I have learned so much from you readers. While I've adjusted and came up with a few new recipes myself, I've never taken a yeast bread and adapted it to sourdough.
But one reader took my potato yeast bread and turned it to a sourdough bread and found a real winner!
We love this sourdough potato bread. The potatoes takes a little more time but adds softness to the bread. This recipe also contains an egg so it is a little richer then the Whole Wheat Sourdough. If you have struggled to make 100% whole wheat sourdough, try this recipe. It also give the option for some dough enhancers.
Makes 3 loaves or many rolls
2 cups active sourdough starter
1 medium potato
2 cup water (or milk)
1/3 cup oil
1/3 cup honey
1 1/2 tsp salt
1 T soy lecithin (optional)
1/8 tsp vitamin C (optional)
2 T vital gluten (optional)
7 cups whole wheat flour, approximate measure
Cover potatoes with water and cook until soft. Drain water and save. Mash potatoes adding a little of the potato water if needed. You should have at least one cup of mashed potato. Allow to cool to warm.
Measure potato water, adding more water if needed to make 2 cups OR use milk in place of water.
Combine starter, mashed potatoes, water, oil, honey, salt, soy lecithin, vitamin C, gluten flour, and egg.
Add three cups of flour and mix. Add flour until dough doesn't stick to sides of bowl.
Stop mixer and allow to rest for ten minutes.
Knead for five minutes with kneading hook on medium speed or by hand.
Place dough into oiled bowl, spray top with oil and cover. Allow to raise for 3-4 hours or nearly double.
Form into three loaves or rolls. Place in greased bread pans. Allow dough to rise until double, probably 2-3 hours.
Bake bread at 350 degrees for 30- 35 minutes. Remove from pans. Cool.
For more sourdough inspiration see my sourdough page or Yeastspotting.