No Yeast Sourdough Bread

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

Over the summer I finally crossed sourdough off my culinary “to do” list.  My starter (affectionately named Lucille)  now sits happily in my fridge. Getting fed once a week.

Since I had always wanted to have my own sourdough starter I jumped at the chance when King Arthur Flour offered to let me give their fresh starter a try. I was also shocked at how easy it was to start and maintain my starter. What I had been so afraid of?

Over the summer I also tackled my fear of bread making.  With that delicious sourdough starter in the fridge I had to put it to good use!

The first thing I made was extra-tangy sourdough bread. Oh man was it delicious! We devoured the first loaf of bread while it was still warm and slathered it with whipped butter.

In the words of Ina Garten “How bad can that be?”

Extra Tangy Sourdough Bread

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

Yield: 2 loaves bread

Ingredients:

  • 1 cup "fed" sourdough started
  • 1-1/2 cups lukewarm water
  • 5 cups all purpose flour
  • 1 tablespoon sugar
  • 2-1/4 teaspoons kosher salt

Directions:

Combine the starter, water and 3 cups of the flour. Beat vigorously.

Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.

Add the remaining ingredients, kneading to form a smooth dough.

Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, as pictured; or it may just rise a bit. This can take anywhere from 2 to 5 hours. Understand this: sourdough bread (especially sourdough without added yeast) is as much art as science; everyone's timetable will be different. So please allow yourself to go with the flow, and not treat this as an exact, to-the-minute process.

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 and let rise until very puffy, about 2 to 4 hours. 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.

Make two fairly deep horizontal slashes in each; a serrated bread knife, wielded firmly, 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.

Disclosure: These King Arthur Flour products were supplied to me for no charge but as always all opinion are 100% my own.