Pink Sourdough Bread
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If you’re looking for festive Valentine’s Day recipes you have to try this pink sourdough bread, made without any artificial dyes. You can make your entire loaf pink or create a swirled effect like shown in the photos. This easy, beginner-friendly sourdough bread recipe can be made the same day and has a delicious crisp crust and soft crumb.

Dragon fruit powder
This loaf is naturally colored with the help of dragon fruit powder. Dragon fruit, also known as pink pitaya, comes in a powder form that naturally adds a beautiful and rich pink color to breads and other baked goods. While many people use beetroot powder to color their loaves pink, I find dragon fruit powder to be more vibrant in color. However, I have found not all brands are equal. To ensure the color doesn’t bake out I recommend using Kate’s Naturals Dragon Fruit Powder. You only need a small amount of powder to color the loaf and with such a minimal amount it doesn’t change the flavor of your sourdough bread.
Adding mix-ins
You can keep this as a plain sourdough flavor or add in your favorite mix-ins. If you are wanting something sweet for Valentine’s Day you could try freeze dried strawberries and white chocolate chips. You could also try lemon and freeze dried raspberries, dried cranberries, or white chocolate and almonds to name just a few.
For more mix-in ideas check out my post 21 sourdough mix-ins you need to try.
Sourdough bread recipe
This recipe uses my same day sourdough bread recipe. I love this recipe because it can be made quickly or you can stick it in the fridge for a longer ferment overnight. However if you prefer to let your dough proof on the counter overnight use my overnight sourdough bread recipe instead.

Ingredients
- Active Sourdough Starter – An active sourdough starter is one that has been recently fed, has doubled in size, and is bubbly. To learn more about your sourdough starter or how to make one at home, refer to my Easy Sourdough Starter Recipe. This recipe uses 150 grams of sourdough starter to help to dough rise within one day.
- Bread Flour – Flour with a higher protein content, like bread flour, is ideal for sourdough bread. Sourdough bread is a higher hydration dough so it needs a flour that is efficient at absorbing water like bread flour is. Since I know I will get asked, you can use all purpose flour although it’s not ideal. For all purpose flour reduce the water by 25 grams.
- Water – Despite what some people say, I find that using tap water in sourdough bread works just fine! You can use filtered water if you prefer, but I do not think it is necessary.
- Salt – Any type of salt you have on hand works great.
- Dragon Fruit Powder– I use the brand Kate’s Naturals on Amazon and have had good success. I have heard from some on social media that other brands do not bake as well so I highly recommend going with the brand I use.

Sourdough Tools
Kitchen scale
Using a scale instead of cups can feel intimidating at first but I promise it will make your life easier. It’s much easier to feed your starter and make sourdough bread with a scale and provides much more accuracy than cups. Plus as an added bonus it decreases the number of dishes you have to wash.
Straight Edge container
I recommend using a straight edge container so you can visually see how much the dough has risen. A 2 quart container is big enough for 1 loaf. If you are doubling the recipe use a 4 quart container.
Proofing Basket
Proofing baskets are available in round (boule) or oval (batard) shapes. I find the best value is to buy the baskets in a kit, like this one. A proofing basket is what you will place the dough into for the second rise. If you prefer not to get a basket you can use a 9-10″ medium-sized bowl lined with a tea towel.
Bread Lame
A bread lame (pronounced lahm) is the tool used to score sourdough bread dough. Scoring involves making a slash in the dough just before baking, allowing steam to escape. Shallow cuts can also be made to create designs on the bread. You can use a really sharp knife if needed but a blade provides a cleaner cut.
Dutch Oven or Bread Oven
Find a dutch oven or bread oven that is 5-7 qt (4qt can work if necessary but it is tight) and is approved for temperatures up to 450 degrees Fahrenheit. While you can bake without a dutch oven, it takes some practice figuring out what will work for your oven, which is why I recommend starting with one for best results.
Bread Sling or Parchment Paper
When transporting dough into the dutch oven it is easier to place the dough on parchment paper or a bread sling first. I personally prefer to use reusable bread sling which prevents the bottom of the loaf from getting wavy from the parchment paper indents.
Bread Knife
Once you bake your loaf you will want a sharp bread knife to cut your bread with. I love this bread knife and have had it for years.
Tools I love
Find all my recommendations for the best sourdough tools, kits and supplies. Plus get access to exclusive discounts just for you.
How to make pink swirled sourdough bread
Feed sourdough starter
The first step to making bread is to feed your sourdough starter. The temperature of your house, activity level of your starter, and how much you feed the starter will all impact how quickly your starter rises. A 1:1:1 ratio meaning 1 part starter: 1 part flour: 1 part water will rise in about 4 hours. Whereas a 1:5:5 ratio meaning 1 part starter: 5 part flour: 5 part water will rise in about 12 hours. Feed based on the timing you want to make bread. Once the starter doubles or exceeds its size and becomes bubbly, it is ready for use. If you can’t use the starter while it is at peak place it in the fridge until you are ready.
Mix ingredients
If you want the swirled loaf you will need to make 2 doughs, one with the dragon fruit powder and one without. Start by making the plain loaf by adding water to a container with straight sides or a medium clear bowl. Add the sourdough starter and salt to the water. Mix with a danish dough whisk (10% off with link), your hands, or a large spoon. Add the flour and mix until the dough is shaggy and the flour is incorporated. Cover with a lid or dinner plate so the dough doesn’t dry out and let sit for 30 minutes in a a warm spot. For a similar timeline as listed below keep the dough temperature at 75 degrees Fahrenheit. Repeat the same steps for the pink dough but add the dragon fruit powder to the water with the starter and salt.

Stretch and folds
Perform a set of stretch and folds or coil folds every 30 minutes on both doughs. It is ok if it is not exact but try to get 3 sets in with a break in between each set. To stretch and fold, grab one side of the dough with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time. If you are adding mix-ins you can add them during the first stretch and fold.
The goal is to get the dough to pass the “windowpane test”. To perform the windowpane test gently spread a piece of the dough between your pointer fingers and thumbs. You want it thin enough to see light through without it tearing. This tells you the gluten is developed. If it is not passing windowpane after 3 set of stretch and folds I recommend adding a 4th set.
First rise
Let the dough rest on the counter in a warm spot to finish bulk fermentation. Bulk fermentation is done when the dough is jiggly, domed on top, bubbly on the sides, and risen 40-50%. If it does not show these signs, continue to let the dough rise, to finish bulk fermentation. At a dough temperature of 75 degrees Fahrenheit my dough is ready in 4 hours from the time it is mixed.
PreShape
Dump the plain loaf of dough onto the counter. Spread the dough out into a large rectangle. Do not spread it so thin that you can see through it. Dump the pink dough on top and spread into a large rectangle to match the dough underneath. Fold the dough like a trifold, starting with one side bringing it on top of itself two-third of the way. Fold the other side on top. This will make a long log. Roll up the dough like a cinnamon roll. Let the dough rest for 20-30 minutes uncovered.


Final shape
To avoid messing up the swirl inside do not completely reshape this. Begin by pinching the sides together to seal them.
To make a round loaf make a cupping shape with your hands and rotate the dough counter clockwise towards you creating a round smooth ball. Lightly flour a basket with rice flour (or all purpose flour) and turn the dough upside down into the basket.
To make an oval loaf turn the dough over and then gently place your hands under the sides of dough and bring your hands together so the dough meets in the middle. Place the dough in a lightly floured oval basket.

Second proof Option 1- Refrigerator method (my preferred method)
Place the dough in the fridge overnight for 8-12 hours. Bake directly from the fridge.
Second proof Option 2- Counter method
Leave the dough on the counter for 1-3 hours (this will vary depending on temperature of kitchen and strength of starter). Once it passes the “poke” test, meaning when you poke the dough with a lightly floured finger the dough will slowly fill in. If the dough springs back immediately it needs more time and if it does not fill back in at all it is overproofed and needs baked immediately. Place the dough in the freezer while your oven preheat the oven to make it easier to score.
Scoring
Preheat the dutch oven in the oven at 450 degrees Fahrenheit. Flip dough onto a piece of parchment paper and score the bread with a bread lame or sharp knife about a quarter inch deep. This can be one line or multiple depending on your preferences. For more intricate designs hold the blade at 90 degrees and make shallow cuts.

Baking
Bake the bread for 30 minutes with the lid on. Take the lid off and bake for another 10 minutes. The bread should sound hollow when you knock on the bottom, this will tell you the bread is cooked through.
Remove the bread from the dutch oven and allow it to cool on a cooling rack before slicing.

Sample baking schedule
Many different factors can affect your sourdough bread, such as the temperature of your dough, kitchen, humidity, and the strength of your starter, so this baking schedule is based on rough estimates. It is more important to look for the visual cues of the bread to know when it is ready.
Refrigerator method
This is my favorite method! It always turns out, it has more time to develop flavor, and the dough is cold so it is easier to score. This schedule is assuming dough temperature of 75 degrees Farenheit.
Steps | Time |
Feed starter a 1:1:1 ratio (50 grams sourdough starter: 50 grams flour: 50 grams water) *If you do not have extra starter be sure to feed your starter a little more so you have leftover | Day One: 1:00 pm |
Mix dough | 5:00 pm |
Stretch & folds | 5:30 pm – 6:30 pm |
Finish Bulk fermentation | 6:30 – 9 pm |
Pre-shape | 9 pm |
Final shape and final proof in the fridge | 9:30 pm |
Bake | Day two: Between 6-10 am |
Counter method
This method is great to use to bake your sourdough bread within one day. Before scoring, add the dough to the freezer while the oven preheats so it is easier to make your cuts in the dough. This schedule is based on a dough temperature of 75 degrees Farenheit.
Steps | Time |
Feed starter a 1:4:4 ratio (or a 1:5:5 ratio if going to be 12 hours before using) *If you do not have extra starter be sure to feed your starter a little more so you have leftover | Day One: 10 pm |
Mix dough | Day two: 8 am |
Stretch & folds | 8:30 – 9:30 am |
Bulk fermentation | 9:30 am – 12 pm |
Pre-shape | 12 pm |
Final shape and final rise on the counter | 12:30 pm- 1:30 pm (or whenever dough is passing the poke test) |
Preheat oven and place dough in freezer while waiting to firm dough and bake | 2 pm |

Storing Sourdough Bread
Store a whole loaf, or a side that can be placed cut side down with only the crust exposed, on the counter up to 2 days with just a tea towel over it. If the inside of the loaf is exposed I store it in a bread box, bread bag or brown paper bag.
Sourdough will not hold its crunch for extended periods of time but can be revived in the oven or toaster. To refresh a loaf preheat the oven to 450F. Run the loaf quickly under water and then place in the oven for 10-15 minutes until the crust is crispy again.
Sourdough bread also freezes really well. To freeze a loaf, either place the whole or half a loaf into a freezer safe bag. Alternatively, preslice the loaf and place parchment paper in between each slice before placing in a freezer bag.
To thaw, place the loaf on the counter for several hours in the ziplock bag. If you are in a time crunch I’ve used the defrost feature in the microwave to thaw my loaf. Once thawed, use the same refresh instructions as listed above. For individual slices, pulled from the freezer, pop it in the toaster.
Frequently Asked Questions
More sourdough bread recipes
Recipe Card

Pink Sourdough Bread
Equipment
Ingredients
Plain dough
- 175 grams warm water ¾ cup
- 75 grams active sourdough starter ⅓ cup
- 5 grams salt 1 teaspoon
- 250 grams bread flour 1 ¾ cup
Pink dough
- 175 grams warm water ¾ cup
- 75 grams active sourdough starter ⅓ cup
- 5 grams salt 1 teaspoon
- 10 grams Kate's Natural dragon fruit powder 1 Tablespoon
- 250 grams bread flour 1 ¾ cup
Instructions
- Feed sourdough starter: Four hours prior to making this loaf mix together 50 grams of active sourdough starter, 50 grams flour, and 50 grams of water. Let sit in a warm spot to double in size.
- Mix the plain dough: Once the sourdough starter is ready begin mixing your dough. If you want the swirled loaf you will need to make 2 doughs, one with the dragon fruit powder and one without. Start by making the plain loaf by adding 175 grams warm water to a container with straight sides or a medium clear bowl. Add 75 grams of sourdough starter and 5 grams of salt to the water. Mix with a danish dough whisk (10% off with link), your hands, or a large spoon. Add 250 grams of bread flour and mix until the dough is shaggy and the flour is incorporated.175 grams warm water, 75 grams active sourdough starter, 5 grams salt, 250 grams bread flour
- Mix the pink dough: To a second straight edge container add 175 grams of warm water along with 75 grams of active sourdough starter, 5 grams of salt, and 10 grams of dragon fruit powder. Mix with a danish dough whisk (10% off with link), your hands, or a large spoon. Add 250 grams of bread flour and mix until the dough is shaggy and the flour is incorporated.175 grams warm water, 75 grams active sourdough starter, 5 grams salt, 10 grams Kate's Natural dragon fruit powder, 250 grams bread flour
- Cover and rest: Cover the dough with a lid or dinner plate so the dough doesn't dry out. Let sit for 30 minutes in a warm spot. For a similar timeline as listed in the sample schedule keep the dough temperature at 75 degrees Fahrenheit.
- Stretch and folds: Perform a set of stretch and folds (pull dough out and then fold over itself, turn bowl and perform on other 3 sides) or coil folds every 30 minutes on each dough. Perform 3 sets. The goal is to get the dough to pass the windowpane test, described in more detail in the post. You can add your mix-ins in the first set of stretch and folds.
- First Rise: Let the dough rest on the counter in a warm spot to finish bulk fermentation. Bulk fermentation is done when the dough is jiggly, domed on top, bubbly on the sides, and risen 40-50%. If it does not show these signs, continue to let the dough rise. At a dough temperature of 75 degrees Fahrenheit my dough is ready in about 4 hours from the time it is mixed.
- Preshape: Dump the plain loaf of dough onto the counter. Spread the dough out into a large rectangle. Do not spread it so thin that you can see through it. Dump the pink dough on top and spread into a large rectangle to match the dough underneath. Fold the dough like a trifold, starting with one side bringing it on top of itself two-third of the way. Fold the other side on top. This will make a long log. Roll up the dough like a cinnamon roll. Let the dough rest for 20-30 minutes uncovered. See pictures in the blog post for reference.
- Final Shape: To avoid messing up the swirl inside do not completely reshape this. Begin by pinching the sides together to seal them. To make a round loaf make a cupping shape with your hands and rotate the dough counter clockwise towards you creating a round smooth ball. Lightly flour a basket with rice flour (or all purpose flour) and turn the dough upside down into the basket. To make an oval loaf turn the dough over and then gently place your hands under the sides of dough and bring your hands together so the dough meets in the middle. Place the dough in a lightly floured oval basket. Cover the basket.
- Final Rise Option 1: Refrigerator Method (my preferred method)- Place the dough in the fridge overnight for 8-12 hours. Bake the dough directly from the fridge.
- Final Rise Option 2: Counter Method– Leave the dough on the counter for 1-3 hours (this will vary depending on temperature of kitchen and strength of starter). Once it passes the "poke" test, meaning when you poke the dough with a lightly floured finger the dough will slowly fill in. If the dough springs back immediately it needs more time and if it does not fill back in at all it is overproofed and needs baked immediately. Place the dough in the freezer while your oven preheats.
- Preheat Oven: Once ready to bake preheat dutch oven in the oven at 450℉ degrees Fahrenheit.
- Bake: Flip dough onto parchment paper or silicone bread sling and score the bread with a bread lame or sharp knife about a quarter inch deep at a 45 degree angle on one side of the dough following the curvature of the loaf. Bake the bread for 30 minutes with the lid on. Take the lid off and bake for another 10 minutes. The bread should sound hollow when you knock on the bottom, this will tell you the bread is cooked through.
- Remove the bread from the dutch oven and allow to cool on a cooling rack before slicing. The bread should sound hollow when you knock on the bottom after coming out of the oven, this will tell you the bread is cooked through.
Notes
- Not all brands will result in the vibrant color shown. For best results use Kate's Naturals Dragon Fruit Powder.
- For an all pink loaf make one batch of dough with 20 grams of dragon fruit powder.
- If you prefer to proof your loaf on the counter overnight use my simple overnight sourdough bread recipe.
- For best results I recommend using the gram measurements instead of cups, as it will be much more accurate.
- Timing will depend on the temperature of your dough and the activity level of your starter. Watch your dough versus the clock.
- Find step-by-step photos of the process in the post above.
Hey there! I want to make a bunch of these for my friends for v-day this week. Do you have any recommendations for making smaller loaves (I plan to open air bake with a mist of water since I don’t have 8 dutch ovens or the patience to bake them back to back)? Mostly wondering about if halving each loaf will affect BF. TIA!
Hi!
I just made this pink sourdough swirl bread following your recipe exactly except I cold proofed for 15 hrs overnight in the fridge. It tastes wonderful, but the pink color baked out! Any idea why? Should I add more dragon fruit powder next time?
Thanks!
Did you use the brand Kate’s Naturals or a different brand? I’m hearing from some people on Instagram that some brands are not holding color as well.
Different brand. I used Microingredients organic freeze dried dragon fruit powder.
Unfortunately some brands don’t work as well. If you can I would get the Kate’s Naturals brand.
What I read somewhere is that you should add ascorbic acid to the dough. I’m researching this myself before I try it out as I don’t want to waste the dragon fruit powder.
If you use Kate’s Natural you don’t need to worry about it but it would be a good idea with other brands.