The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

mashed potato

cksearle's picture

Potato in Overnight No Knead Bread

November 27, 2011 - 11:06am -- cksearle

My grandmother had a wonderful wholegrain toasting bread my family all loved... she is no longer with us, so we have been trying to "get it right" for years.  I had some success by using Jim Lahey's overnight method, but her recipe uses mashed potato and potato water and I was wondering if that would be ok (food safety wise) for an overnight room temperature ferment.  

I know some people use dried potato flakes, but I would prefer to use the fresh potato if possible.  

Thanks in advance for any wisdom on this!

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