Get ready to level up your baking era with our Homemade Lemon Rosemary Sourdough Bread. This luxurious loaf pairs bright bursts of sunshine citrus from Lemon Bubbles and aromatic rosemary to bring you a bread that's layered with flavor and a light, airy crumb. Whether you keep it simple with a shmear of butter and sprinkle of sea salt or use it as the foundation for your favorite mile-high stacked sandwich, this fragrant sourdough will satisfy each of your senses with every slice and perfectly crunchy bite.

What You’ll Need…

• 3 cups bread flour
• 1 cup active sourdough starter (fed and bubbly)
• 1 cup Lemon Bubbles (chilled)
• 1 tsp sea salt
• 2 tbsp fresh rosemary, finely chopped
• Zest of 1 lemon (optional, for extra lemon punch)

What You’ll Do…

1. In a large mixing bowl, combine bread flour, sea salt, and chopped rosemary. Add lemon zest if using.
2. Stir in your active sourdough starter.
3. Slowly pour in Lemon Bubbles, mixing gently to form a shaggy dough. The carbonation helps give the bread a lighter texture and a subtle citrus lift. Be careful not to over mix—the bubbles are your secret sparkle!
4. Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes (this is the autolyze step, helping gluten develop).
5. After resting, perform a series of gentle stretch-and-folds every 30 minutes for 2 hours to build structure.
6. Let the dough ferment overnight in the refrigerator for 8-12 hours—this slow rise develops flavor and texture.
7. When ready, shape the dough into a round loaf and place it in a floured proofing basket. Let it proof at room temperature for 2-3 hours until puffy.
8. Preheat your oven to 450℉ (230℃) with a Dutch oven or baking stone inside.
9. Carefully transfer the loaf onto parchment paper, score the top with a sharp knife for decoration and lift, then bake covered in the Dutch oven for 20 minutes.
10. Remove the lid and bake for an additional 20-25 minutes until golden and crisp.
11. Cool completely before slicing and serve alongside a fresh bottle of Lemon Bubbles!

Serving Suggestions

• Slather a layer of high quality butter or ghee over toasted sourdough, and then sprinkle with flaky sea salt and a crack of fresh black pepper.
• Tear into the loaf a few minutes after baking and dip the warm bread in olive oil and balsamic glaze.
• Use a slice as the foundation for your favorite avocado toast combination. We love a layer of smashed avocado, a layer of pesto, a thick slice of heirloom tomato, and a drizzle of balsamic glaze.
• Make the ultimate grilled cheese, turkey provolone, tuna melt, or goat cheese and roasted veggie sandwich.