admin April 17, 2021 No Comments

I grew up with this potato flake version of sour dough and it is the most mild, delicious tasting sour dough. Be sure to check out the recipe for sticky buns as well as cinnamon-swirl bread (coming soon).

Print

Sour Dough Starter and Bread (Potato Flake Version)

This mild tasting sour dough is favorite and sure to please children and adults alike.

Servings 10
Author Parsnips and Parsimony

Ingredients

Sour Dough Starter

  • 1 cup warm water
  • 2 1/4 tsp active dry yeast
  • 3 tbsp potato flakes
  • 1/4 cup sugar

Sour Dough Bread

  • 1 cup starter
  • 6 cups flour
  • 1 tbsp salt
  • 1/4 cup sugar
  • 1/4 cup butter melted
  • 1 1/4 cups warm water

To Feed Your Starter

  • 1 cup warm water
  • 1/4 cup sugar
  • 4 tbsp potato flakes

Instructions

  1. Mix all of your sour dough starter ingredients in a glass canning jar and loosely cover for 2 days. After 2 days, you need to feed your starter and allow it to rest 8-12 hours before making your bread.

  2. Your sour dough starter should look bubbly after 12 hours of feeding it. If it does, you can go ahead and make your bread OR you can put it in the refrigerator until you are ready to make bread.

  3. In the cooler winter months, I often leave my starter on my counter all the time because I'm baking bread 1-2x a week. Every day I give it a quick stir to keep it active but otherwise I feed it the day before I want to start the bread making process. In the summer, you may need to keep it in the refrigerator between batches so the starter doesn't go bad.

Making the bread:

  1. Place all of the ingredients except flour in either a large bowl or your stand mixer. I use my 6qt stand mixer so it can hold this larger loaf of bread.

  2. Add 5 cups of flour and knead well. Slowly add the rest of the flour (add more if dough is still very sticky). Dough should be soft and well developed. Place in a well-greased bowl and cover with plastic wrap and leave in a warm place to rise. Allow to rise until double, that can be anywhere from 8-12+ hours, depending on how warm the environment is.

  3. Once your bread has doubled, shape your bread into one large loaf (12"x4" pan) or 2 smaller loaves and place in greased loaf pans. Cover with greased plastic wrap and allow to rise until the dough is just cresting over the top of the loaf pans (4-12 hours)

  4. When bread is ready to bake, preheat oven to 350°F. Remove plastic wrap and bake for 25-30 minutes or until golden brown and sounds hollow when tapped.

  5. Allow to cool before slicing or freezing.

Recipe Notes

If you have watched my vlogs, you’ve seen that I don’t necessarily follow any schedule for feeding my sour dough. If it has grown any color/type of mold on the top, please discard it and start over. Using the starter 1-2x a week will keep your starter fresh and very active. Refrigeration slows down the process and your bread will often take longer to rise. That’s OK! I’m always in a hurry for my bread to be done and I like it to rise on the faster side.
Intimated by all the steps? Don’t be! The best way to learn is through trial and error. Just jump in and with practice, you’ll find your own rhythm for your sour dough starter. Enjoy! -Janelle

Related posts:

Day 5 How To Make Sourdough Starter From Scratch With Video
Holiday Dinner Freezer Rolls
4 Loaves Fast and Easy Sandwich Bread - Bulk Baking