Can You Make Sourdough Bread in a Bread Machine?

Yes, you can make sourdough bread in a bread machine! While the process isn’t exactly the same as traditional sourdough baking, it’s a fantastic option for busy schedules, beginners, or anyone who enjoys the convenience of a “set it and forget it” method. A bread machine simplifies the work, so you can enjoy homemade sourdough without spending hours tending to the dough.

In this guide, we’ll explore why using a bread machine for sourdough is worth trying, the essential ingredients you’ll need, and a step-by-step recipe to follow. You’ll also find expert tips to help you achieve bakery-quality results every time—crispy crust, airy crumb, and that signature tangy flavor.

Why Use a Bread Machine for Sourdough?

Here’s the scoop:

Hands-off Convenience

No endless kneading or multiple bowl scrubbing. Load the ingredients, choose the cycle, and let the machine do the work.

Consistent Results

Precision kneading, temperature, and timing reduce guesswork, ideal for beginners or busy bakers.

Time-saving Workflow

Many recipes only need a few active minutes; then it’s a matter of waiting for the magic to happen.

Better than None

If you love sourdough flavor but don’t have time for traditional looming rises and shaping, this is your shortcut to great taste.

Essential Ingredients for Bread Machine Recipes

Before you start, gather these essentials:

1. Active sourdough starter: Fed and bubbly, ready to ferment.
2. Flour: Bread flour works best for structure; all-purpose can work in a pinch.
3. Water: Filtered or room temperature, to hit the right dough hydration.
4. Salt: Enhances flavor and regulates fermentation.
5. Optional extras: melted butter, sugar, or enrichers for a softer loaf (as seen in some recipes).

That’s it—simple, staple ingredients that come alive in your machine.

Step‑By‑Step Sourdough Bread Recipe for Bread Machines

If you’ve ever made sourdough the old-fashioned way, you know it’s a dance of mixing, stretching, and waiting. With a modern bread maker like the Kitchen in the Box 15-in-1 Automatic Bread Maker Machine, the process becomes simpler. Here’s a practical guide based on real user experience:

1. Load Ingredients in the Right Order

• Liquids first: Add 1 ¼ cups room-temperature water.
• Optional enrichers: Stir in 1 tbsp melted butter or sugar if you prefer a softer, richer crumb.
• Dry ingredients next: Add 3 cups bread flour, then sprinkle in 1 ½ tsp salt.
• Starter on top: Finish with ½ cup active sourdough starter, fed within the last 4–8 hours so it’s bubbly and ready to work.

The non stick pan of bread machine is sized for loaves up to 2 lbs, which means this recipe fits comfortably with room to spare.

2. Select the Dough Program (Kneading)

• On the control panel, press Menu → Raw Dough (Program 11).
• The paddle will knead for about 25–30 minutes.
• Want extra strength in your dough? Simply restart the cycle once more for an additional knead.

With the intuitive touch panel, restarting or adjusting is simple and fuss-free.

3. Bulk Fermentation (The Long Rise)

• Leave the dough in the bread pan after kneading.
• Allow it to ferment 6–8 hours, or until it nearly reaches the top of the pan.
• Lightly spritz the surface with water before closing the lid to prevent drying.

Thanks to the 15-hour delay timer, you can even set your machine to rise overnight and be ready to bake by morning.

4. Switch to Bake Mode

• When the dough is ready, press Menu → Bake (Program 14).
• Choose your crust shade (light, medium, or dark).
• Bake for about 55–60 minutes until golden brown.

With three crust color options, it’s easy to satisfy everyone at the table.

5. Cool and Store

• Carefully lift out the bread pan using the handle.
• Turn the loaf out onto a wire rack and let it cool at least 1 hour before slicing.
• Store unsliced loaves in paper or linen bags for best freshness. If sliced, keep cut-side down on a board or in a bread bag.

The included measuring cup and spoon make prep beginner-friendly and accurate every time.

6. Optional Overnight Flavor Boost

Want a deeper sour tang, like classic artisan bakery loaves?

• Run only the Dough cycle (Program 11).
• Remove and shape the dough, then refrigerate 12–24 hours for slow fermentation.
• The next day, return the dough to the pan and use the Bake program (Menu 14) to finish.

Making sourdough in the Kitchen in the Box 15-in-1 is as simple as: Load → Raw Dough (11) → Long Rise → Bake (14).

The machine handles the heavy lifting while you enjoy the aroma, tangy flavor, and tender crumb that make sourdough so special—without the stress of traditional methods.

Pro Tips for Success

Want bakery-quality sourdough from your bread machine? Follow these quick tips with the Kitchen in the Box 15-in-1:

1. Start with a strong starter: Feed 4–8 hours before baking. It should be bubbly, doubled, and pass the float test.
2. Pick the right program: For best flavor, use Raw Dough (11) → long rise → Bake (14). For convenience, try Natural Sourdough (3).
3. Let it rise long enough: Give the dough 6–8 hours in the pan (longer in cool kitchens). Use the delay timer to fit your schedule.
4. Customize crust: Adjust the Color button and spritz dough with water for a golden finish.
5. Don’t overfill: Stick to 1–2 lb recipes to prevent collapse or overflow.
6. Be patient after baking: Cool at least 1 hour before slicing to avoid a gummy texture.
7. Boost tang overnight: Refrigerate shaped dough 12–24 hours, then bake on Program 14 for deeper flavor.

Common Mistakes to Avoid

• Using an unfed or weak starter: Leads to dense, flat loaves.
• Skipping the long rise: Sourdough needs time to develop flavor and structure.
• Overfilling the bread pan: Causes collapse or messy overflow.
• Letting dough dry out: Always spritz or cover to prevent a crust forming too early.
• Slicing too early: Results in gummy texture and loss of freshness.

FAQ

Why is my loaf dense and heavy?

Your starter likely wasn’t active enough. Feed it and wait until it’s bubbly before baking.

Why did my loaf collapse in the machine?

The dough was probably overproofed (rose too long) or too much flour was used for the machine size.

Why doesn’t my bread taste very sour?

Extend the bulk fermentation, or try the overnight rise in the fridge for deeper tang.

Why is the crust pale and soft?

Increase the crust color setting during Bake (Program 14), or spritz the dough with water before rising.

Why is the inside gummy even after baking?

The loaf wasn’t cooled long enough. Always let it rest at least 1 hour on a wire rack.

The Verdict: Yes, You Can Make Sourdough Bread in a Bread Machine

By relying on your active starter and the right settings, you’ll enjoy tangy, homemade loaves without the hassle of traditional kneading and shaping. 

With the Kitchen in the Box 15-in-1 Bread Maker, it’s as simple as load → knead → rise → bake, giving you bakery-quality sourdough straight from your countertop.

Ready to bake smarter, not harder? Discover the Bread Machine here and start turning everyday ingredients into warm, crusty sourdough loaves you’ll be proud to share.