Avocado toast is loved for its freshness, nutrition, and simplicity. But when you place that creamy, mashed avocado on a thick slice of fresh sourdough, it becomes something more a wholesome, comforting meal that feels both homemade and gourmet. While store-bought bread works just fine, baking your own sourdough brings an earthy depth and chew that elevates the experience entirely.
This recipe gives you both the elements: a basic yet reliable sourdough bread that you can bake at home without any special tools, and a classic avocado toast that’s creamy, tangy, and perfectly seasoned. Sourdough may sound intimidating, but it’s easier than it seems with a little patience. Once the bread is ready, you can whip up the toast in minutes.Whether you’re planning a slow weekend breakfast or prepping something hearty for your day, this avocado toast with homemade sourdough will hit the spot every time.
Step 1: Make your sourdough starter (5–7 days before baking)
To begin, you’ll need to create a sourdough starter. In a glass jar or bowl, mix half a cup of whole wheat flour with half a cup of lukewarm water. Stir well, cover loosely, and let it rest at room temperature. Every day for the next five to seven days, discard half of the mixture and feed it with equal parts flour and water. By day six or seven, your starter should be bubbly, slightly tangy, and ready to use. This natural yeast is what makes sourdough rise without commercial yeast.
Step 2: Prepare and proof the sourdough dough
In a large bowl, mix three cups of all-purpose or bread flour, one and a quarter cups of water, and half a cup of your active starter. Stir to combine into a rough dough. Add one and a half teaspoons of salt. Cover and let it rest for thirty minutes, then stretch and fold the dough four times over the next two hours (every thirty minutes). Cover and let it rise at room temperature for about four hours, or until slightly puffy. Then refrigerate overnight for better flavour and texture.
Step 3: Shape, bake, and cool the sourdough loaf
The next day, take out the dough, gently shape it into a round or oval loaf, and place it in a floured bowl or proofing basket. Let it come to room temperature and rise slightly for two to three hours. Preheat your oven to 230°C with a covered Dutch oven or heavy pot inside. Carefully transfer the dough into the hot pot, score the top, and bake covered for twenty minutes. Then uncover and bake for another twenty-five to thirty minutes until golden brown. Let the loaf cool completely before slicing, it’s worth the wait.
Step 4: Mash ripe avocado and prepare toppings
While the sourdough cools, take one or two ripe avocados, scoop them into a bowl, and mash with a fork. Add salt, pepper, and a splash of lemon or lime juice for brightness. You can keep it simple or include extras like crushed chilli flakes, chopped coriander, or a dash of olive oil. Taste and adjust seasoning as needed. The avocado should be creamy but not overly mashed for the best texture.
Step 5: Toast the sourdough and assemble your avocado toast
Cut thick slices from your sourdough loaf and toast them until golden and slightly crisp. Once toasted, spread the mashed avocado generously over each slice. Add optional toppings like sliced tomatoes, poached eggs, microgreens, or even roasted seeds for extra crunch. Serve immediately while the toast is still warm and the avocado is fresh. The contrast of crisp bread and smooth avocado makes each bite feel comforting and complete.
Avocado toast with sourdough bread combines two simple pleasures rich, ripe avocado and chewy, tangy homemade bread. By baking the bread yourself, you get full control over flavour and texture, and the satisfaction of creating something from scratch. Once you try this version, it’ll be hard to go back to store-bought. It’s a wholesome, versatile dish that works for breakfast, brunch, or even dinner, and it’s bound to become a regular in your kitchen.