Easy Cracker Barrel Sourdough Bread Recipe for Beginners

There’s something comforting about the warm, rustic aroma of freshly baked sourdough bread.

If you’ve ever dined at Cracker Barrel, you know that their sourdough bread is a standout—chewy on the outside, soft and airy on the inside, with a signature tangy flavor that lingers after every bite.

The good news? You don’t have to visit Cracker Barrel every time you crave this classic loaf.

With a little patience and the right technique, you can recreate this delicious bread in your own kitchen.

This recipe will guide you through the step-by-step process, from preparing a sourdough starter to achieving that perfect golden crust.

Whether you’re a seasoned baker or just starting out, making sourdough bread from scratch is a rewarding experience.

Get ready to fill your home with the mouthwatering scent of fresh bread and enjoy a slice (or two) of homemade Cracker Barrel-inspired sourdough!

What Makes Cracker Barrel Sourdough Bread Special?

Cracker Barrel’s sourdough bread isn’t just any ordinary loaf—it has a distinct character that sets it apart.

Its perfectly balanced tanginess, crispy crust, and pillowy interior make it a favorite among bread lovers.

But what makes it so unique?

1. The Signature Tangy Flavor

The secret to sourdough’s unique taste lies in its fermentation process.

Unlike breads made with commercial yeast, sourdough relies on a natural starter—a mixture of flour and water that captures wild yeast and beneficial bacteria from the environment.

This slow fermentation gives the bread its characteristic tang and depth of flavor, making every bite a delightful experience.

2. A Crust That’s Crisp Yet Chewy

One of the hallmarks of Cracker Barrel’s sourdough bread is its well-developed crust.

Achieved through a combination of proper proofing, high oven temperatures, and steam during baking, this crust is crispy on the outside while maintaining a satisfying chewiness.

3. A Soft and Airy Interior

While the crust provides texture, the inside of the bread is just as important.

The slow rise allows gluten to develop fully, creating a light, open crumb structure with the perfect balance of softness and elasticity.

4. Simple Ingredients, Big Flavor

Despite its complex taste, sourdough bread is made with just a few basic ingredients—flour, water, salt, and a natural starter.

The magic happens in the fermentation, which enhances the flavor without the need for artificial additives or preservatives.

5. A Versatile Classic

Whether toasted with butter, served alongside a bowl of soup, or used to make a hearty sandwich, Cracker Barrel’s sourdough bread is incredibly versatile.

Its robust flavor pairs well with both sweet and savory toppings, making it a staple for any meal.

Now that you know what makes this bread special, let’s dive into how you can make it yourself at home!

Ingredients for Homemade Cracker Barrel Sourdough Bread

Creating the perfect Cracker Barrel-style sourdough bread starts with simple, high-quality ingredients.

Since sourdough relies on natural fermentation, using the right components will ensure a flavorful and well-textured loaf.

For the Sourdough Starter

If you don’t already have a sourdough starter, you’ll need to make one.

This process takes about 5–7 days but is essential for achieving the signature tangy flavor.

• 1 cup (120g) all-purpose or bread flour
• ½ cup (120ml) filtered water
• Optional: A pinch of active dry yeast (only if you want to jumpstart fermentation)

For the Bread Dough

Once your starter is active and bubbly, it’s time to make the dough.

• 1 cup (240g) sourdough starter (mature and bubbly)
• 4 cups (480g) bread flour
• 1 ½ cups (360ml) warm water
• 2 teaspoons salt
• 1 tablespoon sugar (optional, helps with fermentation)
• 1 tablespoon olive oil or melted butter (for extra softness)

Now that you have your ingredients ready, let’s get started on the baking process!

Step-by-Step Instructions to Make Cracker Barrel Sourdough Bread

Step 1: Preparing the Sourdough Starter

If you don’t already have an active sourdough starter, begin by mixing flour and water in a jar.

Cover loosely and let it sit at room temperature, feeding it daily with equal parts flour and water.

After 5–7 days, it should be bubbly and have a pleasant, tangy aroma.

Step 2: Mixing the Dough

1. In a large mixing bowl, combine the sourdough starter and warm water. Stir until well incorporated.
2. Add the flour, sugar, and salt, mixing until a shaggy dough forms.
3. Let the dough rest for 30 minutes—this process, known as autolyse, helps develop gluten.

Step 3: Kneading and Stretching

1. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
2. Alternatively, use the stretch and fold method every 30 minutes over 2 hours. This technique strengthens the dough without intensive kneading.

Step 4: First Rise (Bulk Fermentation)

1. Place the dough in a greased bowl and cover it with a damp towel.
2. Let it rise at room temperature for 8–12 hours (or overnight) until it doubles in size.

Step 5: Shaping the Dough

1. Lightly flour a surface and turn out the dough.
2. Gently shape it into a round or oval loaf, ensuring not to deflate too much air.
3. Transfer it to a floured proofing basket or bowl.

Step 6: Second Rise (Proofing the Dough)

1. Cover and let the dough rise again for 2–4 hours at room temperature or overnight in the fridge for a more complex flavor.
2. When ready to bake, the dough should pass the poke test—a lightly pressed finger indentation should spring back slowly.

Step 7: Baking the Bread

1. Preheat your oven to 450°F (230°C). Place a Dutch oven or baking stone inside to heat up.
2. Once hot, carefully place the dough into the preheated pot, scoring the top with a sharp knife.
3. Cover and bake for 25 minutes, then uncover and bake for another 10–15 minutes until golden brown.
4. The bread is done when it sounds hollow when tapped on the bottom.

Step 8: Cooling and Enjoying

• Let the bread cool on a wire rack for at least 1 hour before slicing.
• Serve fresh with butter, jam, or your favorite spreads!

Now that you’ve mastered the process, let’s talk about some pro tips to perfect your sourdough!

Tips for Perfecting Your Cracker Barrel Sourdough Bread

Making sourdough bread can be a rewarding yet challenging process.

Here are some expert tips to help you achieve that perfect Cracker Barrel-style loaf with a crisp crust, airy interior, and signature tangy flavor.

1. Use a Strong and Active Starter

A well-fed, bubbly sourdough starter is the key to a successful loaf.

Make sure your starter is at peak activity before using it—this usually happens 4–6 hours after feeding.

If your starter is sluggish, try feeding it twice a day for a couple of days before baking.

2. Choose the Right Flour

Bread flour is the best choice for structure and chewiness, but you can mix in some whole wheat flour for added depth of flavor.

Avoid using only all-purpose flour, as it lacks the protein needed for a strong dough.

3. Master the Hydration Balance

• If your dough feels too sticky, let it rest before adding more flour—sometimes, the gluten just needs time to develop.
• A higher hydration dough (70% or more) will produce a more open crumb, while a lower hydration dough will be easier to shape.

4. Don’t Rush the Fermentation

Patience is key when it comes to sourdough.

The longer the fermentation, the better the flavor.

Let your dough rise slowly at room temperature, and for an even deeper tangy taste, do the final proof overnight in the fridge.

5. Use the Stretch and Fold Technique

Instead of kneading, try stretching and folding the dough every 30 minutes during the first 2 hours of fermentation.

This method strengthens gluten development without overworking the dough.

6. Create Steam for a Crispy Crust

To achieve that signature crisp crust, bake your bread in a Dutch oven or place a tray of hot water in the oven to create steam.

This helps the bread expand before the crust hardens.

7. Score Your Dough Properly

A clean, deep slash on the dough before baking allows for controlled expansion.

Use a sharp razor or bread lame to make a precise cut.

8. Let It Cool Before Slicing

It’s tempting to slice into fresh bread right away, but cutting too soon can cause the crumb to become gummy. Let it cool for at least an hour for the best texture.

Serving Suggestions – How to Enjoy Your Homemade Sourdough

Now that you’ve baked a beautiful loaf of Cracker Barrel-style sourdough, it’s time to enjoy it!

Here are some delicious ways to serve and savor your bread.

1. Classic with Butter and Jam

A warm slice of sourdough with butter and a touch of homemade jam is a simple yet satisfying way to enjoy the bread’s natural flavor.

2. Perfect for Sandwiches

Sourdough makes an excellent base for sandwiches, adding a chewy texture and tangy contrast to fillings like turkey, ham, avocado, or fresh mozzarella and tomato.

3. Serve with Soups and Stews

Thick slices of toasted sourdough are perfect for dipping into hearty soups, stews, or chili, soaking up all the delicious flavors.

4. Make Gourmet Toast

Try topping sourdough toast with mashed avocado, poached eggs, ricotta and honey, or smoked salmon for a gourmet twist on breakfast or brunch.

5. Use for French Toast or Bread Pudding

Stale sourdough can be transformed into rich and flavorful French toast or bread pudding.

The slightly tangy flavor adds an extra depth to sweet dishes.

6. Pair with Cheese and Charcuterie

A rustic sourdough loaf pairs beautifully with cheese, cured meats, and olives, making it an ideal choice for a charcuterie board.

7. Make Sourdough Croutons or Bread Crumbs

Leftover sourdough? Cube and toast it for crunchy croutons, or blend it into fine bread crumbs to use in cooking.

With so many ways to enjoy your homemade Cracker Barrel sourdough bread, you’ll always have a reason to bake another loaf!

Now, let’s go over some common mistakes to avoid to ensure every bake is a success.

Common Mistakes to Avoid When Making Sourdough Bread

Even experienced bakers run into challenges when making sourdough.

If your bread isn’t turning out quite right, check to see if you’re making any of these common mistakes.

1. Using an Inactive or Weak Starter

A weak starter won’t provide the lift and fermentation needed for a good rise.

Make sure your starter is bubbly and doubles in size within a few hours after feeding before using it in your dough.

2. Not Allowing Enough Fermentation Time

Sourdough requires long, slow fermentation to develop its signature flavor and texture.

Rushing the process by using too much starter or proofing in a too-warm environment can lead to underdeveloped flavor and dense bread.

3. Adding Too Much or Too Little Water

• If your dough is too dry, the bread will turn out dense and tight-crumbed.
• If it’s too wet and sticky, shaping becomes difficult, and the dough might collapse during baking.
• Adjust hydration levels based on your flour type and environment.

4. Overproofing or Underproofing the Dough

• Underproofed dough will not rise enough, leading to a dense loaf.
• Overproofed dough can collapse in the oven, creating a flat loaf.
• Use the poke test—press the dough lightly with a finger. If it springs back slowly, it’s ready to bake.

5. Not Creating Enough Steam While Baking

Steam is essential for getting a crisp, crackly crust.

If baking in a regular oven (not a Dutch oven), place a tray of boiling water on the lower rack to help create steam.

6. Slicing the Bread Too Soon

Cutting into your bread while it’s still warm will result in a gummy texture.

Always let it cool for at least one hour to allow the crumb to set properly.

By avoiding these mistakes, you’ll be well on your way to making a perfect Cracker Barrel-style sourdough loaf every time!

Final Thoughts

Baking sourdough bread is both an art and a science, requiring patience, practice, and a bit of trial and error.

The beauty of homemade sourdough is that no two loaves are exactly alike, but each one carries the care and effort you put into it.

This Cracker Barrel-inspired sourdough recipe allows you to enjoy the same rustic flavors at home, whether you’re making a simple toast for breakfast or serving it alongside a comforting meal.

As you continue baking, you’ll refine your technique, develop your own favorite variations, and discover the joy of making artisan bread from scratch.

Have fun experimenting, and don’t forget to share your baking experience with friends and family.

Frequently Asked Questions (FAQs)

1. Can I Make Sourdough Bread Without a Starter?

Traditional sourdough requires a natural starter for fermentation.

However, if you don’t have time to develop one, you can use a combination of commercial yeast and yogurt to mimic some of the tangy flavor.

2. How Can I Store Homemade Sourdough Bread?

Keep your bread at room temperature in a paper bag or wrapped in a clean kitchen towel to maintain its crusty texture.

Avoid storing it in plastic, as this can make the crust soft.

If you need long-term storage, slice and freeze it in an airtight bag.

3. My Bread Didn’t Rise—What Went Wrong?

There are a few possible reasons:

• Your starter may not have been active enough.
• The dough may have been underproofed.
• Your kitchen may have been too cold for proper fermentation.

Try letting the dough rise in a slightly warmer spot (around 75–80°F) for better results.

4. Can I Add Other Ingredients to the Dough?

Absolutely! You can mix in herbs, cheese, garlic, or dried fruit for extra flavor.

Just be sure not to add too much, as it can affect the dough’s hydration and structure.

5. Why Is My Sourdough Bread Too Sour?

A very tangy loaf usually means the dough has undergone a long fermentation.

If you prefer a milder taste, shorten the rise time or feed your starter more frequently before baking.