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A loaf of sliced potato flake sourdough bread with a golden-brown crust sits on a white surface, with one slice lying next to it.
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5 from 2 votes

Potato Flake Sourdough Bread

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.
Prep Time15 minutes
Cook Time30 minutes
proofing and rising18 hours
Total Time18 hours 45 minutes
Course: Breads
Cuisine: American
Servings: 14 slices
Calories: 164kcal
Author: Kelly
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Equipment

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
US Customary - Metric

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.

Nutrition

Calories: 164kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 286mg | Potassium: 41mg | Fiber: 1g | Sugar: 4g | Vitamin A: 141IU | Calcium: 16mg | Iron: 0.2mg
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