Quick-Start Sourdough Breads
Think sourdough breads can only be made by professional bakers or by using pricey sourdough starters? Think again. Flour, water, and a little quick-rising yeast can yield the complex flavors of sourdough in just a few days if you follow the quick-start method.
These recipes rely on a three-day sourdough starter, then an overnight sponge (the starter mixed with flour, liquid, and a sweetener to feed it) that allows the dough to fully absorb liquid and develop gluten, the protein structure giving wheat-based bread doughs the springy, chewy texture everyone loves.
5 Tips for Sourdough Success
1. Plan ahead. It takes two to three days for the Shortcut Sourdough Starter to ripen and develop flavor. If it isn’t bubbly or has an off aroma, discard and start over.
2. Check the temperature. If your starter sits in a space that’s warmer than room temperature (72°-74°F) it may require more flour and less water to ferment; cooler temperatures slow development, which may require an extra day of fermenting.
3. Make feedings work for you. Sourdough starter should be fed at roughly 12-hour intervals, but you don’t have to set your alarm clock. Instead, find times that work best for yousay, just after breakfast and just after dinner.
4. Keep it going. Store extra starter in the fridge, discarding half and feeding it equal parts flour and water once a week. For example, if you have 1/4 cup starter, stir in no more than 1/4 cup each flour and water. Increase this amount incrementally over time.
5. Experiment! Sourdough starters are a matter of taste and preference. Experiment with different types of flours and allow them to develop over longer and shorter periods of time to find your favorites.
get the recipes
Shortcut Sourdough Starter
This simple starter uses quick-rising yeast to begin the fermentation process. (Regular active dry yeast won’t work here.) If you double the recipe, you’ll have a starter you can keep on hand in the fridge. You won’t see nutritional information listed for this recipe, as it’s not meant to bemore
Blueberry Sourdough Pancakes
These fluffy pancakes have a subtle sourdough tang. Don’t worry about letting the milk sit out all night in the batter; consider it another type of flavor-building fermentation. If your berries are tart, add 1 Tbs. sugar to the batter. Serve the pancakes with maple syrup.more
Sourdough Sandwich Loaf
This simple loaf is hard to resist straight out of the oven. If you like an assertive sourdough flavor, let your starter ripen at least three days. The riper the starter, the paler in color your loaf will be—acidic batters and doughs resist browning. Tasty enough for a dinner breadmore
Honey-Wheat English Muffins
Traditionally, English muffins are made with a batter that is poured into rings on a hot griddle. This recipe simplifies the process with a soft dough that doesn’t require rings. Toasted, the muffin halves are chewier than store-bought brands; for crisper bread, wait a day or two before serving. Themore
Multigrain Sandwich Loafmore
you might also like
Corn, Chayote, and Green Chile Burritos
Maple-Cider Oven Doughnuts
Whole Roasted Cauliflower with Lemony Brown Butter
Bitter Greens Salad with Bacon and Mollet Eggs
Deep-Dish Rutabaga-Fennel Gratin
Root Vegetable Medley with Brussels Sprouts
Hoisin-glazed Tempeh with Green Beans and Cashews
Marinated Navy Beans and Zucchini