Potato Sourdough Starter

Peeled, boiled potatoes
Laurence Mouton / Getty Images
  • Total: 24 hrs 25 mins
  • Prep: 24 hrs
  • Cook: 25 mins
  • Yield: 1 Starter Batch (6-8 Servings)
Nutritional Guidelines (per serving)
119 Calories
2g Fat
24g Carbs
2g Protein
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Nutrition Facts
Servings: 1 Starter Batch (6-8 Servings)
Amount per serving
Calories 119
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 1492mg 65%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 7%
Protein 2g
Calcium 45mg 3%
*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.)

Potato sourdough starter produces a milder sourdough bread than the stronger rye or wheat starters. This starter is also cheap to make, using only 3 medium potatoes, and the 1 cup of bread flour can be replaced with all-purpose, wheat, or rye flour. What’s best about this ​starter is that you restart it every two weeks, preventing the yeast from becoming too sour, and you can restart the starter from scratch or by using a cup of the old starter.


  • 3 medium potatoes (peeled and cubed)
  • 4 cups water (for boiling)
  • 2 1/4 teaspoons active dry yeast (1 pkg)
  • 1 cup water (warm)
  • 1 cup bread flour
  • 1/3 cup sugar
  • 1 1/2 tablespoons salt

Steps to Make It

  1. Peel and cube 3 potatoes. Boil potatoes in 4 cups of water until soft.

  2. You’ll be using both the potato water and the potatoes in the starter. Drain the liquid off into a large bowl. Mash the potatoes and add mashed potatoes to the liquid. Stir and set aside until lukewarm.

  3. After the liquid potatoes are slightly warm, stir in yeast and warm water.

  4. Mix in the remaining ingredients.

  5. Cover the bowl with a clean kitchen cloth and let sit for 24 hours at room temperature.

  6. Pour starter into large jar or jars, cover, and store in the refrigerator. In the summertime, we use all our jars for canning and dried fruits, so we store our sourdough starters in large plastic containers in the refrigerator.

  7. Use starter as called for in sourdough recipes. 1 cup of potato sourdough starter can be used in place of 1 package active dry yeast.

  8. Use the starter up within 2 weeks. At the end of two weeks, make a new starter from scratch or follow the starter directions above, replacing the dry yeast with 1 cup of leftover starter.