Bread Machine Sourdough Bread



  • 1 1/4 cup (284 grams/10 oz) filtered water
  • 1 cup active sourdough starter (the weight in grams can vary depending on the bubbles and co2 of the starter. It is approximately 200 grams of starter)
  • 2 tablespoons (28 grams) olive oil 
  • 3 1/2 cups (455 grams) bread flour *
  • 2 tablespoons (26 grams) light brown sugar
  • 1 1/2 teaspoon (9 grams) salt


  • Place ingredients in the order listed in to bread machine.
  • Close lid and set to DOUGH for 1 1/2 hours.
  • Once cycle is complete lightly brush with water and let dough set in machine for 6-8 hours to allow additional time to slowly rise completely. 
  • Once the has risen (6-8 hours) use BAKE cycle on bread machine and bake for 1 hour. (Optional – before baking lightly dust with flour and use lame on top of bread. This is not necessary to do unless you want an artisan looking loaf)
  • Once done, allow to cool for about 10-15 minutes then remove from pan to finish cooling.


  • To bake in oven, after dough cycle is complete, remove dough from bread machine and place seam side down in a greased loaf pan. Cover with a tea towel and allow 6-8 hours to rise.
  • When ready to bake, preheat oven to 350 degrees Fahrenheit and bake on center rack for 30-40 minutes). 
  • Optional – Before baking lightly dust top of loaf of bread with flour and use lame to create a pattern on top for artisan loaf. This is not necessary to do.

Measuring Flour

Make sure you are accurately measuring your flour. I recommend using a digital scale for accurate results. When measuring flour don’t scoop the measuring cup in the flour, instead scoop spoonfuls of flour into the measuring cup with a spoon overfilling the measuring cup, then level it off with a butter knife.

My bread flour measurement is 1 cup of bread flour = 130 grams1/2 cup bread flour = 65 grams. You need 455 grams (3 1/2 cups) bread flour for this recipe.