Peel <quantity>4<unit>kg</unit></quantity> of waxy potatoes

Transfer potatoes to a large pot and cover with cold water

Bring to a boil on medium heat. Reduce heat to low and simmer until potatoes are cooked through but not falling apart. Remove

Let cool for 5m until easy to handle

Place potatoes into a sterilized fermentation vessel

Whisk <quantity>160<unit>g</unit></quantity> of salt into <quantity>4<unit>l</unit></quantity> of water until fully dissolved

Add <quantity>1<unit>g</unit></quantity> of lactobacillus starter and whisk to incorporate

Pour water mixture over potatoes to cover. Seal fermentation vessel

Keep fermentation vessel at constant ambient temperature and in good sanitary conditions for 4d, until potatoes ferment

Remove a potato from vessel and check the pH. The pH should be under 4, preferably between 3.2-3.9. If it does not reach the desired pH, ferment for 1 more day under the same conditions

If you do not have a pH reader, you can taste the potatoes. The umami should be pronounced with a pleasant acidity. If there are green or black growths or if it smells off, do not consume

The fermented potatoes are ready

Break up <quantity>1<unit>kg</unit></quantity> of fermented potatoes into medium sized chunks

Place in the bottom of the bread mixer

Add <quantity>560<unit>g</unit></quantity> of yogurt

Add <quantity>30<unit>g</unit></quantity> of salt

Add <quantity>1100<unit>g</unit></quantity> of all-purpose flour

Stir the dough, preferably on a bread mix for 4m on a low speed, until it becomes a cohesive mass, without being sticky or wet

Transfer dough to an airtight container and place in the refrigerator for 2d

Check for activity in the dough (rising, bubbles forming etc.). If the dough seems dense, let it ferment in the fridge for 1-2 more days

Once the dough is ready, remove from the refrigerator and let temper for at least 1h

Dust a surface with all-purpose flour

Scale dough to <quantity>160<unit>g</unit></quantity> portions

Fold each ball of dough in a circular motion until you can feel the dough slightly tighten, usually after 5 or 6 turns

Place the balls on floured trays, sprinkling the tops of the dough with a small amount of flour

On a slightly warm environment, cover the tray with a towel, or another tray, and let proof for at least 1h

Pre-heat oven to <temperature>200<unit>ºC</unit></temperature>

Check to see if is fluffy

On medium heat, add <quantity>300<unit>g</unit></quantity> of vegetable oil to the pan

Gently stretch the balls and place in the pan to fry

Cook for 3-4m on each side, taking care not to brown the bread too aggressively

Once both sides are golden brown, the dough has risen, and the breads have set, take them and place them in a metal oven tray

Melt <quantity>200<unit>g</unit></quantity> of butter

Generously brush the breads with melted butter, and place them into you oven at <temperature>200<unit>ºC</unit></temperature> and cook for 9m

Bake the breads on the oven for 9m

Cover the breads in a towel and wait for at least 8m before opening them

Now you can open and enjoy!