Print Recipe

Traditional Amish Potato Sourdough Bread Starter

This makes a slightly sweet/sour tasting bread which is wonderful with sweet cream and jelly.



  • 1 cup warm water
  • 1/2 cup sugar
  • 1 package (2 1/4 teaspoons) dry yeast
  • 3 level tablespoons instant potato flakes


  • 1 cup warm water
  • 1/2 cup sugar
  • 3 tablespoons potato flakes


  • 1 cup starter
  • 1 1/2 cups lukewarm water
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 6 cups flour
  • 1/2 cup vegetable oil


  1. Starter: Mix water, sugar, yeast and potato flakes. Let ferment on counter for two days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step.
  2. Feed the Starter every 3 to 5 days without fail!
  3. Feeder: After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter. Store starter in refrigerator. When you are ready to make more bread or every 3 to 5 days add starter feeder mix again. Stir well and leave on the counter overnight or all day (about 12 hours).
  4. Bread: Mix Bread ingredients together adding 1 cup of flour at a time until mixed. Knead until it has an elastic consistency.
  5. Place 2 tablespoons oil in bottom/sides of large bowl, turning dough over to coat all sides, then cover with lid or dish towel. Let rise for 8-10 hours or overnight.
  6. Punch down dough, then divide into 3 greased loaf baking pans and set on counter to rise in warm place 4-6 hours (or overnight) then bake 350 degrees F for 25-35 minutes.

This page may contain affiliate links. See our Disclosure Policy for more info.