Sourdough starters are all the rage, but have you heard about potato flake sourdough starters? Learn all about this, foreign to most, starter and how you can use it to make the most delicious, light and fluffy bread.
What is the difference between potato flake starter and sourdough starter?
Potato flake sourdough starter:
- uses yeast, sugar, water, and potato flakes to get it started.
- After getting it started you will no longer use yeast to “feed” it, just water, potato flakes and sugar.
- It is also much thinner and does not bubble up the same as a traditional sourdough starter. Though it does bubble some, it looks very different.
- stored in the refrigerator unless you are feeding it to use in a recipe
Traditional sourdough starter:
- only uses water and flour to make it and keep it alive
- You will continue to use flour and water to maintain it.
- It has a thicker consistency like runny pancake batter and the starter will double in size once it is ready to use in a recipe.
- Can be left out on the counter as long as you are maintaining it, otherwise it should live in the fridge.
Which sourdough starter is best?
It is all a matter of opinion but I prefer my potato flake sourdough starter over traditional sourdough. Potato flake sourdough starter is sweeter because of the sugar, so it naturally leads itself to sweeter breads. This makes it the best starter for desserts and any bread that has a sweet note. It is also perfect for anyone that is not a fan of the “sour” taste of sourdough. Potato flake starters create a lighter and more fluffy bread than traditional flour and water sourdough starter. It has been easier for me to maintain and always gives me such a great rise.
It is also gluten free and dairy free which allows for more flexibility for those who may have allergies or a specific diet. If this is important to you, double check the yeast you buy to make your starter, not all are gluten free. Here is a gluten free yeast that will work for making your starter.
How does a potato flake sourdough starter work?
Initially the starter will use the dry active yeast to get started but will eventually capture wild yeast from your environment. The sugar, potato flakes, and water you mix with it will feed the yeast. The process that is happening is called fermentation. It is fermenting the sugar and potato flakes. Once you add the starter it will ferment the flour and sugar in the recipe. The fermenting is what causes the dough to rise.
Once your starter is established you will never have to add yeast again. If taken care of and properly maintained, your starter will last indefinitely.
How is sourdough healthier than other breads?
Yes! The fermentation process that occurs in all sourdough, including potato flake sourdough, causes the final bread product to have less gluten and therefore, easier to digest. This is healthier for everyone, but especially those who are gluten sensitive.
Because of the fermenting it also produces prebiotics, a type of indigestible fiber that feeds the good bacteria in your gut. This is great for decreasing bloating and aiding in digestion.
How do I know if my starter has gone bad?
The first step would be to examine your starter. Does it have any change of color? Does it have any growth of any kind? Smell your starter. Does it have a foul rotten smell? If you answered yes to any of these, I’m afraid it’s time to throw it out.
If you answered no, the second step would be give your starter a try. Feed it as usual. Watch and check if you see any movement in the starter. If you don’t see it moving around while it is sitting out at room temperature, it could be dying. You can try and use in a recipe, if it doesn’t rise, it could have died or it could just need to get stronger if it has not been used or fed in awhile.
What do I do to revive my starter?
If you think your starter is dying, try this method:
- At night feed your starter as normal (make sure you are feeding it the correct ratios so that the yeast has enough to feed on)
- Let it set out over night
- In the morning pour out 1 cup
- Return it to the fridge until tomorrow evening
- Complete this process again 2-3 times.
After you have done this, you should be able to tell if your starter is bubbling like it has in the past. If you see no difference, it might be time to get rid of the starter.
To avoid a dying starter, try to feed your starter at least once every two weeks even if you don’t plan to make anything. I have gone longer than two weeks, but I am not sure exactly how long you could go and still have an active starter.
Things to know about potato flake sourdough starters
What if my starter smells like alcohol?
For this type of starter, it is actually quite normal for it to smell strongly of an alcohol smell. There is nothing wrong with your starter and can be used in your recipes.
What if the potato flakes settle to the bottom?
This will happen, and that’s okay! It is typical for them to settle to the bottom. I just give my starter a stir or gentle shake before pouring out what I need in my recipe.
What if I want to use it in a normal sourdough recipe?
This is totally possible, thought it will take some experimenting. Since potato flake sourdough starters are thinner, you won’t be able to replace it 1:1 with the normal starter. You will want to also reduce the amount of liquid in the recipe, and increase the amount of flour. I would suggest starting by reducing the liquid 1/4 of a cup and increasing the flour by 1/4 of a cup. You will have to play around a bit, but it’s totally doable.
How often do I need to feed my starter?
Try to feed your starter at least once every two weeks even if you don’t plan to make anything. If you do this be sure to discard one cup of starter before storing in the fridge. I have gone longer than two weeks, but I am not sure exactly how long you could go and still have an active starter.
How do I make a potato flake sourdough starter?
Here is the gist of how to make it:
You are going to mix together sugar, water, yeast and potato flakes in a glass jar. You’ll let it sit out for 5 days, giving it a stir each day. On the fifth day you’ll feed your starter, let it sit out another 8 hours or overnight. Then you can use it to make your bread!
Read here for detailed instructions on how to make a potato flake sourdough starter from start to finish.
Favorite Potato Flake Recipes:
Comment below and let me know what is your favorite bread to make with a potato flake starter?
I have been making bread using the potato flake starter a while now. This last time I used all Whole wheat flour to make it and it didn’t rise a lot and is very dense. How can I make it a bit lighter and higher? It tastes great other than being too short and dense.
Are you willing to try half whole wheat and half bread flour? That will help with the rise. It’s extremely difficult to get a lighter and fluffier loaf with only whole wheat flour. If you want to give it a try, here is the recipe I love and think you’d enjoy! https://littletennesseehome.com/potato-flake-sourdough-whole-wheat-sandwich-bread/
Whole wheat flour is very dense. Mist ppl use half WWF And half white flour- preferably bread flour. Bread flour will rise faster and higher than AP flour.
I have tried 3 times with WW flour and bread flour and it will not rise.
Did you use only whole wheat or a combination?
I let my potato flake starter set out at room temperature 4 days, on5th day I stirred it and fed it and let it set out again for 8 hours. It shows no sign of activity. What should I do?
Was your yeast that you used fresh?
Also, did you stir daily during those 4 days?
My starter is super active. It almost looks like it is boiling, but it has a slight sulphur smell. Is that normal?
That’s awesome! The boiling-like activity is exactly what you want! I’m not sure that mine has every smelt like sulphur. Usually it either smells like alcohol or smells a bit sweet almost like an apple. What is your process as far as where you store and what you store it in. Do you use a lid, etc.
Hi Magen! I have been making bread now for about 3 years from a starter that is 20 years established. This year I have ventured into making cinnamon rolls and have been told that they are amazing.
Wonderful! So glad to hear that!!
Hi! I have a healthy active potato flake starter. I feed every week (or less than 7 days). It is normally stored in the fridge then I pull it out a couple hours before feeding to let the temp come down. How long do I have to let it do its thing after it is fed before I can add it to my bread recipe. Some people say 12 hours/overnight but my impatient self would love to just make it after it’s sat out bubbly and happy for less than that, but I also hate to waste the ingredients on a failed experiment! Thanks!
I don’t use until at least 8 hours after feeding. I prefer to wait 12 though
If I have fed my starter and kept it in the fridge for a couple of days can I use it directly out of the fridge or would I need to refeed it again even tho I just fed it a couple of days ago? Does it just need to come up to room temp? Or can I just use it cold…straight out of the fridge? Thank u!!
If you just fed it a couple of days ago, you should be able to use it from the fridge. I would let it come to room temp first! I have pulled straight from the fridge and used it cold before in several recipes…all except my regular bread loaves!
Oh boy. I’ve kept my potato starter (Bread Pitt) alive for almost 4 years now, & I think I’ve finally done it. I left him out on the counter for 24 hours (instead of 12), & he’s not looking too active (I just fed him). Is there any hope?
24 hours should be fine! I leave mine out most of the time as long as it gets fed at least once a week, it should be fine! 🙂
What happens if I don’t feed it once a week and leave it on the counter? It smells strongly(pungent). Can I fix it? I was very sick the last two weeks and forgot to put it in the fridge.
It might still be okay I would try doing the super feeding listed in the troubleshooting post
That’s cute. My starter is Mrs. Spuds and I have given 2 other people starts from her named Thelma and Louise. I sure hopefully you can revive Bread Pitt.
I fed my starter last night and realized this morning I actually needed to wait 3 days before making my bread (to take in a trip). Can I leave it outside the fridge for that long and will I need to feed it again before I use it if it hasn’t been in the fridge?
I would stick it in the fridge and then return to room temp before using. Shouldn’t have to feed again though
Yes I am new at making this bread I brought some starter from the Amish while on vacation last week and got home on Sunday and I feed it Sunday evening the ingredients that was wrote on the container and when I woke up this morning it was coming out of my 1 gallon mason jar. I stirred it some but now it is split liquid on bottom and potato flake on top. My question is…did I mess up something or will it do that and is it ready for bread making and do I need to stir it again before pouring out 1 cup for bread making today? I need your help please and thank you
So excited for you to start making this bread! You might want to join my potato flake sourdough facebook group to get help with quick questions, since I’m not always able to check the blog comments as often.
To answer your questions:
I don’t believe you did anything wrong! I’m surprised to hear that it came out of a gallon mason jar though! That’s A LOT of starter!
The foam on the top and liquid on the bottom is typical! Don’t worry about that.
Yes, always stir before pouring out the 1 cup you need for your bread recipe! 🙂
Is there a no discard potato flake sourdough starter recipe?
I’m sorry, I’m not sure I understand what you mean by “no discard”
Hi, Magen! I am the new proud owner of a potato sourdough starter! I’ve LOVED IT! To me, it tastes so much better than the other sourdough. (:
My questions are do I need to put it in the fridge if I want to use it regularly? It’s about 75° in the kitchen until the sun goes down.
How often can I feed the starter and use it? I’m on a roll! 😉 I’m anxious to keep baking and sharing and I want to make sure I’m doing it correctly. Must I wait three days or a week or may I feed it more often and bake with it?
Thanks so much!
Yay! So excited for your new journey with this starter! I agree that it tastes so much better than the “traditional sourdough.”
To answer your questions:
1.I leave mine on the counter more of the time, only putting it in the fridge if I don’t plan on backing for several days or going out of town.
2. You can feed it daily after each time you remove some to bake, but I have found most recently that I like to double my feeding so that I have extra to make several different recipes. Then I don’t feed it again for another few days or until after I’ve used up a lot of it.
Hope this helps! Here is a post that might help too: How to feed and maintain your potato flake starter.
After I made my dough, I put it in a bowl on the counter to rise. After about 2 hours it had already doubled in size. Should I have punched it down or should I have gone ahead and made it into loaves?
If it was already doubled, I would have punched it down and shaped into loaves and let them go ahead and do the second rise 🙂
Hi Magen!! I have been baking with my starter for 3years but it was given to me and is 20 years established. This year I ventured out into making cinnamon rolls. Everyone seems to love them!!! From Dunlap Tn.
Oh, wow! It’s amazing to have such an established starter! I’m glad all are enjoying the cinnamon rolls, that is wonderful to hear!
I haven’t fed my starter in a while. Probably too long unfortunately.I took it out of the fridge,fed it and it bubbles great but the bread will not rise. The starter doesn’t have much of a smell. Any suggestions?
interesting, maybe it needs a few more feeds to gain strength agagin.
I’m so glad I found your site because this has been a huge help! Many people don’t do this type of sourdough so there isn’t a lot of information online. How do I increase the amount of starter I have in order to bake more loaves at one time? My existing starter fills about half a standard size mason jar on the days it isn’t fed. Would I just feed it several days in a row without discarding anything to build it up? If so, would the normal feeding ratio of 3T flakes, 1 C water, and 3/4 C sugar be used or would the ratio need to increase as the size of the starter increases? My starter came from a friend who has been baking from the same starter for over 30 years. The bread is fantastic! I’m doing my best not to kill it…lol. Thanks for your help!
You can feed 2x, 3x, 4x the feeding amount you normally do to increase your starter, just make sure your jar is large enough 🙂
I am all in… Bob’s Red Mill ordered. Flakes on hand are full of chlorides. Not wanting to wait, I shredded a Russett Potato.
Ready set go.
Vincent Van Dough (my SD starter), plus “Yeast It Through the Grapevine” raisin yeast water, plus packet yeast, plus sugar and shredded Russett.
My new hybrid breed is named “Potay Dough McFlakey.”
OMG. I love a science project almost as much as homemade bread!
Haha! Love all of your starter names!!
Hi, do you use the same amount (3 tablespoons) of grated potato as per recipe’s dried flakes? In South Africa all the only dried potato flakes available, contain soy and thats a huge allergy problem for us. Thanks.
I might would use 4 T for fresh!
Also want to mention, I would cook them and make mashed potatoes and use that to feed
I love the information you are sharing. Thanks for doing that. I used your recipe to start my own PF sourdough starter. The first bread I made was a slightly over proofed but tasted good. I’ve tried 2 more times with what appeared to be very active starter but the dough does not rise enough. I have the second batch that I made yesterday at 11:30 AM and it has only barely risen. It’s 9:20 AM. I don’t think there is any need to try to bake bread with this. I’m wondering if there is anything else I can make with this dough. Help!!
Is this for first and second rise? If so, I’d let it rise a bit longer. These colder days can really affect the time it takes for dough to rise.
If I will be out of town for about 7 days or so can I feed the starter and leave it on the countertop the whole week without pouring any off? Per your suggestion I no longer refrigerate since that was inhibiting my starter. If I refrigerate it I have to feed it an extra time before getting stater active enough for my bread making.
I’m curious, I see that the starter is gluten free if using a gluten free yeast.. however when searching how to actually use the starter to make the actual bread , it still has to use flour . What is the purpose of gluten free starter if flour still has to be used. All of the things I’m coming across for GF flour is saying it didn’t do well with this type of starter. Any advice or education you can provide to help me . I am a complete newbie to all things sourdough traditional or potato…
I have a specific gluten free bread recipe to use with this starter. Having a gluten free starter just makes it easier to make gluten free goodies and regular without having to have a separate starter for both.