This no yeast sourdough bread recipe is extra tangy and uses just 5 ingredients! It does take a while from start to finish but it’s 100% worth it for that tangy sourdough taste. Trust me, you’ll love making this easy bread!
Disclosure: King Arthur Flour sent me products for no charge but all opinions are 100% my own.
There is never a bad time to make bread.
Especially if that bread is sourdough!
Even more specific – no yeast sourdough bread! Mostly because there are times when you simply cannot find yeast or you just don’t want to hit up the grocery store.
Now, because this bread uses no added yeast it takes a bit of time from start to finish.
Please don’t let that stop you from making this bread though.
It turns out super tangy and most of the work is hands-off. And by hands-off I mean you’ll basically just be waiting for it to rise after each step.
Honestly, you couldn’t ask for an easier bread recipe.
I should also note that this recipe makes 2 loaves and this freezes like a dream.
Everyone needs a loaf of sourdough in the freezer – right?
Table of Contents
How no yeast sourdough bread works
I’m not going to pretend to be a scientist so I’m going to share what King Arthur Flour says about this bread.
“What makes the sour in sourdough bread? It’s a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic than lactic acid, and acetic acid is much the tangier of the two. Thus, sourdough bread that’s refrigerated before baking will have a more assertive sour flavor.”
How cool is that? Personally, I want my sourdough bread as TANGY as possible, and with this recipe that is exactly what you get.
If you’re new to the world of bread making this is a pretty easy recipe to start with. Plus, besides the waiting, it’s really easy and you’ll be rewarded with 2 beautiful loaves.
So, get that whipped butter ready because you’re gonna want to slather it ALL OVER this delicious no yeast sourdough bread!
Do you need yeast for sourdough bread?
Nope! If you read the paragraph before this it lets you know exactly why!
Freezing sourdough bread
It’s so easy to freeze this bread and because it makes 2 loaves it’s the perfect recipe for freezing.
After my loaf has cooled I wrap it in plastic wrap, place it into a large freezer-safe zip-top baggie, and store it in the freezer for up to 3 months.
You can store your bread longer BUT I think it has the flavor when eaten within 3 months.
What can I use sourdough bread for?
Besides the obvious option – eating it plain with lots of salted butter. I also like to use my sourdough bread in a few of my favorite recipes!
- Want a fun summertime salad? Try my Grilled Sourdough Panzanella Salad.
- Need a fun Thanksgiving stuffing recipe? Try my Bacon Corn Sourdough Stuffing.
- Toast it up for an easy breakfast recipe! Try my Tomato Ricotta Toast.
- Love croutons? Try my Homemade Garlic Butter Croutons.
- Craving one last fun Thanksgiving stuffing recipe? Try my Sourdough Kale Sausage Bacon Stuffing.
What is sourdough discard?
Not familiar with sourdough making? That’s ok!
When you feed your sourdough you give it fresh flour and water that gets mixed into a small portion of your starter. The remaining starter can be thrown away, given to a friend, or added to a compost pile.
It seems wasteful but that is just the life of a sourdough.
Since my sourdough sits on my counter I have to feed it 2 times a day.
I obviously don’t want to be wasteful so I started coming up with ideas on how to use my leftover discard.
How can I use my sourdough discard?
There are only so many sourdough discard recipes BUT I do have a few that will make you happy.
- First up is my sourdough discard banana bread. This bread turns out perfect every. single. time. And gives an old favorite a fun new flavor and texture. Trust me! You have to try making this bread at least once. A total banana bread crowd pleaser.
- If you’re a fan of sweets you’ll want to make my sourdough discard cinnamon crumb cake. This cake is topped with a TON of crumbly topping and doesn’t last more than 2 days in my house. I eat it for breakfast, dessert, and a midnight snack. It’s so dang good.
- Lastly, if you’re looking for a fun sweet breakfast bread you need to try my cinnamon raisin sourdough bread. Not only is the swirl super pretty this bread is so delicious toasted and slathered with whipped butter.
FAQ for this no yeast sourdough bread recipe
Add 1/2 teaspoon sour salt/citric acid to the bread along with the kosher salt. This will give you an even tangier bread.
Yes! I wrap my cooked sourdough in plastic wrap and then store it in a freezer-safe bag. I typically keep my frozen bread in the freezer for up to 3 months for optimal taste.
I take it out of the freezer and let it defrost on the countertop.
You want a nice strong starter to successfully pull off this recipe. At a minimum, you’ll want to have fed your starter for at least a week but I like to let mine go about a month before I start cooking with it. If you have a starter you have fed regularly for a year or more you do not likely have to wait this time. This is for unfed or brand new
It is recommended but I have made this with bleached flour and it turned out well.
More bread recipes
- Need a fun breakfast way to use your sourdough discard? Make my Cinnamon Raisin Sourdough Bread.
- Want a festive fall way to make bread? Try my Pumpkin Yeast Bread.
- How about a delicious and easy bread recipe? Cranberry Rosemary Focaccia.
- Short on time? Try my Sourdough Discard Banana Bread.
No Yeast Sourdough Bread
- 1 cup 227g “fed” sourdough started
- 1-1/2 cups 340g lukewarm water
- 5 cups 602g all-purpose flour, divided
- 1 tablespoon sugar
- 2-1/4 teaspoons kosher salt
- In a large bowl combine the starter, water, and 3 cups of flour. Beat vigorously for 1 minute.
- Cover, and let rest at room temperature for 4 hours.
- Refrigerate overnight, for about 12 hours.
- After refrigeration, add the remaining 2 cups of flour, sugar, and kosher salt.
- Knead to form a smooth dough. Knead either by hand or with a dough hook attached to a mixer.
- Allow the dough to rise in a covered bowl until it’s light and airy, with visible gas bubbles. Depending on how active your starter is this may take up to 5 hours, or even longer. For best results, gently deflate the dough once an hour by turning it out onto a lightly floured or lightly greased work surface; stretching and folding the edges into the center; turning it over, then returning it to the bowl. Adding these folds will help strengthen the dough’s structure, and allow you to feel how it’s progressing over time.
- Note: sourdough bread (especially sourdough without added yeast) can be finicky and may not go exactly to the written plan. Please allow yourself to go with the flow, and not treat this as an exact to-the-minute process.
- When the dough is ready, transfer the dough to a lightly floured or lightly greased work surface and gently divide the dough in half.
- Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours. This step could take longer but give them sufficient time to become noticeably puffy. Don’t worry if the loaves spread more than they rise, they’ll pick up once they hit the oven’s heat.
- Towards the end of the rising time, preheat the oven to 425°F.
- Spray the loaves with lukewarm water.
- Slash the loaves. If you’ve made round loaves, try one slash across the center, and a curved slash on each side of it; or slash in the pattern of your choice. For oval loaves, two diagonal slashes are fine. Make the slashes fairly deep, a serrated bread knife works well here.
- Bake the bread for 25 to 30 minutes, until it’s a very deep golden brown.
- Remove it from the oven, and cool on a rack.
- Store bread, loosely wrapped in plastic, for several days at room temperature or freeze for longer storage.