Potato in Overnight No Knead Bread
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!