I call this my no fuss sourdough method because it is so easy anyone can do it! I have been wanting to write this post up for awhile because I have seen so many posts online making sourdough sound so complicated. I have seen everything from detailed multi-step proccesses to throwing out discard daily to taking the dough to town so it can be babysat while running errands.
I simply don’t have time for that kind of nonsense. I already have four kids to take care of and I don’t need to be babysitting my dough. Don’t even get me started on how wasteful throwing out all that discard is!
So over the last several years I have come up with my own method of making sourdough. This method is base on trial and error and inspiration from other sources. Years ago I started making non sourdough bread using the book Artisan Bread in Five Minutes a Day and it was so easy. When I switched to baking almost only sourdough I wanted something similarly easy and this method was born. My method really doesn’t take much more than 5 minutes a day excluding the resting and baking time. Somebody else is probably making sourdough this way but I haven’t really seen anything like it online.
My method is so simple that it almost takes all the mystery out of sourdough, although I am still amazed every time beautiful loaf comes out of the oven!
Here are the 5 basic steps I do:
1. Take starter out of the fridge and add some to a bowl. Then add all the other ingredients from your chosen recipe.
2. Mix and knead in the bowl until a dough is formed. Cover and allow to rise for 8-12 hours.
3. Feed starter equal parts flour and water, place back in fridge.
4. Form dough into loaves or rolls. Allow to rest for 20 minutes to 1 hour. Preheat oven.
5. Bake bread.
That’s it! No fussing with feeding the starter first, waiting until it is active, or dealing with discard. This is how I make Sourdough every time. Everything from artisan loaves to dinner rolls to cinnamon rolls!
Now time for a recipe! This Artisan loaf is the my simplest and easiest recipe. There are only 4 ingredients in it and it takes only 5 minutes to mix up.
Scroll all the way to the bottom to see a step by step video and download a pretty printable recipe card!
Let me know in the comments below if you try this recipe and what sourdough recipe you would like to see next!
No Fuss Sourdough~ Artisan Style
Difficulty: Easy2
loaves15
minutes35
minutesThe easiest sourdough ever!
Ingredients
1 cup sourdough starter
3 cups water
6 1/2 – 7 cups all purpose flour
1 Tbsp. salt
Directions
- Take your sourdough starter directly out of the fridge and add 1 cup to bowl. Add water and salt and mix
- Slowly add flour until a shaggy dough forms. At this point I usually use my hands to gently knead dough adding enough flour to make the dough less sticky but still soft. Cover and allow to rest 8-12 hours, I usually make my dough in the evening and let it sit overnight.
- Feed starter by adding about equal parts water and flour and mixing well. Place back in fridge.
- After 8- 12 hours or dough has risen about double, use floured hands to press down and divide dough into 2 parts. Taking each part gently shape into a ball by tucking all the edges underneath. Place on a sheet of parchment paper inside a Dutch Oven. Flour the top and slash at least once with a sharp knife. Cover and allow to rest about 20 minutes while the oven preheats to 450 degrees Farenheit.
- Bake with the lid on in oven at 450F for 45 to 50 minutes or until a light golden brown and crust is firm but not too hard.
Notes
- You may save half the dough in the fridge if you prefer to only bake 1 loaf. It will be fine for a few days. When ready to bake the next loaf simply take it out for an hour to warm up and then proceed with shaping the loaf as directed.
- Scroll down for some photos of how the dough should look. And for a video of the whole proccess.
Shaggy Dough
Resting Dough
I nearly spit out my coffee about taking the dough to town to be babysat while running errands. I’m a huge lover of sourdough and can’t wait to try this recipe!
I was pretty surprised when I heard some one say that!
Thank you for this, I am extremely new to sourdough starter. I have just recently made the sourdough starter this week and it’s actually ready to use. You are mentioning that you take it out of the refrigerator. What is the process if it’s never been in the refrigerator at this point does anything change? Thank you
If it is ready to use you can use it right awa, even if it has never been in the fridge. I jsut keep mine in the fridge between using and then use it right away rather than feeding it and waiting for it to become active first. I hope this makes sense!