Sourdough Potato Bread Recipe


| 4/29/2015 8:44:00 AM


sourdough potato bread

Recently we had a bout of cool, stormy, spring weather. Cool weather always makes me hunger for homemade bread, particularly sourdough bread. And since my foodie grand-daughter and I had recently made a beautiful batch of sourdough carrot bread, the starter was bubbling away waiting for a new creation.

There are a few breads that I make over and over; Sourdough Oatmeal and Greek Country Bread come to mind. But usually I like to experiment and try something new. So this time it was light sourdough potato bread. Like most potato breads, this one was soft and moist but it also had a nice crusty surface. The sourdough starter added tangy flavor that usually isn’t present in potato bread.

How to Make Your Own Sourdough Starter

There are many ways to make a sourdough starter. I personally prefer to use the method found on my website Make Your Own Sourdough Starter. Over the years Mother Earth News has published several articles about making your own sourdough starter, including Creating Homemade Sourdough Bread From a Starter Mix, and a previous blog post, A Beginner’s Guide to Sourdough. No matter which method is used, your starter will eventually be populated with the local wild yeasts found in your particular geographical area. You may start with a dried starter purchased on your San Francisco vacation, but after a few weeks that starter will be less San Francisco sourdough and more Peoria sourdough or Austin sourdough. That isn’t a bad thing. San Francisco may be famous for their sourdough breads, but I guarantee that your bread will be delicious too.

Sourdough Potato Bread Recipe

• 1 large Russet potato
• 2 tbsp melted butter
• ¾ cup potato cooking water
• 2 cups sourdough starter
• 3 cups unbleached all-purpose flour
• 2 ½ cups Kamut flour
• 1 tsp salt

1. Peel and dice the potato. Boil until tender. Drain and reserve ¾ cup of the cooking water.



2. Mash the potato and let cool to room temperature.



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