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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 Make Healthy Eating A Part of Your Day-To-Day Life.

Deciding to eat healthily provides incredible benefits and is becoming a more popular way of living. The overall economy is affected by the number of individuals who are dealing with health conditions such as high blood pressure, which is directly related to poor eating habits. Although we’re always being counseled to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. People typically think that healthy diets call for much work and will significantly change the way they live and eat. It is possible, however, to make some simple changes that can start to make a positive impact to our everyday eating habits.

The first change to make is to pay more attention to what you buy when you do your food shopping because it is likely that you are inclined to pick up many of the things without thinking. For instance, if you eat cereal for your breakfast, do you ever look to see what the sugar and salt content is before getting it? Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart at the same time. If you’d rather not eat oatmeal on its own, try adding fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.

As you can see, it is easy to start making healthy eating a part of your daily lifestyle.

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

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

Stir liberally, and then wait another eight hours. Transfer the mixture to the fridge; after five days, pour eight ounces of the starter into a measuring cup. How to create a potato based sourdough starter. Mash the potatoes with the water to make a potato slurry. Add flour, sugar and salt, stir to combine.

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