Sourdough Bread for Bread Machine

Sourdough bread from a bread machine might sound like a shortcut, but the results speak for themselves. This recipe uses a generous cup and a half of sourdough starter alongside active dry yeast, giving you that characteristic tangy flavor without the multi-day commitment of traditional sourdough baking.

The method could not be simpler. Add your ingredients in the order your machine recommends, select the regular cycle, and walk away. The milk and margarine (or butter) enrich the dough, producing a loaf with a chewy interior and a satisfying crust.

This recipe scales to three sizes. Use the full amounts for a large loaf, or adjust down for medium or small depending on your machine’s capacity.

Pro Tips

• Feed your sourdough starter the night before and use it when it is at its most active and bubbly. This gives the bread a stronger tang.
• If your bread tastes flat, try reducing the yeast to 2 teaspoons and letting the starter do more of the work.
• Butter produces a richer flavor than margarine here, since sourdough’s tanginess pairs well with buttery richness.
• Check if your machine has a French bread cycle. It often works better for sourdough than the standard cycle.

Variations

• Olive oil sourdough: Replace the margarine with olive oil for a slightly Mediterranean character and a softer crumb.
• Rosemary garlic: Add 1 tablespoon of minced fresh rosemary and 2 cloves of minced garlic for a fragrant, savory loaf.
• Whole wheat blend: Substitute 1 cup of the bread flour with whole wheat flour for a denser, nuttier loaf.