raw vs. cooked potatos in bread
If you use raw PEI potatos in bread, they clobber the yeast; the same potatos cooked are fine (see http://johnsankey.ca/bread.html#potato) I know that PEI mandates pathogen control to an extent that systemic fungicides are required - residues of them would be deactivated by cooking. There are notes on the web about a "rope fungus" in potatos that kills yeast, but PEI wouldn't allow anything like that to raise its little nose for a second, they even ban backyard potato growing they are so paranoid about their GDP. So, my question is: is it those fungicides that are the problem? Or, do some potato varieties present more problems than others (Yukon Gold, Russet, etc.)?
I haven't been able to find Canada certified organic potatos, which would be an obvious experiment...