Chef Aditi Handa Shares Her Favourite Sourdough Bread Recipes
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Bread is an integral part of cooking all across the world. With a soft and spongy texture, it can fit in all kinds of recipes. From a light breakfast of a sandwich to a mouth-watering dessert like bread and butter pudding, bread is a versatile ingredient. Some popular varieties are white, brown, rye, oat, multigrain, and sourdough bread.

Talking particularly about sourdough bread, it is a naturally leavened bread, i.e., it doesn’t use commercial yeast to rise. This bread is made from a fermented flour and water mixture that has lactic acid bacteria and wild yeast. This mixture is known as a "cultured starter." Sourdough has a slightly tangy taste along with a chewy texture that comes from the process of fermentation.

Sourdough bread is easier to digest than other types of bread because the lactic acid produced during fermentation breaks down the gluten and starches in the dough. This makes it easier for the body to absorb the nutrients from the bread. Also, lactic acid helps maintain gut health balance. Sourdough bread is high in vitamins, minerals, and antioxidants. According to Healthline, sourdough can help control blood sugar levels. This bread can be used for making a variety of sandwiches, appetisers, and desserts, including bread pudding. You can also top your bowl of soup with toasted sourdough pieces as breadcrumbs for crunch.

Chef Aditi Handa, co-founder and head chef of The Baker's Dozen, shares her favourite sourdough bread recipes: summer panzanella, a salad prepared with fresh vegetables, vinaigrette for dressing, and chunks of four-grain sourdough bread; and breakfast strata, which is a baked casserole dish made with layers of sliced four-grain sourdough bread, eggs, milk, and cheese. They are perfect for a refreshing summer meal, and here are the recipes for you to try at home:

Summer Panzanella

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 Prep time: 10 minutes

Cooking time: 5 minutes.

Servings: 2 


  • 1 four-grain sourdough
  • 1 bowl of spinach, blanched and chopped
  • 1 bowl of yellow capsicum, diced
  • 1 bowl cucumber, diced
  • 1 bowl of cherry tomatoes, diced
  • 1 bowl vinaigrette (whisk lemon juice, sugar syrup, and soy sauce)


  • Cut the four-grain sourdough into small cubes and toast them.
  • Add spinach, diced yellow capsicum, cucumber, cherry tomatoes, toasted sourdough, and vinaigrette. Give it a toss to mix the ingredients, and enjoy!

Breakfast Strata  

Prep time: 5 minutes

Bake time: 5 minutes


  • 1 four-grain sourdough
  • 2 eggs
  • 1 bowl of blanched spinach, chopped
  • ½ bowl milk
  • ½ bowl of paneer, diced
  • ½ bowl of grated cheese
  • Pepper
  • Salt


  • Cut the four-grain sourdough into slices.
  • Butter the baking dish or tray and place the slices of toasted bread.
  • In a large bowl, add eggs, spinach, milk, paneer, cheese, pepper, and salt, and combine the ingredients well.
  • Pour the mixture over the bread slices.
  • Bake at 180° and enjoy.