Recipe: Delicious Potato stuffed bread with sourdough starter

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Add the mashed potatoes, spices (salt, chili powder, coriander & cumin powder). Homemade sourdough bread has to begin with a sourdough starter. This is often just water, yeast, and flour, but it can also be made with potato flakes. You can cook Potato stuffed bread with sourdough starter using 21 ingredients and 11 steps. Here is how you cook it.

Ingredients of Potato stuffed bread with sourdough starter

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

The potato flakes result in a very soft dough with a slightly sweet taste, adding another dimension to typical sourdough bread. 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. The bread flour can be replaced with all-purpose, wheat, or rye flour, making it a flexible recipe that can be pulled together easily.

Potato stuffed bread with sourdough starter step by step

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..

On the second day, feed the starter the same amount of sugar, hot water and potato flakes you used at the beginning of the project, but don't add the commercial yeast. Stir liberally, and then wait another eight hours. Transfer the mixture to the fridge; after five days, pour eight ounces of the starter into a measuring cup. First Time Starter Directions: Mix water, sugar, yeast, and potato flakes. Let ferment on counter for two days.

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