Can I use instant yeast instead of sourdough starter?

Absolutely! While you'll lose that signature tang, you can substitute 7g (2¼ tsp) instant yeast mixed directly into the flour. The dough will rise faster—proof about 1-2 hours instead of 4-6. Still delicious, just different!

How do I know if my starter is active enough?

Your sourdough starter should double in size within 4-8 hours after feeding and pass the "float test"—drop a teaspoon in water; if it floats, you're golden! Mine always peaks about 6 hours after feeding when it's bubbly and smells sweetly fermented.

Can I skip soaking the raisins?

You can, but they'll be chewy little pebbles in your bread! The 10-minute soak plumps them up beautifully and prevents moisture loss in baking. Pro tip: soak them in hot tea instead of water for extra flavor!

Why didn't my swirl stay defined?

This happened to me too at first! The key is rolling tightly and using enough cinnamon sugar (but not too much). Also, don't overproof—the more the dough expands, the more the swirl spreads. Practice makes perfect!

Irresistible Cinnamon Raisin Sourdough Bread Recipe

Cinnamon Raisin Sourdough Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A sweet sourdough loaf swirled with cinnamon and raisins, perfect for breakfast or snacks.

Author: Sophia Collins
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 6 hours 5 minutes
Yield: 1 loaf 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

500g bread flour
100g active sourdough starter
300g water
10g salt
100g raisins
50g brown sugar
2 tbsp cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Mix flour, sourdough starter, water, and salt in a bowl.
Knead the dough until smooth.
Soak raisins in warm water for 10 minutes, then drain.
Roll out the dough and sprinkle with cinnamon sugar and raisins.
Roll the dough into a loaf shape and place in a proofing basket.
Let the dough proof for 4-6 hours.
Preheat oven to 450°F (230°C).
Bake for 30-35 minutes until golden brown.

Notes

Soak raisins for extra softness.
Use a sharp knife to score the dough before baking.
Let the bread cool before slicing.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 8g
Sodium: 200mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/cinnamon-raisin-sourdough-bread-recipe/