Bread machine sourdough with yeast assist

The most reliable bread machine approach to sourdough. Commercial yeast guarantees the rise while the sourdough starter contributes tangy flavor and improved texture. This is the method King Arthur Baking recommends for bread machines.

Yield: 1 loaf (sandwich style) | Prep: 5 min | Machine cycle: 3.5-4 hrs

Ingredients

• 227g (1 cup) active sourdough starter
• 170g (3/4 cup) lukewarm water
• 362g (3 cups) all-purpose flour
• 25g (2 tbsp) sugar
• 6g (1 tsp) salt
• 28g (2 tbsp) softened butter
• 4g (1 1/4 tsp) instant yeast

Instructions

1. Load the machine: Add ingredients to the bread machine pan in this order: starter, water, butter, sugar, salt, flour, then yeast last in a small well on top of the flour.
2. Select cycle: Choose the French Bread cycle (longer rise time than basic). Set to medium crust, 1.5 lb size.
3. Check dough: After 5-10 minutes of kneading, open the lid and check. The dough should form a smooth, slightly tacky ball. Add flour or water 1 tablespoon at a time to adjust.
4. Walk away: The machine handles kneading, rising, and baking automatically.
5. Remove promptly: Take the loaf out as soon as the cycle finishes to prevent condensation making the crust soggy.

Tips

• The French Bread cycle is key — it has a longer rise time than the basic cycle
• The loaf will be sandwich-style (tall rectangle), not artisan-shaped
• Use your sourdough discard for this — it does not need to be at peak activity since the yeast does the leavening
• The Zojirushi Virtuoso Plus is the top-rated machine for even browning and consistent results