In my kitchen, we cherish down-to-earth recipes that unite loved ones. I'm excited to share one of our go-to's: sourdough potato chunk bread.
This bread, packed with soft potato pieces, is especially good with your favorite soup or as a side to any charcuterie board - because it's so flavorful all on its own!
– active sourdough starter – raw potatoes – potato water or milk – all-purpose flour
Roughly mash your cooked potatoes with some milk or the water they were cooked in. Leave some large chunks for texture – no need to mash it all completely.
After transferring your mashed potatoes to a mixing bowl, add salt, sourdough starter, and flour to get a sticky dough.
Cover the dough with an airtight material (plastic wrap, aluminum foil, or a plastic bag) and let the dough rest for 30 minutes.
After 30 minutes, do some stretch and folds or coil folds, whichever you prefer. They'll help with gluten development, which is important for the bread's shape and texture.
For best results, do 4 sets of stretch and folds or coil folds, which should take about 1 hour. Keep the dough covered tightly between sets to prevent it from drying out!