Potato Flake Sourdough Bread Loaf
A Softer Kind of Sourdough
When most people hear sourdough, they picture the beautiful crusty artisan loaves that have become so popular. This bread is a little different—and that's one of the reasons I love it.
Potato flake sourdough makes a soft, tender loaf with just a touch of sweetness. It's the kind of bread that feels right at home on the kitchen table. We use it for sandwiches and toast, serve it alongside a meal, or simply eat a warm slice with butter—which may be my favorite way of all.
And unlike traditional artisan sourdough, this recipe makes three loaves at a time. Keep one for your family, freeze one for later, and you have another ready to share. There is something especially lovely about showing up at someone's door with a loaf of homemade bread.
If you're beginning with a new potato flake starter, don't worry if your first loaf isn't picture-perfect. Sourdough has its own rhythm. The temperature of your home, the strength of your starter, and even the season can change how quickly your dough rises. Give it time and learn what an active, happy starter looks like in your own kitchen.
Now that you have an active starter, it’s time to make bread!
Ingredients
6 cups bread flour
1 cup potato flake sourdough starter
½ cup vegetable oil
1 tablespoon salt
½ cup sugar
1½ cups warm water
Instructions
Give your starter a good stir before measuring.
Add the dry ingredients to a large mixing bowl and stir well. Add the starter, vegetable oil, and warm water. Mix by hand with a wooden spoon or Danish dough whisk, or use a stand mixer.
Mix until a shaggy dough forms, then shape it into a ball. Cover the bowl with plastic wrap, a reusable bowl cover, or a clean tea towel.
Allow the dough to rise until doubled in size, approximately 6–10 hours. Rising time will vary depending on the temperature of your home and the strength of your starter.
Once doubled, gently punch down the dough.
Divide the dough into 3 equal portions and shape into loaves. Place each loaf into a greased loaf pan. Cover and allow the dough to rise again.
Let the loaves rise until doubled, usually 2–4 hours.
Preheat the oven to 350°F. Remove the covering and bake for 30–40 minutes. Mine usually takes about 35 minutes, but ovens vary. If the tops begin browning too quickly before the bread is completely baked, loosely cover them with foil.
If using a loaf pan with a lid, plan for approximately 40 minutes of baking time.
Allow the bread to cool before slicing. Cutting it while it is too warm can leave the center gummy or doughy.
A little note: This is a softer, more tender bread than traditional artisan sourdough. It makes a wonderful everyday sandwich and toast bread.
A Recipe to Keep
Save this Westminster recipe card for your own kitchen—or share it with someone who would enjoy a loaf of homemade bread.
Some of my favorite tools for sourdough baking are gathered in my Amazon baking favorites.
As an Amazon Associate, I earn from qualifying purchases.
