10-DAY FERMENTED POTATO BREAD - Albert Bartlett

Ingredients

• 500g potatoes, peeled, cooked and riced
• 20g salt
• 500g fermented potatoes
• 300g thick full-fat yogurt
• 600g plain flour, plus extra for dusting
• 5g fast-action yeast
• 15g salt
• 1 small bunch of coriander, chopped
• 1 red onion, diced
• 400g mixed Isle of Wight tomatoes, diced
• 2 tablespoons sherry vinegar
• 2 tablespoons olive oil
• Sea salt and freshly ground black pepper