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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.
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Ingredients requirements - Potato stuffed bread with sourdough starter:
- Take for Starter feeding:
- Provide 50 gr for cold starter from fridge
- Get 50 gr - all purpose flour
- Make ready 25 gr of whole wheat flour
- Require 50 ml water
- Give Dough ingredients:
- Require 100 gr all purpose flour
- Require 50 gr - whole wheat flour
- Get 75 ml of water
- Need 1 tsp - salt - given after autolyse
- Give 1 tsp oil (olive oil / vegetable oil) - given after autolyse
- Give - Potatoes Stuffing:
- Provide 200 gr for boiled and mashed potatoes
- You need 1/2 tsp of salt
- Get 1/4 tsp - chili powder
- Give 1/4 tsp of coriander powder
- Take 1/4 tsp - cumin powder (optional)
- You need 1 pcs for chili
- Provide 15 gr - chopped onion
- Make ready 1 tbsp for oil
- Provide 1 tbsp - water
This recipe for a classic Potato Flake Amish Friendship Bread sourdough starter uses mashed potato flakes and is dairy free and easy to make! Most of the recipes at the Friendship Bread Kitchen use the traditional Amish Friendship Bread Starter, but a few of our avid bakers prefer this Potato. A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. If this is your first time making sourdough, I'd recommend starting with all-purpose flour because it tends to How to Use This Starter in Bread Recipes.
Potato stuffed bread with sourdough starter start cooking:
- 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.
Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. 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.
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