Bread Machine Sourdough Recipe

Introduction

This bread machine sourdough recipe is perfect for those who love homemade sourdough but want a simpler process. Using sourdough discard and a bread machine, you can achieve a flavorful, crusty loaf with minimal effort. It’s a great way to reduce waste and enjoy fresh bread at home.

Ingredients

• 1 cup sourdough discard, stirred down (270g)
• ¾ cup warm water (170g)
• 2 tablespoons vegetable oil (25g)
• 1 ½ teaspoons granulated sugar (6g)
• 1 ½ teaspoons coarse kosher salt (8g)
• 3 cups bread flour (400g)
• 1½ teaspoons instant or bread machine yeast (6g)

Instructions

1. Step 1: Combine the liquid ingredients—sourdough discard, warm water, vegetable oil, sugar, and salt—in the baking pan of your bread machine.
2. Step 2: Layer the dry ingredients on top: first the bread flour, then the yeast. Make sure the yeast does not touch the water by sprinkling it on top or placing it in a small well in the flour.
3. Step 3: Place the baking pan in the bread machine. Select the Basic setting with a Light Crust and 2 lb Loaf option if available. Otherwise, use the Basic or White setting.
4. Step 4: When the cycle finishes, remove the pan promptly to avoid the keep-warm mode drying out the bread. Turn the loaf out onto a wire rack and brush the top with softened butter.
5. Step 5: Let the bread cool completely before slicing to preserve texture and flavor.

Tips & Variations

• If your sourdough discard is thick or paste-like, add an extra 2 tablespoons of water and monitor the dough during kneading, adding more water if needed.
• Measure flour using the scoop and level method for consistent results: stir the flour well, spoon into the cup, then level with a knife.
• To bake in the oven instead, use your bread machine’s dough cycle, then shape, rise, and bake at 350°F for about 40 minutes until golden and fully cooked.

Storage

Store your bread cut side down on a cutting board for up to 12 hours to keep the crust crisp but not hard. After that, transfer to a bread bag or sealed plastic bag at room temperature to keep fresh for 2–3 days.

To freeze a whole loaf, wrap it tightly in plastic wrap, then aluminum foil, and freeze up to 3 months. Thaw at room temperature before unwrapping.

For slices, freeze them on a baking sheet until firm, then transfer to a freezer bag. Toast or thaw slices as needed for quick meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of bread machine yeast?

Yes, instant yeast or rapid rise yeast works well as a substitute for bread machine yeast in this recipe.

What if my bread machine doesn’t have a light crust option?

If your machine lacks a light crust setting, choose the basic or white bread setting. Keep an eye on the bread toward the end of baking to prevent over-browning.

Bread Machine Sourdough Recipe

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4.6 from 121 reviews

This easy and delicious Bread Machine Sourdough recipe uses sourdough discard combined with bread flour and yeast to create a soft, flavorful sourdough loaf with minimal effort. Perfect for beginners and busy bakers, you can bake it fully in a bread machine or use the dough setting followed by oven baking for a traditional crust. The recipe includes tips for measuring flour correctly and storing or freezing the bread to keep it fresh.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 3 hours (including bread machine cycle) or 40 minutes oven baking after dough preparation
• Total Time: 3 hours 15 minutes
• Yield: 1 loaf (1 ½ lb) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Liquid Ingredients

• 1 cup sourdough discard, stirred down (270g)
• ¾ cup warm water (170g)
• 2 tablespoons vegetable oil (25g)

Dry Ingredients

• 1 ½ teaspoon granulated sugar (6g)
• 1 ½ teaspoon coarse kosher salt (8g)
• 3 cups bread flour (400g)
• 1 ½ teaspoon instant or bread machine yeast (6g)

Instructions

1. Combine liquid ingredients: In the bread machine baking pan, add the sourdough discard, warm water, vegetable oil, granulated sugar, and fine sea salt. Stir to combine.
2. Layer dry ingredients: Add the bread flour over the liquids, then sprinkle the instant or bread machine yeast on top of the flour, making sure it doesn’t touch the liquid. Alternatively, create a small well in the flour and add the yeast there.
3. Set bread machine: Insert the pan into the bread machine and select the Basic, Light Crust, and 2 lb loaf options. If those options aren’t available, use the Basic or White bread setting. Start the cycle.
4. Finish baking in bread machine: Once the cycle finishes, promptly remove the pan to prevent the keep warm mode from drying out the bread. Turn the loaf out onto a wire cooling rack. Brush the top with softened butter for a golden finish.
5. Allow bread to cool: Let the bread cool completely before slicing, ideally to room temperature, which allows the crumb to set properly.
6. Alternative oven baking: For oven baking, after combining ingredients and layering as above, place the pan in the bread machine and select the dough setting.
7. Shape the dough: When the dough cycle ends, transfer it to a floured surface. Shape into a boule or loaf and place it in a greased baking dish.
8. Proof the dough: Cover the baking dish with a towel and let it rise for 45-60 minutes or until nearly doubled. Preheat the oven to 350°F near the end of the rising time.
9. Bake in oven: Bake the loaf for about 40 minutes until golden brown and an internal temperature between 195-200°F is reached, indicating doneness.
10. Cool and butter: Turn the baked loaf onto a wire rack, brush the top with softened butter, and cool completely before slicing.

Notes

• If your sourdough discard is thick, add 2 extra tablespoons of water and monitor dough consistency during kneading, adding more water if needed.
• Measure flour using the scoop and level method (stir flour in container, spoon into cup, level with knife) for consistent results.
• This recipe yields one 1 ½ lb loaf; due to bread machine size constraints, it cannot be doubled.
• Store cut bread cut-side down on a board for up to 12 hours; afterward, place in a bread or sealed plastic bag to keep fresh 2–3 days at room temperature.
• Freeze whole loaves wrapped tightly in plastic and foil for up to 3 months; thaw at room temperature before use.
• Freeze slices individually on a baking sheet before transferring to freezer bags for easy grab-and-go portions; toast or thaw before serving.

Keywords: sourdough, bread machine, easy bread, homemade bread, sourdough discard, baking, bread recipe