Monday, February 13, 2012

Sourdough Potato Bread

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.

Sourdough Potato Bread

Makes 3 loaves or many rolls


2 cups active sourdough starter
1 medium potato
2 cup water (or milk)
1/4 cup oil
1/4 cup honey
3 tsp salt
1 T soy lecithin (optional)
1/8 tsp vitamin C (optional)
2 T vital gluten (optional)
1 egg
6-7 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.
Mix well.
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.

4 comments :

  1. Gina--
    I was given amish friendship bread starter but I do not want the sweet breads all the time. It was 1 cup flour, 1 cup sugar and 1 cup milk. I believe I converted it to a regular sourdough by eliminating the sugar and only feed it with equal amounts of flour and water. It seems to do what I think starters are supposed to do. It smells good (nice and sour) and has the clear liquid on the top. I keep it in the frig until Sat. when I use it to make bread. Do you think I successfully made a yeast bread starter or not? I have a small amount in my freezer in case I destroy my starter. Can I resurrect it by feeding it 2 cups of flour and water?
    Alice

    ReplyDelete
  2. Alice-
    I have never tried using an Amish friendship bread starter. But it won't hurt to try! Let me know how it works!
    Gina

    ReplyDelete
  3. Gina,

    I use a little different version of your recipe. What I do is start with 3 cups flour, warm milk, and sourdough starter as a sponge and let this ferment overnight.

    First thing in the morning I cook the potato, let it cool, and proceed with the rest. I also add 1 tsp of baking soda.

    Been very successful for me and even my wife will eat my whole wheat bread.

    Alice,

    It is easy to make sweet breads with a sourdough starter. What I do is eliminate the overnight sponge and simply proceed with the bread recipe in one go...never gives a chance for the lactic acid to build up as happens in an overnight sponge.

    If you want the sourness in the bread use the overnight sponge. AND the amount of baking soda regulates the acid bite so experiment a bit with more or less soda. Start with 1 tsp.

    Winston

    ReplyDelete
  4. This is the most awesome, easiest to make bread I have ever made and I have been baking bread for my family for over 34 years. Thank you for this recipe and your wonderful blog site. I really enjoy it. Lisa L.

    ReplyDelete

I'm still learning how to be a joyful homemaker and I'd love to hear from you!

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