Learn to bake sourdough bread - the best bread in the world!
Get discount here!

Enter the Portal!

Links on this site are often my affiliate links.

Enter the UK Portal!
Discovering Sourdough, The Books:
All four volumes!
Favorite Baking Equipment

Whole Wheat Potato Sourdough

I now have four SF starters. So far, this last starter has been very vigorous.  I made up some Whole Wheat Potato Sourdough with it and it came out great. The only problem I have with it, is holding it back. The starter is very full of bubbles and very vigorous. The bulk proofing doesn’t seem to be a problem but after shaping and during the second proof, it is a very fast riser. I am wondering if this dough would freeze successfully and then thaw and bounce back well for frozen doughs. It might be worth a try. Here is the dough at five hours bulk ferment with the salt already added:

bulk ferment

Here is the dough already to go right out of the refrigerator in the morning at 6:00 am:

proofed

All three loaves were this way. I put this one back into the refrigerator and turned on the oven, when the oven was halfway heated and needed another half hour, I took out this loaf again and let it warm up for only 1/2 hour.

Here it is baked:

first loaf

Here is the second loaf:

second loaf

Third loaf:

Third  Potato Wheat loaf

All three loaves

side view

Here it the crumb from the loaf slashed down the middle:

crumb

Those are the  Potato Wheat Loaves.

Similar posts
  • Baking Hacks & Tips Videos  I’ve posted a new video showing how to clean out gunky wet dough from bannetons. I decided to post a few more of the baking tip videos here for your convenience. Some were done a while ago, but a brush up on ideas is always [...]
  • 50% Discount on Baking Courses For Those That Missed...Sorry to those that missed out on the super baking course discounts before the April 4th deadline. I have had several people contact me with [...]
  • Last Two Days…Teff10 Bread, “Experimenting with Sourdough” Just a reminder, it’s the last two days, today and tomorrow, April 2 & 3. By Monday morning April 4th, Udemy is completely changing it’s pricing structure and no one will be able to offer any courses for less than [...]
  • NEW COURSE LAUNCH! Learn to Bake Magnificent Challah...My sixth baking course called, “Learn to Bake Magnificent Challah,” has launched! In this new course I cover three types of Challah, a commercially yeasted dessert Challah, a hybrid Challah using both commercial yeast and sourdough and a sourdough only Challah. The course took me many months of testing with  help from a group of formula [...]
  • Valentine’s Day Special on Baking CoursesHello everyone! I’ve got a special for the Valentine weekend. All of my courses are 14.00 to celebrate Feb 14th, Valentine’s Day. This will last from now until Monday Feb 15th. Click on the links below to join in the [...]

1 Comment

  1. chelsea chelsea
    April 8, 2012    

    Wow, your bread looks unreal! I’m just getting into sourdough, thanks for some great insparation!

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow on Facebook

Follow on Twitter

Email Sign Up

Categories

Archives

Read about my amazing journey. Click here:
See my memoir here