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“This is my mom's recipe for sourdough that she has been making for years. We both keep a jar of the starter in our fridge ready to bake up a batch. It is a sweeter and more tender version than the tangy San Francisco sourdough, but a great breakfast bread. My son is totally spoiled by having this bread so often for breakfast and is sad when the last slice is gone. We eat one loaf while it is fresh and warm and freeze the second loaf for eating later.”
2 loaves

Ingredients Nutrition


  1. To make the starter for the sourdough - stir together in a jar or container 1 cup water, 3 T potato flakes and 1/2 cup sugar. Let sit on counter for 8 hours. Store in refrigerator until ready to use. Let sit at least 2-3 days in fridge before making bread initially. You will need to do this twice so you will have enough starter to make your first batch of bread. I like to have extra to give away as well. To feed it just repeat the same proportions and let sit on the counter each time. It needs to be somewhat active before using it in your bread recipe. I feed my starter every week or two to keep it active.
  2. When ready to prepare bread measure out 1 1/2 cups starter into a large mixing bowl. Add the remaining ingredients in order listed stirring and mixing well. You will have to knead in the last 1 to 2 cups of flour as it will be too difficult to stir in all the flour by hand. Cover bowl with plastic wrap and let sit on counter for 8 hours to rise. This is a slow rising dough - especially in cooler weather. Divide dough into halves and place each half into 1 greased 8 1/2" x 4 1/2" loaf pans. You may need to add a little more flour to the dough halves when working with them as they may be sticky. I use a scale to portion my dough out so it is even. But you don't have to do this. Cover pans with sprayed plastic wrap and let sit on counter and to rise another 7 to 8 hours. Carefully remove the plastic wrap - if it is sprayed well the wrap should not stick to your dough. Preheat oven to 350 degrees and bake in oven for 30 minutes or until instant read thermometer reaches 190 degrees. Put pans on wire rack and let cool 5 minutes and then turn out of pans. Slice and enjoy! I typically stir up my bread dough first thing in the morning so it will have the day to rise. Punch it down and divide it into loaves late in the evening and let it sit and rise over night and bake first thing in the morning - this way we will have fresh sourdough bread for breakfast the next morning. Most of the time needed to prepare this bread is just rising time so it is inactive. It is very much worth the wait!

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