Lean Doughs

Lean doughs, which are made with little or no fat, comprise the world of bagels, baguettes and many other forms of non-rich breads. These breads are made using commercial yeast (instant dry, active dry or baker's yeast) and included techniques such as pre-ferments and "spiking." If you're using a natural starter, please post on the Sourdough Board.

Jan

14

2014

4

Potato Water

By lrsshadow

Forums:

My Grandma mentioned that her grandma used potato water for making bread.

Tried substituting Potato water for water in my honey whole wheat bread. It did make a difference. Much softer and more moist. Hard to explain.

I am interested if anyone has tried this or would try it and let me know how it worked out in their recipes.

Potato Water: Water from boiling potatoes.

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