13 Ube Sourdough Recipes for Joyful Baking

Something magical happens when ube meets sourdough—vibrant purple swirls, subtle sweet-nutty flavor, and a hint of tangy zest. Whether you’re a seasoned baker or just starting, these 13 ube sourdough recipes will brighten your kitchen and delight your taste buds. Let’s bake something beautiful together!

Classic Ube Sourdough Bread

Oh, how I love a bread that surprises you with every slice. This Ube Sourdough is that loaf for me — a striking purple crumb, a tangy sourdough backbone, and a whisper of earthy sweetness from the ube. It's a conversation starter at the table and a cozy project for a weekend bake.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Ube Puree

• 1 medium ube (purple yam), about 8 oz, peeled and cubed
• 2 tbsp water

For the Dough

• 1/2 cup active sourdough starter (100% hydration)
• 3/4 cup warm water (about 85°F)
• 1/4 cup ube puree
• 1 tbsp ube extract (optional, for color)
• 2 tbsp honey or maple syrup
• 2 1/2 cups bread flour
• 1/2 tsp salt
• 1 tbsp olive oil (for bowl)

Instructions

1. Make the ube puree: Place cubed ube and 2 tbsp water in a microwave-safe bowl, cover, and microwave on high for 4-5 minutes until tender. Mash into a smooth puree and let cool.
2. In a large mixing bowl, combine the active sourdough starter, warm water, 1/4 cup ube puree, ube extract (if using), and honey. Stir until well blended.
3. Add the bread flour and salt. Mix with a dough whisk or your hands until a shaggy dough forms. Cover and rest for 30 minutes (autolyse).
4. Perform a series of stretch and folds: With wet hands, grab one side of the dough, stretch it up and fold it over the top. Rotate the bowl 90 degrees and repeat 4-6 times. Cover and rest 30 minutes. Repeat this fold and rest cycle 3 more times (total of 4 sets). The dough should become smooth and elastic.
5. After the final fold, cover the bowl with plastic wrap or a damp towel and let it bulk ferment at room temperature (about 70°F) for 5-6 hours, or until it has doubled in size and is puffy with bubbles on top.
6. Turn the dough out onto a lightly floured surface. Shape it into a round or oval boule: gently flatten the dough into a rectangle, then fold the top third down and the bottom third up (like a letter). Pinch the seams, then roll the dough into a tight ball using your hands to create surface tension.
7. Place the shaped dough seam-side up into a floured banneton or a bowl lined with a floured kitchen towel. Cover and refrigerate for a cold proof of 12-18 hours (or overnight). This develops flavor and makes scoring easier.
8. The next day, preheat your oven to 450°F with a Dutch oven inside (or a baking stone and steam pan) for at least 30 minutes.
9. Carefully turn the cold dough out onto a piece of parchment paper. Score the top with a sharp knife or lame. Be bold — a deep slash about 1/2 inch helps the bread expand.
10. Place the dough (on the parchment) into the hot Dutch oven, cover, and bake for 25 minutes. Remove the lid and continue baking for 20-25 minutes until the crust is deep purple-brown and the internal temperature reaches 205-210°F. Let cool completely on a wire rack for at least 2 hours before slicing. Waiting is so hard, but it's key for the perfect crumb!

Luscious isn't even the word. Each slice has a tender, airy crumb with a subtle tang and a gentle sweetness that makes you crave another piece. Try it toasted with a smear of salted butter or cream cheese — it's my go-to breakfast for a week. And don't be surprised if the stunning purple hue earns you a few 'oohs' at the table.

Ube Sourdough Pancakes

But let me tell you about the morning I decided to combine my love for ube with my Sunday pancake ritual. These Ube Sourdough Pancakes are a game-changer—fluffy, vibrant purple, and tangy from the sourdough starter. Perfect with a dollop of yogurt and a drizzle of honey.

Serving: 4 servings (makes about 8 pancakes) | Prep Time: 15 minutes minutes | Cooking Time: 20 minutes minutes

Ingredients

Dry Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup sourdough starter (unfed or discard, at room temperature)
• 1/2 cup ube halaya (purple yam jam) or ube extract (adjust for color/flavor)
• 1 large egg
• 1/2 cup milk (any kind, but whole milk gives best texture)
• 2 tablespoons melted butter, cooled slightly, plus more for griddle
• 1 teaspoon vanilla extract

Toppings (optional but recommended)

• Greek yogurt (plain or vanilla)
• Honey or maple syrup
• Fresh berries or sliced bananas

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a separate bowl, whisk the sourdough starter, ube halaya (or extract), egg, milk, melted butter, and vanilla until smooth. The batter will be thick but stirrable.
3. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—a few lumps are okay. Overmixing will make pancakes tough. Let the batter rest for 5 minutes; this gives the sourdough starter a head start for extra fluff.
4. Heat a griddle or nonstick pan over medium heat (about 350°F). To test if it's ready, sprinkle a few drops of water—if they sizzle and evaporate quickly, it's hot enough. Lightly butter the surface.
5. For each pancake, pour about 1/4 cup of batter onto the griddle. Don't crowd them—leave space for spreading. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. (Tip: if bubbles pop and stay open, it's time to flip.)
6. Flip carefully with a spatula and cook for another 1-2 minutes, until the bottom is golden brown and the pancake is cooked through. Adjust heat if needed—pancakes should be golden, not dark brown too quickly.
7. Transfer cooked pancakes to a plate and keep warm in a 200°F oven while you finish the batch. (Tip: place a paper towel on the plate to absorb steam and keep pancakes from getting soggy.)
8. Serve stacked with a generous spoonful of Greek yogurt, a drizzle of honey, and fresh berries for a beautiful, tangy contrast to the sweet ube.

With their subtle tang and vibrant purple hue, these pancakes are as eye-catching as they are delicious. The yogurt topping cuts through the sweetness perfectly, but a dollop of coconut cream would also be divine. Trust me—this one's a keeper for weekend brunch.

Ube Sourdough Waffles

Venturing into the world of ube has been a game-changer in my kitchen, and these Ube Sourdough Waffles are the perfect fusion of tangy sourdough and sweet, nutty purple yam. The batter comes together quickly, and the resulting waffles are crispy on the outside, fluffy inside, with a subtle vanilla fragrance that pairs beautifully with maple syrup.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup sourdough starter (fed or discard, at room temperature)
• 1 large egg
• 1/4 cup melted unsalted butter or neutral oil
• 1/4 cup ube puree (homemade or store-bought)
• 1/2 cup milk (any kind)
• 1 teaspoon vanilla extract
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• Non-stick spray or extra butter for the waffle iron
• Warm maple syrup for serving

Instructions

1. In a large bowl, whisk together the sourdough starter, egg, melted butter, ube puree, milk, and vanilla extract until smooth.
2. Add the sugar, salt, flour, and baking powder; stir just until combined–lumps are okay, do not overmix.
3. Preheat your waffle iron to medium-high heat (about 375°F if adjustable). Lightly grease with non-stick spray or a brush of butter.
4. Pour about 1/2 cup of batter onto the center of the hot iron (adjust for your specific iron size). Close the lid and cook until golden and crisp, about 4-5 minutes. For extra crispiness, let it cook 1 minute longer.
5. Carefully remove the waffle and place on a wire rack (not stacked) to stay crisp while you cook the remaining batter. Repeat with remaining batter, greasing the iron between batches if needed.
6. Serve immediately with a generous drizzle of warm maple syrup and a pat of butter if desired.

Biting into these, you get a shatteringly crisp exterior that gives way to a tender, slightly chewy crumb with a hint of sourdough tang. The ube adds a gorgeous lavender hue and a subtle earthiness that’s perfectly balanced by the vanilla and maple. For a fun twist, top with coconut flakes or a dollop of whipped cream.

Ube Sourdough Cinnamon Rolls

Even before the trend wave hit, I was dreaming of a sourdough cinnamon roll that tasted like a trip to a Filipino bakery. This ube-filled version is my happy place—vibrant purple dough swirled with buttery cinnamon sugar and finished with a cloud of cream cheese glaze. It's a little bit tangy, a little bit sweet, and entirely unforgettable.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

• 1 cup (240g) fed sourdough starter (100% hydration)
• 1/2 cup (120ml) whole milk, lukewarm
• 1/4 cup (60ml) ube extract (color and flavor)
• 1 large egg, room temperature
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) vegetable oil
• 3 cups (375g) all-purpose flour, plus more for dusting
• 1 teaspoon salt

For the Filling

• 1/2 cup (115g) unsalted butter, very soft
• 1 cup (200g) packed brown sugar
• 2 tablespoons ground cinnamon
• A pinch of salt

For the Glaze

• 4 oz (115g) cream cheese, softened
• 3 tablespoons (45ml) whole milk
• 1/2 teaspoon ube extract (for color)
• 1 1/2 cups (180g) powdered sugar, sifted

Instructions

1. In a large bowl, whisk together the sourdough starter, lukewarm milk, ube extract, egg, sugar, and vegetable oil until smooth. Let it sit for 2 minutes to hydrate the flavors.
2. Add the flour and salt. Mix with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
3. Knead the dough for 8-10 minutes until it becomes smooth and slightly tacky (add a dusting of flour only if absolutely necessary—you want it soft). Place in a greased bowl, cover, and let bulk ferment at warm room temperature (about 75°F) for 6-8 hours, until doubled in size. Tip: If your kitchen is cool, put the bowl in your oven with the light on.
4. While the dough rises, make the filling: In a small bowl, combine the softened butter, brown sugar, cinnamon, and a pinch of salt. Mix until homogenous and set aside at room temperature.
5. Once the dough has doubled, punch it down gently. On a floured surface, roll it out into a 12×18-inch rectangle (about 1/4-inch thick). Spread the filling evenly over the entire surface, leaving a 1/2-inch border on one long edge.
6. Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam to seal, then use a sharp serrated knife to cut into 12 equal rolls (about 1.5 inches each). Place them slightly apart in a greased 9×13-inch baking dish or on a parchment-lined baking sheet.
7. Cover the rolls loosely with plastic wrap and let proof at warm room temperature for 2-4 hours, until puffy and nearly doubled. They should spring back slowly when poked. Tip: For extra fluffiness, use a proofing box or place the dish on top of your warming oven.
8. Preheat your oven to 375°F about 20 minutes before the rolls are ready. Bake the rolls on the middle rack for 22-25 minutes, until the tops are golden and a thermometer inserted into the center reads 190°F. Let cool in the pan for 10 minutes.
9. While the rolls cool, make the glaze: Beat the cream cheese with the milk and ube extract until smooth. Gradually add the powdered sugar and beat until thick, creamy, and a beautiful purple-pink. Spread generously over the warm rolls—the glaze will melt a little and seep into all the nooks.
10. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate and reheat gently.

Kind of like a swirled purple galaxy, each bite is soft, tangy, and sweet with that warm cinnamon kick. Drizzle extra glaze on top just because—or serve with a side of ube ice cream for a truly over-the-top treat.

Ube Sourdough Donuts

There’s something magical about that first bite of a warm, pillowy donut—especially when it’s swirled with the earthy sweetness of ube. These ube sourdough donuts combine my favorite tangy discard with a gorgeous purple glaze, topped with toasted coconut for a little crunch. Plus, the sourdough adds a subtle tang that balances the ube perfectly.

Serving: 12 | Prep Time: 20 minutes minutes | Cooking Time: 15 minutes minutes

Ingredients

For the Donuts

• 1 cup (240 ml) milk (any kind, but whole milk rocks)
• 1/4 cup (50 g) granulated sugar
• 2 large eggs
• 1/2 cup (120 g) sourdough discard (unfed, straight from the fridge is fine)
• 4 tablespoons (1/2 stick / 56 g) unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional, but lovely)
• 4 cups (960 ml) vegetable oil, for frying

For the Ube Glaze & Topping

• 1 cup (120 g) powdered sugar
• 2 tablespoons (30 ml) milk
• 1/2 teaspoon ube extract (or more for deeper color)
• 1/4 cup (20 g) unsweetened shredded coconut, toasted

Instructions

1. In a large bowl, whisk together 1 cup milk, 1/4 cup sugar, 2 eggs, 1/2 cup sourdough discard, 4 tablespoons melted butter, and 1 teaspoon vanilla until smooth.
2. In a separate bowl, combine 3 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg (if using). Whisk well.
3. Add the dry ingredients to the wet mixture and stir with a wooden spoon until a soft, slightly sticky dough forms. Don't overmix—10 stirs is plenty.
4. Turn the dough out onto a lightly floured surface and knead just 4–5 times until it comes together. Pat it into a 1/2-inch-thick rectangle. Pro tip: flour your hands and the dough; sticky is okay.
5. Use a floured 3-inch round cutter to cut out donuts, then a 1-inch cutter for the holes. Reroll scraps once to get 12 donuts and 12 holes.
6. Place the cut donuts on a parchment-lined baking sheet, cover loosely with a kitchen towel, and let proof for 30 minutes at room temperature. They’ll puff up slightly.
7. While the donuts proof, heat 4 cups oil in a heavy-bottomed pot (like a Dutch oven) to 350°F (175°C). Tip: temperature is key—too low and they’ll be greasy, too high and they’ll burn.
8. Fry the donuts in batches of 3–4, about 90 seconds per side, until deep golden brown. Use a spider or slotted spoon to flip carefully—they’re delicate!
9. Transfer fried donuts to a wire rack set over a baking sheet. Let cool for 5 minutes, just until you can handle them. Don’t wait too long or glaze won’t stick.
10. Meanwhile, make the glaze: In a shallow bowl, whisk 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon ube extract until smooth. Add more milk a drop at a time if needed.
11. Dip the top of each warm donut into the glaze, letting excess drip off. Place glazed donuts back on the rack and immediately sprinkle with toasted coconut.
12. Let the glaze set for at least 10 minutes before devouring. Store leftovers in an airtight container at room temp for up to 2 days (but they’re best day one!).

One bite of these ube sourdough donuts and you’ll be hooked—the tangy dough, the sweet floral glaze, and that little coconut crunch all meld into pure comfort. I love serving them with a hot cup of coffee or even a scoop of vanilla ice cream for an over-the-top dessert. Honestly, they’re the kind of treat that disappears in minutes, so maybe make a double batch!

Ube Sourdough Cookies

Juggling a toddler and a baking addiction means I'm always looking for desserts that are both unique and forgiving. That's how these Ube Sourdough Cookies came to be—they combine the tangy, tender crumb from my sourdough discard with the vibrant purple beauty of ube. Plus, the white chocolate and macadamia nuts make them taste like a tropical vacation.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup sourdough discard (unfed)
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ube extract (or more for color)

Mix-Ins

• 1 cup white chocolate chunks
• 3/4 cup macadamia nuts, roughly chopped

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy — about 3 minutes. Tip: Use a stand mixer with the paddle attachment if you have one; it's less arm work.
3. Add the egg, vanilla extract, and sourdough discard. Mix on low until just combined. The batter will look a bit curdled; that's okay — the ube will fix it.
4. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until no streaks of flour remain. Tip: Don't overmix or the cookies will be tough — just fold until it comes together.
5. Add the ube extract and mix until the dough is evenly purple. Start with 1 tablespoon; if you want a more vibrant color, add a little more. Tip: Ube extract is strong, so go slow.
6. Fold in the white chocolate chunks and chopped macadamia nuts with a spatula. Make sure they're evenly distributed.
7. Scoop the dough into 1.5-tablespoon balls (use a cookie scoop for uniformity) and place them 2 inches apart on the prepared baking sheets. No need to flatten; they'll spread on their own.
8. Bake for 10–12 minutes, until the edges are set and the centers look slightly soft and puffed. Visual cue: The bottoms should be golden, but the tops remain pale purple.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This step is crucial for them to set properly.

Don't be alarmed if these cookies are soft and chewy — that's the secret to their charm. The tangy sourdough perfectly balances the sweet white chocolate, and the ube gives a subtle earthy, vanilla-like flavor that's addicting. Serve them with a cold glass of milk, or crumble one over vanilla ice cream for an instant sundae upgrade.

Ube Sourdough Muffins

Can we talk about how ube (purple yam) is basically the unicorn of the baking world? These ube sourdough muffins have a tender, moist crumb thanks to coconut milk and a tangy sourdough discard tang, topped with a buttery streusel that shatters on first bite.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 22 minutes

Ingredients

• 1 cup sourdough discard (unfed, straight from the fridge)
• 1/4 cup melted coconut oil
• 1/2 cup brown sugar
• 1 large egg
• 1/2 cup ube halaya (purple yam jam)
• 1 tsp ube extract
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup full-fat coconut milk
• For the streusel: 1/4 cup all-purpose flour
• 2 tbsp brown sugar
• 2 tbsp cold butter, cubed
• A pinch of salt

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sourdough discard, melted coconut oil, brown sugar, egg, ube halaya, and ube extract until smooth.
3. In a separate bowl, combine the 1 cup flour, baking powder, baking soda, and salt.
4. Pour the dry ingredients into the wet mixture alternately with the coconut milk, starting and ending with flour, and stir gently until just combined. Pro tip: overmixing makes muffins tough — stop as soon as you see no dry streaks.
5. For the streusel, in a small bowl, mix the 1/4 cup flour, 2 tbsp brown sugar, and salt, then cut in the cold butter with a fork or your fingers until crumbly.
6. Divide the muffin batter among the 12 cups (they should be about 3/4 full). Sprinkle a generous tablespoon of streusel over each muffin.
7. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. A tip: rotate the pan halfway through for even browning.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

With their tender crumb and jammy purple swirls, these muffins taste like a hug from your favorite bakery. Try toasting one and slathering it with extra ube halaya for a double-ube moment.

Ube Sourdough Scones

Just when I thought my sourdough discard couldn't get any more exciting, I stumbled upon ube extract at my local Asian market and had a 'Eureka!' moment. These Ube Sourdough Scones are buttery, flaky, and boast a gorgeous purple hue that makes them perfect for brunch or an afternoon treat. The coconut glaze takes them over the top!

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 18 minutes

Ingredients

For the Scones

• 2 cups (250g) all-purpose flour
• 1/3 cup (67g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (113g) cold unsalted butter, cut into small cubes
• 1/2 cup (120g) sourdough discard (unfed)
• 1/4 cup (60ml) cold heavy cream (plus more for brushing)
• 1 large egg
• 1 tablespoon ube extract
• a couple drops of purple food gel (optional, for deeper color)

For the Coconut Glaze

• 1 cup (120g) powdered sugar
• 1/4 cup (60ml) coconut cream (from a can, shake well)
• 1/2 teaspoon vanilla extract
• a splash of milk if needed to thin

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs (some pea-sized butter pieces are fine—they create flaky layers!).
4. In a separate small bowl, whisk together the sourdough discard, heavy cream, egg, ube extract, and purple food gel (if using) until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir with a fork just until a shaggy dough forms. Do not overmix—overworking will make tough scones.
6. Turn the dough out onto a lightly floured surface. Gently pat it into a ¾-inch thick circle (about 8 inches across). Use a bench scraper to help if it's sticky—tip: if too sticky, dust with a little extra flour.
7. Using a sharp knife or bench scraper, cut the circle into 8 wedges (like a pizza). Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
8. Brush the tops of the scones with a little extra heavy cream for a golden, crisp crust.
9. Bake for 16-18 minutes, until the scones are very lightly golden on the edges and a toothpick inserted into the center comes out clean. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. While the scones cool, make the glaze: in a medium bowl, whisk together the powdered sugar, coconut cream, and vanilla extract until smooth. If too thick, add a splash of milk; if too thin, add more powdered sugar. Drizzle over the cooled scones.
11. Let the glaze set for about 10 minutes before serving.

Served slightly warm, these scones are buttery and tender with a subtle ube-malt flavor that's totally addicting. The coconut glaze adds a tropical sweetness that pairs perfectly with the purple crumb. For an extra indulgent twist, top with toasted coconut flakes right before serving!

Vegan Ube Sourdough Bread

Just when I thought sourdough couldn't get any better, ube entered the chat—and my kitchen. This vegan ube sourdough bread is a happy accident turned obsession: a nutty, sweet purple loaf with a tight crumb and the most gorgeous color. I've been tweaking this recipe for months, and now I'm sharing it so you can bake a slice of joy too.

Serving: 12 | Prep Time: 25 minutes minutes | Cooking Time: 40 minutes minutes

Ingredients

• 1 cup (240g) ube puree (from cooked ube or thawed frozen puree)
• 1/2 cup (120ml) warm water (around 110°F)
• 1/4 cup (60ml) maple syrup or agave
• 2 tablespoons coconut oil, melted
• 1 cup (240ml) unsweetened almond milk, at room temperature
• 1 1/2 teaspoons active dry yeast
• 3 1/2 cups (440g) bread flour, plus more for dusting
• 1 teaspoon salt
• Optional: 1/2 cup (60g) chopped walnuts or pecans

Instructions

1. In a small bowl, combine the warm water (110°F), maple syrup, and yeast. Let stand for 5–10 minutes until foamy—this means the yeast is alive and happy.
2. In a large mixing bowl, whisk together the ube puree, melted coconut oil, and almond milk until smooth. Tip: If your ube puree is lumpy, blend it briefly for a smoother texture.
3. Add the yeast mixture to the ube mixture and stir to combine.
4. Add 3 cups of the bread flour and the salt. Mix with a wooden spoon until a shaggy dough forms. The dough will be quite sticky—that's okay.
5. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, adding the remaining 1/2 cup flour a little at a time, until the dough is smooth and elastic but still slightly tacky. If using nuts, knead them in during the last minute.
6. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1–1.5 hours, until doubled in size. I like to put it in my turned-off oven with the light on.
7. Punch down the dough gently. Shape it into a round or oval loaf and place it on a parchment-lined baking sheet or in a floured banneton. Cover and let rise again for 45–60 minutes, until puffy.
8. Preheat your oven to 375°F (190°C). For a crispier crust, place a shallow pan of hot water on the bottom rack while preheating.
9. Just before baking, score the top of the loaf with a sharp knife (a cross or slash). This helps the bread expand.
10. Bake for 35–40 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom. Internal temperature should reach 190–200°F.
11. Let the bread cool on a wire rack for at least 1 hour before slicing. I know it's tempting, but cutting too early makes the crumb gummy.

Let me tell you—the first slice is pure magic: a soft, purple-hued crumb with a subtle sweetness and a nutty finish. Spread a little coconut butter on top for extra decadence, or toast it and dunk in your morning coffee. However you enjoy it, this loaf is a showstopper that tastes as beautiful as it looks.

Gluten-Free Ube Sourdough

A couple of weekends ago, I found myself staring at a jar of ube halaya and a bag of rice flour, wondering if I could give my usual gluten-free sourdough a purple twist. Turns out, this vibrant root veggie adds a gorgeous color and a subtle, earthy sweetness that pairs perfectly with the tangy sourdough flavor. The result? A moist, tender loaf that tastes as good as it looks.

Serving: 8 | Prep Time: 20 minutes minutes | Cooking Time: 45 minutes minutes

Ingredients

For the Starter & Dough

• 1 cup (120g) gluten-free sourdough starter (active and bubbly)
• 1 cup (120g) sweet rice flour (also called glutinous rice flour)
• 1/2 cup (60g) white rice flour
• 1/2 cup (60g) potato starch
• 1/4 cup (30g) tapioca starch
• 1 tablespoon psyllium husk powder
• 1 teaspoon salt
• 1/4 cup (60ml) ube halaya (purple yam jam), plus more for swirl
• 1/4 cup (60ml) warm water (around 110°F)
• 1 large egg, at room temperature
• 2 tablespoons olive oil
• 1 tablespoon maple syrup or honey

Instructions

1. In a large mixing bowl, whisk together sweet rice flour, white rice flour, potato starch, tapioca starch, psyllium husk powder, and salt until well combined.
2. In a separate small bowl, combine the ube halaya and warm water, stirring until smooth. Set aside.
3. Add the active sourdough starter, egg, olive oil, and maple syrup to the dry ingredients. Pour in the ube mixture and mix with a rubber spatula until a sticky, thick dough forms. Scrape down the sides. Tip: The dough will be very sticky; that's normal for gluten-free bread.
4. Cover the bowl with a damp kitchen towel or plastic wrap and let it rest at room temperature for 30 minutes. This allows the flours to hydrate and the psyllium to gel.
5. After the rest, turn the dough out onto a lightly wet surface (wet hands help prevent sticking). Gently knead the dough 5-6 times, just until it comes together. Do not overwork. Shape it into a round loaf.
6. Transfer the loaf to a parchment-lined 9-inch round cake pan or a lightly oiled 9×5-inch loaf pan. Smooth the top with wet fingertips.
7. For the swirl: Drop small spoonfuls of extra ube halaya on top of the loaf, then use a knife or skewer to gently swirl it into the surface. Don't overmix; you want streaks of purple.
8. Cover the pan with a damp towel and let the dough proof in a warm spot (about 75°F) for 4-6 hours, or until it has risen by about 50%. It should look puffy, not doubled. Tip: If your kitchen is cold, place the pan in the oven with the light on.
9. About 20 minutes before baking, preheat your oven to 375°F. Place a small oven-safe dish filled with water on the bottom rack to create steam.
10. Bake the loaf on the middle rack for 45 minutes. Check at the 30-minute mark: if the top is browning too quickly, tent loosely with foil.
11. Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Do not slice while warm—the texture sets as it cools. Tip: For a soft crust, brush the top with a little olive oil immediately after removing from the oven.

Vividly purple and speckled with deeper swirls, this gluten-free ube sourdough has a moist, almost fluffy crumb with a gentle tang from the starter. Slice it thick and toast it lightly—it's amazing with butter and a drizzle of honey, or even as the base for a ube French toast. Store leftovers in an airtight container for up to 3 days, or freeze slices for later.

Ube Sourdough Pizza Crust

You know that moment when you're craving pizza but also want something a little extra? That's how this ube sourdough pizza crust was born in my tiny kitchen last Tuesday. It's got that gorgeous purple hue from ube powder, a tangy sourdough kick, and a crisp, chewy edge that holds up to loads of melty cheese.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough

• 1 cup sourdough starter (active, bubbly)
• 1/2 cup warm water (about 110°F)
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour (plus more for dusting)
• 2 tablespoons ube powder

For the Toppings

• 1/2 cup pizza sauce (your favorite jarred kind)
• 2 cups shredded mozzarella cheese
• a handful of fresh basil leaves

Instructions

1. In a large mixing bowl, combine the active sourdough starter, warm water, olive oil, sugar, and salt. Stir with a wooden spoon until everything looks friendly.
2. Add the all-purpose flour and ube powder. Mix until a shaggy dough forms—it'll be a little sticky, that's perfect. Tip: If the dough feels too wet, add flour a tablespoon at a time.
3. Turn the dough onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic. The ube will give it a beautiful violet color.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rest for 30 minutes at room temperature. It'll puff up a bit but won't double.
5. Preheat your oven to 500°F (or as high as it goes) with a pizza stone or inverted baking sheet inside. Let it heat for at least 20 minutes—this ensures a crispy crust.
6. On a piece of parchment paper lightly dusted with flour, stretch the dough into a 12-inch circle. Don't stress about perfect roundness; rustic is charming.
7. Brush the edge of the crust with olive oil—this gives that beautiful golden crunch. Then spread pizza sauce evenly, leaving a 1-inch border for the crust.
8. Sprinkle shredded mozzarella cheese all over the sauce. I like to pile a little extra on the edges because, let's be real, melted cheese is life.
9. Carefully slide the parchment onto the preheated stone or baking sheet. Bake for 12–15 minutes, until the crust is golden brown and the cheese bubbles and browns slightly. Keep an eye on it after minute 12, ovens vary.
10. Remove from oven, let cool on a wire rack for 2 minutes (so you don't burn your mouth), then scatter fresh basil leaves on top.

Biting into this ube sourdough pizza, you get the perfect crunch from the crust, a subtle earthy sweetness from the ube, and that classic cheesy pull. I love serving it with a side of spicy aioli for dunking the crust and a crisp green salad. Next time, I might try adding spicy sausage—go ahead, make it your own!

Conclusion

Ube sourdough recipes blend vibrant color with tangy flavor, making baking a joyful adventure. Whether you’re a pro or novice, these 13 recipes promise delicious fun. Try one today, then comment with your favorite and share on Pinterest!

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