Easy Bread Maker Sourdough Bread (Beginner-Friendly)

5 from 1 vote

Easy Bread Maker Sourdough Bread (Beginner-Friendly)

There’s something incredibly comforting about pulling a warm loaf of sourdough bread out of your bread maker. This recipe is perfect for beginners because it combines the tangy flavor of sourdough with the reliability of yeast and the convenience of a bread machine.

Prep Time15

Cook Time55

rising time2

Total Time3 10

Course: bread

Cuisine: American

Keyword: bread machine recipe, bread maker recipe, bread recipe, sourdough discard recipe, sourdough recipe

Servings: Servings, 1 pound and 1 1/2 pound loaves

Calories: 309kcal

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Equipment

Measuring cup

Measuring spoons

Storage Containers

Ingredients

1½-Pound Loaf

2 Teaspoons Active Dry Yeast or instant yeast
1½ Teaspoons Table Salt (9g)
1½ Teaspoons Granulated Sugar
2½ Cups All-Purpose Flour (300g) or Bread Flour
2 Cups Sourdough Starter (454g) ripe (fed) or discard
2 Tablespoons Vegetable Oil (25g)
4 to 6 Tablespoons Lukewarm Water (57g–85g) as needed

1-Pound Loaf

1 Teaspoons Active Dry Yeast or instant yeast
1 Teaspoon Table Salt (6g)
1½ Teaspoons Granulated Sugar
1 2/3 Cups All-Purpose Flour (200g) or Bread Flour
1 1/3 Cups Sourdough Starter (301g) ripe (fed) or discard
1 Tablespoons Vegetable Oil (13g)
3 to 4 Tablespoons Lukewarm Water (43g–57g) as needed

Instructions

For best results, weigh your flour. If using cups, gently spoon the flour into the measuring cup and level it off. Don’t scoop directly from the bag, which can pack in too much flour.
2½ Cups All-Purpose Flour
Place all ingredients into the bread pan in the order recommended by your bread machine manufacturer. This order matters for proper mixing and yeast activation.
2 Teaspoons Active Dry Yeast, 1½ Teaspoons Table Salt, 1½ Teaspoons Granulated Sugar, 2 Cups Sourdough Starter, 2 Tablespoons Vegetable Oil, 4 to 6 Tablespoons Lukewarm Water
Select the Right Cycle. Choose a long-rise cycle like the French Bread cycle. The dough needs extra time to develop volume and flavor.
Check the Dough Early. About 10 minutes into kneading, lift the lid and look at the dough. It should form a smooth, soft dough ball. If it looks dry or crumbly, add water 1 tablespoon at a time. If it looks sticky or slumps flat, sprinkle in a little flour. This step is the key to success, especially when working with sourdough.
Bake and Cool. When the cycle is complete, carefully remove the bread from the pan and place it on a wire rack. Let it cool completely before slicing. This helps the crumb set properly.

Notes

This recipe is written for both 1½-pound and 1-pound loaves, depending on your bread machine size.

Tips from My Kitchen

Start with Less Water. Because sourdough starters vary in thickness, always begin with the smaller amount of water and add more only if needed. The most important thing to remember is that every sourdough starter is different. Knowing your starter’s hydration level and visually checking the dough as it kneads will give you the best results every time.

Best Cycle for Sourdough. If your bread maker allows custom cycles, aim for longer rise times similar to French or whole-grain settings. Choose a long second rise time. If your bread machine has a French bread cycle, this is a good one to choose. If you have a setting that kneads the dough for 30-40 minutes with a first rise of 40-50 minutes, and a second rise of 140-150 minutes. This is the cycle to pick.

Using Discard. For best results, use discard that’s been fed within the past week. Very old, neglected starter may not rise well.

Crust Preference. For a crustier loaf, replace the vegetable oil with water.

Variations

Whole Wheat Blend Variation

If you’d like to gently introduce whole wheat flour:

Replace up to ½ cup of the all-purpose flour with whole wheat flour
Expect to add 1–2 extra tablespoons of water

This keeps the loaf soft while adding a slightly heartier flavor.

Whole wheat likes a little extra drink. Dough made with whole wheat flour often needs a splash more water. It should feel soft in your hands, never stiff or crumbly.

Honey makes a softer dough. If you sweeten with honey, remember it brings moisture with it. You may need just a bit less water to keep the dough from getting too sticky.

Seeds make bread hearty. Adding seeds gives the loaf more body and texture. If the dough feels tight while kneading, don’t be afraid to add a tablespoon of water.

Less yeast means more patience. Cutting back on yeast gives deeper sourdough flavor, but the dough needs extra time to rise. Good bread can’t be rushed.

Don’t crowd the pan. Keep add-ins modest so the dough has room to rise. A loaf that’s too full won’t bake as evenly.

Watch the dough, not the clock. Sourdough has a mind of its own. If the dough looks soft and smooth, you’re on the right track. Even if it doesn’t look exactly like last time.

Change just one thing at a time. When you’re trying something new, make one small change and see how the loaf turns out. That’s how you learn what works best in your own kitchen.

Nutrition