I cannot believe this actually worked, but I was able to make sourdough in the bread machine. It’s not one of those amazing crusty loaves that takes days to ferment, but it’s a lovely soft sandwich loaf with a great sourdough taste!

I first tried this recipe from Breaddad (who I always accidentally call “DadBod”), which created a lovely bouncy loaf of white bread, but it tasted not one bit like sourdough.

I realized that what the loaf needed was a longer fermentation time, so I used more of the sourdough starter, eliminted the yeast and sugar, and extended the kneading, resting, and fermentation window to twelve hours.

Here’s my adapted recipe!

Sourdough in the Bread Machine

Add to the bread machine in this order:

• 1 cup warm water
• 57 grams room-temperature vegan butter
• 130 grams live sourdough starter
• 360 grams Canadian AP flour (or bread flour if you aren’t in Canada)
• 6 grams salt

Click the “Artisan Dough” program (which is 5.5 hours on my Cuisinart Compact Bread Machine).

When the cycle is complete, remove the paddle from the dough, place it back into the bread machine bucket and back into the machine, spray the top of the bread with oil (to avoid the top drying out and crusting), and close the top.

Leave the dough to ferment for 6.5 hours. This is the most important step if you want a nice sourdough taste to your loaf.

After 6.5 hours, click the “Bake” program (which is 1 hour and 40 minutes).

When the bread is done, remove from the machine onto a cooling rack and brush all over with melted vegan butter. This must be done while the bread is hot.

Let the bread cool for one hour before slicing.

It is scrumptuous!! And just look at that crumb!

And the song of the day is Simon & Garfunkel’s “Sounds of Silence” because I’m listening to it as I write this post!