Sourdough Potato Bread – Adding sourdough to an existing recipe
This is a recipe I developed yesterday with Pam Beach. This was an interesting example of taking my potato bread recipe and integrating sourdough starter. This is not as complicated as it sounds. If you look at my sourdough starter directions, I use a 100% hydration formula meaning the starter is equal weight of flour of water. WEIGHT – not volume. You really need a scale to do this. (As I said to Pam – get over it 🙂 )
There are two kinds of sourdough recipes: ones without any commercial yeast and those that use commercial yeast also. This is the later. The purpose of the starter is to act as the sponge for additional flavour. This makes the recipe quick as dough rises slowly when it relies on the starter yeast only.
So when I pull 250 g of starter that represents 125 g of water and 125 g of flour. The original recipe calls for 118 g of water so we are a bit over. My starter tends to also be more like 110% meaning 110% water to flour. I like a soft starter. So I added in 65 grams of flour to compensate for the extra water and less flour.
When you are developing a recipe like this for the first time it is important to keep detailed notes. I start out printing the original recipe then record all details as I go. The dough was wetter than I wanted so I ended up adding more flour. I measured 1/2 cup (65 g) of flour and pulled from there. That way I knew how much I added.
Also I don’t usually measure the temp of the loaf when done on recipes I make regularly. I know my oven. But on a new recipe it is important. In the original recipe I used 45 minutes. When I measured the resulting loaf the inside temp was 200F so I knew to remove 5 minutes for the next time.
A recipe is a starting point. Below Pam made two similar loafs. One using almond milk, the second with water in place of the milk. They were done for family members that have allergies.
- Sourdough Starter - 250 g (7/8 cup)
- Bread Flour - 2½ cups (330 g)
- Instant Potato Flakes - ⅓ cup (27 g)
- Sugar - 2 TBSP (25 g)
- Instant Yeast - 2.25 tsp (7 g)
- Salt - 1 tsp (6 g)
- Olive Oil - 2 TBSP (27 g)
- Milk - ¾ cup (183 g)
- Olive Oil - 1 TBSP (14 g)
- Measure 250 g of starter into mixer bowl.
- Combine flour, potato flakes, sugar, yeast and salt in a bowl.
- Measure milk and olive oil. Combine and warm (~95°F, 35°C).
- Add milk/olive oil and flour mixture to the mixer bowl going back and forth.
- Knead 8-10 minutes
- Place the dough in a lightly greased bowl.
- Cling wrap bowl.
- Ferment for 45 min. Ripe Test
- Gently deflate the dough and place on a lightly dusted surface.
- Form and place on the greased pan.
- Drape wrap over and proof for 30 min. Ripe Test
- Place pizza stone on the bottom shelf of the oven.
- Preheat the oven to 350°F/180°C/Gas 4. Give the oven an extra 5 minutes after it reaches temperature for the stone to also heat up fully.
- Score the loaf. Brush with olive oil.
Bake for 40 minutes
or until a thermometer inserted into the center registers at least 190°F/88°C.
- Cool on a wire rack.