Quick Sourdough Bread With Yeast
, Updated Jun 20, 2025
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This Quick Sourdough Bread recipe uses added yeast to create a rustic sourdough bread that’s ready to bake in about 90 minutes. Same day sourdough bread, that’s easy and foolproof? You bet!
Check out my Greek Bread (Horiatiko Psomi)! Or how about some super-delicious Easy Sourdough Discard Focaccia with Yeast?
Traditional sourdough bread uses a sourdough starter as a leaven – a fermented mixture of flour, water and microscopic yeasts present in the air. This starter acts as a natural raising agent – it helps sourdough bread to rise in the oven.
Making sourdough bread requires time and patience, not to mention an active sourdough starter. Sometimes you want a super-quick sourdough which is where this recipe comes in. This quick bread recipe uses sourdough discard or an active sourdough starter plus rapid rise yeast.
It is not a TRUE sourdough bread, but it’s a fabulous way to make a truly tasty artisan bread with added sourdough goodness and a gentle tang! Yes, I will admit it’s a cheat’s sourdough 😉
Why you’ll love this Quick Sourdough Bread
- It’s ready to bake in 90 minutes
- It has a slightly softer crust and soft crumb making it easy to slice
- No kneading, no fuss!
- A great way to use sourdough discard
- It tastes absolutely delicious
- You can customise this basic recipe by using a blend of different flours or adding herbs and spices
Here’s what you will need
You will need a Dutch Oven to bake this bread. A smaller cast iron pot will create a taller loaf while a large one will make a wider loaf.
- Sourdough Starter – this can be an active just fed starter, unfed starter or sourdough discard. If you use active starter then you will get some added oven spring. Make sure the starter is room temperature otherwise it will delay the proofing.
- Rapid rise yeast / Instant yeast – this type of yeast doesn’t require activation
- Bread flour – white bread flour will give you a softer crumb whereas a mix of white and wholemeal flour will create a crustier loaf with denser crumb
- Salt – for flavor
- Sugar – helps feed the yeast and adds flavor
- Water – use lukewarm water to speed up the proofing
- Olive oil spray for the bowl
How to make Quick Sourdough Bread
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Measure the starter to a large bowl and pour in the water. Stir well to combine – I use a dough hook. Add the flour and yeast. Stir again to combine and make sure there are no dry pockets of flour.
- Sugar and salt go in next – continue mixing with your dough hook or you can use your hands. Your dough will be sticky and shaggy.
- Spray the bowl with olive oil, cover with a clean towel and place it somewhere warm to rise. Check the dough has doubled in size. This should take only an hour but if your room or ingredients are cold it can take up to 90 minutes.
- Mist your countertop with olive oil and scrape the dough on it. Use an oiled bench scraper to fold the edges over towards the centre to create a round loaf. Oil a square of parchment paper and transfer the loaf onto it.
- Lift the paper by the edges and place in a bowl to rise for a further 30 minutes. Meanwhile, place your cast iron pot in the oven and preheat to 220°C (420°F).
- Take the bread out of the bowl using the baking paper and drop into the hot Dutch Oven (please be very careful and use oven mitts). Score the top using a knife. Cover and bake for 30 minutes.
- Uncover and bake for 15 more minutes. Carefully remove the bread from the pot – it should sound hollow if tapped on the underside. Cool completely on a wire rack before slicing.
Recipe Notes and Tips
- Can I make this with whole wheat flour? You can use a combo of whole wheat and white bread flour at a 30/70 ratio. Whole wheat flour creates a denser, crustier loaf. (Take a look at my Easy Wholemeal Bread Recipe).
- Can I make this using a stand mixer? Yes, simply add all the ingredients into the mixer and use the dough hook to mix together until the ingredients combine to form a soft dough. You don’t need to knead the dough.
- I usually place the dough in the microwave or the oven with a pot of boiling water. The steam will speed up the proofing process.
- If the dough is very soft it will be difficult to score. Don’t worry about scoring – the bread will simply open in the oven by itself. The softer the dough and higher water content the softer the crumb. A denser dough can be shaped the way you would shape a traditional sourdough loaf.
Useful equipment & tools
- Digital scales are needed for accurate measuring
- Bowl or a banneton basket for proving the dough
- Lame, razor or sharp knife for scoring
- A cast iron pot – I have used my trusty Greenpan Dutch Oven
- Large jar if you are making your own starter (I love these Weck Jars)
- Spatula for mixing your starter
- Dough whisk for mixing bread dough (optional but useful!)
- Bench scraper
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Quick Sourdough Bread With Yeast
Video
Ingredients
- 150 g (½ cup + 1 tbsp) sourdough starter or discard, room temperature
- 300 g (1 ¼ cups) water, lukewarm
- 480 g (4 cups) white bread flour
- 2 tsp rapid rise yeast
- 2 tsp salt
- 2 tsp sugar
- olive oil spray for the bowl
Instructions
- Measure the starter to a large bowl and pour in the water. Stir well to combine – I use a dough hook.150 g (½ cup + 1 tbsp) sourdough starter or discard, , 300 g (1 ¼ cups) water,
- Add the flour and yeast. Stir again to combine and make sure there are no dry pockets of flour.480 g (4 cups) white bread flour, 2 tsp rapid rise yeast
- Sugar and salt go in next – continue mixing with your dough hook or you can use your hands. Your dough will be very sticky and shaggy.2 tsp sugar, 2 tsp salt
- Spray the bowl with olive oil, cover the bowl with a clean towel and place somewhere warm to rise. I usually place it in the microwave or the oven with a pot of boiling water. The steam will speed up the process.olive oil spray
- Check the dough has doubled in size. This should take only an hour but if your room or ingredients are cold it can take up to 90 minutes.
- Mist your countertop with olive oil and scrape the dough on it. Use an oiled bench spaper to fold the edges over towards the centre to create a round loaf. Oil a square of parchment paper and transfer the loaf onto it.
- Lift the paper by the edges and place in a bowl to rise for a further 30 minutes. Meanwhile, place your cast iron pot in the oven and preheat to 220°C (420°F).
- Lift the bread out of the bowl using the baking paper and carefully drop into the pot (be careful it will be very hot). Score the top using a knife (if the dough is very sticky then you can skip the scoring). Cover the pot and bake for 30 minutes.
- Uncover and bake for 15 more minutes. Carefully remove the bread from the pot – it should sound hollow if tapped on the underside. Cool completely on a wire rack before slicing.
Notes
- Can I make this with whole wheat flour? You can use a combo of whole wheat and white bread flour at a 30/70 ratio. Whole wheat flour creates a denser, crustier loaf. (Take a look at my Easy Wholemeal Bread Recipe).
- Can I make this using a stand mixer? Yes, simply add all the ingredients into the mixer and use the dough hook to mix together until the ingredients combine to form a soft dough. You don’t need to knead the dough.
- I usually place the dough in the microwave or the oven with a pot of boiling water. The steam will speed up the proofing process.
- If the dough is very soft it will be difficult to score. Don’t worry about scoring – the bread will simply open in the oven by itself. The softer the dough and higher water content the softer the crumb. A denser dough can be shaped the way you would shape a traditional sourdough loaf.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
I have used this recipe a few times and it is easy and delicious. The ads and pop-ups on this website are horrible though. Makes it so annoying to use.
Thanks for the comment and I’m so glad you like it. (And as for the ads and pop-ups, they are how we make money so we can keep providing these recipes.)
I absolutely love the fact that I can use either the starter or the starter discard. And I like that you use a small amount of commercial yeast which will almost always yield a quality loaf. Your directions were very easy to follow and I used my kitchen scale to weigh out the ingredients in grams. This is my first loaf of sourdough bread using my own homemade starter so fingers crossed it turns out great.
Thanks for the lovely comment Kathy! Hope it turns out well and good luck!
I bake my bread 7 minutes then score. Deduct the minutes from total time. After removing lid, I also put a cookie sheet on lower rack with 1 cup of ice cubes to create steam. Works great I heard this hack from another baker.
Unfortunately, this turned out gummy on the inside and the bottom is difficult to pull a knife through it’s so tough. Cooled completely before cutting and followed directions exactly as written.
It sounds like the bread was underbaked