Simple Bread Machine Sourdough Recipe

ByKatie
395 Comments

Most people love the idea of baking with sourdough because they see pictures of beautiful artisan loaves with deep crust, slashes, and all the rest. And then the reality of their bread is a flat, weird, situation that is not quite what they expected. Anyone else?

It’s time to end that sadness forever. Because once you master this bread machine sourdough recipe you’ll have a foolproof loaf you’ll be proud of every time.

Bread Machine Sourdough (Foolproof, No Yeast!)

A truly simple sourdough recipe that is kneaded in your bread machine.  A great everyday bread for the sourdough lover.
Print Recipe
cut sourdough loaf on board
Prep Time:30 minutes
Cook Time:45 minutes
rising time:18 hours
Total Time:19 hours 15 minutes

Equipment

  • Bread machine (with a dough cycle setting)
  • Large mixing bowl
  • Measuring cups and spoons
  • Damp tea towel or kitchen towel
  • Baking Sheet
  • Parchment paper
  • Rimmed baking sheet

Ingredients

  • 3 cups bread flour (15.85 ounces/ 450 grams)
  • 1 cup lukewarm water (7.75 ounces/ 220 grams)
  • ¾ cup fed sourdough starter (5.65 ounces/ 165 grams)
  • ½ tablespoon sugar
  • 1 ¾ teaspoon salt

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Instructions

  • Autolyze.  Combine the bread flour, sourdough starter, sugar, and water in a large mixing bowl. The dough will feel drier than typical sourdough—this is normal. Do not add more water. Use your hands to make sure all ingredients are incorporated into a cohesive ball. Cover the bowl with a damp tea towel and let the dough rest on the counter for 30 minutes.
    Tip: Pre-measure the salt and place it in a small container on the towel to remind yourself to add it later.
    bowl covered with towel
  • Knead.  After the autolyze, transfer the dough and salt into the bread machine bucket. Then, select the “dough” cycle. When the cycle ends, leave the dough in the machine to continue rising for 2-3 more hours.
    knead in machine
  • First rise.  Let the dough rise in the bread machine for 3-4 hours, including during the dough cycle. The dough should be noticeably puffier and soft to the touch, though it may not have doubled in size. This longer rise helps develop the flavor and texture of the bread.
  • Shape the loaf.  Prepare a baking sheet by lining it with parchment paper and sprinkling cornmeal over the surface. Carefully remove the dough from the bread machine and gently shape it into a round or oval loaf. The dough will be slightly sticky, but avoid using flour for shaping. Place the dough on the prepared baking sheet.
  • Second Rise (overnight proof).  Spray a piece of plastic wrap with cooking spray and loosely cover the shaped dough. Place the covered loaf in the refrigerator to proof overnight for 8 to 16 hours.
  • Prep for baking.  In the morning, preheat the oven to 450°F (230°C). Position two racks: one in the center of the oven and the other in the lower middle. Then, place an empty-rimmed baking sheet on the lower rack while the oven is preheating. Next, remove the loaf from the fridge. Dust it lightly with flour and use a lame or a sharp serrated knife to slash the top of the dough, allowing the loaf to expand during baking.
    dough slashed down center and on side.
  • Bake with steam.  When the oven is fully preheated, carefully pour 1 cup of water into the baking sheet on the lower rack to create steam. Immediately place the loaf on the center rack and close the oven door. Bake the loaf for 45 minutes until it reaches a deep golden-brown color. Remove from the oven and allow the bread to cool on a wire rack for at least 4 hours.
  • Slice and serve.  Once the bread has fully cooled (after at least 4 hours), use a sharp, serrated knife to slice the loaf into even pieces. Enjoy fresh or toasted with your favorite toppings!

Video

Notes

My sourdough starter is 100% hydration (equal parts flour and water).  If yours is dryer or wetter, you’ll need to add a bit more flour or water.
To make ahead, fully bake the loaf, allow it to cool completely, and freeze, well-wrapped, for up to a month.
I have sometimes skipped the autolyze step and thrown everything in the machine.  The loaf was still fine.😉
Before you begin, check that your sourdough starter is full of bubbles and ready to go.  Give it food 4-6 hours before you start or the evening before if it usually takes a while to get going.  This helps your bread rise well and taste amazing.
When you’re shaping the dough, it might be a bit sticky.  Avoid throwing in a lot of flour to fix this, as it could make your bread too heavy.  Wetting your hands can keep the stickiness at bay without messing with the dough’s moisture.
If you’re having difficulty moving or shaping the dough, a bench scraper can help.  It lets you lift and move the dough more efficiently without adding extra flour or overdoing the kneading.
Though the recipe suggests bread flour, feel free to mix in whole wheat or rye flour to change the flavor and texture.  Just remember, if you swap flours, you might need to tweak the amount of water since whole grains soak up more liquid.
It’s tempting to slice your bread fresh out of the oven, but waiting is key.  Letting it cool down for at least 4 hours on a cooling rack so the inside sets up correctly and doesn’t get squishy.
If the bread’s crust loses its crunch after storage, you can bring it back to life.  Heat your oven to 350°F (175°C), lightly mist the bread with water, and warm it for 5-10 minutes.  This trick gets the crust crispy again without drying out the bread inside.
Want to add a bit more pizzazz to your loaf?  After scoring, sprinkle on some sesame, poppy, or even a bit of coarse sea salt.  A quick spritz of water on the loaf before adding these toppings helps them stick better.

Nutrition

Calories: 138kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 408mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg
Servings: 10 slices
Calories: 138kcal
Author: Katie

Over time, this has become my go-to for daily baking. It’s incredibly easy, especially since my bread machine handles most of the kneading. With just a few basic ingredients and letting the dough rise overnight in the fridge, I always end up with a crispy loaf on the outside and soft and chewy inside.

It’s perfect for sandwiches, toast, or even just a buttered slice. At first, the dough might seem a bit dry, but I’ve learned that’s completely normal. Resist the urge to add extra water and trust the process, and it turns out perfectly every time.

I’m sure you’ll enjoy it as much as I do.

Tips for the Best Bread Machine Sourdough

  • If your kitchen is a bit cold, your dough might take longer to rise. If it’s not getting bigger after a few hours, don’t worry! Just let it sit a little longer. A warmer kitchen makes the dough rise faster, so watch the dough and don’t just watch the clock..
  • Use a food scale for your flour and water to get the amounts right, if possible. This helps make sure your dough has the best moisture level for a great loaf.
  • If you’re planning to bake your bread early, plan. The dough must stay in the fridge for 8-16 hours for its second rise after you shape it, so get that done the night before. This slow rise in the cold helps bring out a rich, tangy taste in the sourdough.
  • It might be tempting to let the dough rise a lot for extra flavor, but if it rises too much, it might either fall apart or not puff up right when baked. Keep an eye on its size and how it feels—it should look bigger but not too much. If you gently press the dough and it slowly bounces back, it’s good to go.
  • Steam is important for a nice, crispy crust. Pour water into a hot baking tray when you put the bread in. If you don’t have a tray with edges, a metal pan or a cast-iron skillet works, too, so do it quickly to trap it in the steam.
  • Cutting little lines in your loaf before baking helps it grow in the oven without splitting in random places. If you don’t have a special tool, a sharp knife or a razor works fine. Make quick, slanted cuts to help your bread open up nicely as it bakes.
  • If you prefer a softer loaf, check out this Sourdough White Sandwich Bread recipe. It’s perfect for toast or sandwiches, with all the sourdough flavor in a more traditional sandwich loaf.

Having the right equipment and ingredients matters when making bread with a bread machine using sourdough. Here’s what you should focus on:

ingredients-for-sourdough-in-kitchenaid
  • Sourdough starter: This gives your bread its taste and helps it rise. You can look for it at specialty food stores and farmers’ markets or order it online. You can also easily make your own at home with flour and water—it takes about 5-7 days to get a strong starter going.
  • Bread flour: This has more protein than regular flour, making your bread chewier and stronger. You can find it in most stores, but if unavailable, regular flour is okay, too, though your bread might not be as chewy because bread flour is higher in protein.
  • Bread machine: It does the kneading for you. If you don’t have one, kneading by hand or using a mixer works, but a bread machine simplifies the process.
  • Lame or sharp knife: Cutting the dough helps control how it expands when baking. If you don’t have a lame (a bread-making knife), any sharp knife or razor blade will do.
  • Cornmeal: Putting cornmeal on the baking sheet before baking adds texture and prevents sticking. Flour can also work, but cornmeal gives a nice crunch.

Having these things ready can help you bake better bread more easily. It’s all about being prepared!

Serving Suggestions

Serve this sourdough bread with softened butter and sea salt, a drizzle of olive oil and balsamic vinegar for dipping, a warm bowl of tomato soup, a cheese platter, or topped with avocado and poached eggs.

Troubleshooting and Help

Can I skip the autolyze step?

The autolyze step helps improve the dough’s texture, but if you’re short on time, you can throw everything in the bread machine and still get a great loaf.

My dough feels really dry—should I add more water?

It’s normal for this particular recipe. Once it rests and rises, the dough will soften and be easier to work with.

How do I know when my dough is done rising?

Great question! The dough should look noticeably puffier but doesn’t need to double in size. If you press it gently with a finger and it springs back slowly, it’s ready.

Can I bake this without letting it rise overnight in the fridge?

Yes, you can! If you’re in a rush, let the dough rise at room temperature for another 2-3 hours. The slow, overnight rise helps develop the sourdough flavor, so try it when you can.

Can I use whole wheat flour instead of bread flour?

Yes, you can substitute some or all of the bread flour with whole wheat flour, but remember that whole wheat flour absorbs more water, so you may need to add a bit more liquid. It will also make the bread a little denser, adding a great nutty flavor.

My loaf didn’t rise as much as I expected. What went wrong?

There are a couple of reasons this could happen. If your starter wasn’t bubbly and active when you used it, that could slow the rise. Also, sourdough can be slightly slow to rise, especially in cooler kitchens. If this happens, just give it more time to puff up! If you’re having trouble with your sourdough starter and wondering if it’s still alive, don’t worry! Check out this helpful guide on how to tell if you’ve killed your sourdough starter.

Can I add herbs or seeds to this dough?

You can mix in dried herbs like rosemary and thyme or seeds like sunflower or flax. Add them during the kneading stage in the bread machine or when shaping the dough. It’s a great way to add extra flavor or texture to the loaf.

Storage Instructions

Once the bread has completely cooled, wrap it in a clean kitchen towel or place it in a paper bag. This will help keep the crust crispy while preventing the bread from drying. Avoid using plastic, as it can cause the crust to become soft. Stored this way, the bread will stay fresh for about 3 days at room temperature.

You can also freeze it. First, let the loaf cool completely. Then, slice the bread into pieces, making it easier to use later. Wrap the slices tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. Remove as much air as possible before sealing the bag. The bread can be stored in the freezer for up to 1 month.

When ready to use it, thaw the slices at room temperature or pop them straight into the toaster. You can also reheat them in the oven for a few minutes to freshen up the crust.

If the bread has softened after storage, you can refresh it by placing it in a 350°F oven for about 5-10 minutes to crisp up the crust again.

I hope this recipe convinces you that making sourdough at home is easy and fulfilling. With a few basic ingredients and letting your bread machine do the heavy lifting, you can enjoy fresh, homemade bread any day.

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By Katie Shaw

picture of smiling female

Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

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395 Comments

  1. I wish I could post a picture, as it looks AMAZING. Thank you so much for your easy-to-follow recipe. I largely struck out with the bread machine only process, so this was my last hope. Can’t wait to taste it. Four hours seems like an eternity…

    Reply

      1. I managed to wait three hours, and it was delicious! Loaf two was also successful, though my ear became more of a PacMan / Audrey II from Little Shop of Horrors mouth, but I’m not complaining. Thank you!

    2. 5 stars
      Thanks.
      My first ever attempt and it to be in bread machine as too lazy to knead.
      Perfect result.
      Question. Would it work without the sugar??

      Reply

  2. 5 stars
    Perfect, simple, and tastes very good!
    I made it even simpler.
    What I just changed is that I never took the dough from the bread machine pan, from start, refrigeration, to baking.
    After the dough has finished rising 2 to 3 hours after the dough cycle, I punch it down a little, carefully scrape down the sides – still in the bread machine pan – and put the pan covered in the fridge overnight.
    The next morning I take the basket out, let it about 1 hour at room temperature, and then bake it in the bread machine with the ‘bake’ cycle (about 1 hour)

    Reply

    2. Hey Eric, did you still mix it in a bowl first? or did you do the first part in the bread machine too?

      Reply

  3. Can I use a proofing basket (instead of parchment paper on a sheet pan) for the overnight fridge storage in this recipe?

    Reply

  4. I’m in New Zealand. We use Celsius. I’ve just converted 450 to 220c – for me that seems super hot and I’m scared I’m going to burn it tomorrow when I cook it. Is it supposed to be that hot? Does the steam do something to counteract it?

    Also, I forgot to leave my dough in the bread machine for a few more hours and I’ve put it in the fridge already. Should I get it out for a bit and then put it back in the fridge again? Can’t wait to see how it goes?! Thanks for the amazing instructions.

    Reply

    1. yes it bakes at a high temperature and the steam does knock the temp down at the beginning. if you prefer a. softer crust, you can turn the oven. down. a bit a few minutes into the baking time.

      your dough should be fine rising just in the fridge 🙂

      Reply

      1. I forgot to slash it (I’m terrible at following recipes) so it doesn’t look like much but it TASTES SO GOOD!! Thank you so much for a an easy to follow and comprehensive recipe. LEGEND. Will definitely make it again and try and remember to slash it. Haha.

        Husband is eating it saying it tastes like a bought one and he is fussy as hell!!

        Thanks again!!

  5. Sorry for a newbie question, but what is “fed”starter. Mine has been brewing on my counter for eight days, do I need to do anything to it before baking with it?

    Reply

    1. I have never tried it, but I had a friend who did. you’ll need to reduce the amount of water to 3/4 cup plus 1 tablespoon because all purpose flour absorbs less. it won’t be as chewy but it should work.

      Reply

  8. 5 stars
    Thank you for great instructions and a great use for Fred the Bread (my starter!). This is heaven! Writing it up for inside my cupboard, it’s that good!!

    Reply

  9. 5 stars
    In lock down in Spain, no yeast available, so decided to try sourdough.
    3 weeks of failure.
    Then I saw your post.
    Success!
    Thank you. Xxx
    Such a detailed guide, I would have thought the original mix was too dry and added more water.
    The only thing missing in your info for beginners is how to know if the sourdough is ready.i knew about the water float test, because of all failures.
    I was giving up but after trying your recipe now a convert.

    Reply

    1. Gill I’m so happy it worked for you! I will add what you mentioned about the starter. Stay safe and keep baking. 🙂 -Katie

      Reply

  10. what about whole wheat flour? I have tried it but it seems a bit damp in the middle. (need to cook longer ? need more water?)

    Reply

    1. longer bake time or longer cool time. sourdough often seems “gummy” if you slice into it too early. whole wheat is going to be a denser loaf in generally which may be why is needs a little more time to bake. try turning down the temp about 25 degrees and giving it 15-20 more minutes so it doesn’t over brown the crust 🙂

      Reply

      1. Thanks for the tips, Katie. I’ll try that. Do you have a page that describes how to maintain starter? I feel like I am using up a lot of flour feeding half a cup a day!

  11. 5 stars
    This was the most accessible recipe for a home made sourdough loaf. Most other YouTube videos and recipes were too daunting.
    I use a rye starter (100% hydration) and don’t any yeast. The taste and texture was incredible despite teetering on a burned crust
    Tomorrow I’m trying a shorter baking time and a slightly higher hydration. Fingers crossed!
    Big thanks for your clear instructions

    Reply

      1. Where do I get the sourdough starter recipe? Want to use my bread machine too!

    1. Hi Andrea, yes. it needs to be a well developed and bubbly starter. (however, sometimes a starter will be very active and STILL fail the float test. a better test is whether the starter doubles in volume after 8 hours or so.) hope this helps 🙂

      Reply

  13. 5 stars
    Followed the instructions to the letter and made a delicious loaf. I used wholemeal flour & thought it might turn out heavy. It is heavier than I imagine it would be with white flour but it’s still a nice texture with great taste and I think healthier with wholemeal.

    Thank you!

    Reply

    1. that’s so great! and nice to know about the whole wheal flour, as I’m running low on bread flour!

      Reply

  14. 5 stars
    This was my second attempt at sourdough and it turned out incredibly well. My wife said it was the best she’s ever had. I’m biased but it was crazy tasty. My first was a disaster. I’m making it again to see if I just got lucky. My problem was the dough was too wet to work with easily. It turns out that my starter is wetter than most so this time I added a little less water and it handled better. I’ll keep you posted on this one.

    Reply

  15. 5 stars
    Love your easy and clear instructions! I’m on my second try because I failed to read “fed” starter right at the beginning of your recipe …. my bad :). Surprisingly, it still turned out delicious with no complaints on the home front! Just about ready to put my second try into the oven …. sure it’s going to be great. Thank you for sharing ????

    Reply

  19. 5 stars
    I’ve been trying on and off for 4 years to get a sourdough starter going. Came across your site and now I’ve just finished my first ever sourdough loaf. At 64 years old, better late than never. My husband rated it the best bread that he has ever had in all of his 68 years, so a huge thank you for this recipe. I am now hooked on keeping my starter alive, we’ve called him Bonefish Folley after a great Bahamian fisherman who has a fun song written about him. We dance to it every Friday at our Fish Fry here on Eleuthera and it always brings a smile to my face. Just like my little starter.Google the song and it will make you smile too. Thank you once again, island living is now even better.

    Reply

    2. 5 stars
      Hi Sonia, Love the name of your starter, I even looked up the song, “Bonefish Folley”. What a happy, cute song. What is a fish fry? Sounds like a fun celebration to look forward to every week. Blessings to you on your sourdough bread yummyness!!!!!!

      Reply

  20. 5 stars
    Great bread recipe.. success on the first try with my 11y/o daughter helping!!! We love sourdough bread and will try your recipe for rolls next. Thank you!!!

    Reply

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