How to Cook Appetizing Potato stuffed bread with sourdough starter

Potato stuffed bread with sourdough starter. This sourdough bread starter begins with instant potato flakes. When fed properly, this starter will last a very long time. Spread with confectioners' sugar and cinnamon, sprinkle with nuts and raisins, and roll it up jelly-roll.

How to Make Potato Flake Sourdough Starter and Bread Recipe. Discard any other starter or give to friends. Sourdough bread is made entirely using wild yeast — with a strong, active sourdough culture of wild yeast, you Also, note that sourdough breads don't always necessarily taste sour. You can have Potato stuffed bread with sourdough starter using 21 ingredients and 11 steps. Here is how you cook that.

Ingredients of Potato stuffed bread with sourdough starter

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

Depending on how you develop your starter and make your bread, the sour. Start baking sourdough bread at home with a new yeast starter! When this happens, many attempting to create a sourdough starter think it has "died," and they start over. Don't be fooled by this lapse of activity; continue with the schedule and eventually, the desired yeast and bacteria will move.

Potato stuffed bread with sourdough starter instructions

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..

Use her sourdough starter and sourdough bread recipe for ultimate sourdough bread. I am glad to have it again. Use it with this same submitter's (Becky Richardson) recipe for sourdough bread. It makes a delicious sweet dough that I use for french toast. Looking at different websites I found sourdough starters using potatoes instead of wheat or rye.

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