Go Back
Sourdough bread recipe

Sourdough Bread - No Yeast Required and Only 3 Ingredients

Sue Woledge
This is a traditional sourdough bread that uses only flour, water, and salt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Calories 194 kcal

Equipment

  • 1 Large bowl
  • 1 large loaf tin

Ingredients
  

  • 1.5 cups filtered water
  • 550 grams Organic unbleached flour
  • 2 tsp Celtic sea salt or pink Himalayan salt
  • 250 g sourdough starter

Instructions
 

Prepare your starter

  • Bring your sourdough starter out of the fridge at least 5 or 6 hours (up to 24 hours) prior to making your bread dough. Add enough flour and water to ensure you have 250g of starter for your bread AND at least 50-100g to return to the fridge for next time.
  • Allow your starter to warm and get bubbly before making your bread

Make your bread dough

  • Warm the water to body temperature 37 deg Celsius (No hotter or you may kill your bug)
  • Add the flour and salt to the water
  • Add 250g sourdough starter
  • Combine all ingredients and mix well
  • Remove the dough from the bowl and knead for 5 minutes on a floured board or bench
  • Place the dough into a loaf tin (or alternatively shape into a round and place on baking paper on an oven tray)
  • Cover with a cloth and leave the dough to rise (usually at least 6-8 hours depending on room temperature).
    NOTE: I now place my dough in a bowl and cover it then place it in the fridge to ferment for 3 or 4 days. This reduces the gluten dramatically and produces a better loaf that is much better tolerated for those with gluten sensitivity.
    After 3 days of fermentation in the fridge, bring the dough out, knead it again for a few minutes and then shape or place into a bread tin, then cover and leave it somewhere warm to rise. We make 2 loaves in a standard sized bread tin from this mixture.

Bake your bread

  • Once the dough has doubled in size, bake at 190 deg Celsius for 50 minutes
  • Remove from the tin and leave on a rack to cool

Notes

Note: The dough can be prepared and then placed in the fridge to ferment overnight or several days as in NOTE above if preferred. This results in a more sour flavor and less gluten. Remove from the fridge about an hour or two before baking to allow it to warm and expand.
Put the remainder of your bread starter in the fridge until you're ready to make your next loaf of bread.
Keyword bread, Fermented, sourdough