Potato Flake Sourdough is a type of sourdough bread that uses a unique starter made with dehydrated potato flakes instead of traditional flour and water starters. The potato flakes help feed the natural yeast, resulting in a mild tangy flavor and a softer, airier texture compared to regular sourdough. .
This bread also has a slight sweetness, making it great for sandwiches, toast, or simply enjoying with butter. The addition of potato flakes enhances fermentation, creating a bread that stays moist and fresh for longer.
How to Make Potato Flake Sourdough?
This recipe transforms simple ingredients into a light, flavorful, and slightly chewy loaf with a delicate sourdough tang.
Ingredients
Sourdough Starter:
- 1 cup warm water
- ½ cup sugar
- 3 tbsp instant potato flakes
- 1 tsp dry yeast
Bread Dough:
- 1 cup active potato flake starter
- 5 ½ cups bread flour
- 1 ½ cups warm water
- ¼ cup sugar
- 1 tbsp salt
- ½ cup vegetable oil
Preparation Time
Prep Time: 10 minutes (starter) + 15 minutes (dough)
Rise Time: 8–12 hours (starter) + 8–10 hours (dough)
Bake Time: 30 minutes
Total Time: 18–24 hours
Preparing Instructions
1: Prepare the Starter
In a jar, mix warm water, sugar, potato flakes, and yeast. Let sit at room temperature for 8–12 hours until bubbly and active.
2: Mix the Dough
In a large bowl, combine 1 cup of the active starter, warm water, sugar, salt, oil, and flour. Mix until a shaggy dough forms.
3: Knead & Rise
Knead for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise for 8–10 hours or overnight.
4: Shape & Second Rise
Divide and shape into loaves. Place into greased bread pans and let rise until doubled (about 2–4 hours).
5: Bake to Perfection
Preheat oven to 190°C (375°F). Bake for 30 minutes or until golden brown. Let cool before slicing.
Servings
Makes 2 standard loaves or 12 rolls.
Presentation & Decoration
- Garnish: Sprinkle with oats or sesame seeds before baking.
- Plating: Serve with butter, jam, or alongside a warm soup.
Best Time to Eat
- Breakfast: Toasted with jam or honey.
- Lunch: A soft, sturdy bread for sandwiches.
- Dinner: Pairs well with soups and stews.
Portion Guide
- 1 person: 1–2 slices per meal
- 6–8 people: Full recipe as listed above
Storage & Shelf Life
- Room Temperature: Store in an airtight bag for up to 4 days.
- Refrigeration: Keeps fresh for up to 7 days.
- Freezing: Freeze for up to 2 months; thaw before serving.
Allergy Guide
- Gluten-Free Option: Use a gluten-free flour blend.
- Sugar-Free Alternative: Replace sugar with honey or omit entirely.
- Dairy-Free: Naturally dairy-free, no substitutions needed.
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Anna Reed is a passionate baker and self-taught cook who turned her love for food into a way of life. Growing up surrounded by the rich flavors of homemade meals, she developed a deep appreciation for traditional recipes and the art of baking from scratch. Now, she enjoys experimenting with new flavors, perfecting old-fashioned techniques, and sharing her creations with friends and neighbors who can’t resist the aroma of fresh bread or a warm pie. When she’s not in the kitchen, Anna loves visiting local markets, learning about seasonal ingredients, and finding inspiration in the simple joys of good food and great company.