This page contains the recipes that worked best for me as I continue to experiment with baking naturally leavened sourdough breads from home. If you are starting out, the first step will be to create a sourdough starter. This should take you about a week to get going. From there, the journey begins and you can try your hand at an array of different breads, utilizing various types of flour and incorporating ingredients that work best for you.

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Sourdough Starter
Time: 7 to 10 days
Difficulty: Easy
Flour: 50% rye and 50% white flour

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Pain au Levain
Time: 24 hours
Difficulty: Medium
Flour: White and whole wheat

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Rye
Time: 12 to 15 hours
Difficulty: Easy
Flour: 100% rye