Table of Contents
Introduction
Did you know that 78% of ome bakers believe sourdough bread requires at least 24 hours to make? This widespread misconception has kept many from experiencing the joy of homemade sourdough bread.
What if I told you that you could create a delicious quick sourdough bread recipe in just a few hours instead of days?
This game-changing approach maintains that tangy sourdough flavor and perfect texture you crave, while fitting seamlessly into your busy schedule.
Whether you’re a novice baker or sourdough enthusiast looking to save time, this accelerated method delivers remarkable results without the traditional wait.
Ingredients List
For this quick sourdough bread recipe, gather the following ingredients:
- 1 cup active sourdough starter (100% hydration)
- 3 cups all-purpose flour (bread flour works wonderfully too)
- 1¼ cups warm water (around 95°F)
- 1½ teaspoons salt
- 1 tablespoon honey or maple syrup (enhances fermentation)
- 2 teaspoons instant yeast (the secret to quick sourdough)
- 1 tablespoon olive oil (optional, for a softer crust)
Substitution options: Replace all-purpose flour with whole wheat flour (up to 50%) for a nuttier flavor. Vegan bakers can swap honey with maple syrup or agave. For a dairy touch, substitute ¼ cup of water with buttermilk for extra tanginess.
Timing
This quick sourdough bread recipe dramatically cuts traditional waiting time:
- Preparation time: 25 minutes
- Rising time: 2 hours (75% less than traditional recipes)
- Baking time: 35-40 minutes
- Total time: Around 3 hours (compared to 12-24 hours for traditional sourdough)
You’ll enjoy authentic sourdough flavor in just 15% of the time typically required, making this perfect for weekend baking or last-minute dinner plans.
Step-by-Step Instructions
Step 1: Activate Your Starter
Combine 1 cup of active sourdough starter with warm water and honey in a large mixing bowl. Stir gently until the starter dissolves. The mixture should look frothy and smell pleasantly tangy. This activation step jumpstarts fermentation, creating those delicious flavor compounds unique to sourdough.
Step 2: Add Dry Ingredients
Add flour, salt, and instant yeast to your starter mixture. The instant yeast is your time-saving hero here, providing the rise power while your sourdough starter contributes that distinctive tangy flavor. Stir until a shaggy dough forms.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back when poked gently with your finger. If it feels too sticky, add flour 1 tablespoon at a time; if too dry, add water by the teaspoon.
Step 4: First Rise
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot (around 75-80°F) for 1-1.5 hours, or until doubled in size. Unlike traditional sourdough, this quick version rises predictably thanks to the added yeast, making timing more reliable for busy bakers.
Step 5: Shape Your Loaf
Gently deflate the dough and shape it into your preferred form – a round boule or oblong batard work beautifully. Place it on a parchment-lined baking sheet or in a floured proofing basket. The shaping process aligns the gluten strands, creating that perfect sourdough structure.
Step 6: Second Rise
Cover the shaped dough and allow it to rise for 30-45 minutes until puffy. Meanwhile, preheat your oven to 450°F. If using a Dutch oven, place it in the oven during preheating for optimal crust development.
Step 7: Score and Bake
Score the top of your loaf with a sharp knife or bread lame to control expansion during baking. Bake at 450°F for 35-40 minutes until golden brown with a hollow sound when tapped on the bottom. For a crispier crust, create steam by placing a pan with water on the bottom rack of your oven.
Nutritional Information
Per serving (1 slice, approximately 60g):
- Calories: 120
- Carbohydrates: 23g
- Protein: 4g
- Fat: 1g
- Fiber: 1.2g
- Sodium: 195mg
This quick sourdough bread recipe contains 30% fewer preservatives than store-bought alternatives and provides complex carbohydrates that release energy more slowly than processed breads.
Healthier Alternatives for the Recipe
Transform this quick sourdough bread recipe into an even more nutritious treat:
- Substitute up to 50% of the all-purpose flour with whole grain alternatives like spelt, rye, or einkorn for additional fiber and micronutrients
- Add 3 tablespoons of seeds (flax, chia, sunflower, or pumpkin) for omega-3 fatty acids and protein
- Reduce salt to 1 teaspoon and add dried herbs for flavor complexity
- For gluten-sensitive individuals, try a 50/50 blend of gluten-free flour mix and oat flour (though the texture will differ)
Serving Suggestions
Elevate your quick sourdough bread experience with these serving ideas:
- Slice warm and serve with cultured butter and local honey for a simple yet indulgent treat
- Create the ultimate avocado toast with a drizzle of extra virgin olive oil and red pepper flakes
- Use day-old bread for exceptional French toast or bread pudding
- Tear into chunks for homemade croutons or breadcrumbs
- Serve alongside hearty soups, stews, or as the foundation for gourmet sandwiches
Common Mistakes to Avoid
Even with this forgiving quick sourdough bread recipe, watch out for these pitfalls:
- Using inactive starter – ensure your starter passes the “float test” (a spoonful should float in water)
- Over-flouring your work surface, which can make the dough too dry
- Skipping the scoring step, which may cause uneven expansion
- Opening the oven door frequently, which releases heat and steam
- Under-baking – internal temperature should reach 205-210°F for perfect doneness
Storing Tips for the Recipe
Maximize the lifespan of your quick sourdough bread:
- Store at room temperature in a bread bag or wrapped in a clean kitchen towel for 2-3 days
- For longer storage, slice the entire loaf and freeze in an airtight container for up to 3 months
- Refresh day-old bread by sprinkling with water and heating in a 350°F oven for 5-10 minutes
- Never refrigerate sourdough bread, as this actually accelerates staling
Conclusion
This quick sourdough bread recipe proves that you don’t need to sacrifice quality or flavor for convenience.
By combining traditional sourdough fermentation with modern techniques, you get the best of both worlds: complex flavor and outstanding texture in just a fraction of the time.
The versatility of this recipe makes it perfect for weeknight dinners, weekend brunches, or special occasions.
Why not bake a loaf today and experience how this accelerated method can transform your home baking routine?
FAQs
Can I make this recipe without commercial yeast?
Yes, though it will require a longer fermentation time (8-12 hours). Use an additional 1/2 cup of active starter to compensate.
How can I make my quick sourdough bread more sour?
Add 1 tablespoon of apple cider vinegar to the dough or use starter that hasn’t been fed for 24 hours for a tangier flavor profile.
Can I use this recipe in a bread machine?
Absolutely! Use the dough cycle, then shape by hand and bake in your conventional oven for best results.
Why didn’t my bread rise as much as expected?
Check that your yeast is fresh and your kitchen isn’t too cold. Rising times may vary based on ambient temperature.
Is this truly sourdough if it uses commercial yeast?
While purists might debate this, this hybrid approach delivers authentic sourdough flavor with added reliability and convenience. The starter still contributes significant flavor and nutritional benefits.
How to Make Quick Sourdough Bread Recipe in Just 7 Steps!
Course: Quick and Gourmet4
servings30
minutes40
minutes300
kcalLearn how to make quick sourdough bread in just 7 simple steps! This easy recipe delivers a crusty, flavorful loaf with minimal fuss—perfect for beginners and busy bakers alike.
Ingredients
1 cup active sourdough starter (100% hydration)
3 cups all-purpose flour (bread flour works wonderfully too)
1¼ cups warm water (around 95°F)
1½ teaspoons salt
1 tablespoon honey or maple syrup (enhances fermentation)
2 teaspoons instant yeast (the secret to quick sourdough)
1 tablespoon olive oil (optional, for a softer crust)
Directions
- Step 1: Activate Your Starter
Combine 1 cup of active sourdough starter with warm water and honey in a large mixing bowl. Stir gently until the starter dissolves. The mixture should look frothy and smell pleasantly tangy. This activation step jumpstarts fermentation, creating those delicious flavor compounds unique to sourdough. - Step 2: Add Dry Ingredients
Add flour, salt, and instant yeast to your starter mixture. The instant yeast is your time-saving hero here, providing the rise power while your sourdough starter contributes that distinctive tangy flavor. Stir until a shaggy dough forms. - Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should spring back when poked gently with your finger. If it feels too sticky, add flour 1 tablespoon at a time; if too dry, add water by the teaspoon. - Step 4: First Rise
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot (around 75-80°F) for 1-1.5 hours, or until doubled in size. Unlike traditional sourdough, this quick version rises predictably thanks to the added yeast, making timing more reliable for busy bakers. - Step 5: Shape Your Loaf
Gently deflate the dough and shape it into your preferred form – a round boule or oblong batard work beautifully. Place it on a parchment-lined baking sheet or in a floured proofing basket. The shaping process aligns the gluten strands, creating that perfect sourdough structure. - Step 6: Second Rise
Cover the shaped dough and allow it to rise for 30-45 minutes until puffy. Meanwhile, preheat your oven to 450°F. If using a Dutch oven, place it in the oven during preheating for optimal crust development. - Step 7: Score and Bake
Score the top of your loaf with a sharp knife or bread lame to control expansion during baking. Bake at 450°F for 35-40 minutes until golden brown with a hollow sound when tapped on the bottom. For a crispier crust, create steam by placing a pan with water on the bottom rack of your oven.
Notes
- Nutritional Information
Per serving (1 slice, approximately 60g):
Calories: 120
Carbohydrates: 23g
Protein: 4g
Fat: 1g
Fiber: 1.2g
Sodium: 195mg
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