Super EASY Potato Flake Sourdough Bread Recipe

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I have been overtaken by a new baking hobby~sourdough bread! Since many of my followers have seen me sharing my bread making on instagram, I decided to post the recipe here on Family Savvy blog.

There are two “types” of sourdough that I am making, and each has a different “starter” that is necessary to make the bread. The artisan sourdough bread is a rustic loaf that has a simple starter fed only with flour and water. The  “potato flake sourdough” has a starter that is fed with potato flakes and sugar. As you can see in the images below, the loaves look like regular bread that you slice for sandwiches or toast.


Potato Flake is more like traditional sliced bread used for sandwiches and tastes similar to yeast rolls but in bread form. This bread is similar in taste to Hawaiian rolls but has a more dense, bread-like consistency.

The process of making potato flake sourdough bread is relatively simple, with the tasks basically “morning” and “evening” with nothing to worry about during the day.  To begin the process of making this bread, you’ll need a potato flake sourdough starter.  This should be simple to find.  Check with your friends and ask around.  If you can’t find a starter, check out Farmhouse on Boone’s blog post on how to make potato flake sourdough starter from start to finish. 

Here are some tips to enhance your sourdough bread starter using potato flakes
  • Unlike the conventional flour and water sourdough starter, incorporating potato flakes will result in a thinner consistency. 
  • Don’t worry if your potato flakes settle at the bottom; it’s normal for them to separate. Simply give the mixture a quick stir before using it.
  • I keep my potato flake starter in the fridge until I decide to feed it for bread making. I let it sit out overnight (or all day) after  feeding to allow for quicker fermentation.
  • I recommend feeding this starter at least once a week. If you don’t plan to make bread, you can just discard the one cup removed before feeding.
How to Feed Potato Flake Sourdough Starter
  1. Feed the sourdough starter by mixing it with sugar, instant potato flakes, and warm water. Let it stand uncovered all day. It is not necessary to refrigerate it until after removing the cup to make bread.
  2. Take out 1 cup of the fed starter to use for making bread. Return the rest to the fridge, covered but allowing it to breathe. Repeat feeding every 3-5 days, even if you’re not making bread.
  1. In a large bowl, combine 1 cup of the fed starter with sugar, oil, salt, warm water, and bread flour to make a stiff batter.
  2. Roll the batter in corn oil and place it in a large greased dish pan. Cover lightly with plastic wrap and leave it on the counter overnight to rise.
Next morning:
  1. Punch down the risen dough and divide it into 3 equal parts. Briefly knead each part into loaves on a floured surface and place them in greased loaf pans.
  2. Brush the loaves lightly with corn oil and cover them lightly with plastic wrap. Let them stand for 6-12 hours.
  1. Bake the loaves on the bottom rack at 350 degrees Fahrenheit for 25-30 minutes.
  2. Remove the bread from the oven and the dish pan. Optionally, brush the bread with more oil.

Potato flake sourdough starter

Bread making approach with simple steps and delicious results         

Baking bread in batches and freezing it for later has become my preferred approach, guaranteeing freshness whenever I crave a slice. I love indulging in the simple pleasure of brushing each slice with either olive oil or butter, and I never forget to enhance the flavor and nutrition with Redmond’s Real Salt. It’s absolutely delicious! What truly completes the experience for me is the joy of sharing this homemade bread with my family and friends.


In addition to baking traditional loaves of potato flake sourdough bread, I like to get a bit adventurous in the kitchen. I like trying out fun stuff like pizza rolls or cinnamon rolls with my potato flake sourdough dough. It’s all about having a blast and seeing what tasty creations I can come up with! 

How I make the cinnamon rolls and pizza rolls
1.) To make the cinnamon rolls, start after the first proof of the potato flake sourdough bread. Treat the dough as if you’re making bread initially, allowing it to double in size. Instead of dividing it into three portions, roll out the entire dough after punching it down slightly.
2.) Prepare the filling and spread it evenly over the rolled-out dough.
3.) Roll the dough tightly, then slice it into individual rolls. Pour half a cup of heavy whipping cream over the rolls, brushing it with a pastry brush.
4.) Let the rolls proof until they double in size, which can take overnight or at least four to six hours. After proofing, bake the rolls and spread the frosting over them before serving.
Potato Flake Sourdough cinnamon rolls Cinnamon Sugar Filling:



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