White Khorasan Sourdough

This sourdough bread is truly something special — and it’s hands-down my grandkids’ favorite loaf. Made with White Khorasan all-purpose flour, it bakes up light and soft while still delivering rich, full flavor.

Khorasan wheat is naturally easier to digest than many modern wheat varieties. When combined with the slow, natural fermentation of sourdough, the result is a deeply nourishing, flavorful bread that feels good to eat. If you’ve struggled with heavy, hard-to-digest store-bought loaves, this is a refreshing return to real bread.

Using white Khorasan flour elevates traditional sourdough into something exceptional — soft, wholesome, and beautifully balanced.

This recipe yields one loaf of full-flavored White Khorasan sourdough. If you'd like to bake two, the recipe doubles easily — simply divide the dough after bulk fermentation and shape as directed. One for your table, one to share.

As with all of our recipes, we include both weight and approximate volume measurements. For the most consistent results, we recommend baking by weight.