Super Easy Sourdough Bread – No Rules, Just What Works!
Sourdough can feel like this overwhelming, rule-heavy science experiment that ties you to your kitchen for days. But let me tell you—I don’t have time for that! So, I don’t follow the rules. Instead, I do what works, and that’s exactly what I’m sharing today: my super easy sourdough bread method that’s perfect for busy lives.
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My No-Fuss Sourdough Starter
When I decided to start my sourdough journey, I didn’t rush out to get special flour or fancy tools. I used plain old all-purpose flour (yes, the bleached, enriched kind) because that’s what I had. Instead of following equal parts advice, I went with 50g flour and 35g warmish water—weighing is important, but precision in ratios? Not so much. I let it sit for two days, then started the classic process of feeding it by pulling some out and adding more flour and water daily. That’s it. Over time, it started rising, bubbling, and working just fine.
The UN-Loaf Method (Because Who Has Time for Stretch and Fold?)
Once my starter was active, it was time for bread. Now, sourdough “experts” will tell you to spend days stretching, folding, and hovering over your dough. Not me! I use what I call the UN-loaf method—aka the simplest way to bake with a starter that’s ready to go. No elaborate kneading, no lengthy process, just mix, let it rise, and bake.
I keep about 25g of starter in the fridge, unfed for up to a couple of weeks. When I need it, I pull it out, let it warm up, and feed it. My go-to feeding ratio is 85g each of flour and warmish water, which gives me about 165g of active starter in a day. Easy!
My Super Simple Sourdough Process
Here’s exactly how I make my easy, rule-breaking sourdough:
Step 1: Get That Starter Going
- 9:00 AM – Take my starter out of the fridge and let it sit.
- 6:15 PM – Feed it 85g flour + 85g warmish water.
- Next Morning, 6:00 AM – Starter is active and ready!
Step 2: Mix the Dough (Done by 8:00 AM)
I use all-purpose flour, warm water, a bit of honey, and olive oil for a softer, sandwich-style sourdough. No Dutch oven, no artisan crunch—just a simple, family-friendly loaf. I weigh everything out, mix it up (wooden spoons are a mistake—learn from me!), and pop it into a straight-sided container so I can track its rise.
Step 3: Ferment and Rise
- 9:40 AM – Dough is resting, doing its thing.
- 2:30 PM – It’s risen and looking airy.
- 4:50 PM – Nine hours in, time to shape it and let it rest.
Step 4: Shape and Bake
- Shape the dough and place it in glass loaf pans (not a Dutch oven!).
- Let it rest for 20 minutes in the oven (turned off) to help with the final rise.
- Score the top—nothing fancy, just a little cut to guide expansion.
- Bake in a cold oven! Place a sheet pan with water underneath to keep it steamy.
- Turn oven to 450°F and bake for about 60 minute. I use a thermometer to check internal temp to 208°.
- Halfway through, tent with foil if it’s browning too fast.
Final Thoughts on Super Easy Sourdough Bread
This sourdough method is flexible, stress-free, and doesn’t require a weekend commitment. It’s perfect for anyone who wants homemade sourdough bread without the traditional headaches. If you try this out, let me know—also, help me name my starter! Drop your best sourdough name ideas in the comments!
I am really feeling CinDOUGHrella!
👉 Super Easy Sourdough Bread Recipe:
- 165g flat, unfed, hungry starter
- 400g water
- 650g bread flour
- 15g salt
- 50g olive oil
- 40g honey
