Most of the recipes at the Friendship Bread Kitchen use the traditional Amish Friendship Bread Starter, but a few of our avid bakers prefer this Potato Flake Starter variation. Use it to make this soft, fluffy sourdough Potato Flake Bread. And yes, I made a video to show you how to make your own!
If you’re trying to figure out the difference between Amish Friendship Bread starters and potato flake starters, here’s a 101 on Potato Flake Starters. The AFB recipes in the Recipe Box use the traditional AFB starter, so read the 101 post to see what adaptions you need to make if you want to try your potato flake starter in another recipe other than the basic bread and cake recipe featured below.
This starter recipe is gluten-free AND dairy-free (to make the bread gluten-free, swap the flour with a GF baking blend). When making the white bread or rolls you’ll want to make sure your starter has been fed that day or within 8-12 hours. This Potato Flake Starter behaves differently from the traditional Amish Friendship Bread starter and follows the feeding and storage process below.
The recipe is simple enough: in a small bowl, mix 1 package of active dry yeast (about 2¼ teaspoons), 3 tablespoons potato flakes, ½ cup sugar, and 1 cup warm water.
Cover loosely and let it ferment at room temperature for two days.
When you’re ready to feed your Potato Flake Starter, add 3 tablespoons potato flakes, ½ cup sugar, and 1 cup warm water to your starter and mix well. Leave on your counter for 8- 12 hours or overnight. Refrigerate for 3-5 days before making the bread.
The Potato Flake Starter was most bubbly when I first made it, but there was definitely activity with subsequent feedings. It never got as active as the original Amish Friendship Bread Starter, which would spill over the edge of the mixing bowl (or bust open a Ziploc bag!) on warm days. The timing is also different from our classic starter, and it’s stored in the fridge most of the time, so you’ll want to pay careful attention.
When I was ready to bake, I removed one cup of the starter and made a small pan of rolls and a single loaf of bread from the starter. You can view that recipe here. There was a soft crust and a lovely, tender crumb inside–it tasted amazing!
With the remaining starter, you can either discard, share with friends, or start the process over again by adding 3 tablespoons instant potato flakes, ½ cup sugar, 1 cup warm water to the existing starter. Note: your base starter should never exceed more than 2 cups, otherwise you will need to adjust your feeding ratios to ensure that your starter is properly fed. I recommend baking with the excess or sharing it with friends.
Amish Friendship Bread Starter (Potato Flake)
Ingredients
- 3 tablespoons instant potato flakes
- ½ cup sugar
- 1 cup warm water
- 2¼ teaspoons active dry yeast (or one package)
Subsequent Feedings
- 3 tablespoons instant potato flakes
- ½ cup sugar
- 1 cup warm water
Instructions
To Make the Starter
- In a small bowl, combine 3 tablespoons instant potato flakes, ½ cup sugar, 1 cup warm water and yeast.
- Cover loosely and let sit on the counter for 2 days, stirring daily.
- After two days, add 3 tablespoons instant potato flakes, ½ cup sugar, and 1 cup warm water to the starter. Mix well.
- Cover loosely and leave on counter for 8-12 hours. Refrigerate for 3-5 days.
Subsequent Feedings
- Remove from fridge and stir well. Remove 1 cup of the starter to bake with immediately. Give away or discard all but 1 cup of the remaining starter.
- Feed the starter with 3 tablespoons instant potato flakes, ½ cup sugar, 1 cup warm water. Cover loosely and leave on counter for 8-12 hours. Refrigerate for 3-5 days.
- Repeat the above steps ("Subsequent Feedings") for as long as you'd like to keep your starter going.
Notes
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
I have been using this recipe, but my loaves are dense. I thought sourdough bread was supposed to have more air bubbles in the crumb. What am I doing wrong?
i was given a starter before and didnt have to put it in fridge and it was with potatoe flakes please do you have
this one
I’m not having a lot of extra starter. Actually, I’m not having much to spare at all. Would you recommend feeding more often? Using filtered water? What’s the best way to get ‘more’ starter?
I am so glad to have found this recipe again. I made it for years and years. It is do versatile too. I would roll it out into a triangle and put brown sugar and cinnamon on too then roll it into a log and Bake it in bread pan or slice into cinnamon rolls. I have even rolled it out and put moz cheese and Italian seasons.
Roll into a rectangle not triangle.
Many thanks!
I have recently moved to Mississippi and received some starter from a friend. I have not been able to get the first or second rise I did in the past. I got another starter from another person but it is doing the same thing. I have read all your articles on potato flake starter but am at a loss on what to do. The only difference is I feed the bread one night and leave it out. The next morning I pour 1 cup out and use it in my bread recipe. Is this the wrong way to do it?
I’ve been making the potato flake sour dough bread for several months and ran across an OLD recipe I had that said to add 3/4 cup sugar, 3 T. Potato flakes, 1 cup water AND 1 cup flour to my starter after taking one cup out to make bread. I used this recipe years ago but don’t see any now that say add flour to your starter, except the original sour dough starter with only flour and water. Is this correct?
I’ve never heard of adding flour to the starter.
That is the recipe I’m using now, and I’ve been reading all these without using the flour in the starter, and wondering if I was doing it wrong. I’ve been thinking of trying this recipe here where I don’t have to use the flour and see which one I like the best.
I have a starter that is very similar to this. I am interested in using a sugar alternative for health reasons as I’m not sure how much sugar remains after it ferments. I am looking into using Allulose (granulated). Everything I have read says Allulose or an Allulose blend (with erythritol, monk fruit & stevia) is very similar to regular white sugar. Do you know if this will work for feeding my sour dough starter?
I used to make sourdough bread years ago and lost my recipe this sounds like the one I had I can’t wait to start it make some bread again
Hi so glad I found this recipe. I made my potato flake starter this past Friday 9-30-22 and then fed it the first time on 10-2-22. It has been out on my countertop the whole time. After it sits out today 10-3-22 for 8-12 hours——- do I have to put it in the refrigerator for 3-5 days or can I take a cup out and then bake it on 10-4-22 ? Then continue feeding every 2 days.
Please advise me
Thanks
Phyllis
Can i convert 1 cup of my original AFB into potato flake starter?
I’ve had my Potato Flake Starter for over two years now. I keep it on a shelf in my closet and feed it the ingredients you state in your recipe about every 10 to 14 days when I notice that the liquid in the jar becomes clear. I’ve never refrigerated my starter. So far I’ve had no problems with mold and the starter comes alive and jump starts about 6 hours after feeding. I agree that this starter makes wonderful bread. I’m going to mix a batch made with your Potato Flake Bread recipe today. I usually substitute honey or maple syrup for sugar in the recipe or sometimes molasses for a deeper flavor. Thanks for your recipe postings.
I am SO happy to find this recipe!! I had a sourdough potato bread starter years ago and was heartbroken when I had to leave it behind on a move. I cannot wait to get this one going.
I do have a question. Would this recipe work with monk fruit sweetener rather than sugar?
It makes wonderful cinnamon rolls. I make the dough as if going to make a loaf if bread, then pat it out into oblong shape on floured surface; brush with melted butter and add a mix of brown sugar and cinnamon to cover the dough – a thick layer of the sugar mix is better. Then roll dough from long edge into a log. It can either be baked as a loaf or cut into rolls and layer swirl side down. Bake as if making bread. Be sure to turn it out of pan when done or will stick to pan.
When taking a cup out to make bread after it has been in the fridge, should I let the cup of starter come to room temp or remain cold. Thanks
What is the best way to store this starter in the refrigerator? I was going to place in a glass jar with a screw on lid. Is that ok?
That should be fine, Pam!
I would think it would need to let the gases escape, not sure I would tighten the lid to much
Hi! Do you have a cinnamon roll recipe that I could use with my starter? I love this starter, it makes the most delicious bread. I’m so glad I found this on Pinterest 😀
Hi Kellie! Currently, we only a have cinnamon roll recipe that calls for the original Amish Friendship Bread starter (https://www.friendshipbreadkitchen.com/cinnamon-rolls/). Because potato flake starters are thinner and more watery than an AFB starter, you can’t use it as a 1-for-1 swap in recipes calling for 1 cup of AFB starter. But you can always experiment! Take an AFB recipe and adjust the amount of flour and liquid to accommodate your runnier starter. It’ll take some tweaking, but it can be done! Let us know if you try the recipe out.
This starter makes wonderful cinnamon rolls
Re: Potato Flake Starter.
I’ve been ‘fighting’ with this starter & it’s bread for over a year. I’ve tried every suggestion I’ve found from reading or from friends who bake using a similar starter. I’d like to find someone here who I could email or text with one on one. Is that possible?
Hi Lugenia! A good resource with connecting with fellow AFB (and potato flake starter) bakers is both our main Facebook page and our group Facebook page.
Add 1 cup of bread flour to this starter mixture, it will be great!
I had given to me some Potato Flake starter in August. My first bread came out just ok. Now I have been making bread every week. I love it! Have not had any problem since. The key is taking care of the starter. A new starter does act different than one that has been going on for some time.
Lynn
I have made the new starter and it has been fermenting on the counter for about 36 hours. all of the bubbles are gone! Is it supposed to look like this or should I go ahead and feed it?
Hi Alexandra! It is normal for your starter to be a little slow sometimes. It won’t be bubbly 24/7. As long as it smells and looks healthy, you should be fine! Keep us updated, though!
Hi there,
I have to say I use your sourdough bread recipe and it is a hit to everyone who tries it.
Sadly I cannot figure out what is happening to my dough the last few times I’ve tried to make bread. The dough will not rise but the starter has been active when I’ve used it. It’s bubbly at the top and has activity.
I use the same brand of ingredients and never stray from the recipe. If you have any advice as to why it doesn’t rise it would be a big help! There’s not a lot of information online about potato sourdough starter.
How do you sign up to print the recipes?
Hi Sheila! To get the exclusive Friendship Bread Kitchen printouts, all you have to do is subscribe to our mailing list here: https://www.friendshipbreadkitchen.com/contact/
Your password will be sent in the email!
Can anyone tell me why my dough doesn’t want to rise after I put it in the loaf pans. The first rise is no problem. I’ve tried kneading it different times, I keep it in the same warmed (72 – 78 F.) cabinet that I did the first rise in. I’ve added more flour than the recipe calls for to make it stiffer. I’ve used bread flour & AP flours, no difference. The only metal that touches it is the mixer bowl for a short time. I keep the starter in plastic or glass…. rinsed well after washing. Nothing I’ve tried works. I made this bread with no problem years ago in another state…but here I can’t… lol. Any ideas would be helpful.
Hi Lugenia! Which recipe are you attempting to make? This FAQ talks about different reason why your dough may not be rising (https://www.friendshipbreadkitchen.com/faq-bread-dough-didnt-rise-starter/). However, it will be easier for us to help troubleshoot if we know which recipe you’re trying! ❤️
I’ve tried AGAIN to make my old recipe that’s very similar to the Friendship Potato Flake recipe. Then I tried a YouTube recipe by Ben Starr, I believe. But I didn’t like it’s taste (and it didn’t rise well). This last month I’ve made the ‘exact’ Amish Potato Flake Starter recipe on this site… fed it two or three times before making the first loaf of Amish Friendship bread this past week. The first rise went pretty well. The 2nd rise wasn’t progressing well, covered on the counter, away from drafts…. sitting in the same place that it rose the first time. After 12+ hours I put it in a cabinet with a lamp and brought the temperature up to the upper 70’s. It did finally rise to the top of the pan. I put it in the oven at the recommended temperature and it didn’t take long for it to fall flat. I sent pictures of my starter and my fresh new ‘flat’ loaf to a friend who has made this every week for years… she is also clueless.
I fed my starter 2 days ago but forgot to put it in the refrigerator. Is it still good? I wanted to bake bread tomorrow. Should I feed it tonight?
Hi Terri! Yes, you can definitely feed it tonight and leave it out. Then check it in the morning to see how active it is looking. It should be ok as long as it doesn’t smell/look weird or not how it normally looks.
I’ve been making this for years. I only use 3 Tbsp of sugar to feed starter and when making bread, and 2 tsp of salt in the bread. I’ve kept the same starter for several years, even though sometimes it stays in the fridge untouched for as long as 2 months. Sometimes I leave it out on the counter longer after feeding it after this. I sometimes add 1 Tbsp of ground rosemary, or cinnamon and raising. I also make a coffee cake with it, using more sugar, cinnamon and topping with melted butter, brown sugar and nuts. It’s so versatile and everyone loves it.
That’s amazing, Mary! We love hearing stories about your starters. Thanks for sharing!
My first feeding I only left it our for an hour. Did I mess up?
It should be fine, Chelsea!
My bread was not fluffy inside. My bread was to heavy. Could it be to much flour or kneading?
Hi Marva! How active was your potato flake starter? Most of the time, when the potato flake starter bread recipe is overly dense, it has to do with the starter. Because this recipe is using the starter as the main leavening agent, you want to make sure you starter has been fed recently. Some people have found that if they feed their starter, then leave it out for 8-12 hrs before taking out a cup to bake with, their starter is more active. Do you think that may be why?
Thank you. I will try that.
I had the same issue. My bread was heavy and dense. So I’m hoping the problem was from not letting the starter sit long enough. I had just left it out for 6 hours and my house was 70 degrees.
So my question is how will I know that the starter is ready to use?
Why isn’t my potato flakes not dissolving?
Hi Marva! Your potato flakes shouldn’t dissolve. If they are, you may want to add a tablespoon more.
Okay. Thank you.
I’ve made the bread and I also made the cinnamon roll they both turn out very good and Delicious
Can the potato flake started be Frozen and used at a later date cannot be reactivated
Hi Bonnie! Unfortunately, the potato flake starter doesn’t freeze as well as the traditional Amish Friendship Bread starter. We’ve had mixed results — sometimes it doesn’t come back if your starter isn’t super active. However, here’s the link if you’d like to try your hand at it: https://www.friendshipbreadkitchen.com/tutorial-storing-amish-friendship-bread-starter-for-future-use/
I have made starter like this often. The only difference is I add a teaspoon salt to it. Does this change anything?
Hi Jeremiah! We have never tried that before, but if it works for you, go for it! Happy baking!
My starter has been on counter untouched for a month. Can I still use it?
Hi Wendy! Although each kitchen and starter is unique, if a starter hasn’t been fed within 2-3 weeks, we usually advise throw it away and make another starter. If in doubt, throw it out!
Hi, my starter is about 4 months old, it’s active, and makes tasty bread but I’m concerned the yeast isn’t eating enough? It seems like 80% of the starter is a thick slurry of old sugar and potato flake. Mixing it up doesn’t make a difference. I thought maybe somehow being at high altitude in Denver had some effect on this (slower metabolism?) so I started feeding only once weekly. Still, the starter is mostly the thick slurry of old flakes and sugar. It makes great bread, but seems like a waste to keep feeding the yeast if it consumes very little. Should I maybe go half on the sugar and flakes for feeding??
Hi Stacy! If the weather has gotten significantly colder in Denver, this could affect your starter in its activity (make it more sluggish and less hungry). How much starter do you have? You could try reducing it down to a cup (if you have more), feed it, then place it in a warm place in your house (e.i. turn your oven on low and leave the door open with your starter close by, or use a heating pad) for several hours and see how it’s affected. It can be hard to keep your starter active and happy during the winter months. Let us know if you have any other questions!
My best friend gave me a start. I leave it out on my countertop 24/7. It has only yielded a good rise after proofing two times in all of the weeks I have owned it. Any suggestions why?
Hi Lorie! It’s hard to say since I don’t know what her starter was like when she gave it to you and because ours includes time in the fridge. It may be the starter, your kitchen temp — I’m not sure. How many times have you baked with it and are you feeding it at the proper ratios? If you’re not baking with it regularly, you need to discard some of the starter before you feed it again, or you have to keep adding MORE ingredients in order to maintain proper feeding ratios (check out the tutorials for more on this).
If you haven’t had a good result from baking with it for the past few weeks, most likely the starter is kaput. Potato flake starters are more finicky and require constant care and maintenance. You might want to try a regular Amish Friendship Bread starter and see if you find that easier to work with. Good luck!
Once you refrigerate starter for the 3-5 days do you cover with a tight lid instead of covering loosely?
Hi Libba! You still want to make sure the lid isn’t on too tight. For example, if you’re using a mason jar, leave the lid slightly unscrewed. The fermentation of the starter will slow down in the fridge, but it won’t stop entirely, so it’s better to be on the safe side than end up with a mess! Hope this helps!
Yes it does help, thanks for your reply!
Have you tried the fermentation lids? They look like large baby bottle nipples and work great with this starter. I found on Amazon and have been using them for 2 -3 years. I keep 2 starters going at all times.
Have you tried making waffles with this recipe? They are the best waffles ever!
We haven’t tried either of those, but waffles with this starter sounds delicious! Thanks for sharing, Vicki!
How soon after feeding the started can you make bread?
Hi Donna! Here’s a great post on when you cake bake with your starter: https://www.friendshipbreadkitchen.com/faq-how-soon-can-i-bake-use-my-amish-friendship-bread-sourdough-starter/
I have been looking for the potato flake sourdough bread starter for way too long! Thanks for being out here. I made my a starter for the 3rd time already, I just was not satisfied with the fermentation or bread texture so I would start over again and again. However, I believe I am back on track now. The original mixing of starter begin quite bubbly then it became quit and settled. It’s a good cream color though, so I will stir tonight. My question to you all is whether or not I can just punch holes in the top of my canning jar lid for ventilation while in refrigerator and/or sitting out?
Hi Hellen! So glad you found the recipe (and that your starter is happy and active)! Yes, that should work fine. The only concern we usually have with the starter in the fridge is making sure things don’t fall inside it (LOL) so as long as you feel like it’s safe, go for it!
Can you use self-rising flour?
We don’t recommend using self-rising flour, Marilyn!
My starter is too runny I think I
Just fed it and it takes up almost whole jar?
It has also separated
Hi Margaret! The potato flake starter is generally more runny than the original AFB starer. If your starter is separating a lot, and frequently, it generally means it needs to be fed more. But every starter is different (and every kitchen is different — your ambient temperature, etc.), so it is always good to keep these other variables in mind. This might help, as well: https://www.friendshipbreadkitchen.com/101-learn-about-potato-flake-sourdough-starters/
I have family members with celiac so I’ve been experimenting with grain-free recipes. I’m still working out the kinks in my bread recipe but this one is a winner:
Grain-free pancake recipe:
3 large eggs
1 c potato starter
4 Tbsp melted ghee or butter, or coconut oil (liquid but near room temperature)
1 tsp pure vanilla extract
1/3 cup + 1 Tbsp coconut flour sifted
1/4 tsp sea salt
Mix dry ingredients. Add liquids and whisk until just mixed. Let sit 10 – 15 min before using.
Thanks for sharing, Becky! This sounds delicious. We’d love to see pictures if you have any! Feel free to post them to our group page on Facebook: https://www.facebook.com/groups/amishfriendshipbread/?source_id=249484042361
Very disappointed. I divided the dough into the loaves specified, and baked it at the temp and time specified, and the loaves were not completely baked inside. They collapsed when I removed the loaf from the pan and placed it on a wire rack. I’m trying to salvage the remaining loaves by covering them loosely with foil and baking it linger. I tasted some of the bits on the outside that were done and for me, it was very sweet. May have to either tweak the recipe or try a different one.
The loaves, in my oven, get very dark brown… which is ok but I don’t know if that’s a function of my oven or the amount of sugar. I haven’t given up in trying to make it – only know this particular effort was an epic failure.
I put the two loaves in glass pans back in the oven, loosely covered with foil for another 30 minutes. This time, they baked in the middle. The bread is very soft. They would have been really, really burned in top had I not covered them with foil…
Hi Denise! What was the condition of your starter and how long have you had it? It’s a fairly straight forward recipe and I’m not sure why your loaves got so dark and didn’t cook through — it also sounds like there was too much sugar in your recipe (which would account for both the taste and the color). Feel free to share pictures here: https://www.facebook.com/groups/amishfriendshipbread/ which makes it easier for me to help troubleshoot, but my first guess is something is off with the ingredients. I’ve made this enough times to know it works so I’d love to help you figure it out!
None of the stores in the Birmingham area carry potato flakes…only mashed potatoes. I bought a package of “Idahoan Original Mashed Potatoes” but have a feeling it’s not the same as flakes even though it’s dried. Can you advise me on this? Thanks.
I’m not the author, but no that won’t work. It has too many other ingredients.
You want to use the potato flakes that have nothing added to them. Do Not use the kind that all you add is water to make mashed potatoes.
I know this is an old comment, but for anyone else who is reading — potato flakes are instant mashed potatoes. I use Hungry Jack brand, and my starter has been going for years. I have used Idahoan brand, and it is fine. Just don’t use any kind that has butter flavoring added — it will make your starter a greasy mess. Just ordinary instant mashed potatoes is what you want to use.
Hello! I’m making the potato flake starter and so excited to make bread and share starters since it has been hard to find yeast in our area after the Covid-19 shutdowns. After reading through the blog and recipe and comments multiple times, I would like to suggest that you consider rewriting the, BAKING AND SUBSEQUENT FEEDING, portion of the recipe. I believe that might help clarify a lot of the same questions and the questions I’m having. For instance, in the blog, I read that you only want to bake with a starter that has been fed, but in the instructions it says that after the 5 days, you remove a cup to bake with immediately. “(you’ll want to make sure your Amish Friendship Bread starter has been fed that day or within 8-12 hours.)”
But then you said, “ When I was ready to bake, I removed one cup of the starter and made a small pan of rolls and a single loaf of bread from the starter.” Did you use it right out the fridge in your recipe or did you remove the cup, feed it and let it rest on counter before using it in your recipe?
From your recipe:
Making the Bread and Subsequent Feedings
Stir well and remove 1 cup of the starter to bake with immediately.(This has been in fridge for 3-5 days. Your blog says it need to be fed day of or within the last 24 hours, so do you feed this 1 cup and let rest before baking or do you start your bread recipe with the one cup right out of the fridge?) Give away or discard all but 1 cup of the remaining starter.
Feed the starter (is this referring to the 1 cup for baking, the cup for maintaining or both and if it’s both are you feeding 2 separate cups or the whole then separating?) with 3 tablespoons instant potato flakes, ½ cup sugar, 1 cup warm water. Cover loosely and leave on counter for 8-12 hours. Refrigerate for 3-5 days, and then repeat the above steps to bake and continue maintaining the starter. (Do you have to wait 3-5 days before using it?)
I hope cutting and pasting can help you see where there might be confusion. I can’t tell you how excited I am to start using some of these recipes. I’ve tasted PF Amish Friendship bread before and it was soooo good! I just want to do it correctly since it’s quite a long process. Thank you in advance for your input and please stay well!
-Penny
Hi Penny! OK, hopefully this will help:
1) When I talk about Amish Friendship Bread starter on the site, it is for the traditional AFB starter made of flour, sugar, and milk. The majority of recipes on the site use that starter. You can read more about how/when to substitute a potato flake starter with an AFB starter here: https://www.friendshipbreadkitchen.com/101-learn-about-potato-flake-sourdough-starters/
2) Follow the instructions for maintaining the potato flake starter as indicated above. Potato flake starters are thinner than an AFB starter, which are usually maintained on the counter.
3) For the potato flake starter, once you’ve gone through a first round, means you can bake the bread and cake recipe that use the potato flake starter after the starter has been in the fridge for 3-5 days (plus time on the counter after feeding). This will be different from the AFB starter which is on a 10-day cycle (and not refrigerated).
4) The potato flake recipes you can make with this starter are the bread and a cake (both links are in the recipe post above). The 101 on Potato Flake Starters will help you figure out how to adapt a traditional AFB recipe to work with your PF starter.
Hope this helps! 🙂
I started this starter yesterday and at first it bubbled a lot. Then it settled down a.d today I see just a few small bubbles but these are frequent. Is it working? Do I add more yeast? My kitchen is rather chilly so I placed the jar on a heating pad on low at 73°. Is that warm enough? Please help! I really want this to work,!
Hi Jackie! Most starters don’t bubble all the time, so as long as it smells and looks fine, it should be okay. You shouldn’t ever have add yeast to your starter after you initially make it the starter. If it’s cooler in your kitchen, it might have gone dormant. However, when you give it another feeding, you should see become more active and bubbly. Good luck!
So I started my starter Monday and then we had really cold weather come through. It was really bubbly the first day and now not many bubbles. Do I need to scrap it and start over? Or is there a way to make it come alive again. It smells ok, just want to make sure it is active before I do my bread. I’m supposed to make it today.
Thanks!
Britney
Hi Britney! Don’t worry — it’s not supposed to be bubbly ALL the time, especially the potato flake starter. If the cold weather came through, it most likely went dormant, and when you feed it next, it should perk up. If you were planning on using it, however, you might need to allow for extra rise time (sometimes several hours or overnight) and make sure it stays in a warm, draft-free area.
With this starter, the best luck that I have had in the past is to use 1 cup of starter to make bread right after it has completed the feeding process. When I have waited 3 – 5 days to make bread, it is flat and doughy. I have tried to make it when it comes directly from the refrigerator and I have also tried to make it by sitting a cup out (after the 3-5 days in the refrigerator). Neither way is working well for me.
So my question is – after the starter has been fed, is it ok to take a cup out and make bread before refrigerating it?
Hi Sharla! Every starter and every kitchen is a little different. If you find that using a cup after you have fed it works better for your recipes, that’s great! We have found that some recipes work better after you feed the starter then leave it out for 8-12 hrs. It’s always an experiment to find what works best in your kitchen.
I have read every word on here many many times, there is no mention of the actual video anywhere i can find, i looked above the “recipe” i find nothing, but where on here can one say they are actually seeing the “recipe”.
Im pretty intelligent to not be able to find it!!!
Hi Mack! It could be that your browser is not permitting the video to play or be viewed, based on your settings. Another option is to view it on YouTube — the link is here: https://www.youtube.com/watch?v=LVaUNLyMaFw. Let me know if this works!
Much like a couple commenters a few years ago, my starter was bubbly and happy when I created it, but then the activity really tapered off (I did proof my yeast and it was VERY active). I fed it yesterday and let it sit before putting in the fridge. It’s pretty much separated -mostly liquid on top and potato flakes (like very runny mashed potatoes) on the bottom. Feeding before going in to the fridge didn’t produce any visible activity.
I used only glass containers, lid loose, my kitchen is warm (72-75), and stir with wooden spoon only (done each day).
So is my starter good or no? Is this expected?
Also, I use reverse osmosis water for all our drinking/cooking/baking – so no icky chemicals or anything in the water which could affect the starter either
Hi Rachel! Your starter is usually the most active when you first make it. If your starter is separating a lot, and frequently, it generally means it needs to be fed more. Every starter is different (and every kitchen is different — your ambient temperature, etc.), but remember that potato flake starters are generally “runnier” than a traditional sourdough or Amish Friendship Bread starter. This might help, as well: https://www.friendshipbreadkitchen.com/101-learn-about-potato-flake-sourdough-starters/
My starter now has a jelly like consistency – is it still good? what happened?
Hi Lindsay!
This might help with being able to tell if it’s still good: https://www.friendshipbreadkitchen.com/tutorial-good-vs-not-so-good-amish-friendship-bread-starter/
If its consistency, smell, or appearance seems off, it is probably safer to toss it and make a new one. Good luck!
Ok forgot the refrigerator my starter, is it still good to bake with ?
Are you seeing any activity at all, Robin? How long has it been? Refrigerating the potato flake starter slows down the fermentation process so you don’t want your starter to “eat up” all the sugars and be hungry, which will happen much faster if you leave it at room temperature.
I am going to make the potato flake starter again and start baking sough dough bread. Last time it called for bread flour and can i use all-purpose flour… lokoing forward to baking again… Thank you!
Yes, you can use all-purpose flour, Mary!
I am confused about when to use the starter. The directions are not clear to me. Yesterday was day 3 of my starter where I added 3 tblsp of Potatoe flakes, 1/2 cup of sugar, and 1 cup of warm water. I’m unclear on what to do next. The directions say in step 4 to cover, leave on counter, then refrigerate. So last night I put my starter in the fridge for 5 days. Does that mean I need to wait an additional 5 more days before I can use the starter? If so when I take the starter out on April 4th will I need to feed it again, wait 8 hours then use the 1 cup of starter to bake with then discard all the rest except for 1 cup then feed it again and put it back in the fridge for 5 days until the next time I make bread? It never really says what day you can use the starter when you first make it. Also, does this mean I am bound to making bread every 5 days on the same day? I can’t find anything on FAQ about this. Thanks for your help!! Warmly, Kassie
Hi Kassie!
1. If you are making your starter from scratch, yes, you’ll need to wait 3-5 days
2. You can bake immediately when you remove the starter. Discard and/or give away the rest, saving 1 extra cup for yourself to keep your starter going.
3. You don’t have to make bread every 3-5 days, but you have to feed it every 3-5 days.
4. Most of the recipes on the website use the regular Amish Friendship Bread starter (recipe here: https://www.friendshipbreadkitchen.com/amish-friendship-bread-starter/). This starter is more versatile and can be frozen so you only take it out as needed. It saves you the trouble of having to maintain your starter (which is important if you want it to thrive and not die out) if you don’t plan to bake regularly.
I hope this helps!
I’m confused about when you want to bake the bread. One recipe says to remove one cup of starter to bake with, keep one cup and feed it, leave out on the counter 8 hrs.
My question is- do I have to let the cup I want to use to bake the bread sit out until room temperature before I make the bread?
HI Kelly! For most recipes we usually bake with the starter after the 3-5 days in the refrigerator. However, there are several recipes that seem to work better if the starter is used after being fed within 8-12 hrs of baking!
One part of the recipe (near the top) says be sure you have fed within 8 hours before making and another part says take it out of refrigerator and make….
Different people do it different ways, but here is what I do: I like to take mine out and let it come to room temperature before I use it. If I haven’t fed it in a couple of weeks, I let it come to room temp, then I feed it, and let it sit on the counter overnight (8-12 hours) before making dough. If I fed it about a week ago, I will just let it sit on the counter for a couple of hours before making dough.
Where is the video mentioned in the first paragraph?
Hi Mack! It’s right above the recipe — the code somehow changed during recent update so I added it back in — thanks for letting me know!
I forgot to stir this during the initial 2 days- do I need to start over ?
It should be fine, Andrea! Just give it a good stir and make sure it still smells and looks ok!
Can you freeze potato flake starter if so how long? Will I kill my potato flake starter if I maintain more than 2 cups in a jar ? I saw a mention here that someone keep 5 gallon jars going . I would love to keep all my starter in one large jar instead of several filling the frig. I only do potato flake starter.
I’ve never tried to freeze it, but you CAN keep more than two cups of starter in a bowl. I do this at Christmas when I’m baking a lot for gifts. If I want to make a double batch of bread, then I start with 1 cup of starter, and I add double the feeding ingredients. I let it sit on the counter for 8-12 hours (or store in the fridge for a week). Then I have enough starter to make two batches of dough.
Once you remove the starter from the fridge, take out the one cup and discard all but 1 cup, and you say feed it again, does this mean to add the yeast as well again, or just the potatoe flakes, etc.?????
Hi Carol! After the initial adding of yeast when you first make the starter, you should never have to add yeast again.
Should the starter be stirred daily when refrigerated?
Yes!
You don’t have to. I have had my starter going for over six years, and I never bother it unless I’m feeding it. It’s fine.
But I want to note that I do not keep mine sealed up inside a glass jar. I keep it in a plastic container with a loose lid. If you have a tight-fitting lid, you probably do want to open it and let the gas escape.
I have a starter my aunt gave to my dad over 20 years ago. He passed away almost 5 years ago and I have been using/ maintaining it since. The last couple feedings it has been extremely active and even blew the lid off the mason jar the last time. Any thoughts on what could be going on? Should the lid of the jar be tight when I put it back on after a feeding? Any advice is welcomed. I will be crushed if I kill it.
Hi Amy! What a special starter! In general, we usually only loosely twist the lid so that air can still escape through the top. You can also try putting the starter in a larger jar to give it more room to grow!
I started my starter 2 days ago from scratch. Been on counter 2 days then fed this morning. Tonight can I make the dough or do I have to wait so many day to make dough.
You’re supposed to wait for the starter to full activate … what did you end up doing and how did it turn out?
Hello I’m a newbie to making bread. I have a couple of questions that I couldn’t find the answer to. So on the fifth day do I take the starter out the fridge feed it and leave it on the counter for 8 hours then I can bake with it? And if I want to keep it going I just stick a cup back in the fridge and then 5 days later feed it again?
Hi Maree — Which version of Amish Friendship Bread are you talking about? This one (the Potato Flake) is very different from the main one on our site (that allows for all the recipes in our Recipe Box). For this variation, yes, you’ll want to bake on Day 5. You should have some starter left over to keep maintaining. If you have TOO much starter, you’ll want to reduce your starter (after mixing well) back down to 1 cup and maintain from there.
Thank you so much for your quick reply!! Im going to start on it tonight
I would like to have starter for one time to try without feeding it…. How do I do it??? Thanks
If you make a starter from scratch, you have to maintain it for the 10 days before using it. If you receive it from a friend and bake right away, that would work. But each day that passes, your starter will “eat up” the sugars in the starter and need to fed, about every 4-6 days. If you just want to make the bread, you can do it with this recipe: https://www.friendshipbreadkitchen.com/no-starter-starter-free-amish-friendship-bread/. Hope this helps!
I love your site and appreciate all the comments, but I have never made starter and have a couple of questions. Can the starter be put in mason jars? And can the starter be frozen? How would I do that? Thanks, I will be making my first starter this morning.
Hi Elizabeth! Yes, you definitely can put your starter in a mason jar. Just make sure you leave the lid unscrewed a little to let air in. And we have a great tutorial on freezing your starter here: https://www.friendshipbreadkitchen.com/tutorial-storing-amish-friendship-bread-starter-for-future-use/
My starter is 2 days old and smells like alcohol… is that normal??
Hi Ashley! A strong, yeasty smell is definitely fine but if it’s starts to smell more like nail polish remover, it may be hungry! Here’s a tutorial that might help with that: https://www.friendshipbreadkitchen.com/tutorial-what-should-your-starter-smell-like/
This is my first time using this starter and I had no idea how much sugar went into it. Can I use Splenda or stevia instead?
Hi Charlene! The yeasts in the starter need a sugar source to thrive — you can use a little less and experiment, or you can try a traditional sourdough recipe where the yeasts rely on the sugars in the flour. Good luck!
I am so glad I found your site. I had been making potato flake sourdough bread for years. Everyone loves it, the first time I made it was back in the eighties. After making it for a long time my starter went bad from neglect and I had to throw it away. Around 4 years ago my kids started talking about how they remembered how good the sourdough bead was that I used to make.The recipe I had written down was so old I couldn’t make out same of the instructions. It took some time, but I found a recipe and started making it again. The bread is so good, it doesn’t last long in my house. Since I found your website, I made the starter with the milk and flour and made plain bread and chocolate bread, they were good, but to me they still weren’t as good as the potato flake sourdough bread. When I made the chocolate bread, the taste of the starter was way to strong to me. So I’ll stick with my potato flake one. I am going to try this version of the starter to see how it is.
Hi Patricia! Thank you for sharing your story with us — it’s so wonderful to hear from people who’ve been doing Amish Friendship Bread (potato flake or our version of the original) for a long time. Please keep me posted! 🙂
My son that lives in CO started one at the same time I did, but his called for him to do the process for 15 days. So on the 15th day he was ready to make the bread and was really looking forward to how it was going to taste. The recipe he followed was the type that calls for eggs and stuff, but no rising ingredients and didn’t say to let it sit until it has rises. So needless to say, when he pulled it out of the oven it was still flat and they couldn’t eat it. I think some people need to be more clear when they are writing recipes. Throughout my life time of cooking I have run across recipes that you can’t even follow, because they have left out some steps or ingredients.
Oh I thought you might get a kick out of this: After I had bake my bread that I was talking about, I brought one of the loaves of the plan white bread and one of the chocolate bread to my brother. He loves the potato flake bread that I make and can just about eat the whole loaf at one sitting by himself. So he called about 3 days later and I ask how did he like the bread. He said, well not to hurt your feeling but it sure is not as good as the other one. He also said, I ate a little bit of it and used the rest to catch fish with. I think I laughed for about 10 mins. when he told me that. lol
Tomorrow will be time to try baking with it again, this time using a different recipe. Hope it turns out better next time, if not ,I will just stick with my good old potato flake bread.
why do you discard starter after you remove a cup to bake and a cup to feed? can’t you use the part you’re saying to discard to make more loaves? I just hate waste and hoped it can be used.
Hi Jean! You can bake with more of it and/or share the excess starter with friends, but if you plan to maintain the starter on your counter, you’ll need to keep the proper feeding ratios, which means you risk ending up with a lot of starter.
i used to make this bread many years ago. I recently acquired a new starter from a lady to try making again. The starter seems fine but the two times I have attempted the bread, the dough does not rise. Can anyone advise what I may be doing wrong? Should I try adding some yeast to the starter?
Hi Sherrie! Starters are so finicky, and in these cooler months, it’s sometimes hard to keep a starter thriving. If you’re not seeing bubbles or any kind of activity, you can give it a boost with some commercial yeast in the recipe. Maybe check with the person who gave you the starter and see what recipe she uses for bread–whenever you inherit a stater, you want to make sure it’s a hardy starter before you invest too much time and energy in maintaining and feeding it. Keep us posted!
Can I use whole wheat flour instead of white bread flour with this starter recipe?
Hi Sher! I haven’t tried it so I can’t say, especially for the potato flake variation. I know people have done it for the traditional Amish Friendship Bread version. Sorry I can’t be more helpful, but keep me posted — I’m sure others might be interested in what happens as well.
Can this starter be used to make bread with a bread machine?
Hi Susan! I haven’t tried it with a bread machine yet, but it worked with the traditional AFB recipe. You’ll have to experiment with the potato flake version, especially as bread machines have different settings. Good luck!
I have starter that was made and maintained as required then after the last feeding on 11/20/18 I got real busy and didn’t feed the potato starter. It doesn’t smell bad but I need to know if I can salvage what I have or should I start over?
Thanks
Hi Jeanette! Our general recommendation is to toss a starter that hasn’t been fed for over two weeks. You’ll have to make the call yourself, and people have been able to rescue starters that haven’t been fed for a while, but it’s risky. In the Kitchen we like to say, “when in doubt, throw it out.” If the yeasts are no longer being fed, they’re not actively protecting the starter from mildew or contamination. If you do end up feeding it, and it starts to bubble up happily, it’s probably fine, but again, it will be up to you to make that call. Good luck!
I know I’m too late to help Jeanette, but in case anyone else is looking for this information — Yes, if the starter is jut overdue for a feeding, but otherwise, seems fine, then it can be salvaged. Just give it 2-3 good feedings in a row to get it back in shape before you try making bread. I have done this many times with no problem.
Do you stir starter daily on the days it’s in the fridge?
You can, but it’s not necessary, Michelle!
I have a question. I use to make this bread many years ago, but let my starter go. So now I am trying to figure this out.
When you take your starter out of fridge after 5 days do you take the cup out then to make your bread with or after you feed it and it sits out for 8 hours? I thought it was after you fed it and it sat out before you put it back in the fridge for 5 more days.
Any help would be greatly appreciated!!
Thanks!
Happy Holidays, Vicki!
After five days, you remove the starter from the fridge. Stir and remove one cup. You can bake with this cup and discard the rest.
If you want to keep the starter going, remove one cup to bake with, discard all BUT one cup and feed that one cup. Let it sit out for eight hours and then pop it back in the fridge. This keeps your starter robust. I have heard of people doing it the way you mentioned as well (the idea there being that you’re feeding the starter before you use it) — I think that would work so long as when you feed the starter, you’re only feeding 1-2 cups of the starter and not the whole batch since you’ll be discarding a portion. Discarding a portion helps keep the starter healthy.
Let me know if this helps! Would love to hear what you end up doing!
I will keep you posted on how it goes. I think I will try it both ways and see which works best. After I started my starter and fed it after 2 days my memory somewhat came back to me on my previous starter. I did always use one cup starter for the dough after feeding it and letting it sit out for 8 hours. So we shall see.
Thanks!!
So I made the bread both ways and definitely prefer the taste of the bread using the starter after you feed it and let it sit out for 8 hours. Has less of a fermented flavor.
Also I only use 5 cups of flour the first round before it rises the first time. Then when I punch the dough and I knead in a little more flour at that time and make into loaves and let rise the 2nd time. Makes the dough rise better and more fluffy not so heavy! I remember making that change when I use to make the bread before.
Hi Vicky – this is my first time making this type of recipe and I’d like to try it the way you’re describing. To be clear, you take the starter out of the fridge and feed TWO cups of it and let it sit 8 hours and then take out your one cup for the bread and then refrigerate the remainder?
Amy – you will only have one cup of starter that you feed. Once you feed it you will have 2 cups. After it sits out for 8 hours you take out 1 cup to make the bread with and put another cup back in the fridge for the next time pour out the rest. Does that make sense?
It is really good bread. Let me know if you have any more questions.
Hi, I had a sourdough starter since before the 90’s and recently I went away on vacation and I think my friend let the starter die. 🙁 I tried to use yeast to make it and it seemed to bubble the first time I fed it but now it isn’t bubbling anymore. Should I start over and do you have the recipe? Is there a way to savage my starter that has been apart of my life for many years! Its that time of the year that I usually make 100+ loaves….Thanks for any information.
Hi Shelia! It can be difficult to tell if your starter is being “quiet” or if it actually needs to be thrown away. The bubbles are often a sign of an active starter but not the only one. Color is another sign of the health of your starter. Healthy starters will be a nice creamy color, while bad starter will take on more of a grey-brown. Also check to see how it smells. If you’ve had this starter for years, you’ll know that healthy starter smell. If your starter has gone bad, it will often take on the smell of acetone. If you’re still not sure, check out our Tutorial, “Good vs. Not-So-Good Amish Friendship Bread Starter.” If you have to throw your starter out, you can find our recipe for Amish Friendship Bread Starter here!
Can this be made in a ziplock bag? If so, do you fully seal the bag or leave it cracked for air flow?
Hi Kaitlyn! Yes, you can definitely store it in a bag, and you’ll want to seal it all the way, just remember to let out the air if it gets puffy.
My starter goes “flat” and is less bubby after I bake bread with it. Should I be adding more yeast when I feed it post-baking?
You should never have to add more yeast to any of the starter recipes. Being “flat” is ok especially between feedings. This might help: https://www.friendshipbreadkitchen.com/101-learn-about-potato-flake-sourdough-starters/
Hello! This is my first time attempting bread making. ? I have started my starter working from my granny’s potato flake sourdough recipe. I didn’t realize that when I feed the starter, I was supposed to remove a cup of it first. Her starter called for 2 1/2 cups of water in the beginning and then a cup of water in the feed. So I now have 3 1/2 cups of starter. I’ve only fed once. Have I ruined it already? Should I start over or would it be okay to proceed but with culling starter down to 1 cup at next feeding? I truly appreciate any guidance!
You definitely want to make sure you’re maintaining and feeding your starter at the proper ratios. This post should help: https://www.friendshipbreadkitchen.com/101-learn-about-potato-flake-sourdough-starters/
My starter is not bubbly at all even after feeding and sitting overnight. It separates into mostly liquid on top and potato flakes (like very runny mashed potatoes) on the bottom. I keep it in the fridge, bring to room temp and feed at least once a week. After feeding I let it sit overnight and then remove 1 cup for baking and returning 1 cup to fridge. The dough rises but not as much as I remember it doing in the past. Am I doing something wrong? The bread is good so should I even care?.
Like yours, my starter is not bubbling. It bubbled when I started it with the yeast but on the next feeding without yeast, just the potato flakes sugar and water, no bubbles. Should I start over? I will make bread in 3 days, I stir it every day and keep it in the fridge.
I’ve noticed with my starter that it’s more active, bubbly, since I stopped using tap water. I use distilled water in both the feeding and bread recipe. I also stir up the starter everytime before I pour off the cup to help lessen the amount of sediment of potato flakes in the jar. I also feed my starter with only 3-4 tbsp sugar instead of the 1/2 cup sugar. My mom feeds her starter with 2/3 cup sugar. All the difference I’ve noticed is that my starter seems to get bubbly in a shorter amount of time than hers (she uses tap water). I’ve used my starter to make gluten free bread with success.
I would love to be able to make bread with this starter and the C4C gluten free flour. My grandson and son -in-law have Celiac’s disease so it must be gluten free. Has anyone else had this to deal with?
Gran
The starter is gluten free and if you want to make gluten-free bread, you would just need to swap the AP flour with a GF flour. Good luck!
My dough is not really rising. What have I done wrong?
Hi Davie — Did you start the starter from scratch? Did it bubble up the first time when you added the yeast? Is your kitchen warm or is it cool/drafty? Let me know and I’ll try to help you troubleshoot.
I have a potato starter that I have been using for about 4 weeks now. I have noticed that after I feed it and let it sit out, that it is nearing the top of my jar. Can I half it into two jars next week and feed both jars?
Yes! I made bread in a local restaurant, and I built up my production volume by splitting the batches. I had 5 different batches of 1 gallon each so I could make enough loaves daily to keep up with the demand!
Could you just feed the starter without taking a cup out when you get your original split up enough times? I have the same starter from my grandmother that she’s had for 30 years, so it’s very alive.
Yes! You just want to remember to discard all but one cup every time you feed it, to keep the yeast in balance with the sugars in the starter. Maintaining the ratios are important for a healthy starter. Here’s a great post on that: https://www.friendshipbreadkitchen.com/tutorial-maintaining-a-healthy-amish-friendship-bread-starter/
Can the potato flake starter be used in the other recipes that call for the traditional starter?
Hi Terry! Potato flake starters have more liquid than AFB starter, so you may have to tinker a bit at first (they can’t be substituted 1 for 1). The key is to use it on the day it’s meant to be used, as the Amish Friendship Bread starter and the Potato Flake starter have different timelines. You’ll want to use either on the day or within 24 hours of it being fed, and adjust the flour and liquid content of the recipe. Read more about that here: https://www.friendshipbreadkitchen.com/101-learn-about-potato-flake-sourdough-starters/
I make cinnamon rolls with mine and it is perfect for this.
Do you have a recipe for the cinnamon rolls?
Here’s the recipe for cinnamon rolls, Susan. You can replace the AFB starter with the potato flake starter, but you may need to add a little extra flour to get the right dough consistency because the potato flake starter tends to be runnier. https://www.friendshipbreadkitchen.com/cinnamon-rolls/
Can u refresh me on how much flour and any other ingredients I will need to make the bread ?
Hi Helen! Here is the recipe for the bread using a potato flake starter: https://www.friendshipbreadkitchen.com/potato-flake-amish-friendship-bread/
I’m going to have to try this because I accidentally gave away my last starter. I thought that I had a back up in the freezer. 🙁
How do you freeze the starter? What are the steps?
Hi Donya! Unfortunately, the potato flake starter doesn’t freeze as well as the traditional Amish Friendship Bread starter. We’ve had mixed results — sometimes it doesn’t come back if your starter isn’t super active. Here’s the link if you’d like to try: https://www.friendshipbreadkitchen.com/tutorial-storing-amish-friendship-bread-starter-for-future-use/
Rebekah I have a question, I gave a friend the potato flake starter but they had forgot to discard all but the 1 cup so of course it started accumulating. She called me because her bread didn’t rise that’s when I found out she had not been discarding. So my question is can this starter be saved and if so what does she do? Thanks
Hi Drema! It really depends on how long she’s had it for. What I would do is discard all but one cup, feed it as if it is on day 3 and see what happens. If it doesn’t seem active or the smell is off, toss it. As we always say, if in doubt, throw it out!
I have become intolerant to gluten and other foods swell and I am trying to find ways to prepare foods so that I can eat. I have read that sourdough bread process breaks down the gluten and can then be digested more easily.
Someone shared a starter with me and I made bread last weekend and it was good. Making another batch today but noticed after feeding the starter and letting it sit, and then taking out the 1 cup for baking, there was more leftover starter than there was last week. Will it increase each time or did I do something wrong?
You didn’t do anything wrong, it sometimes grows. Just be sure you always have one cup starter in your jar.
This is correct it should increase
Thank you very much. Been looking for recipe with less sugar.
I am definitely going to try this!
Be sure to spoon your flour into your dry measuring cut and level it off when measuring. I used to just scoop the flour, for many years. Now I do it that way and my breads are much better.