In a world full of bread options, from simple white loaves to artisanal sourdough masterpieces, there’s one bread that often gets overlooked—the glorious Sourdough Potato Bread. Imagine the tang of sourdough mingling with the softness and heartiness of mashed potatoes. Now, imagine that in every single slice. Tempting, right?
Whether you’re an avid bread baker or just starting your sourdough journey, sourdough potato bread offers a unique combination of flavors and textures that will quickly become a favorite at the dinner table (or breakfast, or lunch, or any excuse to eat bread, really).
Let’s dive into what makes this bread special and how you can bake your own loaf that’s equal parts chewy, flavorful, and soft like a cloud. (Plus, who doesn’t want to sneak more potatoes into their diet?)
What is Sourdough Potato Bread?
Sourdough Potato Bread is exactly what it sounds like—a hybrid of sourdough bread and mashed potatoes. By adding mashed potatoes into the dough, you give the bread an extra boost of moisture and tenderness, making it fluffier than your standard sourdough. The potatoes also help keep the bread fresher for longer (if it even lasts that long without getting devoured!).
You get the tangy flavor of sourdough, the dense yet soft texture of potato bread, and a golden crust that crackles just right. It’s like the bread version of a hug from Grandma.
Why Add Potatoes to Bread?
You might be thinking, “Why potatoes? I thought bread was just flour, water, yeast, and salt!” Well, it’s all about texture and taste. Potatoes, being naturally starchy, create a softer crumb and a bit of natural sweetness that balances the tangy nature of sourdough. Plus, the moisture in the potatoes helps keep your bread from turning into a brick after a couple of days. It’s a simple addition with a delicious payoff.
Benefits of Sourdough Potato Bread
Let’s not just bake for the fun of it (although, baking for the sake of deliciousness is reason enough!). Sourdough potato bread comes with a few extra perks:
- Longer Freshness: Thanks to the potatoes, this bread stays fresh longer than your typical loaf.
- Unique Flavor Profile: You’ll get a mellow sourdough tang with a slightly sweet and earthy undertone from the potatoes.
- Better Texture: Softer and more tender crumb with a perfect crust—ideal for sandwiches, toast, or just eating plain!
- Nutrient Boost: Potatoes add an extra layer of nutrients, including vitamins and fiber. It’s like adding a little health boost to your bread without sacrificing any flavor.
How to Make Sourdough Potato Bread
Ready to get your hands doughy and potato-y? Here’s a basic recipe to help you bake a perfect loaf of sourdough potato bread at home.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Active sourdough starter | 100g |
| Bread flour | 500g |
| Mashed potatoes (unseasoned) | 150g |
| Warm water | 300ml |
| Salt | 10g |
| Olive oil | 1 tbsp |
Instructions:
Step 1: Prepare Your Sourdough Starter
First things first, you’ll need a bubbly, active sourdough starter. Feed your starter about 4-6 hours before starting your dough so it’s nice and lively by the time you’re ready to mix. (The starter should pass the float test—take a bit of starter and drop it into water; if it floats, it’s ready to go!)
Step 2: Cook and Mash the Potatoes
Boil your potatoes (if you haven’t already) until they’re soft enough to mash. Mash them until smooth and let them cool down. No need for butter or seasoning—keep them simple!
Step 3: Mix the Dough
In a large mixing bowl, combine the sourdough starter and water. Stir until the starter is mostly dissolved. Then, add in your bread flour and mashed potatoes. Stir everything together until it forms a shaggy dough. At this point, the dough will be sticky, but that’s okay!
Step 4: Let the Dough Rest
Once your dough is mixed, let it rest for about 30 minutes. This resting period, known as the “autolyse” stage, allows the flour to fully hydrate and the gluten to start developing.
Step 5: Add Salt and Knead
After resting, sprinkle the salt over the dough and gently knead it. You can use a stretching and folding technique, pulling up the dough from one side and folding it over itself. Repeat this for 4-5 minutes until the dough starts to come together.
Step 6: Bulk Fermentation
Cover the dough and let it ferment at room temperature for 3-4 hours. Every 30 minutes during the first two hours, perform a series of stretches and folds to strengthen the dough. You’ll notice the dough becoming more elastic and smooth with each fold.
Step 7: Shape the Dough
Once the dough has doubled in size, it’s time to shape it. Turn the dough out onto a lightly floured surface and shape it into a round loaf or place it in a loaf pan.
Step 8: Second Rise
Let the shaped dough rise again for 2-4 hours at room temperature or overnight in the fridge. If you opt for the overnight method, it will develop even more flavor. (Plus, you can sleep off the carb cravings.)
Step 9: Bake the Bread
Preheat your oven to 450°F (230°C). If using a Dutch oven, heat that as well. Carefully place your dough into the preheated Dutch oven, score the top with a sharp knife, and cover it with the lid. Bake for 20 minutes with the lid on, then remove the lid and bake for another 20-25 minutes until golden brown.
Step 10: Cool and Enjoy
Once baked, remove the bread from the oven and let it cool on a wire rack. The hardest part here is waiting for it to cool down before slicing in—but trust me, it’s worth it.
How to Enjoy Sourdough Potato Bread
Now that you’ve baked a loaf (and resisted the urge to eat the entire thing in one sitting), how do you enjoy it? Here are a few ideas:
- Toasted with Butter: The simplest, yet most satisfying option. Toast a slice and slather it with butter, or better yet, garlic butter!
- Grilled Cheese: Sourdough potato bread’s sturdy texture makes it perfect for gooey, melty grilled cheese sandwiches.
- Avocado Toast: Upgrade your avocado toast game by using a thick slice of this potato-sourdough goodness.
- Dunk in Soup: Nothing beats dipping a crusty slice into a bowl of hot soup or stew.
Final Thoughts
Sourdough potato bread is the hero we didn’t know we needed. It combines the best of two worlds—sourdough’s signature tang and potato bread’s fluffy comfort. Whether you’re slathering it with jam, making a gourmet sandwich, or just eating it plain, this bread is bound to elevate your baking game.
So, roll up your sleeves, grab those potatoes, and get ready to bake the bread you never knew you were missing. You’ll soon realize that adding potatoes to sourdough is as brilliant as putting fries inside a sandwich—unexpected, but oh-so-good! Read more: Top 6 Fresh Milled Flour Recipes