sourdough bread machine recipe
The Best sourdough bread machine recipe
My family loves how this bread holds up so well. It’s great for sandwiches, toast, or even just eating plain with a little butter. The kids swear by it for their lunches, and it’s always a favorite when we have company over. It’s that kind of bread that feels special but doesn’t take forever to prepare—just dump in the starter, add the flour and water, let it rise, and you’re good to go. Plus, the health benefits are real. The fermentation process breaks down some of the phytic acid in the flour, making the nutrients easier for the body to absorb. It’s not just a treat for the taste buds—it’s good for you too. And honestly? Once you get the hang of it, it’s one of those recipes that’s easy to tweak if you want extra flavor, like adding herbs or seeds, but the basics are foolproof. It’s the kind of bread that feels like home, and that’s what matters most.
Easy Sourdough Bread Machine Bread
A classic, artisanal sourdough bread made using a bread machine for convenience. Perfect for daily toast or sandwiches.
🥘Ingredients
- 2 cups (250g) all-purpose flour or bread flour
- 1 cup (240ml) warm water (~110°F/43°C)
- 1 tbsp (15g) active sourdough starter (75% hydration)
- 1 tsp (5g) salt
- 1 tbsp (15ml) olive oil
- 1 tbsp (10g) honey or maple syrup
- 1 tsp (5g) whole wheat flour
- 1/2 tsp (2g) cinnamon (for sweet variations)
👨🍳Directions
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1
Prepare your sourdough starter: If your starter is not bubbly or active, feed it 1:1:1 ratio (e.g., 50g starter + 50g flour + 50g water) 4–6 hours before baking. Let it sit at room temperature. -
2
Mix the dough: In a large bowl, combine flour, salt, and any optional add-ins (if using). Add warm water, sourdough starter, and olive oil. Stir until a shaggy dough forms. Cover and let rest for 15–20 minutes. -
3
Load the bread machine: Place the dough into the bread machine’s dough pan. Use the ‘Bread’ or ‘Sourdough’ cycle (check your machine’s manual for settings). Set the cycle to ‘Dough’ first, then switch to ‘Bake’ once the dough has risen. -
4
Bake: Follow the bread machine’s instructions. For most machines, this involves a dough rise (~30–60 mins), kneading (~10 mins), and bake (~30–40 mins). -
5
Cool: Remove the bread from the machine and let it cool on a wire rack for at least 1 hour before slicing. For a crispier crust, place the loaf seam-side down on a baking sheet and bake at 375°F (190°C) for 5–10 minutes.
🔧Equipment
- Bread machine
- Large mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Clean kitchen towel or parchment paper
- Bread pan (9×5-inch or similar)
- Oven (for optional proofing if needed)
📊Nutrition Facts (per serving)
📝Notes
Tips
- For a chewier crust, increase the olive oil to 2 tbsp.
- If your starter is too weak, add 1 tbsp of honey or sugar to boost fermentation.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a rustic look, score the dough with a sharp knife before baking.
- Adjust hydration (water amount) if the dough is too sticky or dry.
FlavorVariations
- Add 1/2 cup (60g) grated Parmesan cheese for a savory twist.
- Mix in 1/2 cup (60g) whole wheat flour for a nutty flavor.
- Sprinkle 1 tbsp (5g) dried rosemary or thyme on top before baking.
Watch Video Of How Easy Sourdough Bread Machine Bread Works
❓ Frequently Asked Questions About Sourdough Bread Machine Bread
How long does it typically take to make sourdough bread in a bread machine?
Making sourdough bread in a bread machine usually takes about 12 to 24 hours, depending on the machine model and your specific recipe. The active fermentation phase (where the dough rises) can take 4 to 8 hours, while the final proofing and baking process may take 1 to 2 hours (or longer if using a slow bake setting). Some machines have built-in timers, so you can set it and forget it!
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What type of flour should I use for a sourdough bread machine recipe?
For a traditional sourdough bread machine recipe, you’ll want to use a mix of whole wheat flour and bread flour (or all-purpose flour). A common ratio is 50% whole wheat flour and 50% bread flour (or all-purpose), but you can adjust based on preference. Whole wheat adds more flavor and nutrients, while bread flour (or AP flour with a higher protein content) helps with structure. If you don’t have whole wheat, you can substitute with 10% vital wheat gluten for better rise.
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Do I need to use a starter (sourdough discard) for this recipe, or can I use store-bought yeast?
While a sourdough starter (discard or active) adds authentic flavor and a probiotic boost, you can use store-bought yeast if you don’t have one. If substituting, use 1 tsp (3g) of active dry yeast for every 1 cup of flour in the recipe. However, yeast-based bread won’t have the same tangy, complex flavor as sourdough, and the texture may differ slightly. For best results, use a discard (discarded sourdough starter)—it’s free, easy to use, and works perfectly!
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Can I make sourdough bread in a bread machine without a starter, and if so, what’s the best way to do it?
Yes, you can make sourdough-like bread in a bread machine without a starter by using fast-rising yeast and a high-protein flour blend. Here’s how:
– Use bread flour or a 70% bread flour/30% whole wheat blend.
– Replace the starter with 1 tsp (3g) of instant yeast (or 1½ tsp active dry yeast).
– Add 1 tbsp honey or sugar to help activate the yeast faster.
– Increase hydration slightly (e.g., 65-70% instead of 50-60%) for a softer crumb.
– Bake on a slow bake setting (if available) for better texture. While it won’t be true sourdough, it will be closer to it than regular yeast bread!
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Why does my sourdough bread machine recipe not rise properly, and how can I fix it?
If your sourdough bread isn’t rising properly, here are common issues and fixes:
– Starter not active? Ensure your sourdough discard is bubbly and doubles in size within 4-6 hours at room temp. If not, feed it more (1:1:1 ratio of discard:flour:water) and wait 8-12 hours before using.
– Too much flour? Bread machines struggle with stiff doughs. Reduce flour by 1-2 tbsp and add 1 tbsp water if the dough is too dry.
– Cold environment? Sourdough ferments best at 70-75°F (21-24°C). If your kitchen is cooler, wrap the dough in a towel and place it in a warm spot (like a warm oven with the light on).
– Overproofing? Check the dough’s texture—it should be slightly puffy but not collapsed. If it’s too soft, let it rest for 1-2 hours before baking.
– Machine settings? Some bread machines need a longer fermentation cycle (e.g., 8-12 hours instead of 4). Adjust based on your machine’s instructions.
For best results, use a discard starter (not fresh starter) and let it ferment longer before baking.
