Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, potato stuffed bread with sourdough starter. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Potato stuffed bread with sourdough starter is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Potato stuffed bread with sourdough starter is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook potato stuffed bread with sourdough starter using 21 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Potato stuffed bread with sourdough starter:
- Take Starter feeding:
- Get 50 gr cold starter from fridge
- Make ready 50 gr all purpose flour
- Prepare 25 gr whole wheat flour
- Make ready 50 ml water
- Prepare Dough ingredients:
- Make ready 100 gr all purpose flour
- Get 50 gr whole wheat flour
- Take 75 ml water
- Take 1 tsp salt - given after autolyse
- Prepare 1 tsp oil (olive oil / vegetable oil) - given after autolyse
- Make ready Potatoes Stuffing:
- Get 200 gr boiled and mashed potatoes
- Take 1/2 tsp salt
- Make ready 1/4 tsp chili powder
- Prepare 1/4 tsp coriander powder
- Prepare 1/4 tsp cumin powder (optional)
- Make ready 1 pcs chili
- Prepare 15 gr chopped onion
- Get 1 tbsp oil
- Make ready 1 tbsp water
One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious. Potato sourdough starter uses potato water and mashed potatoes to capture.
Instructions to make Potato stuffed bread with sourdough starter:
- 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.
- 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)
- 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.
- Cover the bowl with wet towel. Place the bowl in the fridge for overnight cold fermentation.
- 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.
- 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.
- 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.
- 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.
- 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.
- Transfer it out to the plate and continue to bake another paratha.
- Serve it with any condiments such as chutney / yogurt.
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