Our Potato Flake Sourdough Bread recipe offers a unique approach to sourdough baking, harnessing the power of your potato flake starter to create a remarkably soft white loaf. The starter provides a gentle tang, while the potato flakes contribute to an exceptionally tender and light texture.
It's a fantastic way to bake a comforting and delicious bread that's perfect for a variety of uses.
Why This Recipe Works
Experience the delightful magic of your potato flake sourdough starter in this recipe for incredibly soft and fluffy Potato Flake Sourdough Bread! This unique bakes into a tender white loaf with a wonderfully subtle tang that will elevate your everyday sandwiches and toast.
- Unbelievably Soft Texture: The addition of potato flakes creates a truly tender crumb.
- Subtle Sourdough Tang: Enjoy that classic sourdough flavor without being overpowering.
- Gluten-Free Starter: That's right, not only is the starter gluten-free, but if you were to swap out the bread flour for a 1:1 gluten-free flour, you'd have a gluten-free sourdough bread!
- A Great Everyday Bread: Ideal for toast, sandwiches, and enjoying with meals.
Ingredients Overview
You'll need an active potato flake sourdough starter to provide the leavening and that subtle tang. Warm milk helps to create a tender and moist crumb, while a touch of granulated sugar adds a hint of sweetness. Melted butter or olive oil enhances the overall softness. Bread flour forms the main body of the bread, and salt balances all the delightful flavors.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Potato Flake Sourdough Bread
Creating this soft Potato Flake Sourdough Bread involves combining an active potato flake sourdough starter with warm milk, sugar, and melted butter. Flour and salt are then mixed in to form a smooth dough that undergoes two rising periods to develop its airy texture.
Finally, the shaped loaf is baked until golden brown and wonderfully tender.
Day 1 - In the Evening
- Using a large bowl or stand mixer with a dough hook, add the potato flake sourdough starter, bread flour, salt, sugar, melted butter, and the warm milk.
- Mix the ingredients until you get a shaggy dough. Tip out onto a floured work surface and knead, or use a stand mixer to continue mixing for 5 to 10 minutes, until dough is smooth and elastic.
- Place the dough ball in oiled bowl and cover with a cloth or a loose disposable shower cap. Place in a draft-free place to rise overnight (at least 12 hours).
Day 2 - Next Morning
- Punch the dough down and turn out onto a lightly floured surface. Knead for a few minutes to remove any air bubbles.
- Butter or oil a loaf pan. Shape the dough either into a loaf and place in the prepared pan. Cover loosely with a clean cloth or disposable shower cap, and let rise for 6 to 8 hours.
- Preheat your oven to 350° F (177° C) the last 20 minutes of the proofing.
- Place the pan on the middle rack and bake at 350° F (177° C) for 30-35 minutes or until the top is golden and the bread has pulled away from the sides of the pan.
- Remove from the oven and brush the tops with melted butter. Cool on a wire rack before slicing the loaves.
Serving Suggestions
This incredibly soft Potato Flake Sourdough Bread is a delight in its simplicity! Enjoy thick slices toasted for a comforting breakfast, topped with your favorite jam, butter, or avocado.
Its tender crumb makes also it perfect for crafting delectable sandwiches with your preferred fillings. For a special treat, try slicing it thickly and making French toast - the subtle tang adds a unique twist to this classic.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Flour Options: You can use all-purpose flour or a 1:1 gluten-free flour blend instead of the bread flour.
- Adjust Sweetness: Modify the amount of sugar to suit your taste.
- Add Olive Oil: Substituting the butter for olive oil can contribute to an even softer texture.
Related Recipes
- Potato Flake Sourdough Rolls
- Instant Potato Flake Sourdough Bread Starter
- How To Make A Sourdough Starter
- White Sourdough Discard Sandwich Bread
- Brown Bread Cheesecake Factory Rolls
Storage Options
- Keep leftover bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- To freeze, allow the loaf to cool completely, then wrap it tightly in plastic wrap and foil, and freeze for up to 2 months.
- Thaw at room temperature before slicing.
Tips for Success
Here are a few tips for making this recipe:
- Sourdough Baking Timeline: Start the process in the evening so that the bulk fermentation will be completed by the time you get up in the morning.
- Use Active Starter: Ensure your potato flake sourdough starter is well-fed and bubbly for the best rise.
- Warm Place for Rising: A warm environment encourages proper proofing.
Frequently Asked Questions
Yes, you can use some of the discarded potato flake sourdough discard, the bulk proofing may just take a little longer.
It should be golden brown, sound hollow when tapped, and have an internal temperature of 200-210°F (93-99°C).
More Bread Ideas
Get the Recipe!
Potato Flake Sourdough Bread
Ingredients
- ¾ cup Potato Flake Starter
- 3 cups bread flour
- 1½ teaspoons salt
- ¼ cup sugar
- ¼ cup melted butter or oil
- ½ cup milk 105 - 110℉
- 1 tablespoon butter melted, for top of loaf
Instructions
Day1 - 6 PM
- Using a large bowl or stand mixer with a dough hook, add the potato flake sourdough starter, bread flour, salt, sugar, melted butter, and the warm milk.¾ cup Potato Flake Starter, 3 cups bread flour, 1½ teaspoons salt, ¼ cup sugar, ¼ cup melted butter, ½ cup milk
- Mix the ingredients until you get a shaggy dough. Tip out onto a floured work surface and knead, or use a stand mixer to continue mixing for 5 to 10 minutes, until dough is smooth and elastic.
- Place the dough ball in oiled bowl and cover with a cloth or a loose disposable shower cap. Place in a draft-free place to rise overnight (at least 12 hours).
Day 2 - Next Morning:
- Punch the dough down and turn out onto a lightly floured surface. Knead for a few minutes to remove any air bubbles.
- Butter or oil a loaf pan. Shape the dough either into a loaf and place in the prepared pan. Cover loosely with a clean cloth or disposable shower cap, and let rise for 6 to 8 hours.
- Preheat your oven to 350° F (177° C) the last 20 minutes of the proofing.
- Place the pan on the middle rack and bake at 350° F (177° C) for 30-35 minutes or until the top is golden and the bread has pulled away from the sides of the pan.
- Remove from the oven and brush the tops with melted butter. Cool on a wire rack before slicing the loaves.1 tablespoon butter
Notes
- Sourdough Baking Timeline: Start the process in the evening so that the bulk fermentation will be completed by the time you get up in the morning.
- Use Active Starter: Ensure your potato flake sourdough starter is well-fed and bubbly for the best rise.
- Warm Place for Rising: A warm environment encourages proper proofing.
Kelly says
This potato sourdough bread is so much easier to make than regular sourdough bread!
Kelly says
Thank you for sharing this recipe