Sourdough Bread Recipe - Bread Machine 

I did the same and finished in a Dutch oven. Best sourdough I think I've ever had and I'm from the SF Bay Area. I heated the Dutch oven for 30 minutes at 500°f. Then put it in the oven at 485°f for 18 minutes. Then took the lid off and cooked it for 25 minutes at 465°f.

Thank you!

Laurie Pullins I love my Bread Machine too! Don’t know what I’d do without it.

Yay! So glad it worked for you!

Lauren Goodwin glad it was helpful! I have three kids and you are right, ain’t nobody got time for kneading! 😆

Let me know how it turns out. Remember that the flour you use makes a big difference too. I have the best results with MorBread flour.

What great finds!!! Let me know how your bread turns out!

Desert Hava Garden Hi again! Question for you, I followed your recipe, but my machine has an Artisan Dough setting with a total time of 5 hrs 5 min...knead 1 @5 min, knead 2 @35 min, rise 1 @70 min, knead 3 @ 1 sec, rise 2 @85 min, knead 4 @10 sec, rise 3 @110 min...once I take it out of the machine do I still have to place each dough ball in the bread pan for more time to allow it to rise again??? If so, is there a certain amount of time or do I just watch it & bake once it has risen for the 4th & final time? It has 3 hours left in the machine so I hope you’re able to advise me by the time it’s done! LOL I so don’t want to mess this up! I plan to make 3 loaves with your recipe...2 in stoneware pans & 1 in a Dutch oven (just for practice).

I’m sorry I didn’t reply before it was done. Once you put it in the pans you would need to allow it to rise again so the loaf isn’t dense and hard. With sourdough, I find it takes 3 ore more hours to rise nicely for a fluffy loaf. If it is dense it will also need more baking time so it isn’t doughy in the middle.

No worries! I watched your video several more times & once my bread machine was done, I hand kneaded a few minutes-felt pliable, but a little on the dry side, in my opinion. So, I wet my hands to finish knocking it back. I then twisted it to put half in stoneware & the other half in my small flour dusted proofing basket & covered both with plastic wrap for about 3 hours in my oven with light on. I didn’t have as much dough as you, so didn’t make 3 loaves, but the 2 did rise! I placed 1 in buttered stoneware bread pan & 1 in pre-heated Dutch oven. I have a stoneware jelly roll pan in floor of my oven for water to add steam. 350 degrees was fine for stoneware loaf, but I needed the oven between 450-500 for Dutch oven (I’ve read). Oooopsy! Lol Next time! I added Everything seasoning with a few flax seeds to top of Dutch oven dough, scored both my loaves, said a lil prayer & baked both for 27 minutes @350. Tapped both & had to add 10 minutes, tapped again & color was still too light, added 5 more minutes & stoneware pan was ready! Looked good, but looks like it deflated just a little bit after I scored it. I let cool a bit before removing & top sounds hollow, but bottom is a little soft-due to steaming while waiting for me to get it out of the stoneware, maybe? Removed Dutch oven lid, let bake 5 more minutes for color. Still too light so I took it out of Dutch oven & placed it directly on the rack for 5 more minutes at 400 degrees & it got a tad bit more color, but not dark brown. I resisted the urge to cut them!!! I left them on my rack to cool all night, but before bed, I pressed into the Dutch oven loaf & the hard crackle sound made me smile! Will slice & taste 1st thing in the morning & let you know if they’re edible or throwable bricks lol 😂 So much work went it them, from sourdough starter maintenance to waiting hours to bake! Thank heavens for my bread machine doing majority of the kneading & rising!!! One day, I’ll try my Kitchenaid dough hook & see how that works!! Sorry note is so long. Thanks again for your help!

Desert Hava Garden Ok, so...both loaves are sliced, the stoneware loaf softer & much less crunchy than the Dutch oven loaf, which I’m glad! I wanted to see what both were like! Crumb is not too dense & has some visible bigger holes, the stoneware loaf is softer & more chewy, but not too chewy. The taste is sour, but not too sour. I like them both! They are not only edible, but tasty, too! I will keep practicing so I’ll get better at it & get them to the point where I can share them. Took pics throughout this experiment, hope to upload them to my channel one of these days! Thanks! 🙂

Maggie InTheMay Thank you, I’m glad it was helpful!

YES! I totally agree!

Great!

thank you very much Adrian J.

I have been looking at recipes that weigh to the ounce. You are just scooping & tossing flour, poured the salt over your mixture, looks like you spilled some, so 2+ tsp salt, and the 2c of starter doesn't look like it's a full cup, either time. To be honest, I'm surprised that it comes out so well. I think I can relax, now, and not worry so much about this. I have the same machine, and haven't been very pleased with it, honestly.

Someone needs to point out that this is a recipe for 2 loaves of bread. It would be too much for a single bread machine batch!

@@maxedwellseven6724 Normal bread loaf in a machine is about 4 cups of flour...So I would drop it down 1/3 but drop the water a tad and up the starter a tad.. 2.5 cups flour 1.3 tsp salt 1/2 - cup water 1.5 cups starter

Awesome! So glad to hear it!

How much water did you use?

I used the 3/4 cup water as the recipe called for. I also set my Cuisinary bread maker for 1 hour 10 mi uses when I bake it. It rises to the top and makes a perfect bread every time. Please contact me if you have any further questions. Sorry it took so long to respond. ❤😊

Allison Thomas I use the unfed starter to make the bread. I do not allow the starter to reach room temperature before feeding it and I do put it immediately back in the fridge. You can leave the lid loose in the fridge to allow it room to expand. If you tighten it, you will notice a hiss of escaping air when you open it. Both ways work and I slightly tighten it to prevent accidents when putting it in and out of the fridge because I have a bad habit of lifting it by the top of the jar. 😬

​@@DesertHavaGarden Thanks for the response & advice, I just love my breads now.

So you don't feed the starter & let it double in size before adding to the bread machine?

Caren Kelly I usually feed the starter the day before using it, but at least 6 hours before using it.

Thank you, let me know how it turns out!

Good to know Thanks! 🍞

thanks!

Julienne Walker Let me know how it turns out!

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@Israel Kelvin Glad I could help xD

Hope it is helpful! Let me know how your sourdough turns out.

I wish you luck! Bread is a funny thing that will be a little different for everyone, but is almost always still good!

Absolutely!

Thanks for watching! No commercial yeast is necessary as long as you give it enough time.

Chanda, how much less?

I would also advise on adding steam to the mixture, since bread continues to rise for about 8-9 minutes while it is cooking. Also increasing the temp to 450-500, and YES!!! I am going to try this form of making bread.

To help and get best 2nd proofing. Create a proofing box turn oven to 400F preheat for 1min than turn off oven. Loaf in oven and put pan of boiling water in another pan at bottom rack. No need to cover with moisture from water is won't create a skin. You can also out in oven with just oven light no heat.

You can absolutely let it sit for 18 hours! I love letting mine have a long ferment to really develop that sour flavor.

I have a video for baking in the machine too…check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7tqWRXqBc8I.html

I believe she has another video for that. It's been awhile, but I've tried it and it has value if you dont have time nor the will to see the process through. It's lovelier when you shape it, but again it still makes a solid loaf in the bread machine 👍🏼

Here's the link. Good luck 🤍🍀🍞🍀🤍 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7tqWRXqBc8I.html

Nur Chicharro I use 1c starter to 4c flour. Less certainly can be used especially if you do a very long ferment, like around 12 hours.

Desert Hava Garden thank you very much for your kindness ❤️❤️❤️❤️

Michelle Stone As long as it still works!

julieanna65 A better way to reduce the tang is by adding sugar. Try 1 tablespoon of sugar to start with and see if that helps their tastebuds. Shortening the rising times reduces the benefit of souring the dough by pre-processing the grains and making it easier on our tummies. You may also check out my recipe for cinnamon raisin sourdough as it is sweeter and disguises the sour flavor. Good luck!

julieanna65 You can use 1 c. starter to 4 c. flour for less sour flavor as well, but still the benefits.

I add it cold from the fridge, no need to allow it to warm in advance.

I have not, but I’m quite pleased with the results of incorporating everything at once...and time and memory are always considerations. 🤣

@@DesertHavaGarden especially memory!

Spas Penev Because rye is low on gluten it won’t be as elastic and it will be a much more dense loaf. If I’m making a New York Sourdough Rye, I do half wheat flour and half rye and add 1 tablespoon of caraway seeds.

Yeah, the tops without browning aren’t as aesthetically pleasing. You could increase the oven temperature to around 400 and reduce the bake time to try to get them to brown.

Let me know how it turns out!

You certainly can, just know that it yields a denser loaf and it may require a bit more water.

@@DesertHavaGarden ok thanks I have never made a sourdough bread but I am getting some starter from a friend which I understand is 40 years old 😁 so I am going to try it out.

That is exciting!!! If you enjoy lighter bread, MorBread flour is the best for sourdough. I feed my starter whole wheat flour and find that as a good mix with the bread flour. Make sure to ask your friend what flour they feed the starter and you can start with that, and if you decide to change it, do it gradually as to not shock the starter.

@@DesertHavaGarden ok thanks for the information I will do that.

Shaun Jayes You can actually get away with using less starter if you allow it to ferment longer, like 8-12 hours with 1c starter to 4c flour. I’m no help with gram conversions, sorry.

Desert Hava Garden Thank you so much for replying. I weighed my starter and it was 270g per cup. I made enough for the recipe and my two loaves are sitting and proofing further in the fridge overnight. They seemed to have risen nicely. I’ll bake them in the morning and let you know how they came out. Thanks again

So I baked the loaves and they were really good. I gave one to friends, and they phoned me it rave about it. Thanks very much for a great recipe

Shaun Jayes Excellent News!!!

I let it go until it stops kneading, it is around 7 minutes.

I just use the regular dough cycle.

Desert Hava Garden Thank you so much. You are extremely helpful

I have not, but it would still leave a hole in the end of the loaf. If you were going to bake in the machine, you’d want to half the recipe for just one loaf. Over the summer I may break down and bake directly in the machine since it is so hot here. I’ll do a video of the results...maybe mid-June when it’s in the 120’s.

I’m not sure I understand your question. The starter is ready to be used as soon as 6 hours after feeding it. If you have already begun making the bread, it doesn’t rise as quickly as commercial yeast breads so you’ll want to give it a total of 6 hours rising time at least, split between the first rise in the bread machine and the second rise in the pan.

@@DesertHavaGarden She means how to know when her starter that she made from scratch is ready to be used in bread for the first time.

I am using whole wheat flour. Any flour will work. If you change flours do it gradually as that can cause it to be unhappy.

Any bread flour will work well!

After feeding it, you will want to wait at least 6 hours before making bread with it. You can feed it the day before, use some to make bread, then feed the remaining starter as well. When I take it out of the fridge, it is only briefly. I do not allow it to warm up before using it. I hope that answers your question!

@@DesertHavaGarden ok what if I dont make bread every day. I take out feed it and put back in fridge wait 6 hrs then its ready to use? I made my 1st loaf in the machine the whole cycle The sourdough setting is a 6 1/2 hr cycle. I would like if it was more sour

If you don’t make bread every day, you are correct that you just take it out and feed it and put it back in the fridge. You can use it as soon as 6 hours later. If you like it more sour in flavor, skip feeding it the day before you are going to use it.

@@DesertHavaGarden thank you again all that I learned was wrong I am so happy with my 1st loaf of SD bread.. I was never able to make it by hand I made nice bricks

I am really glad to hear that you are happy with your results! It will get better each time and you will become comfortable with sourdough.

Cari N They are Pampered Chef.

@@DesertHavaGarden Thank you. :-)

Absolutely! Once you have completed all rising and fermenting of the dough, just use the bake cycle to bake it. I do have another video that is start to finish in the bread machine. 😉ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7tqWRXqBc8I.html

I use hungry starter.

Really I use 1 c starter to 4 c flour for long ferments of 8+ hours. You can adapt it from there depending on the size of loaf you are looking for.

@@DesertHavaGarden but you used 2 cups starter in this video with 4 c flour.

Yes, a shorter ferment requires more wild yeast. I use less starter to flour ratio for much longer fermenting time.

Thank you! I did recently purchase a second stoneware bread pan!

Joe Stubbs if a cup of water is 235g, then an American cup must be 235ml. An Australian cup is 250ml. Weigh an Aussie cup of starter. Take that number and divide by 250. Then take the resulting number and multiply by 235. That’s the weight in grams if an American cup of starter. Having said that, from what I’ve been seeing as I’ve been watching sourdough recipes, the amount of starter stated is a rough guideline rather than a to the gram amount.

Please respond to my request, so I can have better results

If you are baking in a loaf pan, you can bake at 350 for about 35-40 minutes for a softer bread. I like to bake at 425 for 25-30 minutes for a crisper crust and you also get more oven spring that way (more rise in the oven with higher temperature).

Desert Hava Garden Thanks🙏. What type of flour do you use for a chewing crust, more airy inside

Ruchi Oswal bread flour will get you the most airy crumb inside however sourdough tends to be a ‘stronger’ bread than yeast bread and it won’t ever had the texture of a Wonderbread 😉 I like MorBread brand flour.

Lake Living with Barb Konie Sue Keeney bread is usually a quick bread but I’ll play around with some ideas and get back to you. I like the idea!

connie alviar The flour you use definitely makes a difference! Wheat flour is much denser and will make a denser loaf. You can try compensating by allowing additional time to rise, maybe an additional hour or two. And you’ll likely need to bake about 10 minutes longer to prevent a gooey middle.

Rye is more dealing with starch than gluten. Because of this, the bread will still rose, but won’t have the elasticity needed to retain its shape. I would suggest trying 1/4 rye to 3/4 wheat flour and see if that gives you a good loaf with the flavor you enjoy.

Desert Hava Garden Thank you! I’ll let you know if it works ☺️

johnnytremp Oh no! 350 degrees Fahrenheit!

@@DesertHavaGarden I'm sorry, when I re-watched the video I noticed you did say it! I tried your recipe and it turned out perfect! Thanks!

It can be done! Here is how I do it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-w211XIP06UI.html

Correct!

Until it is smooth, about 2-3 minutes.

You can start your own sourdough starter, but it is a lengthy process. I purchased mine over 12 years ago from Azure Standard. You may also try asking around locally to see if someone will share with you.

No, I recommend a person new to sourdough get started with an established starter from a friend or purchase one from a company like Azure Standard. Good luck!

@@DesertHavaGarden thank you

Yes!

Vicki Cade Yes! That will keep them from splitting down the side too. 😉

Susan Schexsnayder Are you asking how you begin a starter? If so, it is a process that takes about 5 days using equal parts of flour and water. You leave it at room temperature and feed it equal parts flour and water each day. There are some videos out there on beginning a starter if you don’t have access to one from a friend.

You sure can!

@@DesertHavaGarden 😮😮😮😮

Susan Schexsnayder You can make a Rye Starter and use all rye flour to make a wheat free sourdough. The problem is that rye doesn’t have the gluten so it will be denser and not have the elasticity of wheat dough. I am working on a rye video...stay tuned.

Rafael Machado Yes, as long as your dough seems to have risen enough in the second rise.

I have another question. Why do you do the dough cycle twice? Also do you let it go for long, or only till it forms a neat ball again? I made your recipe yesterday & used half the ingredients for one pan. It seems a very long process. Mine turned out okay, i let it rise for 4 hrs during the night & put it in the fridge to bake the next morning. I can post pictures, but don't know where. Thanks also for your prompt reply yesterday. I'm determined to succeed at making a loaf starting with my bread machine for less hands on work.

Kristi Jones Mine is 2lb and it sounds like yours is only 1lb so you would have to halve the recipe and make one loaf at a time.

You may try changing your ratio of flour to water when feeding the starter to make it less wet and more elastic. Also, I have found that the type of flour can really make a difference in what you make the bread with. I use MorBread flour sold at Azure Standard and have consistent good results with it.

Thank you for the reply! I will cut down on the water and see if that helps and then go from there. Love your videos, they are clear and you explain things well!