If you’re a sourdough baker, you know the routine—feeding your starter regularly to keep it bubbly and active. But what about those times when you don’t want to feed your starter before baking? Enter unfed sourdough bread, a game-changer for those who love rustic, flavorful loaves without the extra prep.
What Is Unfed Sourdough?
Unfed sourdough simply means using discard or inactive starter straight from the fridge. No need for multiple feedings or waiting for peak fermentation. This method takes advantage of long, slow fermentation to develop deep flavors while keeping the process stress-free.
Why Bake with Unfed Starter?
- Less Waste – Instead of tossing extra starter, put it to good use in bread, crackers, pancakes, and more.
- Time-Saver – Skip the feeding and waiting; just mix your dough and let time do the work.
- Rich Flavor – Longer fermentation enhances the tangy, complex taste that sourdough lovers crave.
A Simple Unfed Sourdough Bread Recipe
Want to try it? Here’s a no-fuss approach:
- 165g flat, unfed, hungry starter
- 400g water
- 650g bread flour
- 15g salt
Mix everything together and let it rest for 30 minutes. Perform a few stretch-and-folds over an hour then let it rise 10-12 hours on the counter. Then place in fridge for 10-24 hours. The next day, shape, proof, and bake in a preheated Dutch oven at 450°F (245°C) for 30-40 minutes.
Example Schedule
- 9:00 am Mix ingredients
- 9:30 am Optional Stretch and folds
- Bulk ferment on counter, covered (anywhere from 3-12 hours depending on temp of the house)
- 7:00 pm Shape
- Rest one hour on counter covered
- Put in bannetton basket fridge overnight
- 9:00 am Flip onto parchement paper and score
- Place in a cold dutch oven on parchment paper
- Set timer for 30 mins and oven to 450 degrees
- Bake uncovered for 10-15 mins until top is browned
Final Thoughts
Unfed sourdough is perfect for busy bakers who want incredible homemade bread without strict schedules. Give it a try and embrace the simplicity of sourdough baking!
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The Wandering Baker 