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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 Ways To Live Green Plus Conserve Money In The Kitchen.

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Maybe the food just isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. If you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances can boil water or steam vegetables more quickly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, nonetheless that is not true. Especially if you ensure that the dishwasher is full before starting a cycle. Preserve even more money by air drying or cool drying your dishes as an alternative to heat drying them.

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

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

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