Sweet potato levain from Sourdough - Recipes for Rustic Fermented Breads, Sweets, Savories, and More (page 63) by Sarah Owens

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 22-29 hours to prepare. Can use the book's "Making your own starter".

  • eliza on April 12, 2025

    This recipe made a very good sourdough bread; the molasses and sweet potato blend well with the sourdough to create a tasty bread with a fine crumb. My flours were from Arva flour mills (red fife white bread flour) and Flourist (red spring whole wheat and whole rye). I built my levain the day before (9 am), and mixed in the evening. I did 3 sets of stretch and folds and then deviated from the recipe and fridged the dough overnight. On baking day, I let it warm up for an hour, then formed 1 large loaf and 2 mini loaves to prove. My kitchen wasn’t that warm so rising took several hours. Baked 450 fan with steam 8 minutes, then 425 fan with steam for about 15 min. Mini loaves were then baked. Larger loaf had extra 10 min or so without steam. Will definitely make this again; might increase salt a touch next time. Very easy if you’re used to sourdoughs. This is not a wet dough, however the sweet potato lends moisture and tenderness to the finished loaves.

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