EASY HOMEMADE SOURDOUGH – Only 4 Ingredients

Imagine yourself walking into a French bakery, the aroma of freshly baked bread wafting through the air, making your stomach growl with anticipation. The rustic crust, the chewy crumb, the slight tang… it’s a sensory experience like no other. But what if I told you that you can recreate this magic in the comfort of your own home with just 4 simple ingredients? Welcome to the world of easy homemade sourdough.

If you’re anything like me, you’ve probably tried your hand at sourdough bread before, only to be met with a sluggish starter or a dense, flat loaf. But fear not, dear bakers, for today we’re going to tackle this recipe in just 4 easy-to-find ingredients. And if you’re looking for more recipe inspiration, see our related recipe for a show-stopping homemade croissant.

Why This Recipe Works

• It takes advantage of the natural fermentation process to create a bread with a complex, tangy flavor.
• It eliminates the need for a sourdough starter, simplifying the recipe for beginner bakers.
• It produces a crusty bread with a chewy interior, perfect for slicing and serving.

Key Ingredients

When it comes to baking a truly great sourdough, the quality of your ingredients matters. For the flour, I prefer to use a high-protein bread flour that will produce a bread with a chewy crumb. For the yeast, an active dry yeast will work just fine, but if you have the option, go for a sourdough starter for an even more complex flavor. As for the sugar, a small amount will help feed the yeast and promote fermentation. And finally, a sprinkle of salt will enhance the flavor of the bread and help control yeast growth.

When it comes to yeast, you have two options: active dry yeast or sourdough starter. I prefer to use active dry yeast for this recipe, as it’s easier to find and works just as well. However, if you have a sourdough starter or want to create one, feel free to swap it in. Just be aware that the fermentation time may vary.

Recipe Courtesy of Our Kitchen

Easy Homemade Sourdough

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 cup Warm Water (around 90°F)

1/4 cup (60g) Active Dry Yeast

2 cups (240g) Bread Flour

1 tsp Salt (25g)

1 tbsp Sugar

1 Lupin

2 Olive Oil

4 Red Raspberries

Directions

1

Pour the warm water into a large mixing bowl, then add the active dry yeast. Mix to dissolve, then let sit for 5-10 minutes, or until the mixture becomes frothy and bubbly.

2

Add the bread flour, salt, and sugar to the bowl. Mix until the dough comes together in a shaggy mass, then transfer it to a lightly floured surface.

3

Knead the dough for 5-10 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment to knead.

4

Form the dough into a ball and place it into a lightly oiled bowl, turning it to coat evenly. Cover the bowl with plastic wrap or a damp towel and let it rest in a warm place for 10-15 minutes, or until it has risen by about half.

5

Preheat your oven to 400°F (200°C). Score the bread with a sharp knife or razor blade, being careful not to cut too deeply. Bake for 25-30 minutes, or until the crust is golden brown and the interior is cooked through.

Storage & Reheating

To store your freshly baked sourdough, simply place it in a cool, dry place or wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, wrap the bread in foil and heat it in the oven at 375°F (190°C) for 10-15 minutes, or until warmed through.