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Before you jump to Potato stuffed bread with sourdough starter recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less Inside the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. That’s a thing of the past now, with everyone being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we are not able to transform things for the better without everyone’s active involvement. Each and every family should start creating changes that are environmentally friendly and they must do this soon. Keep reading for some approaches to go green and save energy, mainly in the kitchen.

Begin with replacing the bulbs. Naturally you shouldn’t confine this to only the kitchen. Compact fluorescent lightbulbs are energy-savers, and you will need to use them rather than incandescent lights. These bulbs are energy-efficient which means electricity consumption is definitely lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. Using these longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. You also have to get the routine of turning off the lights when there is nobody in a area. The kitchen lights especially are often left on the whole day, just because the family tends to spend a lot of time there. Obviously this also happens in some other rooms, not simply the kitchen. Make a practice of having the lights on only when they are needed, and you’ll be surprised at the amount of electricity you save.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty straightforward to live green, all things considered. It’s about being sensible, most of the time.

We hope you got benefit from reading it, now let’s go back to potato stuffed bread with sourdough starter recipe. You can have potato stuffed bread with sourdough starter using 21 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Potato stuffed bread with sourdough starter:

1. You need Starter feeding:
2. Provide 50 gr cold starter from fridge
3. Get 50 gr all purpose flour
4. Provide 25 gr whole wheat flour
5. Use 50 ml water
6. Use Dough ingredients:
7. Provide 100 gr all purpose flour
8. Provide 50 gr whole wheat flour
9. Take 75 ml water
10. You need 1 tsp salt - given after autolyse
11. Prepare 1 tsp oil (olive oil / vegetable oil) - given after autolyse
12. Provide Potatoes Stuffing:
13. Provide 200 gr boiled and mashed potatoes
14. Use 1/2 tsp salt
15. You need 1/4 tsp chili powder
16. Prepare 1/4 tsp coriander powder
17. Use 1/4 tsp cumin powder (optional)
18. Provide 1 pcs chili
19. Use 15 gr chopped onion
20. Provide 1 tbsp oil
21. Prepare 1 tbsp water

Instructions to make Potato stuffed bread with sourdough starter:

1. Mix the starter feeding ingredients in a bowl and let it be in room temperature for 2-3 hours. It will be double in volume. The starter is happy for you to use them.
2. When the starter is double in volume, mix it all togehter with 150 gr mixed flour and 75 ml water. Mix them well and form it as a ball of dough. It will be sticky and let it be sticky. Cover the bowl with towel. Keep it in room temperature for 30-40 minutes (Autolyse phase)
3. After 30-40 minutes, Give 1 tsp salt and 1 tsp oil to the dough. Mix them well by folding the dough. Form a dough. Let it rest in room temperature for 30 minutes.
4. Cover the bowl with wet towel. Place the bowl in the fridge for overnight cold fermentation.
5. Bring it out to the counter top when you are ready to bake. Punch down the dough. On lightly flour dusted counter, divide the dough into 4 pieces and shape it as ball. Let it do bench rest while preparing the potatoes.
6. Prepare the potatoes for the stuffing: In a non-stick pan, heat the oil and add the chopped onion, chili. Stir it for 1 minutes. Add the mashed potatoes, spices (salt, chili powder, coriander & cumin powder). Mix them well. Add some water and cook it until it is homogenised with the spices and the water is dried out. Transfer it out to the plate. Let it cool down for 5 minutes.
7. Take one piece of the dough, roll it flat (not too thin - 1 cm thickness). If the dough is very sticky, sprinkle flour on surface of the dough and the counter top/table.
8. Take one tablespoon of the mashed potatoes. Place it in the middle and cover it with the dough. Pinch it in the middle. Form a flat ball. Roll it flat with rolling pin. Do not press it too hard, it will cause the dough broken/ form a hole. Use your gently feeling and roll it flat.
9. Heat your non-stick pan with 1 teaspoon cooking oil. Place the flat stuffed dough on the pan. Bake it with medium heat on both side for 1-2 minutes. It will puff and push out some steams. It was awesome to see it puffed. To make it crispy, add another teaspoon cooking oil on other side of the bread while baking it.
10. Transfer it out to the plate and continue to bake another paratha.
11. Serve it with any condiments such as chutney / yogurt.

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