10 Delicious Sourdough Protein Recipes You Need to Try

You want both the tangy goodness of sourdough and the powerful benefits of protein? You’re in luck! I’m bringing you 10 incredible recipes that combine these two fantastic ingredients.
Here you’ll find Protein- Sourdough Bread, Breakfast and Dessert recipes made with either active sourdough starter or ways to use up your discard in a delicious treat.

Why Protein and Sourdough Together?
All Recipes
Bread Recipes
Breakfast Recipes
Dessert Recipes

Why Protein and Sourdough Together?

TL;DR

This post shares 10 delicious sourdough protein recipes (bread, breakfast, dessert!). You get that amazing sourdough tang, plus the added protein is easier for your body to absorb thanks to the sourdough fermentation. We’ll also cover how protein powder improves flavor and texture in your bakes!

Sourdough Makes Protein easier to absorb

Here’s the truly game-changing news, especially for those slow-fermented recipes like bread and donuts:

While there is a common misconception that sourdough adds protein, the reality is a little more complex: The protein in your typical sourdough bread loaf mainly comes from the flour you use and lies between 7-10%.

What the sourdough starter does during the fermentation time is, breaking down the protein in the flour into smaller and easier digestible molecules, enhancing its bioavailability to the body.

Sourdough fermentation also helps reduce anti-nutrients like phytic acid, which can otherwise bind to minerals and proteins, hindering their absorption. This means better absorption of both the beneficial minerals and proteins in your food. Using high-protein bread flour and protein powder further enhances these effects.

But more importantly: The lactic acid bacteria in sourdough are just as happy to break down the protein in whey and cottage cheese, reducing the lactose as they go.
This means that your body can use even those added proteins better (not just the ones from the flour) and the lactose will affect you less, which is great news for those of us with an intolerance to it.

In short: If you add more protein to a recipe with slow fermented sourdough, your body can use it better, making it a fabulous choice for anyone wanting to grow muscle or simply increase their protein intake.

The Natural Tang of Sourdough

The irresistible tang of sourdough is a game-changer for baked goods. It’s not just ‘sour’; it’s that unique depth of flavor that only natural sourdough fermentation can provide.

If you’ve ever compared a yeasted donut to one made with a slow sourdough fermentation, you’ll instantly understand the magic I’m talking about.

The Protein Powder For Nutrition

Adding more protein to my recipes has been a key focus on this blog, and it’s not just about hitting a macro goal. I constantly explore how protein powder can enhance both the flavor and texture of my creations.

Yes, protein is essential for building and repairing our bodies, but it offers so much more in the kitchen!

For example:

• It improves the creamy mouthfeel of oatmeal or overnight oats and many desserts
• Protein powder, due to often containing low calorie sweeteners included lowers or eliminates the need for added sugar in many recipes.
• Because of its ability to absorb liquid like a sponge, it can replace part of the flour in baked goods, swapping carbs out for more protein.
• Due to the many different flavors you get in protein powder, you can get wildly creative with your additions, bringing more variety to your meals.

Without Further ado, here are the recipes:

Bread

Breakfast

Dessert