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Hydration: Effect of potatoes?

February 22, 2011 - 5:25pm -- Scott Grocer

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

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