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Potato stuffed bread with sourdough starter
Potato stuffed bread with sourdough starter

Before you jump to Potato stuffed bread with sourdough starter recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

Wholesome eating helps bring about a feeling of well being. If we eat more healthy snacks and a lesser amount of of the bad ones we generally feel much better. Eating fresh vegetables helps you feel much better than eating a slice of pizza. Selecting healthier food choices can be tough when it’s snack time. You can spend several hours at the supermarket searching for the right snack foods to help you feel healthy. Why not try some of the following nutritious snacks the next time you need some extra energy?

Whole grain foods are an excellent choice for a fast healthy snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for the afternoon meal. Chips and crackers produced from whole grains can be fantastic for quick snack foods to eat on the go. Whole grains are always better than highly processed grains found in white bread.

A large variety of easy health snacks is easily accessible. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to potato stuffed bread with sourdough starter recipe. To make potato stuffed bread with sourdough starter you need 21 ingredients and 11 steps. Here is how you cook it.

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

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. How to Make Potato Flake Sourdough Starter and Bread Recipe.

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