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Platinum Instant Sourdough Boule

Platinum Instant Sourdough Boule
Sourdough without homemade sourdough starter sounds impossible, but this recipe and its revolutionary ingredient – Platinum Instant Sourdough Yeast – guarantees it. With dried sourdough starter mixed with high-powered yeast, this sourdough boule skips the starter without missing any flavor. For a bit of variety, we swap our round Dutch oven and boule shape for an elongated oval.
Yield 1 boule
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Reviews

Ingredients

  • 4 1/2 cups (572g) bread flour
  • 1 (0.63oz)package (18g) Platinum Instant Sourdough Yeast
  • 2 teaspoons (6g) kosher salt (see note 1)
  • 1 3/4 cups (420g) warm water (105°F/41°C to 110°F/43°C)

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, combine flour, instant sourdough yeast, and salt. Add 1¾ cups (420g) warm water, and beat at medium-low speed until a sticky dough forms, about 30 seconds.
  • First rise: Cover bowl and let rise in a warm, draft-free place (75°F/24°C) for 2 hours. Then refrigerate for at least 2 hours, and up to 18 hours.
  • Line a sheet pan with parchment paper, and generously dust with bread flour.
  • Remove dough from refrigerator and turn out onto a floured surface. Gently stretch and fold bottom third over to center. Stretch right side out, and fold right third over to center; repeat with left side. Finish by folding top third over previous folds. Roll loaf away from you, and using both hands, cup dough and pull it toward you to seal. Turn dough 180 degrees and pull again; repeat until a tight, smooth, oval boule forms. Place boule seam side down on prepared pan.
  • Final rise: Cover and let rise in a warm, draft-free place (75°F/24°C) for 1 hour.
    (Alternate method for overnight final rise: After placing boule on prepared pan; cover and refrigerate overnight (8-12 hours). The next day, remove dough from refrigerator, and let rise in a warm, draft-free place [75°F/24°C] for 1 hour.)
  • When dough has 30 minutes left to rise, place a 5- to 7-quart oval enamel-coated Dutch oven and lid in cold oven. Preheat oven to 500°F (260°C).
  • Using a lame or razor blade, score top of loaf. Carefully remove hot Dutch oven from oven; remove lid, and place dough, still on parchment, in Dutch oven. Cover with lid, and place back in oven.
  • Immediately reduce oven temperature to 425°F (220°C). Bake for 30 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more. Immediately remove loaf from Dutch oven, and let cool completely on a wire rack.
    See note 2 for baking on a sheet pan.

Notes

  1. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
  2. Sheet pan method: Although we prefer the Dutch oven method, this recipe can be baked on a sheet pan. To bake on a sheet pan, cover loaf with foil, and tightly seal foil around rim of pan. Bake at 425°F (220°C) for 30 minutes. Uncover and bake until an instant-read thermometer inserted in center registers 205°F (96°C), 10 to 15 minutes more.
 
Recipe by Bake From Scratch.

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Review & Comments

sandra craig | Reply

Can you use regular flour instead of bread flour? If so is it ok to bake the loaf on a baking sheet in the oven.

Red Star Yeast | Reply

Hi Sandra,

You can use All Purpose Flour but make sure the protein content is 11-12% as that is the amount of gluten needed for a bread dough. There is actually a sheet pan method under the “Notes” section of this recipe. I would follow that one!

Happy Baking!

Michelle | Reply

Can I substitute half whole wheat flour?

Red Star Yeast | Reply

Hi Michelle,

This hasn’t been done but I think it would out okay. You may be a bit denser though in texture.

Happy Baking!

Theresa | Reply

Can you use a regular all purpose flour instead of bread flour?

Red Star Yeast | Reply

Hi Theresa,

You can but look for an all-purpose flour that has a higher protein content like King Arthur’s All Purpose flour. You want around 12%.

Happy Baking!

Frances | Reply

I know the sourdough yeast is NOT gluten free, however if I wanted to try this recipe with a 1:1 GF bread flour, do you think it would work? I have some GF flour that I previously bought to make something for a friend, and am looking for uses for the rest of it. Thank you!

Red Star Yeast | Reply

Hi Frances,

We typically don’t recommend using GF flour in a yeast recipe developed for wheat flour.

Happy Baking!

Maureen Foster | Reply

Do you punch down the dough after the first rise? I assume so but I have had a lot of failures with my sourdough starter in the past and I thought I would try the dry sourdough yeast instead. I would like to make a decent loaf of sourdough bread.

Red Star Yeast | Reply

Hi Maureen,

You can punch it down in Step 4 before shaping it. Although once you take it out of the container it will deflate.

Happy Baking!

ira | Reply

I want to try the platinum instant sourdough boule. It calls for 63 oz or 18g of platinum instant sour dough yeast. The three packets contain 3/4 of an oz or 21 g of baking yeast. Do I open the packets and measure out the amount cited in the recipe or do I put all three packets into the bread recipe?

Red Star Yeast | Reply

Hi Ira,

If substituting the platinum instant sourdough yeast with another yeast you would use 1 packet or 7 g. The sourdough yeast packet contains 7 grams of active yeast and dried sourdough starter along with other ingredients.

Happy Baking!

Jennifer | Reply

I have seen ice cubes thrown in at the start of baking. Is that something you recommend?

Red Star Yeast | Reply

Hi Jennifer,

The ice cube method is a way to generate steam in an open baking system. In this case since you are using a Dutch Oven with a lid it traps the steam that is released creating a cripsy crust.

Happy Baking!

Sandrareed Booker | Reply

I measured exactly 4 1/2 cups of flour and added exactly 1 3/4 of cup of water and this is so dry not sticky not doughy just dry dry flour

Red Star Yeast | Reply

Hi Sandrareed,

If you aren’t already doing so the Spoon and Sweep method is best for measuring flour. Here is a helpful link to reference, Common Baking Ingredients. Always consider the recipe as a guideline only and be aware that the moisture content of flour may vary each time you make a batch of dough. If the dough seems too wet/sticky or too dry/stiff, don’t be afraid to adjust accordingly by gradually adding flour or liquid as needed.

Happy Baking!

Steph | Reply

This will be my first time making this sourdough bread. I have a cast iron Dutch oven, but not an enameled one. Can I use that?

Red Star Yeast | Reply

Hi Steph,

Yes that will work just as good!

Happy Baking!

Judy | Reply

I left my dough in the fridge for 2 days can I still use it

Red Star Yeast | Reply

Hi Judy – If the yeast is still active you can use it. See if the dough rises after shaping it into a boule. If it does, bake and enjoy!
Happy baking!

John Weick | Reply

I have made several loafs they come out great however i would like to make the bread much lighter not so heavy is there anything I can add the recipe.

Red Star Yeast | Reply

Hi John,

You could try to play around with the water level. Maybe increase up to 2 cups.

Happy Baking!

wes | Reply

After the first rise do you punch down before you refrigerate for 2 hours?

Red Star Yeast | Reply

Hi Wes,

No you do not punch down the dough after the first rise.

Happy Baking!

Cathy | Reply

Can I bake the boule in a clay oven instead? Any recommended changes?

Red Star Yeast | Reply

Hi Cathy,

This has not been tested but I think you can certainly do it. You will just have to monitor the bake time as I am assuming your oven gets much hotter than a standard oven.

Happy Baking!

SPagliaccio | Reply

5 stars
I love this recipe and the sour dough yeast product! The recipe was easy to follow and has worked flawlessly each time I made it. I can’t commit to keeping a starter alive and I’m so happy I can have homemade sour dough bread without the time and commitment of a starter. Great product, easy recipe, Thank you!

Audrey Fox | Reply

Can this be baked in an instant pot?

Red Star Yeast | Reply

Hi Audrey,

Unfortunately, this has not been tested. You could try but I don’t think you will get crunchy texture.

Happy Baking!

Jean | Reply

Can this recipe be made in a bread machine?

Red Star Yeast | Reply

Hi Jean,

I think you could up to the first rise in the bread maker. Then refrigerate 2 hours, shape it and do the final one hour rise. This is a very wet dough and needs the specific rise times to absorb all the liquid. This ensures the best typical sourdough large crumb structure and flavor.

Happy Baking!

Becky Rucic | Reply

How many will this serve?

Red Star Yeast | Reply

Hi Becky,

This is a 2 lb loaf and the servings yielded will all depend on the size of your slices. If you do a 2 oz slice you will get around 16 servings.

Happy Baking!

Pat | Reply

After the first rise and before refrigerating the dough do you punch it down?

Red Star Yeast | Reply

Hi Pat,

No you do not punch down the dough.

Happy Baking!

Sherryl | Reply

Can I use A/P flour instead of bread flour?

Red Star Yeast | Reply

Hi Sherryl,

Yes you can substitute but I would suggest making sure the AP Flour is a minimum of 12% protein. A lot of brands’ all-purpose flour can vary in protein levels. King Arthur’s AP consistently is at 12%. Also keep in mind by switching from Bread flour to AP means you will need to adjust your water for this recipe. I would first cut back on your water by 1/4 cup and go by feel of the dough to see if you need to add more. Also, by using AP you may not get as big of a rise because you are decreasing the amount of protein.

Happy Baking!

Paresh | Reply

Hi may I be able to use the same amount of sourdough yeast in place of instant or rapid yeast for other bread recipes

Red Star Yeast | Reply

Hi Paresh – You can substitute 1 full packet of the Platinum Instant Sourdough for 1 packet of Active Dry, Instant (Quick-Rise) or Platinum Yeast. You must use a full packet, so it can’t be substituted, for example, in a recipe that calls for 1 teaspoon of dry yeast. More information can be found here: https://redstaryeast.com/red-star-products/platinum-instant-sourdough-yeast/
Happy baking!

Lucretia | Reply

Can I made this recipe with whole wheat flour? If so, is there a change in the amount of flour to use? Thank you

Red Star Yeast | Reply

Hi Lucretia – Yes. We recommend starting with replacing up to 25% of the bread flour with whole wheat flour. Keep an eye on your dough, you may need to adjust the amount of water. Kneading and rise times may vary, and the bread volume may be smaller when using whole wheat flour.
Happy baking!

Louise Afanasiw | Reply

I just purchased the instant sourdough yeast. Can I use my sourdough discard with this yeast? I’m tempted to for an extra sour kick.

Red Star Yeast | Reply

Hi Louise – You can use the Platinum Instant Sourdough (PIS) in any recipe that calls for 1 (1/4-ounce) packet of dry yeast. Simply substitute the full packet of PIS for the dry yeast in the recipe.

If you have a sourdough discard recipe that also calls for a packet of yeast, you can certainly use the PIS in that recipe!
Happy baking!

renata | Reply

do you have something like a conversion table? for example if a recipe calls for a teaspoon of yeast does that equal a teaspoon of instant sourdough starter, 2 teaspoon of yeast maybe 2 3/4 teaspoon of instant sourdough starter?? it would be helpful to have something like a sliding scale. i am experimenting with different breads and would like to know how and with how much instant sourdough starter i can use to replace the recommended yeast. thank you for your help.

Red Star Yeast | Reply

Hi Renata – Platinum Instant Sourdough is a blend of Platinum Yeast (1 (0.25-ounce) packet equivalent) plus dried sourdough culture, therefore 1 FULL packet is required to get the proper amount of yeast and sourdough flavor. A full packet can be substituted in recipes that call for 1 packet (or 2 1/4 teaspoons) of dry (instant or active dry) yeast.
More information can be found here: https://redstaryeast.com/red-star-products/platinum-instant-sourdough-yeast/.
I hope you will find this information helpful.
Happy baking!

Keelin | Reply

Can the first rise be longer than 2 hours? It doesn’t seem to be rising a lot

Red Star Yeast | Reply

Hi Keelin – Yes, rise times can vary and are dependent on many factors. You may contact us if you have further questions or need help troubleshooting. https://redstaryeast.com/contact-us/
Happy baking!

Terri Smith | Reply

Can I use this recipe in my bread maker on the dough setting and then shape it into my loaf pan and let it rise and bake it that way. Thank you.

Red Star Yeast | Reply

Hi Terri – This recipe is a no-knead dough that requires a 2 hour rise at room temperature and then at least 2 hours (or overnight) rise in the refrigerator. It would not work in a bread machine. We do have many bread machine recipes on our website: https://redstaryeast.com/recipes/bread-machine-recipes/, you can use any recipe that calls for 1 packet (1/4-oz) or 2 1/4 tsp dry yeast. Simply substitute the yeast in the recipe with 1 full packet of the Platinum Instant Sourdough Yeast.
Happy baking!

Veronica | Reply

What if I don’t have a dutch oven?

Red Star Yeast | Reply

Hi Veronica – There’s sheet pan instructions in the Notes section!
Happy baking!

CarolBlaha | Reply

5 stars
Just a beautiful looking and tasting artisan bread

Debra Garcia | Reply

5 stars
Can the dough be shaped before putting in the refrigerator?

Red Star Yeast | Reply

Hi Debra – Yes, the dough is shaped into a boule before the final rise (see steps 4-5).
Happy baking!

Nanci | Reply

5 stars
I bought a packet of the platinum sourdough years ago and just got around to using it. Used a heritage wheat bread flour. This was my first loaf of bread ever and it came out just perfect. Refrigerated overnight for ten hours.

Susan Bosworth | Reply

Can I use AP FLOUR?

Red Star Yeast | Reply

Hi Susan – This recipe was developed using bread flour, so we do recommend using bread flour for best results. You can use all-purpose flour in place of the bread flour, but the structure of the dough won’t be as strong. You may also need to adjust the water amount; rise times and final volume may vary.
Happy baking!

suzanne | Reply

what’s the longest i can refgrigerate the dough. and then when i take it out, let it warm up for an hour at room temperature, then bake? i won’t need to rehape but only score the top? thank you

Red Star Yeast | Reply

Hi Suzanne – Refrigerate the shaped loaf overnight (about 12-16 hours). Let the dough sit on the counter for 1 hour, score loaf and bake.
Happy baking!

Meredith | Reply

Any suggestions for using this dough to make individual boules to serve a stew in?

Red Star Yeast | Reply

Hi Meredith – This dough is a very wet dough, it might be difficult to shape it into smaller individual dough balls. I would recommend this recipe: https://redstaryeast.com/recipes/homemade-bread-bowls/. If you prefer, you can substitute 2 full packets of the Platinum Instant Sourdough for the yeast listed in the recipe.
Happy baking!

Susan | Reply

Can I halve
this recipe and make it in a bread maker?

Red Star Yeast | Reply

Hi Susan – This recipe is a no-knead dough that requires a 2 hour rise at room temperature and then at least 2 hours (or overnight) rise in the refrigerator. It would not work in a bread machine. We do have many bread machine recipes on our website: https://redstaryeast.com/recipes/bread-machine-recipes/, you can use any recipe that calls for 1 packet (1/4-oz) or 2 1/4 tsp dry yeast. Simply substitute the yeast in the recipe with 1 full packet of the Platinum Instant Sourdough Yeast.
Happy baking!

Stacey | Reply

All I have is a round Dutch oven. Can I shape it round instead of oval? If so, do I need to adjust the temp or bake time? Thanks!

Red Star Yeast | Reply

Hi Stacey – A round Dutch oven will work fine. No need to adjust the baking time or temperature.
Happy baking!

keithdbower | Reply

4 stars
I made Platinum Instant Sourdough Boule following the recipe with overnight refrigeration and I gave it more time to rise before baking after taking it out of the refrigerator. It baked it in a cast iron dutch oven. I am very happy with the rise and crumb. I will make this often.

Wendy | Reply

I’m a little confused about the refrigeration. So after the initial 2 hr rising you leave it in the bowl and throw it into the fridge up to 18 hours. Then you take it out and do the stretching and folding over when it’s cold? And then let rest for an hour? The alternative method to shape it and then refrigerate overnight, would that be a second refrigeration? Or do you mean that as an alternative, after the initial 2 hr rise, you shape it right away and refrigerate overnight and then take out for an hr before baking?

Red Star Yeast | Reply

Hi Wendy – In step 3, the alternative directions are referring to after the dough is stretched & folded and shaped into a boule – you can refrigerate the boule overnight, then let rise for 1 hour before baking.
Happy baking!

Stacy Ficklin | Reply

I’m experimenting and making rolls and pizza dough with this recipe. I’m going to par bake the pizza crust, freeze it, top it and freeze again. Making my own frozen pizza for a fast easy dinner in the future. I’m going to bake it just like a store bought frozen pizza.

David | Reply

I’m using ap flour. But I want to add some rye flour to it. Make a sourdough rye boule. There a ratio you can help me with?

Red Star Yeast | Reply

Hi David – I would recommend using bread flour (not all-purpose flour) when adding rye flour into the dough. Bread flour has more gluten protein than all-purpose flour, which gives the dough strength to retain (hold) the gas that is produced by the yeast so the dough can rise. Rye flour is very low in gluten, so bread flour is needed to compensate for this.
Happy baking!

Karen Green | Reply

I don’t have bread paddles on my mixer. How does it work if I make this bread without a mixer? Thanks!

Red Star Yeast | Reply

Hi Karen – you can mix the ingredients together in a large mixing bowl using a dough whisk or wooden spoon until the ingredients are combined.
Happy baking!

Cindy | Reply

Can this be made into sandwich rolls…like a hoagie roll?

Red Star Yeast | Reply

Hi Cindy – This is a pretty wet dough, it may be a little challenging to shape it into smaller rolls, but you can give it a try! Try not to add in too much additional flour when shaping the rolls. Let us know if you try it!
Happy baking!

Rebecca | Reply

Can I make this using regular flour or almond flour? Can you use wheat flour? If so, what would be the measurements of each flour?

Red Star Yeast | Reply

Hi Rebecca – Do you mean all-purpose flour when you say ‘regular’ flour? You can use all-purpose flour in place of the bread flour, but the structure of the dough won’t be as strong. You’ll need about 1/2 – 1 cup more AP flour. You can also substitute up to about 1/3 of the bread flour with whole wheat flour, note the rise time and final loaf volume may change.
Happy baking!

Sandy | Reply

5 stars
I taught my brother to make bread using this recipe and adding caraway, 1/2 cup of rye flour and dehydrated onion! He’s never made bread before and though I use my own starter, he preferred this idea . I so wish I could attach a photo! The bread is perfect!

Mark Smith | Reply

5 stars
This was my first time making bread. Easy recipe to follow and it turned out great! I am going to be making more breads now….

Penny | Reply

Do I have to do anything special/different if I bake sourdough loaves in regular loaf pans

Red Star Yeast | Reply

Hi Penny – For this recipe, I would suggest a 9×5-inch loaf pan. Check the pan manufacturer’s recommendations for oven temperature, and lower it if the pan is not fit for the oven temperatures use in this recipe. You may also need to adjust the bake time — bake until internal temperature reaches 205°F.
Happy baking!

D Yeags | Reply

5 stars
Third time making this but this time I added 1 tsp minced garlic in water, 1 tsp of the garlic juice from jar and 1 tsp minced fresh rosemary. Amazing!!!

Jacqui B | Reply

5 stars
The recipe is a starting point, however, the 572g measures out to 3.5 cups. After I made the first batch with recipe calling for 4.5 cups, we realized we did not like the thick dense bread, nor the smell of the Sourdough Yeast. With that in mind, we did not give up. Our newer rendition, and you must play and have fun, was to add room temp and towel dried Kalmata olives when mixing the four ingredients (only using 3.5 cups of bread flour). This dough turned out so lovely and pliable. It was incredibly easy to manage and olives married to the sourdough yeast was a match made in heaven! The third loaf was made with 2 tablespoons of finely chopped rosemary and 1/2 cup shredded Gruyère cheese added to the ingredients when blending. I will never buy bread in the stores again! Thank you Red Star for making my life easier!

Red Star Yeast | Reply

Hi Jacqui – Bread flour weight is 120-130 grams per cup, depending on the flour brand. Use the scoop and sweep method (Fluff the flour, then use a spoon to scoop the flour into your measuring cup and level off the top with the back of a knife or other flat edge) to measure flour if you do not have a scale, this helps prevent adding too much flour to the recipe. We’re glad you are enjoying the recipe, and love the olives and cheesy versions!
Happy baking!

Sarah | Reply

5 stars
I have used this starter for about two years and love it. Everytime I make it tastes better than the last time. The dough is a little dry but still workable. My husband and our family love it. One loaf does not last two days.

Jenny Weil | Reply

Does the instant sourdough starter breakdown gluten the same as traditional sourdough starters? I realize that the traditional method only reduces gluten and it does not make the dough gluten free.

Red Star Yeast | Reply

Hi Jenny – No, the sourdough starter culture is dried and is not active. It only provides a mild sourdough flavor.
I hope you will find this information helpful.
Happy baking!

Victoria | Reply

Can and how do you make this recipe in a bread maker .

Red Star Yeast | Reply

Hi Victoria – This recipe is a no-knead dough that requires a 2 hour rise at room temperature and then at least 2 hours (or overnight) rise in the refrigerator. It would not work in a bread machine. We do have many bread machine recipes on our website: https://redstaryeast.com/recipes/bread-machine-recipes/, you can use any recipe that calls for 1 packet (1/4-oz) or 2 1/4 tsp dry yeast. Simply substitute the yeast in the recipe with 1 full packet of the Platinum Instant Sourdough Yeast.
Happy baking!

David Hutnick | Reply

Can this recipe be made using gluten free flour? Tried it per your recipe and it turned out amazing – everyone loved it – thanks !

Red Star Yeast | Reply

Hi David – Gluten-free and wheat-based flour can not be substituted 1-for-1. There are typically other ingredients in gluten-free yeast recipes that compensate for the lack of gluten. Plus, the Platinum Instant Sourdough (and Platinum Yeast) are not gluten-free.
We’re so glad everyone enjoyed the bread!
Happy baking!

David Brandt | Reply

5 stars
I made a sourdough loaf using the Platinum Instant Sourdough Yeast, it is fantastic, great sourdough taste and flavor. The crust was crunchy and the bread inside was perfect.
I can’t wait to make it again, I suggest all sourdough bakers to try it, you’ll love it.

Tony Grzymkowski | Reply

2 stars
There is clearly a mistake in this recipe. The water to flour ratio is so low that you wind up with a supper dry dough which makes it hard to get the ingredients mixed. Made a very dense loaf. I liked the flavor this special yeast blend produced but will need to add more water next time.

Red Star Yeast | Reply

Hi Tony – I’m sorry to hear that your bread was dense. Did you weight the ingredients or use volume measurements? It’s possible you added in too much flour. When mixing the dough and it seems too dry, add in additional water – 1 tablespoon at a time – until you get the desired dough consistency. Many factors affect the amount of flour/water needed, including brand and type of flour, and method of measuring flour.
I hope you give this recipe another try. We make it at home a few times a year and love it!
Happy baking!
Carol

JoDee Collins | Reply

What if I don’t have a stand mixer?

Red Star Yeast | Reply

Hi JoDee – You can use a dough whisk or large wooden spoon to mix the dough.
Happy baking!

Holly | Reply

Can I use the regular whole wheat flour I have in the pantry, or do I need bread flour?

Red Star Yeast | Reply

Hi Holly – I would not recommend using 100% whole wheat flour in this recipe, it will yield a dense loaf. Bread flour is recommended for this recipe. In a pinch, you can substitute all-purpose flour. Just keep in mind that absorption (amount of liquid needed) and rise times may vary.
Happy baking!

Laura | Reply

4 stars
This was one heck of a confusingly written recipe, especially when I’ve had different training on how to make and proof dough. There were too many uncertainties while reading it. That being said, I used Anita’s 60/40 baking blend as well as the red star platinum yeast and sourdough starter. I followed the instructions with the mixer and weighed my ingredients. I made a nice rustic loaf on my sheet pan though instead of baking another 10-15 minutes uncovered, it definitely needed more of 20-25. I was pleasantly surprised with how this turned out especially with only 4 ingredients! Not as strong of a sourdough taste as I would have liked. Still very yummy for home made bread!

Linda | Reply

5 stars
I’ve made this several time and it is always consistent and delicious. I had to read the recipe several times because it seems complicated but it really isn’t after marking it once. Enjoy!

Cali Co | Reply

Can the Platinum Instant sourdough be used in a breadman bread maker?

Thanks a bunch-Cali

Red Star Yeast | Reply

Hi Cali – You may use the Platinum Instant Sourdough product in your bread machine!

Please be aware that since the Platinum Instant Sourdough must be used as the full-packet, 18 grams, you must select a recipe for a batch/loaf size that calls for a full standard packet of yeast (2 1/4 teaspoons or 7 grams). Then replace the packet of yeast called for in the recipe with the full packet of the Platinum Instant Sourdough. Below are some suggestions from our Bread Machine Recipes collection:

Basic White Bread: https://redstaryeast.com/recipes/bread-machine-white-sandwich-bread/ (medium 1.5 lb loaf)
Bread Bowls: https://redstaryeast.com/recipes/bread-machine-bread-bowls/
New York Rye Bread: https://redstaryeast.com/recipes/bread-machine-new-york-rye-bread/ (medium 1.5 lb loaf)
Whole Wheat Honey Bread: https://redstaryeast.com/recipes/bread-machine-whole-wheat-honey-bread/ (medium 1.5 lb loaf)

Look for more recipes here: https://redstaryeast.com/recipes/category/bread-machine/

I hope you will find this information helpful.
Happy baking!

Mary Ann | Reply

5 stars
I love the sourdough yeast! I use it all the time to make bread. My husband loves it too.
Can one use the sourdough yeast to make a large batch of dough to leave in the refrigerator for up to two weeks like one can do with other yeast?

Red Star Yeast | Reply

Hi Mary Ann – Yes you can.
Happy baking!

Pierre | Reply

Hello, I purchased a 0.63 bag of instant sourdough baking yeast. It says on it to use it by May 2021, we are in November 2021, it is more or less six month old, can I still use it or throw it away.
Thank you

Red Star Yeast | Reply

Hi Pierre – Thank you for writing. You may use the yeast past its ‘best if used by date’ as long as it ‘proves’ active with leavening power.
Use our Yeast Activity Test to determine if the yeast is still active. (Please note: add the full package of Platinum Instant Sourdough to the warm water/sugar mixture for the test)
If it passes the test, you may proceed with your recipe, but you will need to deduct 1/2 cup of liquid called for in the recipe because you will be adding 1/2 cup of liquid with the tested yeast mixture.

Elizabeth | Reply

In the first section of instructions it says ” Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours. Refrigerate for at least 2 hours.”
Does this mean that I need to let it rise for 2 hours in warm, draft-free place and ALSO refridgerate for at least 2 hours? Or is letting it rise in the refridgerator for a minimum of 2 hours an alternative method of the inital rise?

Red Star Yeast | Reply

Hi Elizabeth,
Let rise in warm place for 2 hours, and then an additional rise of at least 2 hours (can refrigerate overnight) in the refrigerator. Let us know if you make it!

Happy baking!

Gita | Reply

Hi. Does the bread have the health benefits of the original sourdough?

Red Star Yeast | Reply

Hi Gita,
No, it is a dried sourdough culture used for flavor – it is not a live culture.

Happy baking!

Paul Neenan | Reply

Is there any reason not to let the dough retard in the refrigerator a several more days or a week to develop more sour dough flavor?

Red Star Yeast | Reply

Hi Paul,
Great question! You could let the dough bulk rise for up to 2 days – just skip the initial 2 hour rise prior to refrigerating in step 1. You could also use cooler water – even room temperature water. If you let the dough refrigerate longer than 2 days it will develop more flavor, but you may not get as good of a rise in the final bread because the dough will be weaker and not able to trap the gas produced by the yeast as well. I would also recommend not refrigerating overnight after shaping (step 3) and just let it rise for 1 hour in a warm place before baking.
I hope you will find this information helpful.
Happy baking!

Sheila Epps | Reply

Can I use a Pullman Loaf Pan for this recipe?

Red Star Yeast | Reply

Hi Sheila,
You can certainly try it! Let us know how it turns out.
Happy baking!

Tricia | Reply

This looks great. Can I substitute some whole wheat flour in this recipe?

Red Star Yeast | Reply

Hi Tricia,
Yes. I recommend starting with 1 cup WW flour and 3 1/2 cups AP flour. You may need to adjust the water, keep an eye on your dough.
Let us know how it turns out!
Happy baking!

Marsha | Reply

Can I use the Platinum Instant Sourdough with gluten free flour, such as white or brown rice flour? Thank you

Red Star Yeast | Reply

Hi Marsha,
Platinum Instant Sourdough is not gluten-free. I would suggest using our active dry yeast or Quick-Rise yeast products.

Happy baking!

Gracie | Reply

5 stars
I am so thrilled to have found this product! I followed the recipe exactly as written (opted for the overnight rise in the refrigerator) and it is truly is the best loaf of bread I have ever made! Look forward to making more loaves without having to fuss with a sourdough starter. I will be telling my bread baking friends about this product! Thanks Red Star!

Red Star Yeast | Reply

Hi Jane,
Thank you for your comment, your suggestion is noted and we are sorry to hear that finding the recipe was cumbersome. All recipes are in the Recipes tab, then you can sort by recipe type – this one would be under Bread. It is not a true ‘sourdough’ (made with a starter) so we don’t add these recipes to the Sourdough recipe tab. You can also search Platinum Instant Sourdough Boule in the search bar to find the recipe link. Many Platinum Instant Sourdough recipes can also be found here: https://redstaryeast.com/platinum/recipes/.

Happy baking!
Carol

Virginia | Reply

Can this bread be baked in a 9” x 13” glass casserole dish.

Red Star Yeast | Reply

Hi Virginia,
I would recommend using a sheet pan. There are directions in the notes section of the recipe.

Happy baking!
Carol

Sherry bryden | Reply

Can you make the sourdough bread in a breadmachine. Just the dough part with platinum instant sourdough yeast

Red Star Yeast | Reply

Hi Sherry,
This recipe is a no-knead dough that requires a 2 hour rise at room temperature and then at least 2 hours (or overnight) rise in the refrigerator. It would not work in a bread machine. We do have many bread machine recipes on our website: https://redstaryeast.com/recipes/bread-machine-recipes/, you can use any recipe that calls for 1 packet (1/4-oz) or 2 1/4 tsp dry yeast. Simply substitute 1 full packet of the Platinum Instant Sourdough Yeast.

Happy baking!
Carol

Ryan | Reply

5 stars
Can I do this recipe or use this instant sourdough in a bread machine?

Red Star Yeast | Reply

Hi Ryan,
This recipe is a no-knead dough that requires a 2 hour rise at room temperature and then at least 2 hours (or overnight) rise in the refrigerator. It would not work in a bread machine. We do have many bread machine recipes on our website: https://redstaryeast.com/recipes/bread-machine-recipes/, you can use any recipe that calls for 1 packet (1/4-oz) or 2 1/4 tsp dry yeast. Simply substitute 1 full packet of the Platinum Instant Sourdough Yeast.

Happy baking!
Carol

Jennifer Bernard | Reply

Came out pretty!
Do not have a dutch oven so did the covered foil pan on baking sheet.
I would a picture but not sure how.

M. Towns | Reply

I generally proof my yeast when I make bread. Is it ok to do that here?

Red Star Yeast | Reply

Hi M,
Yes, you can proof the yeast first.

Happy baking!
Carol

Aidan Fisher | Reply

4 stars
I made this with my mom on December 30th 2020, and I spent a super long time looking for a website that actually had the recipe. it seems you guys take baking really seriously. Thanks for the recipe, it really came in handy!

From Aidan fisher

Becky S Rogers | Reply

I made it, and it is delicious! After reading reviews, I was hesitant about adding a full Tbs of salt, so I just added a scant Tbs. I was fairly confident that people who complained used table salt, rather than kosher, but I wanted to err on the side of caution. It certainly could have taken the whole Tbs. Now I have a question. The crust was magnificent, however, the 2nd day after storing overnight in a ziplock, the crust lost some of that beautiful crunch. How should I store this loaf?

Red Star Yeast | Reply

Hi Becky,
I’m so glad you enjoyed this recipe! Try storing in a paper bag, it will keep for a day or two. Or you can store in a sealed container or zipper bag (make sure the bread is completely cooled before storing) and reheat in a warm oven to crisp up the crust before serving.

Happy baking!
Carol

Marie | Reply

5 stars
Wow. I’ve been trying to make sourdough bread for years. It turns out okay, but it always tastes like plain homemade bread- no sour taste. I found this Instant sourdough yeast, followed the recipe sort of, and BAM, turned out the most beautiful, perfectly raised boule that actually TASTES LIKE SOURDOUGH. Delicious!! Thank you, Redstar!

Dawn | Reply

5 stars
Can we bake this in a loaf pan?

Red Star Yeast | Reply

Hi Dawn,
Yes, just be sure the pan is large enough to fit the dough. You may need to adjust bake time.

Happy baking!
Carol

Cathy J. | Reply

5 stars
Made this lovely dough for the second time. I use only 5-6 grams of kosher salt instead of a full tbsp and have great results. This time I used the dough to make cinnamon raisin bread. The dough rolled into a rectangle really easily and kept its shape when I sprinkled on the cinnamon, brown sugar, and plumped raisins. I rolled the dough up and shaped it into a circle/crown to rise again about 60 minutes then waited another 30 minutes as my dutch oven warmed in the oven. The final rise was better than I expected; I was worried the dough would lose its spring after being flattened by a rolling pin, but it regained all its height. The boule looks beautiful and tastes very, very, very good.

Joanie Thomas | Reply

Will this recipe fit in a 4.2 qt. dutch oven?

Red Star Yeast | Reply

Hi Joanie,
The recipe recommends 5 to 7-qt Dutch oven. I should fit the 4.2-qt, but it may be a little tight. Let us know if you try it!
Happy baking!
Carol

Sandy | Reply

5 stars
I have also shaped it into a loaf and put it in the fridge overnight. The next day I slash and bake it in the oven with a cover then remove it and bake it and turns out great!

Sharman Hollenbeck | Reply

At what point in the process did you put it in the fridge and leave it?

John | Reply

1 Tablespoon of SALT is too much! I would not use more than 1 teaspoon, will use 1/2 tsp next time.

Bread came out great other than too salty to eat!

Baked on sheet covered with foil

Marlena | Reply

5 stars
The recipe calls for Kosher salt which is more coarse than regular table salt. I used the kosher salt a couple of times and it tasted just right. Definitely use a smaller amount when using table salt.

Bonnie Weymouth | Reply

do you have a video that show how to stretch and fold the bread?

Red Star Yeast | Reply

Hi Bonnie,
We have a video that shows the stretch and fold method here: https://redstaryeast.com/recipes/homemade-ciabatta/

Happy baking!
Carol

Molly | Reply

Hi! After letting it rest for 2 hrs covered, and then 2 hrs in the refrigerator, do I need to let it come back to room temp. before moving to step going to steps 2+3, and if so how long should I leave it to return to room temp.?
Thank you!!

Red Star Yeast | Reply

Hi Molly,
You do not need to let the dough come to room temperature before proceeding to step 2. Let us know if you make this bread!
Happy baking!
Carol

Sandy | Reply

What size is the dutch oven you are using?

Red Star Yeast | Reply

Hi Sandy,
A 5 to 7 quart oval enameled Dutch oven will work for this recipe. You can also shape into a round boule and use a round Dutch oven if preferred.

Happy baking!
Carol

Mac Medlen | Reply

If i choose the alternative option for next day baking does that mean two visits to the refrigerator? One prior to stretching the dough and a second after stretching the dough and forming the oval boule?

Red Star Yeast | Reply

Yes, that is correct.

Happy baking!
Carol

Corrie | Reply

Hi- I’m the first step, it says to let rise in a warm place, covered for 2 hours. And right after it says to refrigerate for 2 hours. So is it either or or you must do both before continuing?

Red Star Yeast | Reply

Hi Corrie,
Do both. You can refrigerate for 2 hours or overnight.
Happy baking!
Carol

Allison | Reply

Can you leave this refrigerated overnight as well, or does it need to be baked after the 2 hour mark?

Thanks!

Red Star Yeast | Reply

Hi Allison,
You can refrigerate the dough overnight.

Happy baking!
Carol

Gloria | Reply

if you are using all purpose flour do you still use the same amount of water?
This will be my first attempt at making bread

Red Star Yeast | Reply

Hi Gloria,
Bread flour is ideal, but if you are in a pinch you can use all-purpose flour. If using AP flour, start with 1/4 cup less water and add back in if needed. Your loaf’s volume may not be as big using AP flour compared to bread flour.
Happy baking!
Carol

Max | Reply

Is there a way to do this without a stand mixer?

Red Star Yeast | Reply

Hi Max,
Yes, you can use a wooden spoon or dough whisk and mix the ingredients in a bowl until they come together. It’s a no-knead recipe, so you don’t have to knead it.

Happy baking!
Carol

Lisa | Reply

Can this be made in a bread machine with Platinum Sourdough? What setting would I use? Second time trying to make bread.

Red Star Yeast | Reply

Hi Lisa,
This recipe is a no-knead dough that requires a 2 hour rise at room temperature and then at least 2 hours (or overnight) rise in the refrigerator. It would not work in a bread machine. We do have many bread machine recipes on our website that you can try. Simply substitute the Platinum Instant Sourdough for 1 packet of dry yeast in the recipe.
Happy baking!
Carol

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