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 [~0.35 cup]
For the Bread:
200 g potatoes [~7 oz]
200 ml water (room temperature) [~0.85 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! ❤️

[@hunclex7495]

Hands that create love. It's beautiful.

[@IsabelPiva-m3f]

SE O MEU PÃO FICASSE ASSIM ??😂😂😂😂😂😂

[@IsabelPiva-m3f]

OQ É MASSA AFERMENTADA ??

[@DelnavazAzizi-tu4jg]

❤❤❤❤❤

[@lalezarmutfağı]

Thank you for this nice sharing 👌👌 I follow your channel👍👍 🌷🌷

[@christinegitsham5268]

It is like a gnocchi bread, abs delicious😃👍🏼👍🏼👍🏼

[@user8693-v7s]

Здравствуйте! Подскажите,как сделать активную закваску для хлеба?🙏🙏🙏

[@gracielaortolanis6179]

Aparte de la papa q más lleva????😅

[@hipopotamus2625]

Thank you very much ❤

[@hipopotamus2625]

Looks very delicious and soft and crunchy 😊

[@user-amina47]

خبز رائع ممكن تشرحين لي كيف صنعتي الخميرة وهل هي خميرة طبيعية وكيف تعد

[@fil-mn4sh]

Это не обычные дрожжи,а продукт брожения, сделанный самостоятельно. Но я тоже не вижу рецепт.

[@dardanal6346]

I am bread lover and I watch you every day. Thanks for your recipes.🙏

[@myhajloonysko6145]

Привіт з УКРАЇНИ,любимо дивитися ваші відео❤

[@trialtek1037]

Excellent

[@dogatutkunu1i]

Amazing 😍

[@olgaaleksandrovna4396]

Please,how you keep bread not stale, thanks

[@aamalasaad9529]

انا سعيدة بالمشاهدة واكون سعيدة حين اطبق الوصفة لاخفادي ولكن ساحهز الخميرة الحامضة اولا شكرا لهذا العمل الرائع

[@sherrydubois7856]

I love your videos

[@lolasurovtseva2868]

Как всегда поекрасно.Спасибо😊

[@gracielaortolanis6179]

Receta x favor

[@rasgo]

Caterina, you excel in every recipe. The video is beautiful and the bread looks delicious! Thank you

[@heidiedelman6840]

This looks great! I wonder how using sweet potato or yams would work out?

[@ruthericmorin5755]

Excelente propuesta de pan con puré de patata y masa madre. Dios te bendiga siempre.

[@IRELANDEllen]

In future i want make my own bread😊

[@bepic7930]

Очень легко ,во время карантина я научилась и пекла 😂

[@TipatovNikolay]

Картофель не нужно разминать полностью, оставлять кусочки?

[@Ricettecaterina]

Ето уже вы решаете, и так и так вкусно. Мы любим с кусочками ☺️

[@lillianlouie4284]

Beautiful loaves. What is the lovely cluster of 3 cloves in the upper right hand corner? Looks like garlic.

[@RukniRukni-w7f]

😊

[@ChelseaDust-wg6pf]

hazelnuts

[@lillianlouie4284]

@@ChelseaDust-wg6pf thank you

[@luticia]

What kind of flour do you use for baking this bread, please?

[@veroniquemichel5631]

Ça donne faim 😋

[@ChelseaDust-wg6pf]

💯😅

[@ГульшеЧашкина]

А где взять закваску?

[@fatmaozdenertas1893]

❤❤❤❤

[@meysam9]

Looks like 😊

[@persefonep2684]

Congratulations, it looks, perfect and very tasty, thank you so much !! 👏👏👏😘♥️

[@user-gh3uj8ou3n]

Made from the same amount and I feel like the dough is lumped together and heavy. Should I add more water?

[@Ricettecaterina]

Hello! Yes, of course you can add more water, because the flour is always digested, and it need different amounts of water 😊🌞

[@madalinaudrescu1936]

Buna! Am incercat sa fac starterul tau. Daca am inteles bine in fiecare zi se adauga 1/4 cana faina si 1/4 cana apa, fara a se arunca nimic din ziua precedenta. Dar, la mine a devenit foarte lichid starterul. In video-ul tau (la a nu stiu cata vizionare), am observat ca din ziua a 4-a, este mai putin starter din zilele 1-3, si apoi pui 1/4 apa cu 1/4 faina. Cum este corect? Se arunca ceva sau se adauga mereu faina si apa, pana in ziua a 6. Si imi poti spune ce fel de faina folosesti pentru starter? Este aceeasi si pentru paine? Multumesc frumos!

[@Ricettecaterina]

Salut, nu, nu se aruncă nimic. Nu are nici un sens, numai faptul că se acumulează prea mult, de aceea și am folosit o cantitate mică de apă și faină. Dacă vă iese prea lichid mai adăugați un pic de făină deoarece acuma este și mai cald ( eu l-am făcut pe timp rece) și în plus și făina diferă, și încă un sfat, acuma cum este mai cald, îl puteți hrăni de 2 ori : o dată dimineață și o dată seara,veți avea un rezultat mai bun. Succes și Nu vă îngrijorați, și va eși totul bine!😊

[@mervea.153]

Hello, which camera do you use for your videos🥰

[@ynatguz]

Спасибо за прекрасное видио.Пожалуйста уточните рецепт закваски. С мукой и водой все понятно. А первый элемент" закваска 1,8 унций что за закваска и это сколько в ложках? Это непонятно.

[@Ricettecaterina]

Это закваска (из холодильника)-50 грамм + 50 воды + муки- мешать все вместе и дать отдохнуть 3-4 часа , потом использовать в тесто.

[@ynatguz]

@@Ricettecaterina Благодарю

[@patrizia4010]

​@@Ricettecaterina si lascia riposare in frigorifero 3 /4ore? Ma il lievito che usi per fare il lievito madre è quello fresco che si compra al supermercato? O è lievito secco? Grazie sei bravissima ❤❤❤❤

[@monicaglenn7878]

​@@patrizia4010not sure if this helps, but there is no YEAST in this bread. It is made using her sourdough starter ( which forms it's own yeast), pretty sure she has a video on sourdough starter recipe. If not there are many on KZbin and most other social platforms. I hope this helps... If you've never made homemade sourdough before, you should give it a try, it's amazing!! 🍞 🥖 🥐🍕🥞🧇

[@Hache-oe6xi]

La masa madre no lleva ningún tipo de levadura. ​@@patrizia4010

[@nadjabreckel6379]

Liebe Caterina einfach köstlich und lecker sieht es aus 💐👍💋🫶🫂😋👌

[@mariaterezaordonez6226]

Como se hace la masa madre

[@hello_world7488]

Fandest du es besser nach 4 Stunden im Kühlschrank oder nach 10? :)

[@user-bk4nm3fj2x]

👌👌👋👋👋🙏❤️❤️❤️🇪🇸🌞💐

[@user-nr9xp6ep6c]

Спасибо за хлебушек!!,

[@zerrinyildirim7738]

Az yag ile toparlansa

[@user-nr9ye4vi3b]

Это где же работающей женщине столько времени найти, чтобы часами с тестом заниматься???

[@chiyo256]

No sé si fue que usé harina integral o que la papá que utilicé no recoge tanto líquido, pero no me ajustó la cantidad de agua para humectar los 500 de harina. Un fracaso 😢😢😢😢!!!

[@brendasmith9076]

Recipe please

[@annabellelli2107]

Vai su altro e dopo premi un' altra volta altro e ti trovi la ricetta.

[@marijahuckova7313]

Recept piše dok radi

[@isabelnunes4645]

​@@marijahuckova7313que farinha é que usa por favor beijinhos ❤ 2:58