This Quick Sourdough Bread recipe uses added yeast to create a rustic sourdough bread that’s ready to bake in about 90 minutes. Same day sourdough bread, that’s easy and foolproof? You bet!
Traditional sourdough bread uses a sourdough starter as a leaven – a fermented mixture of flour, water and microscopic yeasts present in the air. This starter acts as a natural raising agent – it helps sourdough bread to rise in the oven.
Making sourdough bread requires time and patience not to mention an active sourdough starter. Sometimes you want a super quick sourdough which is where this recipe comes in.
Simple Sorghum Sourdough Recipe
It is not a TRUE sourdough bread but it’s a fabulous way to make a truly tasty artisan bread with added sourdough goodness and a gentle tang! Yes, I will admit it’s a cheat’s sourdough technically 😉
You will need a Dutch Oven to bake this bread. A smaller cast iron pot will create a taller loaf while a large one will make a wider loaf.
Full measurements and instructions can be found on theprintable recipe cardat the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Norwich Sourdough Bread Recipe
Measure the starter to a large bowl and pour in the water. Stir well to combine – I use a dough hook. Add the flour and yeast. Stir again to combine and make sure there are no dry pockets of flour.
Sugar and salt go in next – continue mixing with your dough hook or you can use your hands. Your dough will be sticky and shaggy.
Spray the bowl with olive oil, cover with a clean towel and place it somewhere warm to rise. Check the dough has doubled in size. This should take only an hour but if your room or ingredients are cold it can take up to 90 minutes.
Baking Bread With A Yeast Water Starter
Mist your countertop with olive oil and scrape the dough on it. Use an oiled bench scraper to fold the edges over towards the centre to create a round loaf. Oil a square of parchment paper and transfer the loaf onto it.
Lift the paper by the edges and place in a bowl to rise for a further 30 minutes. Meanwhile, place your cast iron pot in the oven and preheat to 220°C (420°F).
Take the bread out of the bowl using the baking paper and drop into the hot Dutch Oven (please be very careful and use oven mitts). Score the top using a knife. Cover and bake for 30 minutes.
Whole Wheat Sourdough Bread
Uncover and bake for 15 more minutes. Carefully remove the bread from the pot – it should sound hollow if tapped on the underside. Cool completely on a wire rack before slicing.
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Calories: 158 kcal | Carbohydrates: 32 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 390 mg | Potassium: 40 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1 IU | Calcium: 7 mg | Iron: 1 mgIf you love fresh sourdough bread with a golden, crisp crust and a light, airy crumb, this recipe is for you. It’s one of the simplest homemade sourdough bread recipes, and one of the best, too. It requires only 25 minutes of hands-on work and no autolyse or preferment. Below you will find guidance for every step of the way. 🍞🍞🍞
Sourdough Bread Recipe
“Absolutely the best sourdough recipe EVER! I have been baking bread for years (sourdough included, ) and things were many times hit or miss. Not with your recipe. You have nailed it. I thank you!”
This post will show you how to make the simplest of simple sourdough breads. There is no autolyse or preferment, which means the dough itself comes together in less than five minutes.
For those intimidated by sourdough bread baking, this recipe, as well as this sourdough focaccia recipe, are the recipes I suggest making first, both for their simplicity and flavor. Another great beginner’s bread recipe to try is this overnight, refrigerator focaccia or my mother’s simple peasant bread recipe, both of which require minimal effort but yield spectacular results.
Gluten Free Sourdough Bread
Sourdough bread is bread that has been leavened naturally, meaning it has been leavened by a sourdough starter as opposed to by commercial yeast or a chemical leavening agent such as baking powder or baking soda.
A sourdough starter is a fermented mix of flour and water containing wildyeastandbacteria (lactobacilli).Provided it is healthy and active, a sourdough starter is what will make your bread rise.
You can make a sourdough starter from scratch in just about a week. I only recommend doing so if it currently is summer (or a very warm fall) where you are. While it is immensely satisfying to build a starter from scratch and subsequently use it to make a beautiful loaf of bread, I am a huge proponent of purchasing one for a few reasons, namely: when you purchase a starter, you are guaranteed to have a strong, vigorous starter from the start. In other words, you can start baking with confidence right away.
World's Easiest Yeast Bread Recipe
In order to keep your starter alive, you have to feed it — it’s not unlike having a pet, but know this: caring for a sourdough starter is akin to caring for a very low maintenance pet, one that requires feeding only once every two to three weeks to stay alive, but one that requires feeding much more regularly if you like to bake frequently.
When I am not baking regularly, I store my starter in the fridge in the above-pictured vessel with its lid on. As noted above it can hang out there for 2-3 weeks (if not longer) without being touched. To wake it up or activate it, I like to feed it twice before using it. Often I’ll remove it from the fridge after dinner and feed it: this involves discarding most of it and replenishing it with equal parts by weight flour and water. (Please read this post, which explains in detail how to activate, feed, and maintain a starter.)
I will repeat this process in the morning — discard most of it; then replenish it with equal parts by weight flour and water. By midday, or when my starter has doubled in volume, it is ready to be used.
Sourdough Starter Recipe Without Yeast From Scratch
To store your starter, you should feed it, let it rise till it nearly doubles; then cover it and stash it in the fridge for 2 to 3 weeks until you are ready to use it again.
If your starter doubles (or triples!) in volume within 4 to 8 hours after a feeding, it is ready to go. And ideally, you want to use your starter 4 to 8 hours after you feed it or when it has doubled. Every time I feed my starter, I place a rubber band around the vessel it is in to mark its height. This helps me see when it has doubled in volume and is, therefore, ready to be used.
If your starter is not doubling within 4 to 8 hours of feeding it, you should spend a few days strengthening it. This will involve discarding most of it — truly, don’t be afraid to be aggressive with how much you are discarding — and replenishing it with equal parts by weight flour and water. If you do this twice a day for several days, your starter will be in great shape.
Recipe For Rustic Sourdough Bread With Fresh Yeast
If time permits, perform four total sets of stretches and folds every 30 minutes for the first 2 hours. You should notice the dough getting stronger and more elastic with every set of stretches and folds. This is the 4th set:
After the 4th set of stretches and folds, cover the vessel — I love these Dot and Army cloth bowl covers for this — and set it aside until it increases in volume by 50% or so.
The time will vary depending primarily on the strength of your starter and the temperature of your kitchen. Rather than rely on a time period, however, you should rely on visual cues.
Sourdough Bread: A Beginner's Guide
This video shows the dough nearly doubling (increasing by 100%) in volume, but the more I bake sourdough, the more I realize I have better success when I stop the bulk fermentation when the dough increases by 50%. It may take some trial and error to know what works best for you. You may find a 75% increase in volume is best or you may find that to be too long. Sourdough is all about experimenting and adapting based on your experiences.
Transfer to preheated Dutch oven. Bake covered at 450ºF for 30 minutes; uncover, lower the temperature to 400ºF, and bake for 15 minutes more:
The most common mistake I see people make when making sourdough bread is letting the bulk fermentation go too long. They mix the dough at night; then wake up to dough that has tripled in volume and
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