Can you make sourdough bread without an active starter?

Yes, you absolutely can—and that’s exactly what this sourdough bread without starter recipe is all about. Instead of using a cultured starter, it relies on a small amount of active dry yeast and a slow fermentation process to develop flavor. While the taste might not be as complex as a long-fed sourdough, you’ll still get an airy crumb, tangy notes, and a beautiful crust.

What can I use instead of sourdough starter?

You can use active dry yeast in place of a traditional sourdough starter, especially when using a no-knead, long-rise method. In this recipe, just 1½ teaspoons of yeast allow the dough to ferment slowly overnight, building flavor in a way that mimics sourdough. It’s a practical substitute when your starter is unavailable or you’re just getting started.

Is starter necessary for sourdough?

In traditional sourdough baking, yes—but not for this method. A sourdough bread without starter recipe uses yeast and time instead of a live culture. It’s ideal for bakers who don’t want to feed or discard starter regularly but still want a loaf with tang, texture, and that artisan finish. It bridges the gap between convenience and craft.

What happens if you don’t use sourdough starter?

Without a starter, you won’t get the exact complexity or lactic acid tang of a mature sourdough culture. But using long fermentation and a little yeast, you can still produce excellent bread. This sourdough bread without starter recipe shows that great results are possible without the traditional tools. The bread will be softer in sourness but still deeply flavorful and satisfying.

Sourdough Bread Without Starter Recipe

Description

Simple ingredients, real sourdough flavor

The magic of this sourdough bread without starter recipe lies in its simplicity. With just five humble ingredients, you can still achieve the texture, flavor, and crust that define a great loaf. The trick? A long, slow fermentation. It does the flavor-building that a starter normally would—without the need to actually maintain one.

Ingredients

Here’s what goes into this sourdough bread without starter recipe:

450g bread flour (3 cups + 1 tbsp): Choose high-protein flour—bread, bakers’, or pizza flour—for the best rise and structure. You can also swap out one cup for whole-wheat to deepen the flavor.
5g active dry yeast (1½ tsp): This takes the place of a traditional starter. Since you’re fermenting overnight, this small amount is all you need to develop airiness and complexity.
7g salt (1½ tsp): Essential for taste and gluten development.
350ml warm water (a bit under 1½ cups): Hydrates the flour and activates the yeast.
1 tbsp olive oil (optional): Adds a touch of flavor and a slight softness to the crumb.

Cook Mode Prevent your screen from going dark

Prep Time: 10 mins
Cook Time: 50 mins
Category: Bread
Method: Baking
Cuisine: Australian