The present invention relates to a method for producing natural sourdough by using rice and rice yeast. The method comprises: a first sourdough step of mixing and adding 24.75 wt% of raw rice, 4.95 wt% of cooked rice, 19.80 wt% of rice yeast, 0.99 wt% of honey, and 49.51 wt% of refined water in a container, and evenly pulverizing liquid natural sourdough aged at 24C for 24 hours to be used as a pre-fermenting starter a second sourdough step of mixing and adding 39.61 wt% of raw rice, 14.85 wt% of rice yeast, 14.85 wt% of first sourdough, 0.99 wt% of honey, and 29.70 wt% of refined water in a container, and evenly pulverizing liquid natural sourdough aged at 25C for 24 hours to be used as a pre-fermenting starter a third sourdough step of mixing and adding 44.56 wt% of cooked rice, 9.9 wt% of rice yeast, 14.85 wt% of second sourdough, 0.99 wt% of honey, and 29.70 wt% of refined water in a container, and evenly pulverizing liquid natural sourdough aged at 25C for 24 hours to be used as a pre-fermenting starter and a fourth sourdough step of mixing and adding 49.51 wt% of cooked rice, 9.9 wt% of rice yeast, 7.92 wt% of third sourdough, 0.99 wt% of honey, and 31.68 wt% of refined water, and evenly pulverizing liquid natural sourdough aged at 25C for 24 hours to be used as sourdough. Accordingly, when bread is kneaded, rice yeast and raw rice are added, an excellent fermentation activity is ensured. Produced bread has savory and sweet flavors, and antibacterial properties of rice protein delay the aging of bread and affect digestion and in vivo metabolisms, thereby reducing blood cholesterol.본 발명은 쌀과 쌀누룩을 이용한 자연발효종 제조방법에 관한 것으로서, 그 제조방법은 쌀 24.75중량%, 밥 4.95중량%, 쌀 누룩 19.80중량%, 꿀 0.99중량% 및 정제수 49.51중량%을 혼합하여 용기에 넣고 섭씨 24℃에 24시간동안 숙성된 발효액종을 곱게 갈아 전일종으로 사용되도록 하는 1차 발효종 단계 쌀 39.61중량%, 쌀 누룩 14.85중량%, 1차 발효종 14.85중량%, 꿀 0.99중량% 및 정제수 29.70중량%을 혼합하여 용기에 넣고 섭씨 25℃에 24시간동안 숙성된 발효액종을 곱게 갈아 전일종으로 사용되도록 하는 2차 발효종 단계 밥 44.56중량%, 쌀 누룩 9.9중량%, 2차 발효종 14.85중량%, 꿀 0.99중량% 및 정제수 29.70중량%을 혼
