Best Potato Sourdough Bread Recipes

POTATO FLAKE SOURDOUGH STARTER AND BREAD RECIPE

Steps:

• 1. First Time Starter Directions: Mix water, sugar, yeast, and potato flakes. Let ferment on counter for two days. Then feed with starter feeder (below). If you get starter from someone else, you can omit this step.
• 2. Starter Feeder: Combine water, sugar, and potato flakes. Add to starter. Let stand on countertop 8-12 hours, until bubbly. Refrigerate 3 to 5 days, then make bread.
• 3. After using 1 cup of the starter for dough, pour one cup back into container and refrigerate. Discard any other starter or give to friends. Store starter in refrigerator.
• 4. When you are ready to make more bread or every 3 to 5 days add starter feeder mix again. Stir well and leave on the counter overnight or all day (about 12 hours).
• 5. To Make Bread: Add flour, salt, sugar, oil, and water to starter. Mix well. Knead on a floured surface for 5 to 10 minutes. Put dough into a greased bowl. Cover with a wet dish towel and let it rise in a warm place overnight or all day (about 12 hours). Punch down. Knead on a floured surface to get any air bubbles out. Spray 3 loaf pans with cooking spray and divide dough approximately equal into the 3 pans (shaping into loaf form). Let rise 6 to 8 hours, covered loosely. Bake at 350 degrees F. for 25 to 30 minutes.
• 6. Heat a cup of water in the microwave, then with the microwave off, put the dough in there with the steamy water. Works especially well in the winter when it might be hard to find a warm place for the dough to rise.

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.

SOURDOUGH OATMEAL POTATO BREAD

Steps:

• Place ingredients in bread machine pan in the order that they are listed.
• Select dough cycle and press start.
• Turn dough out on lightly floured surface and shape into desired loaf.
• Place in greased loaf pan and let rise, covered, until 1 to 2 inches above edges of pan.
• Be patient, this can take several hours, depending upon how active your sourdough culture is.
• Uncover and bake at 350 degrees F for about 30 minutes, or until done.
• Immediately turn out of pan and cool on wire rack.
• Brush top crust with butter for a soft crust, if desired.
• NOTE: You can use part whole wheat flour (up to 1 1/2 cups) in place of all white flour.
• I recently made this and used only 1/2 cup of whole wheat flour.
• It made a very nice, light wheat bread.

POTATO SOURDOUGH BREAD

Steps:

• 1. Use the potato sourdough starter found in my recipe https://www.justapinch.com/recipes/bread/bread-other-bread/potato-sourdough-starter.html. In a large mixing bowl, stir the hot water very slowly into the starter so as to gradually warm up the temperature of the starter. Add half the whole wheat flour, the yeast, and the wheat gluten, and let set and bubble for 20-30 minutes.
• 2. Next add the remaining whole wheat flour, salt, sorghum or honey, and oil, combining well. Attach the dough hook at this point, or stir by hand. Begin to knead in the bread flour, one cup at a time, for about 5-10 minutes. Keep the dough light and pliable, not a hard lump. You may not need all the bread flour. When dough is smooth and elastic-feeling, kneading is complete. Let dough rest for 20 minutes.
• 3. Shape dough into 2 loaves and place in greased bread pans. The best way to shape is to roll half the dough on an oiled surface into a rectangle, then roll up jelly-roll fashion and pinch the ends. Place seam-side down in bread pan. Allow loaves to rise in a warm place for 45 minutes to an hour. To create a warm place, I fill a sink with hot water and place a cookie sheet over the sink, placing the bread pans on the cookie sheet. Cover loaves lightly with plastic wrap or a clean tea towel.
• 4. Near end of rising time, preheat oven to 350°F for 10 minutes. Place loaves evenly in oven and bake for 35-40 minutes. Bread is done when it tests at 208-210°F with an instant-read thermometer. Or, the loaves will sound hollow when tapped. Remove from pans and cool completely on wire racks.
• 5. To make rolls: Divide dough into 2" balls (3" for buns) and place close together on a lightly greased baking sheet. Let rise 30-45 minutes, then bake at 400°F for 10-12 minutes (12-15 minutes for buns).