Sourdough with unfed starter
I saw a video on TikTok that said we don’t need to feed our starter to make bread. So I thought I would try it out.
**NOTE** This recipe makes two loaves of bread.
Take one cup of starter and 3 cups of water and whisk together until we combine.
Then add 7 cups of flour and salt to taste.
Start mixing all your ingredients together with your whisk or your hands, until all clumps of flour are gone. I usually add more water in this step to get the consistency of dough in the video.
Let the dose it for one hour, then do your first set of stretching folds.
After your first set of stretching folds, you will do stretch and folds every 30 minutes at least four times.
Then take your dough, cut it in half and shape it into loaves. Make sure you push all your air bubbles out before shaping.
Then place into a bowl in the fridge overnight and bake the next day. I let it bulk ferment for at least 12 hours.
And viola, perfect sourdough!
Starting with an unfed starter might seem unconventional, but it's a clever way to simplify sourdough baking without sacrificing flavor or texture. The key is understanding that your starter still contains active wild yeast and beneficial bacteria even if it hasn’t been recently fed. When combined with flour and water, these microbes begin to ferment and develop the dough’s characteristic sourdough tang. Before mixing, using one cup of unfed starter mixed with three cups of water creates a loose batter that helps distribute the yeast evenly. Adding seven cups of flour and a pinch of salt transforms this into a workable dough. Adjusting hydration by adding small amounts of water during mixing ensures the dough achieves the right consistency—slightly sticky but manageable. The resting period of one hour allows the yeast to start fermentation. The technique of performing multiple stretching and folding sessions—every 30 minutes for at least four rounds—helps build gluten structure, traps air bubbles for oven spring, and improves dough elasticity. This also contributes to the characteristic open crumb of a good sourdough loaf. Dividing the dough, shaping loaves, and pressing out air pockets are crucial steps for even baking. Placing the shaped dough into the fridge overnight slows fermentation, allowing complex flavors to develop through cold bulk fermentation. This also helps with gluten strength and makes the dough easier to handle. By following this method, you streamline sourdough baking without needing to maintain a constantly fed starter. This approach lowers the barrier for home bakers seeking to experiment or those with busy schedules. Remember, the condition of your starter affects fermentation time and bread flavor, so results may vary slightly depending on its age and activity level. Whether you’re new to sourdough or looking for simple ways to enjoy homemade bread, this recipe proves successful baking is achievable with minimal maintenance. Keep experimenting with hydration and fermentation times to tailor the bread to your taste and environment. Happy baking on your mission to simplify sourdough!
