Sourdough Potato Bread

Combine the first four ingredients in a large non metalic bowl and blend
well. Cover and let rise until light and bubbly, overnight in a cool
kitchen or several hours in a warm kitchen. This is a must do step! Stir
down this ” sponge” ( light bubbly batter ) and add the 3/4 cup warm water,
salt, oil, sugar and half the flour ( start with 3+ cups ) and mix well.
Gradually stir in enough remaining flour until you create a soft pliable,
non sticky dough, kneading to this consistency and only adding more flour
as needed to prevent stickiness. Dough should be soft and smooth yet
pliable.

Then place dough in an oiled bowl, turn to coat, cover and let rise double
in a warm place ( about 2 hours ). Punch down dough with floured hands and
cut dough in half. Let rest 10 minutes on the counter. Shape into loaves
and place into 2 greased 9 x 5x 3 inch loaf pans. Cover and let rise to
top of bread pans or light. Bake in a preheated 375 degree oven for about
45 mins or until golden and done. remove from pan to finish cooling on
racks. Yield 2 loaves.

NOTE: notice, there is no yeast in the recipe. The active sourdough starter
is all that you need. Also the ” sponge” method is used. That is, starter
is added to ( or yeast mixture in a non sourdough recipe ) part of the
flour mixture and thus is fully activated. So when the remaining flour and
ingredients are added, the dough has a head start so to speak, and the
dough can rise sucessfully and light.

P.S. some people add yeast to their sourdough recipes to insure lightness
and rising. This is all a matter of perspective on sourdough recipes and
techniques. My philosophy has always been very open minded on bread making.
Bake stuff the way you like it! 🙂