Does anybody have a good rule of thumb for calculating the hydration of a dough when it includes plain, cooked and mashed potato?
According to the USDA: Potatoes, baked, flesh, without salt (100 grams) contain on average 75.42 grams of water. That sounds right I guess, but how much of that moisture is available to the dough, and how should I adjust hydration in relation to potato content?
Thanks
I've got a formula for a nice American style pizza dough that rises in the refrigerator for 24-48 hours, but I was thinking about swapping the instant dry yeast and long ferment for a levain so I could do silly stuff like make same day sub rolls or maybe even soft dinner rolls. Mostly I just wanted something to experiment with.
The problem is that I just can't seem to grasp how to adapt the formula. I was thinking about plugging say, 20% Biga (100% flour, 60% water, 0.2% yeast) into the following formula in place of the IDY:
