Okay, I'm gonna be as blunt as I can about this,
so hold on to your seats...
Sourdough made with commercial yeast,
is NOT a true sourdough!!!!!
The following recipe is one I use almost everyday, and it really is a no-knead, no-fuss and well risen sourdough, that absolutely does NOT have any commercial yeast in it! My recipe has been adapted from the Breadtopia Rye Sourdough - the original recipe and method was too labour intensive and messy for my liking!!!
Recipe (Added In Order Given)
1 and 3/4 cups of Water
1/3 cup of Sourdough
2 Tbsp Molasses (optional - I actually don't use this most times)
1 and 3/4 cups of Unbleached White Flour
1 and 3/4 cups of Rye Flour
Typically in the evening (about 9:30pm), I would dump all the ingredients into a large ceramic bowl, in the order given, and mix very well with a wooden spoon. I cover my bowl with a wicker type mat; not airtight, but keeps the bugs out! A towel or muslin would work just as well. At this point, I feed my starter again - adding back 1/3 cup of rye flour and 1/3 cup of water and cover.
You Can See How Well The Dough Has Risen,
In Comparison With The Pictures Above
In the morning, I coat my ceramic loaf pan with butter. I do not use oil for greasing, as I find that my bread still sticks. Butter definitely is best. Using a wooden spatula, I scrape the well risen dough into my loaf pan and leave the dough to do a second rise for 1 hour. I use a timer to make sure I don't forget! At this stage, I wash all my utensils is very hot soapy water. Sourdough dough sets like cement - you don't want to let it dry on your utensils!!!!! When my timer goes off, I *fully* pre-heat my oven to 200C/392F. Once the oven is ready, pop your bread dough and set the timer again for 45 minutes.
Once the bread is cooked, take out of the pan immediately (running a knife along if necessary) and leave on a cooling rack to cool completely. Following these instructions, you should have a nice-looking and yummy tasting sourdough loaf every time...without any kneading, excessive clean up or commercial yeast!!! :)