Easy Bread Machine Sourdough Bread Recipe - Crave The Good (2024)

Bread machine sourdough is light, airy, and delicious with a perfectly crisp crust. I bet you didn’t know it was so easy to make bread maker sourdough!

Kevy called me from work while I was reorganizing the fridge. Heavy sigh.

Usually, that’s a him job, because it doesn’t really bug me. But at this point, I’ve got various sourdough starters, discards, and somewhere-in-betweens happening in there and I have run out of room.

He was razzing me about my ferment-y buddies taking up all the fridge space and I thought to myself: I gotta deal with this and I really don’t need to eat more sourdough brownies!

This sourdough bread machine recipe is dedicated to using discard!

Easy Bread Machine Sourdough Bread Recipe - Crave The Good (1)
Jump to:
  • Tips + Tricks
  • Key Ingredients
  • How To Make Bread Machine Sourdough Bread
  • Bake In The Oven
  • Batch + Storage Information
  • More Sourdough Recipes To Try!
  • Variations + Substitutions
  • Recommended Equipment
  • 📖 Printable Recipe

Tips + Tricks

No. 1 –> New to sourdough? Need a starter? Check out my super easy sourdough starter. It’s ready in 24 hours!

No. 2 –> As with ALL my recipes, make absolutely sure to measure your flour using the scoop and level method. This involves vigorously stirring the flour in your container or bag, then spooning it into your measuring cup before leveling it off using the back of a knife or spoon handle. This ensures a more consistent result from batch to batch.

No. 3 –> This is a “quick” sourdough bread maker recipe as we are using discard and also instant yeast. It doesn’t have the same amount of tang as an overnight fermented sourdough loaf, but it’s damn delicious either way!

No. 4 –> Not all sourdough discards are equal. A fresher, recent sourdough discard will have a much more mild sour flavor than an aged discard that’s been hiding in the back of your fridge for 3 weeks. I prefer to use a discard that’s been fed within the last 7 days.

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Key Ingredients

Sourdough Discard:This recipe is pretty flexible when it comes to starter discard. Use the stuff you’ve been saving in the fridge for a week or use the leftover’s from this morning’s feeding. Just make sure your starter is 100% hydration, and you stir down any bubbles before measuring! Ensure your discard is near room temperature before using, and stir in any hooch that has accumulated on the top, this affects the flavor as well as the hydration level.

Flour: Use a high protein flour in this recipe, something like unbleached bread flour or all purpose flour with 13+% protein. Calculate protein content as follows:

Grams of Protein / Grams per Serving = _________ X 100 = ______%.
ex: 4g protein /30g per serving =.1333 x 100= 13.3% protein

Yeast: Because sometimes you just want instant gratification when it comes to sourdough goodies, this recipe is written with instant yeast included. You’ll be enjoying freshly baked sourdough bread machine bread in mere hours with this recipe!

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How To Make Bread Machine Sourdough Bread

  1. Combine sourdough discard, water, oil, sugar, and salt in the baking pan of your bread maker.
  2. Add the flour on top of the liquid ingredients.
  3. Sprinkle the yeast on top of the flour, avoid any wet spots.
  4. Place the baking pan into the bread machine and select the Crusty or French loaf setting.
  5. Once the bread has baked, remove it from the bread machine, and turn it onto a wire mesh rack to cool as soon as possible. Brush the top of the loaf with softened butter or margarine.
  6. Allow the sourdough bread to cool completely before slicing. (If you can’t wait, the bread is still delicious, but it’s just harder to slice!)
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Bake In The Oven

You can certainly bake this bread machine sourdough bread in the oven! Follow these steps:

  1. Follow steps 1-3 as you would if baking in the bread machine.
  2. Place the baking pan into the bread machine and choose the “Dough” cycle.
  3. Once the dough cycle is complete, turn the dough onto a lightly floured surface, and shape it into a boule or a loaf, then transfer it to a greased baking dish.
  4. Cover baking dishes with a clean kitchen towel and allow to rise for 45- 60 minutes, or until doubled in size.
  5. Near the end of the rising, preheat the oven to 350f.
  6. Bake your loaves at 350f for approximately 30 minutes or until golden brown on top. Turn onto a wire rack when done baking and brush with softened butter or margarine.
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Batch + Storage Information

Batch:

This recipe makes one 1 1/2 lb loaf of sourdough bread. Unfortunately, due to constraints in the bread machine it cannot be doubled.

Storage:

Store your bread machine sourdough cut side down on a cutting board for up to 12 hours before the crust becomes too crisp. After 12 hours, I recommend transferring it to a bread bag.

Your sourdough loaf can also be frozen. To freeze, cool the loaf to room temperature, then tightly wrap it in plastic wrap, slide it into a bread bag, seal it up and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap and allow to come to room temperature (1 -2 hours) before slicing and enjoying.

More Sourdough Recipes To Try!

  • Everything Bagel Sourdough
  • Whole Wheat Sourdough
  • Lemon Blueberry Sourdough
  • Rosemary Sourdough Bread

Variations + Substitutions

This is simply a base recipe. Get creative!

  • Swap the granulated sugar for brown sugar for a hint of caramel flavor
  • Use olive oil instead of vegetable oil
  • Omit the oil and use water instead for a crispier crust
  • Make it cardamom cranberry bread by adding 2 teaspoons cinnamon, 2 teaspoons cardamom, and 1 cup of chopped craisins.
  • Make it everything bagel bread by pausing the cycle immediately before baking, brush the surface of the loaf with an egg wash, and sprinkle generously with everything bagel seasoning.
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Recommended Equipment

Bread maker:I have and love aBREVILLE CUSTOM LOAF. It takes everything I throw at it, and I throw a LOT at it! It’s got a decent footprint and can handle larger batches of bread. I also love that the loaf pan is the perfect size to fit in my kids’SISTEMA SANDWICH CONTAINERS. Check out my other bread recipes!

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If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!

📖 Printable Recipe

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Bread Machine Sourdough

Allyson Letal

Bread machine sourdough is incredibly easy to make. It's got that familiar sourdough tang with none of the work! You'll love this fluffy, tender crumbed bread maker sourdough loaf!

4.55 from 91 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 35 minutes mins

Course Bread

Cuisine American

Servings 10

Calories 176 kcal

Ingredients

  • 1 cups sourdough discard stirred down
  • ¾ cup warm water *See Note 1
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoon granulated sugar
  • 1 ½ teaspoon fine salt
  • 3 cups bread flour *See Note 2
  • 1 teaspoon instant or bread machine yeast

Instructions

Bake In Bread Machine:

  • Combine 1 cups sourdough discard, ¾ cup warm water, 1 tablespoon vegetable oil, 1 ½ teaspoon granulated sugar, and 1 ½ teaspoon fine salt in the baking pan of your bread maker.

  • Add 3 cups bread flour on top of the liquid ingredients.

  • Sprinkle the 1 teaspoon instant or bread machine yeast on top of the flour, avoid any wet spots.

  • Place the baking pan into the bread machine and select the Crusty or French loaf setting.

  • Once the bread has baked, remove it from the bread machine, and turn it onto a wire mesh rack to cool as soon as possible. Brush the top with softened butter or margarine.

  • Allow the sourdough bread to cool completely before slicing.

Bake In Oven:

  • Combine sourdough discard, water, oil, sugar, and salt in the baking pan of your bread maker.

  • Add the flour on top of the liquid ingredients.

  • Sprinkle the yeast on top of the flour, avoid any wet spots.

  • Place the baking pan into the bread machine and select the dough setting.

  • Once the dough cycle is complete, turn the dough onto a lightly floured surface, and shape it into a boule or a loaf, then transfer it to a greased baking dish.

  • Cover baking dishes with a clean kitchen towel and allow to rise for 45- 60 minutes, or until doubled in size.

  • Near the end of the rising, preheat the oven to 350f.

  • Bake your loaf at 350f for approximately 30 minutes or until golden brown on top, turn onto a wire mesh cooling rack and brush the top with softened butter or margarine.

Notes

NOTE 1: If your sourdough discard is quite thick and paste-y, add an extra 2 tablespoons of water. Then keep an eye on the bread dough as it kneads through the first kneading cycle. You may need to add more.

NOTE 2: Flour must be measured using the scoop and level method. This involves vigorously stirring the flour in your container or bag, then spooning it into your measuring cup before leveling it off using the back of a knife or spoon handle. This ensures a more consistent result from batch to batch.

Batch:

This recipe makes one 1 1/2 lb loaf of sourdough bread. Unfortunately, due to constraints in the bread machine, it cannot be doubled.

Storage:

Store your bread machine sourdough cut side down on a cutting board for up to 18 hours before the crust becomes too crisp. After 18 hours, I recommend transferring it to a bread bag.

Your sourdough loaf can also be frozen. To freeze, cool the loaf to room temperature, then tightly wrap it in plastic wrap, slide it into a bread bag, seal it up and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap and allow to come to room temperature (1 -2 hours) before slicing and enjoying.

variations + substitutions

  • Swap the granulated sugar for brown sugar for a hint of caramel flavor
  • Use olive oil instead of vegetable oil
  • Omit the oil and use water instead for a crispier crust
  • Make itCARDAMOM CRANBERRY BREADby adding 2 teaspoons cinnamon, 2 teaspoons cardamom, and 1 cup of chopped craisins.
  • Make itEVERYTHING BAGEL BREADby pausing the cycle immediately before baking, brush the surface of the loaf with an egg wash, and sprinkle generously with everything bagel seasoning

Nutrition

Serving: 1sliceCalories: 176kcalCarbohydrates: 33gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 351mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 0.004mgCalcium: 6mgIron: 0.4mg

Tried this recipe?Let us know how it was!

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FAQs

What is the secret to good sourdough bread? ›

Top 10 Tips & Tricks for Making Sourdough
  • Use your sourdough starter at its peak. ...
  • Moisten the surface of the dough before baking for more rise. ...
  • Handle with care: be gentle with your dough. ...
  • Use sifted flour to make your sourdough less dense. ...
  • Soak your flour beforehand for a lighter loaf. ...
  • Just add water for softer sourdough.

Do bread machines have a sourdough setting? ›

You can use any bread machine or bread maker to make sourdough bread. It will not make the bread from start to finish, but you can use the dough cycle or part of the normal bread cycle to mix, autolyse, develop the gluten and start the bulk fermentation in your bread machine.

What are the pros and cons of eating sourdough bread? ›

Sourdough bread is a great alternative to conventional bread. It's richer in nutrients, less likely to spike your blood sugar, and generally easier to digest. Just remember that sourdough fermentation doesn't degrade gluten completely.

Is it cheaper to buy or make sourdough bread? ›

So if you look solely at the ingredients, it is cheaper to make your own sourdough. But if you bring other factors into it - it might not be as cheap. This post aims to show you how you can bake a classic sourdough loaf with a little work and no fancy equipment.

What is the best flour for sourdough bread? ›

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community.

How do you make sourdough bread lighter and fluffier? ›

Sourdough bread can be really light if you know how to play with your ratios. When I want a really fluffy, light loaf with a thin crust I work 300g starter to each kilogram of flour and 500g water (less or more depending on the kind of bread I'm making). A teaspoon of sugar helps.

What happens if you eat sourdough bread every day? ›

Can you eat sourdough bread every day? It's good news for sourdough super-fans. 'Sourdough is rich in carbohydrates which should make up around 50% of our energy intake every day, so there's no problem with eating sourdough daily,' says Tilt, who adds; 'it's delicious and I often do! '

Why do I feel good after eating sourdough bread? ›

May support gut health

Although the beneficial microbes in the starter tend to be lost during the baking process, the fibre and plant compounds, called polyphenols, become more bio-available. These act as an important fuel source for our gut microbes, which explains why sourdough is a gut-friendly choice.

Is sourdough bread anti-inflammatory? ›

Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet. The best sourdough and rye bread varieties to reduce gut inflammation are those made from whole grains.

Why is everyone making sourdough bread now? ›

Sourdough and fermentation

Klein, who's also editor-in-chief of FoodFamilyTravel.com, says part of the rise of sourdough is health-related. "It corresponds to the increase in interest in fermented foods," she says. Unlike bread made with commercial yeast, sourdough relies on wild yeasts and bacteria in its environment.

Which sourdough bread is best? ›

Top 10 Sourdough Breads
  • Bertinet Bakery. ...
  • Sainsbury's. ...
  • Warburtons. Gluten Free Artisan White Sourdough Cob. ...
  • Kingsmill. Sourdough White Bloomer Great. ...
  • Sainsbury's. White Sourdough Bloomer Thick Sliced Bread Taste the Difference. ...
  • M&S. Hand Finished White Cob. ...
  • Tesco Finest. White Sourdough Loaf. ...
  • Jason's. Wholemeal Ciabattin Sourdough.

Is it better to buy sourdough starter or make it? ›

Benefits of making a sourdough starter

The main benefit is the feeling of achievement! Additionally to this, if you can get it going fast enough it can be cheaper making it your own than buying one.

What makes sourdough bread more flavorful? ›

Generally a more mature and well established starter will produce a more flavorful, sour loaf. Hydration of the Dough - this affects how long your dough will take to ferment. A slightly lower hydration will take longer to ferment than a higher hydration loaf, leading to a bigger depth of flavor and sourness.

What makes a sourdough bread good? ›

Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb.

What is the secret behind the sour of sourdough bread? ›

A sourdough starter is made up of wild yeast and bacteria working together. The bacteria is where the sour flavor is coming from! Lactic Acid Bacteria are most active in the mid 80-90 degrees F, but that speeds up the wild yeast which prefer a more mild temperature of mid 70s F.

How can I make my sourdough rise better? ›

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise. And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

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