Home » Potato Flake Amish Friendship Bread Starter
By Jennifer 15 Comments
Potato Flake Amish Friendship Bread Sourdough Starter uses instant potato flakes is easy to make and makes a wonderfully soft and flavorful bread!
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Potato Flake Amish Friendship Bread Sourdough Starter is one of the easiest bread starters to make and to maintain. Unlike San Francisco style sourdough starters, this one doesn’t use any flour.
Instead of requiring a couple of weeks before use, this starter is ready to use within a couple of days and is very low maintenance to feed and maintain.
This sourdough starter is sweeter and milder than San Francisco style starters, and makes a delicious, soft, fine bread that delicious warm with butter or as a hearty sandwich! Try baking the Potato Flake Amish Friendship Bread as soon as the starter is ready!
Tips for Amish Friendship Bread Sourdough Starter:
- Before each feeding, it’s important to use or discard at least a cup of the starter, this will prevent your starter amount from growing out of control.
- Make sure you take the time to measure precisely when making the starter, and then again when you’re making the bread. It will make a world of difference in the end product.
- This recipe can be interchanged for use in my other sourdough recipes, just make sure you feed it at least 8-12 hours before use.
Love Sourdough? Try these delicious recipes!
Potato Flake Amish Friendship Bread
Homemade Sourdough Starter
Sourdough Pancakes
Sourdough Soft Pretzels
Sourdough Pizza Crust
Have you made any of my recipes? Post it on Instagram and tag @jennifercooks123 and #jennifercooks!
Amish Friendship Bread Sourdough Starter
Potato Flake Amish Friendship Bread Sourdough Starter uses instant potato flakes is easy to make, and makes a wonderfully soft and flavorful bread!
5 from 1 vote
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Course: Breads
Cuisine: American
Ingredients
Starter Ingredients
- 3 tablespoons instant potato flakes
- ½ cup sugar
- 1 cup warm water
- 2¼ teaspoons active dry yeast or one package
Feeding Ingredients
- 3 tablespoons instant potato flakes
- ½ cup sugar
- 1 cup warm water
Instructions
Start with a clean glass container or medium glass bowl.
Stir together warm water, potato flakes, sugar and yeast.
Cover with a breathable tea towel or loose cling wrap that is slightly gaping.
Leave it at room temperature for 4 days, stirring daily.
On the 5th day, feed the starter with 1 cup warm water, 1/4 cup sugar and 3 tablespoons of instant potato flakes. Stir it well and allow it to sit at room temperature for 8 hours.
Remove 1 cup of the starter to make your bread. Place the remaining starter in the refrigerator.
Maintaining The Starter
Remove your starter from the refrigerator, and feed it with 1 cup of warm water, 1/4 cup sugar and 3 tablespoons of instant potato flakes.
Allow it to sit at room temperature for 6 hours, or until it looks bubbly and active.
Once bubbly, it can be used in bread recipes.
Keep stored in the refrigerator between uses and feed every 3-5 days
About Jennifer
I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
Reader Interactions
Comments
Genie Adams saysDoes this recipe have any flour? I don’t see it listed in the ingredients.
Reply
- Jennifer says
Hi Genie! No, this starter recipe does not have any flour.
Reply
- CC says
What degree of warm water do you use?
Reply
- Jennifer says
The rule of thumb is 105-115, but no higher.
Reply
- Dede says
Where does the yeast come into play?
Reply
- Jennifer says
Hi there! The yeast is mixed in with the starter ingredients.
Reply
- Maryann says
I would like to know, step five of the recipe where it says to remove all but a cup. After I do that do I put the rest of it back in the refrigerator and wait five days to feed it? Or do I feed it first and then put it in the refrigerator For five days?
Reply
- Jennifer says
You remove 1 cup of the starter to bake with or simply discard all but 1 cup of the remaining starter. This is a discard/feed process you do every 5 days to keep the starter alive. You leave it on the counter for 8 hours the first time you combine the starter ingredients, then you can refrigerate for 5 days at a time between feedings. You can use the starter from the refrigerator, but allow it to come to room temperature first.
Reply
- CELESTE says
IM WNTING TO TRY MAKING SOUR DOUGH BREAD, INSTEAD OF DUMPING HALF THE DOUGH…CANT YOU JUST START A NEW BATCH OF SOUR DOUGH, I HATE WASTE
Reply
- Jennifer says
Sure, you can do that! I have some recipes you may like to use with the discard as well:
https://jennifercooks.com/sourdough-pancakes/
https://jennifercooks.com/sourdough-soft-pretzels/
https://jennifercooks.com/homemade-sourdough-bread/Reply
- Lori says
Can I bake with it after I feed it the first time after it sits on the counter for 8 hours or do I have to wait till it sits in the fridge for 5 days.
Reply
- Jennifer says
It’s best to use it after it fully sours, which may take up to 5 days.
Reply
- Mabel Cash says
I’m getting ready to start me a starter! I had one many years ago …….actually carried with me to Shanghai because I was living there at the time. It was a little piece of home and all my friends loved it. However on my return to the states my recipe started gurgling and ran over in my soft natural colored backpack! And you know it smells….but I emptied the bag when I got home….everything was covered with starter and I took the smelly wet leather bag and put in a sink of warm soap water….cleaned the stuff from bag and all was clean! My starter survived and I continued using it for a total of 15 years! So I’m doing it again! Thank you for the recipe!Reply
- Jennifer says
That’s awesome! I love that you can use a sourdough started for years and years!
Reply
Trackbacks
[…] This Potato Flake Amish Friendship Bread recipe was given to me by a neighbor and friend many years ago and is a recipe I continue to make! You can find the starter recipe here. […]
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