Sourdough Discard Bread Machine Recipe - Using Bread Machine Start to Finish
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If you've been looking for a sourdough discard bread machine recipe, this recipe is for you! Making sourdough in a bread maker is possible with some adjustment.
This recipe is for making sourdough discard sandwich bread in a bread maker from start to finish.
If you have a bread maker, you might wonder if it's possible to make sourdough bread in it.
The short answer is - no you cannot bake "traditional sourdough" in your bread machine. However, with a few tweaks you can bake a tasty sourdough discard sandwich loaf - from start to finish - in a basic bread maker.
Creating a Sourdough Discard Bread Machine Recipe
I have clicked on many "bread machine sourdough" recipes - only to be disappointed because they aren't really cooking the sourdough in the bread maker. They are just using the bread machine for the mixing and kneading (similar to how you'd use a stand mixer).
Now there's nothing wrong with this - I've even written this article on using your bread machine for traditional sourdough bread (it just can't handle the process from start to finish).
But as a busy mama to 3 boys, I needed to find a sourdough bread machine recipe that I could load the night before and wake up to fresh sourdough bread. Not a big ask, right?
Well, it is possible - but there are a few caveats.
A basic bread machine will not be able to bake a traditional sourdough loaf from start to finish. There are few reasons for this:
- the settings on a basic bread maker are programmed to rise commercial yeast and they are too short for wild sourdough yeast.
- the bread maker cannot shape and tension your dough like you can by hand.
Newer, fancier models of bread machines like this one can make sourdough bread, however it will still be a sandwich style rather than a traditional sourdough loaf.
With this mind, I set about creating a sourdough discard bread machine recipe that could be made, from start to finish in a bread maker.
All you have to do is add the ingredients and the bread maker will do the rest.
Sounds good? I promise it is tasty!
How Is Sourdough in a Bread Maker Possible?
Now, as I explained earlier, traditional sourdough in a bread maker is not possible due to the shorter rising cycles based on commercial yeast.
So, in order to make sourdough in a bread maker, you will need to use some commercial yeast. I generally use 7g, however you can experiment and you may be able to get away with less. It's fun to experiment, right?
You still add your sourdough starter to the mixture when you load the bread maker. It's up to you whether you use fed or unfed starter (discard).
Because you are using some added dried yeast, using discard is totally ok (and in fact it's a great way to use it up).
I find this bread is a convenient way to add some sourdough goodness to a fast loaf. It's hands off - which suits me mid week when I'm juggling kids, farm life, writing and general mama duties!
Type of Bread Machine for Sourdough Bread
When developing this recipe I used a Panasonic Bread Maker. It is not fancy, just a basic bread maker with a range of settings that are unfortunately not customisable.
But I am able to make a successful sourdough discard sandwich loaf in this bread machine.
If you are interested in buying a bread machine specifically for sourdough, these two options have sourdough functions and can be programmed to suit sourdough rising cycles.
This means you would not need to use commercial yeast.
Breville BBM800XL Custom Loaf Bread Maker
Zojirushi Home Bakery Virtuoso Plus
Tips for Making Bread Machine Sourdough
Bread Machines often get a bad rap for making sub par loaves, however there are a few things you can do to ensure you get the best possible loaf of sourdough discard bread from a bread maker.
- Add the water and other liquids into the pan first, then add dry ingredients on top. This helps ensure that the bread machine doesn't leave any flour unmixed. If there are patches of flour or unmixed dough, scrape the sides of the pan down with a silicone spatula.
- You can use All Purpose flour for a sandwich loaf - it has a lower protein content which is perfect to achieve the texture of sandwich bread. Bread flour is perfectly fine too - but you will get a softer texture with All Purpose flour.
- Don't be afraid to check on your dough through the process (if you're not sleeping). Open the lid! Trust me, you want to see that dough being kneaded, it's like a little monster! Don't be afraid to add extra liquid or flour if you think the dough needs it.
- Learn your bread maker's cycle and check the shape of your dough before it rises. Don't be afraid to take the dough out and reposition it. If the dough looks too loose or like it's not going to fill the whole pan, I take it out, shape it and pop it back in.
- You can even add some fancy twists or score your dough once you learn your machine's timing! Run your machine a few time while you're home so you take note what functions it performs and at what time intervals during the machine's dough preparation cycle. This way you can intervene if you want/need to.
- If you are able to (and you're not sleeping) take the paddle out of the pan before your bread bakes so you don't get the hole - unless you have this bread machine which automatically lowers the paddle for you - cool right?
- When you take your sourdough discard loaf out of the bread machine, remove it from the pan and then place it back inside the machine, with the lid slightly ajar for air flow. This will ensure your bread maker sourdough loaf doesn't get a wrinkled crust as it cools. Never let it cool inside the pan with the lid closed.
Ingredient Variations
While this sourdough discard loaf made in a bread machine uses very basic ingredients (flour, water, salt, sugar and butter) - you can add other flavors and additions to create different loaves:
- Honey Oat Loaf - Add 30g of honey to the ingredients (you can then leave out the sugar). Then when the bread is rising, spray the top with water and sprinkle with rolled oats.
- Country Grain Loaf - Add 100g of your favorite seeds to ingredients (seeds like flax, sunflower, chia, poppy, sesame and oats work really well). This will give you a light country grain loaf.
- Whole Wheat Loaf - Swap 250g of All Purpose or Bread Flour for 250g of whole wheat flour for a soft, whole wheat sourdough sandwich loaf.
If you have got a bread machine tucked at the back of the cupboard, I hope this inspires you to get it out and try this sourdough discard bread maker recipe.
And remember, if you'd prefer to make a traditional sourdough bread with the help of your bread machine, this recipe will show you how.
The following recipe is based on my Pantry Mama Easy Sourdough Discard Sandwich Bread Recipe.
Further Reading
If you loved this recipe, you might like these ideas:
- Have you ever thought about making sourdough pasta? You'll find a full guide on how to make sourdough pasta here.
- For more quick sourdough recipes, check out these No Wait Sourdough Recipes for easy, fast and delicious ways to use your sourdough starter.
Sourdough Discard Bread Machine Recipe
Equipment
- Bread Machine
Ingredients
- 260 g Water
- 500 g All Purpose Flour or Bread Flour
- 100 g Sourdough Discard
- 40 g Butter
- 20 g Sugar
- 7 g Dried Yeast
- 10 g Salt
Instructions
- Add all of your ingredients into the pan of your bread machine. It's easier if you add the liquid first and then the dry ingredients on top. It makes it easier for the bread maker to knead the dough.
- Depending on your bread machine and how quickly you want your bread, select a setting for your loaf. You can use the full program or the express program. If you are able to select the size of the loaf, go for "extra large" and set the crust to dark so you get a nice crunchy crust.
- If you can, remove the paddle from your pan before the bread starts to bake - this will ensure you don't get the hole in your bread where the paddle sits.
- Once your sourdough discard loaf has finished baking, remove from the pan as soon as possible to avoid it sweating. Place the bread back into the machine with the lid ajar for air flow to avoid a wrinkled crust.
Hey there, I just tried this recipe.
I have an older zojirushi and was able to set my custom cycle for a total time of 11 hrs with a bulk rise of 8 hrs. I omitted the yeast.
I ran it over night and woke up to a fresh baked loaf. It’s not pretty but it’s still yummy for a midweek loaf that was completely hands off! I’m glad I pulled my bread machine out of the back cabinet to try this! Once again your recipes do not disappoint! I recommend your site often!
I just came across your recipe for sourdough bread using a bread machine and recipe calls for butter. My question is the butter melted or cut up and all to wet ingredients.
Thanks
Deb Hunt
Making/baking this today! I have a KBS 17 function bread machine. I don’t like holes in my finished product so I set the machine on the “Leaven Dough” #12 cycle. That gives me 24 minutes kneading & 1 hour raising time. After the hour is up I pull the dough out and finish the process of shaping and placing in a loaf pan to raise again and then to bake. Can’t wait to see the final product!
Can you use more starter?
You could, but then you'd need to adjust some of the other amounts. It's best to stick with this recipe as it is in your bread machine. Using more starter can get quite messy in a machine 🙂
I had lots of sourdough discard and was looking for way to use it and wondered if able to make use of my bread machine. Your recipe came up on my search and I am so glad it did. I gave it a try, just had my first slice and it is delicious, inside so soft outside just the right crust. You were right that it makes a large loaf but that’s good means more to eat. I will be making this again, thank you for sharing the recipe.
I'm eager to try this. My bread machine has a sourdough setting that takes about 6 hours. Is this a good setting or should I use a shorter one because of the yeast?
It says the calories are 387 per serving. How many slices per loaf is that based on?
Please convert g to cups and tsp! I’m in the USA AND WE DO NOT USE KILOGRAMS OR GRAMS FOR EVERYDAY BAKING!
Thank you
Hi Susan, Using weighted measurements is much more accurate. This post on why we use weighted measurements with sourdough may clarify a bit more.
What kind of yeast are you using? Is Instant ok??
Love this recipe!
I have a white, French, whole wheat, ultra fast, etc, artisan dough, dough, jam, etc settings. Should I go on white? 3:30min, or artisan dough? 5hrs something…?
I'd try the 3:30 minutes as this dough as yeast so it won't take too long to rise 🙂
What size of a loaf is the 1X version - 1lb or 2lb?
Excellent recipe, thanks for sharing! I make this at least weekly. Great way to use sourdough discard!
I've made this three times now in my Oster 2lb ExpressBake. My kids and I love it, but I do have notes.
Loaf 1 was made with ingredients as written, set for a 2lb loaf, basic cycle setting, and dark crust. It rose SO much that by the start of the bake cycle it began to press against the lid. Upon trying to slice it, it did not slice well. It was much too fluffy and preferred to shred. Not appropriate sandwich bread.
Loaf 2 I again used the ingredients list as written, but used the 2lb ExpressBake setting of my machine. It was a failure, barely rose. I may truly again with much warmer water, but as written this isn't viable for every machines express setting.
Loaf 3 I used 3 grams of yeast, but otherwise did not modify ingredients. Again set my machine for 2lbs, basic cycle setting, and medium crust this time solely because I forgot to change it before hitting start. This one came out perfect! Tastes just as good as the first loaf but slices beautifully and is perfect sandwich bread.
Loaf size in notes and a note that less yeast may be used depending on your machine and settings would be nice. Or at least answer people asking for loaf size with the same energy you answered the person demanding you convert weight measures to volumetric measures.
This is the first sourdough loaf in the bread machine that actually has that sourdough flavor. This is a great recipe!
Thank you!!!
I have a Zojirushi BBCCX20. The first loaf I made I followed the recipe and found it rose too high and collapsed while cooling. I reduced the water by 15ml and decreased the yeast to 1 tsp (5g). I also increased the salt by 1/2 tsp. Cooked perfect this time. Thank you for sharing
Yes you CAN bake "traditional sourdough" in your bread machine.
In your recipes where you specify "bread flour", are you referring to Australian (typically around 11.5%) or US bread flour?
I've been using this recipe exclusively for about a year now. I use it to make a sandwich style loaf every two weeks. I'm a 3rd grade teacher and don't have a lot of time. On Sunday morning I pop it all in the bread machine before church and come home to the most amazing smells of fresh baked bread! Thank you so much!!!
Wish measurements were also provided in cups and teaspoons/tablespoons
I have used this recipe a few times using the bread machine for the whole process with good results but last night decided to use the dough cycle and baked off in the oven with a fantastic result - I took the dough out of the machine and except for shaping the loaf for a 10" x 4" baking tin there was minimal handling. Left it to proof for 1 hour then baked off in a 200C oven - excellent result.
What kind of yeast? Instant...Active Dry???
Hi Donna, Active dry yeast 🙂
Are you using Instant Yeast instead this recipe??
This recipe worked so well. I included a couple of spoons of wholemeal flour in the mix and took a gamble on the bread maker setting, and it was perfect. It rose *a lot* but the texture was very good, so I think I'll stick with the same amount of yeast when I make it again. Which I'm sure I will, as I have a lot of sourdough discard to use up. Thanks!
We LOVE to hear that. Thank you so much for your review, Geraldine!
Does anyone know if this is Instant or Active Dry Yeast??
Active dry yeast 🙂
Great recipe! I made this in my Zojirushi 2-pound loaf machine after changing the grams to cups/Tblsp. I also added a teaspoon each of dried minced garlic and dried rosemary. It turned out a perfect and tasty loaf!
So glad you enjoyed it, CJ. Thank you so much for your review!
Hi. I need help making a successful bubbly starter. I tried leaving & feeding the starter in my jar in a warm place but no bubbles, hence my bread did not rise when I baked it. I tried adding some yeast but still no rise. I used the starter which I kept in the fridge. Appreciate your help please. I followed your starter making meticulously.
It's unusual for it not to bubble at all. What flour are you using?
Not sure what I did wrong. I added the ingredients, the dough mixed up nicely, I shaped it and the bread was raising beautifully, then right before the bake cycle started the top collapsed. Should I use less yeast next time? I weight the ingredients very carefully. Any help would be appreciated!
Yes this would indicate that it's over proofed ... a little less yeast will definitely help for the next time 🙂
This recipe worked perfectly in my old Panasonic bread machine. The only change I made was to substitute honey for the sugar.
I set the machine to basic, rapid bake, dark crust, XL.
I added the wet ingredients first and only had to scrape the sides a few times early on before the dough came together.
The loaf was crusty on the outside, soft and fluffy on the inside. I will make this again and again!