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!

I have a recipe that requires dry (instant) mashed potatoes.

Can you substitute:

• Potato starch?
• Cooked mashed potatoes?
• Potato water?

If so, any recommendations on how best to work out the substitutions?

HI everyone

I've had nice results making bread with water from cooked potatoes, but we don't cook potatoes too often.  I was wondering if water from cooking pasta would achieve the same effect.  Both seem to be a similar 'carbo soup' kind of concoction, and there is always a lot of pasta water left.  Anybody have experience with this?

Thanks

I wanted to make dill bread so used Floyd’s wonderful recipe for Potato Rosemary Rolls yesterday but replaced the rosemary and sage for a huge pile of fresh baby dill.  Then I added another huge pile of freshly ground black Tellicherry pepper.  We really like things spicy but I was afraid the amount of pepper I used would overpower the dill.  Not having made dill bread before (Tingull's looks so good) I also wanted to try using fresh dill to get a feel for the amount desired.  I ended up using 2 1/2 teaspoons of freshly ground pepper a