Learn How To Make Sourdough Bread Without A Starter
If prehistoric man can make bread, so can I, or so I thought. Bread making is a challenge especially if you are teaching yourself the science and art of making a perfect loaf. Sure their are bread mixes and machines on the market that can reduce amount of time needed, but like most of the food I make, I like to start from the most natural state as possible. Once I have mastered and understood how the food is made, then I add my own twist. I wanted to start this project with sourdough, so I researched multiple site on starting a starter. I had some luck at first, but the up keep for my current family lifestyle was not sustainable. My kitchen helper loved helping me “feed” the starter in the morning before school and discover the bubbles that grew by bedtime. We made a few loaves, but there was always something missing, too dense, not enough flavor or didn’t rise enough. If bread has been made all around the world for thousands of years, there must be a way I can bake bread for my family.
After several attempts making bread with a sourdough starter, I didn’t want to give up on my goal. I decided to seek out a recipe that didn’t require a starter and have the homemade sourdough loaf attributes. This led me to the recipe found on Half Baked Harvet’s blog. It claimed to be a “cheaters” version of the bread baking challenge and I was ready to give this bread one last try. Success! Even though this bread didn’t require a starter, it still maintained the various phases of the dough rising that I became familiar with on my other attempts. This does require time, but I knew it would result in a better final product. Making homemade bread for your family is doable. You just need to know what your family lifestyle can adjust to. I hope in the future I can revisit making a starter and baking loaves of bread on a regular basis, but for now I consider this goal met and I’m already planning my next challenge.
What baking challenge do you want to conquer? Leave a comment below
Recipe Source: Half Baked Harvest
- 1 1/2 Cups - Warm Water
- 2 Teaspoons - Instant Yeast
- 1 Tablespoon - Honey
- 5 Cups - All-purpose Flour
- 1 Tablespoon - Kosher Salt
- 1 Cup - Plain Greek Yogurt
- Using a stand mixer with dough hook attachment, combined the water yeast, honey, flour, salt and yogurt
- Once it comes together, cover the bowl with plastic wrap and allow it to double in size on the kitchen counter. (reference #1 image above)
- To develop a stronger sourdough flavor you will want to rest the dough again over night in the fridge. I transferred the dough from the first rise onto a small quarter baking sheet, wrapped it in plastic wrap. (reference #2 image)
- Line a dutch oven with parchment paper, set aside
- On day two dust your work surface with flour, transfer the dough onto surface and form into a ball. Place this ball into the dutch oven. Cover and allow to rise 1 hour or until doubled in size (reference #3 image above)
- Preheat oven to 475° degrees. Baked covered for 20 minutes. Remove the hot lid with an oven mitt and continue to baked until a golden brown 20-30 minutes.
- Allow the bread to cool completely, remove from the dutch oven, about 2 hours. The bread continues to cooks as it is on the cooling rack
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.