How to Make the Best Sourdough Beer Bread

This sourdough beer bread is my go-to when i want sourdough bread, but don’t have time for the full process. Made with 6 simple ingredients, it is crusty on the outside with a soft and fluffy interior. This recipe is perfect for new sourdough bakers or busy home cooks who love homemade bread but are short on time.

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Why You’ll Love This Recipe 

• Easy: This sourdough beer bread recipe does not require kneading or rise time. Just mix and bake. 
• No commercial yeast: The sourdough starter and the beer take care of the rise, making commercial yeast unnecessary. 
• Great for beginners: This recipe is virtually fail-proof; perfect for sourdough newbies.
• Customizable: You can keep this recipe simple, or add cheese, herbs, or garlic for a tasty spin.
• Perfect texture: Soft and chewy inside, with a golden crusty exterior. 
• Complex flavor: The addition of sourdough in this beer bread recipe gives a deep, rich flavor. 

Sourdough Beer Bread Ingredients

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• Sourdough Starter: Sourdough Starter gives the beer bread the signature sourdough flavor and additional lift.
• Beer: Beer acts as the primary leavening agent. The carbonation helps with the lift, and the yeast adds a depth of flavor. Avoid dark or bitter beers unless you like an intense flavor. 
• All-purpose flour: This is the main structure of the bread. All-purpose flour keeps the bread light while still allowing gluten development. 
• Sugar: Balances out the bitterness of the beer and the tanginess of the sourdough starter. 
• Salt: Enhances the flavor and strengthens the gluten structure.
• Baking Powder: Because this is a no-rise quick bread, the baking powder gives you a reliable rise.  

Tools 

• Mixing bowls
• Whisk 
• Spatula 
• Loaf pan  
• Measuring cups and spoons
• Wire rack
• Bread knife

How to Make Sourdough Beer Bread: Step-by-Step Instructions 

Preheat and prep

Preheat the oven to 378°F and grease a 9×5 loaf pan with butter or cooking spray. 

Mix dry ingredients 

In a large mixing bowl, whisk together flour, sugar, salt, and baking powder. 

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Add wet ingredients 

Add the starter and beer to the dry mixture. Stir until everything comes together; the dough will be thick and sticky. 

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Transfer to pan 

Scoop the batter into the prepared loaf pan and spread it out evenly. 

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Bake 

Bake for 45-50 minutes until golden brown and a toothpick comes out clean. 

Cool and enjoy 

Let cool in the bread pan for 10 minutes, then transfer to a wire rack. Allow to cool for at least 30 minutes before slicing to allow the bread to finish setting up.

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Long Fermentation Instructions 

If you have time, allow the dough to long ferment to increase digestibility and deepen the flavor. 

Mix the dough 

In a large mixing bowl, combine flour, sugar, salt, sourdough starter, and beer. Mix until you have a sticky dough. Do not add the baking powder. 

Cover with a lid or plastic wrap. 

Bulk fermentation 

Let the dough sit at room temperature for 8-12 hours. It will rise slightly. 

Preheat and prep

Preheat oven to 375°F and grease a 9×5 loaf pan with butter or cooking spray. 

Add baking powder 

Once fermented, sprinkle the baking powder over the dough and fold it in with a spatula or your hands.

Transfer to a loaf pan

Pour the dough into the loaf pan and spread it into an even layer. 

Bake

Bake for 45-50 minutes until golden brown and a toothpick comes out clean.

Cool and enjoy 

Let cool in the bread pan for 10 minutes, then transfer to a wire rack. Allow to cool for at least 30 minutes before slicing to allow the bread to finish setting up.

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Tips for the Best Sourdough Beer Bread

• Use freshly fed starter: The more active the starter, the better the rise and flavor.
• Dont skip the baking powder: This recipe needs the quick leavening component to maintain the structure
• Grease the pan well: This dough is quite sticky, especially with add-ins. 
• Let it rest: Wait at least 30 minutes before slicing for the best texture.
• Use room temperature beer: Cold beer can stiffen the dough. 

Variations and Add-ins 

• Cheddar and Chive: Throw a cup of shredded cheddar and two tablespoons of chopped chives 
• Honey wheat: Swap outa cup of all-purpose flour with whole wheat and add a tablespoon of honey. 
• Garlic herb: Add a teaspoon of garlic powder dried herbs. 

If long fermenting the dough, add mix-ins right before baking for best results. 

How to Store Sourdough Beer Bread 

• Let cool completely and store at room temperature wrapped in foil for 2-3 days.
• For longer-term storage, slice and place in a freezer-safe bag. Freeze for up to 2 months for the best flavor and texture.  

Serving Suggestions 

This sourdough beer bread pairs perfectly with:

• Chilli or Stew 
• Cheese boards 
• Eggs 
• Butter and honey 

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Sourdough Beer Bread FAQs

Can i use sourdough discard?

Yes, but the bread may not rise as much. For best results, use an active starter. 

Do i need to let the sourdough beer bread rise?

No, this is a quick bread. It goes straight from the bowl to the oven!

What kind of beer works best?

Stick with light to medium beers such as lagers, pale ales, or amber ales. IPAs are too bitter, and a stout will overpower the sourdough flavor. I opted for Stella Artois. 

Does the alcohol in the beer bake out?

Yes, the alcohol evaporates in the oven, making this safe for children and pregnant women.

Why is my sourdough beer bread dense?

This can happen for a few reasons

• Your starter wasn’t active. 
• You skipped or undermeasured the baking powder, 
• The dough was underbaked or sliced too soon.  

Can i make this gluten-free?

This recipe has not been tested with gluten-free flour, but you could try swapping gluten-free flour 1:1. Expect a different texture. 

Is this sourdough beer bread savory or sweet?

It is savory, however, the flavor is mild enough that it can still be enjoyed with honey or jam. 

You May Also Like 

• Sourdough Biscuits 
• Soft sourdough Sandwich Bread 
• Sourdough Bagels

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