Simple bread for the bread maker using sourdough.
| Prep Time: | 5 mins |
| Cook Time: | 3 hrs |
| Total Time: | 3 hrs 5 mins |
| Servings: | 12 |
| Yield: | 1 -1/2 pound loaf |
Ingredients
- ¾ cup warm water (110 degrees F/45 degrees C)
- 1 cup sourdough starter
- 1 ½ teaspoons salt
- 2 ⅔ cups bread flour
- 1 ½ teaspoons active dry yeast
Instructions
- Add all ingredients in order suggested by your manufacturer.
- Select white bread setting and push start.
Reviews
I’ve made this many times…I add 1.19 tbsp olive oil or 1.69 tbsp butter to soften the crust a bit. Love it, thanks!
I have to admit I was very skeptical about even trying this sourdough bread recipe. Seemed like giving up on the real thing. But, I don’t always want to spend two days making a loaf. I made this one today and I’m shocked at the result! Great flavor and texture! The crust is definitely different but, the ease and time difference is worth it. This will be my quick and easy go to for sourdough now…Thank you!
Very good! This recipe is a keeper.
great, will make again.
Turned out great. Will make again
It worked out perfectly for me. Made some rolls using dough setting. This was my first trial of sourdough bread; so five stars it is.
I use this recipe all the time in my bread machine. It’s definitely a 10! Thank you for sharing.
I made rolls with this recipe using the dough cycle on my bread machine. I brought the starter down to room temperature and used 3 cups of bread flour. I rolled our 12 balls put them in a 9×13 pan and let it sit covered for about 30 minutes to an hour, then brushed with butter or egg wash and sprinkled everything seasoning on top or top with asiago cheese slices and baked at 375 for 12-15 minutes.
First loaf ever made….was fabulous! Will continue to use this recipe
Fantastic recipe. I added one tablespoon of vital wheat gluten to help it rise. I rarely rate recipes but this one is rate-worthy!
Good recipe!
I love this recipe, it is simple to work with and not loaded with oil and sugar! I didn’t use a bread machine as I wanted an extra tangy loaf for an evening meal I was preparing. After the first rise 2hrs, I gently divided the dough into small loaf pans (no punching down) and then left to rise the rest of the day (7hrs). I used a little more starter and a little less water, an egg wash for the crust, scored the tops and baked about 1 hr before the meal and it looked and tasted wonderful! Not a crumb was left.
Very easy and everyone in the family loved it. Will be making more often!
I made this recipe because I could use my bread machine. The flavor was delightful, but the bread didn’t look very good on the top and the sides. Instead of being brown it was whiteish.
Very good! Totally happy with it as it was written UNTIL I wanted to make some and was out of dry yeast. SO, I used 2 cups of sourdough starter and added only enough warm water to replicate the dough from earlier batches. The result was even better and the fragrance and taste was heavenly!
easy recipe, works well! i use 1/4 to 1/2 tsp yeast & 1 tbs oil
I made this simple recipe and it came out amazing! I don’t have a bread machine, so i did kneading myself and baked in a Dutch oven lined with parchment paper. Came out perfect. My husband and i love rosemary, so i added 2 Tbsps. Chopped fresh Rosemary, the smell and flavor was fantastic, but I’ll be adding more the next time i make this recipe!
I love this recipe! It is so easy. I hadn’t used my bread machine in years and pulled it out when a friend gave me some sourdough starter. I mix it on manual and then shape it it into baguettes, braided loafs or rolls. Easy. I’m reviewing this while staying at home during the COVID-19 outbreak. The hard part is finding bread flour and yeast! Happy, healthy baking.
I maker this once a week! I use avocado oil bc it’s what I had on hand. It worked just fine!
I added 2 tbsp butter,
The BEST!