Potato Sourdough

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric %

Method

Procedure

Mixing

Sponge method

  1. The sponge in this formula is an intermediate pre-ferment. It uses a sourdough starter rather than a commercial yeast. For the sponge, mix together the sour and flour to make a very soft dough. Allow to rest for 2 hours.
  2. Combine the su