Easiest Way to Make Homemade Potato stuffed bread with sourdough starter

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The ingredients needed to make Potato stuffed bread with sourdough starter:

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

Sourdough baking is as much art as science. The method you'll read here for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your great-grandma's diary. But it's the tried-and-true method we use for making starter here at King Arthur, and. A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking.

Instructions 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.

But it's the tried-and-true method we use for making starter here at King Arthur, and. A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking. Since wild yeast are present in all flour, the easiest way to make a starter is simply by combining flour and water and letting it sit for several days. You don't need any fancy ingredients to "capture" the wild yeast or. Looking at different websites I found sourdough starters using potatoes instead of wheat or rye.

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