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Sourdough Beer Bread combines the deep, rich taste of beer with sourdough for a bread that you'll want to enjoy over and over again!
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5 from 2 votes

Sourdough Beer Bread

Beer sourdough bread combines the deep and rich taste of beer with sourdough for a bread that's full of flavor!
Course Side Dish
Cuisine American
Keyword Beer, Sourdough
Prep Time 5 hours 10 minutes
Cook Time 40 minutes
Total Time 5 hours 50 minutes
Servings 6
Author Sheryl


  • 1 C. sourdough starter (recently fed)
  • 3 Tbsp sugar (or, substitute maple syrup)
  • 1 tsp sea salt
  • 12 oz beer (room temperature)
  • 5 C. all purpose flour


  • Mix sourdough starter and room temperature beer in your KitchenAid mixer bowl. The beer will foam up.
  • Add sugar, salt and flour, and combine using your mixer dough hook attachment until it has achieved a soft dough. Knead for 3-4 minutes in the mixer bowl, then cover and allow to rise, 2-2.5 hours. When you push the dough with your finger the indentation should remain.
  • Dump the dough on a lightly floured surface and cut into two (if you desire two smaller loaves). Shape each into a round or oblong loaf on top of a large piece of parchment paper; loosely cover.
  • Allow the bread 2 additional hours to rise. During the last half hour, preheat the oven to 450 degrees F. Place your dutch oven inside as the oven preheats.
  • Once the oven is preheated, dust the bread with flour and score with a sharp knife. Carefully pick up the parchment and transfer the bread to the dutch oven. 
  • Bake, covered, at 450 degrees F for 25 minutes. Carefully remove the lid and bake for an additional 12-15 minutes.
  • Remove from the oven when the bread is dark brown and sounds hollow when tapped. Allow to cool before enjoying.