Sweet Potato Flake Sourdough Bread Recipe

Nourished and Radiant Kitchen

If you’ve ever wanted to try a sweeter, softer spin on sourdough bread, this potato flake version might be your new favorite. It’s a unique twist on traditional sourdough starter that uses potato flakes and sugar to create a loaf that’s light, tender, and so nourishing.

I love this recipe because it’s simple to follow, has a beautiful rise, and the flavor gets even better as your starter matures. You’ll need an active potato flake starter for this recipe. Here’s my full guide on how to make and care for a potato flake starter.

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While the original version of this recipe was shared with me using cup measurements, I’ve since converted all of my bread recipes to grams. Baking by weight gives far more consistent results, especially with sourdough, and reflects how I actually bake in my own kitchen. Using grams removes a lot of guesswork and makes it easier to repeat this loaf successfully as your starter and skills continue to develop.

🥄 Dough Recipe

Potato Flake Sandwich Loaf – Ingredients

• 56 g oil (¼ cup coconut oil or preferred oil)
• 56 g cane sugar (¼ cup)
• 5.6 g salt (½ tablespoon)
• 113 g active potato flake starter (½ cup)
• 170 g warm water (about ¾ cup)
• 453 g bread flour (about 3¾ cups)

Instructions:

1. In a mixing bowl or stand mixer, add ingredients in this order: oil, sugar, salt, potato flake starter, water, then flour.
2. Mix or use a dough hook until smooth and stiff.
3. Cover and let sit overnight (8–10 hours).

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Tools I Use for This Dough

I usually mix this dough using a KitchenAid stand mixer with the dough hook, which makes the process much easier, especially with enriched doughs like this one. My mixer is an older 6-quart red model that’s no longer available, but this is the closest current KitchenAid mixer to the one I use and it performs the same function.

I also rely on a kitchen scale for accurate measuring (mine is a simple one I already had), along with a dough scraper to help handle and shape the dough after the long ferment. Before the final rise, I score the loaf using a bread lame, which allows the dough to expand evenly in the oven. During rises, I keep the bowl covered with plastic wrap to prevent the dough from drying out.

⏰ Sourdough Baking Schedule

Here’s the rhythm I use for this bread:

• Morning: Take starter out of the fridge to come to room temperature.
• 1–2 pm: Feed starter with feeder recipe, cover, and let sit 6–8 hours.
• 8:30–9 pm: Mix dough using recipe above. Cover and let long ferment overnight.
• Next morning (12 hrs later): Punch down dough, shape into ball, place into greased bread pan. Use a sharp knife or bread lame to slice a shallow slit across the top of the loaf before the final rise. Let rise 6–8 hours.
• When doubled: Bake at 375°F for 10 minutes, then reduce to 350°F for 25 minutes (internal temp: 206–210°F). Adjust for your oven if needed.
• Cool: Transfer to wire rack, brush with coconut oil, and let cool completely before slicing.

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🌟 Tips for Perfect Potato Flake Sourdough

• Shelf Life: This bread doesn’t have preservatives, so eat within 7 days.
• Best Flour: Bread flour works best, but high-gluten all-purpose (11.5%+) also works.
• Flavor Note: I love coconut oil for its sweet hint, but any oil works.
• Hydration: Always keep dough covered during rises to prevent drying out.
• Shaping: Pull dough toward you on the counter and tuck underneath to form a tight ball before the final rise.
• Go Organic: If you want an all-organic loaf, use organic ingredients in both starter and dough.

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✨ Final Thoughts

This potato flake sourdough is a beautiful way to bring warmth and nourishment into your kitchen. With a little patience and rhythm, you’ll have a soft, sweet loaf that makes your whole home smell like love.

If you try this recipe, let me know in the comments how it turned out — I’d love to hear your baking stories!

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