12h SOURDOUGH Bread Starter with a very easy recipe anyone can make!

Do you want to make Homemade BREAD but forgot to make the sourdough 1 week ago like me? Then this recipe is for you! In just 12 hours you will have a beautiful sourdough bread starter that makes an outstanding homemade bread and can be used in many other recipes too!

sourdough bread starter

What is the 12-hour Sourdough bread starter and where can you use it?

The 12-Hour Sourdough bread starter is an easy alternative for when you want to make bread but you don’t have sourdough.

Normal sourdough takes about 1 week to create, but with the following recipe, you can have sourdough ready for use in 12 hours. Their main difference is that normal sourdough only needs flour and water to create it, while 12-hour sourdough has a small amount of dry yeast in it.

This sourdough is not the same as the one that takes 1 week to create but it’s an excellent alternative when you would like to make bread but can’t wait 1 week or can’t be bothered with the tedious method of sourdough making and monitoring it every day! You can use this sourdough in any recipe that calls for sourdough or yeast, e.g. bread,  pizza, buns, etc.


How do we preserve the 12-hour Sourdough?

This Sourdough is ready to use after 12 hours and you can use it for up to 24 hours.

After 24 hours then you will need to feed it with 1/2 Tbsp of water and some flour (adjustable amount – just under 1 Tbsp) until it comes to the consistency it had when you first created it, like a very thick porridge. After feeding it is ready for use again after 12 hours.


The video has subtitles in English, Greek, and more than 30 languages.


12h SOURDOUGH Bread Starter with a very easy recipe anyone can make!

Prep: 1m | Rest: 12h | Total: 12h 1m | Yield: 1


  • 4 Tbsp Flour, all-purpose
  • 4g Instant Dry Yeast
  • 7 – 8 Tbsp Water lukewarm


  1. Add 4 Tbsp of all-purpose flour and 4g dry yeast to a small bowl and mix well.
  2. Pour 7 Tbsp lukewarm water (no more than 40oC /104F) and mix until a slimy dough is formed. If the mixture is too thick, add a little more water very carefully so that you don’t add too much and the mixture becomes too watery.
  3. Mix well with a spoon and let it REST for 12 hours in a warm place.
  4. Turn on the oven at 50C/100F for 1 minute, and then close it and place the sourdough inside.
  5. The sourdough is ready after 12 hours and you can see its surface full of bubbles.
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