No Yeast? No Problem! Here’s How to Make Sourdough Bread Starter Without Yeast.
How to make a bread starter without yeast:
Sourdough bread starts with a good sourdough starter. This sourdough starter without yeast captures a wild bacteria. It is a natural fermentation including wild yeasts and bacteria. There are no yeast packets involved. It may sound like something from a scary movie, but believe me, it’s not harmful at all and so delicious!
Scroll down to see how to learn how easy it is to make a sourdough starter without yeast. I see lots of home-baked bread in your future, especially when you can’t get to the store.
Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With five children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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It’s very easy to make a Basic Sourdough Starter without yeast. It takes a bit of time, but the results are amazing and well worth it.
- ½ cup all-purpose flour
- ½ cup filtered or distilled water
- Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with the same quantities of flour and water.
- Days 2 & 3: Continue feeding starter as above at the same 12-hour intervals. By the third day, a bit of life should show up. There should be bubbles. A sour smell will begin to be evident.
- Days 4, 5, & 6: Continue feeding starter as above, but discard all but ½ cup of the starter just before you feed it. You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc.
- Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast.
- Continue to feed once per day going forward, if the starter sits at room temperature. You can also store it in a refrigerator and remove it to bake with it once per week. Just be sure to remove it 24 hours before mixing up your dough so you can feed it and let it come to room temperature.
If you’re using tap water, allow it to sit out overnight.
Once you have created your own yeast, you need to “feed” it regularly. This means adding 1 cup flour and 1 cup water to the mix so that the yeast can keep growing.
You will need to feed the starter daily if it is at room temperature, or weekly if it is in the fridge. If you don’t bake bread that day, you will also need to toss out one cup of the starter after feeding so that the ratios stay the same.
This is an important step, and can be a great motivator to bake regularly so that none of your hard work goes to waste!
Amount Per Serving Calories 57Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 3mgCarbohydrates 12gFiber 0gSugar 0gProtein 2g