Bread Machine Sourdough Bread

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Bread Machine Sourdough Bread

star rating (36) rate this recipe »
Published prior to 2008

This recipe was developed using the French bread cycle on an early-model Zojirushi. This particular cycle called for a total of 30 minutes of kneading, a first rise of 40 minutes, and a second rise of 1 hour, 50 minutes. It's this long second rise that allows the sourdough to attain sufficient volume. The bread bakes for 60 minutes, slightly longer than the usual 55 minutes. Your machine may have a whole-grain or some other cycle that approximates these kneading and rising times. Or, if you have a machine that's programmable (Zojirushi Virtuoso or Supreme), you can easily program these cycle times in yourself via the "homemade" menu.

Note: Thanks to reader feedback, as of 2/14/15 this recipe has been amended as follows: the amount of yeast has been increased slightly; the amount of water has been decreased, and vegetable oil has been substituted for half the water. These changes should yield a slightly softer, higher-rising loaf.

For 1 1/2-lb. loaf
2 teaspoons active dry or instant yeast
1 1/2 teaspoons salt
1 1/2 teaspoons granulated sugar
2 1/2 cups 10 1/2 ounces) King Arthur Unbleached All-Purpose or Unbleached Bread Flour
2 cups (14 ounces) sourdough starter, fed, active, and at room temperature
2 tablespoons (7/8 ounce) vegetable oil
2 tablespoons (1 ounce) lukewarm water*

For 1-pound loaf
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon granulated sugar
1 2/3 cups (7 ounces) King Arthur Unbleached All-Purpose or Unbleached Bread Flour
1 1/3 cups (9 1/4 ounces) sourdough starter, fed, active, and at room temperature
1 tablespoon vegetable oil
2 tablespoons (1 ounce) lukewarm water*

*Add additional water if necessary to make a smooth, slightly soft dough.

Place ingredients into the pan of your machine, in the order listed; program for French Bread, or a similar long-rising cycle; and press Start. Remove the bread from the machine when it's done, and cool it on a rack.

Tip: Need some sourdough starter to get started? See our step-by-step directions for creating your own sourdough starter from scratch. Or, if you’re looking for a head-start, check out our classic fresh sourdough starter, a simpler path to fresh, ready-to-use sourdough starter.

Tip: For crustier bread, substitute water for the vegetable oil.

Nutrition information per serving (1 slice, 1/16 of 1 1/2 pound loaf, 60g): 178 calories,10g protein, 28g carbohydrates, 3g fat, 4g fiber, 0g saturated fat, 0g trans fat, 0mg cholesterol, 225mg sodium, 0g sugars, 37mg vitamin C, 2mg iron, 8mg calcium.

Reviews

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  • star rating 04/30/2015
  • from
  • Best bread loaf I ever made
  • 04/20/2015
  • Lee from Cambridge, MA
  • Can you share the old recipe? With the old version, it turned out perfectly every time. With the new version, I end up with a sunken loaf half the time. I suspect that one of the issues is the increased quantity of yeast.
  • star rating 04/02/2015
  • AnnaR from KAF Community
  • very consistent basic recipe. I used the dough option several times and baked in a greased pan at 375 for 25 minutes. Then, this last loaf I got courageous and added a beaten egg, 1/8th cup of small diced raw onion and about 1 generous tablespoon of poppy seeds. As the dough was mixing, I noticed it was very wet so added about 3 tablespoons of additional flour as it mixed. I am so glad I tried this. The texture was chewier and the holes larger. A lovely bread.
  • star rating 03/29/2015
  • mitzi from Severna Park, MD
  • This review is for the older version of the recipe. I've made this four times. The first time, with my old starter, I got a brick. I got a new starter, and it must be an amazing starter because the first time I used it the dough rose out of the pan and all inside my machine (whoops!). Second time, I left out the yeast and the bread still mushroomed up over the top but didn't run over the edge (whew!). Third time I made it, I only used 1-3/4 cup of my starter instead of 2 and it worked the best. I look forward to trying the veg. oil addition to see what it does to the texture.
  • star rating 03/15/2015
  • Paulette from Ramona, CA
  • Wow, what a disaster. I make a lot of bread and this is my first disaster, not worth saving. I had my KA starter at room temp, I programmed my Zojirushi bread machine following your programming instructions. I babysat the bread and added just a bit of water when I saw it wasn't coming together. It started getting a bit better but not much, so I watched in and hoped for the best. Well, the best is not what I got! Which I could add a couple of photos that I took.

    We're sorry this one didn't work for you- but your instincts to add water were correct. A bit more might have done the trick. Happy baking! Laurie@KAF

  • star rating 03/13/2015
  • Keiko from Ohio
  • I just made some dough with my new Zojirushi Bread Machine. Placed it in a pan and baked it in the oven. My Family loved it! The inside was so moist and soft.
  • star rating 02/08/2015
  • Mary from Winter Park, FL
  • Not sure what I did wrong. The bread was babysat (needed to add a bit more flour during 2nd knead. When I checked on it shortly after it looked very liquid but I let it go as it was already into the 2nd rise. After, it appeared to be baking properly but about 30 minutes before it was complete the top collapsed. Any suggestions?

    You may have scaled the flour too light, or added a bit too much water to the recipe. Give our Baker's Hotline a call and we'll help troubleshoot. Happy baking! Laurie@KAF

  • star rating 02/04/2015
  • Kris from North Padre Island, Texas
  • Ours came out perfectly formed and with an interesting crust. We used the 1 lb. recipe as written, my husband's own starter, and a Breadman machine on French setting. Will make it again.
  • star rating 01/29/2015
  • cathylance from KAF Community
  • I've made this sourdough in my Zo once a week for the last 2 years. I keep a lot of fed sourdough going. It always turns out perfect. Once it is programmed as indicated by the recipe, it just does its thing. The very first time I too thought it was too moist. Bakers Hotline said NO, do not add additional flour. Of course they were right on.
  • star rating 01/18/2015
  • Tiannahall from KAF Community
  • I've made the one pound loaf twice now with great success. It makes a great crusty sourdough with good flavor and a lovely texture. It's pretty foolproof and I can't imagine (outside of climate) why anyone would have trouble with this recipe. I'm not a terribly seasoned baker but I've had great success. Happy baking!
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