Recipe: Perfect Potato stuffed bread with sourdough starter
Potato stuffed bread with sourdough starter. Potato sourdough starter uses potato water and mashed potatoes to capture a yeast for sourdough bread baking. It calls for only three potatoes. Potato sourdough starter produces a milder sourdough bread than the stronger rye or wheat starters.
Discard any other starter or give to friends. A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. Since wild yeast are present in all flour, the easiest way to make a starter is simply by combining flour and water and letting it sit for several days. You can cook Potato stuffed bread with sourdough starter using 21 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Potato stuffed bread with sourdough starter
- You need of Starter feeding:.
- It’s 50 gr of cold starter from fridge.
- You need 50 gr of all purpose flour.
- It’s 25 gr of whole wheat flour.
- It’s 50 ml of water.
- You need of Dough ingredients:.
- It’s 100 gr of all purpose flour.
- You need 50 gr of whole wheat flour.
- You need 75 ml of water.
- Prepare 1 tsp of salt – given after autolyse.
- You need 1 tsp of oil (olive oil / vegetable oil) – given after autolyse.
- You need of Potatoes Stuffing:.
- You need 200 gr of boiled and mashed potatoes.
- You need 1/2 tsp of salt.
- You need 1/4 tsp of chili powder.
- Prepare 1/4 tsp of coriander powder.
- It’s 1/4 tsp of cumin powder (optional).
- You need 1 pcs of chili.
- It’s 15 gr of chopped onion.
- It’s 1 tbsp of oil.
- It’s 1 tbsp of water.
You don't need any fancy ingredients to "capture" the wild yeast or. But where does the path to sourdough bread begin? Right in your own kitchen, with your own homemade sourdough starter. The method you'll read here for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your great-grandma's diary.
Potato stuffed bread with sourdough starter step by step
- Mix the starter feeding ingredients in a bowl and let it be in room temperature for 2-3 hours. It will be double in volume. The starter is happy for you to use them..
- When the starter is double in volume, mix it all togehter with 150 gr mixed flour and 75 ml water. Mix them well and form it as a ball of dough. It will be sticky and let it be sticky. Cover the bowl with towel. Keep it in room temperature for 30-40 minutes (Autolyse phase).
- After 30-40 minutes, Give 1 tsp salt and 1 tsp oil to the dough. Mix them well by folding the dough. Form a dough. Let it rest in room temperature for 30 minutes..
- Cover the bowl with wet towel. Place the bowl in the fridge for overnight cold fermentation..
- Bring it out to the counter top when you are ready to bake. Punch down the dough. On lightly flour dusted counter, divide the dough into 4 pieces and shape it as ball. Let it do bench rest while preparing the potatoes..
- Prepare the potatoes for the stuffing: In a non-stick pan, heat the oil and add the chopped onion, chili. Stir it for 1 minutes. Add the mashed potatoes, spices (salt, chili powder, coriander & cumin powder). Mix them well. Add some water and cook it until it is homogenised with the spices and the water is dried out. Transfer it out to the plate. Let it cool down for 5 minutes..
- Take one piece of the dough, roll it flat (not too thin – 1 cm thickness). If the dough is very sticky, sprinkle flour on surface of the dough and the counter top/table..
- Take one tablespoon of the mashed potatoes. Place it in the middle and cover it with the dough. Pinch it in the middle. Form a flat ball. Roll it flat with rolling pin. Do not press it too hard, it will cause the dough broken/ form a hole. Use your gently feeling and roll it flat..
- Heat your non-stick pan with 1 teaspoon cooking oil. Place the flat stuffed dough on the pan. Bake it with medium heat on both side for 1-2 minutes. It will puff and push out some steams. It was awesome to see it puffed. To make it crispy, add another teaspoon cooking oil on other side of the bread while baking it..
- Transfer it out to the plate and continue to bake another paratha..
- Serve it with any condiments such as chutney / yogurt..
Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I still have some self-made wheat sourdough starter at home. So I could mix a bit of that with my grated potatoes. This recipe for a classic Potato Flake Amish Friendship Bread sourdough starter uses mashed potato flakes and is dairy free and easy to make!