Potato Sourdough Bread You’ll Wanna Make Asap

Published Categorized as Sourdough Bread Recipes

If you’re like me, and you love a good mashed or roasted potato, then nothing should stand in your way when it comes to experimenting with sourdough and potatoes. This fantastic potato sourdough bread is super airy, and subtly sweet, that you’ll want to make it right away!

Potato sourdough bread you’ll wanna make asap

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Potato sourdough bread you’ll wanna make asap

Potato Sourdough Bread Recipe

This delicious potato sourdough bread recipe is set to become the new favorite loaf in your household. Perfect for sandwiches, soups, and salads, you can comfortably enjoy this potato bread at any time of the day!

  • Total Time: 5 hrs 5 mins
  • Yield: 2 loaves 1x


  • 430g potatoes
  • 740g all-purpose flour
  • 20g kosher salt
  • 40g sugar
  • 8g dry active yeast
  • 530g water or potato water (room temperature)
  • 340g active sourdough starter
  • 1 tbsp each chopped fresh rosemary and sage


  1. Place your cleaned and unpeeled potatoes in a baking dish. Stab them a few times with a fork. Cover the dish and roast it at 400 degrees Fahrenheit for 30-40 minutes, until they’re soft and cooked through. Allow them to cool till they’re easier to handle. Too hot, and they’ll kill your yeast. Break the potatoes apart in a bowl. Don’t worry if they’re different sizes, this is what we want. Alternatively, you could mash the potato as this may be easier to work with.
  2. Combine flour, salt, sugar, herbs, potatoes, and yeast in a large mixing bowl.
  3. Add water, and mix this into a rough and ragged dough. Allow this to sit for 20 minutes.
  4. Add the starter to the dough. Then pull the edges of the dough up and over the starter to cover it. With wet hands, pinch the dough 3-4 times to squish it into chunks. Fold the dough back together. Repeat the squish and fold for about 6-10 minutes. The dough should be sticky, and the salt should be dissolved.
  5. Cover and let the dough rest for 15 minutes. Uncover the dough, lift one side of the dough, stretch it up and over itself, then rotate the bowl, and fold the next section up and over. You’ll need to do 4-5 folds, each of which should take about 30 seconds. Cover and let the dough rest again for 15 minutes.
  6. Repeat the folding and resting twice more, then cover and let the dough rise for 2-3 hours.
  7. Scrape the dough out of the bowl, and onto a floured surface. Divide the dough into 2 equal pieces. Roll each piece into a tight ball, and place them seam side down into two floured bannetons. Cover them with plastic wrap and place them in the refrigerator for 12-15 hours.
  8. After 12-15 hours of fermentation, place a cast iron pot or Dutch oven into your oven, and heat it to 475 degrees Fahrenheit, for 45 minutes.
  9. Bake these loaves straight from the fridge.
  10. Flip the loaf out and onto a floured surface, being as gentle as possible so that it doesn’t deflate. Sprinkle the Dutch oven with cornmeal, then carefully place the dough into the Dutch oven. Bake for 15 minutes with the lid on, then 25 minutes with the lid off.
  11. Once the loaf is a deep golden brown, remove it from the oven and allow it to cool before cutting.
  12. Store these fresh sourdough bread loaves in the fridge for 2 weeks.
  • Author: Natasha Krajnc
  • Prep Time: 4 hrs 25 mins
  • Cook Time: 40 mins
  • Category: bread
  • Cuisine: Canadian


  • Serving Size: 1 loaf
  • Calories: 2300 kcal
  • Fat: 50g
  • Saturated Fat: 30g
  • Carbohydrates: 300g
  • Protein: 80g

Keywords: sourdough potato bread

Tips For The Best Sourdough Potato Bread

If your sourdough recipe isn’t cooperating, then you might want to consider some of these tips to help:

  • Substitute potatoes for potato flakes. Replace 1 cup of mashed potato with 1 cup of potato flakes.
  • If you don’t wish to use your hands in this recipe, then opt for a stand mixer.
  • You can use milk instead of water for a creamier taste to your bread.

Why Make Potato Sourdough Bread?

If you love potatoes, whether it’s mashed potato or roast potato, then you’ve got to go all out and experiment with this amazing vegetable. Once you find that you can make a wonderfully textured and airy loaf with regular potatoes, there’s no going back.

The first bite of potato sourdough bread will make you instantly fall in love, and you’ll be back for more before you’ve even finished chewing! And that is because of its exceptionally soft texture, and sweet flavor, which blends beautifully with the sourdough bread tang.

What Does Potato Bread Taste Like?

Potato bread has a light potato flavor but is not creamy like mashed potatoes. Contrary to what you might expect, the dominant flavor is not potato.

Generally, this type of bread has a sweeter taste, with a yellow tinge, and a thicker or spongier texture.

Sweet Potato Sourdough Bread

If you loved potato sourdough bread, then chances are, you’re going to demolish a sweet potato sourdough bread. Of course, you could follow this recipe completely, but replace your regular potatoes with sweet potatoes. This makes the perfect sweet bread for desserts or breakfast.

Potato Sourdough Bread

Potato sourdough bread involves adding potato to your dough, which can only make potato lovers happier. Serve with a side of fried potatoes and onions! Want more protein in the dish? Then you can try this chicken potato bake recipe!

This bread recipe promises delicious results, so why not try something different with your potatoes today?


Is Sourdough Made From Potatoes?

Generally, no. Sourdough is actually made from flour and water, though there are some recipes that require potatoes for sourdough starters.

What Is Special About Potato Bread?

Potato bread contains lots of iron, potassium, calcium, and magnesium compared to white bread. Not to mention, the taste of potato bread pairs really well with meats, or can be used to make grilled cheese sandwiches (like my sourdough grilled cheese recipe).

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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