Best 3 Quick Sourdough Bread Recipes

**Indulge in the Goodness of Quick Sourdough Bread: A Culinary Journey Through Different Recipe Variations**

Sourdough bread, a time-honored culinary treasure, has captivated taste buds for centuries with its distinctive tangy flavor and dense, chewy texture. While the traditional method of sourdough bread making can be time-consuming, this article presents a collection of quick sourdough bread recipes that offer the same delectable taste without the lengthy preparation. From classic sourdough loaves to creative variations infused with unique flavors, these recipes cater to diverse preferences and skill levels. Embark on a culinary adventure as we explore this versatile bread, unlocking its secrets and discovering the perfect recipe to satisfy your sourdough cravings.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK SOURDOUGH BREAD

Quick Sourdough Bread image

Moist, delicious sourdough bread

Provided by CHRISW

Categories Bread Yeast Bread Recipes Sourdough Bread Recipes

Time 16h40m

Yield 20

Number Of Ingredients 11

Ingredients

1 cup water
1 cup bread flour
¼ teaspoon white sugar
2 teaspoons active dry yeast
7 tablespoons milk
1 teaspoon vinegar
1 tablespoon vegetable oil
½ teaspoon salt
1 teaspoon white sugar
3 cups bread flour
2 teaspoons active dry yeast

Steps:

In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 teaspoon sugar and 2 teaspoons yeast; mix well. Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight.
The next day, pour overnight starter into the pan of bread machine. Add remaining ingredients in the order recommended by the manufacturer. Select cycle; press Start.

Nutrition Facts : Calories 12.1 calories, Carbohydrate 0.8 g, Cholesterol 0.4 mg, Fat 0.8 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 60.7 mg, Sugar 0.5 g

QUICK SOURDOUGH BREAD - OVERNIGHT - FOR YOUR BREAD MACHINE

Quick Sourdough Bread - Overnight - for Your Bread Machine image

Make and share this Quick Sourdough Bread - Overnight - for Your Bread Machine recipe from Food.com.

Provided by Starfire aka Wendy

Categories Breads

Time 14h2m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

1 cup water
1 cup bread flour
1/4 teaspoon white sugar
2 teaspoons active dry yeast
7 tablespoons milk
1 teaspoon vinegar
1 tablespoon vegetable oil
1/2 teaspoon salt
1 teaspoon white sugar
3 cups bread flour
2 teaspoons active dry yeast

Steps:

In a large bowl, combine 1 cup water, 1 cup bread flour, 1/4 teaspoon sugar and 2 teaspoons yeast; mix well.
Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight.
The next day, pour overnight starter into the pan of bread machine.
Add remaining ingredients in the order recommended by the manufacturer.
Select cycle; press Start.
My machine from start to finsh (baked) is 2 1/2 hours.

Nutrition Facts : Calories 208.2, Fat 2.4, SaturatedFat 0.5, Cholesterol 1.5, Sodium 124, Carbohydrate 39.8, Fiber 1.8, Sugar 0.7, Protein 6.2

QUICK ARTISAN STYLE MULTI GRAIN SOURDOUGH BREAD RECIPE - (3.9/5)

Quick Artisan Style Multi Grain Sourdough Bread Recipe - (3.9/5) image

Provided by Gregg

Number Of Ingredients 13

Ingredients

SOAKER:
1 cup multi grain cereal (for best flavor), or old-fashioned rolled oats
2/3 cup boiling water
DOUGH:
1 cup ripe (fed) sourdough starter
3/4 cup to 3/4 cup plus 2 tablespoons lukewarm water*
3 1/2 cups Bread Flour or Unbleached All-Purpose Flour
2 teaspoons salt
1 1/2 teaspoons instant yeast
1 1/2 teaspoon powder barley malt for better rising (not needed if you don't have it)
*Sourdough starter can vary quite a bit in consistency. Use enough water to make a soft dough and tacky to the touch.
TOPPING:
1 to 2 tablespoons whole flax seeds, artisan bread topping, or seeds of your choice

Steps:

To make the soaker: Put the multi grain cereal or oats in a heatproof bowl (I use mixing bowl for mixer), and pour the boiling water over them, stirring to combine ( depending on cereal or oats, water all soaked in and cereal is mushy adjust water accordingly). Let cool to lukewarm before using. To make the dough: In a large mixing bowl, or the bucket of a bread machine, combine the fed sourdough starter and 3/4 cup of the water, mixing until smooth. Add the remaining dough ingredients (combine all dry ingredients and mix before adding) plus the soaker, and mix and knead - by hand, mixer, or bread machine - until you've made a soft dough, adding additional water as needed (should be tacky and if using dough hook and pulling free from bowl). Cover the dough in the bowl, and let it rise until it's almost doubled, about 1 to 1 1/2 hours. Turn the dough out onto a lightly greased work surface and gently fold it over a few times to deflate it (push out in a rectangle and fold in 1/3s and then pull corners up to center make a ball pulling and pinching in center). Shape the dough into a large round. Grease a Dutch oven or baking crock, and place the dough into it (I put dough parchment in dutch oven). Cover the crock, and let the loaf rise until it's very puffy, about 1 1/2 to 2 hours. Just before baking, brush or spray the loaf with water, and sprinkle with seeds. Use a lame or a very sharp knife to make several slashes across the top of the loaf, in the shape of a pound sign or just have fun with your own design. Place the covered crock into a cold oven, set to 450°F, and turn on the oven. Bake the bread for 35 minutes. Uncover and continue baking until the bread is deep golden brown, about 10 additional minutes. Remove the bread from the oven and turn it out of the crock onto a rack to cool.

Tips:

Using a Dutch oven helps create a crispy crust while keeping the inside of the bread moist.
If you don't have a Dutch oven, you can use a regular loaf pan, but the crust will not be as crispy.
Make sure your sourdough starter is active before using it. You can check this by feeding it and then seeing if it doubles in size within 4-8 hours.
If your dough is too sticky, add more flour 1 tablespoon at a time until it becomes smooth and elastic.
If your dough is too dry, add more water 1 tablespoon at a time until it becomes smooth and elastic.
Score the top of the dough before baking to help it rise evenly.
Bake the bread until it reaches an internal temperature of 200-210°F (93-99°C).
Let the bread cool for at least 30 minutes before slicing it.

Conclusion:

This quick sourdough bread recipe is a great way to make delicious, healthy bread at home. It is easy to follow and requires only a few simple ingredients. With a little practice, you'll be able to make perfect sourdough bread every time. So what are you waiting for? Give this recipe a try today!