Are you dreaming of that tangy, crusty sourdough loaf but intimidated by the long starter process? Then this recipe is for you! This no-starter sourdough bread recipe captures the delicious flavor and texture of traditional sourdough without the weeks-long wait. It's a perfect recipe for busy weeknights, making it a fantastic addition to your repertoire of quick dinner ideas and healthy meals. Get ready to enjoy the satisfaction of homemade cooking with this surprisingly easy and delicious dish.
Ingredients:
- 3 cups (375g) all-purpose flour, plus more for dusting
- 1 1/2 cups (355ml) lukewarm water
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 teaspoons active dry yeast (this is our "instant" sourdough!)
- 1 tablespoon apple cider vinegar (adds tangy depth)
- 2 tablespoons olive oil (for richness and flavor)
Instructions:
Step 1: Activate the Yeast (The Secret to No-Starter Sourdough Flavor):
In a large bowl, combine the lukewarm water, sugar, and yeast. Gently stir and let it sit for 5-10 minutes until foamy. This activates the yeast and gives us that sourdough-like rise.
Step 2: Combining Ingredients:
Add the flour, salt, apple cider vinegar, and olive oil to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. Don't worry about perfection at this stage.
Step 3: Kneading the Dough:
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. If it's too dry, add a teaspoon of water at a time. This is a great opportunity to get your hands a little messy and enjoy the therapeutic act of kneading!
Step 4: First Rise:
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Step 5: Shaping the Loaf:
Gently punch down the dough to release the air. Shape it into a round or oval loaf.
Step 6: Second Rise (Proofing):
Place the shaped loaf in a well-floured banneton basket (or a bowl lined with a floured kitchen towel). Cover and let it rise for another 30-45 minutes.
Step 7: Baking the Bread:
Preheat your oven to 400°F (200°C). Carefully place the loaf on a baking sheet lined with parchment paper. For an extra crispy crust, spritz the top with water before baking.
Step 8: Bake:
Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. Use an instant-read thermometer to check the internal temperature—it should read 200°F (93°C).
Tips for Success:
- Use lukewarm water – too hot will kill the yeast, too cold will slow down the process.
- Don't overknead the dough. Overkneading can result in a tough loaf.
- Let the dough rise in a warm place. A slightly warm oven (with the light on) can help.
- For a deeper sourdough flavor, let the dough rise for a longer period.
Variations:
- Add herbs and spices to the dough for extra flavor, such as rosemary, thyme, or garlic powder.
- Incorporate seeds, such as sunflower seeds, pumpkin seeds, or poppy seeds.
- Use different types of flour, such as whole wheat flour or rye flour, for a unique texture and flavor.
Nutritional Information (per slice, approximate):
Calories: Approximately 150-200 Protein: 5-7g Carbohydrates: 30-35g Fiber: 2-3g
This no-starter sourdough bread recipe offers a wonderful opportunity to enjoy the taste of homemade bread without the usual time commitment. It's a versatile recipe perfect for both seasoned bakers and those just beginning their culinary journey. Enjoy the delicious results and the satisfaction of making this easy and healthy meal from scratch!