Recipe Soetsuurdeeg

Soetsuurdeeg bread, Springbok, South Africa

POTATO STARTER

Sliced potatoes 150g, with no green coloration

Sugar 1teaspoon, Salt 1teaspoon, Whole Wheat Flour 100g

Boiling water to cover, plus 1 inch, ~300-400g

SPONGE

AP Flour 75g

DOUGH

Water 300g

AP flour, ~800g

Salt 1teaspoon

1.     STARTER: Slice potatoes into large glass jar. 

Add remaining ingredients. Pour boiling water over all.

Add the flour and blend in. Cover potatoes by 1 inch.

Keep at 40°C (104°F)  till  foam + smell form. This can take 8-12 hours.

2.     SPONGE: Remove potatoes. Sprinkle flour on top and  blend in to make a pancake consistency. Keep warm. 

Let double in size. This can take 30 minutes to 2 hours.

3. DOUGH: Pour sponge into large bowl. 

Add hot water, salt, and 600g of the flour. Mix to begin forming a dough, once the dough comes away from the sides of the bowl,

move to a flat surface. Use remaining flour to incorporate as you knead to form a smooth dough. 

Form 2 loaves in greased pans, and use smaller pans with leftover dough. Let rise till double. 

An egg wash brushed on top browns nicely and gives a shiny appearance.

Bake at medium high heat, 190C (375F). 

After 15 minutes, turn pans for even browning.

Bake another 10 minutes.

Remove from pan for additional 10 minutes.