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.
This Potato Flake Amish Friendship Bread sourdough starter uses mashed potato flakes and is dairy free.
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.
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.
Use this starter with Potato Flake Sourdough Bread or Strawberry Upside Down Amish Friendship Bread Cake.
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!