Can You Use Sourdough Starter The Same Day You Feed it?

It's not the best idea to use a sourdough starter the moment after you've fed it. You should aim to wait at least 2-4 hours before using it.

How Do You Speed Up Sourdough Bread?

You can speed up the proofing process by placing the dough in a proof box, warm cooler, or slightly warm oven.

Can You Bake Sourdough Without Overnight?

Yes. Simply proof your dough for 1-2 hours, and bake for 45 minutes.

Why Does Sourdough Need to Rest Overnight?

The extra time given enables to flour to absorb the water, therefore the gluten relaxes, which makes the dough much easier to work with.

How To Make Same Day Sourdough Bread? [Plus Tips That Work]

Ingredients

Scale

900g of bread flour
120g of whole wheat flour
750g of warm water
200g of ripe starter
20g salt
1 tsp of instant yeast (optional)

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Instructions

7:00 am: Set aside ½ cup of water. in a mixing bowl, add the remaining water, yeast, and sourdough starter. Swish to incorporate. Add the flour and mix until you’re left with a shaggy dough. Cover the bowl and set this in a warm area. Allow this to rest for 30 minutes.
7:40 am: Use a stand mixer to mix the dough. Then cover the dough and let it rest for 5 minutes. Repeat this twice more.
8:00 am: Mix in the salt. If the dough feels sticky, then withhold the remaining water. The dough may come apart, but don’t let this deter you, and keep mixing, as it will eventually come back together. Transfer the dough to a lightly greased bowl, and cover it. Place the bowl in a warm spot to rise for an hour.
9:15 am: Moisten your hands in warm water. Then gently stretch the dough on each side. This will develop more gluten. Cover and let the dough rest for an hour.
10:15 am: Pinch off a piece of dough and place it in a glass of water. If the dough sinks to the bottom then let the dough rest for 2 more hours. If it doesn’t quite float then rest for another hour.
11:15 am: Repeat the float test. Until the blob of dough is floating, let it proof for another 30 minutes to an hour if necessary.
12:15 pm: When the float test is complete, dust your banneton with flour, or spray your loaf tins with cooking spray. Transfer the dough onto a lightly floured surface. Divide the dough into two, then fold each side towards the middle and roll the dough like a log. Pinch the seams together as well as the ends. Then add a dusting of flour, and place it in the prepared bannetons.
12:45 pm: Cover the banneton and place it in a warm area.
1:45 pm: The dough should have doubled in size until it has almost touched the top of the banneton.
2:00 – 3:00 pm: Bake the loaf until golden brown.

Author: Natasha Krajnc
Prep Time: 6 hrs
Cook Time: 45 mins
Category: bread
Cuisine: American

Nutrition

Calories: 250 kcal
Saturated Fat: 4 g
Carbohydrates: 70 g
Protein: 8 g