Sourdough Bread Recipe without starter

[Dawn]

A good snack

Making sourdough bread without a traditional sourdough starter is challenging because the starter provides the natural yeast and bacteria necessary for the fermentation process. However, you can create a sourdough-like bread using a shortcut method that mimics some aspects of sourdough flavor. Here’s a recipe that uses commercial yeast but incorporates yogurt to add a tangy flavor:
Ingredients:

• 4 cups bread flour
• 1 ½ cups lukewarm water
• 1 cup plain yogurt (preferably full-fat)
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 packet (7 grams) instant yeast
• Olive oil (for greasing)

Instructions:

1. Mixing the Dough:
   • In a large mixing bowl, combine the lukewarm water, yogurt, sugar, and instant yeast. Stir well to dissolve the yeast.
2. Add Flour and Salt:
   • Gradually add the bread flour and salt to the bowl. Stir until a shaggy dough forms.
3. Kneading:
   • Turn the dough out onto a lightly floured surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
4. First Rise:
   • Place the dough in a lightly greased bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until doubled in size.
5. Shaping the Loaf:
   • Once the dough has risen, gently punch it down to release the air. Shape it into a loaf by folding the edges towards the center and then rolling it into a smooth ball or oval shape. Place the shaped loaf on a parchment-lined baking sheet.
6. Second Rise:
   • Cover the shaped loaf loosely with a kitchen towel and let it rise again for about 1 hour, or until it doubles in size.
7. Preheat the Oven:
   • About 30 minutes before baking, preheat your oven to 425°F (220°C). Place an empty baking dish or cast iron skillet on the bottom rack of the oven.
8. Baking:
   • Optionally, slash the top of the loaf with a sharp knife or razor blade to allow for expansion during baking. Place the baking sheet with the loaf in the preheated oven. Pour about 1 cup of hot water into the empty baking dish or skillet to create steam in the oven, which helps to develop a crusty exterior on the bread.
9. Bake for about 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should register around 200°F (93°C).
10. Cooling:
    • Transfer the bread to a wire rack and let it cool completely before slicing. This allows the crumb structure to set properly.

This method won’t give you the exact tangy flavor and texture of traditional sourdough bread, but it will provide a delicious homemade loaf with some sourdough-like characteristics. Experiment with different fermentation times and temperatures to adjust the flavor and texture to your liking. Enjoy your homemade "sourdough" bread!

 

[otterlyslick]

This sourdough bread recipe without a starter sounds intriguing! I've always wanted to try making sourdough but never had the starter ready. The simplicity here makes me excited to give it a shot—just flour, water, salt, and time, yet it promises that classic tangy flavor. Can't wait to try this out and see how it turns out!

 

[Nutellah_]

This no-starter sourdough bread recipe is a game-changer! Can't wait to bake it.

 

[johnlloyd]

A good snack
View attachment 4921
Making sourdough bread without a traditional sourdough starter is challenging because the starter provides the natural yeast and bacteria necessary for the fermentation process. However, you can create a sourdough-like bread using a shortcut method that mimics some aspects of sourdough flavor. Here’s a recipe that uses commercial yeast but incorporates yogurt to add a tangy flavor:
Ingredients:

• 4 cups bread flour
• 1 ½ cups lukewarm water
• 1 cup plain yogurt (preferably full-fat)
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 packet (7 grams) instant yeast
• Olive oil (for greasing)

Instructions:

1. Mixing the Dough:
   • In a large mixing bowl, combine the lukewarm water, yogurt, sugar, and instant yeast. Stir well to dissolve the yeast.
2. Add Flour and Salt:
   • Gradually add the bread flour and salt to the bowl. Stir until a shaggy dough forms.
3. Kneading:
   • Turn the dough out onto a lightly floured surface. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
4. First Rise:
   • Place the dough in a lightly greased bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until doubled in size.
5. Shaping the Loaf:
   • Once the dough has risen, gently punch it down to release the air. Shape it into a loaf by folding the edges towards the center and then rolling it into a smooth ball or oval shape. Place the shaped loaf on a parchment-lined baking sheet.
6. Second Rise:
   • Cover the shaped loaf loosely with a kitchen towel and let it rise again for about 1 hour, or until it doubles in size.
7. Preheat the Oven:
   • About 30 minutes before baking, preheat your oven to 425°F (220°C). Place an empty baking dish or cast iron skillet on the bottom rack of the oven.
8. Baking:
   • Optionally, slash the top of the loaf with a sharp knife or razor blade to allow for expansion during baking. Place the baking sheet with the loaf in the preheated oven. Pour about 1 cup of hot water into the empty baking dish or skillet to create steam in the oven, which helps to develop a crusty exterior on the bread.
9. Bake for about 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If you have a thermometer, the internal temperature should register around 200°F (93°C).
10. Cooling:
    • Transfer the bread to a wire rack and let it cool completely before slicing. This allows the crumb structure to set properly.

This method won’t give you the exact tangy flavor and texture of traditional sourdough bread, but it will provide a delicious homemade loaf with some sourdough-like characteristics. Experiment with different fermentation times and temperatures to adjust the flavor and texture to your liking. Enjoy your homemade "sourdough" bread!

Hi Everyone! I think using yogurt or buttermilk as a substitute for a sourdough starter can add a tangy flavor, though the texture might differ slightly.

 

[ReeseTaki]

Omg, a Sourdough Bread Recipe without a starter? That’s a total game-changer! I’m loving how you’ve simplified it—can’t wait to see how it turns out. Thanks for sharing this awesome tip!