I had some cooked red potato chunks and some fresh sourdough starter discard and decided to combine them in a bread. I grated the potato "innards" and mixed them with the starter, about a cup of each, and added salt, water, bread flour and 1/2tspn instant yeast. Left the mixture to autolyse for 30 minutes and found it was pretty sloppy when I checked. I added a little more flour and did a french fold, then three stretch and folds over the next 2 hours. When the dough had doubled I cut it into three and made small boules. When they were ready I baked them on a hot cookie sheet under my roaster for 15 minutes, then another 15 minutes uncovered at 450*. They were up to 205* and I gave them another 5 minutes with the oven turned off, but when they were cool I cut one and found that the crumb was almost gummy. The good news is it made a great chicken and lettuce sandwich - the crust was crunchy and the soft crumb really went well with the filling. There were flecks of potato on the crust but no potato flavor in the crumb. I imagine it will keep well and make good toast, A.