Potato stuffed bread with sourdough starter. Check Out Sourdough Starter Crock On eBay. Fill Your Cart With Color Today! Traditional sourdough starter replacement methods involve replacing a cup of flour with starter, but since potato flake starter contains more liquid than San Francisco-style (it has an apple sauce consistency rather than a batter-like one), I recommend trying to sub out a cup of liquid first.

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Potato stuffed bread with sourdough starter The potato flakes result in a very soft dough with a slightly sweet taste, adding another dimension to typical sourdough bread. Prepare the potatoes for the stuffing: In a non-stick pan, heat the oil and add the chopped onion, chili. Add the mashed potatoes, spices (salt, chili powder, coriander & cumin powder).

You can make Potato stuffed bread with sourdough starter use 21 ingredients and 11 the steps. Here guides how you make it.

The main ingredient Potato stuffed bread with sourdough starter as follows:

Prepare of Starter feeding:.
You need 50 gr of cold starter from fridge.
You need 50 gr of all purpose flour.
Provide 25 gr of whole wheat flour.
You need 50 ml of water.
You need of Dough ingredients:.
Prepare 100 gr of all purpose flour.
You need 50 gr of whole wheat flour.
You need 75 ml of water.
Provide 1 tsp of salt - given after autolyse.
Prepare 1 tsp of oil (olive oil / vegetable oil) - given after autolyse.
Provide of Potatoes Stuffing:.
Prepare 200 gr of boiled and mashed potatoes.
You need 1/2 tsp of salt.
You need 1/4 tsp of chili powder.
You need 1/4 tsp of coriander powder.
Provide 1/4 tsp of cumin powder (optional).
Prepare 1 pcs of chili.
Prepare 15 gr of chopped onion.
You need 1 tbsp of oil.
Provide 1 tbsp of water.

Combine potatoes and water in a small stock pot or medium saucepan. Drain cooking liquid into a large glass measuring cup. 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 medium potatoes.

Steps Potato stuffed bread with sourdough starter

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..

The bread flour can be replaced with all-purpose, wheat, or rye flour, making it a flexible recipe that can be pulled together easily. Pour the cooking water into a separate container to allow it to cool, and mash the potato. Place the mashed potato into a one-quart mason jar, and cover it with the cooking water that you set aside previously. Starter Feeder: Combine water, sugar, and potato flakes. How to create a potato based sourdough starter.