Karla Harkins Recipe

Potato Flake Sourdough Starter and Bread Recipe

By Karla Harkins Karla_Harkins

3 loaves
Cook Time:

I used to make this years ago. I had forgotten about it until my daughter asked for some. I found this on the internet. This isn't as sweet as Amish Friendship Bread.


1 c
warm water
1/2 c
1 pkg
dry yeast (2 1/4 teaspoons)
3 Tbsp
instant potato flakes, dry
1 c
warm water
1/2 c
3 Tbsp
instant potato flakes, dry
6 c
1 Tbsp
1/2 c
1/2 c
1 1/4 c
warm water
1 c
starter (see note #3)

Directions Step-By-Step

First Time Starter Directions:

Mix water, sugar, yeast, and potato flakes. Let ferment on counter for two days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step.
Starter Feeder:

Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop 8-12 hours, until bubbly. Refrigerate 3 to 5 days, then make bread.
After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter or give to friends. Store starter in refrigerator.
When you are ready to make more bread or every 3 to 5 days add starter feeder mix again. Stir well and leave on the counter overnight or all day (about 12 hours).
To Make Bread:

Add flour, salt, sugar, oil, and water to starter. Mix well. Knead on a floured surface for 5 to 10 minutes. Put dough into a greased bowl. Cover with a wet dish towel and let it rise in a warm place overnight or all day (about 12 hours).

Punch down. Knead on a floured surface to get any air bubbles out.

Spray 3 loaf pans with cooking spray and divide dough approximately equal into the 3 pans (shaping into loaf form). Let rise 6 to 8 hours, covered loosely.

Bake at 350 degrees F. for 25 to 30 minutes.
Heat a cup of water in the microwave, then with the microwave off, put the dough in there with the steamy water. Works especially well in the winter when it might be hard to find a warm place for the dough to rise.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Southern

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karen feagle ckfeagle
Jul 14, 2015
I made this bread yrs ago with my mom and it was always so easy, but now that I've started it again, I'm having a problem at times with my dough not rising, and I mean not rising at all! My starter is healthy and bubbly and I feed it on schedule, I'm really flustered because it works great sometimes and sometimes it doesn't work at all. I'm kinda at the end of my rope with it, I just have no idea what's going on with it. Any ideas?
Mary R Morris photosister
Jun 10, 2015
I sure will it will be my first venture into sour dough
Karla Harkins Karla_Harkins
Jun 10, 2015
Good luck, Mary! I hope you like it. Please let me know. Thanks.
Mary R Morris photosister
Jun 7, 2015
Thank you for answering ,after I figured it out in my head it made sense. My Aunt In Law and I are going to make it. I am beginning my starter tomorrow. Thank you again for answering. Will let you know how it turns out , I am new making at sour dough bread. I like the fact your directions are so clear.
Karla Harkins Karla_Harkins
Jun 6, 2015
I apologize to everyone I have missed answering. For some reason I haven't gotten the notifications.

Gillian Oheme Gilliansr:
You can immediately make bread if you feel the started is bubbly enough. To me the longer it sits the bigger the sourdough taste becomes. Try both ways! I hope it turned out well for you.

Mary R Morris photosister:
Hi Mary, 1 tablespoon salt is equivalent to 3 teaspoons of salt, so that makes it about 1/2 teaspoon per cup of flour. I don't find that too much for my taste but feel free to adjust to yours.

Wendy Falleti bella66:
The coverings you used sounds perfect. You may want to be sure that it gets a lttle a bit of air in the fridge by poking a couple of holes in the top of the jar. Just make sure it stays a little bubbly while in the fridge, and it gets bubbly again before you bake with it.

Thanks for being patient, everybody. Good luck with your bread. This is not as sweet as Amish Friendship bread, it is slightly sweet, not sweet-roll type of sweetness.