Last updated on January 28th, 2026
Winter baking with sourdough starter brings a special kind of comfort. The slow fermentation process fills your home with warmth while snowflakes fall outside, and nothing beats pulling a freshly baked loaf from the oven when temperatures drop.
I’ve put together five sourdough recipes that work beautifully during the cold months. Each one uses seasonal ingredients and techniques that make winter baking more enjoyable. From hearty loaves packed with nuts and dried fruit to sweet breakfast treats, these recipes will help you make the most of your active starter.
Table of Contents
- Cranberry Walnut Sourdough Bread
- Cinnamon Raisin Sourdough
- Rosemary Olive Oil Sourdough
- Dark Chocolate Cherry Sourdough
- Seeded Multigrain Sourdough
- General Winter Sourdough Tips
- Storing Winter Sourdough
- Baking in Cold Weather
Cranberry Walnut Sourdough Bread
This festive loaf combines tart dried cranberries with crunchy walnuts in a tangy sourdough base. The cranberries add bursts of sweetness while the walnuts provide texture and richness.
Ingredients
- 500g bread flour
- 350g water (70% hydration)
- 100g active sourdough starter (100% hydration)
- 10g salt
- 150g dried cranberries
- 100g walnuts, toasted and roughly chopped
How to Make
- Mix the flour and water together in a large bowl and let rest for 30 minutes (autolyse).
- Add the starter and salt to the dough, then mix thoroughly using your hands or a dough scraper until fully incorporated.
- Perform a series of stretch and folds every 30 minutes for the first 2 hours of bulk fermentation.
- After the second stretch and fold, incorporate the cranberries and walnuts by flattening the dough slightly and spreading the add-ins across the surface, then folding them in gently.
- Continue bulk fermentation at room temperature (68-72°F) for 4-6 hours total, until the dough has increased in volume by about 50%.
- Shape the dough into a round or batard, place in a banneton basket, and refrigerate for 8-12 hours.
- Preheat your oven to 450°F with a Dutch oven inside for 45 minutes.
- Score the cold dough and transfer it into the hot Dutch oven, bake covered for 20 minutes, then uncovered for 25-30 minutes until deep golden brown.
Tips: Soak the cranberries in warm water for 10 minutes before adding them to prevent them from drawing moisture from your dough. Toast the walnuts in a dry pan until fragrant to bring out their flavor. If your kitchen is particularly cold in winter, extend the bulk fermentation time or find a warmer spot for your dough.
Related:
Cinnamon Raisin Sourdough
Sweet, aromatic, and absolutely delicious toasted with butter, this cinnamon raisin sourdough makes breakfast something to look forward to on cold mornings.
Ingredients
- 450g bread flour
- 50g whole wheat flour
- 325g water
- 100g active sourdough starter
- 10g salt
- 40g honey
- 2 tablespoons ground cinnamon
- 175g raisins
- 30g melted butter (optional, for enrichment)
How to Make
- Combine both flours with water and allow to rest for 45 minutes.
- Mix in the starter, salt, honey, and melted butter (if using) until the dough comes together smoothly.
- During the first stretch and fold, sprinkle half the cinnamon over the dough surface before folding.
- Perform stretch and folds every 30 minutes for 2.5 hours.
- After the third fold, add the raisins and remaining cinnamon, distributing them throughout the dough.
- Complete bulk fermentation (another 2-3 hours) until the dough feels puffy and shows some bubbles on the surface.
- Shape gently to avoid squishing the raisins, then place in a banneton for an overnight cold proof.
- Bake in a preheated 450°F Dutch oven: 20 minutes covered, 20-25 minutes uncovered.
Tips: Plump your raisins in warm water or apple juice for 15 minutes before adding to the dough. The honey helps create a softer crumb, which works well for breakfast bread. Don’t over-mix when adding the cinnamon or you’ll end up with muddy-colored dough rather than beautiful swirls. Score this loaf with a simple cross pattern to let it expand evenly.
Related:
Rosemary Olive Oil Sourdough
This savory loaf uses olive oil to create a tender crumb with a slightly crispy crust. Fresh rosemary adds an earthy, aromatic quality that pairs wonderfully with winter soups and stews.
Ingredients
- 500g bread flour
- 340g water
- 60g extra virgin olive oil
- 100g active sourdough starter
- 11g salt
- 3 tablespoons fresh rosemary, finely chopped
- Flaky sea salt for topping
How to Make
- Mix flour, water, and olive oil together, then rest for 30 minutes.
- Add starter and salt, mixing until fully combined and the dough becomes smooth.
- Perform 4 sets of stretch and folds, spaced 30 minutes apart.
- Fold in the chopped rosemary during the third stretch and fold session.
- Bulk ferment for 4-5 hours at room temperature until the dough increases by 40-50%.
- Shape into a round boule and place seam-side up in a banneton dusted with rice flour.
- Cold proof in the refrigerator for 10-14 hours.
- Before baking, brush the top with a little olive oil and sprinkle with flaky salt and a few small rosemary sprigs.
- Bake at 450°F in a covered Dutch oven for 20 minutes, then uncovered for 25 minutes.
Tips: Use good quality extra virgin olive oil since it significantly impacts the flavor. Fresh rosemary works much better than dried for this recipe. If you want an even more pronounced rosemary flavor, let some sprigs steep in the warm water before mixing your dough, then remove them before adding the flour. The olive oil makes this dough slightly easier to handle than standard sourdough.
Related:
Dark Chocolate Cherry Sourdough
This indulgent loaf balances the deep richness of dark chocolate with the bright tang of dried cherries. It’s wonderful for weekend brunch or as an afternoon treat with coffee.
Ingredients
- 450g bread flour
- 50g cocoa powder (Dutch-processed)
- 340g water
- 100g active sourdough starter
- 10g salt
- 50g brown sugar
- 150g dark chocolate chunks or chips (60-70% cacao)
- 125g dried tart cherries
- 30g melted butter
How to Make
- Whisk together the flour and cocoa powder, then mix with water and rest for 30 minutes.
- Add starter, salt, brown sugar, and melted butter, mixing thoroughly.
- Perform stretch and folds every 30 minutes for the first 2 hours.
- Gently fold in the chocolate chunks and cherries after the second stretch and fold.
- Continue bulk fermentation for another 2-3 hours until the dough shows good fermentation activity.
- Shape carefully (the chocolate makes the dough a bit fragile) and place in a banneton.
- Refrigerate for 8-16 hours.
- Bake at 425°F (slightly lower due to the sugar content) covered for 22 minutes, uncovered for 20-25 minutes.
Tips: Dutch-processed cocoa gives a deeper color and less acidic flavor than natural cocoa. Don’t skip the butter in this recipe as it helps counteract the drying effect of cocoa powder. Use chocolate chunks rather than chips when possible since they create bigger pockets of melted chocolate throughout the loaf. This dough will be slightly darker and harder to judge doneness visually, so use temperature instead (around 205°F internal).
Related:
Seeded Multigrain Sourdough
Packed with various seeds and whole grains, this nutritious loaf has a hearty texture and nutty flavor that stands up well to robust winter meals.
Ingredients
- 350g bread flour
- 100g whole wheat flour
- 50g rye flour
- 360g water
- 100g active sourdough starter
- 11g salt
- 75g mixed seeds (sunflower, pumpkin, sesame, flax)
- 50g rolled oats
- 25g honey or molasses
- Additional seeds for coating
How to Make
- Soak the rolled oats in 50g of the water (taken from the total) for 30 minutes.
- Mix the remaining water with all three flours and autolyse for 30 minutes.
- Add the soaked oats, starter, salt, and honey to the dough.
- Mix well until all ingredients are evenly distributed.
- Toast the mixed seeds lightly in a dry pan, then cool completely.
- Perform stretch and folds every 30 minutes for 2.5 hours, incorporating the seeds during the second fold.
- Bulk ferment for another 2-3 hours until the dough shows good volume increase.
- Shape the dough, then spray or brush with water and roll in additional seeds to coat the exterior.
- Place in banneton seam-side up and cold proof for 10-16 hours.
- Bake at 450°F covered for 25 minutes, uncovered for 25-30 minutes.
Tips: Toasting the seeds enhances their flavor and helps them stay crunchy in the finished loaf. The combination of whole wheat and rye adds complexity to the flavor. If you want a softer crumb, increase the hydration slightly to 75% since whole grains absorb more water. For a beautiful presentation, coat only the top of the loaf with seeds by gently pressing the shaped dough onto a plate of seeds before placing in the banneton.
Related:
General Winter Sourdough Tips
Cold weather affects sourdough fermentation more than many bakers realize. Here are some strategies to help your winter baking succeed:
Temperature Management: Your dough ferments slower in cold kitchens. If your house is particularly chilly, try placing your dough in the oven (turned off) with just the light on, or near (not on) a radiator. A consistent temperature between 68-75°F works best.
Starter Maintenance: Feed your starter with slightly warmer water in winter to help activate the yeast and bacteria. Keep it in a warmer spot in your kitchen, away from drafty windows.
Longer Fermentation: Don’t rush the process just because the recipe says 4-5 hours. Watch the dough, not the clock. In winter, bulk fermentation might take 6-8 hours at room temperature.
Hydration Adjustments: Winter air tends to be drier, which can affect flour moisture content. You might need to add 10-20g more water than you would in summer months.
Proofing Times: The overnight cold proof in the refrigerator becomes even more forgiving in winter since kitchens are cooler to begin with. You can extend this to 16-18 hours without overproofing.
Oven Spring: Preheat your Dutch oven for a full 45 minutes to ensure it’s thoroughly hot. The temperature contrast between cold dough and hot vessel creates better oven spring.
Storing Winter Sourdough
These loaves will stay fresh at room temperature for 3-4 days when stored properly.
Keep them cut-side down on a cutting board, or wrap them loosely in a clean kitchen towel. For longer storage, slice and freeze individual portions in freezer bags for up to three months.
The enriched loaves (cinnamon raisin and chocolate cherry) have slightly shorter shelf lives due to their added ingredients but make excellent toast even after a few days.
- Food Preservation: Ziploc Gallon Freezer Bags help extend the life of food and protect your food investment
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
Baking in Cold Weather
Winter sourdough baking requires patience and attention to your dough’s signals rather than strict adherence to timing. Each of these recipes can be adapted based on your schedule, your starter’s strength, and your kitchen temperature. Start with one recipe, get comfortable with the process, then experiment with the others. Your winter weekends will thank you.
