My birthday was coming up, and I decided that what I wanted most was to have a bruschetta potluck. I would provide the bread and we all would bring toppings!
Of course I wanted to make sourdough for the bread. But a search of the internet brought up no reliable soft sourdough French bread recipes that had no yeast. So I decided to write my own recipe! It turned out beautifully the first time.
Of course you need to start with an active sourdough starter. An active starter is one that’s been fed 8-12 hours previously, has doubled in bulk, and is bubbly and sour.
Bread Machine Sourdough Bread Recipe
Make sure to check out my How to Make Sourdough Starter tutorial over on The Pioneer Woman’s blog if you’re new to sourdough.
Place all of the dough ingredients in the bowl of a stand mixer fitted with a dough hook. The key to soft sourdough French bread is to get the hydration of the dough right. You want it to be really soft, and almost tacky. Definitely lean more towards a wet dough than a dry one! Knead for 15 minutes on medium-low speed (I set my mixer to 2/10).
6)…and fold it over the middle of the dough. Using the side of your hand, press the edge of the fold in place.
Simple Sourdough Starter (video)
Cover with a tea towel and leave in a warm spot to double. This can take anywhere from 4 to 8 hours, depending on how warm your kitchen is.
Allow your beautiful loaf of soft sourdough French bread to cool completely (or as completely as you can) on a wire cooling rack.
Now, besides using this soft sourdough French bread for a bruschetta potluck, it’s also delicious dipped in olive oil and balsamic vinegar.
No Yeast Homemade Bread
Love this recipe! I just got my grain mill & want to try with fresh milled flour! Anyone try this yet? Thank you!
I’ve made this 4 times & it’s delicious! This last time I cut dough in half to make two small loaves. Baked at 435 convection oven on a pizza stone checked at 15 min they were done in about 24 minutes. Excellent! This is my go to bread! Thank you!
I am making my second loaf now! My first loaf was got brown at 20 minutes. My oven runs hot & I used convection setting. The bread was very good still. This loaf I am baking at 425 check at 15 minutes. Question, did you use a cornstarch wash on the one in the photo? Will post how this one turns out!
Easy Sourdough Discard Sandwich Bread Recipe
Very tasty loaf. This may just be me new favorite bread to make sandwiches! I used about 80 gr of whole grain flour. I did lower the oven temperature to 375 after 10 min and baked for about 40 min. Thanks for posting!
I've made this recipe dozens of times with various flour combinations and it always turns out well. I don't have a mixer, but I've not found that it requires kneading at all. I just mix the ingredients together and leave it. I think the long rise time allows the gluten to develop, not sure about the science, but it works as a no-knead recipe - thought I'd share that.
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Sourdough Rye Bread (beginner Friendly)
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.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!
Homemade Sourdough 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.
I’m not going to pretend to be a scientist so I’m going to share what King Arthur Flour says about this bread.
How To Make Your Own Bread At Home Without Yeast As Shops Run Low
“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.
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.
Delicious Everyday Sourdough Bread Recipe
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!
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.
No Yeast Sourdough Bread
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.
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
No Yeast Quick Bread Recipe [without Soda]
This no yeast sourdough bread recipe is extra tangy and uses just 5 ingredients and is perfect when slathered with salted butter.
Serving: 1 g | Calories: 1220 kcal | Carbohydrates: 256 g | Protein: 35 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Sodium: 4374 mg | Fiber: 9 g | Sugar: 8 g
I have been making sour dough for over 20 years. i have never discarded any sour dough, flour is expensive. in the old days it was just stirred and fed as needed, as it was used most daily. if i do not need it i freeze it in 1 cup platic bowls.
Simple Sourdough Bread 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.
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
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