No Knead Sourdough Bread Success!

UPDATE: Here is the recipe: No-Knead Sourdough Bread

OK seriously, this is the most beautiful thing that has ever come out of my kitchen. Real sourdough bread, fermented for almost 24 hours. The perfect combination of delicious and digestible. And one of the very best vehicles for pastured butter.

Here it is after 19 hours:

Sourdough Bread After Fermenting For 19 Hours

We ate some tonight, fresh out of the oven, slathered with grass-fed butter, along with some homemade clam chowder.

(Chowder review from toddler: “Yummy soup!” She ate almost the whole bowl of chowder. I'm thrilled since clams are super nutrient dense — very high in vitamin B12, zinc and iron. Clams are actually the world's best source of iron — they have 9 times more iron in clams than beef.)

My most heartfelt thanks go out to a reader and now dear friend (who also happens to be a neighbor — lucky me!) who was kind enough to let me come me over yesterday. She taught me how to make this no knead sourdough bread step by step. She's obviously spent a lot of time making sourdough bread (I think she said she's been doing it for about five years).

It does have white flour — it's what Sally Fallon Morell would call a “compromise bread”. But it does use part sprouted flour. And the fact that it is fermented using sourdough (and not made with commercial yeast) means it is infinitely more digestible. I don't know about you but every time I eat white flour that has not been fermented with sourdough, I end up feeling bloated and constipated.

I'm so happy I can finally make sourdough bread — and it is so unbelievably easy. It hardly takes any effort at all. No kneading, no stress. Just mix together and let it ferment.

And the results were — well, magnificent. The loaf was crusty on the outside, soft and chewy on the inside, and full of big holes like a loaf of bread should be. French baguettes are judged by the size of the holes.

Recipe coming soon.

UPDATE: Here is the recipe: No-Knead Sourdough Bread

PS: Oh, and next week, she's teaching me to make sourdough pizza dough!

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Cheeseslave.com. Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

84 thoughts on “No Knead Sourdough Bread Success!

  1. Ann Marie that is a really beautiful loaf!This weekend I also made my very first sourdough and it is nowhere near as good looking as yours!I was pleased because I made a lively starter but I have so far to go with getting it right-I look forward to seeing your recipe for any help I might get.But baking is so satisfying-good on you for such a great effort!

  2. P.S. I have a 9mo old son and plan to go back through your baby food posts to get ideas for feeding him! I looked at them quickly tonight. So far, he’s eaten sweet potatoes, pasture butter, a ton of CO (loves it!), prunes (he was getting stopped up), and carrots. I gave him a dill pickle today (Bubbies) and he went to town, I was so surprised! I’ve given him a little yogurt and have in mind what you have said to give babies things over and over and they will get used to it. He’s still working on textures and pieces of food, so I’m feeding him purees. I’d like him to be able to pick up food and eat it before too long. The only grain I plan to give him is soaked brown rice.

    I am on the fence about the egg yolk though, I’ve heard so much about egg issues with doing that too soon. But I know it’s not the case with everyone or even the majority. But at 9mo, it may not have the same result as at 6 mo. I may wait a little longer though.

    Anyway, I enjoy your blog! I’m just getting started with TF more fully and plan to try some of your recipes. I think I’ll do the fermented yams soon for my boy.

  3. Oooooh, what a teaser!!! I can’t wait for the recipe! I occasionally make no knead bread with white flour and yeast. πŸ™ It tastes so good, but is not so good on the digestion. I also make sourdough bread with whole wheat flour, and that is getting better and better. I need to find a sourdough recipe that isn’t sour though. πŸ™‚

  4. What a tease! This looks like the loaf I’ve been trying to make. I love sourdough but my loaves are too dense. Please please share the recipe soon!~
    .-= Jacqueilne Church´s last blog ..Celebrate Seafood with Chef-driven Demo Dinners =-.

  5. Despite the urge to argue about what has been “most beautiful” coming from your kitchen…I will say your first loaf of sourdough is magnificent! I only wish for smell/taste-o-vision on the blog! Hah! Thanks for the enthusiasm about your success! I’m looking forward to your usual great instructions when the recipe gets published!

  6. I want to stress that this was NOT my first loaf. I failed to mention that I have tried making sourdough bread (and pizza dough) a few times before and they were terrible.

    It’s only because I had this recipe that I was able to be successful.

  7. Melissa –

    I agree — I had no idea you could make a loaf like this at home. It looks like one you would buy at a French bakery.

    My neighbor had many crafty tricks for baking in a home oven. Similar to how Julia Child and others write about how to make bread in a home oven. Although this was easier. No paving stones or spritzing with water required.

    Yes, I want to make pizza a regular meal at our house, too. Pizza is a snap to make once you get the dough right — but I had never been able to perfect the sourdough crust. So I’m looking forward to that, too! I love having people over for pizza and wine. That’s one of my favorite dinner parties. Especially here in LA where it is VERY hard to find decent pizza.

  8. Lucky you!!! I want to make some!!! I buy our sourdough bc I just don’t want to fuss with it….but I’m being so tempted!!! You should do a video!
    .-= Diane@Simply Real Foods´s last blog ..Chillin & Grillin =-.

  9. This is just beautiful. My sourdough starter is brewing on the counter… should be ready just in time for you to publish that recipe! πŸ™‚ And I’m impressed that it’s not that sour.
    ABout the clam chowder, where do you get the clams? I have a fear of buying fresh seafood πŸ™‚ I think I could get my little owls to eat chowder… they are boycotting soup right now, but chowder might work.
    .-= OWL MOMMA´s last blog ..Come Play Along…. How Crunchy Are YOU? =-.

  10. That loaf looks great Ann Marie! I can’t wait to see the recipe for this one, and the pizza crust too! Where did you get your starter from?

  11. Can’t wait for the recipes! I’ve tried sourdough bread off an on for a couple years, but they’ve never turned out right. Not giving up, though.

    Think I might throw a little party when I get a loaf to turn out well …. and I can quit buying bread at the store lol

  12. That is one beautiful loaf of bread! I have failed before at sourdough, but I will definitely try again, once you get your recipe posted. Looking forward to it!

  13. Oh my goodness, please post the recipe soon! πŸ™‚

    And, a video with techniques would be WONDERFUL!

    I’m so shocked your toddler ate that, mine sniffles her nose up at soups … however, I can’t complain because her diet is otherwise excellent πŸ™‚

  14. When I could have gluten, that is the bread I made all the time.
    That has to be one of the best recipes in the world.
    Oh bother…now I am craving some.
    Paula
    .-= Paula Runyan´s last blog ..Teff =-.

  15. Looking forward to that recipe! Please tell you plan on sharing the clam chowder recipe too! Man, I am so hungry now after reading this.

  16. I loooooove No Knead! I made it all the time with Kefir before we went on GAPS and I can’t wait to get off GAPS so I can start making it again!!!!! My whole family loved it and it’s so easy. Can’t wait to see your version of the recipe!

  17. Oh. My. Gosh. It’s beautiful! Could you please just throw us a small morsel (like how to get a starter going? and what we need to have on hand) so we’ll be ready when you send the recipe?? I totally agree with Princess Edamame and Tammy – soon please!! (And the chowder recipe, too). Pretty please. πŸ™‚

  18. Ann Marie,

    I am working my way to success with no knead sourdough as well! I’ve had pretty good results, but am using just sprouted whole wheat flour. Can’t wait for your recipe and method! Oh! And the pizza recipe, too!

  19. I’m with Tammy…I’m totally impressed with your bread…really. But I want the clam chowder recipe. What kind of clams do you buy? I live in small Southern town fresh seafood is unavailable. My aunt used to make clam chowder with canned clams…are they okay? better than nothing? awful for us? Do tell!

  20. Wow this bread looks amazing!!!
    I make sourdough all the time and am always tinkering to find the perfect loaf. I just tried making it with sprouted spelt (all sprouted spelt), and it came out surprisingly good. O.K., it wasn’t fabulous, nor did it look like your loaf above, but it was moist inside and very good toasted with butter, which is how we eat it anyway.
    So if you didn’t knead the dough, did it at least mix in your bread mixer? My understanding is you have to develop the glutens in the bread. I personally kind of enjoy kneading my bread, it helps me to de-stress, but when I make more than 2 loaves, having a no knead option would be great. O.K., I’m dying to know how it was made. Send quickly.
    By the way, my best loaves are a mixture of white and wheat, but your suggestion of mixing sprouted and white is a good one and I might try mixing the sprouted spelt with a little white and whole wheat next time. Spelt doesn’t rise as well as the other’s, but with the combo, it might just come out better than this last loaf.
    .

  21. Oh, gosh — I have a sourdough starter in my fridge that is at least 7-8 years old. I got it from a friend, and have been keeping it “alive” primarily by making pizza crusts! It has a great flavor, though I can only get a good rise for bread if the starter is freshly “fed”… needless to say, will be very eager to see this recipe!

    Also curious about the clams question. We do buy canned clams — so I’m hoping those are as good as fresh when it comes to the nutritional value!
    .-= lo´s last blog ..More Winter Grilling: Lamb Pitas with Cucumber, Feta, and Mint Yogurt Sauce =-.

  22. Please through us those two bones…one for the sourdough bread and the other for the clam chowder…I’m salivating already!

  23. Looks mighty tastey, can’t wait for the recipe!

    I was wondering if you could tell me at what temp. is raw milk no longer considered raw? I just finished making some frozen cutard using raw milk and pastured eggs, the recipe said to heat to 175 but I only heated to about 160 since I was afraid of killing all the good stuff I buy raw milk for. Would love to know the answer so I can continue using this recipe. The custard was delicious. Thanks Ann Marie for sharing all your knowledge with the rest of us.

  24. yippee! follow your blog and am super-excited about the recipe coming soon! i make sourdough bread weekly and have been for the past year. and just this past week i’ve been contemplating what to do about my pizza crust! very timely!!!

  25. Ann Marie, This sounds wonderful. I used to make bread, many years ago, but never got very far with sourdough. I am going to give this a try. I don’t eat bread anymore, generally, but this sounds awesome so I may give it a try, for which my boyfriend will thank you!
    Thanks for posting this!

  26. I have a sourdough starter that I created about six months ago and regularly make bread with it but I have never produced anything that looks remotely like the above loaf!

    My loaves tend to be pretty dense and I’m wondering if it isn’t because I don’t let them proof (ferment) for long enough. I usually let it go about four to six hours…looks like I may have to try for longer!

    What I’d really like to know is how you get a nice chewy, thin crust and a soft inside…my crusts tend to be pretty thick.

    Can’t wait for the recipe! I look forward to experimenting πŸ™‚

    Enjoy your success! With lots of butter!

    – RFM
    .-= Real Food Mama´s last blog ..Goat trauma =-.

  27. I’m so excited for your recipe – I’ve made lots of sourdough but haven’t jumped on the no-knead bandwagon and haven’t seen it made with sourdough before . . . can’t wait! Your boule looks amazing!

    Best,
    Sarah
    .-= Sarah´s last blog ..Sourdough Crepes =-.

  28. Kim –

    I have 3 sources for pastured butter

    1. Amos Miller’s farm in PA – they sell raw, grass-fed butter
    2. Organic Pastures in CA – raw, grass-fed butter
    3. Kerrygold Irish butter – pasteurized but grass-fed

  29. @Lilia

    According to Sally Fallon Morell: “All enzymes are deactivated at a wet-heat temperature of 118 degrees Fahrenheit, and a dry-heat temperature of about 150 degrees. It is one of those happy designs of nature that foods and liquid at 117 degrees can be touched without pain, but liquids over 118 degrees will burn. Thus we have a built-in mechanism for determining whether or not the food we are eating still contains its enzyme content.”

    https://www.realmilk.com/enzyme.html

    In other words, if you heat something to the point that it is hot to the touch and burns you, that is the point that the enzymes are deactivated.

  30. @Lo – Yes I’m pretty sure canned clams are still nutritionally very dense. Ideally you want the kind in glass jars or BPA-free cans. But any clams are better than no clams.

  31. I have been using a sourdough starter that I got FREE by sending a stamped self-addressed envelop to Carl’s Friends. It is said to be from the Oregon Trail days–passed on from person to person. My grandchildren all love my bread–even plain, so I don’t think it can be called sour. .Just google carl’s friends sourdough for the address. It takes a while to grow the tiny dried crumbs into a usable jar of starter. I feed it unbleached flour, but that is the only white flour in my bread other than what I use for dusting the breadboard (I make pita breads). I use my Kitchenaid mixer–not really for kneading but thoroughly mixing the ingredients into the stiff wet soaked dough.I grind my flour fresh (usually a mixture of wheat, spelt and kamut), soak it with water and whey (or vinegar), 24 hours later add the starter, ground flax, an egg, salt, olive oil. By the time I bake it, anywhere from 36 to 48 hours have gone into the soaking and fermenting. I’m happy with my results but am looking forward to learning more. I’m from W–I did stop by Mr. Bezian when I was in Pasadena–really enjoyed his breads too! Thanks for telling us about him.

  32. Curious to know if you can use all sprouted flour…? I’ve made this before with white flour and it’s absolutely fabulous, but would love to try it with all sprouted, but don’t want to waste my newly arrived flour.
    Joelle

  33. I have a sourdough starter sitting on my kitchen counter right now. I was a little nervous to give it a shot, the first step is a doozy. But honestly, my husband would KILL for a homemade pizza. You may have saved my marriage…:)

  34. Cannot believe how many posts there on here already! You hit a nerve, Ann Marie, a sourdough-lovin nerve πŸ™‚

    I echo many of the above – GORGEOUS pic – can’t wait for the recipe, especially since I’ve got a sourdough starter bubblin and ready!

    Blessings…

  35. Hey Ann Marie, how do you order from Amos Miller’s farm in PA? It seems to register that you have to live in Miami or PA. Just wondering, thanks! ps this sight means everything to me I don’t know what I would do without it.

  36. VERY NICE – but, a recipe request notwithstanding!! c’mon girl! beautiful, beautiful – perfect for a hot pot of soup! My sourdough starter is out waiting to be fed again.

  37. After hearing the WONDERFUL podcast today about the importance of butter oil and cod liver oil for our teeth (and overall well being) I was wondering what you think of this product. https://www.greenpasture.org/retail/?t=products&p=products&a=display&i=1098 Have you tried it?

  38. Kelly – That is an excellent product. The combo of butter oil and cod liver oil is great, because you can take both at once so they work synergistically. The cinnamon is a good flavor too.

  39. My FAVORITE bread recipe was started by Jim Lahey from New York, & was made simpler by Jeff Hertberg’s ‘Artisan Bread in 5 minutes a day’ (Ab in 5).
    This is fantastically EASY to make, wet dough, which can be left in the fridge overnight, or for up to 2 weeks (in which time the sourdough flavors develop), ready to pull out at any time to shape & bake. Can also use sourdough starter instead of yeast.

    Here it is:-
    https://www.nytimes.com/2006/11/08/dining/08mini.html
    https://www.nytimes.com/2006/11/08/dining/081mrex.html
    Recipe- Simple Crusty Bread
    https://www.nytimes.com/2007/11/21/dining/211brex.html?_r=1&ref=dining
    All the Ab in 5 recipes-
    https://www.artisanbreadinfive.com/
    making the bread-
    https://www.youtube.com/watch?v=POnxAoHl1qc&feature=related
    healthy bread- https://www.youtube.com/watch?v=HSOoH686_b8
    this one’s a bit weird, but ok.
    https://www.youtube.com/watch?v=POnxAoHl1qc&feature=related
    I warn you this bread is so good, it’s addictive. It doesn’t last long.
    Best eaten when hot, slathered with butter, but also great toast.
    Anita
    x

  40. Oh, yum. I’ve tried sourdough three or four times and failed miserably. I currently have some sitting on my counter that I’m going to try to turn into bread tomorrow. I hope it’s edible. Can’t wait for your recipe!

  41. In total anticipation of your recipe…

    Have been following your blog for just a few weeks. What a lovely find. I enjoy your words and images.

  42. AnnMarie, I can’t wait for the recipe! I FINALLY have gotten bread making down πŸ˜€ It is half white, but for now, that’s okay with me, It’s homemade πŸ˜€ For me that’s an accomplishment as I’ve never been a baker πŸ˜‰ This week I’m starting on sprouting my wheat berries. However, I may just change my routine after I get your recipe! Can’t wait!!
    .-= Diana@Spain in Iowa´s last blog ..Heirloom, Hybrid, and Genetically Modified Seeds =-.

  43. Well, Donna Marie, this is my concern also. I know the grains are to be dehydrated, but at what temperature and for how long? I don’t want to risk damage to my temperamental Wonder Mill. That thing already has to be babied and I can’t afford to risk losing my investment in it. The least bit of moisture can wreak havoc on it.

    I did soak some wheat several years ago, but didn’t have my Excalibur and dried them in the oven. It was before I realized that too-high temps can kill your grain. So I did get them dry enough to get through the mill, however dead they were. It was just enough to make my diastatic malt for a dough enhancer.

  44. Have you ever tried the sourdough recipe from Wild Fermentation by Sandor Katz? Just wondering if I should bother πŸ™‚

  45. @CCinStL

    I’m super busy running the blog network, taking care of my family and doing my menu mailer. I get to posting on the blog when I can but it does not pay so I can’t spend as much time on it. And I’m soooo busy, working 12-14 hour days plus taking care of my daughter.

    I did learn more today and took photos so the post is coming soon.

  46. Ann Marie,
    I think I can say this on behalf of all of us-
    ❝we THANK YOU so much for your tireless research on all things good health❞.
    We do really appreciate you, & your work! ❀
    Anita

  47. Can’t wait to see this recipe! I’ve been looking for a sourdough recipe like this for awhile.

    As a side note, I grew up in central PA, very close to Amish country and not far from Amos’ dairy farm! His pastured dairy is fabulous! Anyone in the region should also check out Raymond Fisher of Spring Bank Acres for some incredible raw milk yogurt and cheese.
    .-= Sarah´s last blog ..A Likeness of Mt. Duppa =-.

  48. I am curious if you used a dutch oven or a baking stone to produce this bread. I made my first sourdough loaf this week with my new starter and followed no-knead directions that said “almost any small covered pot.” Lies! The bread tasted great, but half of it seems to be permanently fused to my pot.
    .-= Maggie´s last blog ..One Quarter Dipping Sauce =-.

  49. Did you dust the loaf with corn meal or rice flour? That keeps it from sticking. I’ve used a pyrex casserole, cast iron kettle, and covered stone, all with great success.

  50. Hi! I am so very sorry I haven’t had time to post the recipe yet. I AM BURIED with work and compiling 3 years worth of receipts for tax-time — which are due Monday. Ahhhh! So much to do!

    I promise to post the recipe soon — within the next week or two. Check back!

    And if you haven’t already subscribe to my email updates — so you will know when I post.

    https://cheeseslave.com/subscribe/

  51. I keep checking for the recipe, but perhaps I am checking in the wrong place. Can you please direct me to it.

    Thanks!
    Martha

  52. Hey sweetie–i linked to this post in my blog article describing my sourdough disaster…its actually pretty funny! Thanks for all you do!
    .-= oystergirl´s last blog ..If at first, you dont succeed, try try again! =-.

  53. Pingback: If at first, you dont succeed, try try again! | A Moderate Life
  54. That sourgough loaf looks fabulous.

    I’m just starting and not having any luck at all getting the loaf to rise. The sour taste is definitely there, maybe a little strong, but I assume that is because all the flavor is concentrated in my loaf that resembles a brick!

    I’ve tried several recipes, but they all seem to be simply a substitution of the starter for the yeast. Some use as much a cup of starter for a 3 cup of flour batch and as little as 1/4 cup. As far as I can tell, my starter is o.k. It is from King Arthur Flour, and is full of bubbles when I use it and has a sour smell.

    Don’t know what to try next – maybe a different starter?

    This is exasperating because all my no knead bread has been wonderful and I just wanted to add the sourdough, but it seems to flatten my loaf. I evened tried adding a little yeart with the starter, but that didn’t rise either.

    Any suggestions?

  55. You actually make it seem really easy with your presentation but I to find this topic to be really one thing which I believe I'd never understand. It sort of feels too complicated and extremely broad for me. I'm looking ahead on your subsequent submit, I‘¦ll attempt to get the hang of it!

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