Turmeric Ginger Sourdough Loaf

Turmeric Ginger Sourdough Loaf is special and vibrant loaf of bread that combines the warm, spicy notes of ginger and the earthy richness of turmeric all wrapped up into a homemade loaf of sourdough bread. Not only does it taste delicious, but there are also so many health benefits with this recipe!

❤️ Why You’ll Love Ginger Turmeric Sourdough Loaf

What a good way to start a new year! Not only by learning and falling in love with the art of sourdough, but by experimenting with different flavors that you (most likely) can only enjoy by making it at home. Not only is this loaf fully fermented by using sourdough starter, but it also has the added health benefits of ginger and turmeric spices.

🍲 Ingredients

Sourdough Starter – Bubbly, active sourdough starter that has been previously and being used when it is at its peak.

Water – Filtered, room temperature water is always best when making sourdough recipes.

Honey – This small amount in the dough balances the flavors of the spices. I like to use the organic honey from Costco.

Flour – I use Kirkland’s organic, unbleached all-purpose flour because it’s good quality and a good price! But you can use what you have on hand so long as it is unbleached.

Spices – Ground ginger and turmeric are added into the dough, but you can absolutely use freshly grated ingredients.

Salt – I like to use pink Himalayan salt but use what you have on hand!

👩‍🍳 How to Make Ginger Turmeric Sourdough

.In the morning, feed your sourdough starter.

In the afternoon when your starter is active and bubbly, assemble your dough.

Dough assembly

• In a large mixing bowl, whisk together your sourdough starter, water, and honey until the sourdough starter is fully dissolved. Add the flour, turmeric, ginger and salt. Mix until everything is combined and a shaggy dough forms.
• Cover and let rest for 45 minutes.
• After resting, pull the edges of the dough up and towards the middle, rotating the bowl each time until a semi – smooth dough ball forms. Cover and let rest for another 45 minutes.
• Repeat the stretch and folds 2 – 4 more times every 30 minutes to1 hour apart.
• Cover your bowl with a damp tea towel and let rest on the counter to bulk ferment for 8-10 hours.

The next morning

• The next morning, your dough should have doubled in size.
• Turn your dough over onto a clean workspace and shape into a ball. Cover and let rest for a “bench rest” for 10 minutes.
• After resting, flip your dough over and shape into the shape of your banneton. (round or oval, aka batard or boule)
• Place seam side up in your banneton, stitch the center of your dough by pinching the dough in the middle from the top to the bottom.
• Cover and let rest in the fridge for at least 2 hours, or up to 3 days.

Baking

• When you’re ready to bake your bread, preheat a Dutch oven in the oven at 450 degrees for 20 minutes.
• Turn your dough over onto a piece of parchment paper. Lightly flour the top and score the surface of the dough with a sharp razor or sharp knife. This can be one simple slash from top to bottom, or a pretty design.
• Carefully place your dough into the hot Dutch oven. Cover with the lid and bake at 450 for 25 minutes.
• Remove the lid of the Dutch oven and bake for an additional 23 – 25 minutes until golden brown.
• Carefully remove your bread using the parchment paper and let cool completely before slicing and serving!

🪄 Tips and Tricks

• Temperature really matters when it comes to sourdough and fermentation. If it is the wintertime and your house is cooler than usual, the bulk fermentation will likely take a little longer. and same goes with your sourdough starter. If you want to ensure you’re putting your dough together in a timely manner, you may have to feed your starter a little earlier in the day because it could take longer to rise. If you’re baking in the summer, you might change the timeline to feed your starter at night, assembling your dough in the morning and cutting your bulk fermentation down because of the warmer environment. 
• Fresh vs. Dried Spices: You can use fresh ginger and turmeric for a more vibrant flavor, but if you only have dried spices, that will work too. If using fresh, grate or finely chop it to ensure even distribution.

🗒 Variations

I love including all kinds of flavors into my sourdough recipes, especially when I can utilize seasonal ingredients. This ginger turmeric sourdough loaf was inspired because of the new year! But here are some more recipes that you would also love –

• Berries ‘n Cream Sourdough – Acts Of Sourdough
• Cookie Dough Stuffed Sourdough – Acts Of Sourdough
• Blueberry Goat Cheese Sourdough Loaf – Acts Of Sourdough
• Roasted Garlic + Olive Sourdough Loaf – Acts Of Sourdough

🗒 Substitutions

• Fresh vs. Dried Spices: You can use fresh ginger and turmeric for a more vibrant flavor, but if you only have dried spices, that will work too. If using fresh, grate or finely chop it to ensure even distribution.
• Honey: You can substitute with maple syrup, agave nectar, or brown sugar.
• All-Purpose Flour: You can substitute with bread flour for a chewier texture, whole wheat flour for added nutrition (using about 25-50% whole wheat), or even spelt flour. Keep in mind that whole grain flours may make the loaf denser.
• You can enhance the flavor with additional spices like cinnamon or nutmeg, depending on your taste preference.

🗒 Best served with

• Use it to make a unique sandwich with roasted vegetables, turkey, or hummus.
• Include sliced as part of a cheese platter.
• Spread cream cheese or mascarpone on slices, and top with honey and sliced fruits for a delightful dessert or brunch option.

👝 How to Store Leftovers

• Room Temperature: Store the bread wrapped in a cloth or in a paper bag at room temperature for 2-3 days.
• Freezing: For longer storage, slice the bread and freeze it in an airtight container. Toast slices directly from the freezer or let them thaw at room temperature.

🤔 Common Questions