Just like banana bread, sourdough is one of those baked goods that entice even amateur home cooks. Whether it’s to savour the scent of freshly baked bread wafting through the kitchen or to have a non-ultra-processed loaf to slice up each morning, there are endless reasons to try making sourdough at home. The problem is that you need to start the process weeks ahead if you’re insistent on making the starter from scratch, too. However, a chef has shared a better method that achieves the same crackly crust and plush, custardy crumb without using a starter.
True sourdough relies on a living starter for both rise and flavour. But you can still achieve sourdough-style character with commercial yeast, or long fermentation, says Food52 contributor Lee Mandy. She said, “Ever wanted to make a sourdough and stopped cold at the words ‘sourdough starter”? Well, you’re not alone. Instead, make a cheater’s sourdough with active yoghurt!”
Yoghurt is easily accessible in most supermarkets, but for this recipe, it’s essential to use the right kind.
Specifically, a sharp and tangy yoghurt one to really master the “sourdough” effect in the dough.
Lee claimed that while she isn’t a live-cultures expert, she knows that the “older” a live yoghurt is (meaning the longer it cultivates at room temperature), the more tart it tastes and thicker in consistency.
You’ll find that plain, unsweetened yoghurt that contains probiotic/active live culture is perfect for this “fraudlent sourdough”, as the Food52 contributor suggests.
If the yoghurt you buy is lacking in tanginess, simply leave it in your fridge for a few days, allowing the bacteria to continue growing for thicker, tangier results.
How to make sourdough without a starter
Ingredients
- 405g bread flour
- 1.5 teaspoon salt
- 1/4 teaspoon instant dry yeast
- 385g plain unsweetened yoghurt containing active cultures
You don’t need much to make this sourdough recipe, but a stand mixer with a dough hook can be helpful. If not, just use your hands and a large mixing bowl.
In a large bowl, mix bread flour, instant dry yeast, salt, and plain yoghurt by hand on medium-low speed for two minutes until a dough develops.
If the dough is too dry and struggles to come together, add an extra tbsp of plain yoghurt. Continue kneading on medium-low speed or with your hands for a few more minutes, until the dough becomes springy. Don’t panic if the dough is sticky – this is the right texture, but it should still hold its shape.
Cover the bowl with plastic wrap and let it ferment at room temperature for a maximum of 18 hours. Leaving it for longer may cause the yoghurt to spoil and become bitter.
You can leave the dough for just six hours instead. Either way, it should have doubled in size by the time it’s done.
Next, lightly dust the counter with flour and transfer the dough on top. Use only enough flour to prevent sticking, or you risk making the dough too dry.
Gently fold the dough over itself as if folding a letter, ensuring you don’t press out all the air bubbles. Turn the dough 90 degrees and fold once more.
Form the dough into a ball and place it on a floured parchment paper. Cover it with a large bowl and allow it to proof for one hour and 15 minutes. It may need longer, but you will know that the dough is done when it has almost doubled in size and springs back slowly when pressed with a finger.
Preheat the oven to 450F/225C around 45 minutes before the dough is done proving. Place a large Dutch oven, or a heavy-bottom pot (both should come with a lid) inside the oven.
To bake the bread, lift the parchment paper to transfer the dough into the preheated pot, cover with the lid, and bake for 30 minutes. For the final step, remove the lid and continue baking until the crust turns golden brown.
Transfer the bread to a cooling rack and let it cool for 20 minutes.