There’s nothing better than the smell of fresh bread filling your home, and this Crockpot Sourdough Bread makes it easy! No fancy equipment, no long kneading—just mix, rise, and let the slow cooker do the work. You’ll get a golden, crusty loaf with that perfect tangy flavor, all without heating up your whole kitchen. If you’ve got a sourdough starter ready to go, you’re just a few steps away from fresh-baked goodness. Let’s get started!
What You’ll Need
Ingredients:
- 3 ½ cups bread flour
- 1 ½ teaspoons salt
- 1 cup active sourdough starter
- 1 ¼ cups warm water
Tools:
- Large mixing bowl
- Wooden spoon
- Kitchen towel
- Parchment paper
- Slow cooker with lid
- Cooling rack
Pro Tips
✅ Use a bubbly, active starter – If your starter isn’t bubbly and happy, your bread won’t rise well. Feed it 4-6 hours before baking.
✅ Skip the kneading – The slow cooker gives a soft rise, so just mix everything until combined.
✅ Parchment paper makes lifting easy – Cut a big piece so you can lift the bread out easily when it’s done.
✅ Crisp it up in the oven – For extra crunch, pop the loaf under the broiler for 5 minutes after slow cooking.
✅ Let it cool before slicing – I know it’s hard, but cutting too soon will make it gummy inside!
Substitutions & Variations
- No bread flour? All-purpose flour works too, but the texture will be softer.
- Want a whole wheat version? Swap 1 cup of bread flour for whole wheat.
- Add flavor! Mix in garlic, herbs, or shredded cheese for a fun twist.
Make Ahead Tips
You can mix the dough the night before and let it rise in the fridge overnight. Just bring it to room temp before slow cooking.
How to Make It
1. Mix the Dough
In a large bowl, stir together the flour, salt, sourdough starter, and warm water until just combined. The dough will be sticky. Cover with a towel and let it rest for 12-18 hours.
2. Shape the Dough
After rising, gently shape the dough into a round ball. Place it on a piece of parchment paper.
3. Slow Cook the Bread
Lower the dough (with the parchment paper) into the slow cooker. Cover and cook on HIGH for 2-3 hours, until the bread is firm and sounds hollow when tapped.
4. Crisp in the Oven (Optional)
For a crunchier crust, place the loaf under the broiler for 3-5 minutes until golden brown.
5. Cool & Enjoy!
Let the bread cool on a wire rack for at least 30 minutes before slicing.
Leftovers & Storage
- Store at room temp in a paper bag for up to 3 days.
- For longer storage, slice and freeze in an airtight bag for up to 3 months.
Final Thoughts
That’s it! With just a little patience and a slow cooker, you’ve got fresh homemade sourdough without all the hassle. Try it out, and let me know how it goes in the comments—I’d love to hear how your loaf turned out! 🍞✨
