Cherry Walnut Sourdough


1 Cup Bread Four

1 Cup Potato Starter*

1/2 Cup Walnuts

1/2 Cup Dried Cherries

1/4 Cup Water

2 Tablespoons Dried Coconut

1/2 Teaspoon Salt

+ 1/4 Cup Flour

In a large bowl combine the flour, water, and the potato starter.  Mix the dough until incorporated.  Cover the dough with a damp towel and let it rest for 30 minutes.   Add the chopped walnuts, dried cherries, and shredded coconut and salt.  Let the dough develop over the course of 2 hours, folding the dough every 30 minutes.  Place the bowl of dough in a warm location covered a damp towel while it rests between folding.  Preheat oven to 450 degrees Fahrenheit.  Place a Dutch oven inside the oven so it can preheat.  With the extra flour dust a flat surface and stretch the dough 2 feet long.  Take one end of the dough and spiral it around stacking it up on itself.  Add the extra flour in a small bowl and place the dough upside down in the bowl so it takes on the shape of the bowl.  Bake in the preheated Dutch oven for 30 minutes. 

*Potato Starter

1 Cup Bread Flour
1 ½ Cup Potato Water**
1 Teaspoon Yeast
½ Teaspoon Sugar

 In a large bowl mix the yeast with the sugar and warm potato water.  Add the flour to wet mixture slowly until fully incorporated.  Let the starter stay out unrefrigerated for 12 hours.  Stir the starter every few hours to avoid overflowing.  

* *Potato Water Recipe**

1 Quart of Water
3 High Starch Potatoes such as Russet Potatoes

 Peel and chop the potatoes. Boil the chopped potatoes in the water until they crumble apart.  Strain the potatoes out and set the potato water aside unrefrigerated for 12 hours.  Keep the water warm on the stovetop or in a proof box to develop flavor further.