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.

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 don't need any fancy ingredients to "capture" the wild yeast or. Looking at different websites I found sourdough starters using potatoes instead of wheat or rye.

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, potato stuffed bread with sourdough starter. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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.

Potato stuffed bread with sourdough starter is one of the most well liked of recent trending foods in the world. It's simple, it's quick, it tastes delicious. It is enjoyed by millions every day. They're nice and they look wonderful. Potato stuffed bread with sourdough starter is something which I've loved my entire life.

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

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

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

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. There's another sourdough starter, however, that rightfully deserves the unofficial title of "Easiest Culture to Keep." Instead of requiring a week or two Potato flakes yield a super soft dough that melts in your mouth once baked.

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..

In contrast with the more familiar San Francisco-style starter, the potato. A sourdough starter that uses the liquid from boiled potatoes to attract wild yeast. Only two days and already my starter is bubbly and smelling like sourdough!! I can't wait to make some bread. Thanks so much for the recipe.

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