Potato Flake Sourdough Starter and Bread Recipe

Sourdough bread
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Ratings (83)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 2 Cups (2 Servings)
Nutritional Guidelines (per serving)
1060 Calories
14g Fat
232g Carbs
12g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potato flakes make an easy starter for sourdough bread. This is a variation of friendship bread starter for bread.

With attention, you can keep this starter going for a very long time. It will continue to gather wild yeast from the air and just get better.

As with most yeast breads, you will need to plan ahead for rising time when you use the starter to bake bread.


  • Starter:
  • 1 cup warm water
  • 1/2 cup sugar
  • 1 package (2 1/4 teaspoons) dry yeast
  • 3 level tablespoons instant potato flakes
  • Starter Feeder:
  • 1 cup warm water
  • 1/2 cup sugar
  • 3 tablespoons instant potato flakes
  • To Make Bread:
  • 1 cup starter (see notes below)
  • 6 cups bread flour
  • 1 tablespoon salt
  • 1/2 cup sugar
  • 1/2 cup oil
  • 1 1/4 cups warm water

Steps to Make It

Make the Starter

In a small bowl, mix together 1 cup warm water, 1/2 cup sugar, yeast, and 3 tablespoons potato flakes. Let ferment on the counter for two days.

Then feed with starter feeder (below). If you get a starter from someone else, you can omit this step.

Make the Starter Feeder

In a small bowl, mix together 1 cup warm water, 1/2 cup sugar, and 3 tablespoons potato flakes. Add to starter, mixing well.

Let stand on countertop 8 hours. Refrigerate 3 to 5 days, then make bread.

Feeding the Starter

After using 1 cup of the starter for bread (see below), discard all but 1 cup of the remaining starter and refrigerate. 

When you are ready to make more bread, or every 3 to 5 days, add starter feeder mixture again. Stir well and leave on the counter overnight or all day (about 12 hours) and then refrigerate.

Make Bread

To a large bowl or stand mixer bowl, add 1 cup starter, bread flour, salt, 1/2 cup sugar, 1/2 cup oil, and 1 1/4 cups warm water. Mix well. Using a dough hook or by hand, knead for 5 to 10 minutes until smooth and elastic.

Put dough into a greased bowl. Cover with a wet dish towel and let it rise in a warm place overnight or all day (about 12 hours).

Punch down. Knead on a floured surface to get any air bubbles out.

Spray 3 loaf pans with cooking spray and divide the dough equally among the 3 pans (shaping into loaf form). Let rise 6 to 8 hours, covered loosely.

Bake at 350 F for 25 to 30 minutes. Remove from oven and from pans, and cool completely on a wire rack.

Bread Variation

After the first rise, punch down the dough and roll it into a 1/2-inch rectangle. Spread with confectioners' sugar and cinnamon, sprinkle with nuts and raisins and roll it up jelly-roll fashion.

Divide into 3 logs and place in 3 greased loaf pans or cut into wheels to make cinnamon rolls. Cover with greased plastic wrap and let rise again before baking.