Total Time
3hrs 40mins
Prep 3 hrs
Cook 40 mins

Great sourdough bread that can be made in the bread machine with the dough cycle.

Ingredients Nutrition


  1. Measure the culture into bread machine pan.
  2. Add remaining ingredients, with flour being last.
  3. Set machine for dough cycle and start.
  4. At end of cycle, remove dough from machine and shape into desired loaf.
  5. Cover and let rise in warm place until doubled--this can take as little as 1 hour or several hours, depending on what type of starter you use and how active it is.
  6. Top of loaf can be slashed at this stage, if desired.
  7. Uncover and bake at 375 degrees for 30 to 40 minutes, or until done.
  8. Remove from baking pan and cool on wire rack.
  9. NOTE: I don't let my dough rise in the dough cycle; I just remove it after the kneading is completed and shape my loaf, then let loaf rise.


Most Helpful

this turned out beautifully! i must admit that it looked pretty flat after sitting on the counter in "rise" mode for 2 hours. but there was nothing to worry about-it baked up a nice, plump loaf and had great texture, color, crust and flavor. i will definitely pursue more sourdoughs without a yeast "push!"

Margaret3 June 20, 2002

This turned out PERFECT!!! I didn't use a bread machine (because I am experienced with bread making) and all of the ingredients and amounts made a PERFECT bread for me. I feel the "bread machine" statement in the description is sufficient, and doesn't warrant a shoddy rating, as this recipe is a definite keeper! Thank you!!

JessFontenot September 18, 2009

I made this bread with the following changes: I used only whole wheat flour, used honey rather than sugar, and coconut oil rather than butter. The first time I used 450 g w.w. flour, and it was very dry. I had to add more liquid to form the loaf. The second time I cut back on the amount of flour, added just a little extra liquid and so far it looks fine. The first time, once I added the liquid, I let it knead and rise in the bread machine, then put it into an oval banneton. I let it rise in the banneton on the counter (cool kitchen) for about two hours, then baked it. It came out light with an even crust. Very good. I find sourdough baking to be a bit of an art rather than a science. The second time I left the refreshed sourdough starter for too long and it had deflated when I got around to using it, so we'll see how this works out.

janice.luinstra January 12, 2016

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