Easy Sourdough: No Starter? No Problemo! Dutch Oven Magic

Sourdough bread has experienced a surge in popularity in recent years, captivating home bakers with its distinctive tangy flavor and chewy texture.
The traditional method of creating sourdough involves nurturing a starter culture, a process that can take weeks or even months.
Yet, with the readily available instant sourdough yeast cultures, no starter is no problemo!

Embracing the Sourdough Craze

The aroma of a rich Cabernet Sauvignon filled the air. Mullethead and Hambone were relaxing on the patio.
Their wives, Millie and Hillary, were with them. The sun was setting, casting long shadows across the scene.
“You know,” Hambone mused, swirling his wine, “sourdough bread seems to be having a moment, a long moment.”

Millie, a wannabe baker, chimed in, “It’s true. Everyone’s baking sourdough these days. It’s trending like loco.”

Hillary, a schoolteacher with a penchant for puns, added, “I’ve heard it’s even making its way into dessert. Sourdough croissants? Sourdough cake? It’s getting a little sourdough-nutty.”

The group erupted in laughter. Mullethead, usually the optimist, raised a skeptical eyebrow. “All this fuss over bread? I mean, it’s just bread, right?”

“Oh, Mullethead,” Hillary teased, “you wouldn’t understand. The tangy flavor, the chewy texture… it’s an art form.”

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The Search for a Shortcut

Hambone joined in. “The real question is, can you get that sourdough flavor without a starter?”

Mullethead scratched his head. “A starter? What’s that, some secret family recipe passed down through generations?”

Millie smiled. “It’s a culture of yeast and bacteria that you feed and nurture. It takes weeks, even months to develop.”

Hambone’s eyes widened. “Weeks, months? No way. My attention span is shorter than a TikTok video.”

Hillary chuckled. “Don’t worry, Hambone. There is a shortcut. I saw something at H.E.B. the other day… Red Star Platinum Instant Sourdough Yeast+Sourdough Culture. It’s supposed to give you that authentic sourdough taste without the wait.”

Mullethead’s eyes lit up. “That’s it! We’re doing this. Let’s bake some sourdough bread.”

The Sourdough Showdown

The next morning, they were armed with their Red Star Platinum yeast. With a sense of determination, the group gathered in Millie’s kitchen. Mullethead, ready to roll up his sleeves, declared, “Let’s do this the old-fashioned way, no machines!”

The Art of Hand Mixing: Our Sourdough Recipe

Ingredients

• 3 1/2 cups all-purpose flour, plus more for dusting
• 1 1/2 cups warm water (105-115°F)
• 1 tablespoon sugar
• 1 3/4 teaspoon Red Star Platinum Instant Sourdough Yeast + Sourdough Culture
• 1 1/2 teaspoons salt
• 1 tablespoon olive oil

Instructions:

1. Combine Ingredients: In a large bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
2. Add Dry Ingredients: Add flour and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.
3. Knead the Dough: Turn the dough onto a lightly floured surface. Knead it for 8-10 minutes. Continue until the dough is smooth and elastic.
4. First Rise: Place the dough in a lightly oiled bowl. Cover with plastic wrap, (poke a few tiny holes to let gases escape). Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Shape the Dough: Turn the dough onto a lightly floured surface and shape it into a round loaf.
6. Second Rise: Rub oil over the top of the dough and cover again. Let the dough rise for 1 hour in a warm dry place.
7. Preheat Oven and Dutch Oven: 30 minutes into the second rise preheat oven to 500°F (260°C). Line the Dutch oven with parchment paper, put the lid on and place in the oven while it preheats.
8. Bake: Carefully remove the hot Dutch oven from the oven. Sprinkle parchment with flour. Score the top of the dough with a sharp knife. Place the dough in the parchment-lined Dutch oven. Reduce temperature to 425 F, replace the lid, and bake for 30 minutes.
9. Remove Lid and Finish Baking: Take off the lid. Bake for another 15-20 minutes. Continue baking until the crust is golden brown and the bread sounds hollow when tapped. Internal temperature should be near 205 degrees.
10. Cool: Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.

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• Size and Color
• Top Feature
• Product Info

Size

• 6 qt.

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Product Info

• Material

  Cast Iron

• Brand

  Lodge

• Capacity

  6 Quarts

• Color

  Blue

• Finish Type

  Enameled

Top Feature

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• WHAT IS PORCELAIN ENAMEL ON CAST IRON. It is glass that becomes bonded to the cast iron at high temperatures. A particulate of glass, called frit, is applied to the cast iron vessel and then baked at temperatures between 1200 and 1400° F. The glass frit melts and fuses to the cast iron, forming a bond. Porcelain enamel on cast iron is heat tolerant and impervious to water and other consumables.
• EASY TO COOK AND CLEAN: The porcelain enameled interior has a smooth finish that minimizes sticking, promotes caramelization and resists staining. Although enameled cast iron is dishwasher safe, hand washing with warm soapy water and a nylon scrub brush is recommended to keep your Dutch Oven in tip top shape
• HEAT RETENTION: The cast iron vessel has superior heat distribution and retention, evenly heating throughout both the bottom and sidewalls. The tightly fitting lid seals in moisture for scrumptious pot roast, stews or a large batch of beans. Our heat retention also reduces the amount of energy needed for cooking.
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• 6-quart Dutch oven made of cast iron with chip-resistant porcelain-enamel finish
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• Cover with handle traps in heat, moisture, and nutrients
• Hand wash; wood or silicone utensils recommended; oven-safe to 500 degrees F
• Measures 10-3/4 inches in diameter by 4-1/2 inches deep; limited lifetime warranty

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The Verdict

While the bread cooled, they discussed the sourdough craze.

“I saw a recipe for sourdough pancakes the other day,” Hillary mentioned. “Also, sourdough biscuits, pastries, and croissants? They’re all the rage.”

Mullethead chuckled. “Next thing you know, people will be making sourdough dog treats.”

Hambone, however, was captivated by the possibilities. “Imagine, Mullethead, a sourdough pizza crust. The possibilities are endless!”

With the kitchen filled with the heavenly aroma of freshly baked bread. They sliced into the warm loaf, the crust golden brown and the crumb soft and airy.

“This is incredible!” Millie exclaimed. “I can’t believe we made this ourselves.”

Hambone, his skepticism forgotten, took a bite. “It’s… it’s… tangy!”

Mullethead, surprised by the flavor, nodded in agreement. “Not bad, Hambone. Not bad at all.”

Embracing the Sourdough Craze

Inspired by their success, Mullethead and Hambone began exploring other sourdough possibilities. They discussed the potential of sourdough pancakes, croissants, and even pizza crust. The possibilities seemed endless, and they were eager to experiment further.

Get Busy Baking!

Ready to try your hand at baking sourdough? If you’re curious about the sourdough craze but intimidated by the starter process, this recipe is the perfect starting point.
Give our recipe a try and share your creations with us! Don’t forget to check out the Lodge Enameled Dutch Oven to make your baking and kitchen journey a joy. Happy baking!

Share your sourdough creations with us and let’s spread the love for this classic and versatile bread.