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No Yeast Sourdough Bread

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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!

no yeast sourdough bread slathered with butter

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? 

no yeast sourdough bread sitting on a cutting board

How does no yeast sourdough bread work?

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. 

no yeast sourdough bread sitting on a wooden cutting board

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! 

Love my no yeast sourdough bread recipe?

Try a few of my other bread recipes!

no yeast sourdough bread sitting on a wooden cutting board

No Yeast Sourdough Bread

Yield: 2 loaves
Prep Time: 1 day 2 hours
Cook Time: 30 minutes
Total Time: 1 day 2 hours 30 minutes

This no yeast sourdough bread recipe is extra tangy and uses just 5 ingredients and is perfect when slathered with salted butter.


  • 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


    1. In a large bowl combine the starter, water and 3 cups of the flour. Beat vigorously for 1 minute.
    2. Cover, and let rest at room temperature for 4 hours.
    3. Refrigerate overnight, for about 12 hours.
    4. After refrigeration, add the remaining 2 cups flour, sugar, and kosher salt.
    5. Knead to form a smooth dough.
    6. 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.
    7. 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.
    8. When the dough is ready, gently divide the dough in half.
    9. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover 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.
    10. Towards the end of the rising time, preheat the oven to 425°F.
    11. Spray the loaves with lukewarm water.
    12. 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.
    13. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown.
    14. Remove it from the oven, and cool on a rack.
    15. Store bread, loosely wrapped in plastic, for several days at room temperature or freeze for longer storage.


Recipe from King Arthur Flour

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Nutrition Information:
Yield: 2 loaves Serving Size: 1
Amount Per Serving: Calories: 1220Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 4374mgCarbohydrates: 256gFiber: 9gSugar: 8gProtein: 35g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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Tuesday 23rd of February 2021

I have used this recipe many times and it's the best and easy. I do use a dutch oven for 20 minutes with top on and then 15 minutes or so till the internal temperature reaches between 200 and 210 degrees fahrenheit. I also have added both roasted garlic and olives with the second flour addition (2 cups). Works every time.


Tuesday 9th of February 2021

can you make this bread in a bread maker


Friday 25th of December 2020

thanks for sharing, would suggest that you add all measurements ( including salt, in this case ) in grams. Volumetric salt measurements are prone to error specifically given that some places ( like where I live ) don't even sell Kosher salt, so there's extra conversion required. I realize that small amounts can be difficult to measure on inexpensive kitchen scales, but many of us bakers have invested in higher sensitivity scales for salt and yeast. Also, specifying Kosher salt is needless when the grain size / texture is irrelevant, like in this recipe. A normal fine salt is equivalent. ( NaCl = NaCl = NaCl...) The reason for using Kosher salt is that it can be applied to surfaces with enhanced control due to the flake / grain shape.

Thea Schneider

Monday 7th of December 2020

I made this in my RV convection oven and tastes great but did not rise as hoped. Also read internal temperature should be 190-204 for sourdough. Took far longer to reach that temperature. Can you say more about this please?

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Friday 17th of July 2020

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