Quick Sourdough Bread With Yeast

By Lucy Parissi

4.76 from 85 votes

, Updated Jun 20, 2025

Jump to Recipe

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!

1. 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.

2. 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.
3. 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. 

4. 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.

5. 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).
6. 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.

7. 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

Related recipes

Bread, Muffins, Donuts and Pastries

Easy Sourdough Focaccia – Perfect for Beginners

Bread, Muffins, Donuts and Pastries

Everything Sourdough (Sourdough with Everything Bagel Seasoning)

Bread, Muffins, Donuts and Pastries

Sourdough Cinnamon Rolls

Sourdough Baking

Cinnamon Raisin Sourdough

HAVE YOU MADE MY QUICK SOURDOUGH BREAD RECIPE? Please leave a rating, post a photo on my Facebookpage, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

SaveSaved Pin Print

4.76 from 85 votes

Quick Sourdough Bread With Yeast

By Lucy Parissi | Supergolden Bakes

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!

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

1 hour hour 30 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 12 slices

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Name *

Save

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

Calories: 158kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 390mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 7mg | Iron: 1mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Like this recipe? Leave a comment below!