If I just made my starter, how long should I wait until I bake bread?

When making your own starter, I suggest giving it a few feeds before actually making your dough. As time goes on, the flavor will only enhance. However, if you are dying to get this bread made, I would suggest making the starter and then feed it 2 days after the initial start. After that, you are good to make your first batch.

What do I store the starter in?

I like to keep my starter in a large 2 qt mason jar. A 2 qt. drink pitcher also works really well. Just remember not to screw a lid on top of whatever container you wind up using, you don't want it to explode.

Can you explain the timing of feeding and making your bread?

Yes! The way I prefer to store it in the fridge until the night before you want fresh bread. Pull it out of the fridge before bed, feed it, and let it sit out on the counter overnight. Then first thing in the morning make your dough. It will take about 3-4 hours for the first rise and around 2-3 hours for the second rise.

How often should I feed my starter?

Don't be afraid of killing your starter. Sometimes, I've gone 2-3 weeks without feeding it and it does just fine. With that said, if you like to make bread weekly, I would feed it every 5-7 days. This will create a more active and healthy starter.

Can I bake in larger bread pans?

You can bake these loaves in your favorite bread pans. I love using the aluminum ones because I think it produces a great size. If you are using a 9x5 pan, it will most likely make 3 loaves instead of 4.

Why do you use yeast in your sourdough bread?

I didn’t used to use yeast. However, my bread didn’t always turn out. If you want consistent sourdough bread that will rise reliably each time, use the 1 tablespoon of yeast. You will still receive the benefits and flavor of sourdough despite using yeast.

It seems like a lot of sugar, can I cut down on it?

I’ve never used less sugar than the recipe calls for. Remember, this makes 4 loaves of bread. That evens out to about 3 tablespoons of sugar a loaf. Not bad if you ask me

Potato Flake Sourdough Bread - Baking It Beautiful

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!

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.