How to Make Sourdough Bread in a Bread Machine

As a busy mom of four, I don’t have time for endless stretch-and-folds, but I still love fresh bread on the table. That’s why I learned how to make sourdough bread in a bread machine. It’s easy, hands-off, and still delivers that classic sourdough taste. With no kneading, no yeast, and no babysitting the dough, this method is perfect for anyone who wants real sourdough without the extra work.

This method relies entirely on your active sourdough starter for natural fermentation. No commercial yeast needed. And the best part? If your bread machine has a “natural sourdough” setting (like mine does), you don’t have to do anything beyond pressing a button. Really.

Keep the bread machine baking going with my whole wheat bread machine recipe and my homemade white bread machine loaf.

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Why Make Sourdough in a Bread Machine?

Let me just say it: this is my favorite bread machine ever. The “natural sourdough” setting on it has completely transformed how I bake. All I do is feed my starter, wait for it to become bubbly and active, toss in the ingredients, select the setting, and walk away.

The machine kneads the dough, gives it the right amount of fermentation time, lets it rise, and bakes it, all in about 6 hours from start to finish.

Ingredients (No Commercial Yeast)

• 1 cup warm water (~240 g)
• 1/2 cup active sourdough starter (~120 g)
• 3 cups flour (~360 g)
• 2 tbsp honey (~30 g)
• 1/4 cup avocado oil (~60 g)
• 1 tsp salt (~5 g)

That’s it!

Bread flour will give you a chewier texture and higher rise, while all-purpose flour will yield a slightly softer loaf. Both work beautifully.

Instructions (Using the “Natural Sourdough” Setting)

1. Feed your starter 4–8 hours before baking. You want it active, bubbly, and able to pass the float test (a small spoonful floats in water).
2. Add the ingredients to your bread machine in this order:
   • Active starter
   • Water
   • Honey
   • Avocado Oil
   • Flour
   • Salt (sprinkled on top)
3. Select the “Natural Sourdough” program on your bread machine.
4. Press Start.

In about 6 hours, you’ll have a golden, crusty, naturally fermented loaf ready to cool and slice.

This is why I love my bread machine! it does everything for me. No timing bulk fermentation. No shaping. No second rise. Just add and go.

How to Make Sourdough in a Standard Bread Machine

Don’t panic, You can still make sourdough in a standard bread machine with a few manual steps:

1. Run the Dough cycle to mix and knead (usually about 1.5 hours).
2. Leave the dough in the machine (with the lid closed) for an additional 2–3 hours, allowing it to ferment and rise until nearly doubled in size.
3. Run the Bake-Only cycle to bake the loaf. Alternatively, remove the dough and bake in your oven at 375°F for 40–50 minutes.

It’s a little more hands-on, but still much easier than traditional sourdough baking.

Beginner Sourdough Starter Tips

If you’re new to sourdough, here’s a quick overview of how to maintain a healthy starter:

• Feed with equal parts flour and water by weight.
• Store at room temperature and feed daily, or keep in the fridge and feed weekly.
• Always discard some starter before feeding unless you’re baking that day.
• An active starter should double within 4–6 hours and smell pleasantly tangy.

Troubleshooting Bread Machine Sourdough: Dense, Pale, or Too Sour

• Dense bread / didn’t rise → Your starter may not be active enough. Make sure it’s bubbly, doubled in size, and passes the float test.
• Bread is too sour → Use your starter earlier in its feeding cycle. A younger starter creates a milder flavor.
• Collapsed loaf → Too much fermentation time or too much water. Try shortening the rise or reducing hydration slightly.
• Pale crust → Brush the loaf with water or butter before baking, or finish in the oven at 400°F for 5–10 minutes.

Common Questions (FAQ)

Can I use sourdough discard?

Discard doesn’t have enough live yeast and bacteria to ferment the dough properly. Use a bubbly, active starter for best results.

Why is my sourdough bread machine loaf dense?

It’s likely due to an inactive starter. Make sure your starter is well-fed, has doubled in size, and passes the float test before using.

How do I know if my bread is done?

If you’re using the bread machine, it should take care of timing. If baking manually, your loaf is done when it’s golden brown and sounds hollow when tapped on the bottom.

How do I get a golden crust on sourdough bread in a bread machine?

If your crust is pale, check that your bread machine’s crust setting is on “dark.” You can also brush the top with butter or olive oil before baking for extra browning.

Storage & Freezing

To store your sourdough loaf:

• Wrap in a clean tea towel or place in a paper bag. Avoid plastic, which can make the crust soft.
• For longer storage, slice and freeze. Wrap tightly in foil or use a freezer-safe bag.
• To reheat, place thawed slices or loaves in a 350°F oven for 10–15 minutes.

Sourdough Bread Variations to Try

Once you’ve nailed the basic recipe, you can try fun variations:

• Honey oat sourdough – Add 2 tbsp honey and ¼ cup rolled oats
• Whole wheat sourdough – Swap 1 cup of flour for whole wheat
• Seeded sourdough – Add a mix of sesame, poppy, and sunflower seeds
• Herb sourdough – Add chopped rosemary or thyme and garlic powder

Just be sure to add mix-ins after the initial kneading cycle or as your machine instructs.

Best Bread Machines and Tools for Perfect Sourdough Bread

If you want to up your sourdough game even more, consider:

• Bread machine with sourdough setting
• Lame or sharp knife – for scoring dough if baking manually
• Thermometer – bread is done when internal temp hits 200–210°F
• Cooling rack – prevents soggy bottoms

To sum it up, Sourdough bread doesn’t have to be complicated or time-consuming. With the right bread machine, it’s never been easier to enjoy real, naturally leavened bread at home.

Don’t want to wait 6 hours or fuss with sourdough? Try this yeasted bread recipe!