This easy bread maker sourdough recipe was created for real life. It’s made for beginners, busy households, and anyone who loves sourdough flavor but doesn’t want to spend all day tending dough. By combining a well-loved sourdough starter with a small amount of yeast, this loaf delivers dependable rise, soft texture, and that classic tangy flavor—without complicated steps or guesswork.
There’s something timeless about baking bread at home. The gentle hum of a bread machine on the counter, the familiar scent of sourdough filling the kitchen, and the simple satisfaction of slicing into a warm loaf. All of it feels right at home in a farmhouse kitchen.
If you’re just starting your sourdough journey or learning how your starter behaves, this recipe gently guides you along the way. A quick dough check early in the process makes all the difference, helping you bake with confidence every time.
A Simple Blend of Old and New
We believe the best recipes honor tradition while embracing the tools that make every day cooking easier. This sourdough recipe does exactly that.
Using a bread machine allows you to enjoy the age-old practice of sourdough baking without being tied to the kitchen all day.
The added yeast ensures reliable results, making this loaf especially well-suited for family breakfasts, lunchbox sandwiches, or a warm slice of bread served alongside supper.
It’s the kind of bread that fits naturally into daily farmhouse living; practical, nourishing, and deeply comforting.
No Starter Yet? Making your own sourdough starter takes about 5–7 days of feeding before it’s ready for baking.
Easy Bread Maker Sourdough Bread (A Farmhouse Favorite)
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Kitchen Essentials
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 using a kitchen scale. If measuring by cups, gently spoon the flour into the measuring cup and level it off with a knife. Avoid scooping directly from the bag, which can pack in too much flour and lead to a dry loaf.2½ Cups All-Purpose Flour
- Add all ingredients to the bread pan in the order recommended by your bread machine manufacturer. This order helps ensure 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 a French Bread cycle or another long-rise setting. Sourdough benefits from extended rising time to build flavor and volume.
- About 10 minutes into the kneading cycle, lift the lid and check the dough. You’re looking for a smooth, soft dough ball:
- If the dough looks dry or crumbly, add water 1 tablespoon at a time.
- If the dough looks sticky or spreads out too much, sprinkle in a small amount of flour.
- This simple check is the most important step in successful sourdough baking with a bread machine.
- When the cycle is complete, remove the bread from the pan and place it on a wire rack. Allow the loaf to cool completely before slicing so the crumb can set properly.
Your Own Private Notes
Notes
Tips from the Kitchen
- Start with Less Water. Sourdough starters vary widely in consistency. Begin with the smaller amount of water and add more only if needed.
- Choose the Right Cycle. Long-rise cycles work best. A French bread or whole-grain cycle with an extended second rise produces the best texture and flavor.
- Using Discard. For best results, use discard that has been fed within the last week. Very old starter may not rise well.
Notes for Beginner Bakers
Understanding the Ingredients
- Sourdough Starter. You may use a recently fed starter or sourdough discard. A fed starter provides a bit more rise, while discard works well as long as it hasn’t been neglected.
- Yeast. Including yeast makes sourdough baking more predictable in a bread machine and helps ensure a good rise.
- Water. The amount of water needed depends on the hydration of your starter. Always adjust based on how the dough looks and feels.
- Oil. Vegetable oil keeps the crumb soft. For a crustier loaf, you can substitute water.
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
Nutrition
Variations to Try
One of the joys of farmhouse baking is learning how to gently adapt a recipe to suit your family, your pantry, and the season. Once you’ve baked this bread maker sourdough as written, feel free to experiment with these simple variations.
Make one change at a time.
When trying a variation, change only one element (sweetener, oil, flour, or add-ins) so you can see how it affects the loaf. This makes it easier to learn what works best in your kitchen.
Honey Sourdough Bread
For a slightly sweeter loaf, replace the granulated sugar with honey. Honey pairs beautifully with sourdough and gives the bread a soft, lightly golden crumb.
- Substitute the sugar with an equal amount of honey
- You may need to reduce the water by 1 tablespoon since honey adds moisture
This version is especially good for toast or breakfast bread.
Rustic, Crustier Sourdough
If you prefer a more traditional, chewy crust, you can make a simple swap.
- Replace the vegetable oil with an equal amount of water
The loaf will have a firmer crust and a more rustic texture, similar to old-fashioned hearth bread.
Extra Tangy Sourdough
For more pronounced sourdough flavor:
- Use sourdough discard only instead of freshly fed starter
- Reduce the yeast slightly (by about ¼ teaspoon for a 1½-pound loaf)
This slows the rise just enough to allow thesourdough flavor to deepen while still working well in a bread machine.
Farmhouse Seeded Bread
Adding seeds is a simple way to increase texture and nutrition.
- Add 2 to 3 tablespoons of seeds such as sunflower seeds, flaxseed, or sesame seeds
- Add them during the mix-in stage, or once the dough has begun kneading
Seeds give the loaf a hearty, old-fashioned feel without changing the structure of the bread.
Soft Sandwich Loaf
For an extra-soft loaf that slices beautifully for sandwiches:
- Keep the vegetable oil as written
- Add 1 additional teaspoon of sugar
This variation is especially popular with children and works well for packed lunches.
Dairy-Free or Dairy-Optional Notes
This recipe is naturally dairy-free as written. If desired, you may replace part of the water with milk for a slightly softer crumb, but it is not necessary for good results.
A Gentle Reminder
Whenever you make changes, always check the dough during the first 10 minutes of kneading. The dough should be soft, smooth, and slightly tacky. Adjust with small amounts of water or flour as needed.
Storage & Leftovers
- Room Temperature: Store cooled bread in a bread bag or loosely wrapped in a towel for up to 2 days.
- Freezing: Slice the loaf and freeze in an airtight bag or container for up to 3 months.
- Reheating: Toast slices directly from frozen or warm a whole loaf in a 350°F oven for 10–15 minutes.
Easy Bread Machine Recipe
Bread baking isn’t about perfection, it’s about learning, adjusting, and enjoying the process one loaf at a time.
Every loaf is a little different, and that’s part of the beauty of baking at home. With each variation, you’ll learn more about your starter, your machine, and your kitchen.
This easy bread maker sourdough is a wonderful way to enjoy homemade bread without the stress of traditional sourdough methods. With just a little attention early on, you’ll be rewarded with a soft, flavorful loaf that’s perfect for everyday farmhouse meals. Whether slathered with butter, layered into sandwiches, or served warm alongside supper.
Easy and delicious recipe for sourdough discard.