Sourdough White Bread

This is sourdough simplified. Drop your active starter into the bread machine with the bread flour, milk powder, salt, sugar, and a small amount of applesauce, add commercial yeast for guaranteed lift, and press start. The applesauce is the surprise ingredient: a touch of natural fruit sugar and pectin that helps the crumb stay tender and keeps the loaf shelf-stable longer than traditional sourdough.

This approach lets you skip the multi-day proofing rituals and stretch-and-folds that scare most home bakers off real sourdough. You still get the characteristic tang from the starter’s wild yeast and lactobacillus cultures, but the commercial yeast guarantees a good rise even with a less-than-vigorous starter. Slice it thick for sandwiches or toast for soft, tangy slices that hold their structure under butter or jam.

Kitchen Tips

• Use a starter that has been fed within the last 8 to 12 hours. A sluggish or hungry starter gives you a denser, less-risen loaf.
• Add the ingredients in the order your bread machine specifies (usually wet first, dry next, yeast last). Mixing yeast with salt or wet ingredients prematurely can stunt it.
• Use room-temperature starter, not cold from the fridge. Cold starter cools the dough and slows the rise significantly.
• Check the dough during the first knead. A wet starter may need a bit more flour, a dry one a splash more water.
• Use the basic white cycle, not rapid. The longer cycle lets the starter contribute its tang.

Variations

• Substitute whole wheat flour for a third of the bread flour for a more rustic loaf.
• Add dried herbs like rosemary or thyme to the dough for an herb sourdough.
• Brush the warm loaf with butter and dust with flour for a more bakery-style finish.