Why does nobody talk about using potato water in bread dough?

I tried swapping out regular water for the starchy water leftover from boiling potatoes in my last batch of sandwich loaves. Totally random idea, I was just trying to not waste something. The crumb came out way softer and the crust had this nice golden sheen I never get with plain water. Even my wife, who never comments on my baking, said the bread felt fluffier. I used about 3 cups of the cooled potato water from 4 medium russets. The only weird part was it proofed about 20 minutes faster than usual so I had to keep an eye on it. Has anyone else messed around with adding potato starch to their dough in a different way?

2 comments

2 Comments

anthony_campbell881mo ago

Potato water is a game changer for softness, no question.

the_nathan1mo ago

Hold up, doesn't the starch just make them gummy?