf every time. Whether you’re a sourdough expert or a beginner, this recipe is a must-try for delicious homemade bread!

Adding yeast to sourdough might seem like a shortcut—but it completely changes the science behind the bread. True sourdough relies on slow fermentation, where wild yeast and bacteria work together over time to develop flavor, improve digestibility, and alter the structure of the dough. When commercial yeast is added, that process is rushed, reducing acid development, limiting gluten modification, and preventing the breakdown of compounds like phytic acid. The result isn’t true sourdough—it’s yeasted bread with sourdough starter added for flavor.

Struggling with flat, dense loaves and wondering why your sourdough isn’t rising? Achieving strong oven spring comes down to a few key factors: a healthy, active sourdough starter, proper fermentation timing, strong gluten development, and the right baking environment. In this guide, we break down 10+ essential sourdough tips to help you improve oven spring, build better dough structure, and consistently bake tall, airy sourdough bread with a beautiful rise. Whether you’re a beginner or looking to refine your technique, these sourdough troubleshooting tips will help you get bakery-quality results at home.

Not sure why one sourdough loaf rises tall and airy, while another turns out dense and heavy? The answer often comes down to your flour. In this beginner-friendly guide, we’ll break down the difference between all-purpose flour, bread flour, whole wheat flour, and rye flour—plus how protein levels affect gluten development, dough strength, and rise. You’ll also learn why flour quality matters more than most people think.