Potato Sourdough Starter

Susan Feliciano


I kept this sourdough starter going for years when my children were younger, and they loved the bread I made with it. I found the recipe recently and decided to revive it.
I am also posting the bread recipe that goes with it.


☆☆☆☆☆ 0 votes

2 loaves
2 Hr 40 Min
40 Min


  • DAY 1

  • 3/4 c
  • 1 1/2 c
    hot water
  • 1/4 c
    potato flakes
  • 1/2 tsp
    dry yeast
  • 1 large
    ceramic or glass container to hold the starter
  • DAY 5

  • 1 c
    hot water
  • 3/4 c
  • 3 Tbsp
    potato flakes

How to Make Potato Sourdough Starter


  1. On day 1, stir together the sugar, hot water, potato flakes and yeast, and place in a scrupulously clean ceramic crock or large glass jar. Cover with 3-4 layers of cheesecloth and secure with large rubber band. Let set for 5 days at room temperature. This may take only 3-4 days in very warm weather.
  2. On the 5th day, stir in the 1 cup hot water, sugar, and potato flakes. Cover and allow to set 3-5 more days. You should smell a nice sourdough aroma. Stir it down and use for baking breads.
  3. When baking bread, always feed the remaining starter to keep it fresh and growing. Remove 1 1/2 cups of the starter for your bread, and replace it with 1 cup hot water, 3/4 cup sugar, and 3 tablespoons potato flakes each time you use it. Cover and let set at room temperature for 24 hours, then refrigerate and save for your baking. Feed it every 5-7 days. You may replace the cheesecloth with a LOOSE-fitting lid once you refrigerate it, but do not use a tight fitting lid. The sourdough starter creates gases that must have room to breathe.
  4. To make bread, see my recipe Potato Sourdough Bread.

Printable Recipe Card

About Potato Sourdough Starter

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American
Other Tags: Healthy, Heirloom

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