If you're new to baking sourdough bread or looking to add a flavorful variation, sweet potato sourdough bread can be a delightful choice. Incorporating cooked, mashed sweet potato into your dough not only adds a subtle sweetness but also improves the bread's moisture and texture. This recipe uses a combination of all-purpose and rye flour—rye flour helps enhance the bread's flavor complexity while retaining a soft crumb. For hydration, adjusting the water content between 100-130g allows you to achieve your preferred dough consistency depending on the flour and mashed sweet potato moisture. To start, ensure your sourdough starter is active and bubbly for best fermentation. The 100% hydration starter means equal parts flour and water by weight, providing a good balance for dough rising. Mixing honey into the dough adds natural sweetness and helps feed the yeast, contributing to an energized fermentation process. Adding 7g salt is essential for flavor and controlling yeast activity. When preparing this bread, knead the dough until smooth and elastic, then allow it to ferment at room temperature until it doubles in size. The sweet potato helps retain moisture, resulting in a soft yet structured crumb. Baking in a Dutch oven or using steam in your oven can help achieve a crispy crust with a tender inside. This bread pairs wonderfully with savory spreads, cheeses, or simply enjoyed fresh. Plus, experimenting with different wheat flours in place of rye can customize the taste to your preference. Don't hesitate to try this recipe as a creative way to use sweet potatoes and bring variety to your homemade bread baking journey.