Traditional sourdough bread isn’t made without a sourdough starter. Often this involves the simplest ingredients consisting of water, yeast, and flour. But did you know that you can also make sourdough starter with potato flakes? Take a look at this easy-to-make sourdough starter using, that’s right, flakes of potato!
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Potato Flake Sourdough Bread Starter Recipe
This sourdough starter recipe requires a sourdough starter with potato flakes. Try this scrumptious sourdough potato flake recipe, for a fun little twist on your sourdough recipes.
- Total Time: 40 mins
- Yield: 4 loaves 1x
Ingredients
For the starter
- 2 cups of warm water
- 1/2 tsp salt
- 2 tsp sugar
- 1 tsp instant yeast
- 4 tbsp instant potato flakes
To feed the starter
- 3/4 cup sugar
- 1 cup warm water
- 3 tbsp instant potato flakes
To make bread
- 3/4 cup sugar
- 1 1/2 cups warm water
- 1/2 cup vegetable oil
- 1 cup potato flake sourdough starter
- 1 tbsp instant yeast
- 1 tbsp salt
- 6 cups of bread flour (you must only use bread flour, or the bread won’t rise)
Instructions
Making and feeding the starter
- Combine the starter ingredients together, and let it sit out until the potato flakes rise.
- Place the sourdough starter uncovered in the refrigerator and feed it every 5-7 days.
- Feed the starter the night before you plan to bake.
- Once fed, let the starter sit out on the kitchen counter all day or overnight before you make your bread (at least 8 hours). It should begin to bubble or foam.
Making sourdough bread
If your starter has begun to separate, then don’t panic, as this is completely natural. Simply stir your starter so that the mixture fuses together, before adding it to the bowl.
- In a large mixing bowl, combine water, sugar, sourdough starter, oil, and 1 tablespoon of instant yeast. Leave this to rest for 10 minutes, or until the yeast becomes active and foamy.
- Once the yeast is activated, add salt, and 5 cups of bread flour. Mix well, then slowly add the last cup of flour.
- The dough will be sticky, but should easily pull away from the bowl, and hold its shape.
- Remove the dough from the bowl, and spray the dough with cooking spray. Place the dough back into the bowl to rest. Cover the bowl with plastic wrap or a tea towel sprayed with cooking spray. This should prevent the dough from sticking once it has risen.
- Let the dough rise in a warm place until it has doubled in size.
- Once the dough has risen you need to shape the dough into your sourdough loaves. Divide the dough into 4 equal sizes, and shape them into a loaf, placing them in a greased pan.
- Cover them with greased plastic wrap and place them in a warm spot to rise for 1-2 hours.
- Preheat the oven to 350 degrees Fahrenheit, and bake these loaves for 30 minutes.
- Remove the loaves from the pans, and transfer the baked bread onto a cooling rack. Brush the tops with melted butter and enjoy.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Fat: 10 g
- Saturated Fat: 5 g
- Carbohydrates: 50 g
- Protein: 30 g
Can You Use Potato Flakes Instead of Flour?
You can totally use potato flakes in place of a flour-based sourdough starter. This is quite different from traditional sourdough starters, as it requires the assistance of instant yeast to rise. Although much like traditional sourdough bread the process is the same, in terms of dough resting and fermentation.
However, if you keep feeding your potato flake sourdough starter, it will only get better.
Potato Flake Sourdough Starter
If you like experimenting with your starter as much as you love experimenting with recipes (such as a no-starter sourdough recipe…yes, it exists!), then hopefully a potato flake sourdough loaf is on the menu tonight!
FAQs
Is Sourdough Made From Potatoes?
No. Sourdough is made from flour and water, followed by optional flavorful ingredients. Though you can make a sourdough starter with potato flour if you really wanted to!
Why Discard Most Of The Starter?
Discarding a portion of the sourdough starter is part of the feeding process, and ensures that the starter doesn’t outgrow its container. It is also done to refresh the acidity levels in the starter.
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