Best no-knead sourdough bread recipe,

Pantry sourdough starter ~ Bread recipe

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best no-knead sourdough bread

Welcome… to your very own sourdough love story!

If you have purchased our Pantry Sourdough Starter and are looking for the extended instructions, you are in the right place! Welcome.

If you are not a customer, this version of our sourdough recipe requires Pantry Sourdough Starter, a simple store-on-the-shelf sourdough starter available exclusively from us.

If you want to use your own sourdough starter, see our Traditional No-Knead recipe. You don’t need all the steps below.

Customers, the first part of the process below will take you through growing your own sourdough starter using the product; the second half will take you through our simple no-knead sourdough process for making a foolproof loaf of sourdough bread easily.

See this simple snapshot of the Pantry Sourdough Starter process.


TIPS // Pro Tips for sourdough bread that works | Advice | Equipment
RECIPE STEPS // Feed 1 | Feed 2 | Feed 3 | Dough | Shape | Bake

Snapshot of Pantry Sourdough Starter + bread process

Feed 11 minute24 hours
Feed 21 minute7-24 hours*
Feed 31 minute4-24 hours *
Dough5 minutes5-12 hours*
Shape2 minutesRefrigerate: 10-20 hours
Prep & Bake2 minutes45 – 60 minutes pre-heat oven
45 minutes bake
*Time varies due to temperature. You can work with the ambient room temperature in your home or hack it to grow faster or slower. Tips provided.


Use bread flour only when making sourdough bread. Check the nutrient table for 12-13% protein content, don’t trust the name on the packet! No bread mixes. For a list of suppliers and more information see: All about bread flour.

Room temperature affects all sourdough – dictating how fast or slow it grows, directly influencing the timing between each step.

The warmer the environment, the faster your sourdough will grow. Conversely, the cooler it is, the slower. Cosy temperatures stimulate growth. It’s easy to hack warm temperatures without heating up your kitchen. See: How to keep sourdough starter warm. Tips also provided below.

Timings provided are a guide to show how long it may take your sourdough starter, and bread dough, to grow directly impacted by temperature.

Example: If you

  • Leave your sourdough to sit in an environment around 30°C / 86°F, you can expect it to double in roughly 5 hours.
  • Leaving the same dough at 20°C / 68°F may take up to 10 hours to double in size.

I recommend warm temperatures, they not only cause sourdough to grow faster, but encourage a healthy, strong sourdough culture. You can create a warm spot easily at home by placing your sourdough near your internet router or inside your microwave with the door ajar, allowing the light to be on.

The downside to warm environments is that sourdough requires a little babysitting – you need to be available to continue with the process when the starter or dough doubles. The window for doing the next step in time is a lot smaller. This can be inconvenient if you need to work or leave your sourdough overnight.

💡 TIP: If the temperature of the water or environment you use for your sourdough is too hot or too cold for you, it will be too hot or cold for your sourdough too.

You can use temperature to hack the growth time of your sourdough to suit.

Tips are provided.

Follow the lighting bolt to bake in as little as 48 hours!

Follow the clock symbol to slow down the process to suit busy days.

😎 Advice

On the day you start, do Step 1 by 8am.
This will help avoid critical moments later in the process occurring overnight.

When your sourdough doubles, it’s ready for the next step.
Leaving it too long can cause it to deflate. Use our hints and tips to grow the sourdough starter and bread dough around your ability to continue the process.

The structure of your sourdough starter will reflect the structure of your finished loaf.
Once your sourdough starter is fully grown (after Step 3), what it looks like will be what your loaf looks like inside. Tips provided if things go wrong.

Just remember:
Puffy + airy starter = Puffy + airy sourdough bread
Flat starter = flat sourdough bread


Sourdough is a living thing, be patient with it and with yourself and you will develop a love story that lasts a lifetime!

Let’s get going!


Room temperature thermometer (optional)
Digital scales
Medium-sized jar (or glass bowl with cling wrap)
Elastic band or whiteboard marker
Large non-metallic mixing bowl
Tupperware container (optional)
Spatula or spoon
Cling wrap
Baking paper
(parchment paper)
Spray oil
Sharp knife
Oven gloves
or thick tea towel
Dutch oven / casserole dish or pizza stone or fake both

no knead sourdough recipe easy organo and parmesan bread


PREP TIME // 48 hours to 4 days based on temperature. Tips provided
TOTAL HANDS-ON TIME // Less than 15 minutes

Total ingredients ~ per loaf

5g Maintenance-free Sourdough Flakes (0.17 oz) What is this?
500g Bread Flour* (1.1 lbs) split over 3 feeds and 1 dough
375g Water (13.02oz) split over 3 feeds and 1 dough
9g Salt (0.32oz)

Conversions for volume or imperial measurements are included below. Weighing ingredients will increase success.
For more info see: Why I measure in weight

*Flour, room temperature and time will make or break your loaf. Seriously! So take a moment to read the big deal about flour and sourdough bread and more importantly where to get it in Australia. It’s super easy to get the right flour! The recipe below will help you with temperature.

Step 1

FEED 1 | Do this by 8am on the day you start
1. Soak 5g Pantry Sourdough Starter (0.17 oz) in 10g of warm water (0.34 oz) in a jar or bowl. Allow the sourdough to soak for a moment, then vigorously stir to dissolve as much as you can.

Don’t worry if the flakes don’t dissolve completely, they will dissolve by themselves during the day.

2. Add 10g bread flour (0.34 oz) and mix well to form a thick, almost dry, paste. Cover with the jar lid of the jar or cling wrap. Place somewhere cosy*.

3. Leave for 24 hours^ – so until this same time tomorrow!

This mix will be thick and you may not see it double or change during the first 24 hours. This is normal.

FAST TRACK: Leave at 30°C (86°F) for 24 hours

🕔 9-5: Leave in a cooler spot – under 21°C (70°F). Use max leave times as a guide. Check am/pm to see if it has doubled. 🕔

Set a timer on your phone if you think you might forget 🙂

*For a list of warm places around your home read: How to keep sourdough starter warm

^Feed 1 is always left for 24 hours regardless of the temperature

Some recipe versions (including the video) say 5g/0.2 oz of bread flour which can be used, however, updating to the measurements in this post produces even better results!

Step 2

1. Stir 20g warm water (0.7 oz) into the jar/bowl with the starter and mix vigorously, get some bubbles happening!

2. Add 20g bread flour (0.7oz). Mix well and replace the lid/cling wrap. Place an elastic band around your jar at the level of your sourdough (or mark with a whiteboard marker). This way you can see when the sourdough has doubled. Place somewhere cosy.

3. Leave 7-24 hours until starter has doubled OR you reach 24 hours.

After several hours your sourdough starter should show signs of activity: bubbles should be visible through the side, or bottom of the jar and the volume starting to grow. If it doesn’t show any signs, and you’ve used a recommended bread flour, the temperature is too cool. Move your starter to a warmer spot until doubled.

FAST TRACK: Leave at 30°C (86°F) until doubled: approx 7-8 hours

🕔 9-5: Leave in a cooler spot, under 21°C (70°F). Approx 24 hours. However, check am/pm to see if it has doubled. 🕔

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Writer, Designer, Creative, Sydney Sider.


Make 12 loaves of sourdough bread without maintaining a starter – Beautiful Living

[…] packet makes 12 loaves of homemade sourdough bread, 72 sourdough pizza bases or any variety of sourdough things you can think […]


Janice Sanz

Easy?? You’re kidding, right?



Thanks for leaving a comment. This page is for Pantry-stored Sourdough Starter – a unique product of mine that doesn’t need feeding. This is the extended version for customers who buy the product. It includes troubleshooting and learning for those who want it. A simplified version is sent with the product. The process might look complicated but it is actually easy. Each step only takes a minute or two and then is left for several hours. My recipes, including this one, are simple because there is no kneading – lots of effort to do well – and no bench-top proofing – one reason many people bake their sourdough only to take it out of the oven and find out it’s flat.

If you have a sourdough starter already and were looking for an easy recipe that works try this one:

Otherwise, let me know what brought you to the site and I’d be happy to help you in all things sourdough. 😁 Mary-Jane


Cathy slater

Hi I was a bit confused the video says 5grms floor but the recipe says use 10grms
This is my first go and I used 10grms


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