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Best Bread Machine Sourdough

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“This recipe gives a slightly dense bread with a slightly chewy crust and a little tang from the sour dough, depending entirely on your sourdough. A “San Francisco” sourdough starter is appropriate for this recipe.”
READY IN:
3hrs 15mins
SERVES:
10
YIELD:
1 Two Pound Loaf
UNITS:
Metric

Ingredients Nutrition

  • 236.59 ml sourdough starter, you must have a starter available
  • 177.44 ml water, warm about 110F
  • 14.79 ml sugar
  • 14.79 ml active dry yeast (not rapid rise yeast)
  • 709.77 ml bread flour
  • 44.37 ml oil
  • 9.85 ml salt

Directions

  1. Put first 4 ingredients in bread machine and stir gently. (yes, this works…).
  2. Let sit for about 10 minutes. Starter should start to bubble a little.
  3. Add flour, then spread oil and salt evenly over the flour.
  4. Select basic course or following custom settings if your bread maker has them:
  5. Custom settings for Zojirushi BB-CEC20: Preheat - 20 Minutes ( I start cycle after mixing first four ingredients then add remaining three ingredients after ten minutes), Knead - 20 minutes, Rise1 - 40 minutes, Rise2 - 40 minutes, Rise3 - OFF, Bake - 58 minutes Medium or Dark crust setting ( I use medium), Keep warm - OFF.
  6. Check a few minutes into kneading and add flour or water as needed to get a just slightly tacky dough that sticks to your fingers like a strong post it note and stretches smoothly without tears when kneading. Sourdough bread dough is a little gloopier then regular white bread.
  7. See directions for making a starter or order a starter online.
  8. Like all sourdough breads wait until at room temperature before cutting or insides will clump up and tear the insides out of the loaf.

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