Photo of: Basic Sourdough Bread

Basic Sourdough Bread

Submitted by: knowell 
The bread machine makes short work of this tangy white bread. As long as you have a good starter, you will end up with a great loaf. 

Photo of: Sourdough Wheat Bread

Sourdough Wheat Bread

Submitted by: Mari 
Do not let your bread machine take all the credit for this robust, chewy bread. After all, you did find the recipe! 

Photo of: Tomato Bread I

Tomato Bread I

Submitted by: Jerry La Cross 
Tomato juice sets the tone for this zesty yeast bread bursting with onion, carrot, and garlic flavor. 

Photo of: San Francisco Sourdough Bread

San Francisco Sourdough Bread

Submitted by: Donna 
This white bread brings yeast and starter together for a guaranteed rise. A topping of diced onion gives extra kick. 

Photo of: Cracked Wheat Sourdough Bread

Cracked Wheat Sourdough Bread

Submitted by: JACLYN 
This is a lightly-sweetened wheat sourdough loaf brimming with cracked wheat, flax and sunflower seeds for robust flavor and texture. 

Photo of: Sourdough Bread I

Sourdough Bread I

Submitted by: Becky Richardson 
Once you have an established sourdough starter, this bread is easy to make. Be prepared to wait, however, as the first rise occurs overnight. 

Sourdough Bread II

Submitted by: ONIONTWO 
A little forethought is required here, as the starter takes several days to ferment. Once you combine it with flour, yeast and other standard bread ingredients, you 'll get a San Francisco-style sour loaf that will do you proud. 

Photo of: Sourdough Bread III

Sourdough Bread III

Submitted by: Warren Wickland 
A simple sourdough bread recipe for the bread machine. You will need to have your own sourdough starter on hand. 

Photo of: Plain and Simple Sourdough Bread

Plain and Simple Sourdough Bread

Submitted by: Jennifer 
Use your favorite starter to make this basic, easy-to-make loaf in your bread machine. 

Photo of: Sourdough Bread

Sourdough Bread

Submitted by: Evelyn Gebhardt 
This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the 'starter' yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska 
 
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