Having a sourdough starter isn’t for everyone. I am here to tell you that you can make sourdough bread without a starter that is just as delicious!
I am fairly new to the sourdough world and I am LOVING it! Though I started a sourdough starter back during the beginning of the pandemic, I couldn’t seem to keep it alive and quickly gave up. I have thankfully revisited and now have a thriving sourdough starter. In the interim between starters, I discovered a DELICIOUS way to make sourdough bread at home without a starter!
For the purist out there, this little trick may not be for you, however, for my friends who can’t handle the idea of keeping another thing alive in their house, this trick is for you!
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What is this sourdough magic you speak of?
One day while strolling the isles at my local HEB, I made a discovery that would turn my idea of sourdough on it’s head! I was on the baking isle looking for yeast packets, and there staring me in the face was a packet of sourdough yeast. My initial thoughts were very judge. I didn’t think there was any way that this could actually work, but I had to impulse buy this magic and try it out for myself. The sourdough yeast packets are from the same company that I purchase yeast from, Red Star.
This little packet of magic makes the idea of making sourdough at home seem much more approachable. It even encouraged me to start working with a sourdough starter again, but gave me a great alternative in case I haven’t fed my starter in time to cook with it. From what I understand, this packet contains yeast and a sourdough culture allowing it to rise quickly and still have that yummy sourdough taste and texture.
Where can I buy sourdough + yeast packets?
There are several different brands of these sourdough + yeast packets on the market, but the one that I am familiar with is by Red Star. It is called Platinum Instant Sourdough. I find mine at my local HEB grocery store, but from what I can tell, it is available at most grocery stores nationwide. I find the packets next the the yeast on the backing isle in the grocery store. Your can also order these packets online if you are unable to find them locally!
How do I make sourdough bread with the sourdough + yeast packets?
I follow Red Star Yeast’s recipe for Platinum Instant Sourdough Boule found on their website. You can find the actual recipe by clicking HERE. The recipe is very simple and doesn’t take much hands on time, it does, however, take most of the day. I would choose a day when you will be working around the house and get started in the morning to have fresh bread ready by supper time!
4.5 cups bread flour
One package of Platinum Instant Sourdough Yeast
1 TBSP salt
1 3/4 cups warm water (105 – 110 fahrenheit)
Here is my synopsis of Red Star’s recipe:
- In a stand mixer, I combine the flour, sourdough yeast, and salt using a paddle attachment. I then incorporate the warm water with the mixture until a sticky/shaggy dough forms. For me, I find that I have to add a bit of extra water to get to the correct consistency.
- Cover the bowl and let the dough rise for 2 hours.
- After the dough has risen for 2 hours at room temperature, cover the bowl with a tea towel and refrigerate for an additional 2 hours or up to 18 hours.
- Line a sheet with parchment paper and dust with flour. Turn the dough out onto the floured paper and do your stretch and folds. I hold the ball of dough with my left hand and stretch the right side out then lay that section back to the middle of the ball of dough. Next I do the left side the same way, the top the same, and the bottom last. I then roll the ball of dough away from me making the seam on the bottom and gently shape it into a round loaf.
- Leave the loaf on the floured paper and cover for 1 hour to rise again.
- When the dough has 30 minutes left of rise time, Place your dutch oven in a cold oven and set to preheat to 500.
- When dough has completed it’s 1 hour rise time, create a few slit’s in the bread using a sharp knife or a lame. Remove the dutch oven from the preheated oven and place the ball of dough on the parchment paper in to the dutch oven and place the lid on.
- Return the dutch oven to the oven and immediately lower the temperature to 425.
- After 30 minutes, remove the lid on the dutch oven and continue baking for an additional 10-15 mins with the lid off.
- Remove your cooked bread from the oven and allow to cool completely before eating! YUM!
What materials do I need to create sourdough bread without a sourdough starter?
How should I eat my sourdough bread?
My all time favorite way to eat this bread is simply with butter! I love it warmed up with butter and honey or sometimes with butter and peach preserves! Check out my video where I show how to make homemade peach preserves here:
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If you have leftovers after a few days (which I doubt you will), cube up the leftover bread and mix with olive oil, salt, pepper, and your favorite seasonings and toast them for a few minutes in the oven to make your own sourdough croutons! YUM!!! Oh and have I even mentioned avocado toast?! Duh!