Same Day Sourdough Bread (with Yeast)

You love sourdough but you don’t have two days to make it. No worries! With this quick hack you can whip up a delicious loaf of hybrid sourdough in just a few hours! 

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🍞 New to sourdough? You’re in the right place!

If you’ve ever wanted to make sourdough but didn’t have the time (or patience), this recipe is the perfect place to start.

👉 You might also want to check out:

• My easy no-fail sourdough bread (traditional method)
• My same-day sourdough without yeast
• My full collection of sourdough recipes

These will help you find the method that works best for your schedule! The one we'll tackled today is a hybrid loaf, a cross between traditional sourdough and yeasted bread.

What is a Hybrid Loaf? 

There are so many different ways to get bread to rise. Some use baking powder. Others use yeast. Still others prefer starter. I’ll be honest: my favorite kind of bread is a hybrid: part sourdough, part starter. 

I used this method in my Focaccia bread (which is delicious, by the way). I did something similar with my sourdough sandwich loaf. But I wanted something that looked and tasted like my delicious homemade sourdough bread (an artisan loaf). Only one problem: I didn’t have two days to pull it off. 

Can I Rush the Sourdough Process? 

This was the question on my mind. Could I take the exact same recipe I used for my sourdough and add a bit of yeast to it to rush the process? Would that even work? 

Turns out, it does work! And now that I’ve made it this way, I might continue to do a “cheaters” sourdough from now on. (Hey, I recently told some friends that at my age I don’t have time for two-day bread. I barely have time for one-day bread!) 

Same Day Sourdough Bread Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are such simple ingredients! 

• 100g active starter (½ cup)
• 350g water (1 ½ cups)
• 1 teaspoon instant yeast (about half a packet)
• 500g all-purpose or bread flour (4 cups, loosely scooped and leveled)
• 10g salt (1 ¾ teaspoons)

Disclaimer: This recipe was originally developed using weight measurements for accuracy. Flour can vary greatly depending on how it's scooped (packed vs. loose), and sourdough starter densities can differ. For best results, use a digital kitchen scale. Cup conversions are provided for convenience but may affect texture and hydration.

How to Make Same Day Sourdough

You’re going to love this quick, easy sourdough bread!

Combine water, starter, and instant yeast in a large bowl using a bread whisk or blending fork.

Mix until the starter breaks down. 

Set aside for five minutes. 

Add flour and salt. Stir until combined, using care to get the lumps out. You will end up with a shaggy, loose dough. (A bread whisk is perfect for this process.)

Cover and set aside in a warm spot for 30 minutes to proof. 

After the thirty minutes is up, do three rounds of stretch and folds with the dough, 20 minutes apart. 

To do a stretch and fold, wet your hands, reach down into the bowl and pull up the dough, stretching it as far as you can and then folding it toward the center of the bowl. Pivot the bowl a quarter turn and repeat. Do this until you’ve stretched and folded the whole dough. 

After the third stretch and fold, allow dough to rest for 30 minutes. 

Shape dough into a loaf on a lightly floured surface. `

Form into a boule (ball) but gently pushing and pulling the dough, cupping your hands underneath it. You can slowly turn the boule as you go. This should create some tension on top of the boule.

Place boule in a prepared banneton and cover. Allow to rise for a full hour. 

Preheat oven to 425 degrees Fahrenheit with the empty dutch oven inside, lid and all. (The oven/pan will need to heat for the full hour.) 

When the hour is up, flip bread loaf onto a crinkled piece of parchment paper. 

Score the top using a razor or lame (about half an inch deep). (Note: this sourdough loaf is loose and doesn't score easily. If you're looking for a better score, you can refrigerate for an hour or two before scoring.)

Very carefully (using oven mitts) lower the bread loaf and parchment paper down into the hot dutch oven. 

Gently and carefully add four ice cubes behind the parchment paper (in different areas). This will help provide steam, which is essential.

Cover and bake for 20 minutes. 

Remove lid and check that oven spring! (Wow! Lovely!)

Bake another 20 minutes. 

Remove and place dutch oven on wire rack to cool. I like to check the temperature of my bread, making sure it's around the 200 degree mark.

After a few minutes, gently lift the loaf and paper out of the pan and place it directly on the wire rack to continue cooling. 

You’ll want to leave it for a full hour or longer before slicing. If you cut into it any sooner it might be gummy inside. 

Slice and serve! 

Store leftovers (completely cooled) in a bread bag or basket with a cloth top.

Do not seal this loaf up while warm or it will get gummy. It should stay fresh for 2-3 days. You can refrigerate or freeze this loaf if you want it to keep longer. 

What to Expect from this Recipe

I’ve made a lot of breads and I’ve probably claimed this before, but this is, hands-down, my favorite personal bread. I love baking traditional sourdoughs for others, but this one has a slightly softer crust and a springy texture that makes it absolutely perfect for a variety of things—sandwiches, alongside soups, stews, and even plain, with butter on top. You won't find larger air pockets in this loaf (and it's not super chewy like a traditional sourdough) but it's out of this world delicious.

Can I just say that my breakfast this morning was a piece of buttered bread. . .and it was one of the most delicious breakfasts I’ve ever experienced. In fact, I didn’t even warm the bread. I just ate it at room temperature, slathered in butter. Over-the-top delicious! Then I ate some more for lunch with my homemade beef stew. I couldn’t be happier to recommend a recipe, y’all! In fact, I suspect I’ll be making this version of sourdough more often than the traditional one, and not just because of the time factor. 

Variations to this Recipe

You can use the same inclusions in this recipe as you might in any sourdough. Just add them during the stretch and folds. Here are some suggestions: 

• Jalapeno and cheddar
• Garlic and parmesan
• Mozzarella and sun-dried tomatoes 
• Cinnamon and sugar
• Lemon zest and blueberries

👉 Which sourdough method is right for you?

If you’re curious about how different sourdough methods compare, take a look at my full guide to choosing the right sourdough method. In the meantime, here's a quick glance at my methods.

• ⏱️ Short on time? → This same-day method (you’re here!)
• 🧑‍🍳 Want classic sourdough flavor? → Try my traditional sourdough bread
• 🚫 No yeast? → Check out my same-day sourdough (no yeast version)
• 🥪 Want soft sandwich bread? → Try my sourdough discard sandwich loaf

No matter your skill level or schedule, there’s a sourdough recipe here for you!

Frequently Asked Questions

You've got questions about same-day sourdough? I'm here with some easy answers! Keep reading to learn more.

Do I need a sourdough starter for this recipe?

Yes, but here's the encouraging part — because this is a hybrid recipe (starter + yeast), your starter doesn't need to be at its absolute peak. It just needs to be active and bubbly. If it's been sitting in the fridge, feed it the night before and let it do its thing!

What kind of flour works best?

All-purpose flour is what I use most often, and it works beautifully! Bread flour also works and gives a slightly chewier texture and better structure. Skip cake flour or self-rising flour for this one.

Should I use warm water or cold water?

Room temperature water is your sweet spot — not cold, not warm. Too warm and you risk killing the yeast; too cold and things slow way down. If your water's been sitting in the fridge, just let it rest on the counter for a few minutes first.

Can I make this the night before and bake it the next day?

Absolutely! After your stretch-and-folds, shape the loaf, place it in the banneton, and refrigerate overnight instead of doing the final 1-hour room-temperature rise. Bake it straight from the fridge the next morning — cold dough actually scores more cleanly, so you might even get a prettier loaf!

Why didn't my bread rise?

The most common culprits are starter that wasn't active enough, water that was too warm (and killed the yeast), or a kitchen that was too cold during the bulk rise. Aim for a warm, draft-free spot around 75–78°F. Near the oven (while it preheats) or inside a turned-off oven with just the light on are both great options.

Can I skip the dutch oven?

The dutch oven traps steam, which is what gives sourdough that gorgeous crust and beautiful oven spring. If you don't have one, try baking on a preheated sheet pan and placing a pan of hot water on the lower rack to create steam. It won't be identical, but it can still turn out a lovely loaf!

How do I know when the bread is done?

The internal temperature should read 200–205°F and the crust should be a deep golden brown. Tap the bottom of the loaf — a hollow sound means you're good to go!

Why is my bread gummy inside?

Two likely reasons: it wasn't baked quite long enough, or you sliced into it too soon. Give it at least a full hour to cool before cutting. I know the wait is hard, but that cooling time is when the interior finishes setting up — totally worth it!

How should I store this bread?

Keep it in a bread bag or cloth-covered basket at room temperature. Don't seal it while it's still warm — trapped steam makes the crust soft and gummy. It stays fresh for 2–3 days at room temperature.

Can I freeze this sourdough?

Yes! Let the loaf cool completely, then wrap it tightly in plastic wrap and foil (or a freezer bag). It keeps well for up to 3 months. I like to slice it before freezing so I can grab a piece whenever the mood strikes — hello, easy toast!

What add-ins work well in this bread?

So many fun options! Stir them in during the stretch-and-fold process. Some favorites: jalapeño and cheddar, garlic and parmesan, mozzarella and sun-dried tomatoes, and cinnamon and sugar. If you love add-ins, you've got to check out my Bacon Cheddar Ranch Sourdough — it's a reader favorite!

How is this different from regular sourdough?

Traditional sourdough relies entirely on wild yeast from your starter for leavening — which can take 12–24 hours or more. This hybrid version adds instant yeast to speed up the process, so you get that tangy sourdough flavor in a fraction of the time. The crumb is slightly softer and less open than a traditional sourdough, but the taste? Absolutely wonderful. It's honestly become my personal go-to!

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🍞 More Sourdough Recipes You’ll Love

Once you start baking with sourdough, it’s hard to stop! Here are some fun ways to keep going:

• Sweet sourdough recipes (like sweet focaccias, muffins, and cakes)
• Savory breads (cheese, herbs, and more)
• Discard recipes to avoid waste

👉 Browse my full Sourdough Recipe Collection to explore them all!

Other Breads from Out of the Box Baking

If you love this loaf you’re sure to love my other bread recipes: 

• Cheesecake Factory Brown Bread
• Cranberry Pistachio Bread
• Daves Killer Bread
• Rustic Artisan Bread
• Easy Italian Herb Bread

If you’re enjoying the simplicity of this same-day sourdough bread, there are plenty of other easy, beginner-friendly bakes to explore. My World’s Easiest Bread Loaf is a longtime reader favorite, and for more sourdough inspiration, you might love my Same-Day Sourdough English Muffins or Bacon Cheddar Ranch Sourdough Bread. And if you’re looking to build confidence in the kitchen, be sure to browse Become a Better Baker for helpful tips and techniques.

That’s it for this post, friends!

I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

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🍞 Keep your sourdough journey going!

If you loved this shortcut method, don’t stop here—check out my full collection of sourdough recipes for more easy, creative ways to bake with your starter.

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.  

"And whatever you ask in prayer, you will receive, if you have faith.”

Matthew 21:22 ESV

Click here to check out my baking devotions.