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Bread Machine San Francisco Sourdough Bread

San Francisco Sourdough Bread
With a crisp crust, a light crumb, and a tangy taste, this sourdough bread is an excellent version of the world-famous bread from the City by the Bay.
Yield 1 loaf



Small Loaf (1-pound bread machine)

Medium Loaf (1 1/2-pound bread machine)

Large Loaf (2-pound bread machine)


  • Have water at 80ºF and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool on wire rack.


Get Traditional Bread Making Method here.
Photo by Jen Schall.

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Review & Comments

Kathy | Reply

How do you substitute the platinum instant sourdough yeast in this recipe?

Red Star Yeast | Reply

Hi Kathy – Platinum Instant Sourdough (PIS) can be substituted only in recipes that call for 2 1/4 teaspoons or one (1/4 oz.) packet of dry yeast. Because it is a blended product (instant yeast plus dried sourdough culture), a full packet (18g) is needed to get the proper amount of yeast and flavor. This product is not meant to replace a traditional sourdough starter, but will give sourdough flavor to your favorite yeast recipes. For this recipe, use the medium (1.5-lb) loaf and substitute the PIS for the active dry yeast. You will still need to also use a sourdough starter.

If you are interested in making breads without a traditional sourdough starter, you can use any recipe that calls for 1 (1/4 oz.) packet or 2 1/4 teaspoons of dry yeast. Simply substitute the full PIS packet for the yeast called for in the recipes. Some recipe links are provided below.

Basic White Bread: (medium 1.5-lb loaf)
Bread Bowls:
New York Rye Bread: (medium 1.5-lb loaf)
Whole Wheat Honey Bread: (medium 1.5-lb loaf)

Look for more recipes here:

I hope you will find this information helpful.
Happy baking!

patty olson | Reply

I would like to know what the weighed ingredients are. Is there a standard weight for flour especially ? I like to weigh all my ingredients .

Red Star Yeast | Reply

Hi Patty – if the recipe doesn’t have ingredient weights, use 120 grams per cup of flour. Most of our newer recipes have weight and volume measurements.
Happy baking!

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