Sourdough Potato Bread
This Sourdough Potato Bread is made with active sourdough starter and mashed potatoes for the softest, fluffiest loaf. It’s easy to make and perfect for homemade sandwiches.
Servings 16 slices
Calories 165kcal
Equipment
- Straight-sided container (optional, for bulk fermentation)
Ingredients
- 1 small (227 grams) russet potato peeled and cut into 1-inch cubes
- 1 cup (240 grams) whole milk cold
- 4 tablespoons (57 grams) unsalted butter cold
- ¼ cup (50 grams) granulated sugar
- 4 teaspoons (11 grams) Diamond Crystal Kosher Salt use 2 teaspoons if substituting with Morton's brand or table salt
- ½ cup (100 grams) active sourdough starter
- 1 ¾ cups (420 grams) bread flour
Instructions
- About 6–12 hours before mixing the dough, feed your sourdough starter so it’s active, bubbly, and roughly doubled in size.
- Add the peeled, cubed potato to a small saucepan and cover with cold water. Bring to a boil and cook for 10–15 minutes, or until the potatoes are very soft. Drain well, then return them to the saucepan and mash thoroughly until smooth with no large chunks remaining.1 small (227 grams) russet potato
- While the potatoes are still warm, add the milk, butter, sugar, and salt. Whisk until the butter is fully melted and the mixture cools to about 80–90°F (warm, but not hot). Once cooled, whisk in the active sourdough starter.1 cup (240 grams) whole milk, 4 tablespoons (57 grams) unsalted butter, ¼ cup (50 grams) granulated sugar, 4 teaspoons (11 grams) Diamond Crystal Kosher Salt, ½ cup (100 grams) active sourdough starter
- Transfer the potato mixture to a large bowl. Add the bread flour and mix with your hands until all the flour is fully hydrated and a sticky dough forms. Cover and let the dough rest for 20 minutes.1 ¾ cups (420 grams) bread flour
- Lightly wet your hands. Grab one side of the dough, stretch it up gently, and fold it over the center. Rotate the bowl 90° and repeat until all four sides have been folded. Cover and rest for 15 minutes.Repeat this process 3 more times for a total of 4 stretch-and-fold sets, resting 15 minutes between each.
- Cover the dough and let it rise until bubbly and roughly doubled in size, about 4–12 hours (or longer) depending on room temperature and starter strength. Tip: A straight-sided container makes it easier to track the rise.
- Lightly flour your work surface and gently turn out the dough. Stretch it into a rectangle. Fold the long sides toward the center, then roll the dough up tightly like a jelly roll. Place seam-side down into a 9×5-inch loaf pan. Note: This dough is naturally sticky due to the potatoes—use flour as needed to prevent sticking.
- Cover and let the dough proof at room temperature for 1–3 hours, or until it rises to the top of the loaf pan. Alternatively, refrigerate overnight, then let the dough proof at room temperature for 3–4 hours (or longer) before baking.
- About 20 minutes before baking, preheat the oven to 375°F. Bake for 45–50 minutes, or until the loaf is deeply golden and the internal temperature reaches about 190°F. For a slightly taller, crustier loaf, you can cover the loaf pan with a second loaf pan or place it inside a lidded Dutch oven.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 2 hours before slicing.
Notes
- Storage: Store bread in airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 165kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 283mg | Potassium: 120mg | Fiber: 1g | Sugar: 4g | Vitamin C: 2.6mg | Calcium: 26.5mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
