Transform simple ingredients into artisanal sourdough without a starter
Skip the starter! This 4-ingredient sourdough bread delivers tangy flavor and a crisp crust in under 2 hours. Perfect for beginners who want bakery-quality results without the wait.
Whether you're new to baking or short on time, this no-starter sourdough method simplifies the process while maintaining that beloved sourdough tang. The quick-rise yeast ensures a reliable rise without traditional fermentation, making it ideal for everyday baking.
This recipe uses just four pantry staples: bread flour, water, salt, and a quick-rise yeast alternative. The result is a rustic loaf with an airy crumb and golden, crackly crust that pairs perfectly with soups, salads, or as a standalone snack.
With minimal steps and no overnight waiting, you can have fresh sourdough on your table in just 90 minutes. The dough requires only one stretch-and-fold, making it accessible even for first-time bakers.
This recipe is also highly adaptable - you can add herbs, seeds, or even make it gluten-free with substitutions. Let's dive into why this method works so well for quick sourdough baking.
Why This Recipe Works
⏰ Time-Saving
Ready in under 2 hours with no overnight proofing. Perfect for last-minute baking needs.
💰 Minimal Ingredients
Only four pantry staples required - no special equipment or starter needed.
👥 Reliable Results
Quick-rise yeast ensures consistent rise, making it ideal for beginners.
🌟 Bakery-Quality
Develops authentic sourdough flavor through natural fermentation without a starter.
4-Ingredient Classic Sourdough Bread
Quick-rise method with no starter required
🛒 Ingredients
- - 3 cups (400g) bread flour
- - 1 1/2 cups (360ml) lukewarm water
- - 1 1/2 tsp salt
- - 2 tsp quick-rise yeast alternative
👨🍳 Instructions
Mix Ingredients: In a large bowl, combine flour and salt. Add water and yeast alternative. Mix until no dry flour remains.
💡 Use lukewarm water (105°F/40°C) to activate the yeast.
Rest Dough: Cover and let rest 20 minutes. This autolyse step hydrates the flour for better gluten development.
💡 The dough will appear shaggy but will come together during folding.
Stretch & Fold: Gently stretch dough and fold in half. Repeat 3 times. This develops gluten without kneading.
💡 Work the dough on a floured surface if it's too sticky.
Shape Dough: Turn onto a floured surface. Shape into a round loaf by tucking edges under. Let rest 10 minutes.
💡 A well-shaped loaf improves oven spring.
Final Proof: Place in a floured proofing basket or bowl. Cover and let rise 45 minutes at room temperature.
💡 For best results, proof in a warm kitchen (75°F/24°C).
Bake: Preheat oven to 475°F (245°C) with a Dutch oven inside. Score loaf and bake 20 minutes. Reduce heat to 450°F (230°C) and bake 20-25 minutes more until golden.
💡 The loaf is done when it sounds hollow when tapped.
Cool: Let cool completely on a wire rack before slicing. This prevents gummy texture.
💡 Cooling time: 30-45 minutes for best results.
Nutrition (per serving):
Ingredient Notes & Substitutions
Bread Flour
Provides structure and chewiness. Substitute with all-purpose flour for a lighter texture.
Substitutions: All-purpose flour, whole wheat flour (add 1 tbsp water)
Quick-Rise Yeast Alternative
Ensures rapid rise without traditional fermentation. Can use active dry yeast (1.5 tsp) with proofing.
Substitutions: Instant yeast, sourdough starter (1/2 cup fed starter)
Water
Hydrates the dough and activates gluten. Use filtered water for best results.
Substitutions: Milk (for richer flavor), buttermilk (for tangier crumb)
Salt
Controls yeast activity and enhances flavor. Use fine sea salt or table salt.
Substitutions: Kosher salt (use 1.5 tsp), Himalayan pink salt
Pro Tips for Perfect 4-Ingredient Sourdough
🍴 Dough Consistency
The dough should be slightly sticky but hold its shape. Add small amounts of flour if too wet.
🌡️ Proofing Temperature
Optimal proofing is 75°F (24°C). Place in a warm oven (turned off) with a bowl of hot water for better rise.
🔪 Scoring Techniques
Score the loaf at a 45° angle with a sharp lame or razor blade to control expansion during baking.
🧼 Cleaning Equipment
Wash bowls and tools immediately after use with warm water. Yeast residue can accumulate and affect future batches.
Variations & Customizations
Herb-Infused Sourdough
Mix in 1 tbsp dried herbs (rosemary, thyme) with the flour. Brush with olive oil before baking.
Seedy Sourdough
Add 1/4 cup sunflower or pumpkin seeds to the dough during mixing. Brush with honey after baking.
Cheese Sourdough
Fold in 1/2 cup grated Parmesan during shaping. Brush with garlic butter before baking.
Gluten-Free Version
Use 1 cup gluten-free flour blend + 2 tbsp xanthan gum. Add 1 tbsp olive oil for moisture.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Simple olive oil and balsamic vinegar
- Soft cheese board with fig jam
- Tomato soup with fresh basil
🍷 Drink Pairings:
Pair with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Proofed dough can be frozen at step 5. Wrap tightly in plastic and freeze up to 1 month. Bake from frozen, adding 10 minutes to total time.
Refrigerator Storage
Store cooled bread in an airtight bag at room temperature for 2-3 days. For longer storage, freeze sliced bread for up to 3 months.
Freezer Storage
Freeze whole or sliced bread in airtight containers for up to 3 months. Thaw at room temperature before reheating.
Reheating Instructions
Reheat in a 350°F (175°C) oven for 10-15 minutes. Wrap in foil for a softer crust.
Troubleshooting & Common Questions
Q: Why is my bread dense?
A: Common causes: Underproofing, incorrect water temperature, or over-handling the dough. Let dough rest in a warm environment.
Q: Can I use whole wheat flour?
A: Yes, but add 1 tbsp water to compensate for absorption. Whole wheat may result in denser crumb.
Q: How to prevent a gummy texture?
A: Ensure bread is fully cooled before slicing. Gummy texture results from cutting too soon.
Q: Can I make this gluten-free?
A: Yes, use gluten-free flour blend with xanthan gum. Add 1 tbsp olive oil to improve texture.
Final Thoughts
This 4-ingredient sourdough bread proves you don't need a starter to create artisanal loaves. With just flour, water, salt, and quick-rise yeast, you can enjoy tangy, crusty bread in under two hours. Perfect for beginners and busy bakers alike, this recipe delivers bakery-quality results with minimal effort.
Whether you're making it for a cozy weekend breakfast, a rustic dinner accompaniment, or simply to satisfy your sourdough cravings, this method makes the process accessible and reliable. Experiment with herbs, seeds, or cheese additions to personalize your loaf. For best results, follow the pro tips and storage guidelines to maintain freshness. Happy baking!
