Sourdough starter in just 1 day!

If you’re short on time, you can make a “cheater sourdough” by mixing yeast (from a packet or jar) with flour and water. This approach jump-starts the process, and in just 24 hours, you’ll have a usable starter ready to go.

A step by step video to help you with visuals

Here's the recipe I used from https://breadsandsweets.com/sourdough-starter-with-yeast/

3/4 c ap flour

1/4 c wheat flour

1/2 c + 2 tbsp lukewarm water

1/4-1/2tsp yeast

24 hrs

**feed by taking out 1/2 c starter and adding 1/2c water and 1 c flour.

A crucial tip: always use filtered or bottled water for your starter. Tap water often contains chlorine, which is designed to kill microorganisms—including yeast. Since yeast is a living organism, chlorine can hinder its growth and activity.

Finally, it’s best to use your starter when it’s at its peak activity—typically right after it’s been “fed.” At this stage, the yeast is most active and ready to help your bread rise beautifully.

Often yeast is in a jar or in a packet. Best to store in the fridge or freezer!

In case you want to know more about what you're using to bake, here are some highlights!

What is Yeast?

Yeast is a fascinating microorganism that thrives on the carbohydrates in flour, particularly those found in high-protein options like bread flour or whole wheat flour. This is why most sourdough starters call for these types of flour—they provide the ideal environment for yeast to grow.

How do you get yeast?

You can grow it or buy it from the store.

What is a sourdough starter?

It is basically wild yeast that you grow from flour.

How do you make sourdough starter?

A traditional sourdough starter typically takes about seven days to develop. During this time, the naturally occurring yeast in the flour multiplies until there’s enough to leaven bread. Yeast reproduces asexually through a process called budding, where new yeast cells grow directly on the parent cell before detaching. It's quite remarkable—almost mythological in its efficiency!

For yeast to thrive, it also requires oxygen. That’s why most sourdough recipes suggest covering the starter loosely rather than sealing it airtight. This allows the yeast to access the oxygen it needs to stay alive and active.

The fermentation process isn’t just about creating flavor—it’s about letting yeast grow and reproduce. This activity produces bubbles of carbon dioxide, which get trapped by the stretchy gluten in the dough. These bubbles give bread its airy structure. When baked, the dough hardens, much like setting concrete, locking everything in place. Steam within the dough also helps the bread rise during baking, creating that delightful puff.