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RECIPE
4 INGREDIENTS11 STEPS21HR

Fraudulently Easy Sourdough

5.0
2 Ratings
Editor's Choice
Lady and Pups
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
Use a sharp and tangy yogurt for the “sourdough” effect. If your store-bought yogurt isn't tangy enough, let it sit in your fridge for a few days as the bacterias will grow and make it more tart and thick. Recipe is roughly based off Jim Lahey’s dutch-oven-no-knead-bread recipe via New York Times.

21HR

Total Cooking Time

4

Ingredients
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
Ingredients
US / METRIC
Servings:
8
Serves 8
3 cups
Bread Flour
1 1/2 tsp
1/4 tsp
3/4 tsp Instant Dry Yeast
1 5/8 cups
Plain Unsweetened Yogurt With Active Cultures
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Directions

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Step 1
In a stand-mixer with dough-hook, or in a large bowl add the Bread Flour (3 cup), Instant Dry Yeast (1/4 teaspoon), Salt (1 1/2 teaspoon) and Plain Unsweetened Yogurt With Active Cultures (1 5/8 cup).
Step 2
Mix on medium-low speed for 2 minutes until a dough forms. If the dough is too dry and has difficulty coming together, add 1 tablespoon more plain yogurt.
Step 3
If you'd like, continue to knead the dough on medium-low speed, or with your hands, for a few more minutes until springy. The dough should be very sticky, but able to retain shapes.
Step 4
Cover the bowl with plastic wrap and let ferment at room-temperature for 18 hours (NO MORE than 20 hours or the yogurt may spoil and become bitter!), or 6 hours depending on your schedule.
Step 5
The dough should have almost doubled when finished.
Step 6
After fermentation, dust the counter with flour then transfer the dough on top. Use just enough flour to prevent the dough from sticking, fold the dough gently (without crushing all the air bubbles inside) over itself like folding a letter.
Step 7
Turn 90 degrees and fold again. Then shape the dough into a ball-shape. Transfer to a piece of floured parchment paper.
Step 8
Cover with a large bowl on top and let proof again for 1 to 2 hours. 45 minutes before the dough's ready, preheat the oven on 450 degrees F (230 degrees C) with a large dutch oven, or a heavy-bottom pot (both should come with lid) inside.
Step 9
The dough is ready when it almost double in size again, and should not spring back when you press it with a finger.
Step 10
To bake the bread, lift the parchment paper to transfer the dough into the preheated pot, cover the lid and bake for 30 min. Then remove the lid, and bake until the crust is golden brown.
Step 11
Let cool on a rack for 20 min before serving.

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