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Bread Machine Sourdough Bread

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This following sourdough recipe was developed using the French bread cycle on the Zojirushi's 1 1/2-lb. machine. This particular cycle calls for a total of 30 minutes of kneading, a first rise of 40 minutes, and a second rise of 1 hour, 50 minutes. It's this long second rise which allows the sourdough to attain sufficient volume; if your machine doesn't have a cycle with a long second rise, you may want to increase the amount of yeast you use. The bread bakes for 60 minutes, slightly longer than the usual 55 minutes. Your machine may have a whole-grain or some other cycle which approximates the Zojirushi's French bread cycle.

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Ingredients

  • For 1 1/2-lb. loaf
  • 1 1/2 teaspoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons granulated sugar
  • 2 1/2 cups King Arthur Unbleached All-Purpose or Unbleached Bread Flour
  • 2 cups sourdough starter
  • 1/2 cup lukewarm water
  • For 1-pound loaf
  • 1 teaspoon active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1 2/3 cups King Arthur Unbleached All-Purpose or Unbleached Bread Flour
  • 1 1/3 cups sourdough starter
  • 1/3 cup lukewarm water

Details

Preparation

Step 1

Place ingredients into the pan of your machine, in the order listed; program for French Bread, or a similar long-rising cycle; and press Start. This bread won't crown, but will remain flat across the top.

Nutrition information per serving (1 slice, approx. 1/10 of 1 1/2-lb. loaf or 1/6 of 1-lb. loaf, 69g): 144 cal, 0g fat, 4g protein, 30g complex carbohydrates, 1g sugar, 1g dietary fiber, 321mg sodium, 56mg potassium, 2mg iron, 73mg calcium, 40mg phosphorus

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