Muscle Momma Sourdough

This website uses affiliate links that earn commission at no extra cost to you. Thank you for using them and supporting my content!

When I first started making sourdough, I had no idea how much time it actually took. Making my first loaf, I told my family, “We’ll have fresh bread today!” not realizing the recipe I was following was a three-day process!
Since then, I’ve learned a lot (and honestly learned to love the process and the science behind it). But like I always do, I started to experiment: How can I get this done in one day?

While overnight fermentation and cold proofing definitely have their place, I’ve found a few tricks that let me make sourdough from start to finish in the same day- and still get that classic sourdough texture and tang.

Is this the “best” way to make sourdough? In my opinion, no – but it might be for you! Everyone does sourdough a little differently, and if you’re on a time crunch or just need fresh bread for dinner, this recipe (and the tips I’m sharing) will help you get there.

---

Here are my 6 Tips for Same-day Sourdough:

1. Increase Active Sourdough Starter

Using more starter helps your dough ferment faster.

The sourdough starter is what provides the yeast and bacteria that make your dough rise. By adding more, you increase the number of active organisms working in your dough, which speeds up fermentation.

I usually add about 50 grams more than I would for my normal recipe.
For example, if a recipe normally calls for 100g of starter, I’ll use 150g for a same-day loaf.

Just make sure your starter is bubbly, active, and recently fed—this is key to getting a good rise.

Note: Having an active, reliable sourdough starter is key when you’re trying to speed up fermentation for a same-day bake.
If you don’t have one yet (or if yours isn’t quite strong enough), I sell my own dehydrated sourdough starter — it’s an Etsy Bestseller!
It’s the same starter I use in all my recipes, and it’s strong, beginner-friendly, and ready to help you get startered!

2. Use Warm Water

Using warm water (around 80–90°F) helps your dough ferment faster.

Yeast and bacteria are most active when the dough is between 75–82°F. Starting with warm water raises the dough’s temperature closer to that ideal range right from the beginning, so fermentation can happen more quickly and consistently.

If you use cold water, the dough will stay cooler, and fermentation will take much longer.

Just be careful not to use water that’s too hot- anything above 110°F can start to kill off the yeast and bacteria in your starter.

3. Add a Bit of Whole Wheat Flour

Adding a small amount of whole wheat flour helps your dough ferment faster.

Whole wheat flour contains more nutrients and natural enzymes than white flour, which gives the yeast and bacteria even more to feed on. This speeds up bulk fermentation.

I like to swap about 50 grams of the bread flour for 50 grams of whole wheat flour in my same-day recipe.
It’s just enough to boost fermentation while still keeping the bread light and fluffy.

4. Keep Your Dough Warm

Keeping your dough warm is one of the most important parts of same-day sourdough.

Yeast and bacteria are most active in a warm environment. I aim to keep my dough at around 78–80°F during both bulk fermentation and proofing.

A slightly warm oven (turned off) or a dough proofer works great for maintaining a consistent temperature.

If you bake a lot of sourdough, I highly recommend investing in a Brod & Taylor Proofing Box — it’s definitely an investment, but it’s great at keeping your dough at the perfect temperature without any guesswork.

If the dough gets too cold, fermentation will slow down and your bread may not be ready to bake the same day.

5. Do a Warm Proof Instead of Cold Proof

In my normal sourdough recipe, I recommend an overnight cold proof in the refrigerator to develop flavor and structure. For same-day sourdough, we skip the cold proof and do a warm proof instead.

After shaping, I let my dough proof at around 78–80°F for about 2-3 hours .

A warm proof gives the dough enough time to rise and build a soft, airy texture before baking.

I like to proof mine in a slightly warm oven (turned off) or use my Brod & Taylor Proofing Box to keep the temperature consistent.

If the dough is too cold during this stage, it may not rise properly and could bake up dense.

---

6. Double Batch

You’ll notice that this recipe makes two loaves instead of just one. You can absolutely cut it in half if you only want one loaf. But here’s why I recommend making the full double batch:

A larger amount of dough holds onto heat better, which creates a warmer, more stable environment for fermentation.

Warm dough means faster and more consistent rising—perfect when you’re trying to bake same-day!

Plus, if you’re already going through the process, why not end up with an extra loaf? (They freeze beautifully!)

---

Tips for Success:

• Watch the dough, not the clock.
  Same-day recipes move faster, but your dough still needs time to rise properly. Look for signs like a puffier dough that jiggles when you shake the bowl.
• Keep it warm.
  A dough temperature around 78–80°F is ideal. Cooler dough will slow fermentation, even if you’re using warm water and extra starter.
• Don’t rush the final proof.
  Same-day sourdough recipes are prone to under-proofing. Make sure your dough looks airy and slightly domed before baking — even if it means giving it a little extra time.
• Use an active starter.
  Your starter should be bubbly, strong, and recently fed. A sluggish starter will slow everything down and could make same-day baking frustrating.
• Be flexible.
  Every kitchen is different! If your dough needs an extra 30 minutes here or there, that’s totally normal. Visual cues are more important than strict timing.

Step-by-Step video Tutorial:

Grab the printable recipe, and if you want to follow along step-by-step, check out the YouTube video! If you try this same-day sourdough, tag me—I’d love to see your loaf!