Ingredient substitution guide
Best substitutes for sourdough bread
Best swap for sourdough bread: Ciabatta, 1:1; similar open crumb and chew, milder flavor.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Sourdough Bread?
The best swap for Sourdough Bread is Ciabatta, 1:1; similar open crumb and chew, milder flavor. Another option is French Bread, 1:1; less tang, similar crust. A third option is Whole Wheat Bread, 1:1; denser, nuttier, no tang. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Ciabatta | 1:1; similar open crumb and chew, milder flavor |
| French bread | 1:1; less tang, similar crust |
| Whole wheat bread | 1:1; denser, nuttier, no tang |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.