May 20, 2009 - 12:02pm
Pasta water in breadmaking
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