Convert Regular Sourdough Starter to Potato Flake Starter

It’s pretty simple to convert a regular sourdough starter to potato flake starter. It’s an easy switch that will surprise you!

Transitioning from a traditional flour and water sourdough starter to a potato flake starter opens up a world of new baking possibilities. The potato flake starter is known for producing a milder, sweeter flavor compared to the traditional sour taste of regular sourdough. 

This type of starter is particularly popular for its versatility in creating a range of baked goods, from fluffy bread to delectable cinnamon rolls. If you’re ready to explore the world of potato flake sourdough, here’s a detailed guide to help you convert your traditional sourdough starter into a potato flake starter.

Understanding the Difference Between Starters

At one point in my life, I had no idea about sourdough, much less that there are different types of sourdough starters. Before diving into the conversion process, it’s essential to understand the differences between the two types of starters. 

A traditional flour and water sourdough starter relies on wild yeast and good bacteria to ferment and rise. This starter often results in a tangy, sour flavor in the bread. It is typically made with all purpose flour and water. 

On the other hand, a potato flake starter, sometimes sometimes confused with an Amish friendship bread starter, incorporates dehydrated potato flakes and sugar, producing a sweeter bread with a slightly different texture.

Both starters ferment the grains and cause the bread rise. The fermentation process is what makes the grains more easily digestible and can increase nutrient absorption.

One other major difference of these two starters is the hydration level. With a traditional sourdough starter you have more of a thick pancake batter type consistency. Whereas with a potato flake sourdough starter it is primarily liquid. This is something to take into account if you plan to try and convert any recipes that do not already include a potato flake starter. 

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Helpful tools to have:

Glass jar: It’s best to use glass to be sure that any harmful chemicals from plastic aren’t leaching into your starter. A quart size mason jar works really well. I typically use a fabric cover if leaving it out on the counter, and covering with a plastic lid if storing in the fridge. If you plan to feed your starter double feedings, a 1/2 gallon mason jar would be great or even one of these squatty wide jars. 

Long stirring utensil: Whatever you have in your kitchen will do! Most people advise staying away from metal spoons, but stainless steel is perfectly safe to use with sourdough starters. However, to be on the safe side I always recommend one of my favorite tools which is a skinny spurttle. It’s a long wooden skinny spatula that is perfect for reaching down into a tall jar and is wood instead of metal. 

Measuring cups: Using liquid measuring cups will be the most accurate choice. 

Instant-Read thermometer: This is not necessary, but it is a helpful tool to make sure that the water you are using to feed your starter isn’t too hot. If you water is too hot, it can kill the starter. 

Ingredients for Potato Flake Starter

To convert your flour and water starter into a potato flake starter, you’ll need the following ingredients:

• 1/2 cup of your existing flour and water starter
• 1 cup of warm water
• 3/4 cup of sugar
• 3 tablespoons of instant potato flakes (Also know as dehydrated potato flakes. This is what you make mashed potatoes with!  Just be sure it isn’t flavored with anything. I also like to choose a brand that has zero preservatives. Bob’s Red Mill is my go-to for instant potatoes. The listed ingredients contains only potatoes!)

Step-by-Step Conversion Process

First Day: Preparing Your Existing Starter

1. Feed Your Traditional Starter: Begin by feeding your traditional flour and water starter as usual. This ensures that it is active and ready for conversion. Leave it at room temperature so that it can feed. 

Second Day: Creating the Potato Flake Mixture

1. Measure Out Your Traditional Sourdough Starter: The next day, or once your starter is bubbly and active, measure out 1/2 cup of starter. This will be the base for your potato flake starter.
2. Combine Ingredients: In a large bowl or quart size glass jar, combine 1 cup of warm water, 3/4 cup sugar, and 3 tablespoons of dehydrated potato flakes. Stir this mixture to begin dissolving the ingredients. However, they do not need to be fully dissolved. 
3. Add the Starter: Add the 1/2 cup of the starter to the mixture. Stir well to incorporate all ingredients. Making sure that the flour and water starter has broken apart and dissolved into the rest of the ingredients. 
4. Cover and Store: Cover the bowl or glass jar with a tea towel or paper towel and secure it with a rubber band. Place the jar in a warm place (if you keep your home cool, inside an off oven is a great place to store it) to allow fermentation. The wild yeast and bacteria from the traditional starter will begin to feed on the sugar and potato flakes, transforming the mixture.

Third Day: Letting It Ferment

1. Stir: On this day you should simply stir the mixture once to distribute the wild yeast and to keep the ingredients well-combined and active.

Fourth Day: Feed and Ferment

1. Discard: Today, remove enough of the starter to reduce it down to about 1 cup. This does not need to be exact. The amount you remove will be around 1 1/4 cup starter. The amount removed does not need to be thrown away. It can be used in sourdough discard recipes. Of course, if you don’t want to worry about it, you have permission to throw it out, no one will ever know!
2. Feed the Starter: After removing some, you need to feed your starter with an additional cup of warm water, 3/4 cup of sugar, and 3 tablespoons of potato flakes. Stir well to combine.
3. Let It Rest: Allow the starter to rest in a warm place for another day to fully feed on the new ingredients.

Fifth Day: Using Your New Starter

1. Remove and use: Today’s the day! You can use your starter for baking today!  It will still have a bit of a foggy look to the starter due to the flour that is still remaining in the starter, but it will fade the more you feed your starter with the potato flake starter feeding.  Remove the amount of starter that you need for your recipe and get to baking! There are so many different recipes that you can make using your new starter! Keep reading to find some great recipes you can try out!

Tips for Maintaining Your Potato Flake Starter

Regular Feeding

To keep your potato flake starter healthy and active, feed it every 5-7 days with:

• 1 cup of warm water
• 3/4 cup of sugar
• 3 tablespoons of potato flakes

The amount of sugar that people feed their starter varies. I have seen people use anywhere from 3 tablespoons to 3/4 cup of sugar. You just need to find out what amount works best for you and your starter. If you want to reduce the sugar amount, cut back slowly by reducing the amount of sugar at each feeding so that you don’t shock your starter. 

Storage

Store your starter in a glass jar or mason jar with a loose-fitting lid or cover it with a paper towel secured with a rubber band. Keep it in a warm place, but if you need to pause its activity, you can refrigerate it. 

I have left my starter in the fridge untouched for weeks, but it’s recommended to feed it at least every two weeks if it is in the fridge, and at least once a week if sitting out on the counter. 

What to make with your new potato starter:

Now you can make potato flake sourdough bread for the first time! Just wait, that’s not all. There are so many delicious recipes that you can make using your new starter. Since it has a sweet taste, it is particularly yummy in sweet recipes. Cinnamon rolls, muffins, and pancakes, are some of our favorites. We also love to make dinner rolls, english muffins, sub bread, and wheat bread. 

How to make a potato flake starter from scratch:

Maybe you don’t have a traditional sourdough starter, or you just like the science behind creating a brand new starter, you can make a potato flake starter without using an already established sourdough starter!

It is so simple to do! All you need is warm water, sugar, potato flakes and a commercial yeast packet. I have detailed directions and a free printable for the potato flake sourdough starter recipe. 

Benefit to converting instead of starting from scratch:

While making your own potato flake starter from scratch is super easy and produces delicious bread, there is a benefit to converting a traditional sourdough starter. 

The already thriving flour and water starter has done the hard work and harvested the wild yeast from the air. It is full of all the things that a starter needs to naturally rise bread and ferment the grains. 

When starting fresh, it can take some time to develop a well established starter that is strong and consistently rises your dough. This is one of the reasons converting can be beneficial. When you convert an already made starter, you essential take the wild yeast in the starter and retrain them to feed on “new food.” 

You wind up with a mature potato flake starter without all of the time it would normally take if starting a new. 

Troubleshooting Tips:

If your starter develops a sour smell or mold, discard it and start fresh. Ensure all utensils and containers are clean to avoid contamination. If you have other specific problems with your starter check out my post on potato flake sourdough troubleshooting. You might also find it helpful to check out my post on how to feed and maintain your potato flake starter. Both of these will go into more detail about issues you might be having along with solutions. It will also address many specifics about feedings. 

​Give it a try!

Converting your traditional flour and water sourdough starter into a potato flake starter opens up new baking possibilities with its unique flavor profile and versatility. Whether you’re making traditional white bread, sweet cinnamon rolls, or something savory, this starter brings a touch of sweetness and a fluffy texture to your creations. Follow these detailed instructions and tips to successfully convert and maintain your potato flake starter, and enjoy the delicious results with your family members and friends.

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If you give this a try, I would love to see your bubbly starter! Show it off and tag me on instagram @littletennesseehome