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Before you jump to Potato stuffed bread with sourdough starter recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is today a great deal more popular than before and rightfully so. The overall economy is affected by the number of people who suffer from health conditions such as hypertension, which is directly associated with poor eating habits. There are more and more efforts to try to get us to follow a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically believe that healthy diets call for a lot of work and will significantly alter the way they live and eat. It is possible, however, to make a few simple changes that can start to make a good impact on our everyday eating habits.
Initially, you will need to be extremely careful when you are shopping for food that you don’t automatically put things in your basket that you no longer wish to eat. As an example, most likely you have never checked the box of your favorite cereal to find out how much sugar it contains. One nutritious alternative that can give you a good start to your day is oatmeal. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a usual part of your new healthy eating regimen.
Hence, it should be fairly obvious that it’s easy to add healthy eating to your everyday life.
We hope you got insight from reading it, now let’s go back to potato stuffed bread with sourdough starter recipe. You can cook potato stuffed bread with sourdough starter using 21 ingredients and 11 steps. Here is how you do that.
The ingredients needed to prepare Potato stuffed bread with sourdough starter:
- Take Starter feeding:
- Provide 50 gr cold starter from fridge
- Use 50 gr all purpose flour
- Use 25 gr whole wheat flour
- You need 50 ml water
- Use Dough ingredients:
- Use 100 gr all purpose flour
- Get 50 gr whole wheat flour
- Take 75 ml water
- You need 1 tsp salt - given after autolyse
- Get 1 tsp oil (olive oil / vegetable oil) - given after autolyse
- Provide Potatoes Stuffing:
- Take 200 gr boiled and mashed potatoes
- You need 1/2 tsp salt
- Get 1/4 tsp chili powder
- Prepare 1/4 tsp coriander powder
- Provide 1/4 tsp cumin powder (optional)
- Take 1 pcs chili
- Prepare 15 gr chopped onion
- Prepare 1 tbsp oil
- You need 1 tbsp water
Steps 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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