Is potato flake sourdough bread healthy?

Yes, it can be! When made with whole ingredients like real mashed potatoes and an active sourdough starter, potato flake or mashed potato sourdough breads are high in complex carbs and fiber. The fermentation process also supports gut health.

Can you make potato sourdough bread?

Absolutely. In fact, sourdough potato bread is one of the most approachable ways to elevate basic sourdough. Potatoes add natural sugars that feed the wild yeast, resulting in better rise and a softer crumb.

What does potato sourdough taste like?

Expect a subtle tang from the sourdough, balanced by the creamy sweetness of mashed potatoes. The result is a soft, flavorful loaf with a slightly chewy crust—a comforting blend of rustic and refined.

Is sourdough bread still inflammatory?

Sourdough fermentation reduces gluten and phytic acid, making it easier to digest and less likely to trigger inflammation. Adding potatoes further gentles the loaf, though individual reactions may vary. Always check with a nutrition professional if you’re sensitive.

Sourdough Potato Bread – Ultimate Soft Loaf Recipe

Name: Sourdough Potato Bread – Soft, Flavorful, and Easy to Make
Prep time: 30 min
Cook time: 45 min
Total time: 9 h
Yield: 2 loaves
Cuisine: American
Ingredients: 1 cup mashed potatoes (can use leftover or make with 1 large russet potato); 2 cups milk or reserved potato water; 2 teaspoons salt; 1/4 cup sugar; 4 tablespoons softened butter; 1 cup active sourdough starter; 5 1/2 cups all-purpose flour

Description

A soft and golden sourdough potato bread made with mashed potatoes and sourdough starter. Tender crumb, rich flavor, and perfect for toasting or sandwiches.

Ingredients

Scale

1 cup mashed potatoes, can use leftover or make with 1 large russet potato

2 cups milk or reserved potato water for dairy-free version

2 teaspoons salt

1/4 cup sugar

4 tablespoons softened butter

1 cup active sourdough starter

5 1/2 cups all-purpose flour

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Instructions

1. Peel and chop a large russet potato. Boil for 15–20 minutes until fork tender.

2. Drain and mash well. Let cool slightly.

3. In a stand mixer, combine mashed potato, milk, salt, sugar, butter, starter, and flour.

4. Knead with dough hook until smooth and elastic, about 10–15 minutes.

5. Transfer dough to greased bowl, cover, and bulk ferment for 8 hours.

6. Divide and shape into two loaves. Place into greased pans.

7. Cover and let rise 2–3 more hours until doubled.

8. Bake at 350°F for 45 minutes until golden and hollow-sounding.

9. Let cool completely before slicing.

Notes

You can use potato water to make this loaf dairy-free.

For extra flavor, mix in roasted garlic, rosemary, or cheese.

Freezes well for up to 3 months. Slice before freezing for easy toasting.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 190
Sugar: 2g
Sodium: 290mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg