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Tried adding mashed potatoes to my sandwich bread and it turned into a brick
I saw some old forum post about how potato starch makes bread softer and last longer. So last Sunday I threw about a cup of leftover mashed russets into my usual white bread recipe. Thing came out of the oven dense as a rock, barely rose at all. Tasted fine but you could probably use it as a doorstop. I figured out later that potatoes soak up way more liquid than flour does, so I should have cut back on the water by at least a quarter cup. Also learned that you gotta mash them super smooth with no lumps or you get weird pockets in the crumb. Anyone else tried adding random leftovers to their dough and regretted it?
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wendyk632d ago
Wait don't you find brick bread kinda awkward for dipping? Like it holds up too well. My batch was so dense it barely soaked anything up. I actually prefer a softer bread for soups since it gets all warm and melty.
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