Fast & Easy Soft Sourdough Potato Bread Recipe | Sourdough Discard Recipe With Yeast

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

sourdough starter

💰Cheaper: store-bought yeast

Store-bought yeast is readily available and easier for beginners.

Boil water in a kettle to make mashed potatoes from potato flakes.

Add 1/3 cup of potato flakes to a bowl and pour in 1/2 cup of hot water.

Mix in 2 teaspoons of Himalayan pink salt, 2 tablespoons of grape seed oil, and 2 tablespoons of honey.

Add 1 cup of warm water, 2 heaping tablespoons of sourdough starter, and 1 teaspoon of active dry yeast to the mixture.

Stir until all dry flour is incorporated, no heavy kneading needed at this point.

Let the dough rest for about 30 minutes.

After resting, give the dough a gentle knead to smooth out any clumps.

Let the dough rise at room temperature for 1 to 2 hours until it doubles in volume.

Deflate the dough and shape it for the final proof.

For the loaf, tuck in the edges and rotate.

For rolls, divide the dough into eight pieces and roll each into a tight ball.

Press black sesame seeds on top of the rolls if desired.

Let the dough rise for another 1 to 2 hours until doubled in volume.

Sprinkle bread flour on top of the loaf before baking.

Bake the bread until done, then let it cool in the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens