← Back to recipes

sourdough-bread-bowls

When soup season hits, these sourdough bread bowls are the move—crackly on the outside, soft and steamy inside, ready for ladles of creamy tomato or French onion. They’re simple, hands-off, and use your starter for real tang and great chew. We’ll walk through the Dutch oven method for that bakery crust, shaping into bowls (or two loaves), plus smart storage so you can bake now and enjoy later.

Ingredients