2-Ingredient Sourdough Bread

What You'll Need

4 cups self-rising flour (see note below)
2 cups plain kefir

How to Make It

1. Mix & Refrigerate the Dough:

In a large glass bowl, combine flour and kefir until a shaggy dough forms.
Cover the bowl tightly with plastic wrap and refrigerate.
Let the dough proof and rest for 4–6 hours or overnight (do not exceed 12 hours or the dough may become too wet).

2. Preheat Oven & Shape the Dough:

Place a Dutch oven (with lid on) into your oven and preheat both to 450°F (230°C) for 30 minutes.
Remove the dough from the refrigerator.
With wet hands, stretch the dough upwards and fold it toward the center all around.
Turn the dough out onto a lightly floured surface.
Flour your hands and gently fold the dough towards yourself using a sweeping motion to form a smooth ball.
Place the shaped dough ball on a piece of parchment paper.

3. Bake the Bread:

Carefully remove the hot Dutch oven from the oven.
Transfer the dough (on the parchment) into the Dutch oven and cover with the lid.
Bake at 450°F for 30 minutes with the lid on.
After 30 minutes, remove the lid and bake for an additional 15–20 minutes.
If the top browns too quickly, loosely cover with foil.

Final Touch

Let the bread cool completely before slicing. Enjoy warm or toasted!

Note: Use self-rising flour with 3 grams of protein per 1/4 cup. Most store brand self-rising flours meet this requirement.

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72 comments

I am so glad you all are enjoying this easy version of Sourdough Bread. Some have asked about using a skillet or something other than a Dutch Oven. You will need a heavy pot or skillet with a tight fitting lid that can withstand high heat in your oven and large enough to allow the bread room to rise and expand. Alternately, you can divide the dough into smaller pieces for rolls that will fit in a smaller pot and/or skillet.

For those asking about a Kefir substitute, you will need a fermented dairy product that contains beneficial bacteria and probiotics as well as natural yeasts.

Thanks again and ENJOY! Pam

This is a wonderful sourdough soda bread! Yum yum! Mmmmmmm….

Some have had questions.

To the Aussie comment—you can use 1/2 cup whole milk plus 1-1/2 cups quality Greek yogurt in place of kefir. Just make sure the yogurt has a variety of bacteria included and a higher protein content.

Another person asked about making a smaller loaf— if you cut the recipe in half, make sure that you, also, reduce the size of Dutch oven that you use to bake the loaf. 20 minutes with lid on followed by 20 minutes lid off.

Plant based milk won’t work in the recipe, however, a plant based Kefir should be a fine substitute. The kefir is providing not protein, but bacteria that we give the bread that unique and delicious sourdough taste. Enjoy!

Pam, my husband and I only eat sourdough bread. I have looked at many sourdough recipes, but trufully, the starter has stopped me from making my own. Question: we are vegan, is the milk you used plant based? Do you know if plant based milk would work?

I just love your recipes and your enthusiasm! You’re such a joy to watch!!!

Thank you Pam
My problem is,no Dutch oven, what else can be used, or better still can 8t be baked in an airfryer? please don’t shudder .
Also where I live not sure about kefir milk ,have seen yoghurt,could tht be a sub and if so how much please.
I’m not a good cook, and closer to 80 and live in a country town in Western Australia…I really would like to make and eat my own sourdough bread.
Once more Thank you, and I have subscribed as well ❤️