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Use a sharp knife or bread lame to slice a shallow slit across the top of the loaf before the final rise.

Potato Flake Sourdough Bread

This potato flake sourdough bread is soft, lightly sweet, and naturally fermented for incredible flavor. Made with a unique potato flake starter, it’s an easy, nourishing twist on traditional sourdough.
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Prep Time 30 minutes
Cook Time 45 minutes
Rise & Fermentation 20 hours
Total Time 21 hours
Servings: 1 loaf
Course: Baked Goods, Main Course
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 56 g Coconut oil (or preferred oil)
  • 56 g Cane Sugar Unbleached
  • 5.6 g Salt Unbleached
  • 113 g Potato Flake Starter
  • 170 g Filtered Water
  • 453 g All Purpose Wheat Flour Unbleached red wheat flour

Equipment

  • 1 stand mixer

Method
 

  1. Combine oil, sugar, salt, starter, water, and flour in order.
    Mix until smooth + stiff.
    Cover and let long ferment 8–10 hours overnight.
    Punch down dough, shape gently into a ball.
    Let rise in greased pan 6–8 hours.
    Bake at 375°F for 10 minutes, then 325°F for 30–35 minutes (internal temp 206–210°F).
    Brush with coconut oil, cool completely before slicing.