This is my best achievement in Sourdough Bread Making . All natural ingredients and no added sugar for this bread because the purple sweet potato that I’m using is very sweet. This bread is super soft, fluffy and had fruits aroma because of the passion fruits yeast water was used to make natural yeast.

Sweet Potato Sourdough Loaf 🍞
(No added sugar)


165 gm starter made from –
65gm bread flour
65gm mineral water
65gm starter (my starter is made from passion fruit yeast water)

400gm Flour
(I’m using 250gm bread flour , 100gm all purpose flour , 25gm spelt flour & 25 gm whole wheat flour)
*You can use all bread flour

162gm cold milk
(If your dough is dry, you may start with 120gm of liquid and slowly add in 1 tbsp. Reason being, each sweet potato has different moisture level )
200gm mashed sweet potato
( peeled, cut , steamed and mashed )
7 gm salt
30gm butter
10gm sugar *optional
The sweet potato I’m using is very sweet that’s why I omit sugar.

Place all ingredients in a mixing bowl , except butter. Using a wooden spoon to combine and form a dough. Transfer dough onto a lightly floured counter top and knead until come together and smooth. Add in butter and continue to knead until dough reach window pane . This step is very important.

Lightly grease your mixing bowl and put your dough in . Cover with kitchen towel or cling wrap and let it rest for 60 minutes or almost double in size . Be careful not to overproof at this stage. I only leave it on the counter for an hour at room temperature 28 degree celcius . It’s ok if dough doesn’t rise double in size after one hour.

Gently knock back dough , transfer dough onto a lightly floured counter top and divide into 3 equal pieces . Gently shape each dough into a ball . Cover the dough and let it rest for 20 minutes.

Flatten and shape each dough piece into a rectangular loaf shape . Place loaves into a bread pan . Cover with kitchen towel. I am using 450gm loaf pan, size 196mm x 106mm x 110mm.

Place loaf pan in a warm place and let it rise till 1 inch above the pan rim . It takes approximately 4 hours at room temperature 28-30 degree celcius .

Alternatively , you can put your loaf pan in a box with cover and store in the fridge, let it proof overnight, 8-10 hours . Next day , remove from the fridge and let it continue to proof at room temperature until it rise 1 inch above the pan rim.

Preheat oven to 180 degree celcius for 30 minutes before baking .
Brush some milk on top of the dough, and place loaf pan in a preheated oven. Bake for 30-35 minutes or until golden brown . Remove pan from oven and turn out onto a wire rack to cool.

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