Easy Bread Machine Sourdough Bread

This is the no-fuss approach to sourdough: combine your starter with a touch of commercial yeast and let the bread machine do everything. The wild yeast and lactobacillus from your sourdough starter bring the characteristic tang and slight chew that defines sourdough bread, while the commercial yeast guarantees a reliable rise even if your starter is less than vigorous on baking day.

Six ingredients total. Water, sourdough starter, bread flour, salt, sugar, yeast. The sugar feeds the yeast and helps with browning, while the starter does the real flavor work. Use the basic or sourdough cycle (if your machine has one) for the longest rise time and the most pronounced tang. Slice it for sandwiches, toast it for breakfast, or tear it apart still warm for an irresistible counter snack.

Kitchen Tips

• Feed your starter 8 to 12 hours before baking so it is active and bubbly when added. A sluggish starter gives a denser loaf.
• Bring the starter to room temperature before adding. Cold starter straight from the fridge slows the rise.
• Add ingredients in the order your machine specifies (usually wet first, dry next, yeast on top).
• Check the dough during the first knead. A wet starter may need extra flour, a dry one may need a splash more water.
• Use the basic cycle, not rapid. The longer rise time lets the starter contribute its tangy flavor.

Variations

• Add dried herbs like rosemary, thyme, or dill to the dough for an herb sourdough.
• Substitute whole wheat flour for a third of the bread flour for a more rustic loaf.
• Brush the warm loaf with olive oil and dust with sea salt for a finishing touch.