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Here’s a potato flake sourdough bread starter recipe that you can use to make a starter that will make yummy sourdough bread over and over again!

Potato Flake Sourdough Bread Starter Recipe

This sourdough starter recipe is similar to the Amish Friendship Bread and is a really yummy starter that you feed like you do other sourdough. (For those of you who have the Dining on a Dime Cookbook, you can find this recipe on page 88.) These starters are fun to start and I have done them off and on over the years but, I must warn you, you must not become emotionally attached to them!

I’m afraid I treated mine too much like a family member. I even called him Herman. I got quite stressed if I forgot to feed him. Then, if I didn’t get a chance to bake him I felt so guilty if I had to throw part of him away. When I really couldn’t use him anymore, what was I to do with him? Should I let him die a slow death in the fridge or throw him in the trash to die an even more cruel death. I really was torn. : ) : )

Ever since I had to kill my first Herman, I haven’t had many others. It was too emotionally exhausting for me. Now you know I have gone off the deep end. : ) : ) You would be going crazy, too, if you had just spent the last four weeks putting 5,000 eyeballs into gingerbread men! : ) : )

Anyway, I hope you enjoy this Potato Flake Sourdough Starter recipe!

-Jill

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This recipe can be used to make not only bread and cinnamon rolls but also dinner rolls and pizza dough.

Check out our e-book Easy Sourdough Start to Finish for more delicious sourdough bread recipes!

Potato Flake Starter Bread

Sourdough Starter Recipe

1 pkg. or 1 Tbsp. yeast
1 cup warm water (110°-115°)
1/2 cup sugar
3 Tbsp. instant potato flakes

To make starter:

Mix starter ingredients in a glass jar or container. Cover loosely and let stand 24 hours at room temperature. Put in the refrigerator for three to five days. On the fourth day, feed it with 1/2 cup sugar, 3 tablespoons potato flakes and 1 cup water. Stir and keep at room temperature for 24 hours. You will use 1 cup of the starter to make the bread. Store remaining starter in the refrigerator and feed every four days. (If you don’t make bread, discard 1 cup starter at each feeding.)

Sourdough Bread

1/3 cup sugar
1/2 cup oil
1 1/2 cups warm water (110°-115°)
1 Tbsp. salt
1 cup starter
6 cups flour

To make bread:

Stir together all the ingredients except flour in a 4-quart mixing bowl. Add flour a little at a time to the other ingredients, mixing well. Knead 5 minutes. Put dough into a large, greased bowl. Turn dough to grease the top. Cover bowl with aluminum foil. Let rise at room temperature overnight for at least 8 hours. Punch dough down. Turn out onto a floured board and knead. Divide into 3 parts and shape into loaves. Put into 3 greased loaf pans*. Brush tops with oil. Cover with a paper towel and let rise 4-5 hours longer. Bake at 350° for 30-40 minutes. Brush with butter and remove from pan. Cool and keep covered. Cinnamon rolls, pizza dough and rolls can also be made with this dough. Makes 3 loaves.

*If you don’t have 3 loaf pans, place in 2 pans and make the rest of the dough into rolls or cinnamon rolls.

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