One-Day Sourdough

The one that finally tastes like sourdough — proper wild-culture tang — but without the three-day wait. The trick is a store-bought dry sourdough starter (a powdered culture) in place of yeast: it does both the lift and the flavour, and it's lively enough to bring the whole bake in within a day.

Everything else is my Semi-Sourdough method — same folds, same bulk, same cold proof and bake. The only real change is swapping the pinch of yeast for the dry starter, plus this flour blend.

The dough

• All-purpose flour — 350 g
• Whole wheat flour — 50 g
• Rye flour — 35 g
• Dry sourdough starter (powder) — 10 g — no commercial yeast
• Salt — 8 g
• Water — 310–320 g

That's ~435 g flour at roughly 72% hydration.

Method

Follow the Semi-Sourdough process exactly — mix (water, flour, the dry starter), rest, work in the salt, then the fold rhythm, bulk, shape, cold-proof and bake. The dry starter simply slots in wherever the yeast would have gone.