Karla Harkins Recipe

Potato Flake Sourdough Starter and Bread Recipe

By Karla Harkins Karla_Harkins

Recipe Rating:
 1 Rating
3 loaves
Cook Time:

Karla's Story

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 eight hours. 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. 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

  • Comments

  • 1-5 of 12
  • user
    Joanne Coggins Cogginsj - Mar 27, 2013
    Using the microwave to proof the dough is a super great idea! Thanks for the tip. I'll try the bread too. So much for my low carb diet, right?! lol
  • user
    Tina Cline purplefrog1962 - Feb 5, 2014
    I made this bread and it turned out great! Being new to bread making... Question, when feeding the starter, do I add more yeast to the starter each time?
  • user
    Karla Harkins Karla_Harkins - Feb 8, 2014
    I'm sorry it has taken so long for me to get back to you, Tina. We have had a virus around here.

    The answer to your question is no, you don't need to add additional yeast. It keeps growing as long as you feed it. Just be sure and if it turns a funny color to start over again with a new batch. This is pretty much a type of sourdough starter if you need/want to look up more information on this type of baking online. I have heard that in San Francisco a bakery has a starter that was begun over 150 years ago and they keep it in a safe. I'm not sure how true this is but it sounds like a good story! LOL
  • user
    Leah Beatty leah0024 - Mar 20, 2014
    Baked the bread tonight! It was great :)

    I do have a question (or 2-3)...after you save the one cup and put back in the fridge you feed it every 3-5 days after that? And after feeding do you leave it on the counter for 12 hours and then put back into the fridge for a few days? Or do you let it sit the 12 hours and then make bread?
  • user
    Karla Harkins Karla_Harkins - Mar 26, 2014
    Hi Leah,

    I'm sorry I'm so late getting back to you. Yes, you feed the starter every 3-5 days and leave it on the counter for 12 hours so it can multiply the yeast and then put it back in the fridge. You can make the bread without leaving it on the counter first, but I do recommend letting the 1 cup of starter you need for the recipe to come to room temperature before using it.

    I'm so glad you like this, there just keeps getting to be more and more of it unless you bake often LOL. This is also a version of friendship bread. It just isn't sweet like the Amish Friendship bread that you see, but you can give the starter to friends when you start to have too much of it.

    Good luck with your baking!!