Cheat’s Sourdough‑Style Bread (Made with Active Yeast)

 

Cheat's Sourdough made with Active Yeast Granules

There’s a certain mythology around ancient sourdough methodology - the starter you have to feed like a Tamagotchi or it dies, the long rises, the careful folding, the sense that you need a degree in fermentation and special skills before you can enjoy a decent loaf. Admittedly a pure sourdough made from a wild starter is truly a special thing, and I admire those who are into the ancient craft. But sometimes you just want good bread without too much fuss or feeling like you *have* to draw some off and bake bread - particularly if you only have a small family and there's only so much bread that can be consumed.

This cheat’s sourdough is for those people who don't run a sourdough starter. And it takes a fraction of the time and effort. It uses active yeast granules instead of a starter, but still gives you the soft holey crumb, gentle tang, and thin, crackly crust that makes sourdough feel special. I recommend using Italian 00 flour to make this recipe, the taste is worth it alone, although I have also made it with normal high-grade flour and it still turns out fine.

No fancy machines. No rituals other than letting it rise like any other bread. Just a bowl, a spoon, a baking tin, and a warm corner of the kitchen.

Why this works

The trick is letting the yeast bloom properly, then giving the dough two relaxed rises. That’s enough time for flavour to develop without the commitment of maintaining a starter. The dough stays wet and loose - more like a traditional sourdough hydration - which helps create that open, tender texture.

It’s not pretending to be a purist’s sourdough. It’s simply excellent bread you can make on a Tuesday. Or any other day of the week.

Ingredients

• 2 tsp sugar

• 2 tsp active yeast granules

• 1 cup warm water (comfortably warm, not hot)

• 2 cups 00 flour

• 1 tsp salt

These Youtube tutorials show my technique:

4 minute tutorial

Short tutorial:

Method

1. In a large bowl, whisk together the sugar, yeast, and 1 cup of the warm water. Leave for about 20 minutes until the mixture is foamy and blooming.

2. Add the salt and 3/4 of the flour to start, and mix with a knife. The dough should be thick and sticky — but not runny (see tutorial). If the dough forms a ball, add a splash more water. If it's too runny add more of the flour.

3. Cover the bowl and leave the dough in a warm spot for a couple of hours, until doubled in size.

4. Dust your fingertips with flour and gently stretch and fold the dough over itself a few times in the bowl.

5. Line your baking tin, then scrape the dough in. Use floured fingers to ease it into the corners.

6. Leave to rise again until the dough fills the tin.

7. Heat the oven to 200°C. Place a small bowl of water on the bottom rack to create steam, then bake the loaf for 20–25 minutes, until lightly golden and smelling cooked.

8. Turn out onto a cooling rack and peel off the baking paper while the loaf is still hot (you can reuse it for the next bake). Slice once cooled.