May I substitute potato water instead of warm water in a recipe to make my bread softer?
Posted: 15 November 2012 03:38 AM   [ Ignore ]
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Hi Everybody

I have a really nice recipe for Rosemary Olive Knots which is a lean dough…I want to make my bread softer, may I add warm potato water to the yeast to get softer results?

The recipe mentions 1 1/2 cups warm water to which active dried yeast is to be added…will my rolls turn softer if I were to substitute potato water instead of warm water? Kindly revert, thanks…

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Posted: 15 November 2012 11:36 AM   [ Ignore ]   [ # 1 ]
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Thanks Julie, would do that…my dad has requested for it again, so will get back with the results soon, smile.

Thanks once again.

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Posted: 16 November 2012 08:46 AM   [ Ignore ]   [ # 2 ]
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agree with Julie.. Ligurian Bread recipe calls for a couple of mashed potatoes.. for a soft bread. smile

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Posted: 17 November 2012 12:52 AM   [ Ignore ]   [ # 3 ]
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Yes Charles/Priyanka…

Going to add mashed potatoes…in a day or two…will get back on the results….thanks a bunch

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Posted: 27 November 2012 12:50 PM   [ Ignore ]   [ # 4 ]
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Hi, reporting back on the Rosemary Olive Oil Knots…

Yes, i did add a mashed potato and that solved my chewy bread problem! Thanks so much…kindly chek my new blog for detailed pix and a write up, the link is

http://flavorrules.wordpress.com/2012/11/21/rosemary-olive-oil-knots-my-take/

Thanks once again everybody!!

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