Basic Sourdough Beer Bread Recipe

Sourdough beer bread

Wikimedia Commons/Creative Commons 2.0

  • Total: 3 hrs
  • Prep: 2 hrs 15 mins
  • Cook: 45 mins
  • Yield: 2 Medium Loaves (20 Servings)
Nutritional Guidelines (per serving)
50 Calories
1g Fat
10g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 Medium Loaves (20 Servings)
Amount per serving
Calories 50
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 71mg 3%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Protein 1g
Calcium 13mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It’s only natural that beer tastes great when added to sourdough bread. The flavor of the beer and sourdough blends perfectly to make a bread with a strong taste of hops.

Before you begin, you will need to have a sourdough starter ready to go. You can use any starter you like and may enjoy playing with the combination of different styles of beer and different starter bases. For instance, a rye sourdough starter may make an interesting bread with a hoppy IPA beer. Have fun with this recipe and experiment to your heart's content.

The recipe is designed to create two medium-sized loaves and you can freeze one either after the first rise or once it has been baked. 


  • 12 ounces beer (room temp)
  • 1 cup sourdough starter
  • 1/2 cup sugar
  • 5 cups bread flour (approximately)

Steps to Make It

Preparing the Bread Dough

This recipe calls for just four ingredients, so you will actually spend more time kneading the dough than mixing it.

  1. In a large bowl, add the can of beer and sourdough starter.

  2. Stir in the sugar until it has dissolved.

  3. Mix in enough flour to form a dough that can be kneaded with your hands.

  4. Turn the dough out onto a floured board and knead the dough for about 10 minutes. Add more flour, a tablespoon at a time, while kneading until the dough is no longer sticky to the touch. It is now time to sit back and wait for your dough to rise (or '"proof" in bread baking lingo). Like most bread, this sourdough needs to go through two stages of proofing with a little kneading and shaping in between.

  5. Place the dough in a greased bowl and flip the dough over so that the top is also greased.

  6. Cover the bowl with a clean kitchen towel or plastic wrap and let it sit in a warm, draft-free place for about 1 1/2 hours or until it has doubled in size.

  7. Turn the dough out onto a floured board and knead for 5 minutes.

  8. Divide the dough in half and form each half into a loaf.

  9. Grease two bread pans and place loaves in the pans.

  10. Cover with a towel and let rise for about 45 minutes or until it has doubled in size. Once your dough has proofed for the final time, it's ready to bake. This is the best part because your kitchen will quickly fill with that lovely aroma of freshly baked bread (with a hint of hops mixed in, of course).

Baking the Bread

  1. Preheat the oven to 350 F.

  2. Bake the bread for about 45 minutes or until the bread sounds hollow when tapped on.

  3. Remove the loaves from the pans and allow them to cool on a rack or clean towel.

  4. The loaves may be bagged and frozen for later use.

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