Potato Flake Sourdough Bread

This is a secret family bread recipe. My potato flake sourdough bread is unique. Its soft texture and sweet taste will have you hooked in no time.

The Story Behind Potato Flake Sourdough Bread

This is a post I have put off for such a long time. Mainly, because I knew it would be a doozy to write up. Also, I’m afraid you’re going to say, “too many steps,” and write off this recipe. DON’T DO THAT. This is seriously the most incredible bread you will EVER make.

This sourdough bread is not your traditional sourdough bread. A typical sourdough bread starter that you are probably thinking over is made of flour and water. This starter is made with potato flakes, yeast, sugar, and water.

This bread is so different from a traditional sourdough that my husband says it shouldn’t even be called sourdough because it doesn’t even taste anything like what you would expect. Instead of being tangy and crusty, this bread is soft and sweet. It will be the perfect addition to any family dinner, made into cinnamon pull apart loaves, rolls, and even paninis.

three whole sourdough bread loaves with golden brown crust

In order to make this bread you have to have a starter. If you live close to me, I’ll gladly give you some! My mom was given her starter by a lady in our church congregation back in the 80’s. Guys, that’s over 30 years ago!! I grew up having this bread for Sunday dinner. My mom would bake it on Saturday nights, and my brothers and I would beg her to cut into a loaf. There is nothing better than bread right out of the oven. When any of my siblings or I go back to my mom’s for a visit, our one request is to always have homemade bread and these Easy Chocolate Eclairs.

More on Potato Flake Sourdough Bread

When I was a freshman at BYU, I swiped some starter from my sister-in-law who had some of my mom’s 80’s starter. I learned quickly that 18-19 year-old boys love fresh baked bread. One time, I was letting my bread rise in the oven, and one of my roommate’s boyfriends preheated the oven to bake cookies. The bowl melted and the dough was ruined. We were all devastated that we wouldn’t have fresh bread that evening.

sourdough bread slices laying on top of each other on a table

When I met my husband, I started making this bread again. Seriously, the way to a guy’s heart is through his stomach. We would meet in the library for lunch each day and eat peanut butter sandwiches on it. Then we got married, had kids, went to grad school two times, and I totally forgot about making sourdough bread.

Last year when the pandemic hit, and everyone got on the sourdough bandwagon, I decided it was time to get it going again. I don’t know why I ever stopped. It’s not hard to keep alive, and it takes maybe 10 minutes total of work to get 4 loaves made. I’ll gladly trade 10 minutes time for fresh homemade bread. Lately, I’ve been experimented with different ways of using the dough. Honey butter dinner rolls. Cinnamon swirl bread. Cinnamon pull-apart loaves. I’m just getting started!

F.A.Q.S for Potato Flake Sourdough Bread

sourdough bread loaves from the side

Additional Bread Recipes You’ll Love

If you are feeling a little overwhelmed with the idea of sourdough bread, maybe start with a few of these other bread recipes.

Kitchen Essentials for Potato Flake Sourdough Bread

While a danish dough hook isn’t necessary, they do make mixing the dough a bit easier.

I swear by using these medium-sized loaf pans. They make the perfect sized loaf, but non-aluminum loaf pans in this size are almost impossible to find. One recipe will make 4 loaves. I reuse them over and over.

You will need a good serrated knife to cut your loaves once they are cooled. This serrated knife is an excellent choice.

sourdough bread slices laying on top of each other on a table

Sourdough Bread

This is a secret family bread recipe. My potato flake sourdough bread is unique. Its soft texture and sweet taste will have you hooked in no time.
4.79 from 32 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course bread, Breakfast, dinner, Side Dish
Servings 4 loaves

Ingredients
  

To Make Starter

  • 2 cups warm water
  • ½ tsp salt
  • 2 tsp sugar
  • 1 tsp instant yeast
  • 4 TBS instant potato flakes

To Feed Starter

  • ¾ cup sugar
  • 1 cup warm water
  • 3 TBS instant potato flakes

To Make Bread

  • ¾ cup sugar
  • 1 ½ cup warm water
  • ½ cup vegetable oil
  • 1 cup potato flake sourdough starter
  • 1 TBS instant yeast
  • 1 TBS salt
  • 6 cups bread flour, plus additional flour (use only bread flour or your bread will not rise)

Instructions
 

Making and Feeding Starter

  • Mix ingredients together and let it sit out all day until the potato flakes rise.
  • Place the starter uncovered in the refrigerator and feed it every 5-7 days.
  • Typically, you want to feed the bread the night before you plan on having fresh bread. 
  • After feeding the starter, let it sit out on counter all day or overnight before you make your bread (about 8 hours). It should bubble and foam. 

Making Bread

  • Give your sourdough starter a good stir before adding it to the bowl. Separation is natural and common.
  • In a large mixing bowl, combine water, sugar, sourdough starter, oil, and 1 TBS instant yeast. Leave it for about 10 minutes, or until the yeast is active and foamy.
  • Once the yeast is active, add in the salt, and about 5 cups of bread flour. Mix together well. Slowly add in the last cup of flour.
  • The dough will be slightly sticky, but should pull away from the bowl and hold a soft round shape.
  • Quickly remove the dough from the bowl and spray it with cooking spray. Place the dough back in the bowl to rise. Cover the bowl with plastic wrap that has also been sprayed with cooking spray. This prevents any air draft drying out your dough. The spray wrap will prevent the dough from sticking once it has risen.
  • Let the dough rise in a warm place until doubled in size. I will usually preheat my oven to about 120, turn it off, and stick it in there.
  • Once the dough has risen, it’s time to shape your loaves. I prefer to use medium sized aluminum loaf pans. You can buy a 3 pack for .98. It’s the perfect size. Divide the loaves into 4 equal sizes. Shape into a loaf and place in a greased pan.
  • Cover again with greased plastic wrap and let rise in a warm space for another 1-2 hours, or until it just at the top of the pans.
  • Preheat oven to 350 degrees and bake for 30 minutes.
  • Immediately remove from pans onto a cooling rack, and brush the tops with melted butter.

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Comments

  • At one time a make sourdough English muffins. I do not have any more. Would this starter work with my recipe for them.

    1. That sounds yummy! I have never made sourdough English muffins, but they sounds heavenly. I’m going to put that on my list of things to make. You could definitely try it!

      1. Hey Mary,

        Thank you very much for sharing this recipe. I had this exact same recipe when I was 14 that my teacher at the time gave me. I love this bread. Unfortunately I lost the recipe for the starter. I can’t remember though I thought you had to use a cup or give a cup away if you fed it and didn’t make bread. Also is the feeding recipe always the same is been so long since I have had a starter. Thank you again

        Brooke

        1. You may be thinking of Amish friendship bread. I know that is one that you give some away. You could definitely do that with this though too!

          The feeding recipe is always the same 😊

  • At one time I made sourdough English muffins. I do not have a starter now. Would this starter work with my recipe for them.

  • What if you don’t make bread each week? Does the starter just continue to multiply? What do you do with the extra?

    1. Great question! Yes, it will multiply if you don’t make bread every week. If you start to get too much, you can just dump some out, or double the bread recipe when you make it. Once you eat it, though, you’re going to want to make it each week ☺️.

  • 5 stars
    I used by Bosch mixer. For a couple of minutes of effort, I got 4 loaves of bread that were so soft and sweet. They didn’t last long! The starter isn’t hard at all. This recipe is a keeper!

      1. I have yet to try this recipe but I’m quite interested. Do you still live in Utah, maybe I could get some starter from you?

  • I am back on this website again! Looking for the perfect recipe! I’m so excited to try this sourdough. I love everything you post!

  • Hi there, should the starter be runny? I’m on my second feeding at it’s very watery. I panicked and added a few extra tablespoons of potato flakes.

    1. Yay! You’re going to love it! If you look at the recipe you’ll that it says 1 cup warm water, 3/4 cup sugar, and 3 tbs potato flakes to feed it. Let me know if you have other questions.

      1. 5 stars
        Bread is wonderful! I just started making it, I made the starter and used it after the 3rd week. When I went to pull it out last night to feed it and make bread this morning it reeked of a beer smell. I went ahead and made it, but haven’t tasted them yet to see if they taste like beer. I also made a cinnamon loaf and tasted it, and it was great. Very cinnamony, and delicious.

        1. It should have a fermented smell, but not terribly strong. Make sure not to keep it out of the fridge for too long.

        1. I have never used butter ones. I’d suggest using plain because I’m not sure how that would turn out.

  • 5 stars
    Thank you for your recipe! I had been making a version of this without the addition of the yeast. But as you said, that version is often inconsistent in rising, so I’ve switched to yours and don’t plan to go back! It’s a “No Worries” recipe now! You still get that wonderful Potato Flake Sourdough Starter flavor and can have your bread made in half the time of the more traditional recipe.

  • 5 stars
    I tried your recipe last week and gave the bread to neighbors–it was a huge hit!
    My question is–since it takes so long to make the starter then the dough, can I save any of the dough in the refrigerator until the next day to make a fresh loaf?

    1. I’m so glad it was a hit. You don’t need to make the starter each time. Keep the starter in the fridge and feed it before you want to make bread. I haven’t tried making it by keeping the dough in the fridge. If I did try, I’d do it during the second rise and make sure it is really well covered.

    2. Instead of using any commercial yeast I just add a little more potato flake starter and have never had any problem with it not rising.

  • This is the very best bread recipe I have ever used!!!! I’ve been making bread for 50 years and experimented with tons of recipes. So perfect for sandwiches, dinner rolls and cinnamon rolls.
    Just perfect*****

    1. 5 stars
      I’ve only made the bread in the recipe. How do you use it for dinner rolls and cinnamon rolls? Thank you!

      1. This is the best comment! I’m so glad you love this bread as much as I do. Check out my post on Sourdough variations for help with other recipes.

  • Hi. I made my starter on Monday of this week. I let it sit for about 8 hours. The potato mix separated, with the liquid on the top. It has stayed that way since being in the fridge.
    Should it look like that? I know the yeast is good. My water temp. was good.I mixed it before it’s 8 hour rest. The I did not notice a rising of the potato part.
    Do you think it will work? Should I start over?
    Thank you for your help. I’m so looking forward to this recipe.
    Your website is very pretty.

    1. I’m so glad you’re taking the leap to make the bread. The separation is completely normal. When you feed it again, it will mix together and separate again. Just make sure to give it a good stir before measuring it when making your dough. Think of it like an oil/vinegar mixture. Let me know if you have other questions!

  • I’m so glad I found your website–this sounds like the sourdough starter recipe my grandmother used in the 80s that I have been trying to track down ever since. I have a possibly dumb question. I made the starter with the two cups of water/potato flakes/yeast/sugar, then on day four fed it with the cup of water, sugar, and more potato flakes, then put the whole quart jar in the fridge because I couldn’t bake right away. When I’m getting ready to bake bread do I feed the whole jar another cup of water, 3/4 cup of sugar and 3 T of potato flakes, or do I take out some of it and feed that in a different container? I have never watched the whole process from start to finish. Thanks!

    1. I’m so glad you found my site as well! It’s such delicious bread and everyone deserves to have it in their life!

      I always feed it the night before making it. I never pull some out, I just feed the whole container. If you wind up with too much starter, you can always dump some out. I prefer to keep at least 1 cups worth. I’ve been working on some recipe other than bread with the starter and they are good 😊

      You can also look at my Instagram highlights @bakingitbeautiful. I have quite a few videos on there for the sourdough bread.

  • This is delicious! And your ideas are wonderful! I’m new to baking bread, so forgive me if this question is silly. I have potato flake starter gifted to me by a friend. I made my first batch of rolls the same weekend. Now, I’m a little over zealous and want to try making cinnamon rolls, but the week isn’t over yet until I’m supposed to feed. Do I have to wait the 5 to 7 days? Or can I use the starter as often as I like but go through the feeding process each time I want to take a cup?

    1. I’m so glad you love this bread!! The cinnamon pull apart loaf is a favorite. You can feed it as often as you’d like. Enjoy ❤️

  • 5 stars
    Was wondering if anyone has subbed the water for buttermilk to make more of a dinner roll style? I’ve played around with this recipe quite a bit and will definitely try the addition of yeast to help the rise since it’s cooled off so much

    1. I love the idea of the buttermilk. I think buttermilk makes everything better and I definitely think it will work.

    1. It needs to be refrigerated because it can become too fermented and then you’ll be making beer bread instead.

  • Hi Mary Susan! I am hoping to pop the cinnamon pull apart bread in the oven first thing in the morning for an easy Saturday morning breakfast. Could I do that second rising overnight or even put it in the oven to pull out super early in the morning for the second rising? Any thoughts on how to make it an easy morning option in general?

    1. You can definitely have it rise overnight. There is a possibility it may rise too big. Sometimes I’ll do the second rise and stick it in the fridge over night to stunt the rise and then pull it out while the oven heats up. Hope that helps!!

  • 5 stars
    I just recently began again making a potato flake sourdough starter. I haven’t made any potato flake sourdough bread since around 1998 . My bread turned out decent but it still didn’t have that “kapow!!” awesome everything, awesome perfect flavor and awesome perfect texture. I thought about it off and on for a few days and then it dawned on me that way back then, I always put more sugar and more liquid in it than my original recipe called for. I read your recipe and it was pretty much identical to the sugar amount and liquid amount and I was sooooo excited to read yours and have it remind me. I proceeded according to your measurements and am so thankful for the memory nudging of absolute taste bud heaven!! Thank you so much for your excellent recipe. THIS is the way of tastebud absolute awesomeness ♥

    1. You don’t need to spend time kneading! Once I get it all mixed together, I form it into a nice ball and let it rise. Super easy!

  • I made this bread for about 8 years back in the 90s. It’s fabulous! Twice over the years, I’ve resurrected a starter to make bread a few times (middle age isn’t the time to eat too much bread, lol). I’m about to do it again. For fun, I decided to google it.

    My beginning starter recipe uses just 1 cup of water and the “feeding amount of sugar” of ¾ cup. The regular feedings is the same, but my bread recipe only calls for ½ cup of sugar (for an already sweet bread) while a recipe my late MIL cut out of a Capper’s magazine only called for ⅓ cup. I use the ½ cup. I’ve never added extra yeast but might try it on my first batch when the starter might be a little weak. I discovered on my later bread-making times that Gold Medal Better for Bread gives me the best results. Using a different brand with my first time back was the reason I didn’t continue making it again—the bread just didn’t behave as well, and I couldn’t figure out why. Also, corn oil seems to do better than another type. I had to search 5 groceries last week to find the right flour before I would decide to resurrect the starter.

    I also did away with making loaves and just made “buns”, instead. Easier to freeze and just pull out one as needed. Love to slice one open, butter it, and broil for toast. Top with jelly—I can’t wait!

    Anyway, thought I’d share.

  • So you feed the starter :
    ¾ cup sugar
    1 cup warm water
    3 TBS instant potato flakes

    Every 5-7 days?

    I’ve never made bread besides a bread machine.
    I want to try this. It looks delicious. I would love to make weekly bread.

    1. So glad you’re taking the jump to make this! You’re going to love it.

      Yes, on feeding it every 5-7 or as often as you’d like to make bread. Once you’ve been consistent for a couple of months, you can go longer between feeds if you aren’t making bread as often.

  • Good Morning;
    I made my starter on Sunday, it bubbled and foamed, I left it out all day. Its been in the frig all week (its Thursday) and there are no bubbles, it has separated as you said it would.
    When I take it out Friday night to feed it, should it be bubbly and foaming on Saturday morning? Just want to make sure its doing the right thing. 🙂
    Thank you
    Cindy Wilson

  • 5 stars
    This makes a great bread!! I have one question though. How are you getting enough dough for 4 loaves? I’m using the size pans you’re describing and can barely fill up 3. Can you post some pictures of each step so I can see the amount of rise I need to be getting? Thanks!!

    1. Are you sure you’re using the medium sized pans? I have tons of videos saved on my Instagram highlights for sourdough bread @bakingitbeautiful

  • Hi! I am a student at UNC taking a fermentation class. For our final project, I am trying to track down the origin of my grandmother’s sourdough recipe. This is the same recipe as hers — potato flakes and sugar, water based, etc — and i am curious where everyone’s family
    members/friends found it! So far, I can only find similar recipes called “NC sourdough.” My grandmother started baking from hers in the 70s, and got it from a friend at her church in Boone, NC. Any help is appreciated!

    1. What a fun project! My mom was given starter back in the 80’s by an older lady in our church congregation in Danville, Va. Very southern and close to UNC and Boone!

    2. Hi, I had a starter and this exact recipe from my mother in law, and an oopsie happened with the oven and i ruined my starter. I googled and googled to see how to make the same starter again, and came across your recipe. The only difference between the two is the feeding process. My question for you is…. When you feed the starter but don’t plan to make bread, do you leave it out for the day after feeding still, or feed it and put directly back in the fridge? Thanks so much!

  • Hello Mary! Im a potato flake sourdough bread baker too! Your starter recipe is totally different from mine. To make your starter the first time using 2 cups of warm water do you discard 1 cup before refrigerating the 5 to 7 days? Most starters start off using 1 cup. After 5 to 7 days you feed discarding the 1 cup to make bread or give away. Do you leave the lid uncover everytime its store in the refrigerator? I cover mine at all times with paper towel and mason jar ring. Thank you for sharing your recipe!

  • 5 stars
    This is pretty close to my 1980’s recipe with the exception of using yeast!
    Would love to chat with you. Yes, this bread is not your normal “Sourdough” bread! I made cinnamon rolls, french toast, sandwiches, garlic twists…My friend had a bakery and sold my loaves
    of Homemade Sourdough Bread:)
    Look forward to hearing from you and maybe exchange numbers. God Bless, Diane

    1. I’m so glad you found me and that you too share a love of yummy sourdough bread. My mom used to always make it without yeast. It wasn’t until a few years ago that she started and we just really like how it guarantees the bread turning out every time.

  • 2 stars
    That’s no where near enough sugar in the base starter. It would take a month to get a viable starter using 2 teaspoons of sugar to kick start it. My family has been making potato sourdough bread for over 50 years now and the smallest amount we have ever used, was a half cup and it took almost 3 weeks before it was ready to use to make a decent loaf of bread from.

    1. The measurements are correct. It is fed 3/4 cup of sugar a few days later. It makes excellent potato flake sourdough bread. My family has been making it over 40 years as well with much success.

    1. It isn’t necessary to knead for a long period of time. That’s what I love about this recipe. Just a quick minute to bring the dough together in a ball or loaf shape is all you need!

  • I was looking at recipes online, hoping to find a sourdough bread similar to one that a friend’s mother used to make. I don’t have instant yeast on hand, or bread flour…I was wondering if this receipe would work with dry, active yeast (not instant) and unbleached, all-purpose flour? And, if so, would I need to make any adjustments to the other ingredients?

    1. Regular all-purpose flour won’t work for this recipe, but active yeast will. Just make sure to give it time to bloom before adding all the flour.

        1. 5 stars
          Like the addition of yeast to make this go a little faster. The starter makes for a slow rising bread. Like 8 to 10 hours with additional 2 hour second rise. It can be done without the additional yeast though and you don’t have use bread flour. I have done this many times with no additional yeast and plain all purpose. Thanks for the extra yeast addition tip. I won’t have to plan for the overnight bulk ferment now.

          1. Glad you like the addition of the yeast. I love that it speeds it up a little faster and guarantees a successful rise.

  • 5 stars
    I love this recipe, and the bread always tastes amazing. However, the rise part is always a bit inconsistent for me and my loaves don’t always look the greatest. Just curious if anyone has tried this recipe in a bread machine; if so, how did it work out?

    1. I’ve never tried this in a bread machine and don’t have any experience with them, but you should definitely try!

  • I make 60 loaves a week of this type of sourdough bread, except I do not use yeast at all! And sometimes I will feed my starter and let it out for 24 hours before making bread with it it seems to keep it more active! I have 18 starters going in order to let them sit long enough in between👍🏼😊

      1. I am going to make the starter tomorrow & I cannot wait! I do have a question though – it says to put in fridge uncovered. Could I put it in a jar with a loose lid (I saw that was referenced in the FAQ section) or covered with a tea towel or coffee filter. I just absolutely do not trust leaving it open in my fridge…my toddler is liable to put his left over snack or something in it!

    1. You can definitely rejuvenate it. I find great success feeding mine twice when it’s been a while. I’ll feed it, let it sit for 12 hours on the counter and then repeat. That usually does the trick!

    1. I do normally. Currently, I have a small oven (in Europe) and only do 2 loaves at once. So whatever your able to fit in your oven with space between loaves is what I would do.

  • 5 stars
    I have been making a very close version of this for 25 years. The only difference is I do NOT use any yeast when making the bread and only 2 Tablespoons of sugar and 2 teaspoons of salt. Feeding the starter is the same. I make 2 loaves of bread every week even though my husband and I don’t eat a loaf. My kids and grandkids ask for the extra. I even have their friends asking for it!

    1. As noted in the recipe, it can be made without yeast, my mom didn’t for 30 years. However, we prefer to use just a little to guarantee successful loaves.

    1. I made this recipe as written in Utah. So you should do just fine with how it is written. The amount of flour will be the only difference. You may need less which is indicated in the recipe.

  • 5 stars
    Hi! I just found this page after MUCH hunting, and stumbled upon the youtube video (a morning show?) where you were a guest. My massive hunt is due to a very particular “Sweet Sourdough” hamburger bun that is used by restaurants all over Texas, and everyone absolutely RAVES about it. It’s an incredible sweet sourdough bun that I have tracked down to one particular bakery in the entire country that makes it and is supplying all the restaurants: Sheila Partin’s Sweet Mesquite Bakery (sbakery.com). There’s of course almost no recipes for specifically sweet sourdough anywhere in the entire world, until I discovered you. Do you think it’s possible this recipe of yours is close to the holy grail of hamburger buns that this bakery is serving? I will be trying it either way, can’t wait!

  • There is no discarding? After you take out what you need to make bread, then you refeed it and put it back in the refrigerator?
    2, Can you sub out oil for butter?

    Thank you
    Shirley

    1. No discarding, which is great! I’ve never tried subbing the oil, but I imagine it would work, but the crumb may be a little different.

  • Will this starter/bread recipe make the round artisan style loaf? I don’t mind the loaf pans, I just am having trouble getting the starter to grow. UGH….So, i thought I would try this one instead. I have a Dutch Oven also, could I use that also for a loaf?

  • I am a Biology Professor and I love to bring in my starter when we go through respiration. I just sit it on the lab table and it moves and bubbles the whole time. Very much like a lava lamp. It is so alive.
    And it makes wonderful bread too.

    Dr. Renie Johnston

  • 5 stars
    Thank you for sharing! I’ve been looking for any variations of rolls and breads made with potato starter to play with. Most recipes use flour starter (I’ve actually never used flour starter😇) but I’ve been baking with potato starter since my teens. Surprisingly, my tweaked recipe is exactly the same as yours (I am picky about brand of ingredients though)!!! I’m still following though…… can always learn something new! Btw…. I made my rolls and breads for family and friends Christmas baskets and everyone loves them every year! My husband’s coworkers now send him home with special requests! I was excited to teach my cousin (she traveled 500 miles to spend a few days before Christmas to learn and help bake treats for our family) how to bake sourdough too. It seems to be a dying art as folks don’t have time to keep up with feeding and baking schedules. Thank you for sharing!!

  • I want to start making this type of starter [ lack of success with other types of starter & hating to waste food is one reason.. second it the time & work saving .. a thumbs up in my book]
    On the starter.. how many feedings..should be before making my first loaves of cinnamon buns?
    Any help is much appreciated… have been baking for over 60 years, but bread making [ which I dearly love] has always been hit or miss for me & want to try to get it right …my grandkids & great grand sons are always ready & willing to be my taste testers.. … 😉
    Thanks & Thanks for sharing

    1. Hi! Glad you found me. I recommend at least 2 feedings before making bread. However, you will notice after a month or so the flavor will get even better as you continue to feed it and make bread.

      1. I made initial starter on Wednesday night, and my daughter is coming home for the weekend. Is it possible to feed the bread Friday night and bake the bread on Saturday?

  • I am going to make the starter tomorrow & I cannot wait! I do have a question though – it says to put in fridge uncovered. Could I put it in a jar with a loose lid (I saw that was referenced in the FAQ section) or covered with a tea towel or coffee filter. I just absolutely do not trust leaving it open in my fridge…my toddler is liable to put his left over snack or something in it!

  • I have had off and on trouble with a starter I was given two years ago. Sometimes it makes great loafs and other times doesn’t rise to even get to the loafs. Will try adding yeast to revive it a bit!

    Questions:
    -I was told I should have around 1 cup of starter in my jar when I feed it. If I have too much remaining it would throw off the feed ratio. Do you dump starter out to just keep 1 cup in the fridge?

    -I prefer less processed ingredients. I’ve been using the Bob’s Red Mill potato flakes, which I feel good about. I also have been using organic cane sugar, which is a granulated sugar replacement for white sugar. I’m hoping these are ok and not what’s giving me bread trouble.

    1. Yeast will definitely help produce more consistent loaves. I can’t attest to cane sugar as I’ve never used it before.

  • I’ve also been making this bread since the 80’s. My grandkids call it “grandma’s bread”
    I received my starter from a friend but wondered how to make a new starter if I needed to. I only use 1/4 cup of sugar in the bread recipe and let it rise 12 hours but otherwise everything else is the same. Probably if I used the 1 tbsp of instant yeast it would rise faster. I will try that.
    Thanks for the other ideas on how to use this bread dough.
    Alice