Simple Homemade Sourdough Bread Recipe (No Yeast) (2024)

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Simple Homemade Sourdough Bread Recipe (No Yeast) (1)

Here is a simple homemade sourdough bread recipe (no yeast). Sourdough bread is made from a sourdough starter. If you don’t have one or don’t know what the heck I’m talking about, no worries. I’ve included a recipe for making your own homemade sourdough starter too!

This is actually my husband’s recipe and it is simply the best! Sourdough is my favorite kind of bread and my kids love it too. We go through one loaf within a few days.

This recipe is for EVERYONE! Except chefs, bakers, and those who want things extra complicated.Life is already too complicated, why should bread be?Bread making should be SIMPLE.Bread is one of the earliest known humanstaples, so everyoneshould feel good about at least attempting to make a loaf of bread before throwing in the towel.What do you have to lose?

A few cups of flour is all, so don’t cry.Imagine if you had somehow messed up cooking 4 pounds of crab legs!It’s not the end of the world. You might think it is since there is no bread in the grocery stores right now. So now’s the perfect time to get started making your own sourdough starter and bread at the comfort of your own home!

The main point here is that sourdough bread making is a very forgiving practice, and sourdough can be used so many different ways from pita breads, bagels, tortillas, garlic breads, pizza (including deep dish pizza dough), biscuits, pancakes, waffles, you name it. A simple sourdough starter recipe should also be accompanied by a plain and simple sourdough bread recipe, which is posted right after, so keep scrolling!

Simple Sourdough Starter Recipe

  1. Put equal parts organic flour* and filtered water* into a mason jar. Any flour will do, really; most use all purpose flour, but bread flour will work great too.
  2. Cover with muslin cloth, paper towel, or kitchen towel and secure with rubber band or string.
  3. Let it sit on the kitchen counter for a few days or until bubbly.

Maintaining the Sourdough Starter

Every day or two, add equal parts flour and equal parts water.If you notice your starter getting a little doughy or dry, add a little more water than flour.If you notice your starter getting a little more runny, add a little more flour than water.Simple.

The starter is so forgiving!It’s not going to die all of a sudden like an indoor plant would. Just remember to show it some love once in a while.If you can’t, then stick it in the refrigerator for a week or so.When you pull it out, feed it some love, and continue.When you use your sourdough starter use everything but about a fourth cup of starter.

*Using tap water and/or non-organic flour will only add unknown variables that may alter the results.

Now it is ready to incorporate into a sourdough bread recipe!

Simple Homemade Sourdough Bread Recipe

For making sourdough bread, throw as much starter into a bowl as you can spare, reserving just about one fourth cup of starter in the mason jar for future batches.Remember to continue feeding your sourdough culture some love.Don’t forget about it.As for how much starter you should use, just play around with it! Personally, I like using a lot of sourdough starter to give the finished bread product a strong sourdough flavor. If you use a lot of starter, you’ll end up having to use a little less water. It’s just a balancing equation.


  1. 2 Cups Sourdough Starter
  2. 3 Cups Flour
  3. 1 Cup Water
  4. Up to 1 TBSP Salt
  5. Brown rice flour (only if you have it)


  1. In the bowl with the sourdough starter, add two cups of flour to start.
  2. Sprinkle about a tablespoon of salt in the bowl (use less salt if you’re turned off by it).
  3. Add only a half cup of water (filtered is best) to the bowl to start.
  4. Add a little more flour/water every other minute until the flour/water are all used up, and mix the ingredients together,either by hand or with a dough whisk.
  5. Knead and fold the dough for up to ten minutes. You’ll want the dough to be slightly moist, but not wet, and not dry. The dough should not stick to your fingers or rolling surface, and if it does, simply coat the dough and your hands with more flour.
  6. Once the dough becomes one nice smooth, elastic ball, it is ready to proof.Brown rice flour helps the dough to not stick to the bowl, and a good technique for applying the brown rice flour is to grab a couple tablespoons with your hand and just sprinkle it on top of the dough, grab the dough from the sides, then turn upside down and place in a deep, floured mixing bowl. Sprinkle some brown rice flour along the sides of the dough in the bowl.
  7. Cover with a damp cloth and allow about six to eight hours for it to rise. You’ll want the dough to about double in size, so it needs to be somewhere relatively warm, like near a sunny windowsill or on top of a refrigerator.Sourdough takes longer to rise than typical yeast breads.Depending on the variables, it may take up to 24 hours to fully rise.
  8. When you are ready to bake, follow this foolproof way to get a baker quality loaf of sourdough bread by continuing below.

Baking Your Sourdough Bread:

  1. Take your largest sized dutch oven (here is the dutch oven we use for bread making and for cooking anything really) with lid and place into your oven on the top rack.
  2. Set oven temperature to 500.Set a timer for 30 minutes.
  3. When timer goes off, lower oven temperature to 450.
  4. Remove dutch oven from oven, remove lid.
  5. Carefully dump the risen loaf into the hot dutch oven.Many times the dough will be sticking to the sides of the bowl.This is not a big problem to the non-chefs out there since it’s what’s inside that counts.Using a dough scraper or the brown rice flour (see step 10 above) will help it come out.
  6. Once the dough hits the hot dutch oven, take a sharp knife and cut an X or any other awesome symbol you want to help it open up in the oven.
  7. Place lid on the dutch oven, and then put the dutch oven in the oven on the top rack.
  8. Set the oven timer for 20 minutes.
  9. After the 20 minutes, remove the lid from the dutch oven.This sometimes involves carefully removing the hot dutch oven from the oven in order to remove the lid.
  10. Set another 20 minutes on the timer.
  11. After the 20 minutes is up, remove the dutch oven from the oven and turn it over to let the bread fall out onto a cutting board or cookie sheet.
  12. Let it cool.The bread should be nice and perfectly brown.

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Simple Homemade Sourdough Bread Recipe (No Yeast) (2024)


How does sourdough rise without yeast? ›

Sourdough differs from most bread in that it contains no baker's yeast, relying instead on a fermented “starter” of water and flour to provide lift. This also provides its sour flavour and chewy texture.

Does sourdough bread still need yeast? ›

A true sourdough starter relies on the natural yeasts and bacteria present in the flour and the environment. Adding commercial yeast to the mix may speed up the fermentation process, but it won't produce the same complex flavors and textures that come from a naturally fermented starter.

Can I use plain flour instead of bread flour for sourdough? ›

Plain flour is also rich in protein and has higher protein content than regular content which is great for making sourdough. The more protein you have in your flour, the more gluten can be developed in your dough. Low protein flours are more suitable for making crumblier textured goods, such as cookies or pastry.

What is the best flour for sourdough starter? ›

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.

What makes a good sourdough starter? ›

Active sourdough starter should have bubbles in it and also smell fresh and fruity. If yours seems a little sluggish, just keep it out of the fridge and step up the feeding schedule. Once you feed it every day for a few days to a week, it should show signs of life again.

Is sourdough bread good for your gut? ›

Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.

Is sourdough starter healthier than yeast? ›

Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.

Is homemade sourdough good for you? ›

Sourdough bread provides vitamins and minerals, including vitamin B, iron and calcium, and is a great source of antioxidants and prebiotics, as well, the experts note.

Can I replace yeast with sourdough starter? ›

The rising power of one packet of yeast is about equivalent to one cup of sourdough starter, depending on the health of your starter. Knowing these two factors you can approximate a substitution of one cup of sourdough starter for one packet of commercial yeast.

Is it cheaper to make your own sourdough bread? ›

So if you look solely at the ingredients, it is cheaper to make your own sourdough. But if you bring other factors into it - it might not be as cheap. This post aims to show you how you can bake a classic sourdough loaf with a little work and no fancy equipment.

What is the healthiest flour for sourdough? ›

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

What is the best flour for homemade bread? ›

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Can I use tap water for sourdough starter? ›

*If making sourdough is new for you, do not be discouraged if you starter takes longer to get active than mine – stick with it, it will happen! *Tap water is usually fine, if you are not sure, use boiled and cooled water, you can use it at room temperature or cool; do not use distilled water.

Is unbleached flour better for sourdough starter? ›

What Flour Should I Be Feeding My Sourdough Starter With? You can feed your sourdough starter with any flour you like, as long as it provides the starches the wild yeast in your sourdough starter need to convert to Co2 to rise your dough. The flour you choose should always be unbleached flour.

What does yogurt do to dough? ›

Yogurt: Plain Greek yogurt holds the dough together and ensures a tender texture.

What causes bread to rise without yeast? ›

Baking Soda

It helps breads rise and gives them their light and airy texture. Unlike yeast, baking soda needs an acid to activate it. By adding an acid to baking soda (such as lemon juice or cream of tartar) a chemical reaction occurs that produces carbon dioxide and fills your bread with air — much like yeast does.

How can bread rise without using yeast? ›

Baking Soda and Lemon

If you are lacking yeast in your pantry or dry goods storage, try combining baking soda and lemon juice. The chemical reaction between these two ingredients will help your recipe rise.

Can a dough rise without yeast? ›

In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast.

Can you proof dough without yeast? ›

If you love making baked goods but don't have the time to let dough rise, make dough without yeast. You can easily make fluffy, flavorful dough that relies on chemical reactions between baking soda, baking powder, or vinegar.

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