Started Potato Bread Ooo Laa Laa

Papas! Potatoes. Spud-nifticent creation. All hail the zee pommes de terre. Yup. We're making potato bread. I'm really excited about that. Can you tell? Well, look at this fluffy cloud of bread. What's not to love about a light luscious spud cake? Spud muffins are hot. My auntie Dorothea is the queen of puns. She used to do a whole spiel about potatoes. Or was it a potato peel? Participa'taters...anticipa'tators...pontifipa'taters. "The eyes have it"...

This bread is raised without the use of regular yeast...just potato starter. Once you have a potato starter you can bake forever and a day using just it in place of commercial yeast. So, my cousin String Cheese came over yesterday and I had to make sure she had an ample sample (see my rhyming skills...yeah, be impressed). This onion poppy seed potato bread is out of this universe bursting with homemade matronly goodness and glory. Praise be.

You will need to make some of the basic potato starter from Tuesday's post (Potato Starter "Everlasting Yeast"). From that point, let us proceed. The starter will smell nice and "yeasty". It will not smell sour unless you've let it sit for more than a few days. The beauty of this potato starter is in fact that it doesn't get too sour if you use it frequently enough, which for me means I get a nice long fermented dough that doesn't taste sour. Sometimes I just want a deeply intense earthy bread with a nice flavor, but not have it be a sourdough. I also happen to be to my core one of the most frugal people you will ever meet, at least when it matters most. I also know when to just blow the wad and get a quality product. Seriously, I have such a split personality in that sense sometimes. Buy a quality solar oven and grain mill (coming soon, I might add)...scrimp and save on ingredients by grinding my own flour and making my own starters, cottage cheese... I'm nuts. I also buy really good quality spices and extracts. I got a pedicure once. Like I say, I'm such a split personality.

Here's what the potato starter looks like. Cousin String Cheese got a jar full of it from me today. I'm cool that way. You know, giving away fermented potato goop is such an act of love. Really. Like valentines day for really quirky people. Oh hey speaking of Valentines...remember to leave a comment on the potato starter entry from Tuesday to enter the drawing for the EatSmart kitchen scale! You have until midnight Friday.

Chef Tess' Basic Started Potato Bread Ooo Laa Laa

yield 2 loaves

8 oz potato starter (scant 1 cup)

16 oz water (2 cups)

3.3 oz oil or melted butter (about 6 T)

1 lb 11 oz. bread flour (about 7 cups)

1 oz "everything bagel topping" (about 3T) (Remember the frozen dinner roll post?)

.2 oz salt (about 2 tsp)

Combine all ingredients in a 2 gallon bowl and knead by hand about 5 minutes, until smooth. You may need a little more liquid if your flour is really dry. Notice the weights on the recipe? That's a new feature. I'll be doing a lot more of that in the future for the pro-bakers out there who want to use my recipes. Notice the other regular measurements? Those are for the beginners who don't have a scale. Honestly, I love you all wherever you are in your baking. Smoooches.

Okay, form the dough into a ball and place in an ungreased bowl and cover with plastic or a lid. My dough was 90 degrees and my room was 75 degrees. At that temperature the dough took 8-12 hours to raise. Before you panic, realize that you can mix this dough at night before you go to bed, and whenever you wake up...it's ready to form into loaves. Easy stuff right? It can be done as early as 7 hours and as late as 12 hours, so there isn't a rush. Or, if you make the dough in the morning before you leave for work, you can form it into loaves when you get home. It takes 2-4 hours for it to raise into loaves to go in the oven...again it's very flexible for life "happening". I love that. If I want it for dinner, it's golden. If I want to bake it in the morning after running all my errands, I'll form it into loaves first thing in the morning and it's ready when I'm done with my 3 hours of running around. Nice...and it's flexible either way.

i love mom so much

Little man hopped on the computer while I was away for a second. Totally leaving that in my post. Oh, I also wanted to say that this Watkins bacon and onion dip seasoning is really wicked. It should never ever ever be put in your bread if you want the bread to remain uneaten. It's so good. 1 oz in place of the everything bagel topping is insane. Don't do it. It's too good. Shameless plug for the awesome folks at Watkins. Outstanding...outstanding. I love your stuff! http://www.wayneatwatkins.com/ Wayne's wife Laura is the best darn Watkins salesman I've met. Wait...she's also the only one I've met, but I loved her right away. Thanks Laura!

When the bread has raised and is ready to bake, preheat oven to 425 degrees. Bake 35-40 minutes until internal temperature of 165 degrees. Oh...I also really love replacing one cup of the bread flour with fresh ground cornmeal...this one was made with fresh ground popcorn.

With the everything bagel topping, you end up with this seeded wonderfully onion and garlic loaf.

So what do I do with the starter stuff now?

Your brilliant question has merit. It shows you are reading well...and I am in need of editing for beginner starter bakers. I've been at this so long sometimes I forget. OK.

Answer...add same amount as first recipe and mix it up. Allow to sit a couple more day. In this way, the portion that was left in your container is fed starch to keep being effective yeast, and the portion you put in your dough is raising your bread. You can make a double recipe of the bread and have just a little bit of starter left...mix this with a new recipe...same as the first, and there you go. It just continues.

Another bright question from a reader named Barb:
Do you keep the yeast in the refrigerator after it is made? If you do, how long in between feedings?
Good question! I usually keep it at room temperature if I'm using it often, but in the case of storage in the fridge, I would take it out about twice a month and refresh it. Meaning, use a portion for dough and the remaining refresh with more potato and water and leave out at room temperature for 24 hours. Then you can return it to the fridge until you're ready to use it again.
Any more questions? Keep them coming...I'm happy to answer.

There you go.
Be a participa'tater. Go make some.

Potato Starter "Everlasting Yeast"

Tutorial Tuesday we are also doing a giveaway. Did you get that? Okay. Just checking to see how close folks are reading. This is an EatSmart kitchen scale. In the past I've been all about making things easy for people who don't have kitchen scales for weighing and measuring stuff on my blog. Usually I just use measuring cups, but today for this particular starter I think we should be a bit more accurate. As a general rule, weight is the most accurate way to measure. In this case Potato starter around here is basically a yeast replacement that means, quite literally, you never have to purchase yeast again. Did that hit. What is the main expense usually when you make bread? That dang yeast packet right? What if that expense went away forever? Not that it's a huge amount of money, but if you only spend 50$ a year on yeast packets...I'm just saying. Potatoes are way cheaper.

The folks who make this scale where kind enough to have a give away on my blog. Isn't that cool? Here's how it will work.

1. Leave a comment to enter.

2. Tell your friends via your blog or face book about this giveaway and potato starter.
The price on the scale is so budget friendly, and they are just sleek and swanky looking. I'm so glad I got a red one!

http://www.amazon.com/EatSmart-Precison-Digital-Kitchen-Scale/dp/B001N07KUE

Now...on to the yeast.

Potato Starter (basic everlasting yeast)

4 oz cooked potato, mashed smooth (about 3/4 cup packed) Cooled to room temperature.

1 cup water

1/8 tsp active dry yeast

Combine all in a one quart plastic container (or larger depending on how much you want to make) and keep at 75 degree room temperature for 2-3 days. Cover with plastic wrap to prevent boogie bugs from getting in there. Don't use metal. I don't reccomend it, in case you do take your sweet time using the start and it goes into the depths of sourdough. Eeek that would make a mess of a metal container.

I like to puree mine in a blender to start it really going. After the first puree you don't have to puree it every time, but I like to make the smooth stuff. It just morphs better into the dough. Morph...is that the right word? That's like what superheroes do when they go from their secret identity plain self into the Mega dudes, right?

In 2 days we'll check back with this so you can see how it should look, along with giving out some amazing recipes and ways to use that starter from here on out. Isn't that amazing? Now, if you're interested is joining along, get your potatoes cooked, mashed and started. Can you use instant mashed potatoes? Yes...just use 4 oz prepared...but don't use the butter or milk, just water.

Want in on the kitchen scale giveaway? Leave a comment and tell your friends. Winner will be announced Saturday morning. We'll be using the scale all week though, so it should be fun to show how accurate your baking can become by using a scale.

Potato starter will be used on Thursday in an amazing Onion potato bread with amazing depth and flavor. Don't miss it. Get that starter going. I dare you.

Curious about the EatSmart scale? Check them out at http://www.eatsmartproducts.com/

There you go.

My Favorite 'Tater Salad

Would salad week be complete without adding an American classic like Potato salad? I personally can't remember a picnic without a big bowl of the stuff...nor do I want to imagine life without potato salad. Now, I am absolutely certain that there are several thousand recipes for perfect potato salad, but this one is one of my personal favorites. I adapted it from the original 1950's Betty Crocker cookbook...so it has to be good right folks? Good enough for Granny is good enough for me. True to my word, I will not be cooking on the stove, but rather, cooking this batch in the Solar Oven . It's just to stinking hot here to cook a lot indoors.

My Potato Salad

3 cups cubed cold boiled potatoes (about 5 medium potatoes)

2 tsp all purpose seasoning salt ( I use my seasoning, but you can use the brand of your choice)
1/4 cup prepared homemade French Dressing

1/4 cup fine sliced green onion

3/4 cup low fat mayonnaise

6 cloves garlic, roasted or boiled, and then mashed

1/2 cup chopped Refrigerator Pickles

4 hard cooked eggs (I use the whites and omit the yolks...just better for the heart)

Salt and Pepper to taste

Cooking the potatoes in the Solar oven was actually easy. Just peel and cut the potatoes.

I covered the potatoes with water and then added the uncooked eggs. It took just over 45 minutes in the heat of the day to cook the potatoes and eggs perfectly in the solar oven. I also had the 6 cloves of fresh garlic in the water. They got perfectly soft and "mashy"...plus added some amazing flavor to the potatoes. On the stove top it would take about 25 minutes on medium heat.

Remove the eggs, and drain the extra liquid off the potatoes. Take out the garlic and mash it. Season well with all purpose seasoning and then add the French Dressing.

Add the chopped Refrigerator Pickles, low fat mayonnaise, roasted garlic, peeled chopped eggs, salt and pepper to taste.

Chill several hours covered in the fridge. Garnish with some ground paprika just before serving.

Remember it's important to keep potato salad cool. Food borne illness really loves potato salad too, so don't be a victim. Keep those salads cold. Most of all...enjoy!

There you go!

Baked Lowfat French Fries...Homemade Perfect

I found the coolest way to make French fries that are actually low fat and healthy. They are so low fat that it's almost insane. What I like most, is that the turn out crispy on the outside, but not thick skinned and funny. The insides are fluffy, not gummy, like a lot of homemade potato fries. The secret to these delicious little nibbles, is to partially cook the potatoes before baking them. Here's the tricks to make them wonderful!

You will 4 medium russet potatoes, washed and peeled.
Cut them into beef-steak size fries and put in a microwave proof bowl, filled with water.
Microwave the fries in the water for 8 minutes, or until they are tender.
Drain the water. Rinse again with cold water.
Spread out on a dry, clean dishcloth and pat dry.

Then comes the fun part...Preheat oven to 450 degrees.

Lightly mist a stoneware baking pan with vegetable oil. Line up the potato wedges in rows.

Salt well. I use a little Kosher salt...not all of this silly. I used about a teaspoon.

Lightly mist the top of the potatoes with more of the vegetable oil. You can use any flavored oil if you want or just the non-stick spray. I use a natural oil in a mister. Bake at 450 degrees 25-30 minutes until very crispy.

Season generously with all-purpose seasoning and serve with your favorite ketchup. This is actually homemade ketchup. Mmm. Enjoy!

Frozen Taters

I've had a lot more requests for freezer meals. A great many of my friends and students are just plain tired of the chemical junk added to food. I hear. I know. It's getting insane. Finding a balance is hard. Do I make the meal or just buy the frozen stuff at the store? If I buy the frozen then I have more time with the kids. Personally, the reason we can afford for me to stay home, is because I save us a ton on food by making it here. My solution: I've married the convenience of frozen WITH spending time with the munchkins. They help me make the freezer meals. Wammo! They learn how to work and have practical skills. They have fun doing it. I...wash a lot of dishes.
So here is the staple we just munch. Frozen twice baked potatoes. No we don't suck on the frozen tater-lollie. We heat them. The Mary Poppins Taters. Stuffed with all different kinds of zany additions--like her carpet bag. I include a batch of these with every "once a month" freezer meal session...but do different flavors so my little men don't get bored.

Here's the basic recipe that can be adapted to add your own favorite baked potato ingredients...

Cottage-Dill Stuffed Potato Shells (but you can change the fillings...see ideas at the bottom.)
12 medium baking potatoes, scrubbed, baked 1 hour and cooled (microwave 3 potatoes ,5-7 minutes works too.)
1/2 cup chopped green onions
8 oz tub low fat cottage cheese
1 cup sharp cheddar cheese (I used Jack)
6 strips crumbled bacon (I used 2 cups of turkey ham today) [OMIT if you're vegetarian...I'm cool with that!]
2 T Dill (feel free to use other herbs too)
2 T garlic powder
fresh chopped parsley
salt and cracked pepper to taste.
Directions:
Cut potatoes in half, lengthwise and remove pulp leaving ¼ inch in shell, put potato pulp and all remaining ingredients in a large bowl and mix until well blended.

Heap filling back into shells and place on a parchment paper lined sheet pan. Freeze.

Really, it's okay to change the recipe...see I added ham. I won't be offended if you want something else...

If you don't want to freeze them,

you can just go ahead and heat them for dinner.

2-3 minutes in the microwave for 2 single servings, or bake 400° on a sheet pan 25-30 minutes until golden brown.

See how gooey the filling gets with the cottage cheese in there?

If you do freeze...
When frozen, transfer individual potatoes into gallon size freezer bags. Label with date and these directions “ 2-3 minutes in the microwave for 2 single servings, or bake 400° on a sheet pan 25-30 minutes until golden brown.

Flavor ideas (usually about 2 cups of the veggies or meat):

Broccoli Cheese (make sure broccoli is cooked so it won't get all tough and fibrous)

Sausage and cheese

Chicken and mushrooms

Blue cheese and bacon

chili cheese (omit the dill...)

salsa

feta and roasted red bell peppers

Roasted garlic...huge chunks...oh my heart. Havarti cheese...

My dad's (cheese and chopped up hot dogs...yes you can use veggie dogs...)

Be creative. It's okay.

End notes: These are great for kids lunches if they can microwave at school. Great for working folk's lunches too. Great as a main dish or side dish. Great for vegetarians or Meat-a-holics. Great for a single serving or to please a crowd.

Idaho and Colorado, I love you. All hail the super-bad-boy taters farmers! Y'all rock!

Potatoes go with everything...except that low carb diet friend I have. Sorry. You know I love you.