Sourdough bread is often aged or a started is used to give it flavor, but with this recipe, you will have hot and tasty sourdough bread within two hours.

Ingredients:

1 1/2 cup warm (but not hot) water

2 tsp. bakers yeast(Store-bought yeast)

1 tsp. white sugar

2 1/2 tsp. salt

5 cups all-purpose flour

1-3 tsp white vinegar

Equipment:

Two bread pans either glass or metal

Baking stone

Completion time:

2 hours

2 hours and 5 min

Times:

15 min prep
Two 30 min rising time

45 min baking time with glassware

50 min baking time with metal-ware

Step 1: Step 1: Pre-heat the Oven

Preheat the oven to 425F

Step 2: Step 2: Activate the Yeast

Putting the warm water, yeast and sugar in a cup, stir until the yeast and sugar are dissolved. After about five minutes, a layer of bubbles should appear on top.

Step 3: Step 3: Mixing the Dough

Start by putting four cups flour into a bowl and then adding the water and yeast mixture. Knead until a tacky dough forms, adding flour as necessary. The more you knead, the tougher the bread, so if you don't enjoy tough bread, don't overwork it.

Step 4: Step 4: Let It Rise Twice

Cover the mixed dough with plastic wrap and leave it for ~30 min. The dough should double in size. Depending on your preference for how sour you like your sourdough, add between one and three teaspoons of white vinegar to the dough and re-knead it, only kneading enough to mix the vinegar in. one teaspoon gives it a light sour taste where as three makes it really sour dough.

If you are cooking in bread pans, split the dough into two and cook in two bread pans. If cooking as loaf on a baking stone, form the dough into an even loaf shape. Grease the pans or stone with a paper towel dipped in oil or butter, then transfer to the bread pans or baking stone to rise again for ~30 min.

Step 5: Step 5: Baking

If cooking with a baking stone or glass, cook the bread for 45 minutes. If cooking with metal cook for 50 minutes.

If you want a thick, crispy crust on the bread, put water in an oven-safe pan and place it below the bread.

5-10 minutes into baking, score the top of the loaves with a smooth knife cutting a few centimeters in in a diagonal pattern. This allows the bread to expand without tearing itself apart.

After letting the bread cool slightly, cut into it with a knife and enjoy.