The Question- can Sourdough bread be made with unfed starter? How many times have you wanted to make bread, but haven’t fed your starter? I have found myself in this predicament many times! So, I tried it and the results were amazing. I give you – everything you need to know about Sourdough Bread Made with Unfed Starter!
How Hungry can my starter be?
So, yes sourdough bread made with unfed starter is entirely possible, but something to consider is how hungry your starter is. If you’ve been keeping your starter on the counter or fridge and feeding it regularly, chances are it’s not that hungry.
If you’ve left it for a while and it’s thin, runny and has a strong smell like ammonia, then it’s extra hungry and this is NOT the best starter to make bread with.
However, if you have a starter that’s been fed in the last 24-48 hours and isn’t the above description, bake away. Think about it. What do you feed your starter with? Bread flour and water right? Well, what happens when you make bread? You end up feeding your starter more flour and water.
If your starter is just a little hungry, all you are doing is waking it back up when you mix your dough!
Will I get a good rise if I make my bread with unfed starter?
Yes! If you time your bulk fermentation right and allow your bread the time it needs to be proofed properly, there is ZERO reason you shouldn’t get a good rise out of it when you bake it.
Do I need to adjust the bulk fermentation time on my bread if I use unfed starter?
This answer is not as easy, but maybe and most likely yes! I found that when I made my bread with cold unfed starter from my fridge, it needed about 4 hours more than normal.
I mixed my dough at 6AM. My final dough temperature was 82 degrees so under normal circumstances, I’d need about 4-5 hours to bulk ferment. I ended up letting it go until around 2 PM and then shaped it and put it in the fridge for a couple of hours to cold ferment before baking.
As always you need to watch your dough. Sourdough will humble you every time you think you have it figured out.
Keep in mind that the temperature of your dough at final mixing, the temperature of your house and the amount of humidity in your home will all always determine how long you need to bulk ferment.
Is there a benefit to using unfed starter for making sourdough bread?
Yes! You won’t have to be as timed out on every step of the process. You can mix and go! I also love using this method if the house is cool and I want to bulk ferment on the counter overnight. A lot of the time, overnight can be too long, but when you start with a starter that needs to wake up, this method is usually perfect.
If you want to use it this way, I’d also recommend using cooler water to mix your dough so that you can get that final dough temp down a bit.
Sourdough Bread made with unfed Starter- final notes
This is a more advanced method and it’s only for a strong and well established starter. If you are new to sourdough, I have a guide for you! My Beginners Guide to Sourdough will tell you everything you need to know to get started!
Happy Baking!
PIN FOR LATER!
Sourdough Bread made with Unfed Starter
Ingredients
- 500 grams Bread Flour
- 100 grams Unfed Starter See post for notes on starter recommendations
- 10 grams Salt I used Himalayan fine sea salt
- 350 grams Filtered water Do not use tap or chlorinated water
Instructions
- Starter can be kept on the counter or fridge and should not be too hungry. Last feeding should have been between 24-72 hours however check the condition of your starter. It should not be runny or strong smelling for this method.
- Mix your dough using 100 grams of starter, bread flour, salt and water.500 grams Bread Flour, 100 grams Unfed Starter, 10 grams Salt, 350 grams Filtered water
- Over the next 3 hours complete 4 sets of stretch and folds or coil folds. Allow your dough to bulk ferment. Depending on the warmth of your house this will take anywhere from 4-8 hours. Bulk fermentation is done when the dough is not sticky and has risen 30-40%. It doesn't need to double in size.
- After bulk fermentation you can shape your dough and bake OR shape it and put it in a banneton to cold ferment for 3 hours or up to 48 hours.
- To bake- preheat the oven to 450 degrees. Turn your dough out onto some parchment and do an expansion score. Feel free to make some pretty cuts too 🙂 Bake covered for 30 minutes. Remove the lid and bake another 15 OR until the internal temp of the loaf is 205-208 degrees.