Description

Bakery-quality, lightly tangy sourdough made easy in the bread machine. This recipe blends the convenience of your machine with a bubbly starter (or hybrid starter + yeast) for a loaf that’s soft, fluffy, and flavorful—no marathon kneading required. Perfect for sandwiches, soups, and everyday slices.

Ingredients

Scale

1 cup (240 ml) warm water (110°F/43°C)
1 ½ teaspoons salt
1 tablespoon sugar
2 tablespoons vegetable oil or olive oil
3 cups (360 g) bread flour
1 ½ teaspoons instant dry yeast (or 1 tablespoon active dry yeast)
1/4 cup mature, bubbly sourdough starter

Optional add-ins

1/2 cup shredded cheese (cheddar, parmesan, or gruyère)
1 tablespoon dried herbs (rosemary, thyme, or oregano)
1 teaspoon garlic powder
2 tablespoons seeds or nuts (sunflower, flaxseed, walnuts)

Instructions

Add liquids & seasonings: Pour warm water into the bread pan; add salt, sugar, and oil.
Add flour & yeast: Spoon in bread flour and level. Make a small well and add yeast to keep it dry until mixing starts.
Add starter: Spoon the sourdough starter on top of the flour (away from the yeast if possible).
Select cycle: Choose the Basic/White bread cycle (select crust color if available). For a tangier loaf, use Delay Start for a few hours before bake begins.
Add-ins beep: If using cheese/herbs/seeds, add them at the machine’s add-ins signal.
Cool completely: When the cycle ends, remove loaf to a wire rack and cool fully before slicing.

Notes

Best results: Use fresh yeast; feed starter so it’s bubbly; measure flour by spoon & level or use a scale.
Troubleshooting dense loaves: Check yeast freshness, avoid too much flour or liquid, and ensure starter is active.
Flavor variations: Garlic & herb; cheddar–jalapeño; cranberry–walnut. Add mix-ins only at the beep to avoid disrupting kneading.
Crustier finish: After the machine bakes, transfer loaf to a 400°F (205°C) oven for 5–10 minutes.
Whole-wheat swap: Use 1 ½ cups whole wheat + 1 ½ cups bread flour for lighter texture.
Storage: Keep at room temp up to 3 days in a bread bag/towel. Freeze well-wrapped up to 2 months; toast from frozen or thaw and warm.
Common mistakes: Opening the lid often, forgetting salt, too many add-ins, or using water that’s too hot/cold.

Category: Bread
Method: Bread Machine

Keywords: bread machine sourdough, fluffy bread machine bread, easy sourdough loaf, hybrid sourdough, basic white bread cycle, sourdough starter bread maker, light airy sourdough