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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, I can’t wait to try this recipe. Finally a sourdough recipe that isn’t complicated. Thank you!! I just have one question, hopefully you can help me. My kids, unfortunately don’t like the sour taste of the bread, is there any way to make it less tangy. Thanks

    Reply

    1. carm I would do a 4-5 hour room temp final proof instead of the overnight proof if you like it less sour. I don’t find this recipe very sour, though, as its written. 🙂

      Reply

  3. 4 stars
    I love this recipe and the simplicity of making what is normally a complicated loaf of bread!
    I never have time to read these long recipe posts, I jump straight to the recipe, so I was confused about how long to wait before adding salt and had to go back and read the full blog. I wonder, could you please add the time to Step 1 – the 30 minute wait before you add salt before you put in breadmaker? Many thanks!

    Reply

  4. 5 stars
    Brilliant! Takes very little effort and produces a superb loaf. For a change I’ve been adding a tablespoon of virgin olive oil and a tablespoon of honey to the liquid at the start.
    Very pleased with your recipe, thank you

    Reply

  5. 5 stars
    Wow this recipe is a 10. It’s clearly explained, really simple using the bread machine, and so delicious. I highly recommend you try this.

    Reply

  6. 5 stars
    Love making my bread almost every day – always use this recipe and it always works unless I ‘rip’ across the risen dough. Make sure it keeps its rise by getting the dough from the bread machine carefully in one piece as far as you can and don’t stretch it too far.
    I sometimes make it with 2 cups bread flour and one cup plain (all purpose) and it works just as well.
    Very timely if you work full time and only have time to work it from teatime to bedtime every day.

    Reply

  7. 5 stars
    Hi, this is the 5th time I made sourdough bread. Using your recipe, 1 time success. But it turn out sour , can I reduce the starter. Many Many thanks. Easy recipe 🙂 🙂

    Reply

    1. Try keeping it out of the fridge overnight and bake first thing in the morning – keeping it cool makes it more sour.

      Reply

    1. hi Kate, you can! you’ll need to take out the bucket and cover with plastic and have it rest in the fridge overnight after a gentle shape. then in the morning put it back in. you’ll need a machine with a bake only cycle OR to watch it and stick it on when it switches to bake 🙂

      Reply

  10. Hi,

    This recipe is really good, but I was wondering if I could add some rye flour in. Would I need to adjust water amount or add any gluten powder? Also, this crust of this bread is quite tough to chew. Any suggestions for making it easier on the jaw?

    Thanks

    Reply

    1. talia reduce the baking temp by 25 degrees for a softer crust. yes you can add rye. I would start w/ 10% of the total flour and increase it more each time you bake. no need to change water or anything else 🙂

      Reply

      1. Would it be the same for whole wheat flour? I have King Arthur 100% whole grain whole wheat flour with 14% protein content. Can I try replacing 10% of bread flour with the whole wheat without changing any other ingredients? Thanks.

        BTW, after 2-3 epic fails in trying to knead, fold, pinch sourdough, I found your recipe. It has become my weekly bread. Thank you! (My husband thanks you too!)

      2. Hi Carmen! Yes, substituting at 10% will be fine just as written. A few readers have gone up to 1/3 or even 1/2 whole wheat and kept everything else the same. I’m glad you’re enjoying the recipe!

  11. 5 stars
    I have made this several times and I appreciate how easy the low-hydration dough is! One question: when shaping the loaf, is the idea to keep the dry side up, sticky side up, or doesn’t it matter? I wasn’t sure from the recipe whether to shape on the counter first (nope, at least not with sticky side down and no flour in the counter!), or shape directly on the parchment. Then I looked at the video and saw you just shape it between your hands and not on a surface. I will try that next time, but still wondering about where the sticky side goes. Thank you!

    Reply

    1. I keep the stickier side on top because it shapes a bit smoother. but I don’t think it really matters! I’m glad you like the recipe!

      Reply

  12. 5 stars
    Dusted off my bread machine after I friend shared some of her sourdough starter with me. Love that I can still use my bread machine without having to have any yeast on hand. Have made several of these loaves over the past few weeks and each one has turned out great!

    Reply

  13. 5 stars
    wowwwww I’m completely blown away abt this particular sourdough recipe. I have been making sourdough for 2-3 yrs now and this bread reminded me of the bread I would buy from the local bakeries in italy. My loaf was perfect, in texture, taste and crunch. This bread is perfect for any occasion. Cant believe I been searching so long to find a great recipe for srdgh in a bread machine.This is my absolute favourite now I must find a sourdough croissant. Thank you.

    Reply

  15. Hello again, salt it says everywhere that it will kill the yeast, I am not sure that it does found an excellent croissants recipe and was amazed that the salt was added to the water and instant yeast before adding the flour etc. https://www.youtube.com/watch?v=uz_eiTIYKIg&t=6s its fool proof works perfectly every time and the resulting croissants are delicious, regards, Claudine

    Reply

  16. Hello Katie, this is just what I was looking for! why sugar? bread dough doesn’t need sugar, Australian bread machine recipes put sugar, butter and powdered milk as well as water, flour, yeast and salt, sugar, butter powdered milk are not needed and the bread works perfectly well without, I made it lots of times.
    regards, Claudine

    Reply

  18. Great recipe – many thanks. For those of us in the UK and Europe the only addition to make it perfect would be to put 230 C in brackets after 450! I suspect (but do not know) Derek (just posted) may have been using a fan oven since the jump down from 230C to 200 C is rather a big one!

    Reply

  19. 5 stars
    I have used this recipe twice and am very satisfied with the results. I use a mixture of wholemeal and plain bread flour. I think the cooking time is a little long, 35 minutes at 200C is adequate.

    Reply

  20. 5 stars
    This was just what I needed to keep making sourdough bread…my first two were so bad I threw them out…but with your recipe and my bread machine I have a beautiful yummy bread…it looks great and it’s taste and texture are wonderful…thank you so much !

    Reply

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