Sourdough Beer Bread

Using a combination of sourdough starter and beer creates a deep, complex flavor with a subtle tang and rich maltiness. It’s the kind of loaf that works just as well beside a bowl of chili as it does as toast slathered with butter and jam. And it’s forgiving and simple enough for first-time sourdough bakers to feel confident tackling.

This is one of those “back pocket” recipes—reliable, adaptable, and always satisfying.

Why you’ll love this recipe

• Easy to make – No need for perfect shaping or advanced techniques.
• Big flavor, minimal effort – The combo of beer and sourdough gives this bread rich depth with very little hands-on time.
• Versatile loaf – Slice it for sandwiches, dunk it in soup, or toast it with butter for breakfast.

If you love a sourdough loaf with a twist, you’ll definitely want to try my roasted garlic sourdough, rosemary sourdough, strawberry sourdough bread, or even chocolate sourdough! These recipes are all about flavor-forward, fun-to-make loaves that help you explore what your starter can do beyond basic bread.

How to make sourdough beer bread

This bread is as unfussy as it gets, and it’s perfect for when you want a flavorful homemade loaf without spending the whole day in the kitchen. For full instructions, scroll to the recipe card below—but here’s the quick version:

Step One: Mix the dough

Stir together flour, beer, and active sourdough starter in a large bowl until just combined. Let it rest for 20 minutes. Add the salt and gently knead to incorporate.

Step Two: Bulk fermentation

Over the next 90 minutes, do four quick stretch-and-folds every 20 minutes. Cover the dough and let it rest one final time before shaping.

Step Three: Shape and final rise

Shape the dough into a round, place it in a well-floured banneton or bowl, and let it proof until puffed and nearly doubled—about 1.5 hours at room temperature. (Or pop it in the fridge for a cold-proof overnight.)

Step Four: Bake

Preheat your oven to 450°F with a Dutch oven inside. Score the dough, bake covered for 30 minutes, then uncover and bake for 10–15 minutes more until golden brown. Cool on a wire rack before slicing.

Serving ideas

This beer bread is hearty, flavorful, and perfect for meals all day long. Try it:

• Toasted and topped with butter, jam, or cheese
• Turned into melty grilled cheese sandwiches
• Served beside soups, stews, or chili
• Sliced thick and used for hearty breakfast sandwiches
• Cubed for stuffing or croutons

How to store your bread

Once cooled completely, store your loaf at room temperature wrapped in a clean kitchen towel or in a bread bag. Avoid refrigerating—sourdough dries out faster in the fridge! For longer storage, slice and freeze in a zip-top bag, then toast slices straight from the freezer.