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Simple Bread Machine Sourdough Recipe

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. Hi Katie. Thank you for this recipe I will try to make it today. I have not had any success with sourdough bread yet. I have been trying to make a great starter for 2 months. Hopefully the last try will be ready today. My question is, can I freeze it for a day before baking it? I am taking it to my daughters cottage tomorrow, so I have to make it today, but we won’t bake it until two days from now.

    Reply

    1. connie, I have never had any luck freezing any type of sourdough dough. the best plan would be to bake, let it fully cool and then freeze the finished loaf. or make the dough, shape, put it in the fridge and keep it refrigerated for some extra time.

      Reply

  2. 5 stars
    Fantastic Recipe! I hate it when people say how the recipe was perfect and then go on to show you how they changed it…but I’m going to be that person 🙂 I used the recipe as written but made the following “tweaks” in cooking that worked well for me. Twice so far!

    1. I mixed all the ingredients except salt in my stand mixer before letting them rest. I have carpal tunnel, so this is much easier on my hands.
    2. I baked on parchment in a dutch oven so no need for messing with the steam. I put my dutch oven in the oven when I preheated so it was to temperature when I put the loaf in. I cooked it at 450 degrees for 17 minutes (I have a convection oven so things tend to go a bit faster for me) and then removed the lid.
    3. I inserted a probe thermometer into the bread and cooked it to 200 degrees inside, removed and let rest for 4+ hours.

    PERFECTION!

    You’ve made sourdough a reality for my family on a regular basis now! With the dough and first rise in the bread machine, it makes it easy to work around my schedule. Thank you so much!!! I’m looking forward to many happy loaves!

    Reply

  3. 5 stars
    Thanks for sharing this recipe. My results have been outstanding. Works with light and dark rye flours too.
    It’s so easy – just as long as I remember to plan far enough in advance!

    I’ve struggled before now, but it’s sooooo good to have a recipe that just works.

    Thank you again

    Reply

  4. 5 stars
    Never made sourdough before and this recipe comes out great! I’ve made it several times. I normally don’t make that deep a cut across the top. Does it help to do that?

    Reply

    1. Sharon it just helps to give your loaf an “ear” where it sort of rises up. just for looks 🙂

      Reply

  5. Katie
    To fill you in a little on my first success…….I used the french dough cycle (3h35) instead of the usual of 2h20. It was too late at night to take out of the machine and put on a tray in the fridge so I left it all night in the machine. This morning I took it out, shaped it on a tray and baked with no further resting. Excellent result! Would it have been even better if it had been in the fridge overnight instead of the machine?

    Reply

  6. 5 stars
    My first success with sourdough. First time I used your method and recipe and it worked brilliantly. Thank you.

    Reply

  7. I have been baking sourdough bread using this recipe once or twice a week. I knew it was gonna happen one time that I forget to put the paddle in the bucket. Multitasking. I realized when I was washing the bucket after the first 3 hr rise ( the dough looked different too). I decided to proceed and see what happens. I also did not wait for the 4 hrs before cutting the bread. The bread did not rise as much and the sourdough taste was not there. I assume lack of rising is due to improper kneading, lack of sourdough taste is due to not waiting the 4 hrs?
    It will notahppen again.
    My next sourdough bread is with roasted garlic and rosemary, which will be added when the dough cycle beeps for add ins.
    BTW, have not tried any other recipe.. no need as this one is highly recommended.

    Reply

    1. gemma I’ve done that too! it not rising makes sense to me but I wonder why it didn’t have the same flavor? anyway, know that everyone has a sourdough bread snafu now and then! hope the garlic and rosemary version goes well!

      Reply

  8. 5 stars
    Really great recipe and a lot less complicated than the artisan recipe someone gave me, but the taste and texture are almost identical. It’s also pretty forgiving. I’m at high altitude and add less flour and then eyeball it for the right texture of dough and it has never been a problem. Don’t use a scale either.

    Reply

    1. so happy you liked it ivy! I’m not sure why so many people think complicated sourdough methods are the best! ????

      Reply

  9. Hi!

    I would like to make sourdough bread bowls and use this recipe. Can you recommend how to multiply and/or split this recipe to make 6 bowls? I know I shouldn’t try to stick double the recipe in the machine so I will do it twice or three times or however many. Just not sure how big the results of this are.

    Reply

    1. Wendy you could double the recipe in the machine. it doesn’t come halfway up the bucket when it rises so I think it will be fine. that should be enough for 6 bread bowls

      Reply

  10. I made this several times and each time worked out better,except this time. I noticed as it was in the fridge it was not rising smoothly. It had cracks in the loaf. Left overnight and it didn’t rise much. Baked it and sliced after it cooled. Tasted favourable but heavy. Any ideas what went wrong? Somewhat disappointed as my daughter requested a loaf to take to the lake for her weeks vacation.

    Reply

    1. patricia, sometimes it just happens that a loaf doesn’t turn out as well and there’s no real reason. it could be that as the humidity increased your flour absorbed more water in storage. did the dough seem very sticky s you were handling it? the other explanation is your starter wasn’t as well fed as its been in the past.

      Reply

  11. 5 stars
    This recipe works. It’s easy to follow and execute.
    I make a slightly smaller 300g loaf and it works every single time.
    A sourdough loaf without fuss. Hooray.
    My bread machine’s dough cycle has a half hour pause before it starts kneading so I’ve been able to cut out the ’30 minute counter rest’ by putting the mixed dough straight into one side of the dough bucket and adding the salt to the other side. I then select the dough cycle program and leave it alone for 6 or 7 hours before the, tip it out and stick it in the fridge stage. Brilliant.
    Thank you for including grams in your measurements as well as cups and pounds and ounces.
    It makes life so much easier than converting all the time.

    Reply

    1. hi lorraine! I’m so happy to hear that it’s working well, and I love the tip about the smaller loaf, as I’d like to try that too! happy I could simplify your sourdough life 🙂

      Reply

  12. I have been making my own bread with a bread machine for years using only the dough cycle and shaping it in my loaf pan for the final rise, but these days bread flour and yeast are hard to find (at least in my town it is). So I thought about making sourdough bread with a starter, and getting away from yeast and bread flour until “things” hopefully get back to normal. Your recipe is the easiest and close to what I have been looking for but I have a few questions. When shaping the bread, can I us my loaf pan? And can I use regular flour?

    Reply

    1. christine, this really does better on a baking sheet so it can puff up in the oven. all purpose flour is fine but you’ll need to reduce the water considerably, about 20%. they absorb water at very different amounts 🙂

      Reply

  14. 5 stars
    Definitely five stars. I tried two other sourdough recipes before I found yours. I’m so glad I did! Thank you for your clear directions also. My family LOVES this bread. A round of applause for my first sourdough starter, Althea.

    Reply

    1. Brenda, search my site for sourdough starter and you’ll find detailed instructions for starting one and for maintaining it 🙂

      Reply

  16. 5 stars
    Hi Katie,
    Thank you for your reply, the bread still tastes great so definitely going to try it with 1/4 wholemeal flour next time! Thanks again

    Reply

  17. 5 stars
    Hi, I’m not a baker and we’ve tried a few different recipes but this one is spot on! The bread tastes awesome! Thank you for posting this recipe.
    I thought I’d try the recipe with wholemeal bread flour instead and it didn’t rise as much, definitely more stodgy and the bottom feels uncooked. Any thoughts on what I could tweak to make the wholemeal version as good?

    Reply

    1. It’s just a trickier flour to get a good result with. You can try adding a little more water, letting it rise longer, or backing off and doing just 1/4 whole wheat then increasing the amount from there. until you find your limit.

      Reply

  18. 5 stars
    Hi Katie! Why not preparing the dough and letting it autolyse in the mixer? Have you had any inconvenient with that? I already have experience on sourdough bread but never used the machine for mixing and kneading. Great recipe!!

    Reply

    1. hi Juan, you definitely could do that, I just don’t like to deal with my mixer unless have I to, it’s sort of a pain

      Reply

  19. Hi there! Thanks for putting this out there. After the bread has been shaped to I have ti refrigerate it? Is there an amount of time I can leave it on the counter and then bake it ?
    thanks
    Tess

    Reply

    1. you can experiment with another room temperature rise, about 3 hours, but this will vary a LOT depending on the temperature of your room.. I just like the overnight fridge method because there’s no risk of over proofing and it develops flavor.

      Reply

  20. 5 stars
    I too suffered from the ‘flat, weird situation’ time and time again. This recipe is fantastic. I make my usual yeast bread by bread-maker so this was easy for me. Beautiful loaf with just the right texture. Now eating it toasted on the second day. Glorious. Thank you very much from a happy bread baker in Tasmania

    Reply

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