Breakfast

Pink Sourdough Bread

Name: Pink Sourdough Bread
Prep time: 6 h 30 min
Cook time: 35 min
Total time: 7 h 5 min
Cuisine: American
Ingredients: 2 cups active sourdough starter; 1 cup warm water; 4 cups bread flour; 1 teaspoon salt; Pink food coloring (optional); 1 tablespoon sugar (optional)

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Pink sourdough bread is a fun, slightly tangy loaf with a soft crumb and a surprising pop of color. The aroma as it bakes is warm and yeasty, with a faint sweetness if you add the optional sugar. The crust browns to a gentle golden hue while the inside stays tender and pleasantly chewy. This loaf is perfect for celebrations, sandwiches, or just a bright addition to breakfast.

If you like colorful quick breads, you might also enjoy this easy moist banana bread recipe for another home-baked treat.

Recipe Information

Prep Time: 6 hr 30 min (includes mixing, kneading, and two rises)
Cook Time: 35 min
Total Time: 7 hr 5 min
Servings: 12 slices
Difficulty Level: Medium

Nutrition Information

(Approximate per serving; 1 slice, based on 12 slices per loaf)

Calories per serving: 150 kcal
Protein: 5 g
Carbohydrates: 30 g
Fat: 1 g
Fiber: 1.4 g
Sugar: 2 g
Sodium: 190 mg

Why Make This Pink Sourdough Bread

This pink sourdough loaf adds cheer to any table. It keeps the classic tang and chew of sourdough but adds visual fun with food coloring. Use it for themed parties, baby showers, or to make weekday toast more exciting. The crumb is moist and slightly tangy, the crust crisp and fragrant, and the pink hue holds up well after baking. Plus, using your active starter makes the loaf flavorful without commercial yeast.

How to Make Pink Sourdough Bread

This loaf uses a basic sourdough method: mix, knead, long fermentation, shape, final proof, and bake. The long rise builds flavor and texture while the simple steps stay approachable. If you prefer less waiting, reduce proof times slightly but expect a milder flavor and denser crumb.

Ingredients:

2 cups active sourdough starter
1 cup warm water
4 cups bread flour
1 teaspoon salt
Pink food coloring (optional)
1 tablespoon sugar (optional for sweetness)

Directions:

Step 1: Preparation

In a large mixing bowl, combine the 2 cups active sourdough starter and 1 cup warm water. Stir to dissolve and make sure the starter is active and bubbly before you begin. If using sugar, add 1 tablespoon now to feed the starter and give a touch of sweetness.

Step 2: Mixing

Gradually add the 4 cups bread flour and 1 teaspoon salt to the starter mixture, mixing until a shaggy dough forms. If you want the pink color, add a few drops of pink food coloring now and mix until the color is evenly distributed. The dough should be slightly sticky but hold together.

Step 3: Cooking (Kneading and First Rise)

Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 4–6 hours or until doubled in size. The long rise develops that sourdough flavor and airy texture.

Step 4: Finishing (Shape, Proof, and Bake)

Punch down the risen dough gently and shape it into a loaf. Place the loaf in a greased bread pan, cover, and let it rise again for about 1–2 hours until puffy. Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes or until the crust is golden brown and the loaf sounds hollow when tapped. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

How to Serve Pink Sourdough Bread

Serve slices toasted with butter and jam, or use thick slices for grilled sandwiches. The mild tang and soft crumb pair well with creamy cheeses, fruit preserves, smoked salmon, or avocado. For a festive brunch, serve with whipped ricotta and fresh berries—the pink bread adds a pretty contrast.

How to Store Pink Sourdough Bread

At room temperature: Wrap cooled bread in a clean towel or keep in a bread box for 2–3 days.
Refrigeration: Not recommended for long-term storage (it can dry bread out), but you can refrigerate for up to 5 days if you prefer.
Freezing: Slice and wrap tightly in plastic, then foil, and freeze up to 3 months. Toast directly from frozen or thaw at room temperature.

Expert Tips for Perfect Pink Sourdough Bread

Use an active starter: Feed your starter 6–12 hours before baking so it’s bubbly and strong.
Measure flour by weight for consistency. If using cups, use the spoon-and-level method to avoid dense dough.
Add color gradually—a few drops go a long way. Gel food coloring gives stronger color with less liquid.
Keep humidity in the proofing area moderate; too hot and the dough can overproof, too cold and it will be sluggish.
Bake until internal temperature reaches about 200–205°F (93–96°C) for a fully baked crumb.
If the crust browns too quickly, tent with foil for the last 10 minutes of baking.
For a more tender crumb, substitute up to 1/2 cup of bread flour with all-purpose flour.

Delicious Variations

Berry-Swirled Pink Sourdough: Fold in 1/2 cup mashed raspberries or mixed berry compote before shaping for natural color and tartness.
Sweet Cinnamon Pink Loaf: Add 1 teaspoon cinnamon and a swirl of cinnamon-sugar before shaping.
Savory Beet Pink Bread: Use beet juice instead of food coloring for natural color and a subtle earthy flavor.
Seeded Pink Sourdough: Top with sesame, poppy, or sunflower seeds for crunch.
Whole-Grain Blend: Replace 1 cup bread flour with whole wheat for nuttier flavor (expect a denser loaf).

Frequently Asked Questions

Q: Can I use commercial yeast instead of a sourdough starter?
A: Yes. Replace the starter with 2 1/4 teaspoons active dry yeast and adjust water to achieve a similar dough consistency. Rise times will be much shorter (1–2 hours total).

Q: How do I make the color stay bright without affecting flavor?
A: Use gel food coloring in small amounts or natural beet juice. Gel adds color without extra liquid. Beet juice gives a natural pink and a mild earthy note.

Q: My dough didn’t double in 6 hours. What should I do?
A: Temperature and starter strength affect proofing. Move the dough to a warmer spot (around 75–80°F / 24–27°C) or wait longer. If the starter was weak, give it time or feed it the day before baking.

Q: Can I shape this into rolls instead of a loaf?
A: Yes. After the first rise, divide the dough into equal pieces, shape into rolls, and proof for 1–2 hours. Bake at 375°F (190°C) for 18–25 minutes, depending on size.

Q: Is it safe to add food coloring to bread?
A: Yes. Use food-safe colorings in recommended amounts. Natural colorings like beet or raspberry work well and add flavor.

Q: How do I know the bread is fully baked?
A: The crust should be golden and the loaf should sound hollow when tapped on the bottom. For accuracy, check internal temperature with a thermometer—200–205°F (93–96°C) indicates done.

Q: Can I reduce the sugar or omit it?
A: Yes. The 1 tablespoon sugar is optional for a touch of sweetness. Omitting it won’t harm the dough—flavor will be a bit tangier.

Conclusion

This pink sourdough bread is a simple way to make baking feel special—soft, tangy, and visually playful. Try one of the variations or add a light smear of butter to warm slices for a cozy treat. For another colorful recipe idea and inspiration, see the Pink Sourdough Bread – The Duvall Homestead. Enjoy the process and have fun sharing your pink loaf with friends and family.