Recipe of Homemade Potato stuffed bread with sourdough starter

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, potato stuffed bread with sourdough starter. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Potato stuffed bread with sourdough starter is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Potato stuffed bread with sourdough starter is something which I have loved my whole life.

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. This starter is also inexpensive to make, using only three.

To begin with this recipe, we have to prepare a few ingredients. You can have potato stuffed bread with sourdough starter using 21 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Potato stuffed bread with sourdough starter:

1. Prepare Starter feeding:
2. Prepare 50 gr cold starter from fridge
3. Take 50 gr all purpose flour
4. Get 25 gr whole wheat flour
5. Prepare 50 ml water
6. Get Dough ingredients:
7. Get 100 gr all purpose flour
8. Make ready 50 gr whole wheat flour
9. Take 75 ml water
10. Make ready 1 tsp salt - given after autolyse
11. Take 1 tsp oil (olive oil / vegetable oil) - given after autolyse
12. Take Potatoes Stuffing:
13. Make ready 200 gr boiled and mashed potatoes
14. Take 1/2 tsp salt
15. Make ready 1/4 tsp chili powder
16. Prepare 1/4 tsp coriander powder
17. Take 1/4 tsp cumin powder (optional)
18. Prepare 1 pcs chili
19. Take 15 gr chopped onion
20. Prepare 1 tbsp oil
21. Take 1 tbsp water

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 If this is your first time making sourdough, I'd recommend starting with all-purpose flour because it tends to behave the most predictably. Looking at different websites I found sourdough starters using potatoes instead of wheat or rye.

Instructions to make Potato stuffed bread with sourdough starter:

1. 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.
2. 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)
3. 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.
4. Cover the bowl with wet towel. Place the bowl in the fridge for overnight cold fermentation.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Transfer it out to the plate and continue to bake another paratha.
11. Serve it with any condiments such as chutney / yogurt.

Since wild yeast are present in all flour, the easiest way to If this is your first time making sourdough, I'd recommend starting with all-purpose flour because it tends to behave the most predictably. Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. I wonder if it is possible to just grate raw potatoes or other starchy vegetables and use them. I still have some self-made wheat sourdough starter at home.

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