This no yeast sourdough bread recipe is extra tangy and uses just 5 ingredients! It does take a while from start to finish but it’s 100% worth it for that tangy sourdough taste. Trust me, you’ll love making this easy bread!
Even more specific – no yeast sourdough bread! Mostly because there are times when you simply cannot find yeast or you just don’t want to hit up the grocery store.
It turns out super tangy and most of the work is hands-off. And by hands-off I mean you’ll basically just be waiting for it to rise after each step.
Easy No Yeast Bread (no Dairy!)
I’m not going to pretend to be a scientist so I’m going to share what King Arthur Flour says about this bread.
“What makes the sour in sourdough bread? It’s a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid, and acetic acid is much the tangier of the two. Thus, sourdough bread that’s refrigerated before baking will have a more assertive sour flavor.”
How cool is that? Personally, I want my sourdough bread as TANGY as possible, and with this recipe that is exactly what you get.
Easy No Yeast Bread Perfect For Slicing And Sandwiches
If you’re new to the world of bread making this is a pretty easy recipe to start with. Plus, besides the waiting, it’s really easy and you’ll be rewarded with 2 beautiful loaves.
After my loaf has cooled I wrap it in plastic wrap, place it into a large freezer-safe zip-top baggie, and store it in the freezer for up to 3 months.
Besides the obvious option – eating it plain with lots of salted butter. I also like to use my sourdough bread in a few of my favorite recipes!
Easy No Knead Sourdough Bread
When you feed your sourdough you give it fresh flour and water that gets mixed into a small portion of your starter. The remaining starter can be thrown away, given to a friend, or added to a compost pile.
Add 1/2 teaspoon sour salt/citric acid to the bread along with the kosher salt. This will give you an even tangier bread.
Yes! I wrap my cooked sourdough in plastic wrap and then store it in a freezer-safe bag. I typically keep my frozen bread in the freezer for up to 3 months for optimal taste.
Simple Sourdough Bread With All Purpose Flour
You want a nice strong starter to successfully pull off this recipe. At a minimum, you’ll want to have fed your starter for at least a week but I like to let mine go about a month before I start cooking with it. If you have a starter you have fed regularly for a year or more you do not likely have to wait this time. This is for unfed or brand new
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
So...all that blogidy blog, blah, blah, blah and there's no recipe for the actual sourdough starter? The comments appear to be more like fan mail. It appears no one has actually made this bread, and I can see why. It's literally impossible to make sourdough bread calling for starter WITHOUT THE STARTER RECIPE. Zero stars. Not a fan. Will not return.
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Hi Emma - thank you so much for your super helpful comment! I can see I caught you on a good day. The recipe is for the bread, not the starter. Or I would have named the recipe homemade sourdough starter. You can find sourdough starters available from King Arthur Flour or by asking your friends and family who might have some starter they can give you. You don't simply whip up a batch of sourdough starter from scratch for 1 loaf of bread. In fact, at a minimum making your own starter takes at least a week and is a whole list of steps. It would not be feasible to teach you how to BOTH make your own starter and make bread in 1 post. Maybe after you have mastered making your own starter, you can come back and try this recipe. Thanks!
You know what would be really great? If people wouldn't comment that they follow on teitter, instagram, blh blah, or people who haven't tried it but feel compelled to say it sounds interesting. Really, who cares? You are filling up c9mments that are not helpful to anybody!
I have used this recipe many times and it's the best and easy. I do use a dutch oven for 20 minutes with top on and then 15 minutes or so till the internal temperature reaches between 200 and 210 degrees fahrenheit. I also have added both roasted garlic and olives with the second flour addition (2 cups). Works every time.Learn how to make incredible sourdough bread with just all-purpose flour and your starter! The rise is that of any loaf made with bread flour, and the crumb is super fluffy, the crust crisp and flaky.
Hearty No Yeast Bread Recipe
If you want to start your own sourdough journey, you canBUY MY SOURDOUGH STARTER HERE! – and I will ship it you in the mail, with instructions for feeding and maintaining it so you can bake all the amazing bread you dream of. Cost is $12.
We’re all trying to bake sourdough right now, but finding bread flour right now is almost impossible! Unless you have access to a local mill.
Many of you told me that you’ve had to use all-purpose flour for sourdough recipes, because that’s all you can find, but the results have not been great. Which makes sense, because all-purpose flour and bread flour are not interchangeable.
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All-purpose flour has a lower protein percentage than bread flour (AP usually around 11.8% and bread flour around 13.2%), simply meaning it’s NOT as strong. So your loaves have fallen flatter than you’d like, and don’t have the oven spring you’re used to.
This led me to testing different methods, hydration levels, and brands of flours over the last few weeks, to develop a simple sourdough bread recipe for you, that uses 100% all-purpose flour.
With a lower protein percentage in the flour, using the right amount of water is critical for success. If you use the same amount of water that a recipe for bread flour calls for, the dough will be extremely wet and sticky, because it cannot absorb water the same way.
Artisan Sourdough Bread With All Purpose Flour {soft, Crisp & Chewy!}
I played with different amounts of water, and really found the sweet spot to be between 275 and 290 grams water to 400 grams flour, depending on the brand of flour you’re using.
If you look at the nutrition label of the unbleached all-purpose flour you have on hand, you’ll notice that the ingredient list is either:
Hard Wheat Flour PLUS, Malted Barley Flour. And if enriched, will have Niacin (vitamin B3), Reduced Iron, Thiamin Mononitrate (vitamin B1), Riboflavin (vitamin B2), Folic Acid) added.
Quick Sourdough Bread
The vitamins/minerals are added to “enrich” the flour with nutrients. They do not affect the bread’s outcome. The really important ingredient that just change the outcome is Malted Barley Flour.
Malted barley flour aids in a more golden brown end result, and because of its lower gluten, it causes the dough to be softer, more relaxed and gives a softer crumb texture.
A basic sourdough bread recipe made with 100% all-purpose flour, naturally leavened with sourdough starter. It has a soft and light crumb, with golden crust. Perfect recipe for when you don't have bread flour.
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*Look at the ingredient list on the back of your bag of all-purpose flour to see if yours is just one ingredient, hard wheat, or if it has malted barley flour added.
I'm Amanda, founder and creator of Heartbeet Kitchen. I'm a home cook, just like you, who particularly loves baking sourdough bread and dishing up modern, gluten-free food.No bread flour? No problem! Learn how to make artisan sourdough bread with all purpose flour instead, naturally leavened with active sourdough starter. This post includes a practical, no-nonsense guide with step-by-step photos, instructions and baking schedule.
Bakers all over the world insist on using bread flour to create incredible homemade sourdough bread. It’s prized for its high protein and gluten content, which typically gives sourdough bread recipes a lofty, high rise. But what if you don’t have any bread flour? Can you make crusty, artisan sourdough with all purpose flour instead?
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The answer is yes, you most certainly can! But in my experience, you’ll have to make additional adjustments as you go along- you can’t just swap one flour for another.
In this post, I’ll explain the process step-by-step. You’ll gain the tools and confidence you need to make incredible sourdough bread with all purpose flour (and for my UK & Aussie readers that’s “plain flour” for you!).
I typically use King Arthur flour for bread baking. Their bread flour contains 12.7% protein, and their all purpose flour contains 11.7%.
I Will Never Use Bread Flour Again When My Sourdough Loaf Turned Out Like This Using Cheapest All Purpose Flour (type 550). Is It Worth To Spend Extra $ For Bread Flour? :
This recipe was formulated to work with KAF all purpose flour and Trader Joe’s all purpose flour (which in my opinion, is comparable). I talk more about
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