Bread machine sourdough is light, airy, and delicious with a perfectly crisp crust. I bet you didn’t know it was so easy to make bread maker sourdough!
Kevy called me from work while I was reorganizing the fridge. Heavy sigh.
Usually, that’s a him job, because it doesn’t really bug me. But at this point, I’ve got various sourdough starters, discards, and somewhere-in-betweens happening in there and I have run out of room.
He was razzing me about my ferment-y buddies taking up all the fridge space and I thought to myself: I gotta deal with this and I really don’t need to eat more sourdough brownies!
This sourdough bread machine recipe is dedicated to using discard!
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Tips + Tricks
No. 1 –> New to sourdough? Need a starter? Check out my super easy sourdough starter. It’s ready in 24 hours!
No. 2 –> As with ALL my recipes, make absolutely sure to measure your flour using the scoop and level method. This involves vigorously stirring the flour in your container or bag, then spooning it into your measuring cup before leveling it off using the back of a knife or spoon handle. This ensures a more consistent result from batch to batch.
No. 3 –> This is a “quick” sourdough bread maker recipe as we are using discard and also instant yeast. It doesn’t have the same amount of tang as an overnight fermented sourdough loaf, but it’s damn delicious either way!
No. 4 –> Not all sourdough discards are equal. A fresher, recent sourdough discard will have a much more mild sour flavor than an aged discard that’s been hiding in the back of your fridge for 3 weeks. I prefer to use a discard that’s been fed within the last 7 days.
Key Ingredients
Sourdough Discard:This recipe is pretty flexible when it comes to starter discard. Use the stuff you’ve been saving in the fridge for a week or use the leftover’s from this morning’s feeding. Just make sure your starter is 100% hydration, and you stir down any bubbles before measuring! Ensure your discard is near room temperature before using, and stir in any hooch that has accumulated on the top, this affects the flavor as well as the hydration level.
Flour: Use a high protein flour in this recipe, something like unbleached bread flour or all purpose flour with 13+% protein. Calculate protein content as follows:
Grams of Protein / Grams per Serving = _________ X 100 = ______%.
ex: 4g protein /30g per serving =.1333 x 100= 13.3% protein
Yeast: Because sometimes you just want instant gratification when it comes to sourdough goodies, this recipe is written with instant yeast included. You’ll be enjoying freshly baked sourdough bread machine bread in mere hours with this recipe!
How To Make Bread Machine Sourdough Bread
- Combine sourdough discard, water, oil, sugar, and salt in the baking pan of your bread maker.
- Add the flour on top of the liquid ingredients.
- Sprinkle the yeast on top of the flour, avoid any wet spots.
- Place the baking pan into the bread machine and select the Crusty or French loaf setting.
- Once the bread has baked, remove it from the bread machine, and turn it onto a wire mesh rack to cool as soon as possible. Brush the top of the loaf with softened butter or margarine.
- Allow the sourdough bread to cool completely before slicing. (If you can’t wait, the bread is still delicious, but it’s just harder to slice!)
Bake In The Oven
You can certainly bake this bread machine sourdough bread in the oven! Follow these steps:
- Follow steps 1-3 as you would if baking in the bread machine.
- Place the baking pan into the bread machine and choose the “Dough” cycle.
- Once the dough cycle is complete, turn the dough onto a lightly floured surface, and shape it into a boule or a loaf, then transfer it to a greased baking dish.
- Cover baking dishes with a clean kitchen towel and allow to rise for 45- 60 minutes, or until doubled in size.
- Near the end of the rising, preheat the oven to 350f.
- Bake your loaves at 350f for approximately 30 minutes or until golden brown on top. Turn onto a wire rack when done baking and brush with softened butter or margarine.
Batch + Storage Information
Batch:
This recipe makes one 1 1/2 lb loaf of sourdough bread. Unfortunately, due to constraints in the bread machine it cannot be doubled.
Storage:
Store your bread machine sourdough cut side down on a cutting board for up to 12 hours before the crust becomes too crisp. After 12 hours, I recommend transferring it to a bread bag.
Your sourdough loaf can also be frozen. To freeze, cool the loaf to room temperature, then tightly wrap it in plastic wrap, slide it into a bread bag, seal it up and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap and allow to come to room temperature (1 -2 hours) before slicing and enjoying.
More Sourdough Recipes To Try!
- Everything Bagel Sourdough
- Whole Wheat Sourdough
- Lemon Blueberry Sourdough
- Rosemary Sourdough Bread
Variations + Substitutions
This is simply a base recipe. Get creative!
- Swap the granulated sugar for brown sugar for a hint of caramel flavor
- Use olive oil instead of vegetable oil
- Omit the oil and use water instead for a crispier crust
- Make it cardamom cranberry bread by adding 2 teaspoons cinnamon, 2 teaspoons cardamom, and 1 cup of chopped craisins.
- Make it everything bagel bread by pausing the cycle immediately before baking, brush the surface of the loaf with an egg wash, and sprinkle generously with everything bagel seasoning.
Recommended Equipment
Bread maker:I have and love aBREVILLE CUSTOM LOAF. It takes everything I throw at it, and I throw a LOT at it! It’s got a decent footprint and can handle larger batches of bread. I also love that the loaf pan is the perfect size to fit in my kids’SISTEMA SANDWICH CONTAINERS. Check out my other bread recipes!
If you love this recipe, please give it a star rating or leave a comment below! This helps me to create more content you enjoy!
📖 Printable Recipe
Bread Machine Sourdough
Allyson Letal
Bread machine sourdough is incredibly easy to make. It's got that familiar sourdough tang with none of the work! You'll love this fluffy, tender crumbed bread maker sourdough loaf!
4.55 from 93 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Total Time 3 hours hrs 35 minutes mins
Course Bread
Cuisine American
Ingredients
- 1 cups sourdough discard stirred down
- ¾ cup warm water *See Note 1
- 1 tablespoon vegetable oil
- 1 ½ teaspoon granulated sugar
- 1 ½ teaspoon fine salt
- 3 cups bread flour *See Note 2
- 1 teaspoon instant or bread machine yeast
Instructions
Bake In Bread Machine:
Combine 1 cups sourdough discard, ¾ cup warm water, 1 tablespoon vegetable oil, 1 ½ teaspoon granulated sugar, and 1 ½ teaspoon fine salt in the baking pan of your bread maker.
Add 3 cups bread flour on top of the liquid ingredients.
Sprinkle the 1 teaspoon instant or bread machine yeast on top of the flour, avoid any wet spots.
Place the baking pan into the bread machine and select the Crusty or French loaf setting.
Once the bread has baked, remove it from the bread machine, and turn it onto a wire mesh rack to cool as soon as possible. Brush the top with softened butter or margarine.
Allow the sourdough bread to cool completely before slicing.
Bake In Oven:
Combine sourdough discard, water, oil, sugar, and salt in the baking pan of your bread maker.
Add the flour on top of the liquid ingredients.
Sprinkle the yeast on top of the flour, avoid any wet spots.
Place the baking pan into the bread machine and select the dough setting.
Once the dough cycle is complete, turn the dough onto a lightly floured surface, and shape it into a boule or a loaf, then transfer it to a greased baking dish.
Cover baking dishes with a clean kitchen towel and allow to rise for 45- 60 minutes, or until doubled in size.
Near the end of the rising, preheat the oven to 350f.
Bake your loaf at 350f for approximately 30 minutes or until golden brown on top, turn onto a wire mesh cooling rack and brush the top with softened butter or margarine.
Notes
NOTE 1: If your sourdough discard is quite thick and paste-y, add an extra 2 tablespoons of water. Then keep an eye on the bread dough as it kneads through the first kneading cycle. You may need to add more.
NOTE 2: Flour must be measured using the scoop and level method. This involves vigorously stirring the flour in your container or bag, then spooning it into your measuring cup before leveling it off using the back of a knife or spoon handle. This ensures a more consistent result from batch to batch.
Batch:
This recipe makes one 1 1/2 lb loaf of sourdough bread. Unfortunately, due to constraints in the bread machine, it cannot be doubled.
Storage:
Store your bread machine sourdough cut side down on a cutting board for up to 18 hours before the crust becomes too crisp. After 18 hours, I recommend transferring it to a bread bag.
Your sourdough loaf can also be frozen. To freeze, cool the loaf to room temperature, then tightly wrap it in plastic wrap, slide it into a bread bag, seal it up and stick it in the freezer for 1-2 months. To use after freezing, remove the loaf from the freezer, unwrap and allow to come to room temperature (1 -2 hours) before slicing and enjoying.
variations + substitutions
- Swap the granulated sugar for brown sugar for a hint of caramel flavor
- Use olive oil instead of vegetable oil
- Omit the oil and use water instead for a crispier crust
- Make itCARDAMOM CRANBERRY BREADby adding 2 teaspoons cinnamon, 2 teaspoons cardamom, and 1 cup of chopped craisins.
- Make itEVERYTHING BAGEL BREADby pausing the cycle immediately before baking, brush the surface of the loaf with an egg wash, and sprinkle generously with everything bagel seasoning
Recommended Equipment + Ingredients
Nutrition
Serving: 1sliceCalories: 176kcalCarbohydrates: 33gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 351mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 0.004mgCalcium: 6mgIron: 0.4mg
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