Easy Pink Sourdough Bread Recipe

Last Updated on January 29, 2026 by Jamie Saechao

With bold, vibrant color, this easy pink sourdough bread recipe is the perfect festive loaf for Valentine’s Day!

Made with dragon fruit powder, active sourdough starter, bread flour, and salt this easy sourdough bread will light up special holidays with bold spring color.

Feature this easy sourdough bread recipe at Easter time, or make it as a special surprise for your kids on Valentine’s Day. The dragon fruit powder does not change the flavor of the dough, so you have a fun, pretty bread that you can enjoy anytime!

If you are looking for more Valentine’s day sourdough recipes, try my sourdough sugar cookies, sourdough chocolate cake, or sourdough brownies.

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Ingredients

• Bread flour- use high quality, organic bread flour if you can!
• Salt – I like to use sea salt
• Water
• Active sourdough starter
• Dragon fruit powder- I have only tested this brand

What is active sourdough starter? Active sourdough starter is starter that has been fed and is at it’s peak activity (or slightly after it’s peak). You will see lots of bubbles throughout your starter when it’s ready. Temperature affects how quickly your starter activates!

Learn how to maintain your own sourdough starter here.

Recipe Tips

• Adjust the amount of dragon fruit powder for more or less color!
• If you would like to speed up fermentation time, you can do so by increasing the ambient temperature of the room the dough is in – or use a bread proofing box to control temperature.
• Use a kitchen scale for best results in this recipe!
• To long-ferment this dough, transfer it to the refrigerator after the bulk proof when it has risen by 40%. Then, let it ferment in the fridge for 24-48 hours, shape and then bake as the recipe directs.
• I did not preheat my Dutch oven when designing this recipe, but the Dutch oven can be pre-heated if you desire!
• This recipe can be made overnight or during the day- for a slower ferment time, decrease temperature (70-72 degrees F). For a faster ferment, use warmer temperatures (76-78 degrees F).

To convert the dough into an overnight recipe, decrease the amount of starter to 60 grams and allow the dough to ferment at room temperature for 8-10 hours or until the dough shows signs that the fermentation is done (see next section).

For more simple bread recipes, try this Dutch oven sourdough bread, herb bread, or croissant bread loaf!

Timeline

To make this dough same-day, feed the sourdough starter the night before. Keep in mind that bulk fermentation time is dependent on room temperature.

• 8 am- Mix together ingredients
• 8:30 am- First set of stretch and folds
• 9-9:30- Second and third sets of stretch and folds
• 9:30- Bulk Ferment
• 3:30- Shape dough and place in refrigerator
• 4:30-Bake

When Is Bulk Fermentation Done?

One of the trickiest parts of bulk ferment is knowing when your bread is done fermenting. It can be easy to under ferment and over-ferment dough. Here are my best tips on how tell your dough is ready to move on to the next step:

• The dough is double or almost double in size and has a slight dome on the top.
• There are at least a few bubbles on the surface of the dough
• The dough pulls away easily from the side of the bowl, but is not webby in appearance.
• The dough should have a smooth appearance and is light and airy.

How To Make Pink Sourdough Bread

Step 1: In a large bowl, whisk together the flour, salt and dragon fruit powder.

In a separate bowl, whisk together the water and active starter. Then add the dry ingredients, and stir with a dough whisk or spatula until the dough is well incorporated.

Cover and let the dough rest for 30 minutes.

Stretch and fold the dough by pulling one side of the dough up, stretching it out, and folding it back over the main ball of dough. Rotate the bowl 1/4 and repeat, working your way around the ball of dough. Repeat until the dough forms a tight ball. Cover and let the dough rest for 20-30 minutes.

Repeat two additional sets of stretch and folds, spaced 20-30 minutes apart.

Cover the dough and let it bulk ferment at room temperature for 5-7 hours, or until the dough has grown by 50%. (Temperature 72-74 degrees F for this timeframe).

Dump the dough onto a floured work surface. Fold each side of the dough into the center, then flip the dough over. Gently spin the dough clockwise with both hands to create tension in the surface of the dough.

Transfer the dough to a banneton and refrigerate for 1 hour.

Preheat the oven to 425 degrees F. Place the dough on the top of a square piece of parchment paper and sprinkle the top with rice flour. Score the dough with a razor or bread lame, place in the Dutch oven, and bake for 25 minutes with the lid on.

Remove the lid and finish baking for an additional 25 minutes. Let the bread cool for at least one hour before slicing!

Storage

Store in an air tight container at room temperature for 4-5 days. I like to store my leftover bread in a Dutch oven!

To freeze, slice the bread, flash freeze it on a baking pan, then store all of the pieces in an airtight, freezer safe container.