With yeast being a little difficult to find at the moment (during Covid-19 lockdown), we thought we’d have a go at making a new (and unusual) quick sourdough starter. If you love making sourdough bread, but your sourdough starter is no more, you might be interested in this…
What if you could have a new sourdough starter up and running in just 6 days? This starter is still weak but it matures way faster than your usual flour and water kind. Why you ask? keep reading.
I was looking through some old pastry chef notes from years ago and I found something that I hadn’t tried, but thought sounded interesting at the time. Using yoghurt to build a sourdough starter. Yep, you heard me.
Gluten Free Sourdough Bread
I make my own yoghurt and a lot of my students do too because they’ve done one of my courses or they’ve seen this post. For this starter, use real yoghurt that’s been made with a yoghurt strain, not yoghurt that is made with a probiotic capsule. Or purchase a plain or greek pot set yoghurt. Nothing with flavours in it.
So if you’ve made sourdough before. and you want to get a starter up and running fast, then try this method for a yoghurt sourdough bread starter. You can use it with any sourdough recipe.
When you first create a sourdough starter, it may be weak and take up to a month to gain strength. However, a yoghurt starter develops faster because it adds the culture that a sourdough naturally develops over time.
Spelt Sourdough Bread
The longer you have your starter, the stronger it will become. BUT, If you find that your starter is still weak, you can add a very small pinch of dry yeast to your bread recipe to help it along. But remember, do not add it to your starter.
Adding it to your first couple of loaves will also help you because the technique of making sourdough has to be learned as well.
I use this starter now with the overnight sourdough method I’ve shared in my new Easy Overnight Sourdough Course. This is a method I’ve developed so I can have sourdough bread every day if I choose. It’s that simple.
Baking Sourdough Bread For Beginners
My wonderful Bake Club and sourdough students inspired me to develop this new method. I asked a few of them “What would be important to you when making Sourdough bread” They came back with a list of wants and needs.
I loved working on this. I want to thank Angela, Sally, Christine, Anne-Marie and Wayne for being my editors, method testers and taste testers. Adapting a bakery method into a method that can be made on a small scale was fun.
I’ve got another recipe on my site that uses sourdough or a poolish that you can make really quickly. French baguettes. I don’t consider it a proper sourdough because it hasn’t had the lengthy fermenting process. But they’re so good and easy to make.Sourdough is a delightful twist on your traditional bread, but creating and maintaining a sourdough starter can be a headache for many home bakers.
Nordic Rye Sourdough Rolls
Heck, I'm a culinary school graduate who spent plenty of time studying how to perfect sourdough starters, and I still don't jump at the idea of casually making a starter.
Luckily, you don't need a starter to make bread sourdough's tang and tartness. Thanks to the live active cultures it contains (plus an extended rise time), anyone can make a loaf of sourdough bread... using yogurt!
The key to perfecting a mock sourdough bread with yogurt is, as I mentioned earlier, using a plain, unsweetened yogurt with live active cultures. The bacteria present in this type of yogurt will provide the tart flavor similar to that of a sourdough culture.
Greek Yogurt Sourdough Flatbreads
Additionally, it is important to select a brand of yogurt that has a powerful tang to it. I've found that Fage and Chobani are two yogurt brands with the ultimate tangy flavor. If you aren't sure if the yogurt you have is tart enough, you can always open it and let it chill in your fridge for a few days (not more than 5) to allow the bacteria in the yogurt to develop and become slightly more sour.
The extended rise time is also needed in the production of this mock sourdough because it allows the acetic acid-producing bacteria to thrive during fermentation, which yields a tangier bread.
It's also important to note that sourdough bread recipes contain very little moisture because these same bacteria thrive in a drier environment, which again helps to cultivate that characteristic sourdough bread tang.
Fluffy Dutch Oven Sourdough Bread (+ Photo Tutorial)
If you are looking for a simple to follow recipe for this mock sourdough bread, this fraudulent easy sourdough by Lady & Pups is my favorite. The best part about this recipe is that it requires no kneading: just a basic mix, rise, fold, and bake.
If you are looking to learn more about the science of sourdough bread in particular and why it tastes so good, you may want to check out Brady's take on why sourdough is better in San Francisco.
And did you know that you can also make pizza dough using yogurt? You can, and it's awesome. We also have another awesome recipe for no-knead bread in 10 minutes you may like.
Sourdough Bread From Scratch Uk The Frugal Flexitarian
Let us know if you have any other great tips for making sourdough bread (or any kind of home-baked bread) in the comments below.
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