Directions Preparation:25min › Cook:1hour › Extra time:2days Other › Ready in:2days1hour25min
Place the potato in a small saucepan with the water, cover and simmer to mashing consistency. Mash (without draining) and let cool.
When cool, mix in sugar and flour to a pancake batter consistency - if too thick, add a little more water. Lightly cover and leave in a warm place to ferment for 24-48 hours, depending on local temperature and humidity. It should be bubbly and smell yeasty when ready.
In a mixing bowl, combine flour, salt and bicarb soda. Stir in about 3/4 of the starter (you can feed the remaining starter to make future loaves) and mix well. The dough will be stiff, you may need to add a little more water.
Knead the dough for 10 minutes, letting it (and your hands) rest a couple of times, until smooth. Place in an oiled bowl, cover and leave to rise in a warm place 2 hours.
Shape into a loaf, place on a baking tray and place in a cold oven. Turn heat to 180 degrees C and let bake 1 hour.