How much does it cost to make artisan sourdough bread?

Updated October 2, 2026 · By the CrumbCounts team

A batch of artisan sourdough bread (1 loaf) costs about $0.85 in ingredients at average US grocery prices (August 2026), or $0.85 per loaf (1 of 4 ingredients not priced: Sourdough Starter).

A classic artisan sourdough with a crispy golden crust and soft, tangy interior. Made with just four ingredients and a lot of love. Perfect for sandwiches, toast, or enjoying with butter.

Ingredient cost breakdown

Staples use the U.S. Bureau of Labor Statistics monthly average price; other ingredients use typical US grocery prices from the CrumbCounts catalog. Cups and spoons are converted to weight with standard baking densities. Not priced: Sourdough Starter.

What to charge for artisan sourdough bread

Ingredients are only part of the cost. Adding $0.15 of packaging per loaf, 60 minutes of your time at $15.00 an hour and 10% for utilities and fees brings the batch to $16.10, or $16.10 per loaf. At a 30% profit margin that is $23.01 per loaf, $23.01 for the batch.

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Recipe

• Prep: 12 hours (fermentation)
• Cook: 45 minutes
• Makes: 1 loaf
• Difficulty: Advanced

Ingredients

• 500 g Bread Flour
• 350 ml Water
• 100 g Sourdough Starter
• 10 g Salt

Instructions

1. Mix 500g bread flour, 350g water, 100g active sourdough starter, and 10g salt in a large bowl.
2. Knead for 10 minutes until smooth and elastic. The dough should be slightly sticky.
3. Cover and let ferment at room temperature for 4 hours, performing stretch-and-folds every 30 minutes.
4. Shape into a round boule and place in a floured banneton basket.
5. Cover and refrigerate overnight (8-12 hours) for cold fermentation.
6. Preheat oven to 450°F (230°C) with a Dutch oven inside for 30 minutes.
7. Score the top of the loaf with a sharp knife or lame in a cross or decorative pattern.
8. Carefully transfer dough to hot Dutch oven, cover, and bake for 30 minutes.
9. Remove lid and bake for an additional 15 minutes until deep golden brown.
10. Cool on wire rack for at least 1 hour before slicing. The bread will continue cooking as it cools.

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