Can I use Herb-Infused Water instead of Chicken Broth in Sourdough Bread?

Adds subtle aromatic notes but lacks umami, resulting in less savory depth in the bread. Use a ratio of 1:1 (replace chicken broth volume exactly).

Best Chicken Broth Substitute in Sourdough Bread

5 tested options with exact ratios, science-backed explanations, and tips for success.

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Quick Answer

The best substitute for Chicken Broth in Sourdough Bread is Vegetable Broth because it provides a similar savory depth and moisture content without altering the fermentation process or bread texture.

Top 5 Chicken Broth Substitutes for Sourdough Bread

Substitute	Ratio	Notes	Dietary
⭐ Vegetable Broth (Best)	1:1 (replace chicken broth volume exactly)	Maintains moisture and adds a mild umami flavor without overpowering the sourdough’s natural tang.	Vegan Gluten-Free Dairy-Free Fat-Free Nut-Free
Mushroom Broth	1:1 (replace chicken broth volume exactly)	Adds a rich umami flavor that enhances the sourdough’s complexity without affecting fermentation negatively.	Vegan Gluten-Free Dairy-Free Fat-Free Nut-Free
Bone Broth (Beef or Pork)	1:1 (replace chicken broth volume exactly)	Provides similar savory depth but with a stronger flavor that may slightly alter the bread’s taste profile.	Gluten-Free Dairy-Free Fat-Free Nut-Free
Herb-Infused Water	1:1 (replace chicken broth volume exactly)	Adds subtle aromatic notes but lacks umami, resulting in less savory depth in the bread.	Vegan Gluten-Free Dairy-Free Fat-Free Nut-Free
Light Soy Milk (Unsweetened)	1:1 (replace chicken broth volume exactly)	Adds moisture and slight creaminess but may affect fermentation and crumb texture due to sugars and proteins.	Vegan Dairy-Free Fat-Free Nut-Free

Detailed Guide: Each Chicken Broth Substitute in Sourdough Bread

Vegetable Broth (Best Option)

1:1 (replace chicken broth volume exactly)

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Quick tip: Maintains moisture and adds a mild umami flavor without overpowering the sourdough’s natural tang.

Vegetable broth contains a balance of minerals and flavor compounds extracted from vegetables, which mimic the savory profile of chicken broth without animal products. This helps maintain the dough’s hydration and supports yeast and bacterial fermentation.

For best results, use a low-sodium vegetable broth to avoid excessive salt that can inhibit yeast activity. Ensure the broth is at room temperature when mixing to avoid shocking the yeast.

Compared to chicken broth, vegetable broth produces a slightly lighter flavor profile but preserves the savory depth and moisture necessary for a well-developed sourdough crumb and crust.

Mushroom Broth

1:1 (replace chicken broth volume exactly)

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Quick tip: Adds a rich umami flavor that enhances the sourdough’s complexity without affecting fermentation negatively.

Mushroom broth is rich in glutamates, natural flavor enhancers that provide a deep savory note similar to chicken broth. This helps maintain the flavor complexity in sourdough bread while supporting yeast activity due to its mineral content.

Use homemade or low-sodium commercial mushroom broth to control salt levels. Avoid overly concentrated broths that may affect dough hydration.

The final bread will have a more pronounced earthy flavor compared to chicken broth but will retain a moist crumb and good rise.

Bone Broth (Beef or Pork)

1:1 (replace chicken broth volume exactly)

Gluten-Free Dairy-Free Fat-Free Nut-Free

Quick tip: Provides similar savory depth but with a stronger flavor that may slightly alter the bread’s taste profile.

Bone broth contains gelatin and minerals that can enrich the dough’s texture and flavor, supporting fermentation similarly to chicken broth. The collagen breakdown products can improve crumb moisture and mouthfeel.

Use a low-sodium version and ensure it is cooled to room temperature before mixing to protect yeast viability.

The resulting bread will have a richer, meatier flavor and potentially a slightly denser crumb compared to chicken broth.

Herb-Infused Water

1:1 (replace chicken broth volume exactly)

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Quick tip: Adds subtle aromatic notes but lacks umami, resulting in less savory depth in the bread.

Herb-infused water provides moisture and mild flavor without adding salt or fat, which helps maintain fermentation dynamics. The aromatic compounds can complement the sourdough’s natural flavors but do not replace the savory complexity of broth.

Prepare by steeping herbs like thyme or rosemary in hot water, then cooling to room temperature before use. Avoid strong or bitter herbs that may overpower the bread.

The bread will have a lighter flavor and slightly less savory depth but will maintain proper texture and rise.

Light Soy Milk (Unsweetened)

1:1 (replace chicken broth volume exactly)

Vegan Dairy-Free Fat-Free Nut-Free

Quick tip: Adds moisture and slight creaminess but may affect fermentation and crumb texture due to sugars and proteins.

Unsweetened soy milk contains proteins and sugars that can interact with yeast and gluten differently than broth, potentially altering fermentation speed and dough elasticity. It adds moisture and a mild flavor but lacks the savory umami of broth.

Use unsweetened and unflavored varieties to avoid unwanted sweetness. Monitor dough hydration carefully as soy milk can make dough slightly stickier.

The bread may have a softer crumb and less pronounced savory notes compared to chicken broth-based dough.