Potato Flake Sourdough Bread Loaf Starter
A Starter Worth Keeping
More than 35 years ago, I began making bread with a potato flake sourdough starter much like this one. Long before sourdough became the kitchen project it is today, this little jar of starter was simply part of the rhythm of my kitchen.
Over the years, there were seasons when I kept it faithfully and seasons when life got in the way. A couple of big moves came along, my starter dwindled, and eventually I let it die. If you've ever lost a sourdough starter, you know—sometimes life just happens.
This year, I decided it was time to bring it back.
And when I did, I remembered just how much I enjoyed having it in my kitchen. This starter isn't only for bread. Through the years I've used it for cinnamon rolls and other homemade treats, too. One simple starter can become the beginning of so many good things.
Potato flake sourdough is also quite different from the traditional flour-and-water starters you may be familiar with. It's fed with potato flakes, sugar, and water, and it produces the soft, slightly sweet bread that I've loved making for decades.
There's something lovely about returning to an old recipe after many years. Our kitchens change, our families grow, we move from one home to another—but sometimes an old familiar recipe finds its way back to the table.
So if you've never kept a starter before, don't let it intimidate you. I'll walk you through how to begin it, feed it, keep it happy, and—most importantly—turn it into something delicious.
Potato Flake Sourdough Starter
What You'll Need
1 package active dry yeast
3 tablespoons plain potato flakes, such as original Hungry Jack or equivalent
½ cup sugar
1 cup warm water
Beginning Your Starter
Combine the yeast, potato flakes, sugar, and warm water in a glass jar or bowl.
Mix well with a wooden spoon.
Cover the container loosely. Do not seal it tightly.
Leave the starter on the countertop to ferment for 4 days, stirring it once each day with a wooden spoon.
On Day 5: Feed Your Starter
In a 2-cup measuring cup or bowl, combine:
½ cup sugar
3 tablespoons plain potato flakes
1 cup warm water
Stir the feeding mixture together, then add it to your original starter. Mix with a wooden spoon until well incorporated.
Allow the fed starter to sit at room temperature for approximately 8 hours.
Stir the starter, then remove 1 cup to use in your Potato Flake Sourdough Bread recipe.
Cover the remaining starter and store it in the refrigerator.
Keeping Your Potato Flake Starter Happy
Once your starter is established, store it in the refrigerator between feedings. I generally feed mine once a week to keep it healthy and active.
For each feeding, I use:
½ cup sugar
3 tablespoons plain potato flakes
1 cup warm water
I like to mix the sugar, potato flakes, and warm water together first, then stir the feeding mixture into my starter with a wooden spoon.
After feeding, cover the jar loosely and allow the starter to sit at room temperature for at least 8–12 hours, or until it is active and bubbly. Depending on the temperature of your kitchen and the strength of your starter, this can take a little longer. Sometimes I give mine up to 24 hours.
If you're ready to bake, give the starter a stir and remove the amount called for in your recipe. Return the remaining starter to the refrigerator until its next feeding.
What If I Forget to Feed It?
Life happens. Vacations, illness, busy weeks—or simply forgetting about that jar tucked into the refrigerator.
Over the years, I've had times when my starter went longer than it should have between feedings. I've often been able to revive a sluggish starter by giving it additional feedings until it becomes active and bubbly again.
If your starter has been neglected for a while, give it a little extra attention and make sure it is active again before using it to bake.
One important note: If you see mold, unusual discoloration, or anything that makes you question whether your starter is safe, discard it and begin again.
Your Starter Is Ready—Now Let's Make Bread
Once your starter is active and bubbly, you're ready for the best part! Use it to make my Potato Flake Sourdough Bread Loaf.
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