Dill Pickle Sourdough: 1 Tangy Loaf You Can’t Resist
A tangy and unique sourdough bread infused with dill pickle juice and chopped pickles for a bold flavor.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 13–19 hours
- Yield: 12 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup active sourdough starter (fed and bubbly)
- 3 1/4 cups bread flour
- 1 cup warm dill pickle juice (from the jar)
- 1/2 cup chopped dill pickles
- 1 tbsp fresh dill or 1 tsp dried dill
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil (optional for a softer crumb)
- Extra chopped dill and pickle slices for topping
Instructions
- Mix the Dough: In a large bowl, combine sourdough starter, warm pickle juice, sugar, and flour. Mix until a shaggy dough forms.
- Add the Flavor: Add chopped dill pickles, dill, and salt. Fold them in. Let dough rest for 30 minutes.
- Stretch & Fold: Every 30 minutes for 2 hours, perform stretch and folds. Cover and let rise at room temp 4–5 hours.
- Shape & Chill: Shape into a boule, place in a floured banneton or bowl, cover, and refrigerate overnight.
- Bake It Beautiful: Preheat oven to 475°F (with Dutch oven inside). Turn dough into Dutch oven, score the top, and bake 25 minutes covered, 20 minutes uncovered. Cool completely before slicing.
Notes
- Cold proofing enhances flavor.
- Use fresh dill for best taste.
- Adjust salt if pickle juice is very salty.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg