POTATO FLAKE SOURDOUGH BREAD
This bread is hearty, moist, slightly sweet and best of all, easier than you think to make. If you’re gluten free, don’t pass this recipe up without giving it a look. Many people with gluten sensitivities are still able to enjoy a slice of homemade sourdough bread. Read through the recipe to learn how this is possible and give this formula a try. You’ll also realize that making your own sourdough creations is nearly effortless, remarkably convenient, and highly sustainable.
Servings: 2 large or 3 medium loaves
Prep time: 5 minutes, beginning starter - one time only
5 minutes, maintaining starter - as often as every 2 days or as little as 1x/week
Prep time actual bread making:
5 minutes, maintaining starter (+ ferment 8-12 hours)
25 minutes - 1st step (+ rise 8-12 hours)
10 minutes - 2nd step (+ rise 8-12 hours)
Cook time: 30 minutes - 3rd and final step
Skill level: Moderately easy at first, then progressively easier every time thereafter
Special note: Glass bowls, jars, and wood utensils are preferred when working directly with the starter. Food grade plastic, rubber/silicone is ok in a pinch. Avoid stainless steel or other materials altogether that come in direct contact with the starter.
BEGINNING THE STARTER
BEGINNING STARTER INGREDIENTS (done only one time)…
1 cup WARM WATER
1/2 cup SUGAR
1 packet (2 1/4 teaspoons) YEAST
3 Tablespoons POTATO FLAKES
BEGINNING STARTER DIRECTIONS
In a glass container large enough to hold at least three cups of liquid (such as a quart canning jar), mix together sugar and warm water until dissolved. Add yeast and gently mix, followed by incorporating the potato flakes.
Cover with plastic wrap with a few holes poked in it or use a clean coffee filter and rubber band.
Leave in a draft free spot, out of direct sunlight (such as a countertop) for two days. During this time, you should notice the starter begin to bubble and grow (ferment) or look a bit “frothy”. If it hasn’t shown any activity whatsoever, your yeast was likely dead or your water was too hot/cold. Discard and begin the process again.
After the two days, move on to the next step, MAINTAINING STARTER INGREDIENTS.
FEEDING THE STARTER
MAINTAINING STARTER INGREDIENTS (done only in advance of making bread or 1x/week if not)
1 cup WARM WATER
3/4 cup SUGAR
3 Tablespoons POTATO FLAKES
MAINTAINING STARTER DIRECTIONS
Unless starting from the BEGINNING STARTER and the container is already on the counter, remove starter from refrigerator.
In a separate glass measuring cup or easy to pour from glass container, mix together the water, sugar, and potato flakes. Stir until sugar is all or mostly dissolved.
Add this mixture to the starter and stir gently.
Cover with plastic wrap with a few holes poked in it or use a clean coffee filter and rubber band.
Allow starter to remain outside of the refrigerator 8-12 hours at room temperature, away from direct sunlight or drafts. It will not rise as much as it will be bubbly - this is normal.
If you are making bread, proceed to BREAD INGREDIENTS. If you are not, pour off one cup from your fed starter that was just sitting on the counter for 8+ hours and put your original jar of starter back in the refrigerator. You can either share the unused one cup of starter with a friend, bake something else with it, or discard it.
Do not feed your starter more often than every 2 days and do not let it go unfed more than 1 week.
Over time, you’ll notice your starter is growing, despite faithfully using or removing the 1 cup. When this happens, pour off enough “bonus” starter so that your remaining starter (what you keep and work with) is equal to not more than two cups and use or discard the bonus liquid. If not, the ratios will be off and you risk smothering or starving your starter. It is helpful to mark the outside of your container so you have a quick visual of the ideal amount.
Always note when you’ve fed your starter. It is very easy to get mixed up or lose track, especially if you are doing a lot of baking or just plain old busy.
MAKING THE BREAD
BREAD INGREDIENTS (which you only need when you are actually making bread)…
6 cups BREAD FLOUR
1/2 cup SUGAR
1 Tablespoon SALT
1 cup STARTER
1/2 cup OIL
1 1/4 - 1 1/2 cups WARM WATER
BREAD DIRECTIONS - STEP 1
Mix first three, dry ingredients together in a large bowl or stand mixer bowl.
Gradually add the oil then the starter, blending well with your hand, a wooden spoon or a stand mixer as you go. Take care when adding each ingredient to make sure it is being thoroughly incorporated.
Add the warm water about a 1/2 cup at a time.
Continue to mix, adding water gradually until a stiff dough is formed. You may not use all of the water.
Knead into a ball. It will be a little sticky.
Oil another large bowl.
Place dough in oiled bowl then turn it over so that the dough is lightly covered with oil on all sides.
Cover loosely with lightly greased wax paper or a towel (lightly dampened works well). Let rise in a warm, draft-free spot for 8-12 hours for the first rise. I find putting a cup of water in the oven nearby along with keeping the oven light on creates an ideal environment for the dough to rise.
BREAD DIRECTIONS - STEP 2
After the 8-12 hour first rise, remove the cover from the bowl. Place dough on lightly floured surface.
Punch down and fold the dough into itself creating a large ball. Knead 3-4 times.
Gently stretch and divide into 2 or 3 parts. Using a scale is helpful but eyeing it up is ok, too.
Knead each part a few more times - just enough to work it into a smooth ball (about 4 times). Too much kneading could deflate the bread.
Place each part into a greased loaf pan. Lightly brush a thin layer of additional oil or melted butter.
Cover with greased wax paper or a towel (lightly dampened works well). Set in a draft free place for the second rise for 8-12 hours.
BREAD DIRECTIONS - STEP 3
Preheat oven to 350 degrees. If using the oven to rise, remove the dough first.
After the final 8-12 hour second rise, remove the cover from the bowl.
Bake bread for 20 minutes, then check for color. If it looks like it is turning golden, cover lightly with foil to prevent over browning.
Bake for an additional 10 minutes or until the bread is evenly golden colored, sides are firm, it smells like bread and not “yeasty”, and it sounds hollow when tapped.
Once bread is done, immediately remove them from the pans and brush tops with butter (recommended) or a thin film of oil.
Cool on racks. Once completely cooled, store on counter top in sealed bags on the counter for 2-3 days then transfer to the refrigerator.
This bread freezes well, just wrap in plastic wrap followed by foil and place in a freezer friendly bag.
NOTES/VARIATIONS
WARM WATER means 100 -110 degrees.
It is best to use raw, organic sugar; organic (non-toxic) bread flour; non-GMO potato flakes (organic is a bonus!); sea salt (such as Celtic, Redmonds); liquid coconut oil; quality water; grass fed/organic butter or more coconut oil for basting.
Previously used, clean bread loaf bags work well for storing the bread
The nice thing about using a clean coffee filter as a covering is that you can write notes on the rim of the liner such as the date you fed the starter or a reminder. Believe you me, a day can go by and I get all turned around… “did I feed the starter yesterday or two days ago?”…
How can people with gluten sensitivities enjoy sourdough bread?
First, the fermentation process breaks down the gluten (kind of like pre-digesting it), and significantly reduces or eliminates phytic acid, making it easier for some to digest and metabolize. Some go so far as to refer to it as “low-gluten” bread, even when using regular flour. See these studies for more information: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302394/; https://pubmed.ncbi.nlm.nih.gov/20975578/; https://pubmed.ncbi.nlm.nih.gov/20951830/.
Second, homemade bread recipes like this one do not have fillers, other additives, or low quality ingredients - three things that can upset anyone’s system regardless of dietary restrictions.
Third, “true” sourdough bread - one that is cultured, relying on a natural ferment (including wild yeast, not exclusively baker’s yeast), and no fillers or artificial ingredients, is more likely to be tolerated by those who normally can’t enjoy bread products, including some with Celiac. If this specific Potato Sourdough Bread recipe doesn’t work for you due to a sensitivity directly connected to the baker’s yeast used in the initial starter, it may be more agreeable after the ferment has aged over a period of time due to the accumulation of wild yeasts and the repeated fermentation process. Eventually, the original yeast can no longer compete for food and exhausts/destroys itself through a process known as autolysis. Experimenting with different flours or blends may also increase the likelihood that your body will respond favorably.
Finally, if you’ve been actively working on healing and supporting your digestive system, you may find that you are ready to carefully add back thoughtfully prepared, select recipes, such as this one.
It is important to note: I am not suggesting those with Celiac, a severe gluten intolerance, an unhealed/unsupported gut, or an anaphylactic allergy to any bread ingredients should blindly dive in and start eating this or any sourdough bread. However, keeping these points in mind may give you enough insight to consider exploring adding some properly prepared sourdough back into your diet. Perhaps it goes without saying, but do so only by applying common sense, taking it slow (can’t emphasize this one enough), doing your homework, listening to your body, and with professional guidance, as needed.
Facts about the starter:
When maintaining the starter, provided it is healthy, you can drop the sugar down to 1/2 cup but I have found that 3/4 is the sweet spot for a vibrant starter and delicious bread. Still, this adjustment can be applied for the in-between feedings where you know you are just keeping it alive. Conversely, if your starter is struggling or your bread isn’t turning out and you aren’t using 3/4 cup of sugar, now might be the time to feed the little buggers a bit extra.
Though delicious with the first batch, as the starter matures, your bread will taste better and better over time. This is because it picks up wild yeast from the environment and will come into its own unique ferment.
There are directions online for freezing sourdough starters if you are going to be away from it for a while however, due to the nature of this particular type of starter, this version may not withstand the freezer. Let me know if you attempt to freeze it and, if so, how it works for you.
Facts about yeast:
Unless otherwise stated, baker’s yeast (the kind used in this recipe) is naturally gluten free.
Yeast can be stored in the freezer and it’s the best place to keep it. Frozen yeast takes a little longer to come to life (proof) as the cold makes it dormant, so plan accordingly.
Wild yeast (the kind that comes through the environment during the fermenting process) is also naturally gluten free.
I have used Fleischmann’s, Red Star, and store brand yeasts. All work well but my latest starter was kicked off from a jar of Meijer’s store brand active dry yeast (which I keep in the freezer) and it has been, by far, the best starter I can recall making. It was so happy and so was I!
For more cool insights, check this out!
As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.
CREDITS/REFERENCES
Thumbnail photo credit: Original, untouched photo can be found here: Bread Baking Fresh Home - Free photo on Pixabay pixabay.com.jpeg
I really don’t know exactly from where the original recipe originated in terms of the author but I take no credit for creating it. All I have to go by are my own hand written notes and a dot-matrix print out of instructions I’d created, along with photocopies of what appears to be a version of the recipe from a newspaper clipping and a darkened, typed out set of directives - both of which are SO old, they resemble a blackened mimeograph. I do know I started making it when we lived in Alabama (I’m pretty sure I got a starter and some initial instructions from any one of our friendly neighbors) and that I’ve prepared and played with the recipe off and on for well over 20 years ever since. It never disappoints.