Samantha Dougherty is a professional baker and sourdough enthusiast with over 15 years of experience. She has traveled the world to learn about different sourdough techniques and has a passion for sharing her knowledge with others. Samantha is also the author of the bestselling cookbook, 'Sourdough Delights: A World of Flavorful Breads and Treats'.
Making sweet potato bread with a sourdough starter is a delicious and unique way to add flavor and nutrients to your homemade bread. The natural sweetness and creamy texture of sweet potatoes make them a perfect addition to sourdough bread. Plus, using a sourdough starter adds depth and complexity to the flavor profile of the bread. Here's a step-by-step guide on how to make sweet potato bread with a sourdough starter:
Step 1: Prepare your sweet potato
Start by cooking a sweet potato until it's soft and easily mashable. You can either bake it in the oven or steam it on the stovetop. Once cooked, let it cool and then remove the skin. Mash the sweet potato until it's smooth and set it aside.
Step 2: Feed your sourdough starter
Before you can use your sourdough starter, make sure it's active and bubbly. If it's been sitting in the refrigerator, take it out and let it come to room temperature. Then, feed it with equal parts flour and water, and let it sit at room temperature for a few hours until it's nice and bubbly.
Step 3: Mix the dough
In a large mixing bowl, combine your active sourdough starter with flour, water, and the mashed sweet potato. Use a wooden spoon or your hands to mix everything together until a shaggy dough forms. Let the dough rest for about 30 minutes to allow the flour to fully hydrate.
Step 4: Knead the dough
After the initial rest, sprinkle some salt over the dough and knead it for about 10 minutes. Kneading helps develop the gluten in the dough, giving it structure and elasticity. You can knead by hand or use a stand mixer with a dough hook attachment.
Step 5: Bulk fermentation
Place the kneaded dough in a clean bowl, cover it with a kitchen towel, and let it ferment at room temperature for several hours. The exact time will depend on the temperature of your kitchen and the activity of your sourdough starter. During this time, the dough will rise and develop flavor.
Step 6: Shape and final proof
Once the dough has doubled in size, gently deflate it and shape it into a loaf or rolls. Place the shaped dough in a proofing basket or on a baking sheet lined with parchment paper. Cover it with a kitchen towel and let it proof for another 1-2 hours, or until it has risen again.
Step 7: Bake the bread
Preheat your oven to the desired temperature (usually around 400°F/200°C) and place a baking stone or baking sheet on the middle rack. If using a proofing basket, carefully transfer the dough onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor blade to allow for expansion during baking. Then, slide the dough (with the parchment paper) onto the preheated baking stone or baking sheet.
Step 8: Enjoy your sweet potato sourdough bread
Bake the bread for about 30-40 minutes, or until it's golden brown and sounds hollow when tapped on the bottom. Remove it from the oven and let it cool on a wire rack before slicing and enjoying.
By following these steps, you'll be able to make delicious sweet potato bread using your sourdough starter. The sweet potato adds moisture, flavor, and a beautiful orange hue to the bread, making it a delightful treat for any occasion. Experiment with different ratios of sweet potato to flour to find your perfect balance, and don't be afraid to get creative with additional ingredients like spices or nuts. Happy baking!
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