Sourdough Potato Bread

Mashed potatoes - A great way to use leftover mashed potatoes or make with 1 large russet potato. You could also use potato flakes made into mashed potatoes for a super fast alternative.

Milk - I prefer whole milk. For a dairy free option: can also substitute milk with potato water (the water the potato boiled in).

Salt

Sugar

Butter - For a dairy free option use softened coconut oil or vegan butter.

Sourdough starter - Active and bubbly. It should be fed 4 to 12 hours before starting the recipe. If you are new to sourdough check out my post on how to make a sourdough starter.

All-purpose flour - I love that this bread is made with all-purpose flour. No fancy flours. If you are milling your own grain you can use hard white wheat.

subheading: Tools you may need:

Stand mixer

Loaf pans

Bench scraper

Large bowl

Directions at farmhouseonboone.com

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