9 Must-Try Fall Sourdough Recipes

Fall sourdough recipes bring exciting new possibilities to your baking routine. Adding seasonal ingredients like pumpkin, apple, and warming spices can transform your basic bread into something special – but getting the amounts right is crucial for success. These tested recipes provide exact measurements and techniques for creating delicious fall-inspired sourdough, ensuring your bread is perfectly fermented and full of autumn flavors.

Table of Contents

Essential Fall Flavors for Sourdough

Fall ingredients can enhance your basic sourdough recipe when added in specific amounts. For spices, add 1-2 teaspoons of ground cinnamon and 1/4 teaspoon of freshly grated nutmeg to your flour before mixing. These spices work best when combined with dry ingredients for even distribution.

When using pumpkin, add 3/4 cup of pumpkin puree to your standard recipe (500g flour). Reduce the water in your recipe by 1/4 cup to maintain proper hydration. Mix the puree in during the initial dough-mixing stage.

For apple additions, dice 1 large Granny Smith or Honeycrisp apple into 1/4-inch pieces. Mix the diced apple with 1 teaspoon of cinnamon, then add during the second fold of your dough. You can also replace 1/4 cup of water with apple cider for additional flavor.

Remember that fruit and puree additions will increase fermentation time by 30-45 minutes. Check dough consistency after 30 minutes – if too sticky, add 1 tablespoon of flour. Always use room temperature ingredients and allow the finished bread to cool completely (2-3 hours) before cutting.

Pumpkin Sourdough Bread

• Start with your basic sourdough recipe (500g flour) and add 1 cup (225g) of pure pumpkin puree – not pumpkin pie filling. Mix this in after combining your flour and water.
• Add 2 tablespoons of maple syrup with the pumpkin puree. This brings out the pumpkin flavor and helps create a golden-brown crust.
• Reduce the water in your recipe by 3/4 cup (175ml) to account for the moisture from the pumpkin puree. Add water gradually – you can always add more if needed.
• For the perfect fall spice blend, combine:
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves Mix these spices with your flour before adding wet ingredients.
• Keep the dough temperature between 75-78°F (24-26°C). The sugars in pumpkin speed up fermentation, so check your dough after 3 hours instead of the usual 4 hours.
• Use rice flour for dusting your hands and banneton – it prevents sticking better than regular flour with this wetter dough.
• During bulk fermentation, perform 4 sets of stretch and folds at 30-minute intervals. The dough should be less sticky after the second fold.
• Proof in the fridge for 8-12 hours. The dough is ready when it slowly springs back when pressed with a finger.
• Bake at 450°F (230°C) for 20 minutes with the lid on, then 20-25 minutes with the lid off. If the crust browns too quickly, lower the temperature to 425°F (218°C) for the final 10 minutes.
• Let the bread cool completely for 2 hours before cutting – the crumb will be moist from the pumpkin and need time to set.

Related: Vegan Sourdough Pumpkin Bread

Apple Cinnamon Sourdough Rolls

For this fall-inspired treat, follow these steps in order. You’ll need an active sourdough starter and about 6-7 hours total (including proofing time):

• Mix your dough ingredients: 1 cup active starter (fed 4-6 hours before), 3½ cups bread flour, ¼ cup white sugar, 2 room temperature eggs, ½ cup warm whole milk, and 1 teaspoon salt.
• Combine wet and dry ingredients in a large bowl. The dough will be slightly sticky. Cover and let rest for 30 minutes.
• During the first 2 hours of bulk ferment, perform 4 sets of stretches and folds every 30 minutes. The dough should become smoother after each fold.
• While the dough ferments, prepare your filling: dice 2 medium Honeycrisp apples into ¼-inch pieces and mix with ½ cup dark brown sugar and 2 teaspoons ground cinnamon
• Quick tip: Cook the diced apples in 2 tablespoons butter for 2 minutes until slightly soft. Let them cool completely before using.
• After bulk ferment (about 4 hours total), roll the dough into a 16×20-inch rectangle on a lightly floured surface.
• Spread 4 tablespoons of soft butter evenly across the dough, leaving a 1-inch border. Add the cooled apple mixture.
• Roll the dough tightly from the long side. Cut into 12 equal pieces using unflavored dental floss or a sharp knife.
• Place rolls in a greased 9×13-inch baking pan. Let proof for 2-3 hours or until noticeably puffy.
• Bake at 375°F for 35-40 minutes until golden brown. Check at 25 minutes – if browning too quickly, cover with foil.

For the brown sugar glaze:

• Mix 1 cup brown sugar with ¼ cup heavy cream and ½ teaspoon vanilla
• Pour over rolls while still warm
• Optional: Add ½ cup chopped toasted pecans on top

Store leftover rolls in an airtight container for up to 2 days. Reheat individual rolls in the microwave for 20 seconds before serving.

Note: If your kitchen is colder than 75°F, proofing times may need to be extended by 30-45 minutes.

Cranberry Walnut Sourdough Loaf

• Start with your basic sourdough recipe using 500g flour, 350g water, 100g active starter, and 10g salt.
• Soak 1 cup (120g) dried cranberries in warm water for 15 minutes, then drain and pat dry with paper towels.
• Toast 1 cup (100g) chopped walnuts at 350°F for 8 minutes on a baking sheet, let cool completely.
• Mix your dough as usual and complete 2 sets of stretch and folds at 30-minute intervals
• During your third fold, add the drained cranberries and cooled walnuts – spread them evenly across the dough surface before folding.
• Complete one final fold after 30 minutes to ensure ingredients are well distributed
• Let the dough bulk ferment for 4-5 hours at 75°F (it may take longer than your usual sourdough due to the add-ins).
• Shape into a boule and proof in a banneton dusted with rice flour for 12-14 hours in the fridge.
• Preheat your Dutch oven to 450°F for 1 hour before baking.
• Dust the top of your dough with rice flour, then turn out onto parchment paper.
• Score the top in any pattern – a simple cross works well with this loaf.
• Bake at 450°F with the lid on for 25 minutes, then remove the lid and bake for another 20-25 minutes until deep golden brown.
• Important: Let cool for at least 2 hours before cutting – the cranberries release moisture and need time to set.
• Store at room temperature for up to 3 days by wrapping in a clean kitchen towel.
• For best results, slice and toast before serving – try with butter, cream cheese, or alongside sharp cheddar.
• If the dough feels too wet after adding cranberries, fold in 2 tablespoons of flour during the next fold.
• The bread freezes well – slice before freezing and thaw individual pieces as needed.
• Use bread flour rather than all-purpose for better structure with the heavy add-ins.
• Keep dough temperature between 74-78°F during bulk ferment – the sugars from cranberries can speed up fermentation.

Rosemary and Thyme Sourdough

• Use your basic sourdough recipe (500g bread flour, 350g water, 100g active starter, 10g salt) and add fresh herbs for a savory twist.
• Finely chop 3 tablespoons fresh rosemary and 2 tablespoons fresh thyme – remove all woody stems first. Using fresh herbs instead of dried makes a big difference in flavor.
• Warm 1/4 cup olive oil with half the chopped herbs (about 2.5 tablespoons total) in a small pan over low heat for 2 minutes. Let cool completely before using.
• Add the cooled herb oil during your second set of stretches and folds. Add the remaining fresh herbs during your final fold.
• Keep dough temperature between 75-78°F during bulk fermentation. The oil can slow fermentation slightly, so you may need an extra 30 minutes.
• Shape as usual and proof in a banneton dusted with rice flour for 12-14 hours in the fridge. The long proof helps develop the herb flavors.
• Preheat your Dutch oven to 425°F (slightly lower than usual to prevent herb burning) for 45 minutes.
• Before baking, brush the top of your loaf with 1 tablespoon of plain olive oil – this helps the crust brown evenly.
• Score your loaf and bake at 425°F with the lid on for 25 minutes, then remove the lid and bake another 20-25 minutes until deep golden brown.
• Let the bread cool for at least 2 hours before cutting. The crumb needs time to set properly.
• For extra flavor, serve warm slices with 2 tablespoons softened butter mixed with 1 teaspoon finely chopped fresh rosemary.
• Store in a paper bag (not plastic) at room temperature for up to 3 days. The bread freezes well – slice before freezing and thaw individual pieces as needed.
• Fresh herbs work best, but if using dried herbs, reduce amounts to 1 tablespoon rosemary and 2 teaspoons thyme.
• For best results with this recipe, total bulk fermentation should be 4-5 hours at room temperature before overnight proofing.
• Watch the dough during bulk ferment – if it feels too wet from the olive oil, add 1-2 tablespoons flour during your next fold.

Sourdough Pumpkin Spice Muffins

These pumpkin spice muffins are a perfect way to use your sourdough discard. They stay fresh for 3-4 days in an airtight container and make great grab-and-go breakfasts.

Here’s what you’ll need:

• 1 cup sourdough discard (room temperature)
• ¾ cup pumpkin puree
• ½ cup vegetable oil
• 2 large eggs
• 1 cup brown sugar
• 1½ cups all-purpose flour
• 2 teaspoons cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ⅛ teaspoon ground cloves
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• Optional: ¼ cup turbinado sugar for topping

Step-by-step instructions:

1. Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners.
2. Mix all wet ingredients in a large bowl: sourdough discard, pumpkin puree, oil, eggs, and brown sugar until smooth.
3. In a separate bowl, combine flour, spices, baking powder, baking soda, and salt.
4. Add dry ingredients to wet ingredients. Mix until just combined – don’t overmix.
5. Fill muffin cups to the top.
6. If using, sprinkle turbinado sugar on top of each muffin.
7. Bake at 425°F for 5 minutes, then reduce temperature to 350°F (don’t open the oven door).
8. Continue baking for 15-18 minutes until a toothpick comes out clean.

Helpful tips:

• Room temperature ingredients will give you the best rise
• If your discard has been in the fridge for over 5 days, add an extra ¼ teaspoon of baking soda
• Store in an airtight container at room temperature for up to 4 days
• To freeze, wrap individual muffins in plastic wrap and store them in a freezer bag for up to 2 months
• To reheat frozen muffins, microwave for 20-30 seconds

Optional maple cream cheese glaze:

• Mix 4 oz softened cream cheese with 2 tablespoons maple syrup
• Add 1-2 tablespoons milk until you reach the desired consistency
• Spread on cooled muffins

These muffins work great for bake sales, breakfast meetings, or as an afternoon snack with coffee or tea.

Maple Pecan Sourdough Bread

For this sweet fall creation, you’ll need an active sourdough starter and about 12-14 hours total (including overnight proofing):

• Mix your base ingredients: 500g bread flour, 300g filtered water, 100g active starter (fed 4-6 hours before), 10g salt, and 80g (1/3 cup) pure maple syrup
• Toast 150g (1½ cups) pecans at 350°F for 8 minutes. Once cooled, roughly chop 100g, leaving 50g as halves for topping
• Mix flour and water until no dry spots remain. Cover and let rest for 30 minutes – this rest helps develop gluten
• Add your starter, salt, and maple syrup. Mix thoroughly with wet hands until well combined
• During the first 2 hours, perform 4 sets of stretches and folds every 30 minutes. The dough will become smoother and stronger with each fold
• Add the chopped pecans during your third fold, incorporating them gently throughout the dough
• Let the dough bulk ferment for 4-5 hours at 75°F until it’s puffy and has increased by about 50% in size
• Shape into a boule, press the reserved pecan halves into the top, and place in a banneton dusted with rice flour
• Cover and refrigerate for 8-12 hours. The dough is ready when it slowly springs back when gently pressed
• Preheat your Dutch oven to 450°F for 1 hour before baking
• Turn out your cold dough onto parchment, score as desired, and transfer to the hot Dutch oven
• Bake covered for 25 minutes, then reduce temperature to 425°F and remove the lid
• Continue baking for 20-25 minutes until deep brown. If the crust browns too quickly, tent with foil
• Cool completely on a wire rack for at least 3 hours before slicing

Quick tips for success:

• If your dough feels too sticky during folds, dust your hands with water instead of flour
• Test for doneness by checking internal temperature – should reach 205°F
• The maple syrup speeds up fermentation, so watch your dough closely
• For the best flavor, use grade-A dark maple syrup

Store in a bread bag at room temperature for up to 3 days. Freeze-sliced for up to 2 months. For the freshest taste and strongest maple flavor, enjoy within 24 hours of baking.

Note: If your kitchen is cooler than 75°F, you may need to extend bulk fermentation by 1-2 hours. Watch the dough, not the clock – it should look puffy and alive before shaping.

Sourdough Apple Cider Donuts

Transform your sourdough discard into these tender, cider-spiced donuts. You’ll need about 3 hours total (including resting time) and a standard donut pan:

• Mix your wet ingredients: 1 cup sourdough discard, 1 cup reduced apple cider*, 2 large eggs (room temperature), ¼ cup melted butter, and ¼ cup vegetable oil
• Combine your dry ingredients: 2½ cups all-purpose flour, ¾ cup brown sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, and ¾ teaspoon salt
• For the cider reduction*: Simmer 2 cups apple cider over medium heat until reduced to 1 cup (about 15-20 minutes). Cool completely before using
• Mix wet ingredients into dry until just combined. The batter will be thick but still spoonable
• Cover and let rest at room temperature for 45-60 minutes – this develops better flavor and texture
• Preheat oven to 350°F. Generously grease two 6-cavity donut pans with butter or baking spray
• Spoon or pipe batter into donut pans, filling each cavity about ¾ full
• Bake for 12-14 minutes until donuts spring back when lightly pressed. Don’t overbake
• Let cool in pans for 5 minutes, then turn out onto a wire rack

For the cinnamon-sugar coating:

• Mix 1 cup granulated sugar with 2 teaspoons ground cinnamon
• While the donuts are still warm (but not hot), brush lightly with melted butter
• Toss in cinnamon-sugar mixture until well coated

Quick tips for success:

• Use room temperature ingredients for the best rise
• Don’t skip reducing the cider – it concentrates the flavor
• If your discard has been in the fridge for over 5 days, add an extra ¼ teaspoon of baking soda
• No donut pan? Make donut holes using a mini muffin tin
• For extra apple flavor, replace ¼ cup flour with apple cider mix

Storage tips:

• Best eaten same day while the coating is crisp
• Store uncovered at room temperature for up to 24 hours
• Freeze uncoated donuts for up to 1 month
• To refresh the next day, warm it for 10 seconds in the microwave before serving

Note: These donuts are best made with a discard that’s no more than 7 days old. The tangier your discard, the more complex your donut flavor will be – but too tangy can overpower the apple cider.

Makes 12 standard-sized donuts. Double the recipe for a bake sale or fall gathering – these disappear quickly!

Butternut Squash Sourdough Focaccia

This recipe takes 14-16 hours total, including overnight fermentation. It makes one 13×9 inch focaccia:

• Main dough ingredients: 500g bread flour, 375g water (75% hydration), 100g active starter (fed 4-6 hours before), 10g salt, and 50g olive oil
• Topping ingredients: 1 medium butternut squash (peeled and sliced into ⅛-inch half-moons), 4 garlic cloves (thinly sliced), 3 tablespoons fresh rosemary, flaky sea salt, olive oil for drizzling
• Mix flour and water until combined. Cover and rest for 30 minutes
• Add starter, salt, and 25g olive oil. Mix thoroughly
• Perform 4 sets of stretch and folds over 2 hours, 30 minutes apart
• Let dough ferment at room temperature (75°F) for 4-6 hours until increased by about 50%
• Prepare squash: toss slices with olive oil, salt, and pepper. Roast at 400°F for 20 minutes until tender. Cool completely
• Line a 13×9 inch pan with parchment and add the remaining 25g olive oil
• Put the dough in the pan, rest for 10 minutes if needed, then stretch to fill the pan
• Make dimples in the dough surface with oiled fingers
• Cover and refrigerate for 8-12 hours or overnight

Spiced Pear and Walnut Sourdough

This recipe yields one large loaf and takes about 14 hours total, including overnight proofing:

• Mix base ingredients: 500g bread flour, 350g water, 100g active starter (fed 4-6 hours before), 10g salt
• For add-ins: 2 firm pears (about 300g), 150g walnuts, 2 teaspoons ground ginger, 1 teaspoon cardamom, 1 teaspoon cinnamon
• Prepare pears first: dice into 1/2-inch cubes, and place on paper towels to drain excess moisture
• Toast walnuts at 350°F for 8 minutes, let cool, then chop roughly
• Mix flour and water until combined. Cover and rest for 30 minutes
• Add a starter and salt. Mix thoroughly
• Perform 4 sets of stretch and folds over 2 hours, 30 minutes apart
• Mix spices with drained pear cubes and walnuts
• After the third fold, add the spiced pear mixture and walnuts
• Complete one final fold to distribute add-ins
• Let the dough ferment at 75°F for 4-5 hours until increased by 40-50%
• Shape into a boule and place in banneton dusted with rice flour
• Cover and refrigerate for 8-12 hours

Next day:

• Preheat Dutch oven to 450°F for 1 hour
• Take the dough from the fridge, turn it onto parchment
• Score top with a cross or pattern
• Bake covered 30 minutes
• Remove lid, reduce heat to 425°F
• Bake 20-25 minutes more until dark golden

Problem-solving:

• If the dough is too wet: add 1 tablespoon of flour during the folds
• If pears are very ripe: reduce water by 25g
• If add-ins tear dough: chop into smaller pieces
• If bottom burns: place sheet pan on lower rack
• If dough sticks to banneton: use more rice flour
• If the crust browns too fast: cover it with foil
• If loaf spreads when turned out: proof 30 minutes less next time
• If the crumb is gummy: let cool completely before cutting

Storage:

• Cool 4 hours before cutting
• Keep at room temperature 3 days
• Freeze sliced up to 2 months
• Best eaten within 48 hours
• Thaw frozen slices at room temperature
• Refresh slices in the toaster for the best texture

Essential tips:

• Use firm, just-ripe pears – overripe ones release too much moisture
• Pat pears dry multiple times before adding them to the dough
• Keep dough temperature at 75°F for consistent fermentation
• Watch dough volume, not time – should increase by about 50%
• Test starter float test before mixing dough
• Use rice flour, not regular flour, for dusting
• Score deeper than usual to account for extra moisture
• Don’t skip toasting the walnuts – prevents soggy nuts
• Check internal temperature should reach 205°F
• Let shaped dough pass the poke test before baking
• Use bread flour, not all-purpose, for better structure
• Check dough temperature with a thermometer if unsure

Note: In cooler kitchens (below 75°F), fermentation may need extra 1-2 hours. The moisture from pears can speed up fermentation, so check the dough after 4 hours.

Using Sourdough Discard for Fall Treats

Instead of throwing away your extra sourdough starter, you can use it to make delicious fall treats. Here’s how to turn your discard into three different recipes:

For pancakes or waffles with a fall twist, mix 1 cup of discard with ½ cup milk, 1 egg, 2 tablespoons melted butter, and ¼ cup pumpkin puree. In another bowl, combine ¾ cup flour, 1 teaspoon each of baking powder and pumpkin pie spice, and 2 tablespoons brown sugar. Mix everything and cook on a medium-hot griddle. For crispier waffles, use ¼ cup butter instead.

You can also make crackers that go well with cheese. Mix 1 cup discard with ½ cup room temperature butter, 1 cup flour, and 1 teaspoon salt. Add 1 teaspoon of fresh rosemary and ¼ teaspoon of ground sage for fall flavor. Roll the dough very thin, brush with olive oil, and sprinkle with salt. Cut into squares and bake at 350°F for 15-20 minutes until crispy.

For maple-glazed scones, combine 1 cup discard with 1½ cups flour, ¼ cup sugar, 2 teaspoons baking powder, and 1 teaspoon apple pie spice. Mix in ½ cup cold butter until the mixture looks like crumbs. Add ½ cup diced dried apples, ¼ cup chopped pecans, and ¼ cup heavy cream. Shape into a circle, cut into wedges, and bake at 400°F for 15-18 minutes. Top with a glaze made from powdered sugar and maple syrup while warm.

Keep your discard in the fridge during the week. When you want to bake, let it come to room temperature first – cold discard makes heavy, dense baked goods. The sour taste of discard works well with fall spices and adds good flavor to both sweet and savory recipes.

These recipes help you use up leftover starter while making tasty fall treats. You can make them ahead of time – crackers stay fresh for a week in an airtight container, and both scones and pancakes freeze well for up to a month.

Fall Sourdough Recipes Made Simple

Fall sourdough baking is straightforward when you understand the essentials. Success comes from knowing how seasonal ingredients work with your dough – like reducing water when adding pumpkin puree or preparing fruits and nuts correctly. These recipes give you exact measurements and temperatures, so you won’t have to guess, and even your leftover starter becomes useful for making treats like apple cider donuts and scones. So let’s create amazing fall sourdough that you’ll be proud to share!

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