Bread Machine Sourdough
Bread machine sourdough is everything you love; light, airy, and packed with flavor, all wrapped up in a perfectly crisp crust. And the best part? It's way easier to make in your bread maker than you'd ever expect!
Sourdough Bread In The Bread Machine
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!
This article was updated April 2025 to add new photos and weights in the recipe card, the recipe itself is unchanged!
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Tips
- New to sourdough? Need a starter? Check out my super easy sourdough starter. It’s ready in 24 hours!
- 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.
- 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!
- 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.
- If your discard is straight out of the fridge and you still want to use it, opt for the Whole Wheat setting on your bread maker – this cycle should have a preheat phase which can help bring your cold discard up to temp quickly!
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.
Yeast: Because sometimes you just want instant gratification when it comes to sourdough goodies, this includes instant yeast. You’ll be enjoying freshly baked sourdough bread machine bread in mere hours with this recipe!
If you don’t have instant yeast, or bread machine yeast, you can use active dry yeast. Increase the amount to 2 1/2 teaspoons of active dry yeast and add it along with the liquid ingredients instead of on top.
Read More: Bread machine yeast substitutes
How To Make Bread Machine Sourdough Bread
Add Ingredients To Bread Pan:
- Combine the liquid ingredients: 1 cup sourdough starter or discard, 3/4 cup warm water, 2 tablespoons vegetable oil, 1 1/2 teaspoon granulated sugar, and 1 1/2 teaspoon coarse kosher salt in the baking pan of your bread machine.
- Layer the dry ingredients as follows; 3 cups bread flour followed by 1 1/2 teaspoons rapid rise or bread machine yeast. Either sprinkle the yeast on top of the flour, where it's not touching the water or create a well in the flour, then add the yeast there.
Bake:
- Place the baking pan into the bread machine. Select Basic, Light Crust, and 2 lb Loaf options. If your machine does not have all these settings, simply select the Basic or White setting.
- Allow the bread machine to bake.
This is the hard part! Walk away! You'll be tempted to check on your bread and then start panicking cause the texture looks weird, the dough looks too wet, or the corners still have dry flour. Don't worry, I did all the peeking for you through the process - pics are below.
- I like to remove the mixing paddle after the last punch down. Here you can see the dough before the final rise.
- Fully proofed dough prior to baking.
Cool:
- Remove the bread pan from the bread machine. Overturn the baked loaf onto a wire mesh cooling rack. It's important to get to your machine as soon as possible once it beeps complete to avoid it kicking into keep warm mode, this will dry out your bread and make it less than pleasant.
- Brush the top of the loaf with butter.
- Allow the bread to cool completely (if possible, I know it's hard!) before cutting.
Bake In The Oven
You can certainly bake this bread machine sourdough bread in the oven! Follow these steps:
- Follow steps 1-3 as you would if baking in the bread machine.
- Place the baking pan into the bread machine and choose the “Dough” cycle.
- 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 dish with a clean kitchen towel and allow to rise for 45- 60 minutes, or until nearly doubled in size.
- Near the end of the rising, preheat the oven to 350f.
- Bake your loaf at 350f for approximately 40 minutes or until golden brown on top. You can check the doneness with an instant read thermometer - the internal temperature should be 195- 200f.
- Turn baked loaf out onto a wire rack, then using a pastry or basting brush, brush the top with softened butter.
Variations + Substitutions
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 or sealed plastic bag and store it at room temperature. It'll stay fresh for 2-3 days.
Freezing a Whole Loaf:
To freeze, wrap the loaf tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Freeze for up to 3 months. When you're ready to enjoy it, let the loaf thaw at room temperature for a few hours-no need to unwrap it until it's fully defrosted.
Freezing Slices:
For easy, grab-and-go portions, slice the cooled loaf and lay the slices in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. This way, you can pull out just what you need. Toast or let thaw at room temperature and you're good to go!
Want the full scoop? I'll send the ingredients and step-by-step instructions straight to your inbox so you can bake along with me, no scrolling or guessing required!
📖 Printable Recipe
Bread Machine Sourdough Bread Recipe
Ingredients
- 1 cups sourdough discard, stirred down 270g
- ¾ cup warm water 170g
- 2 tablespoons vegetable oil 25g
- 1 ½ teaspoon granulated sugar 6g
- 1 ½ teaspoon coarse kosher salt 8g
- 3 cups bread flour 400g
- 1½ teaspoon instant or bread machine yeast 6g
Instructions
Bake In Bread Machine:
- Combine the liquid ingredients: 1 cup sourdough discard, ¾ cup warm water, 2 tablespoons vegetable oil, 1 ½ teaspoon granulated sugar, and 1 ½ teaspoon fine sea salt in the baking pan of your bread machine.
- Layer the dry ingredients as follows; 3 cups bread flour followed by 1½ teaspoon rapid rise or bread machine yeast. Either sprinkle the yeast on top of the flour, where it's not touching the water or create a well in the flour, then add the yeast there.
- Place the baking pan into the bread machine. Select Basic, Light Crust, and 2 lb Loaf options. If your machine does not have all these settings, simply select the Basic or White setting.
- Once the bread machine has completed its cycle, remove the bread pan from the bread machine. It's important to get to your machine as soon as possible once it beeps complete to avoid it kicking into keep warm mode, this will dry out your bread and make it less than pleasant.
- Overturn the baked loaf onto a wire mesh cooling rack then using a pastry or basting brush, brush the top with softened butter. Allow the bread to cool completely (if possible, I know it's hard!) before cutting.
Bake In Oven:
- Combine the liquid ingredients: 1 cup sourdough discard, ¾ cup warm water, 2 tablespoons vegetable oil, 1 ½ teaspoons granulated sugar, and 1 1/2 teaspoon fine sea salt in the baking pan of your bread machine.
- Layer the dry ingredients as follows; 3 cups bread flour followed by 1½ teaspoons rapid rise or bread machine yeast. Either sprinkle the yeast on top of the flour, where it's not touching the water or create a well in the flour, then add the yeast there.
- 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 dish with a clean kitchen towel and allow to rise for 45- 60 minutes, or until nearly doubled in size. Near the end of the rising, preheat the oven to 350f.
- Bake your loaf at 350f for approximately 40 minutes or until golden brown on top. You can check the doneness with an instant read thermometer - the internal temperature should be 195- 200f.
- Turn baked loaf out onto a wire rack, then using a pastry or basting brush, brush the top with softened butter.
Notes
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 or sealed plastic bag and store it at room temperature. It’ll stay fresh for 2–3 days. Freezing a Whole Loaf:To freeze, wrap the loaf tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. Freeze for up to 3 months. When you’re ready to enjoy it, let the loaf thaw at room temperature for a few hours—no need to unwrap it until it’s fully defrosted. Freezing Slices:
For easy, grab-and-go portions, slice the cooled loaf and lay the slices in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container. This way, you can pull out just what you need. Toast or let thaw at room temperature and you’re good to go!
Recommended Equipment + Ingredients
Nutrition
This article was updated April 9, 2025 to add new photos and weights in the recipe card, the recipe itself is unchanged! The original photos can be seen below.
You don’t need to score it before baking in the oven? Is it also okay to bake in a dutch oven? Same temperature and time?
This is not an artisan style bread, it is leavened with yeast and more like a sandwich bread, so it does not require scoring!You can certainly bake it in a dutch oven, but it works great in a loaf pan too
Great recipe! I love that it is so easy to make. I have been stirring in nuts, cheeses and herbs. It consistently turns out crusty on the outside and moist on the inside (I use the dark setting). Thank you so much for this recipe!
I love it! I need to start adding things lol
Oh my life! I’m new to sourdough making and am slowly improving my hand made loaves (they are at least edible). I thought I’d try this in my bread machine and was, I had to admit, a bit sceptical as to whether it would work for me but I’ve have just turned out a gorgeous light sourdough loaf! If I could send a photo I would. Thank you, thank you, thank you.
Best news, Sue!! Happy to hear you enjoyed it.
Excellent very very soft!
Does anyone have the ingredients in grams?? I always weigh my ingredients!
Hey Donna, sometimes I do my discard recipes in cups and sometimes in grams. I should try to do them in both…. Next time I make this, I’ll try to update the recipe with grams!
I make this bread at least once a week. We all love it!
So happy to hear this, Jessica!
Hi!
I tried the recipe in my Cuisinart bread machine …not a fan. The crumb was dense and the crust really tough..not crispy.
I followed recipe …wonder what I did wrong?
Sorry to hear you didn’t enjoy it – this recipe consistently gets good reviews for me. Can you tell me a bit about your process? Was your flour high protein? Did you use the scoop and level method to measure the flour? How was the discard, stiff or liquidy?
I’m making this for the first time and want to be sure I understand the directions. You combine/mix ingredients up until the flour, not layer like you often do with bread machines??
Hey Patti, yeah I like to mix the liquid things to before I add to the bread maker. In my recipe testing I found that worked a bit better!
When baking in the oven can you use pan with cover to bake? I have an enameled cast iron loaf pan with a top and wanted to try to bake this recipe in my pan. Thanks for sharing your recipes, I am a newbie to bread making.
What is sourdough discard?
Hey Jeanie, sourdough discard is the portion of your sourdough starter that is unfed. You can read more about it on what to do with sourdough discard, how to store sourdough discard, and in my sourdough starter guide!
The top of mine turned out weird-used french loaf setting and medium crust
Hey Shell… What do you mean by weird? I’ll try to help you diagnose!
Just tried it and it is a very good recipe.
I have lots of bread recipes, never buy a loaf of bread, always through the good stuff in my bread. I use flax seed meal, fax seed pumpkin seeds, everything bagel seasoning.
I always let my Zojirushi bread machines do the kneading.
This is going to be a go to for me. Thank you
Carolyn Sue Hall
I’ve tried several sourdough recipes for the bread machine, and this was the best one by far. Because of the full cup of sourdough, the bread had a wonderful tang. The crumb was just right, and the crust nicely crisp without being overly hard, making it easy to slice. My only challenge was that the dough was a bit wet, but I’ll adjust then on my next loaf, using a bit less water. Thanks for a great recipe!
So happy to hear you enjoy the recipe, Diane!