Potato water in sourdough? I figured it was worth a try. My great grandmother’s bread recipes always called for potato water, but I never knew why. I thought perhaps it was an attempt at reducing waste, which I’m totally on board with. But I did a little research, and there is a benefit to that potato water! it stimulates yeast and leads to softer, fluffier bread.
Various sources say that potato water in bread makes the bread more moist, creates a more spongy texture, adds more complexity to the bread’s flavor, and even increases the bread’s shelf life.
You see a lot of older rye bread recipes calling for potato water as this flavor seems to pair well with rye.
Another fascinating thing I found: potato water contains nutrients like vitamins B and C, potassium and fiber, and phytonutrients like carotenoids and flavonoids. So not only is your sourdough bread gut-healthy, but that potato water is adding even more health benefits!
If you don’t need all that potato water, don’t toss it! Many sources say this water is wonderful for houseplants and gardens. That extra dose of nutrients really benefits the soil.
The next thing I want to try is boiling my potatoes in milk. I’ve seen this all over the internet as a great hack for increasing the flavor in mashed potatoes. Potato milk bread anyone?!
#sourdoughbread #potatowater #potatobread