Easy Bread Maker Sourdough Bread (A Farmhouse Favorite)

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.

Prep Time15

Cook Time55

rising time2

Total Time3 10

Course: Bread

Cuisine: American

Keyword: bread making, bread recipe, sourdough bread, sourdough discard recipe

Servings: slices, 1 pound loaf and 1 1/2 pound loaf

Calories: 273kcal

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Kitchen Essentials

Vintage Measuring

Measuring Set

Pastry Board

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.

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Notes

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

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

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

Nutrition