Sourdough and Potatoes: A hearty bread that’ll hit the spot with your taste buds.

When I was little, I spent a lot of time with my grandparents, and that’s where I learned to truly value food and avoid wasting it. In my grandmother’s kitchen, nothing went to waste; leftovers were either repurposed or fed to the animals. One of my fondest memories is of her mashed potatoes. If we had leftovers, Grandma would bake them into bread the next day, creating something truly magical. I remember asking her why she added potatoes to her bread, and she told me it was because the potatoes made the bread soft and delicious while keeping us grandchildren happily full. I can still picture myself playing in the garden with a piece of that wonderful bread in my hand. To this day, I cherish the memory of that bread, not just for its taste, but for its lasting freshness. The addition of potatoes kept it soft and flavorful much longer than ordinary bread. It’s a perfect example of how a little bit of creativity and a lot of love can transform simple ingredients into something extraordinary. Ingredients For the Starter: 50 g sourdough starter (from the fridge) [~1.8 oz] 50 ml water (room temperature) [~3.4 tbsp] 50 g all-purpose flour [~ cup] For the Bread: 200 g potatoes [~7 oz] 200 ml water (room temperature) [~ cup] 150 g active sourdough starter [~5.3 oz] 500- 700 g all-purpose flour [~4 - 5 cups] 10 g salt [~2 tsp] Preheat and Bake: Preheat your oven to 220°C (425°F). Bake the loaves for 45-50 minutes, or until golden brown and sounding hollow when tapped on the bottom. You can bake both with a dutch oven and without. Enjoy your homemade sourdough potato bread! ❤️