Potato Water Sourdough Bread

The beautiful color, tender crumb and superb flavor of this loaf are a result of the potato water which is obtained from water in which potatoes have been boiled. I like to cut the potatoes into small pieces, boil them gently and allow them to start falling apart before straining them and using the water.

If you are seeing this message but are not a member then JOIN US!

Result: 3- 700 gram loaves @ 68% hydration

Related Articles


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2017, The Baking Network - Disclaimer - Privacy - Terms of Service