Love sourdough bread but don’t want to wait 1 -2 weeks for your starter. Try this Easy Sourdough Starter with yeast to get an almost sourdough bread in a lot less time!
I found this gem of a recipe in my Mom’s recipe folder, I don’t ever remember her making it, but I thought it looked interesting and might be worth sharing. And yes it was. This type of starter is also known as Cheater Sourdough Starter. My husband loves the bread I make with this starter cheater / pretend? Whatever it works and it works well.
Table of Contents
How to make it
In a medium bowl add the lukewarm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes then stir.
Add the flour to the yeast and combine well, make sure there is no flour at the bottom of the bowl.
Move to a clean bowl or jar, cover with a towel, plastic wrap or place the lid on the jar without sealing and let sit for 24 hours in a warm draft free area.
After the 24 hours it should have risen and become very bubbly with a slight sour smell. And it is now ready to use for baking.
How to use it
Once the starter has sat for 24 hours and it is nice and bubbly it is ready to be used. If you don’t want to bake anything or you have leftovers, then just refrigerate it. Just like you would a regular Sourdough Starter. This type of sourdough starter can last for years, just be sure to feed it weekly if not using.
When you decide to bake with it, just remove it from the fridge let it sit at room temperature for about 2 hours, then remove 1/2 cup of starter and feed with 1/2 cup of lukewarm water and 1 cup of flour, mix together until well combined. Cover with plastic wrap or the lid (just place it on top do not close).
Let sit in a warm draft free area for approximately 3-4 hours or until doubled. Whatever you don’t use for the recipe place in a clean jar and refrigerate until you are ready to use it again. If the starter hasn’t doubled then just repeat the feeding until it does double in size.
The remaining starter that is not fed is called discard, this can be used to make in many recipes including Focaccia and Cookies. Or it can also be used to start another starter. Great for giving to friends and family.
The discard can be used immediately or stored in the fridge for up to 5-6 days.
If there is a liquid on top (called Hooch) of the starter when you remove it from the fridge just stir it in and continue with the feeding, this is normal since it has been sitting in the fridge.
How to know when the starter goes bad
The starter should have a fruity, yeasty, vinegary or even overripe fruit smell but if it starts to smell like something is rotting then it is time to throw it out and start new.
How to store it
Just like regular sourdough starter it can either be kept in the fridge and fed weekly, I have actually let it go a few weeks without feeding and it’s fine. Or leave it on the counter and feed and use daily.
What flour to use
For this recipe I used a mixture of whole wheat and all purpose, you could use just all purpose or bread flour, or a mixture of rye. Whole grains are considered best to add because they contain more nutrients and microorganisms than all-purpose flour which is better for growing your sourdough starter.
What water to use?
Be sure to use lukewarm water between 98-105F (36-40C). And be sure to use water without chlorine, that can kill your starter dough starter. And of course not distilled water. Regular filtered tap water is fine.
So if you are looking for a quicker “sour dough” starter why not give this Sour Dough Starter with Yeast a try and let me know how it goes. Tomorrow I will share a delicious bread I made with this starter. Enjoy!
Easy Sourdough Starter with Yeast
- ¾ cup all purpose flour or bread flour (97.5 grams)
- ¼ cup whole wheat flour (32.5 grams)
- ½ cup +3 tablespoons water (lukewarm) (166 grams)
- ½ teaspoon active dry yeast
- In a medium bowl add the lukewarm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes then stir.
- Add the flour to the yeast and combine well, make sure there is no flour at the bottom of the bowl.
- Move the starter to a clean bowl, cover with a towel, plastic wrap or place the lid on the jar without sealing it and let sit for 24 hours in a warm draft free area. Do not stir.
- After the 24 hours it should have risen and become very bubbly with a slight sour smell. And it is now ready to use for baking.