Add Preferred SourceTurmeric sourdough bread is a variation of a traditional sourdough. This bread combines the tangy notes of sourdough with turmeric's warm, earthy flavor and the mild sweetness of caramelized onions.
The result is a deliciously aromatic loaf with a subtle spiciness, perfect for enjoying on its own or as a flavorful base for sandwiches and toasts.
Why you will love this recipe?
- The combination of tangy sourdough, sweet caramelized onions, and earthy turmeric creates a distinct and flavorful bread that stands out from traditional sourdough recipes.
- The caramelized onions add a soft and slightly chewy texture to the bread, complementing sourdough's airy and crusty nature. This contrast in textures enhances the overall eating experience. This delicious and unique sourdough bread flavor is a must-try.
Ingredients
Sourdough starter: Make your own sourdough starter using this recipe. Make sure the sourdough starter is active and bubbly.
Turmeric: The amount of turmeric powder I used in this recipe gives the bread a bright yellow color and a strong turmeric flavor.
Onions: I use red onions to make this bread; however, yellow onions can also be used.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Combine the active sourdough starter with water in a large mixing bowl until fully incorporated. You can use a dough whisk or a wooden spoon for this. Slowly add the flour and mix well, ensuring there are no dry bits of flour. Let it rest for 30 minutes (image 1).
Step 2: Heat a wide, heavy-bottomed skillet or pan over medium-low heat and add the cooking oil. Add the chopped onions to the pan, spread them out in an even layer, and simmer them over low heat, stirring occasionally. Once the onions reach a deep golden brown color and have a sweet and rich flavor, they are caramelized. Let them cool before using them (image 2).
Step 3: Once the dough has rested, add salt, caramelized onions, and turmeric powder to the dough. Mix well and try to incorporate them as much as possible. Let the dough rest for 30 minutes (images 3 and 4).
Step 4: Once the dough has rested, begin the stretch and fold technique. Gently pull the dough to perform stretch and fold. Gently stretch the edges of the dough and fold it back to the center of the dough (images 5 and 6).
Step 5: Continue to stretch and fold the dough, doing a quarter turn of the bowl after each dough rest. Gently stretch the edges of the dough and fold it back to the center of the dough (images 7 and 8).
Step 6: The dough develops gluten and builds strength and structure with every stretch and fold (images 9 and 10).
Step 7: Let the dough sit for bulk fermentation (image 11). The time taken depends highly on the ambient temperature of your kitchen, so go by the feel of the dough rather than the time. The dough rise is almost doubled after bulk fermentation (image 12).
Step 8: Flip the dough onto a lightly floured work surface after the bread dough rises. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now, hold the dough gently and tuck it to form a log (images 13 and 14).
Step 9: Carefully place the shaped dough seam side up on the banneton or proofing basket. Cover the dough loosely with a damp towel, shower cap, or plastic bag. Place it in the refrigerator overnight for cold fermentation and a second rise (image 15).
Step 10: The next day, set the oven temperature to 450 F (230 C) and preheat it for 45 minutes. Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet. Score the dough using a razor blade or sharp knife (image 16).
Step 11: Carefully take the covered Dutch oven out of the oven. Place the scored dough and baking paper into the hot Dutch oven and immediately close the lid. Place it back in the oven and bake for 20 minutes (image 17).
Step 12: Take the lid off the Dutch oven and bake for another 15 minutes until the crust is golden brown (image 18). Cool the sourdough turmeric bread completely on a cooling rack before slicing.
Expert Tips
I add two teaspoons of turmeric powder, making this bread bright with an intense turmeric flavor. Add less if you prefer a mild turmeric flavor.
Either red or yellow onions can be used for this turmeric sourdough bread. Take time to caramelize the onions for a sweet and savory flavor properly. Cook them on low heat, stirring occasionally, until they turn golden brown and soft.
When incorporating the caramelized onions into the dough, gently fold and distribute them evenly throughout the dough to ensure an even flavor distribution. See here for more tips on how to handle sourdough with add-ins.
Serving Suggestion
Toasted with butter: Slice the bread and toast it until golden brown. Spread a generous amount of butter on top to enhance the flavors of the turmeric and caramelized onions. It is a simple yet delicious way to enjoy the bread.
Soups and stews: Serve a warm soup or stew alongside the bread. Creamy soups like tomato bisque, goat soup, or butternut squash soup work well, as do hearty stews.
The Indian Feast: Sourdough turmeric bread can be enjoyed with various Indian dishes, adding a unique twist to the traditional flavors. Pair them with curries like butter chicken, chicken vindaloo, or paneer butter masala.
Recipe FAQs
Start by thinly slicing or finely chopping yellow or red onions to caramelize onions. Heat a wide, heavy-bottomed skillet or pan over medium-low heat and add a small amount of cooking oil or butter. Add the sliced onions to the pan, spread them out in an even layer, and cook them slowly over low heat, stirring occasionally. Avoid rushing the process by increasing the heat, leading to uneven browning or burning. Once the onions are caramelized, they will have a deep golden brown color and a sweet flavor. Let them cool before using them.
Yes, you can make this bread without onions if you prefer. Omit the caramelized onions from the recipe. The bread will still have the earthy and vibrant flavor of the turmeric, providing a delightful twist to the traditional sourdough. The bread will have a slightly milder taste without the onions, allowing the turmeric to shine.
While traditional methods involving hand mixing along with stretch and fold (or coil fold) are commonly used for sourdough bread, you can adapt the recipe to use a bread machine or stand mixer with a dough hook attachment. Adjust the mixing and kneading times accordingly, following the instructions for the specific equipment.
More sourdough recipes
If you tried this Turmeric Sourdough Bread Recipe or any other recipe on my website, please leave a ? star rating and let me know how it went in the ? comments below.
Recipe card
Turmeric Sourdough Bread with Caramelized Onions
Equipment
- Bread lame or razor blade to score the dough
Ingredients
- 100 grams sourdough starter active
- 500 grams bread flour
- 375 grams filter water
- 10 grams salt
- 2 tablespoon oil
- 125 grams onions finely chopped (approximately ½ onion)
- 2 teaspoon turmeric powder
- Rice flour to dust the banneton
Instructions
Caramelize the onions:
- Heat a wide, heavy-bottomed skillet or pan over medium-low heat and add the cooking oil.
- Add the sliced onions to the pan, spread them out in an even layer, and cook them slowly over low heat, stirring occasionally.
- Once the onions reach a deep golden brown color and have a sweet and rich flavor, they are caramelized. Let them cool before using them.
Make the initial dough:
- Combine the active sourdough starter with water until it is fully incorporated.
- Slowly add the flour and mix well making sure there are no dry bits of flour. Let it rest for 30 minutes.
- Next, add the salt, onions, and turmeric powder to the dough. Mix well and incorporate them as much as possible.
Bulk Fermentation:
- Perform six sets of stretch and fold at an interval of 30 minutes. With wet hands, grab a portion of the dough and slowly stretch it taking care not to break it, and fold it towards the center over the dough. Keep turning the bowl and repeat the process until all parts of the dough is covered. Carefully flip the dough and round it up. This completes one set of stretch and fold. Repeat this process six times at an interval of 30 minutes.
- Let the dough sit for bulk fermentation until it is almost double and has bubbles on the top. This may take 3-4 hours depending on the ambient temperature.
Shaping and cold fermentation:
- Dust a round or oval banneton well with rice flour.
- Flip the dough onto a lightly floured surface. Pick one side of the dough and fold it to the center. Pick the other side and fold it to the center. Now hold the dough gently and tuck it to form a log. Carefully place the dough seam-side up on the banneton.
- Cover the dough loosely and place it in the refrigerator overnight for cold fermentation and final rise.
Bake the turmeric sourdough bread:
- The following morning, place the Dutch oven in the oven and preheat to 450 F (230 C) for 45 minutes.
- Once the oven is preheated, take the dough out of the fridge. Flip it onto a parchment paper or baking sheet.
- Score the dough using a blade or sharp knife.
- Carefully take the Dutch oven out of the oven. Place the scored dough along with the baking paper into the hot Dutch oven and immediately close the lid.
- Place it back in the oven and bake for 20 minutes.
- Take the lid off the Dutch oven and bake for another 15 minutes.
- Turn off the oven and keep the door ajar. Let the bread sit in the oven for 15 minutes for curing.
- Cool completely, slice, and serve.
Stephen says
Is the addition of cheddar cheese and jalapeños an error? They are not included in the recipe.
Shilpa says
Hi Stephen, Yes it was an error. I fixed it now. Thank you so much for pointing it out.
I hope you enjoy this sourdough.
- Shilpa
Stephen says
Thanks. I thought so. However, I am right now mixing the dough and decided to add the cheese from the Jalapeno/Cheese recipe to the Onion/Turmeric recipe. I am a little leery about the turmeric reaction with the Jalapenos, so I am leaving that out. I will let you know how it comes out.
Shilpa says
That sounds delicious! I look forward to hearing how it goes 🙂
Stephen says
I made this recipe yesterday, but added the cheddar cheese from another recipe on this site, and the result was marvelous. The bread had good oven spring, a beautiful crumb, and, most importantly, tasted wonderful. The onions and cheese went together very well, but the turmeric added a nice, Indian, flavor to it. I think the next time I will try the same basic recipe but add garlic. Thanks,
Shilpa says
Hi Stephen, Thank you for your kind words. Garlic sounds like a perfect pair with this bread. I will also try it and add a variation to this post once I bake it. Thank you!
- Shilpa
Cynthia Brown says
Made this today and it came me out beautifully even tho my digital scale lost it's place while measuring out the flour. I added just a bit of cardamom. I made this because I'm giving a talk on Growing and Cooking with ginger next week to the San Antonio Herb Society and I wanted to show some different ways to use tumeric! They will be impressed with this lovely, moist, fragrant bread. I made myself an Egg Salad sandwich on toasted bread with home grown tomatoes. My hens donated the eggs. Ah, heaven!
Shilpa says
Hi Cynthia,
I am so glad you enjoyed this bread - egg salad sandwich sounds delicious. Definitely, this sourdough bread is a lovely way to showcase turmeric.
- Shilpa
Cynthia Brown says
Making it again! Love it! One issue is ingredients call for 2 1\2 chopped onion or 125 gr. I chopped only 1 small onion and it was over 125 gr. Which is right? 2 and 1\2 onion will be way over 125 gr.
Shilpa Kerur says
Hi Cynthia, Thanks for pointing that out. It was a typo and I have fixed it now. Around half an onion should give 125 grams.
I am so glad you enjoyed this bread. Thank you for your feedback 🙂
- Shilpa