1 lb Bread Machine Sourdough Bread

This 1 lb bread machine sourdough bread recipe produces a small loaf with a mild & delicious sourdough taste. Many people like to use this bread for making sandwich bread or toast because it has a little extra “tangy” flavor. It is a fluffy bread that has a lot of rise (see picture below).

As you probably know, 1 lb bread machine recipes are often used by singles, small families or people who do not want a lot of leftover bread.

Recipe Sections

1. Ingredients
2. Instructions
3. Helpful Tips

This 1 lb bread machine sourdough bread recipe works best with small compact bread machines (such as the Briskind Compact Bread Maker or Zojirushi Mini Breadmaker). In general, 1 lb bread machine recipes do NOT work well in large bread machines that have 2 lb or greater loaf capacities. See the tips section below for more information.

Slices of 1 lb Bread Machine Sourdough Bread

FYI – This 1 lb sourdough bread bread machine recipe is mixed, kneaded & finished in your bread machine and does not use an oven (unlike many other bread machine sourdough recipes where the sourdough ends up being baked in an oven). Because my recipe only uses a bread machine to make sourdough bread, it tends to be a little easier to make than most oven-baked recipes.

Ingredients

• 2/3 Cup – Water (warm) – 158 milliliters
• 1/3 Cup – Sourdough Starter – 79 milliliters – You need to add LIVE sourdough starter (not dry starter) to the bread pan. The starter should NOT be very liquidy. It should look like bubbly dough (see picture above). See the tips section for more info.
• 3 Tablespoons – Vegetable Oil – 45 milliliters – If you prefer a slightly buttery sourdough bread, you can replace the oil with 3 tablespoons of softened & sliced unsalted butter.
• 1 2/3 Cups – Bread Flour – 200 grams
• 1/3 Cup – Whole Wheat Flour – 38 grams
• 2 Teaspoons – White Granulated Sugar – 8 grams
• 3/4 Teaspoon – Salt – 4.5 grams
• 3/4 Teaspoon – Bread Machine Yeast (Instant Yeast) – 2.7 grams – Not active dry yeast.

Servings – Roughly 9 slices

Equipment Needed – Measuring cup & spoons, silicone spatula, oven mitts, cooling rack and a bread machine.

Break Out The Bubbly – Sourdough Starter

Dough For The Bread Machine Sourdough Bread

Instructions

• Bread machine settings – 1 pound loaf, light color and “basic/white” bread setting.
• Unplug your bread machine.
• Remove the bread pan from the unplugged bread machine (so when you add the ingredients, they can not accidentally spill into the machine).
• Measure the sourdough starter and stir out any bubbles (if you can). This helps to make the volume more consistent (versus including the volume of “empty” bubbles).
• Add the water, sourdough starter & oil to the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Put the bread pan with ingredients back into the unplugged bread machine.
• Plug in the bread machine. Enter the correct settings (1 lb, light color & basic/white bread) and press the “start” button.
• When the bread machine has finished baking the bread, unplug the bread machine and remove the bread pan from the bread machine. Wear oven mitts as the bread pan & bread machine will be hot.
• Remove the bread from the bread pan and place the bread on a cooling rack. Use oven mitts when removing the bread as the bread & bread pan will be hot.
• Let the bread cool on the cooling rack for 1-2 hours before cutting.
• Please read the tips section below for extra information on how to make this recipe successfully & to avoid common bread machine problems.

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Helpful Tips

• The tips below are designed to help bread machine “novices” and those who haven’t touched their bread machine in years.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
• FYI – The bread machine sourdough recipe on this page is a smaller 1 lb version of my popular Bread Machine Sourdough Bread Recipe (which focuses on a larger loaf).
• This recipe is part of Bread Dad’s series on easy 1 lb Bread Machine Recipes such as multigrain bread, oatmeal bread and whole wheat bread.

• As I stated at the top of the page, this 1 lb bread machine sourdough bread recipe is ONLY for small compact bread machines.
• However, since this recipe creates a fluffy bread, it also works in machines better suited for 1.5 lb recipes (such as the KBS bread machine – model # MBF-016).
• 1 lb bread machine recipes generally do NOT work well in larger machines with 2 lb loaf capacities, especially if the machines have 2 paddles or a wide horizontal bread pan. However, some visitors have success making 1 lb recipes in a 2 lb “compact” bread machine with a vertical-oriented bread pan (a pan with a square bottom that mainly pushes the bread upwards versus a pan with a wide rectangular bottom)
• If you use larger bread machines with 2 paddles or a wide horizontal bread pan, a 1 lb loaf usually comes out more like a pancake (with lots of exterior crust and less of the soft interior).
• WARNING – Since 1 lb recipes use smaller amounts of ingredients, it is easier to mess up 1 lb bread machine recipes!! There is less room for measuring errors versus larger loaves. To make 1 lb loaf recipes successfully, you need to measure accurately (no eyeballing ingredients).
• FYI – I have added a page to Bread Dad with Bread Machine Pan Sizes for a number of popular bread machines. This should help you to determine if your machine is capable of handling Bread Dad’s 1 lb, 1.5 lb or 2 lb recipes.

• Number #1 Recipe Error – Using an overly wet sourdough starter to make this bread. The starter should NOT look like runny pancake batter when added to the bread pan. You do not want the sourdough starter to be mainly liquid.
• Number # 2 Recipe Error – Using starter straight from the refrigerator (a cold & resting starter) and not a bubbly & active starter. See below for further details on this problem.
• Be aware that this recipe creates a MILD tasting sourdough bread. It is not a super sour tasting bread. Why? Because a bread machine has roughly 3 hours (on the “basic” setting) to complete the mixing/kneading, rise and baking (with 1 hour of the 3 hours dedicated to baking the bread). So there is very little time for the sourdough bacteria to generate a strong sourdough taste. In contrast, many stronger tasting sourdough bread recipes often place the shaped dough in a refrigerator for 8-24 hours (or longer) for a final “proof” before baking it in the oven. This allows the sourdough bacteria (not the yeast) to generate sufficient amounts of lactic acid (which provides the sour flavor) in order to have a stronger sourdough taste.

• If you want a strong & more complex sourdough taste, you should look for a sourdough bread recipe that has a long proofing period (8-48 hours). These recipes are usually baked in an oven (and often use a Dutch oven container to bake the bread). These stronger flavored recipes are generally not bread machine recipes.
• Moreover, the taste of your sourdough bread maker bread partially depends on the starter that you buy. Try to find a starter with lots of positive flavor reviews if you are buying online. Also be aware that San Francisco-style sourdough starters tend to be more sour & tangy than many other sourdough starters (if you are looking for a sourdough with a stronger taste). Therefore, if you use a San Francisco-style starter, it could help to give your bread machine bread a slightly stronger sourdough taste.

• Why does this recipe include whole wheat flour? The natural bran and germ contained in whole wheat flour can help to increase the starter’s “sourness & tanginess”. In contrast, bread machine sourdough bread made with only white flour often has only a VERY mild or nonexistent sourdough flavor.
• Optional – Right after removing the bread from the bread pan (while the bread is still hot), brush on 1 tablespoon of melted butter on the top crust of the bread. This creates a more buttery top to the bread. Use a pastry brush to brush on the butter.
• Visitors – Please post your sourdough tips below in the comment box. There are many sourdough experts out there so we would love to learn how you make your sourdough breads, read your advice regarding the best sourdough starters, learn how you maintain your live sourdough starter for months, etc. Your tips are a great help to beginning sourdough bakers!!!

• Sourdough breads are usually more sour (duh!) & tangy than regular white breads. Moreover, sourdough bread is a very historic bread. Sourdough starters were the main leavening tool used for making bread hundreds of years ago. According to Wikipedia, “Sourdough remained the usual form of leavening down into the European Middle Ages until being replaced by barm from the beer brewing process, and after 1871 by purpose-cultured yeast”.
• Sourdough bread also has a more rustic looking interior and exterior with lots of yeast bubbles, etc.
• Sourdough starter provides the classic sourdough taste & the rise to the sourdough bread. The starter is a combination of lactic acid bacteria (the sourness) and yeast (the rise).

• This bread machine recipe produces a delicious & soft sourdough sandwich bread. Bread machine sourdough recipes tend to be beginner sourdough recipes (but advanced bread machine recipes!!). As you gain experience with sourdough, you will be able to create more advanced hard-crusted & oven baked sourdough rolls & loaves with greater and/or varied sourdough flavor.
• This sourdough bread machine recipe requires you to use LIVE sourdough starter and DRY bread machine yeast. The live sourdough starter provides the classic sourdough taste & some rise to the bread machine sourdough. The dry bread machine yeast helps with the rise of the dough (because the live sourdough does not rise fast enough for most bread machine kneading, rising & baking cycles). Sourdough starters are generally slow rising (and are not designed for the rapid rise needed for most bread machine breads). Thus the slow rising sourdough starter needs a little help from the bread machine yeast in order to rise more quickly.
• Dry inactive sourdough starter is not the same as live sourdough starter. The dry sourdough starter must be feed with water & flour (over a number of days) before you have a sufficient quantity of live sourdough starter.
• What is dry sourdough starter? Dry sourdough starter is made by dehydrating live sourdough starter. This preserves the natural bacteria and yeast that is contained in live sourdough starters and allows for longer term storage options.
• If you need to buy some sourdough starter, please check out my Sourdough Tools page.

• Some new bread machines (e.g. my KBS 19-in-1 bread machine) have a sourdough bread setting which is often 6 hours or so long. Unfortunately, most bread machines (esp. older machines) do not have this setting. Therefore, I designed this sourdough recipe so it would work with the basic/white bread setting (so it would work in a wide variety of bread machines – new & old). Nevertheless, this means it needs to use a little bread machine yeast in order to rise fast enough to mix, knead & bake within 3 hours or so (versus the 6 hours for a typical sourdough-only bread machine setting).
• You do not add dry sourdough starter directly to the bread pan. Dry sourdough starter does not work like dry bread machine yeast. You must first turn the dry & inactive sourdough starter into a LIVE & active sourdough starter before the sourdough starter can be added to the bread pan. This starter “activation” can take a number of days.

• This recipe uses bread machine yeast (instant yeast). It does NOT use active dry yeast. Active dry yeast is different from instant yeast & bread machine yeast. Instant yeast & bread machine yeast are added directly to the recipe’s ingredients. In contrast, active dry yeast must be activated in water before being added to a recipe’s ingredients. Many bakers find it quicker to use instant yeast because you just add it to the dry ingredients. With active dry yeast, you need to spend roughly 10 minutes “proofing” (activating) the yeast with a liquid & sugar.
• You can buy either live sourdough starter directly or buy dry inactive sourdough starter and then create your own live sourdough starter.
• Live sourdough starters can be bought online from companies such as King Arthur Baking, Breadtopia, etc. They will rush you the live starter and then you need to take care of it (e.g. feed it). Make sure to read the instructions included with the live starter (and watch the videos below).
• I prefer to use dry inactive sourdough starter (which you can purchase from Amazon, King Arthur Baking, Breadtopia, etc.) due to its long-term storage advantage. I use dry inactive sourdough starter because I can create sourdough starter whenever I want (and I don’t have to worry about feeding live sourdough FOREVER… as I am kind of forgetful about things hiding in the back of the refrigerator!!!). However, the drawback to dry inactive sourdough starter is that you have to build it up over a week or so by feeding it every day (with increasing amounts of flour & water) until it reaches the right volume & consistency. Of course, you should always read the instructions included with the dry sourdough starter (and watch the videos below) in order to learn how to activate the dry starter.

• Use bread flour and non-chlorinated water (e.g. natural non-carbonated spring water) to feed your starter. Don’t use chemically treated water (e.g. some city tap waters) because it can impact the growth of sourdough.
• After the first 6-7 days (if you started with dry sourdough starter), the starter should look spongy and full of bubbles. See the “spongy” starter (in the clear container) picture earlier on this page as an example.
• If the starter is looking too wet during the 6-7 day “growing” process, add some flour until it reaches the right consistency.
• Of course, the starter should also not look very dry or the sourdough yeast will have a tough time growing. If the starter is too dry (e.g. you added too much flour when feeding the starter), you might have to add some extra water until the starter reaches the right consistency.
• FYI – There are links to more information further down this page on how to maintain sourdough starter.
• When starting from scratch (with dry sourdough starter), it generally takes me about 6-7 days (depending on room temperature) to build up enough live starter for this recipe. This is the reason that people like to keep live sourdough starter in their refrigerator if they make lots of sourdough bread throughout the year.
• FYI – When the sourdough starter is fully activated and of sufficient quantity, I like to feed the starter early in the morning because this allows it to be ready by mid-afternoon for the bread machine. With this “final” morning feeding, the starter should be ready within 4 to 6 hours (and at that time, it should look bubbly and vigorous).

• When adding the live sourdough starter to the bread pan, the sourdough starter should be a slightly wet dough (after you have scooped it out of the container where you have been growing the starter and the bubbles get compressed/removed with the scooping action & stirring the starter in the cup).
• As I stated above, the starter should NOT look like runny pancake batter when it is added to the bread pan. You do not want the sourdough starter to be mainly liquid.
• After scooping out the starter into your measuring cup, you should stir the starter to reduce any bubbles. This helps to make the “volume” of the starter more consistent (more starter “dough” & less “empty” bubbles).
• Given variations in flour measurements (e.g. fluffed flour versus compacted flour), kitchen humidity, use of old flour (which has absorbed moisture from the air) and starter hydration (drier versus wetter starters), you may have to add 1-2 tablespoons or water (if the dough is looking too dry when it is being mixed) or 1-2 tablespoons of flour (if the dough is looking to wet when it is being mixed).
• Do NOT use sourdough starter straight out of the refrigerator (where it has been kept overnight, etc.). It will be “sleeping” and not very active. You want to use an active starter (non-sleeping) for better flavor & rise.
• I like to use starter 4-6 hours after feeding it so the starter is bubbling and nice & active. FYI – This time can vary depending on the temperature of your kitchen (e.g. faster for warm kitchens and slower for cold kitchens).

• Here are some links to great sourdough starter videos to help you learn the process of creating & maintaining your bread machine sourdough starter. Watch the videos below if you want to “see” the correct level of starter consistency.
• How to Activate Dry Sourdough Starter – Youtube Video
• How to Feed Newly Delivered Live Sourdough Starter – Youtube Video
• How to Maintain Live Sourdough Starter – Youtube Video & Youtube Video
• Many beginning sourdough users have trouble maintaining & growing their sourdough starter properly. Please watch the videos above & read the article below if you are new to sourdoughs.
• If you really get into sourdough, you might also like to read these more in-depth online sourdough guides.
• King Arthur Baking – Sourdough Baking: The Complete Guide
• Food & Wine – Beginner’s Guide to Sourdough

• FYI – If you see something like 1:1:1 in articles discussing how to maintain your sourdough starter, they are talking about a ratio of weights (e.g. grams) and NOT volume (e.g. cups). If you use cups for this ratio (instead of weight), you will be adding too much liquid.
• Starter growth will vary in part due to room temperature. Warmer rooms (e.g. during the summer) result in faster rising and colder rooms (e.g. during the winter) result in slower rising.
• Make sure to mix your starter thoroughly when you feed it with flour and water. You do not want pockets of dry flour in your starter and/or bread.
• Live sourdough starter should smell slightly sour, yeasty & doughy. The starter should not smell bad, funky or rotten. In addition, any starter that has signs of mold should be thrown out.

• Be aware that sourdough bread maker breads may not come out with a perfectly shaped bread top. The moisture variability of people’s starters (e.g. some people’s starters will be drier or wetter depending on how they made it) and lots of internal bubbles can lead to a lumpy top. Nevertheless, the bread will still taste delicious!
• If you are making multiple sourdough breads throughout the year, you probably want to maintain live sourdough starter year round in your refrigerator. However, if you are making sourdough bread maker bread infrequently and don’t want to worry about feeding the starter year round, you might prefer to use dry inactive sourdough starter.
• After you have made this recipe, you can store your remaining live sourdough starter in the refrigerator. However, you must remember to feed it! Please see the videos & online sourdough guide links above for more information on how to maintain and store live sourdough starter.
• FYI – Some sourdough starters have been kept alive for over 100 years…. which means that someone has been probably feeding them roughly weekly for 100+ years!
• If you like baked goods made with sourdough, you like to try Bread Dad’s recipe for Sourdough Banana Nut Bread.

• Always use FRESH ingredients (e.g. bread flour and yeast) for the best results. Ingredients that have been sitting in the pantry for months can become stale or pick up weird smells & flavors.
• Try to keep your ingredients (e.g. flour) in airtight food containers in order to extend their shelf life. Airtight containers protect ingredients from moisture (in the air), pests, dust, etc.
• Flour absorbs moisture from the air (if kept in an open bag and not an airtight container). This extra moisture throws off recipes and can lead to bread collapses, etc.
• Although 99% of the time my recipes do not need any extra attention, I still like to check the dough in my bread machine after the first 4 or 5 minutes of mixing. Factors such as flour absorbing moisture from the air, a humid kitchen or minor inaccuracies in measuring ingredients can all affect the dough’s consistency. If the dough is looking too wet (semi-soupy), I add some flour (a little bit at a time) until the dough consistency looks correct. Check your bread machine’s instruction manual on how to do this safely & effectively with your specific machine.
• I like to use a neutral-flavored vegetable oil (such as corn oil or mild olive oil) when making this recipe (instead of butter). A neutral-flavored vegetable oil has less of an impact on the sourdough flavor of the bread (as this is not a 100% sourdough bread recipe).
• However. if you prefer a slightly buttery sourdough bread, you can replace the oil with 4 tablespoons of softened & sliced unsalted butter.

• This bread does not use exactly 1/2 of the ingredients used in my larger sourdough recipe. Why? My larger one is roughly 1.7-1.8 lbs (despite using the 2 lb setting). Since my larger sourdough bread recipe rises so high, I had to trim the ingredients a little bit so the loaf would fit most 2 lb capacity machines.
• To make my 1 lb bread machine recipes, I own & use a Briskind Compact Bread Maker Machine. In case you are interested, another popular (but more expensive) bread machine focused on making 1 lb loaves is the Zojirushi Zojirushi BB-HAC10 Mini Breadmaker.
• One of my visitors (thanks Jenny!) also stated that this recipe worked in her “Panasonic SD-PN100 compact breadmaker”.
• In case you are looking at getting a bread machine to make 1 lb recipes, here are some of the benefits of a small compact bread machine; 1 lb loaves are perfect for single people or people who don’t want a ton of bread, a compact machine takes up less space in the kitchen (so more convenient for an apartment versus buying a giant bread machine), it uses less energy than a large bread machine, it creates smaller sandwich slices (sometimes, in my opinion, the slices from 2 lb loaves are too large – especially for kids), etc.
• The disadvantages of a small compact bread machine; small bread pan capacity (so you can’t make a larger loaf if you have guests coming over), not many online recipes are focused on 1 lb loaves, sometimes 1 lb loaves have more uneven crusts (vs bread made with larger horizontal bread pans), etc.
• Visitors – What compact bread machine did you use to make this recipe (such as Briskind Compact Bread Maker or Zojirushi Mini Breadmaker)? Please post your machine & any compact bread machine tips in the comment section below.

• This recipe uses bread machine yeast (instant yeast) and NOT active dry yeast. Bread machine yeast & instant yeast are not the same as active dry yeast. Bread machine yeast & instant yeast are added directly to the recipe’s ingredients. In contrast, active dry yeast must be pre-activated for 5-10 minutes in water/milk before being added to a recipe’s ingredients. If you try to use active dry yeast for this recipe, it is much less likely to work properly (as the recipe instructions & leavening time is based on the use of bread machine yeast).
• When adding the yeast, it should be placed in a position that is separate from the salt (e.g. placed on opposite sides of the bread pan). Close contact with salt can kill or slow the growth of the yeast.
• Many bakers like to make a small pocket in the top of the flour in order to hold the bread machine yeast in place (looks sort of like a small flour volcano with a yeast crater). This is done to prevent the yeast from falling into the liquid ingredients (and activating prematurely), coming into contact with the salt, etc. until the bread machine is turned on.
• I would recommend NOT reducing the salt in this recipe. You generally want to keep the salt-to-yeast ratio at a 1:1 basis in most bread recipes (1:1 based on teaspoons to teaspoons and NOT grams to grams). The salt moderates the growth of the yeast. If you cut the salt (and disrupt this 1:1 ratio), the yeast will grow faster than expected. In turn, this leads to more bread collapses (because the yeast rises too high and then craters in the middle) and/or results in “slack” less manageable dough. In addition, less salt will impact the flavor and browning of the bread.

• Having trouble with bread collapses & misshapen bread tops? Make sure to read Bread Dad’s article on Bread Machine Bread Collapses. It has reasons for and solutions to potential bread collapses.
• If your bread comes out too dense, it is likely due to one of the following reasons; You are using old or stale yeast, using a cold refrigerator temperature liquid (which slows yeast growth), baking in a cold winter temperature kitchen, using all purpose flour (versus bread flour as called for in the recipe), placing salt on top of or next to the yeast (salt kills yeast so it must be placed away from the yeast in the bread pan), etc. For more reasons, you should visit Bread Dad’s Why Is My Bread Machine Bread So Dense? page.
• For information on other possible errors, please visit my Common Bread Machine Mistakes page.

• If you haven’t used your bread machine in a long time, please buy some NEW bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast may not be viable if it has been sitting in your pantry for years.
• FYI – Bread machine yeast loses its potency over time. Generally, bread machine yeast lasts for only 3-4 months after you have opened the bottle. However, if the yeast is exposed to air & moisture (e.g. the bottle not sealed tight) or exposed to higher temperatures, the yeast will expire even more quickly.
• Kitchen humidity can impact a recipe. A winter kitchen tends to be drier due to your heating system drying out the air. In contrast, a kitchen in the summer can be much more humid. This change in humidity impacts baking as flour can soak up humidity from the air. Therefore, you might have to add 1-2 teaspoons of liquid in the winter if the dough is looking too dry. Or you might have to add 1-2 teaspoons of flour in the summer if the dough is looking too wet. If your kitchen is very dry or humid, you might have to add even a little more (but start with 1 teaspoon at a time until you achieve the right consistency). Of course, excessive kitchen humidity or dryness can impact a recipe at any time during the year (not just in the summer & winter)!
• Humidity is also one of the reasons that people should store flour in an airtight container (if they have already opened the flour package). Flour (not in airtight containers) can pick up extra moisture from the air while sitting in the pantry. This can throw off recipes, spoil the flavor, degrade shelf life, etc.

• If you start substituting ingredients (e.g. using different types of flour not called for in the recipe), you are experimenting and should not expect similar results to the recipe shown above. Experimenting can be fun. However, you should expect some successes but more potential disappointments when you start to experiment with recipes. For example, if you substitute whole wheat flour for the bread flour, you will probably experience a problem (as whole wheat flour doesn’t rise nearly as well as bread flour). Moreover, whole wheat flour has a totally different flavor.
• If you have a problem with a bread machine recipe, please make sure that you are following the recipe exactly (e.g. using the correct bread machine settings), you are using the correct amount of an ingredient (e.g. don’t eyeball the measurements versus using a measurement cup or accidentally add a teaspoon when a tablespoon is called for), you are using the correct ingredients (e.g. bread machine yeast versus active dry yeast or bread flour versus all purpose flour), etc. Please don’t “wing” things with recipes.

• This bread is great for making Air Fryer Grilled Cheese, Grilled Cheese Paninis or Oven Baked Grilled Cheese. Your family will love hot & toasty sandwiches made with your own delicious homemade bread.
• My recipes are based on US ingredient measurements (e.g. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (e.g. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (e.g. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
• Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
• For more easy bread ideas, please visit Bread Dad’s sections on Bread Machine Recipes and Homemade Bread Recipes.

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Related Recipes

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2. 1 lb Bread Machine Oatmeal Bread
3. 1 lb Bread Machine White Bread
4. 1 lb Bread Machine Whole Wheat Bread
5. Bread Machine Sourdough Bread – Larger loaf
6. Sourdough Banana Nut Bread – Oven baked

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