How Does Sourdough Rise Without Yeast?

Contrary to what many may believe, sourdough most certainly does not rise without yeast, just like regular bread dough. The difference is, that sourdough does not require commercial yeast to rise, but rather a natural culture of wild yeasts and good bacteria, otherwise known as the sourdough starter. This sourdough starter is quite literally a living breathing organism, that resides on your kitchen counter, requiring regular feedings to remain alive and healthy. The naturally occurring yeasts in the sourdough starter feed on the flour and water to create carbon dioxide gas. This also creates air bubbles in your sourdough bread recipe. You will require a strong gluten network so that the dough is able to maintain the gas bubbles produced by the sourdough yeast.

How Much Should I Feed My Sourdough Starter?

When it comes to feeding your sourdough starter , the simplest way of feeding it is to combine equal weights of starter, with flour and water. The night before baking, reserve 60g of sourdough starter, then proceed to mix in 60g of fresh wholegrain rye flour and 60g of water. The next morning you should have 180g of sourdough starter all ready for you. Then simply measure out 120g for the bread, 20g to feed, and discard the remainder. Finally, feed the remaining 20g of sourdough starter with 20g of flour and 20g of water.

What is The Best Flour to Feed My Sourdough Starter?

When it comes to choosing the best flour for your starter, you should aim for the most nutritious flour i.e., whole wheat or rye flour. This is so that it can supply a good amount of nutrients for your yeast and bacteria to flourish, as well as produce wonderfully flavored sourdough loaves.

Can You Use A Bread Machine To Make A Whole Wheat Sandwich Bread?

Absolutely, and why not? Simply swap your regular flour for wheat flour, and toss the ingredients into the machine and let the bread maker work its magic! The bread machine is great for baking basic sourdough bread, but if you're looking for something a little more healthy and flavorful, then you can certainly experiment with a variety of flour. You can even sweeten the no-yeast sourdough bread with a smidge of granulated sugar, honey, or even maple syrup. I like to add this in with my main ingredients so that it blends with the smooth beautifully.

Why is My Bread Dense?

Common causes: Weak starter: Make sure it doubles in size after feeding Under-proofed: Dough should double and feel puffy Old flour: Check expiration dates Too much salt: Can inhibit yeast activity

The Best Sourdough Bread Machine Recipe

Ingredients

Scale

120g (½ cup) active sourdough starter, fed and bubbly
180g (¾ cup) water, room temperature
360g (3 cups) bread flour, all-purpose flour, or whole grain rye flour
1 teaspoon (6g) fine sea salt

Optional Add-ins

1-2 tablespoons softened butter (for softer texture)
1 teaspoon honey or sugar (for better crust browning)

Equipment Needed

Bread machine with dough cycle
Kitchen scale
Dutch oven (5-7 quart) with lid
Parchment paper
Sharp knife or bread lame
Wire cooling rack
Serrated bread knife

Cook Mode Prevent your screen from going dark

Instructions

Add ingredients to bread machine pan in manufacturer’s recommended order
Run dough cycle (approximately 90 minutes)
Continue with rise cycle for 2 more hours until doubled
Remove dough and shape into smooth ball on floured surface
Place in parchment-lined Dutch oven, cover, and rise 4 hours until doubled
Preheat oven to 450°F during last 30 minutes of rising
Score top of dough with sharp knife
Bake covered at 450°F for 25 minutes
Remove lid, reduce to 400°F, bake 20 minutes more until golden brown
Cool on wire rack for at least 1 hour before slicing

Notes

Hydration level: This recipe is at 50% hydration. For airier texture, increase water to 270g (75% hydration)
Flour substitutions: Can use 100% whole wheat, rye, or mix of flours
Storage: Store in bread box 3-4 days or freeze sliced for up to 3 months
Starter test: Active starter should double in 4-6 hours after feeding
Internal temp: Bread is done when center reaches 205-210°F

Author: Natasha Krajnc
Prep Time: 10 mins
Cook Time: 45 mins
Category: bread
Method: Baking
Cuisine: American

Nutrition

Calories: 117 kcal
Sodium: 195 mg
Fat: 1g
Saturated Fat: 1g
Carbohydrates: 24g
Fiber: 1 g
Protein: 4g