Bread Machine Sourdough

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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.

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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!

Cross section of a loaf of bread machine sourdough.

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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.

Side view of a loaf of bread machine bread made with sourdough discard.

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!

Bread machine sourdough bread ingredients.

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!)

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.
Brushing the sourdough loaf with softened butter.

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!

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.
Overhead view of sourdough from the bread machine.

Bread maker: I have and love a BREVILLE 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!

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

Cross section of a loaf of bread machine sourdough.

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!
4.58 from 103 votes
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
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 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

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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51 Comments

    1. Hey Jennifer, you can use all purpose, but you may need to add more flour. All purpose has a lower protein content than bread flour which affects its ability to absorb water. If you want to use AP flour, I would keep a close eye on it during the mixing cycles!

    2. @Jennifer, i have used nothing but AP but being in North GA I added another tsp of instant yeast.. it has served me well

  1. I tried this recipe and now it is the only one I use! I use an older bread machine and set it at basic bread, dark crust, and then I use both extra rise beeps, so it probably gets an extra 20min. rise. I am going to try using a little whole wheat flour in the recipe and see how it goes. I will start with 1/4 cup. I think it would work well as a raisin bread too. Thanks so much for this recipe! So Good, and saves a lot of time and mess!

  2. This is the first recipe I have used where my loaf came out fluffy. I did put my starter in the fridge for several months and when i fed it, it was amazing this time! I just started trying to make bread a year ago and I am very happy with this recipe, I even shared a cup of starter and this recipe with a friend. I put some rosemary in the last one, but i will put 2 tbsp next time for a 2 lb. loaf.. THANK YOU!

    1. Me too! Adding the active yeast instead of relying solely on the starter was a game changer for me. I use the bread machine exactly as the recipes described, then bake in my oven on 450 in a dutch oven lined in parchment with lid/covered for 30 minutes, then remove lid and bake uncovered for another 15. I like a thick crust but the butch oven sometimes results in too dense of bread. The combination of this recipe has resulted in a perfect loaf!

  3. I ran out of flour but have a bag of 100% organic hard red spring wheat berries to grind. I also have a bag of rye Berries. What are your thoughts about that?

  4. This a wonderful loaf of bread. I found this recipe to be easy to do. Also I am a fan of this sourdough ingredients. I am just saying you should try this, and I am sure you will agree with me. This is great. Thanks. SB.

  5. Tried this recipe and it was a success. Instead of using the dough cycle I completed the bread in the bread machine and removing the paddle when prompted on the machine.

    1. I have not tested this recipe with those modifications. I can’t see why it wouldn’t make good rolls, or why you can’t sub honey for sugar, and butter for oil, I can’t speak to the egg. Sorry!

  6. Hi Ally, thank you for sharing this recipe just one question I am planning to bake this using my oven , do i need to do a second rise or just one rise is sufficient ? Thanks

  7. Hi can you make this without the yeast? I’d like to buy the breville machine but is the crusty loaf setting the same as a ‘sourdough’ setting? Or are we meant to adjust the dough and bake times accordingly? Thank you

  8. 5 stars
    I’ve made this a number of times now and it’s delicious. I need a bit more water that the recipe, but otherwise follow to a tee. Thank-you for the great recipe!

  9. I need help on why my dough got holes/divots in it during the last rise. When it baked it got even more holes/divots and cracks.. please help.

  10. 5 stars
    Amazing, delicious bread! Instead of spending 10+ hours on traditional sourdough, I can make this recipe in 3 hours with half the work and still get the sourdough flavor. I cannot recommend this recipe enough!

  11. I did the basic recipe and turned out great. Right after I added the cardamom, cinnamon and crasins. It did not rise. Everything is exactly the same (yeast from the same jar and sourdough discard from the same jar as first batch). Do I also need more yeast?

    1. That’s really strange! It should have risen even with the inclusions. The only thing I can offer is maybe a mis-measurement?

  12. Ally,
    I have just recently gotten in to sourdough. I’ve made brownies and other foods from discard that turned out great.
    This was my 3rd (& probably final) attempt at bread. First 2 tries were a disappointment. Not soft, too crumbly, not at all good for sandwiches.
    Your recipe is fantastic. I am now super glad I’m doing sourdough.
    Thank you so very, very much.
    Kerry

  13. Ally,

    Hi! Your sourdough recipe looks great! But I have a 1 lb bread machine. Would you tell me how to adjust the recipe?

    Thx!

    Cecilia

    1. Hi Cecilia,

      I haven’t tried it, but I’m guessing if you multiplied the ingredients by .66 (2/3rds) you’d end up with a recipe pretty close to 1 lb!

  14. 5 stars
    Tried this recipe for a second time and it turned out wonderfully. My starter is made of whole wheat and is always pasty so the amount of water I’ve added each time is the 3/4 cup plus 2 T. I like how it rises and its lighter taste. Holds its shape while slicing the entire loaf by hand.

  15. The bread came out great except the top was not smooth, it was very rough. What could cause that? I even added a few more tablespoons of water because it looked hard.

  16. Hi, I have a packet of Red Star sour dough yeast. It doesn’t give the bread that really sour dough taste but it is suppose to do a pretty good job. I have not used it yet. I was wondering if I could use this instead of the starter. It is used exactly as if you were using a packet of instant yeast. I just have NO luck with starters.
    thanks so much. Merry Christmas!!

  17. 5 stars
    This is the absolute best bread I’ve ever had! I used her recipe for the Easy Sourdough Starter to start. The taste, the crumb, everything about it is perfect! We are a family of 3 adults that very rarely ever bought bread, but I wanted to try making a loaf because my husband gets heartburn from store bought. I was kind of concerned about how to store it and keep it fresh since we don’t typically eat much bread…well we finished the entire loaf in less than 24 hours! Thank you so much for such an easy and delicious recipe!

  18. 5 stars
    Absolutely delicious! I used olive oil in place of vegetable oil. Next time, I may try my homemade seasoned olive oil for subtle flavor. It was very easy & I needed that today because I was doing taxes 🙄
    So thank you, my husband was astounded 😊

  19. 5 stars
    Thank you for this!! I’m new to sourdough and my bread has tasted fantastic but is turning out too dense. Adding yeast to supplement the starter has made this process much easier! I bake mine in Dutch oven with parchment, but I love using my bread machine for kneading and timing the dough. Really helpful article 🙂

  20. 5 stars
    Turned out perfect! My bread machine doesn’t have a French setting so I did the dark crust setting. (Old machine). Followed recipe to a tee. Thank you so much!!!!

    1. You could use active starter, the recipe time is so short that the starter won’t make much of an impact in leavening, but if you want to make it and only have fed starter, it will work. I wrote it as a way to use up some discard but discard is basically unfed starter, so no harm in swapping them out because the yeast is doing the heavy lifting!