Sourdough Bread Machine Bread: A Simple Loaf Good for Sandwiches

Sneak Preview: This sourdough bread machine bread recipe makes a great-tasting simple white loaf. Use a bread machine to mix it with the DOUGH cycle, then bake it in a conventional oven. Because the recipe also includes commercial yeast, you can bake this in 3½ hours.

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Like homemade Greek yogurt, there must be a million ways to make sourdough bread, and plenty of people are willing to tell you how. Who do you listen to? Does it have to be so complicated?

I played with sourdough starter years ago. When it turned colors, I decided it wasn’t worth the trouble or guilt, so out it went. This time around, I’m determined to keep it simple. That’s why we’re using the bread machine for this recipe.

Please note: This recipe contains instant yeast for a quicker turnaround–about 3½ hours. However, your bread still needs to cool for an additional hour. I’ll share my trick for doing that at the end.

Happy Bakers Speak Up

“Thanks Paula, another winner! I have struggled with sourdough bread recipes. This one is straightforward. It bakes up perfectly. If anyone is skeptical about trying this one, don’t be afraid of it.”–SHARON

Where Can I Get a Sourdough Starter, or How Do I Make It?

  1. Sourdough breadmakers love to share their starters. Keep your ear to the ground.
  2. You can buy dry cultures on Amazon that will require some time to rehydrate and develop. King Arthur Flour sells fresh sourdough starter.
  3. Make it yourself. Recipes and formulas abound on the internet. You can see my method for making a starter with yogurt whey in this post. But you don’t have to use whey in your starter as I do. Unflavored yogurt or water can be substituted for whey to get things started.
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This sourdough starter is ready to use–bubbly on top with a spongy texture throughout. Still not sure? Drop a small spoonful of starter into a bowl of water. It should float.

What You Can Expect from this Bread Machine Sourdough Recipe

  • TASTE: The level of sourness will depend mostly on your starter. The recipe is basic. See below for a modification of this recipe to make your bread taste more sour.
  • TEXTURE: As you can see by the pictures, the texture of this recipe is somewhere between finely textured regular white bread and a chewy artisan loaf with lots of big holes. If you bake this dough in a loaf pan, the texture will be soft, fairly uniform, and slightly chewy.

    Free-form loaves, as seen below, are baked on a cookie sheet and tend to have the same soft texture with a few larger holes.
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  • CRUST: I tried to keep this recipe simple. Only a loaf pan is required, along with a pan of hot water, to create steam in your oven. A floury top adds an artisan look. Keep reading for more ways to modify the crust.
  • FAT: The recipe doesn’t specify any fat. If you want a softer and less chewy crumb, add 1-½ tablespoons of softened butter or oil when adding the wet ingredients to the bread machine pan. The fat will also help to prolong freshness.

How Do I Get a Nice Crust on My Sourdough Loaf?

Because the bread is baked in a conventional oven, the crust can be manipulated with baking techniques or glazes. Here are some options:

  • Bake your bread in a loaf pan. The crust will be crispy at first but soften with time. Covering the top with flour before slashing gives a professional look.
  • Shape the dough into a free-form loaf and bake on a cookie sheet. The crust will come out of the oven crusty but soften within hours.
  • Bake bread in a preheated Dutch oven or another covered pan for a crispy and dark finish. This method takes longer and more attention but gives your bread a bakery-made look. I won’t go into details here since this is meant to be a simple loaf suitable for beginners.
  • Brush bread with a glaze of 1 egg and a teaspoon of water or milk. This treatment gives your bread a beautiful dark golden color, a shiny finish, and a crispy crust that softens to slightly chewy when cool. My favorite for this bread!
  • Place a pan of boiling water into the oven on the lowest rack under your bread. In addition, spritz the bread with a mister (spray bottle) a couple of times in the first 5 minutes of baking. (Do it quickly so not much heat will escape the oven.) This will make a crusty finish that comes close to using a Dutch oven.

Ingredients and Substitutions

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  • STARTER: Hopefully, you already have a starter. When you are ready to mix up your bread, it should be spongy and bubbly. Even if your starter is not as robust as you would like, you can still use it in this recipe since bread machine yeast is included.
    • Measuring the starter can be tricky. For my recipes, I recommend a digital scale. Without scales, stir down the starter and use a measuring cup.
    • The starter I make and use has 100% hydration. Whenever feeding my starter, I use equal weights of flour and water. For example, for every 1 cup of flour (120 gr), add 1/2 cup of water (120 gr). If your starter is different, no problem. With a bread machine, you can easily adjust the dough after a quick peek inside.
    • Watching your machine as it kneads is more important than ever when baking with a sourdough starter. Open the lid and look to see if your dough needs more liquid or flour after the dough has been kneading for about 15 minutes.
    • The goal is for the dough to be tacky, stick to the sides as it kneads, then pull away cleanly. (See video.) If it’s too wet, add more flour; if too dry, add more water. Add only 1 tablespoon at a time and wait for the dough to absorb it completely before adding more.
  • WATER: I use tap water left sitting on the kitchen counter without a lid for 24 hours. This allows the chlorine to evaporate.
  • SUGAR: I use granulated sugar. You could leave it out, but it helps the bread rise and improves the flavor. Substitute honey if you prefer.
  • SALT: Use table salt or sea salt. I prefer sea salt because no iodine is added. If you only have Kosher salt, add an additional ¼ teaspoon.
    • You can experiment with lesser amounts if you try to cut back on salt. But don’t cut it out completely.
    • Salt and yeast work together. Without it, yeast will go crazy and act like a teenager without rules. Just when you need them the most, the yeasty bodies will be sleeping because they’ve exhausted themselves unnecessarily and won’t do their job.
  • FLOUR: This recipe specifies bread flour, but unbleached all-purpose flour works, too. You might try half bread flour and half all-purpose. Experiment to see what you like better.
    • If you want to add whole wheat flour, replace two tablespoons of bread flour with two tablespoons of wheat flour to start with. Adding too much whole wheat will make your loaf dense.
  • YEAST: Use bread machine yeast, instant yeast, or rapid-rise yeast in bread machine recipes. They’re interchangeable. If you only have active dry yeast on hand, you can use it (even without dissolving), but it may work a little slower. Allow extra time for proofing, or add an extra ¼ teaspoon.

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FAQ About Sourdough Bread in a Bread Machine

How do I know when my starter is ready?

Look for lots of bubbles on top and a spongy texture throughout. A glass jar or bowl makes it easier to observe. The smell should be yeasty, like the smell of a beer factory.

Why do I have to throw away some of my starter?

The sourdough starter will soon be running out of your ears unless you make bread daily. Think about the sourdough starter as a tiny bubble machine. Want bubbles? Give it fuel. Once the bubble machine has blazed through the food, the starter won’t make more bubbles even though the starter still tastes good.

You don’t have to throw it away. Instead, save discard in a separate jar in the fridge to use later for sourdough discard recipes. Discard is only good for about one week before the taste becomes too sour.

I don’t have any yeast. Can I leave it out and depend on the sourdough starter to work its magic?

Sourdough bread recipes without yeast take a LONG time to rise. Most bread machines aren’t set up for that amount of waiting, so they must have additional yeast. Take a look at this sourdough bread machine recipe with no yeast. It will yield a traditional-looking and tasting sourdough loaf that you can mix with a bread machine.

Can I bake this recipe in my bread machine?

You can try, but baking in the machine will require some compromises. The crust, texture, and appearance won’t be the same. A bread machine only heats to around 300˚F. The crust tends to be more like cardboard and rather tough at that temperature.

Why is my bread machine sourdough bread dense?

Perhaps the dough was too dry (did you measure your flour accurately?), the ambient temperature was too cool (throw a blanket over your machine), or the bread didn’t have enough time to rise before baking whether you baked in your oven or tried to do it in the machine. It’s also possible that your starter wasn’t ready to use when you added it to your bread.

Baker’s Secrets

1. Jumpstart a cold sourdough starter with a bowl of warm water.

Set your jar or bowl of starter inside a bowl of warm water before feeding it. If your starter is active, it will be bubbling in no time.

2. It is unnecessary to heat the water (or any other ingredients) when using a bread machine.

As long as they aren’t icy cold, the ingredients will be heated quickly by the friction caused by the paddles in your bread machine.

3. When shaping the dough for a loaf, use your fingers to gently press out any big bubbles.

Please pay attention to the perimeter of your dough rectangle before rolling it into a cylinder shape. Failure to press out the giant bubbles can result in tunnels inside the bread that look the same as when a mole visits your yard.

4. Instead of flour, use a spray bottle of water to wet the surface before shaping your dough.

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Also, spray your hands and bench scraper. Damp hands will help keep your dough light. Water works much better than flour with sticky dough. You can also use spray-olive oil instead of water for extra flavor–especially good with sandwich bread.

5. Use a silicone baking mat as a work surface for shaping the dough.

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  • Easy to wash by hand or throw into the dishwasher.
  • Silicone mats are inherently non-stick. They won’t absorb water or oil and use less bread flour than working on a countertop.
  • When appropriate, shape the dough and leave it on the mat. Transfer the mat holding the bread onto a baking sheet and straight into a hot oven. Wipe any excess flour from the mat so it won’t burn as the bread bakes.
  • When baking bread that might leak (cheese bread or something with fruit), a mat on the baking sheet is much easier to clean than a baking sheet with burned-on cheese or fruit.

6. Allow sourdough bread to cool completely before slicing into it.

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Sourdough bread needs at least one hour to cool and finish the baking process. If cut while still warm, your bread will be gummy.

Read this post for more tips for using a bread machine in general.

How To Mix Sourdough Bread in a Bread Machine with the DOUGH cycle

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Add liquid ingredients, then flour. Yeast is last.
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After 10-15 minutes of kneading, the dough should be tacky enough to stick to the sides, then pull away cleanly. If your dough doesn’t look like this, add water or flour to correct it. (Read this post about the most important thing you should do when using a bread machine.)
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Leave the dough in the machine until the DOUGH cycle is complete and the dough doubles.

How To Shape the Dough and Bake It in the Oven

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Remove the dough to a floured or water-sprinkled surface to shape.
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Knead gently to press out any large bubbles. Cover and allow the dough to rest and relax for about 10 minutes for easier handling. Use your hands to gently coax and stretch the dough into a rough rectangle shape as wide as your pan is long.
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Roll dough from the short end to make a cylinder. Pinch the seams shut.

Doing it this way creates a beautiful texture when you cut it open that you won’t get when baking in a bread machine. (Look at the first picture to see how the texture swirls instead of a random crumb pattern.)

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Drop the dough into a 9 x 5-inch loaf pan. (This size will hold 8 cups of water if you want to compare it with a pan you already have.) Cover with a tea towel or cheap shower cap.
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When the dough is ready to bake, gently rub flour over the top with your hands or sift flour over the top of the bread. Slash the bread with a sharp knife or razor blade.
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Bake according to directions until the internal temperature reaches 200-210˚F.
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Place the bread on a cooling rack for at least an hour before cutting. Keep any leftovers in a plastic bag (this one is especially sized for bread). Do not refrigerate. Freezing for a short time is fine. Double-wrap so it won’t dry out.

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Parting thoughts: You know that part about letting your loaf cool for a minimum of one hour or even longer? That is so hard for me. So here’s my little trick: I consciously plan to run an errand that requires me to leave the house or go for a walk for at least an hour until that loaf is cool.

Please tell me I’m not the only one who uses these kinds of silly tricks in my life.

Not sure you want to mess with sourdough? This Condensed Milk Bread is one of the best. Or try this Honey Wheat Bread Machine Bread if whole grains are your thing.

More Bread Machine Recipes

Help at Your Fingertips: For questions or suggestions, email Paula at If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

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Yield: 12 slices

Sourdough Bread Machine Bread: A Simple Loaf Recipe

Make this basic sourdough bread machine loaf using the DOUGH cycle of your bread machine, then bake in your oven.

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5 from 16 votes


Prep time: 30 minutes
Cook time: 30 minutes
Mix and Rise Time: 2 hours 30 minutes
Total time: 3 hours 30 minutes


  • 1 cup (227 g) water
  • cup (80 g) sourdough starter
  • teaspoon table or sea salt
  • teaspoon granulated sugar
  • 3 cups (360 g) bread flour
  • teaspoons instant or bread machine yeast


  • Add all ingredients in the order given: 1 cup (227 g) water, ⅓ cup (80 g) sourdough starter, 1½ teaspoon table or sea salt, 1½ teaspoon granulated sugar, 3 cups (360 g) bread flour, and 1½ teaspoons instant or bread machine yeast.
  • Choose the DOUGH cycle and hit START.
  • 15 minutes into the DOUGH cycle, lift the lid and check the dough. It should be tacky enough to stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry, add water 1 tablespoon at a time. Give the machine 2-3 minutes to knead in the flour or water before adding more.
  • When the DOUGH cycle is complete, check the dough. It should be double the original size. If it has not risen enough, leave it in the machine until it does.
  • Remove the dough onto a floured or wet surface I keep a spray bottle handy. Press the dough into a rough rectangle. The short side should be slightly wider than the length of your bread pan.
  • To make a loaf, roll the dough into a cylinder starting from the short side. Seal the seams and turn the ends under and pinch shut.
  • Place dough with the seam down into a greased 9 x 5-inch loaf pan. The dough should not fill the pan more than half full. If the pan is too full, use a larger pan or pull out some of the dough and make rolls with the extra dough.
  • Set the prepared loaf in a warm place, cover, and allow to rise again until approximately one inch above the top of the pan.
  • Meanwhile,
    Preheat your oven to 450˚F (230˚C).
  • When your loaf is ready to bake, sprinkle the top with flour. Make slashes diagonally or one slash lengthwise down the middle.
  • For a crispier crust :
    (optional), place a pan containing 2 cups of boiling water onto the bottom rack of your oven while the bread bakes. Spritz loaf lightly with water a couple of times in the first five minutes to add steam.
  • Place bread in the oven and turn the oven temperature back to 425˚ for 25-30 minutes. The loaf is done when the internal temperature reaches 200-210˚F.
  • After ten minutes, remove baked bread from the pan onto a cooling rack so the bottom won’t steam and get soft.
  • Allow your bread to cool at least one full hour before cutting into it. Failure to wait will cause the bread to be gummy.


For a more pronounced Sourdough Flavor:
  1.  The day before you want to serve the bread: Combine all of the water, sourdough starter, and half of the bread flour in the bread machine pan. Start the machine and let it mix just until all the flour is moistened. Turn the machine off. Let this mixture sit until you are ready to make bread the next day.
  2. Making the bread: Add the salt, sugar, remaining flour, and yeast. Mix on the DOUGH cycle. Proceed to Step 4 and finish making the bread as directed.


Serving: 1 | Calories: 126kcal | Carbohydrates: 25g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a

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  1. Thank you Paula! I see the change and have noted it. I have made a couple of your bread recipes; the rye with making the sponge / bigga and the cinnamon swirl, and both were absolutely amazing! I am now waiting for my sour dough starter to be ready. I plan to bake in bread pans for sandwiches. I can’t wait, I’m having so much fun!! Thank you!!

  2. I’m wanting to make x2 / 24 slices . I am confused with the measurement 2-1 tsp ? I haven’t come across this before. Does it just mean 1 tsp x2 / 2 tsp?

    1. Hi Janet,

      That was caused by a technical error on my part. Take another look and it should be clear. Let me know if you still have a question.

  3. Judy Roberts says:

    Hi Paula,
    I’ve been reading your article on making bread more flavourful and will definitely be giving the sourdough starter with whey protein a try in the new year. My question is if it’s ok to also use liquid whey as a replacement for the 227g water in the above recipe? I always have plenty of whey in the fridge from yoghurt making & use it in all my loaves but this will be my first sourdough loaf.
    Thankyou for creating such a brilliant website, I love how you make every recipe seem straightforward with clear step by step instructions, it’s definitely helped me become more adventurous in my baking.
    Wishing you a happy and peaceful new year.

    1. Hi Judy,

      Thank you for your kind words. It is my goal to make all of my readers more adventurous in baking.

      I have never tried substituting whey for the entire amount of water. Whey is so acidic, I think it might throw my starter out of balance. But I could be wrong. It’s definitely worth a try.

      I would love to hear what you think if you try it.

  4. Lynda Edris says:

    Hi Paula, Happy New Year. I am definitely going to try this sourdough recipe. Sharons remarks on making this bread has spurred me onward. I have NEVER had any luck with a starter. I will give it one last try using your starter recipe. Presently, I have a loaf of Mild sour dough white bread in my zojurushi machine. I always use dough cycle. But because I didn’t know if I could use their “starter recipe” and bread recipe all made in the machine on the “dough” cycle, I am baking it in my machine. You put the ingredients for the starter in the machine and put it on “sourdough starter” cycle. When done you simply add all the bread ingredients to the starter. We will see how it turns out. I would prefer a “real” starter as then the taste would be what I am looking for. Hence, giving it 1 more try using your recipe even though it takes 7 days. That is ok because when done, you just keep feeding it and you have it whenever you need it. I love your recipes and all the advice and tricks you give. Love the microwave one to make the bread rise a little faster. That is just awesome! thanks for all your help.

  5. Thanks Paula, another winner! I have struggled with sourdough bread recipes. This one is straightforward. It bakes up perfectly. If anyone is skeptical about trying this one, don’t be afraid of it.

    1. Thanks for your high praise, Sharon. Appreciate it.

  6. Hello! 🙂
    Thank you soo much for sharing your expertise with us all. It has helped my bread making skills, lol, though they are still very much a work in progress. 😀 I was wondering about your thoughts on using the metal bread pans versus glass ones? Apologies if I missed this explanation somewhere, I tried to find it myself first.

    Thank you much,
    Take care,

    1. Hi Kelly,
      Thank you for your kind words. I’m glad to hear you are practicing.

      Regarding metal vs. glass: I much prefer metal. Glass seems to have hot spots. I also don’t care for the rounded corners of glass pans. Seems like the crust is thicker and tougher with glass. Of course, I have not tried every glass dish out there but that’s my experience. My all-time favorite pan is a USA pan. You can see them in my Amazon store.

  7. Leela Manilal says:

    I am hoping to make this
    How I can make sour bread starter
    Will I get the recipe

    1. Leela,
      You can find a recipe for starter at the bottom of this post about yogurt whey. It takes at least 2-3 weeks to make it yourself. If you know somebody who makes sourdough bread, it’s easiest to get sourdough starter from a friend who makes sourdough. Or, you can buy it online from somebody like King Arthur Flour or Cultures for life.

  8. This is the first loaf I’ve made that I actually like! The texture and flavor were just right! I made a mistake and kept the oven at 450 but there were no issues. I took it out at the shorter time. I used the water in the pan below and the upper crust was nicely browned and chewy. Thanks!

    1. Hi Jay,
      I’m so glad to hear this. You brightened my day. Glad it came out to your satisfaction. Thanks for taking the time to write.

  9. Hello,
    I tried it again using the overnight method to develop a more sour flavor. The dough rose beautifully during the DOUGH cycle in the bread machine. But when I took it out of the bread machine pan to shape, it was incredibly sticky and I had to sprinkle flours on it to work on it. I’ve put it in a rectangular bread pan for a second rise since about 5 hours ago, but it only rose a little and not over the edge of the bread pan. Is there something I did wrong? I followed the recipe entirely.

    1. Hi Anita,
      Is it possible your starter was more active than the first batch? It sounds like the bread may have over-proofed–possibly even in the bread machine if your room is warm or the humidity is high. Next time, check on the dough even before the end of the DOUGH cycle. I don’t quite understand how you did the overnight rise. Was that after the DOUGH cycle finished? If so, that was probably too long. Dough does continue to rise in the refrigerator, although much slower. Keep experimenting. It’s the best way to learn.

  10. Anita Chen says:

    I made this over the weekend; replaced the 2 Tbsp of bread flour with whole wheat flour; added about 50g of mixed black sesame chia seeds and oat flakes. It is DELICIOUS! I think I may prefer this than the traditional sourdough loaf given the convenience and the ability to fit this into my busy WFH life!! Thank you for this recipe.

    1. What a great idea to use the chia seeds and oat flakes. That would add wonderful texture!

  11. Made this today Paula. Turned out great. Baked it on the gas grill since our kitchen is being remodeled. Didn’t use any yeast and it came out fine. Needed about an hour longer to rise though. That’s ok since I have plenty of time.

    Used a fork as you suggested instead of a spoon and it works a lot better for measuring flour. Experimenting with the digital scale a little and will probably use it next bread baking day.

    Love your website. Great job!!!


    1. Thanks, Don. I’m surprised it only too an hour longer to rise. Amazing. Thanks for writing.

  12. Sharon Scott says:

    Hello, love your blog, I use my bread machine once or twice a week for help with the manual labor. About once a month I make a sourdough loaf (autolyze, bulk rise, etc.) but am anxious to try your recipe for the simple loaf. For the overnight option you state “Since you have used less bread machine yeast, your dough may need additional time for the first and second rise but it will pay off in additional flavor.” I don’t see a note to reduce the amount of yeast. That made me wonder if I could use some of my discard plus the 1 ½ tsp yeast. I only feed my starter once a week or so and use the discard for our favorite pizza dough. Thank you!
    Sharon Scott

    1. Sharon,
      I’m glad you asked. The sentence about less yeast should have been deleted. I have another variation of this recipe that I decided not to include just to keep things simple. But I’ll tell you. Here’s what I do sometimes. Add all the water, half of the flour, and 1/8 teaspoon of yeast the night before. Turn on the bread machine and mix just until the flour is all moist. When I get ready to make the bread, I add the rest of the ingredients and the remaining flour but reduce the yeast to 1 teaspoon so you are adding a total of 1 and 1/8 teaspoon. So “Since you have used less bread machine yeast, your dough may need additional time for the first and second rise but it will pay off in additional flavor.” Now you know the whole story. This is combining a biga and a long autolyse of sorts. Just something I made up. I haven’t tried adding discard to this mixture but maybe I will. Seems like a good idea. You might need to add more flour depending on how thin your discard is.