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. This starter recipe is gluten-free AND dairy-free. And yes, I made a video to show you how to make your own.
We’ve found that most recipes on the website work with either types of starters, but when making the Potato Flake Bread you’ll want to make sure your Amish Friendship Bread 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 overnight or up to 12 hours. Refrigerate for 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 made a small pan of rolls and a single loaf of bread from the starter. You can view at that recipe here. There was a soft crust and a lovely, tender crumb inside–it tasted amazing!
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 hours. Refrigerate for 5 days.
Stir well and remove 1 cup of the starter to bake with. Give away or discard all but 1 cup of the remaining starter.
Feed the starter. Cover loosely and leave on counter for 8 hours. Refrigerate for 5 days then repeat the above step.
Repeat every five days.
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!