Differences between potato water and filtered
We boiled potatoes to make mashed for yesterday’s family dinner and I remembered to keep some of the water to try in making bread. I’m not sure when I’ll get around to baking next – possibly not for a couple of days or more – so I figured I’d ask what differences I’m likely to see and what adjustments if any I might want to make beyond simply subbing equal weight of potato water for the filtered I normally use.
Since I’m flying blind atm, my tentative plan is to make a basic no knead loaf with no changes to the recipe aside from the water. But I’m also open to suggestions. We don’t boil potatoes often in our house, so I wouldn’t mind trying something a little less basic (but still suitable for a newb who has only baked about a dozen loaves so far).
Source: Fresh Loaf