Potato Flake Sourdough Starter and Bread

Potato flake sourdough recipe

The Spruce / Julia Hartbeck

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Servings: 2 servings
Nutritional Guidelines (per serving)
1060 Calories
14g Fat
232g Carbs
12g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 1060
% Daily Value*
Total Fat 14g 17%
Saturated Fat 3g 16%
Cholesterol 0mg 0%
Sodium 4927mg 214%
Total Carbohydrate 232g 84%
Dietary Fiber 12g 45%
Protein 12g
Calcium 271mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade sourdough bread has to begin with a sourdough starter. This is often just water, yeast, and flour, but can also be made with potato flakes. The potato flakes result in a very soft dough with a slightly sweet taste, adding another dimension to typical sourdough bread.

With attention, you can keep this sourdough starter with potato flakes going for a very long time. It will continue to gather wild yeast from the air and just get better. Use this starter to make Amish sourdough, also known as Friendship sourdough bread.

Ingredients

  • For the Starter:
  • 1 cup warm water
  • 1/2 cup sugar
  • 1 package (2 1/4 teaspoons) dry yeast
  • 3 tablespoons instant potato flakes
  • For the Starter Feeder:
  • 1 cup warm water
  • 1/2 cup sugar
  • 3 tablespoons instant potato flakes
  • For the Bread:
  • 1 cup starter
  • 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

Note: while there are multiple steps to this recipe, this bread is broken down into workable categories to help you better plan for preparation and cooking.

Make the Starter

  1. Gather the ingredients.

    Ingredients for sourdough starter
    The Spruce / Julia Hartbeck
  2. In a small bowl, mix together the warm water, sugar, yeast, and potato flakes. Let ferment on the counter for 2 days.

    Mix together
    The Spruce / Julia Hartbeck

Make the Starter Feeder

  1. Gather the ingredients.

    Ingredients for starter feeder
    The Spruce / Julia Hartbeck
  2. In a small bowl, mix together the warm water, sugar, and potato flakes. Add to the starter, mixing well.

    Mix
    The Spruce / Julia Hartbeck
  3. Let the mixture stand on the countertop for 8 hours. Refrigerate for 3 to 5 days before making the bread.

    Feed starter
    The Spruce / Julia Hartbeck

Make the Bread

  1. Gather the ingredients.

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

    Mix dough in mixer
    The Spruce / Julia Hartbeck
  3. Put the 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).

    Cover dough to rise
    The Spruce / Julia Hartbeck
  4. Punch down the dough. Knead on a floured surface to remove any air bubbles.

    Punch down dough
    The Spruce / Julia Hartbeck
  5. Spray 3 loaf pans with cooking spray and divide the dough equally among the pans (shaping into loaf form). Cover loosely and let rise for 6 to 8 hours.

    Loaves in pans
    The Spruce / Julia Hartbeck
  6. Bake at 350 F for 25 to 30 minutes. Remove from the pans and cool completely on a wire rack.

    Loaves cool
    The Spruce / Julia Hartbeck

Feeding the Starter

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

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

    Feed mixture every 3-5 days
    The Spruce / Julia Hartbeck

Recipe 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. Then continue with the recipe's baking instructions.

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