Sourdough – Potato Bread

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

700 g sourdouh, (rye sourdouh)
250 g potato (s), boiled
300 g water
3 tablespoon syrup, (beet barley syrup or rice malt, possibly also honey)
250 g rye flour, type 997 or better still 815
400 g wheat flour or spelled flour
20 g salt
10 g yeast, (I use it)

Instructions

Mix everything together well and knead. I do it by hand so that I can get a feel for the dough, because that`s the only way I can know whether it can be pushed free.
Let rest for about 30 minutes.
Then knead again well and put in a mold or, if the dough is firm, in a proofing basket and let everything rise for 60 minutes.
If you bake without yeast, you should let the dough rise for up to 3 hours.
Then everything is put into the oven preheated to the highest setting and remains there at 200 ° C for about 45-60 minutes.
Also delicious with a wheat or spelled sourdough made from wholemeal flour!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.