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

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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. 5 stars
    I made sourdough starter early this year after the pandemic hit. I have tried many recipes on the internet, trying to find the easiest and the one with the least hands on time, but with a great outcome. This recipe was what I was looking for. The only thing I do differently is to put it in my dutch oven overnight in the rerigerator instead of on the baking sheet. I skip the water and just leave the lid on for the first half hour of baking and remove the lid for the final 15 minutes. It’s a keeper. Thanks!

    Reply

  2. 5 stars
    Hi Katie, Thank you for this recipe! This is my umpteenth attempt at a bread recipe; I’m terrible at breadmaking but this one finally worked! I’m so happy! Saving this for every weekend =) do you have any fun tips for variations such as adding seeds?

    Reply

    1. hi myra! I’m so happy its been a success for you! if you want to add seeds (I like sunflower hearts!) do so at the last five minutes of so of kneading in the machine. you’ll need to set a timer for yourself unless your bread machine beeps for you. 🙂

      Reply

      1. hi bob that’s a separate process- search my sit for sourdough starter recipe and you’ll see step by step photos and instructions 🙂

    1. hi Megan! I would do five min on low, rest 5 minutes, five more minutes on low. and maybe another round. look for “windowpanes”. (search my site for kneading in a stand mixer and I have a video to show you what you’re looking for!)

      Reply

  5. 5 stars
    I’ve made this bread a few times now! Super easy and always wonderful. Especially since my starter has matured. Going to serve it today with a Cajun Corn Chowder. Thanks for the recipe ?

    Reply

  6. Love the recipe and process. I’ve been adjusting for my conditions over the past several months.
    1) I always weight my ingrediants, grams (g). Measuring by volume doesn’t seem to come out quite right for me.
    2) For a more sour flavor, I feed my starter a flour combo – 1/3 AP flour, 1/3 Rye flour, 1/3 Whole Wheat flour (whatever your total feeding amount – e.g., 40 g, 40 g, 40 g)
    3) I proof overnight in a 10″ oval proofing basket (banneton), it prevents is from flattening out overnight, adds a pretty design and takes up much less space in the fridge. NEVER bake in banneton – transfer to baking pan with parchment.
    4) I have a dual conventional and convection oven, so I bake first 30 min in conventional @ 440F with water/steam in bottom pan, then switch to convection with reduced temp to 395F for 10 minutes which produces a really nice cursty crust. NOTE: temps and times may vary depending upon your local temp, humidity and elevation.

    Reply

    1. to make a sandwich loaf? you can, but if you want a sandwich loaf I have a recipe that’s better for that- search the site for sourdough sandwich bread. its really soft

      Reply

  8. Hi Katie,

    I was given some starter, but even after feeding religiously, it hasn’t doubled or bubbled! How can I be sure that the starter is okay to use before I try your bread machine recipe? As well, I do a no-knead bread (also 3 cups flour) in a cast iron pot, which I understand can be used for this recipe too, but I bake at 425 for 30 minutes covered and 30 minutes uncovered. What timing would you suggest? Yours of 45 minutes, or 60 as I usually do? My first sourdough was a flop, so I am super excited to try your bread machine recipe? Thank you! Janice

    Reply

    1. hi janice! yikes! if it hasn’t bubbled or doubled I would not use it yet! is your house really cold? maybe try feeding it more often? you definitely need a bubbly starter for this recipe! as far as the baking time, if you are doing a dutch oven, I would do 30 minutes on, then remove and check at 20 minutes off, knowing that it might take more. hope this helps! 🙂

      Reply

  9. 5 stars
    Dear Katie,
    Turned out great! Tastes like San Francisco sourdough! I did add a pinch of yeast though. This was my very first attempt at starter & breadmaking!
    Thank you so very much! Can’t wait to try more of your recipes! ????????????

    Reply

  10. 5 stars
    Dear Katie, thank you so much for this recipe. Finally I have found recipe that works. It came out really well. Thank you.

    Reply

  11. 5 stars
    This is a brilliant recipe that works every time! I’m very happy I found it after making sourdough that resembled cowpats…I use a dutch oven to cook it and it comes out really well. I just mustn’t make it too often because it’s too delicious!

    Reply

    1. yes, the recipe works very well for a dutch oven. just skip the whole part with the baking sheet and steam. a preheated dutch oven will give you the best rise

      Reply

  13. 5 stars
    Never baked sourdough bread before but this recipe is fantastic and love that my bread-machine do most of the work!
    Baking my 3d one tomorrow for the weekend.

    Can you recommend another easy recipe but doing it the traditional way – without the bread machine’s help that is?

    Thank you!!!

    Reply

    1. I’m so happy you’re ! And yes I have recipe for the traditional method that’s still easy. Search my site for “Dutch oven sourdough” and it should pop up!

      Reply

      1. Thank you so much! My dough is ready for kneading in the bread machine now but I will definitely try your Dutch oven recipe over the weekend! So exciting…….my daughter is visiting on Sundah and I am surprising her with a sourdough plant and a loaf as well! Yayyyy!

  15. 5 stars
    Great recipe and great bread. Made the first loaf as instructed. Second loaf was made in a bread tin and cooked at 190 degrees celsius for 35 to 40 minutes. Again a great loaf, lighter in colour and with a softer crust- much better for older teeth. Also makes for easier slicing and/or freezing. You are my new best friend. Stay safe and well.

    Reply

  16. The results are incredible…so much so they I’ve been making this bread in a blink. I’m an absolute srdough lover and this has become my go to loaf for the wkend. Thank you.
    I have also been wondering..I do like a bit of a more lacy crumb and wondered if you ever tried folding the dough after the machine kneading process. like instead of leaving the dough in the machine on e u turned it off remove it and fo abt 3
    /4 folds every half hr.
    Do you think this would make a difference?.
    It would be interesting to see the outcome.
    Also I have been using this recipe with various different flours like seeded wholegrain mixed with white etc but is it always necessary to use ” bread flour for this recipe? In some countries bread flour is non existent, and although I have tried plain flour the results were really just as good as any. I do love this recipe as it’s so versatile. Thank you.

    Reply

    1. hi indi! its a such a low hydration dough I don’t know if doing any folds would really help. you could try increasing the hydration AND doing folds and see how it goes! if you use all purpose flour, just keep in mind it absorbs MUCH less water. you’ll want to reduce the water by about 20% in that case 🙂

      Reply

  17. 5 stars
    Hi Katie
    I got some starter from my cousin over the weekend, and they don’t have a bread machine so they taught me the more traditional method of kneading etc and I thought it was a pain.
    I tried your recipe out, left out the sugar, but did everything else, and the results are incredible! So happy with how my bread turned out and it was super easy as well. My only comment is next time I’ll have the oven a bit less hot and maybe reduce baking time by 5 or 20 mins. The kids love the bread but the crust is a bit crunchy for them.
    Thank you from South Africa ????????

    Reply

  18. 5 stars
    Thank youfor this wonderful ,simple recipe . it has become my go to . I use one third white bread flour , one third whole wheat and one third spelt and add some sunflower seeds and flax seeds. We love it

    Reply

    1. hi eve! I’m so happy you are enjoying it. and I am so happy to hear about the different flours. I’ve always wondered how it would work with spelt!

      Reply

  19. 5 stars
    Awesome and easy recipe! I have made this 5 times and we love it! This is totally our weekly bread recipe! I’ve also made it in my counter-top oven without the steam step and it was still yummy. (Maybe a little less rise) but I sliced it lengthwise and made a great pizza out of it.

    Just as a caution; I didn’t use a baking/cookie sheet in the oven last time, but a glass baking dish and it exploded when I added the water for the steaming step. Totally my bad, not the poster’s, but just wanted to let other people know to not use glass for that step (duh, me). But when I use the cookie sheet it was totally awesome.

    Reply

  20. I LOVE this recipe but my bread maker just broke 🙁 I have been using this recipe to make a loaf of bread twice a week for the past little bit. Can you recommend any ways to knead by hand while I look at getting my bread maker fixed or replaced? Thanks.

    Reply

    1. oh no! you can get the same texture as this one in the stand mixer… but bread dough is hard on them :(. I think you should take this opportunity to try a handmade loaf. it’s a different process and needs a bit more babysitting, but it’s not hard either. I’ll try to link it here, but if it doesn’t work, search for “Dutch Oven artisan sourdough bread” on my site. https://heartscontentfarmhouse.com/artisan-sourdough-bread-tutorial-and-recipe/

      Reply

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