Traditional Amish Potato Sourdough Bread Starter

Recipe Submitted by Nancy in FL ..|.. Category: Breads


  • Starter:
  • 1 package dry yeast
  • 1/2 cup granulated sugar
  • 2 cups warm water
  • 2 Tablespoons salt
  • 1/2 cup instant potato flakes
  • Feed:
  • 3/4 cup granulated sugar
  • 1 cup warm water
  • 1 teaspoon instant potato flakes


Dissolve yeast in 1/2 cup warm water. Add remaining ingredients
and shake or stir well. Place in Mason jar or clean old coffee
jar covered with a foil lid. Keep out on counter at room
temperature for 24 hours, then place in the refrigerator
for 3 to 5days.
Feed the Starter ever 3 to 5 days without fail!
After feeding, let stand out on counter 8-10 hours to ferment.
Take out 1 cup Starter before feeding each time, leaving two
cups of starter in the jar at all times.

Recipe from, Site Maintained by Donna Young, of