Soft, buttery sourdough bread made in a bread machine is the next best thing since, well, sliced bread. Super easy to make, you just dump the ingredients in and allow the bread machine to do all the work.
Recently, I’ve had some requests for a sourdough bread recipe in a bread machine. SoI bit the bullet and made one that is so delicious.
This bread is a take on my sourdough sandwich bread, but made to fit in the bread machine. It is super light, fluffy, buttery, and everything wonderful you want in a sourdough bread, but totally hands off.
The bread machine does all the work. After you dump in the ingredients, you push some buttons and it goes to work.
It really couldn’t be easier, and if you are wanting fresh baked bread for dinner or lunches (a great way to stretch the grocery budget if you ask me), then you have to try this recipe.
Why You Will Love This Recipe:
Hands off: This is a dump and go recipe. Add the ingredients and push the knead button. Kneading and baking all happens in the bread machine. So if you want fresh bread without yeast, but maybe don’t have the time or ability to make bread by hand, this recipe is a must.
Super simple: Goes along with the whole hands off thing. This recipe couldn’t be simpler.
Delicious: This recipe is one of my absolute favorites. It is so fluffy and buttery with a hint of sweetness. Any sandwich would be happy to have this as its main component.
Tips For Making Bread Machine Sourdough Bread:
- Although you can make this bread from start to finish without ever touching the dough, you have the option to remove the dough from the bread machine after kneading and remove the paddle. This will keep you from having to pull the kneading paddle out of the finished product.
- Though you could get away with just one knead cycle, I actually like to do it one more time. This ensures proper gluten formation for soft bread.
- Spritz the top of dough with water a few times to make sure the dough doesn’t dry out on top during rising. This is an optional step, but also helps the crust to turn golden in the baking step.
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FAQ:
Do all bread makers make sourdough?
Yes! Thought this will depend on the type of sourdough you are trying to make. It will make soft sourdough bread, but not that crusty, no-knead sourdough from start to finish. To get that crusty type boule, it will need to be baked in a dutch oven.
Can you use machine to knead sourdough?
Yes. You can definitely just use the bread machine to knead the dough, and then bake in the oven, if desired.
Is it cheaper to make your own sourdough?
Yes! Making sourdough bread is very inexpensive (about $.75-$1 a loaf by rough estimation using the cheapest organic flour I’ve seen at Costco). Buying a similar loaf at a bakery can cost you easily $7-8 or more.
Ingredients:
- Water – Preferably filtered.
- Unsalted butter – Using unsalted butter allows you to be able to control the salt in recipes.
- Bread flour – Bread flour yields a softer, fluffier bread. All-purpose can be substituted. Bread flour has a higher protein content, which allows more gluten strands to be produced giving you a fluffier bread.
- Granulated sugar – This helps feed the sourdough starter and gives it a slightly sweet flavor.
- Salt – Bread without salt is blah. I promise.
- Active sourdough starter – This is sourdough starter that has been fed within 4-12 hours and is super bubbly and active.
Tools you may need:
Measuring cups and spoons
How To Make Sourdough Bread In A Bread Machine
Add the water and melted butter to the bread machine.
On top of that, add the bread flour, sugar and salt.
Lastly, add the sourdough starter.
Use the kneading function on the bread machine (for my machine this is function 8). Mine is set to knead for 25 minutes. Though you could get away with just one knead cycle, I actually like to do it one more time.
After the first knead cycle finishes, I press the button again and let it knead the dough one more time, for an additional 25 minute cycle.
Next (optional), remove the dough from the dough machine and take out the paddles. That way you don’t have to pull them out later after baking.
Allow the dough to sit in the bread machine for about 6 hours, or until the dough nearly rises to the top of the bread pan.
I like to spritz the top with water a few times to make sure the dough doesn’t dry out. This is an optional step, but also helps the crust to turn golden in the baking step.
After the dough has risen for several hours, I go to the baking function (function 13 on my bread maker) and select the option for dark crust. This makes the bake time one hour.
Allow the bread to cool, then remove from the pan.
Storage:
Unsliced bread can be stored in a paper or linen bag. Once cut, store cut side down on a cutting board lightly covered or in a storage bag.
Baker’s Schedule:
9 PM: Feed sourdough starter so it will be nice and active the next morning.
8 AM the next day: Add ingredients to the bread machine and allow it to work its magic. Do two rounds of kneading.
9 AMish: Allow the dough to rise for about 6 hours.
3-5 PM: Bake for 1 hour. Usually it will take 6-8 hours for your bread to double to be ready to bake.
6 PM: Slice and serve.
Find More Sourdough Recipes:
- Spelt Sourdough Bread
- Sourdough Oatmeal Cookies
- Best Sourdough Banana Muffins
- Sourdough Pizza Dough
- Sourdough Pumpkin Bread
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
Sourdough Bread In A Bread Machine
Soft, buttery sourdough bread made in a bread machine is the next best thing since, well, sliced bread. Super easy to make, you just dump the ingredients in and allow the bread machine to do all the work.
Ingredients
- 1 1/4 cup water
- 1/4 cup unsalted butter, melted
- 4 cups bread flour
- 2 tablespoons granulated sugar
- 1/2 tablespoon salt
- 1/2 cup sourdough starter, bubbly and active
Instructions
- Add the water and melted butter to the bread machine.
- On top of that add the bread flour, sugar and salt.
- Lastly, add the sourdough starter.
- Use the kneading function on the bread machine. (For my machine this is function 8) Mine is set to knead for 25 minutes.
- Optional: After the first knead cycle finishes, I press the button again and let it knead the dough one more time, for an additional 25 minute cycle.
- Next, I just allow the dough to sit in the bread machine for about 6 hours, or until the dough nearly rises to the top of the bread pan. I like to spritz the top with water a few times to make sure the dough doesn't dry out on top. (Optional , but also helps the crust to turn golden in the baking step.)
- After the dough has risen for several hours, I go to the baking function (function 13 on my bread maker) and select the option for dark crust. This makes the bake time 1 hour.
- Pull the bread out of the bread maker and allow to cool.
Notes
Although you can make this bread from start to finish without ever touching the dough, you have the option to take out the dough from the bread machine after kneading and remove the paddle. This will keep you from having to pull the kneading paddle out of the finished product.
Though you could get away with just one knead cycle, I actually like to do it one more time. This ensures proper gluten formation for soft bread.
Spritz the top of dough with water a few times to make sure the dough doesn’t dry out on top during rising. This is an optional step, but also helps the crust to turn golden in the baking step.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 267mgCarbohydrates: 39gFiber: 1gSugar: 2gProtein: 6g
Anonymous says
Thank you for giving us this recipe! I will absolutely try it.
Lisa says
Wonderful! Hope you enjoy.
Anonymous says
This recipe turned out great for me (I have a programmable bread machine so it worked from start to finish)! Do you think it would be possible to make this as a whole wheat sandwich bread at all, and if so what ratio of flour would you use? Thank you so much!
Lisa says
I would try to substitute up to 1/2 of the flour to whole wheat. Usually, this can be done without too many changes to a recipe.
Anonymous says
Thank you so much for this recipe! This bread was so easy and delicious, and with my programmable bread machine, I love starting it before bed and waking up to fresh bread! Do you think this recipe could work with some whole wheat flour added? If so, how much would you suggest, and are there any adjustments to make to the other ingredients/timing? Thank you again!
Lisa says
Glad you enjoyed it. Usually with whole wheat you can substitute about 50% without too much issue. May need a touch more water. I’ve never tried it with hard red wheat (typically found in whole wheat flour from the store), I usually use fresh milled hard white flour.
Bridget says
I’ve tried twice now and I don’t know why my bread isn’t rising 😭 I made sure the water and butter weren’t too hot. Using bread flour. Sourdough started fed within the last 12 hours. Any ideas? I’m going to make it by hand and maybe try again in the future but it’s a little disheartening using so much bread flour and it being wasted (prices are just ridiculous, ya know?) the dog is dragging around a dough puck though 😀
Lisa says
Oh no! So sorry. Have you made successful bread with your sourdough starter before? I’m wondering if your sourdough starter isn’t active enough, maybe the rise time isn’t enough or too much. So many things it could be. I usually turn bad loaves into bread crumbs, croutons, stuffing, strata, bread pudding, etc.
Chalee says
As if I couldn’t love your recipes enough! This is amazing. Do you think I could let the dough rise in a loaf pan on the counter? I feel like my bread maker makes stumpy loaves. Thank you!
Lisa says
Yes, you definitely can!
Allie says
Hey! My bread machine only has a 1.5 hour dough setting, and warms a bit after 30 minutes. Do I need to do anything differently? My loaf didn’t work as expected.
Lisa says
It needs to rise for 6-8 hours at least for a loaf to come out well. I’m not sure exactly how to adjust that for your particular bread machine.
Sara says
Hi Allie! My machine is like that too so what I do is use the express bake or rapid bake setting just to knead but I stop it and repeat the kneading once it stops. After the second kneading round stops I then take the pan out to cool as the machine warms up for that setting. Once your dough has risen a good bit you can put the pan back in and set the bake function.
BigMoney says
Thank you so much for this recipe! It worked magnificently.
Cynthia says
I’m lactose intolerant, can I substitute olive oil for the butter? I wish I didn’t have to…love butter.
Lisa says
Yes that should work just fine!
Vikki Bixby says
Hi! I’m making this now in my machine but plan to bake it in oven. What temp and approximately how long to bake it do you think?
Krista says
I have the same question. I don’t have a bake only function on my bread maker so want to transfer to bake in the oven. Thanks!
Lisa says
I would do 375 for about 45 minutes in a loaf pan. I would also suggest adding an egg wash to give it a golden crust.
Priscilla says
Hi Lisa. If I wanted to cook this in a loaf pan in the oven, should I let in rise in the bread machine and then transfer to the loaf pan before baking in the oven. Or should I transfer the dough into the loaf pan right after the two knead cycles and let it rise in there? Thank you in advance 😊
Lisa says
I would just let it knead in the bread machine, but then shape it and put it in your bread pan before rising.
JMaynard says
375* for 45 mins was a little too long. The crust was a little darker than I like. Should I reduce the time? or the temp? Thank you.
Lisa says
I think either would work. It may take some experimenting with your machine.
Laura says
Love this and can’t wait to try it. I’ve been intimidated by sourdough. Making it in the bread machine- does this give it enough time to ferment the added flour to make to gluten free?
Lisa says
Sourdough bread technically is not gluten free as it will always contain some gluten. It does have less gluten though. It all depends on how you tolerate and how much fermentation you need to make it more digestible.
Sarah Anderson says
I would be curious to know if you think this can be made gluten free this way? I have a gluten free recipe (flours etc)- any experience with this? Or tips?
Lisa says
It would probably need to be adjusted quite a bit if using gluten free flours. I have not personally tried it.
Susu says
If you publish a sourdough cook book and include bread machine options, that would make my year! I finally decided to get a bread maker once I read that you can actually make sourdough breads in them, and I’m so excited to see that you’ve started playing with one yourself! Can’t wait for mine to arrive and be able to stick to my resolution to have only homemade foods in the house! Thanks so much for this recipe! Many blessings!
Lisa says
I’ll take note. I don’t have any plans at the current moment, but you never know what the future holds. Happy baking. Love that resolution.
Kary Taylor says
I agree!!! I would LOVE to have a sourdough cookbook from Lisa! Everything I’ve made so far from her has been so tasty. But I just have all of the recipes printed out and in a folder. A beautiful farmhouse cookbook would be wonderful!
Cathy says
I made this today and it is so yummy! I was wondering if you could substitute honey for the sugar? I have seen traditional recipes that use honey but I wasn’t sure about with the bread machine. I am enjoying reading your blog.
Thank you
Lisa says
I’m sure that will be just fine.
Laurie says
I make mine with honey and it’s delicious! I would also like to try make syrup!
Meagan Ramer says
I just wanted to mention that I’ve made this loaf three times. The first time it was wonderful! Second and third time it was very flat and never rose. The difference was that the first time, I had to move my dough to a second bread machine after the first kneading cycle. I suspect that my particular machine (zojirushi home bakery) overheats the dough with the second knead cycle and ends up killing the yeast. I’m going to try one more time with only one kneading cycle and see if that solves the “brick” issue.
Sue says
Meagan, I have a Zo, too (the larger one). How was your second loaf? What adjustments did you make? What size is your bread maker? Thanks! ~Sue
Sue says
Did you have success in your Zo, Meagan? I’m going to try it this week 🙂 ~Sue
Tanya Ortelle says
Following!
Jane L Breene says
Sounds wonderful. Will this still be easier on gluten intolerant stomach like the traditional sourdough bread. I have gluten free starter. Can it be used. Can gluten free sourdough bread be made In bread machine? Thanks for answering.
I love your post!
Lisa says
I’ve never tried making regular sourdough bread with a gluten free starter so I’m not sure it would work. I would think so. Not sure if gluten free sourdough would work in a bread machine. This bread would be better for those gluten sensitive as long as it fermented long enough. Some people can only tolerate grains that have been fermented for 18-24 hours. It would depend on how you handle gluten.
Shirley Hallman says
Why not just use the regular white bread cycle on the machine (mine is an Emeril T-Fal)? It goes though a couple of knead and short rest cycles before going to the rise cycle. Maybe not enough time for it to rise as the whole mix, knead, rest, and rise cycle is only 2 hours and 20 minutes. Mine does not have a bake setting. It does have a warm setting which it says can be used to warm, make crustier, or finish baking in case of a power outage (can be set for up to 70 minutes).
Lisa says
Unfortunately, sourdough bread typically takes at least double the time to rise compared to conventional yeast. For the first rise, sourdough will need 6-8 hours or more of rise time.
Madison Andra says
What mixer would work best to knead multiple loaves of sour dough every other day? My kitchen aid bowl doesn’t stay on the plate more than a couple minutes. Doing it by hand is very tedious in my season of life right now. I have been making sour dough constantly and don’t plan to stop! your blog has helped me learn so much about sour dough!
Lisa says
The highest capacity I’ve used is the Bosch mixer.
Donna says
Hi, Love your recipes. Thank you for sharing.
Question on the Sourdough bread in a bread machine. Is your recipe for a 1.5 lb loaf or a 2 lb loaf?
My machine asks you to pick the loaf size. I have a KitchenArm & a Westbend 3lb loaf bread machine.
Thanks,
Donna
Lisa says
My machine asks you to pick the loaf size. I have a KitchenArm & a Westbend 3lb loaf bread machine. 2 lb!
Geraldine rooney says
Hi many thanks for loaf recipe in the bread machine
Would you have any gluten free recipes for bread i could try in the bread machine?
Could I use rice flour or lentil flour?
Many thanks
Geraldine
Lisa says
I have not personally tried it, but I would think it would work for any recipe.
Melissa says
Hey Lisa! I tried out this recipe today and for some reason my dough ball deflated, the first knead cycle we got a big dough ball, second knead cycle it completely fell apart, left it to rise for 6-7 hours & it rose a little but not to the top of the bread pan. I went ahead and baked it and it’s definitely editable but not sure where I went wrong. I have the same bread machine & used King Arthur bread flour ☹️🤔
Lisa says
Hmm that is so strange. I wonder if it was over kneaded and that is why it fell apart. Sorry that didn’t work for you.
Andy M says
Just curious from the other side of the pond (!) I would have thought the butter and q large sugar measure (at least twice as much as recipes I’ve used) would lose the slightly sour taste of a sourdough…not being sweet and rich is its main attraction! Recipes I’ve seen use a small amount of sugar and maybe a glug of olive oil.
Different tastes I guess!
Lisa says
The bread doesn’t end up sweet at all after fermenting.
Ruth says
If mine seems a little dense what would I do to make less dense ?
Lisa says
Allow it to rise longer.
Rita Coe says
Hi Lisa I have a question.
I would like to bake using cast iron method. I tried at 500 degrees baked for 30 minutes and it was already brown crust I baked for an extra 10 min with lid off and it came out burn on bottom and crust too hard. What do u suggest for temp and length of time? In the past I have baked using this recipe in loaf pan and came out great! Thanks!
Lisa says
I would reduce the first temp to 475. You can also put a baking sheet underneath to keep it from burning on the bottom.
Lisa L says
Thank you for posting this! My bread maker doesn’t have the exact functions necessary, but I was able to knead it with the dough setting and then I used the express bake setting after it rested. It looked a little weird because the express function had a knead cycle programmed into it as well and I wasn’t able to choose a dark crust color. I’ll definitely try it in a loaf pan next time, it was very tasty!
Lisa says
Glad it still worked out for you even with the different functions.
Carla H. says
Thank you for this reccipe! You mention removing from the bread machine and baking in the oven but don’t give details. If I wanted to cook in a loaf pan, about how long would I bake and at what temperature?
Lisa says
Hi there! I bake the bread in the bread machine. You have the option to take out the dough from the bread machine after kneading and remove the paddle. This will keep you from having to pull the kneading paddle out of the finished product. But I still put it back in to bake. Hope that helps!
Lindsay Longworth says
Wondering if there is a healthier sub for the butter or no oil at all.. ?
Lisa says
I’ve only tried this with butter. I do suggest using grass-fed butter for more nutrients!
Kelsey says
2 Qs.
1. My bread machine does not have a kneading function; should I use the dough function instead? My dough function runs for an hr and a half..
2. After the kneading is done (when you let it sit in the machine to rise), do you turn off the machine/unplug it? Or simply leave it alone?
Thank you! Excited to try out your method!!
Lisa says
1. Yes, I believe the dough function is the same thing. 2. I turn mine off. Good luck!
Debbie Howard says
I have a similar issue. There is not a separate baking function. If I select the dough function, to bake the bread I would have to pick the one of the bread functions which would start the kneading process all over again. It takes 3hr10m to make a loaf of bread in my machine.
Hazel says
None of the reviews mention if this sour dough bread is actually sour. I think when you mention the sweet flavor that this is just using natural yeast but not making real sour dough bread. I don’t want to waste ingredient and just get good bread, I want real sourdough bread.
Not criticizing your recipe, just want to be sue what I’d be making.
Lisa says
Yes it has that tangy sourdough flavor. It is a true sourdough bread since it has no commercial yeast in it. The sourness depends on how sour your starter is.
Rebekah says
How would you alter this recipe for einkorn flour?
Lisa says
I haven’t experimented with that yet. If you do, let us know how it turns out!
Brooke says
Hi! Can’t wait to try this – do you think that using honey rather than granulated sugar will yield the same result?
– thanks!
Lisa says
I would think that should be just fine.
Maggie R says
I made this once and it turned out great! I’m trying again tonight but removing the dough after the second knead and letting it rise in a loaf pan to bake in the morning. Fingers crossed it is just as good!
Lisa says
Good luck! I would think that would work just fine!
Norm says
Thanks for the well written article. My bread machine is set by the manufacturer to warm during the rise cycle. Should the recommended 6 hours be reduced any or leave it the same?
Lisa says
If it has a warming function it may take the whole 6 hours or more. Usually, sourdough takes longer to rise than conventional yeast.
Kat says
I use bread maker in the summer because it doesn’t heat up the house like an oven does abd I still ge5 to have bread every day. Sour dough is awesome thank you for teaching me hpw to do my sour dough. It is cheaper not to mention much mucj tastirr than with yeast. Waiting fpr spurdough to gtow is npt a ptoblem it helps me be more pacient.. a skill I lack.
Monica says
My bread machine is ancient and I don’t have a “knead” setting. I do have a “dough” setting though. When I use that, it says 1 hour. Do you think that would work? I heard it kneading and then it stopped. I’m guessing it’s proofing after that. Maybe if I restart the machine after I hear it stop kneading, I can get second kneading from it or do you think the dough setting isn’t the same? I called the manufacturer but they weren’t much help. I appreciate any input.
Lisa says
Hmmm. I am honestly not sure. Did your bread turn out okay? I choose to do two kneading cycles, but you don’t have to. So, if it is only kneading for 30 minutes or so on that function, it may work just fine.
Kathy says
Thank you…thank you…thank you! This recipe is phenomenal! I am feeling like ☺️ right now.
Sonia says
This is exactly what I was looking for and it did not disappoint. Worked like a charm and tastes amazing. Thank you.
Lisa says
Yay! That is great to hear!
Howard James says
Great info. How much rest time between 2 knead cycles?
Lisa says
I press the button again right after the first cycle.
Beth says
I need your help. I’ve been working for months trying to make just an edible loaf of 100% whole wheat (fresh-ground) sourdough. I’ve tried all your recipes… the closest I came to edible was the loaf that I overproofed after getting up in the middle of the night for multiple stretch & folds. 😭 I do not have the time to work on bread from sun-up to sundown.
I finally ordered a bread machine with a sourdough function, hoping it could do some of the work for me and I could do the final rise in my banneton then bake the final product in my Dutch oven. All the recipes (besides this one) call for bread flour AND added yeast. Do you have any suggestions?
Lisa says
This one works great with no added yeast, but I also bake it right in the bread machine. If you want to use the bread machine to just knead your dough and then proceed in bannetons, I recommend using this recipe: https://www.farmhouseonboone.com/easy-artisan-sourdough-bread
Dolly says
Hi, I have a Zo bread machine. If I use the “homemade” course to create a program for this recipe for this bread machine sourdough recipe, it wants to punch down the dough after the first rise. Is punching down the dough ok for this recipe? Thanks for your help!
Lisa says
Yes. In order to shape the loaves after the first rise you can punch it down.
Christine says
My mom is on a low sodium, low carb diet would it affect the bread if I left out the salt and sugar
Lisa says
I have never tried this, but I would think you would end up with a fairly bland bread. Sugar also helps the bread have a better texture. If you try it, let us know how it turns out!
Christine says
My niece gifted me the sourdough starter. I’m so excited to try it. I don’t have a cast iron skillet to bake in do you have any suggestions as to what I can use? Will aluminum loave pan’s work?
Lisa says
Loaf pans will work. I would recommend following the baking instructions for sandwich bread, as opposed to dutch oven baking instructions. https://www.farmhouseonboone.com/sourdough-sandwich-bread
Carrie says
Hey Lisa love your channel ❤️ I have tried this recipe multiple times and my dough will not rise.I am using the sourdough starter that I also got from your vlog any suggestions please help.
Lisa says
So sorry to hear that! Is your starter active and bubbly? It could be a difference in bread machines as well.
Liz says
I was just wondering what the consistency of the dough should be after kneading? It looked a little stiffer in the video but mine is very soft and sticks to my finger. Also once done mixing it conformed to the shape of the bowl. Do I need more flour? I added lots of flour to it already but it still seems the same. I wondered if this was because you scooped right out of the flour bag and I used a spoon to fill my cup.
Lisa says
That probably could have something to do with it. Scooping flour will most likely have more flour than just spoon filling. The dough shouldn’t really be sticky.
Patrice says
Dear Lisa, I would love to try sourdough sandwich bread for the machine, but do you have conversions to grams? Many thanks, Patrice
Lisa says
Not on this recipe yet! I am working on updating all my recipes with weight measurements, but it is taking some time. In the meantime, you can use this conversion chart: https://www.farmhouseonboone.com/baking-conversion-chart
Anonymous says
When it is rising, is the machine producing heat? Or do you have it off?
Lisa says
It probably depends on the machine. Some may offer a warmer environment. Or you can turn it off. It may take longer if it is off.
Arleen says
How bout if I can’t get the paddle out of my bread making container. I’ve tried, it don’t come out!
Lisa says
That seems strange? Have you baked with paddles in?
Linda Hepsom says
Are you able to include weight to your recipes…over time that is.
Lisa says
Yes! We are working on that. Slowly, but surely.
Norm says
Trying to get perfect recipe for my machine. Had to add couple tsp flour during first knead (too wet)and the ball became nearly perfect right thru the second knead til the last 5 minutes. Then the sourdough started to breakdown and got a little mushy. Do you have any idea why it might get a little mushy at the end? Thanks
Tereda says
I just bought this bread maker. My 1st batch of sourdough didn’t rise but I think it’s ready now. My question is do I leave the kneading attachment in when I bake it and when do I put the metal hook in? Before or after baking? I’m a total newbie, lol!
Lisa says
Personally, I remove the dough from the dough machine after kneading and take out the paddles. That way you don’t have to pull them out later after baking.
JHT says
Seriously IMPRESSED with the results…. now my happy mind is thinking what could I add to this recipe to give it another level – rasins ? dried cranberrys ? sunflower and pumkpin seeds… candied orange peel… This one has 100 percent inspried me – thank you again so much LISA – you truly are life changing for our family.
Jessica B. says
I am new to sourdough and I have a strong starter but it’s still too hot here in Arizona to turn on the oven so I tried this recipe in my bread maker. I ended up forgetting about it after the 2x kneading cycle and the dough sat fermenting in the bread maker over night. I baked it in the bread maker when I woke up and I ended up with a great loaf. Thank you for this recipe!
Lisa says
Yay! So glad it worked out even when forgotten.
Frank says
Have you the recipe in grams please? I prefer to weigh my ingredients
Lisa says
I am working on converting all my recipes to weight measurements. It will just take some time to get through them all. Until then, you can reference this conversion chart here: https://www.farmhouseonboone.com/baking-conversion-chart
JHT says
My first try was AMAZING… now I am feeling more confident to explore this more, today used the potato starter and it was perfect once again. Now I am wondering about this… placing the dough in the bread maker attachment in fridge over night for a long ferment so it can be baked in the morning for fresh lunch time bread. We are not a bread at dinner eating family, so we often seem to miss out on that day fresh bread. Lisa do you think this would work ? any warnings / concerns ?