Basic Sourdough Bread

Basic Sourdough Bread

knowell 0

"Absolutely the best! Soft crust and well risen."


servings 167 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Allow starter to come to room temperature.
  2. Place all ingredients in the bread machine in the order suggested by the manufacturer.
  3. Select Basic or White Bread cycle, and Medium crust setting. Start.
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  1. 59 Ratings


I have used the recipe 5 fimes, and it has been great each time. I recently obtained a starter from a friend and wanted to give sourdough a try. After making it once "by hand", I tried this ma...

I don't have a bread machine so adapted this to the conventional oven. first rise until doubled, second rise for about 45 min. baked in 400degree oven for 20-25 minutes. I've used this recipe tw...

Excellent recipe. I made it manually and since my starter is not very liquid, I had to add water. This was a very nice dough that was easy to work with. I agree with reviewer DSRTBLND43 that the...

It would have been really good for persons who do not have a bread machine to know the order in which the ingredients are to be infused and the process by which the bread can be made by hand.

So I missed the 90s Bread Revolution and just bought my first one. This was my first non-box recipe and I just happen to have a 3 year old sourdough colony in my fridge. The bread was AWESOME!...

it need 2-6more Tablespoons of water &1-2 tsp of oil or melted butter ,the dough got a little to dry ,it was great bread,taste,texture was the best,better then store bought fresh from a bakery

This is the best tasting and stays moist to the end and so very easy to make I really eat more bread then I ever used to. It is really so very good. Thank you for the recipe. Marie20002

I found this recipe a bit too dificult. Perhaps it was just me, but after carefully following the directions, I ended up with a half-cooked extremely strong tasting loaf. I made the bread thre...

This recipe is the best one that I have tried in my ABM. I make a loaf nearly every day now, & we use it for grilled cheese & tomato sandwiches, french toast & for eating plain. Good texture & f...