I absolutely love the health benefits I get from sourdough.

Unfortunately, sourdough takes planning.

Lots of planning.

Feeding the starter. Allowing it to become active. Making the dough. Allowing the dough to rise. And waiting…

But what if I told you that isn’t how it has to be?

You’re in luck.

Because that’s exactly what I’m telling you. Meet (cue announcer voice) the ultimate sourdough wheat recipe: the sourdough recipe you can use for almost anything.

Planning without planning

Being healthy requires preparation.

Kefir, soaking, sprouting, fermenting, sourdough — key components of my diet and lifestyle — all require time and planning. Yet contrary to what you may think, I’m not much of a planner.

This sourdough wheat recipe gives you tons of space for creativity and whim. While I usually know what I’m going to eat for breakfast, I rarely know what I’ll have for lunch or dinner until an hour or two beforehand.

I’m allowed this freedom because I set myself up for healthy living. There’s no need for planning every healthy meal I’m going to eat.Sprouting is easy and increases nutrition of lentils

I constantly have legumes soaking and sprouting in jars.

Kefir grains fermenting to create kefir water

I’m always replenishing my kefir every few days.

Ultimate wheat recipe preparation

And I prepare many batches of this ultimate sourdough wheat recipe multiple times a week.

Doing this gives me options to work with when meal time approaches and I need to figure out something to make.

Bread and mango chutney

A recipe for (almost) everything

I’m not saying you can bake everything you’ll ever want from this recipe.

But you can come pretty darn close. You can use this recipe for:

  • Cinnamon/Caramel Rolls
  • Stuffed Sourdough Rolls
  • Bread and Bean Cups
  • Wholegrain Pizza
  • Whole Wheat Sourdough Bread
  • Fresh Sourdough Pasta
  • Sourdough Pie Crust

Or use it when you want to make your own invention in the kitchen.

There are two things I’m going to give you in this post:

  1. My basic sourdough recipe with incredibly easy instructions for preparing it
  2. A collection of different recipes I make using my ultimate sourdough recipe
New to the wonderful world of sourdough? Check out my Two-Step Sourdough Buffins recipe to get started.

Sourdough Buffins

The Ultimate Sourdough Recipe

If you’ve been avoiding sourdough because of the fussy times it requires, your excuse is no longer valid.

If you have a few of these recipes in your fridge at all times, you can enjoy wholesome sourdough wheat recipes whenever you want. It’s extremely versatile.

Vegan and free of added salt, sugar, oil, soy, nuts and seeds.

Reasons to love this recipe: versatile, easy, sourdough, only 3 ingredients

Serves around 2 for a main meal.


  • 150 g active sourdough starter
  • 350 g whole wheat flour
  • 150 g water


Add all ingredients to a large mixing bowl.

Mix well until no liquid remains. Then use your hands to knead the dough into a ball.

Place the dough in a sealed container (or ziplock bag). Refrigerate for at least 1 day. Or up to 7 days.

Use in recipes as desired.

Note: I usually allow the dough to come to room temperature before using in a recipe. But if you’re in a hurry or forgot to take the dough out, it can be used straight from the fridge. In that instance, try to warm it slightly by kneading for a few moments.

Cinnamon/Caramel/Delicious RollsHomemade sourdough cinnamon rolls

A craving for cinnamon or caramel rolls no longer means devoting hours to complete the delicious endeavor.

With the ultimate wheat recipe, make caramel rolls in an hour or less. And they’ll be healthy.


  • 1 ultimate sourdough wheat recipe
  • Filling of your choice (e.g. cinnamon, blended dates, or even mashed pumpkin)


Allow the dough to come to room temperature for 1-2 hours. Preheat oven to 355° F (180° C).

Prepare the filling of your choice. If you’re using a dry filling, like cinnamon, around 2-3 tablespoons of mixture will do. If using a wet filling, around 1 cup of filling will suffice.

If you want fluffy rolls, use your hands as much as possible to stretch the dough into a large rectangle. Use a rolling pin if you want dense rolls.

I usually stretch mine out into a rectangle roughly 12 inches (30 cm) long and 8 inches (20 cm) tall.

Next, evenly sprinkle or spread your filling onto your dough. Roll it up and rotate so the seam is on the bottom.

Use a piece of string or floss to cut the dough into pieces (I normally do 12). Place the rolls on a nonstick or aluminum foil-prepared baking pan.

Bake for 25-30 minutes or until slightly golden. Allow the rolls to cool for 5 minutes before enjoying.

Tip: Blended dates make a healthy filling for caramel rolls.

Stuffed Sourdough Rolls

Sourdough rolls filled with brown rice and dates

These stuffed sourdough rolls are fantastic if you need a meal on the go.

All you need to do is prepare them the previous day. Wrap them up and eat at your convenience.

They’re mess-free and calorically dense. Keep your bag small and belly full.


  • 1 ultimate sourdough wheat recipe
  • 2-3 cups filling of choice, cooled


Allow the dough to come to room temperature for 1-2 hours if you have time. (Sometimes I don’t have time and make them right before I leave.)

Preheat oven and baking sheet to 375° F (190° C).

Divide the dough into two even portions. Roll one of the pieces out into a medium rectangle between 6-7 inches (15-18 cm) wide and 10 inches (25 cm) tall.

Place half of your filling in the middle of the dough. Roll the filling with the dough like a burrito:

  1. fold in the sides
  2. then fold the side closest to you
  3. ensure the filling is secured in the dough

Repeat with remaining dough.

Quickly place the rolls on the hot baking sheet and bake for 15-25 minutes, or until dough is golden and doesn’t give when tapped.

Tip: My favorite healthy fillings are seasoned rice, fruit or potatoes.

Bread and Bean CupsBread and Bean Cups with added carrot

Bread and Bean cups are my latest obsession since acquiring nonstick muffin pans.

They can make a fun meal for two. Or be the perfect appetizer to bring to your next get-together. I’m sure they’ll be enjoyed either way.


  • 1 ultimate sourdough wheat recipe
  • 1- 1 1/2 c mashed cooked legume
  • 1 1/2 c whole cooked legumes
  • Desired flavors


Allow the dough to come to room temperature for 1-2 hours (if you have time). Preheat oven to 375° F (190° C).

Divide the dough into 12 even balls. Roll the dough into circles around 4-5 inches (10-13 cm) wide. Place dough into muffin tins, folding as necessary to fit into tins. Bake the crust for 10 minutes.

While the crust bakes, combine all of your legumes and desired spices together. When 10 minutes is up, take out the crusts and fill the cups with the legume mixture.

Place back in the oven and bake for another 10 minutes. Allow them to cool for a few minutes before enjoying.

Psst. Add chopped fruit or vegetables to make them more nutritious.

Wholegrain Pizza

Homemade carato pizza on a whole wheat sourdough base

Can anybody deny a slice of pizza?

I can’t.

And now you (and I) can guiltlessly enjoy pizza every week. Simply make sure to skip the fatty toppings and load up on healthy veggies instead.


  • 1 ultimate sourdough wheat recipe
  • 1-2 cups pizza sauce
  • Toppings (I usually do 3-4)


Allow the dough to come to room temperature for 1-2 hours.

Shape the dough into a pizza crust, flour the bottom with extra flour and place on a piece of aluminum foil to rise. Allow the bread to rise for 3-4 hours.

Preheat oven to and baking pan to 430° F (210° C)

Add the pizza sauce and toppings to your crust. Quickly transfer the pizza crust to the preheated baking pan. Bake for 10-15 minutes or until the crust has turned golden brown.

Allow the pizza to cool for 5 minutes before enjoying.

Tip: Add delicate toppings (i.e. mushrooms, spinach, etc.) in the middle of the baking time as to not overcook them.

Whole Wheat Sourdough Bread
Homemade bread and fresh fruit

This isn’t the perfect bread, but it works for a basic bread recipe.

You won’t need to fuss over yeast or temperatures with this recipe. The bread is dense, yet the ease at which the recipe comes together makes up for the minimal rise.


  • 1 ultimate sourdough wheat recipe


Allow the dough to come to room temperature for 1-2 hours.

Knead the dough for a few minutes before shaping into a log. Flour the bottom and sides of the dough before placing in a nonstick bread pan. Cover with plastic and allow the bread to rise for 8-12 hours (or overnight).

Preheat oven to 415° F (210° C). Bake bread for 30-35 minutes — 30 minutes for a less thick crust, or longer for crispier crust but drier bread.

When sufficiently cool, remove the bread from the bread pan. Allow the bread to cool for at least 30 minutes before slicing and enjoying.

Fresh Sourdough PastaFresh sourdough pasta with Carato sauce and veggies

You can now indulge in pasta whenever you want with my fresh sourdough pasta recipe. Eat as much of this wholesome pasta as you desire.


  • 1 ultimate sourdough wheat recipe
  • 2-3 cups pasta sauce of choice
  • Vegetables (optional)


Allow the dough to come to room temperature for 1-2 hours.

Roll the dough out into thin sheets and then slice into pasta noodles. I have a pasta maker so this task is a lot easier for me than it will be for those without one.

Bring a large pot of water to a rolling boil. Quickly drop the pasta noodles into the water. Boil the noodles for a total of 4-5 minutes. This includes the time it takes for the water to come back to a boil.

Drain the noodles and toss with sauce and vegetables as desired. Enjoy immediately.

Sourdough Pie CrustSourdough pie crust

Need a pie quick?

If you have my ultimate wheat recipe on hand, you can fashion a healthy pie in a flash. Its perfect for last-minute guests and sudden sugar cravings.

Just make sure to keep the pie healthy by filling it with fruit. Stay away from the added sugar and butter.


  • 1 ultimate sourdough wheat recipe
  • 3-4 cups pie filling


Allow the dough to come to room temperature for 1-2 hours. Preheat oven to 375° F (190° C).

Divide the dough into two equal pieces. Roll each piece into a circle 11-12 inches (27-31 cm) wide.

Gently place one circle into a pie plate. Fill with pie filling and cover with the remaining crust. Cut off dough that hangs over the edges, then pinch the two crusts together to seal.

Slice the top pie crust a few times to allow steam to escape the pie while baking. Bake in the oven for 45 minutes to an hour, or until golden.


What do you want to make with this recipe? I’m dying to make mini pumpkin pies for Thanksgiving.

  • Updated 3 years ago
Sara Binde

Sara is a health and nutrition coach. She advocates for a whole foods plant-based lifestyle and teaches the world how to achieve weight loss.