Sourdough Bread Without Starter
An easy and delicious sourdough bread recipe that skips the traditional starter, using active yeast for a quick yet flavorful loaf with a crispy crust and soft interior.
Equipment
- Mixing bowls
- Measuring Cups and Spoons
- Baking Sheet or Dutch Oven
- Parchment paper
- Wire Rack
Ingredients
Bread Dough
- 4 cups all-purpose flour or bread flour
- 1 ½ cups warm water around 110°F (45°C)
- 2 tsp active dry yeast or instant yeast
- 1 ½ tsp salt
- 1 tbsp honey optional, for mild sweetness
- 1 tsp vinegar or yogurt optional, to mimic sourdough tang
Instructions
- In a small bowl, mix warm water, yeast, and honey (if using). Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, whisk together the flour and salt.
- Gradually add the yeast mixture to the flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1–2 hours or until doubled in size.
- Punch down the dough, shape it into a round or oval loaf, and place it on a parchment-lined baking sheet.
- Let the dough rise again for 30–45 minutes while preheating the oven to 450°F (230°C).
- For a crispy crust, place a small pan of water in the oven to create steam while baking.
- Bake for 25–30 minutes or until the crust is golden brown and the loaf sounds hollow when tapped.
- Let the bread cool on a wire rack for at least 30 minutes before slicing.
Notes
For a tangier flavor, add 1 teaspoon of vinegar or yogurt to the dough. If you want a darker crust, brush the top with water before baking.