In a large mixing bowl, combine the potato flake sourdough starter, egg, and sweet potato puree. Use a wooden spoon to mix until well combined.

Next, mix in the oats and whole wheat flour. Do not add the peanut butter at this stage. The dough will be quite thick and sticky, which is normal.

Cover the bowl with plastic wrap and let the dough ferment at room temperature for at least 8 hours. This fermentation process can go up to 20 hours, allowing the flavors to develop and the beneficial bacteria to do their work.

After the fermentation period, preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking.

Add in the peanut butter to the fermented dough. This is easiest done with a hand mixer or stand mixer. However, it can be done by hand. It will just take a bit of arm muscle to get in incorporated.

Dust your work surface with whole wheat flour or all-purpose flour to prevent sticking. Roll out the dough on a lightly floured surface until it’s about ¼ inch thick. This ensures even baking and the perfect texture for your dog’s teeth.

Using your 3” dog bone cookie cutter (or any cutter of your choice), cut out as many shapes as possible. Gather the scraps, roll out the dough again, and cut more shapes. Repeat until all the dough is used. With a 3” cutter, you should get about 65 dog treats. If you prefer smaller pieces, a pizza cutter works great for cutting the dough into bite-sized squares.

Place the cut-out treats on the prepared cookie sheet, making sure they don’t touch. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and firm. You may need to bake in batches depending on the size of your oven and cookie sheet.

Once baked, allow the treats to cool completely. Store them in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze the treats and thaw as needed. An air-tight container ensures the treats stay fresh.