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1
First get the starter going.
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2
Mix the yeast with 1/4 cup of warm water, and set aside for 15 minutes until it starts to bubble and rise.
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3
Mix potatoes with 4 cups of flour, salt and yeast mixture in a Cuisinart bowl.
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4
Add yoghurt, then water, slowly.
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5
Using the dough hook, give it around ten minutes.
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6
It will be very sticky, so turn it onto a well-floured surface, and knead by hand, adding at least 1/2 1/3 cup of flour, until it is soft and elastic - around five to ten minutes.
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7
This is my favorite bit, when I do truly feel like I am living on Walton mountain.
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8
When done, turn out into a well-oiled bowl (just coat with olive oil), cover with a damp dishcloth and put in a cold place overnight, or a warm place for an hour or two.
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9
When the dough is doubled in size, heat the oven to 425 degrees, punch the dough down, add the gorgonzola and sage, and fold the dough over.
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10
Knead for a couple of minutes until cheese and herbs are evenly spread, then form into a round loaf.
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11
Set bread on a baking sheet, loosely covered with a damp dishcloth (keep the cloth damp or the dough will stick to it).
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12
After about half an hour the dough will be doubled in size.
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13
Put the bread in the oven for 20 minutes, then turn temperature down to 375, and cook for another ten minutes, or until it's cooked through.
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14
You can tell it's cooked by knocking on the loaf's underside - when it's cooked, it sounds hollow.
