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.
98 comments
Dear Ms. Pam. I made this bread twice now and my Family loved it. Especially since I consider myself a novice baker. I love watching your videos. And love the way you clearly explain everything. Thank you very much. Will try some more of your other recipes.
I followed your recipe and I am not sure what I did wrong. I had to make the self rising flour by using 1 and a half tsp of baking powder and a 1/4 tsp salt to 1 cup flour, using 4 cups and 2 c kefir. I left in the fridge for 12 hours, followed your steps afterwards then baked at 450 for 30 minutes with lid on and then 15 more with lid off but it came out doughy, then baked for 20 minutes more with lid on, but still doughy. Do you know where I went wrong? I did use a plastic bowl instead of a glass bowl not sure if that made a difference. In guard to hearing from you. May God continue to bless you. Happy Thanksgiving!
I followed your recipe and I am not sure what I did wrong. I had to make the self rising flour by using 1 and a half tsp of baking powder and a 1/4 tsp salt to 1 cup flour, using 4 cups and 2 c kefir. 8 left in the fridge for 12 hours, followed your steps afterwards then baked at 450 for 30 minutes with lid on and then 15 more with lid off but it came out doughy, then baked for 20 minutes more with lid on, but still doughy. Do you know where I went wrong? I did use a plastic bowl instead of a glass bowl not sure if that made a difference. In guard to hearing from you. May God continue to bless you. Happy Thanksgiving!
Do you not have to score the bread before baking? Can’t wait to try making the bread. Thanks!
can you use low fat lifeway cultured kefir? And can I use King Arthur’s All-purpose 11.5% protien ?