Potato Sourdough Bread Recipes

POTATO SOURDOUGH STARTER

Steps:

• Gather the ingredients.
• Peel and cube the potatoes.
• In a large pot, boil the potatoes in 4 cups of water until soft, about 30 minutes.
• Set a colander over a large bowl and drain the potatoes. You'll use both the potato water and the potatoes in the starter, so be sure to reserve the potato water.
• Return the potatoes to the pot and mash using a potato masher or immersion blender.
• Add the mashed potatoes to the potato water. Stir and set aside to cool until lukewarm.
• Stir in the yeast and warm water. Then mix in the bread flour, sugar, and salt.
• Cover the bowl with a clean kitchen towel and let it sit for 24 hours at room temperature.
• Pour the starter into a large jar or 2 smaller jars, cover, and store in the refrigerator. It is now ready to use in your favorite sourdough bread recipe. Enjoy.

SOURDOUGH ROSEMARY POTATO BREAD

Steps:

• Combine the first four ingredients in a large non-metal bowl and blend well.
• Cover and let stand overnight till light and bubbly.
• Do not skip this step!
• Add the next 5 ingredients and 3 c flour.
• Mix in enough of the rest of the flour to make a soft but pliable not quite sticky dough (fingers when touching the dough should come back clean).
• Place dough in an oiled bowl turning once to coat both sides, cover and let rise 2 hours.
• Place dough on counter (lightly floured if needed) divide in 2 or three equal portions and let rest 10 minutes.
• Form into loaf shape and place on greased baking sheet, do not make to thick or this will never get done in the middle.
• Let rise till doubled.
• Just before baking slash the tops with a sharp knife 4-5 times.
• Spray dough and inside of oven w/ water (will need to repeat at least every 15 minutes) and bake in a 350 oven 1 hour for large loaves and 45 minutes for regular sized. Watch carefully to prevent overbrowning. May need to increase bake time depending on the area you live.