I'm baking a batch of Sourdough Potato Bread in the morning. It won't be very sour because the sponge will only have fermented for about 12 hours, but you know what? I might like it better that way. I'm using 1/2 Cup Potato Flakes, they seem to work fine in my regular white bread, so why not Sourdough?
Yum!!! Wish I still had the opportunity to bake - Tickles me to know YOU do. Wish i were there to beg a bite.
ReplyDeletelove & love,
-g-
How have you been? I stayed away from my blog for the longest time.. but I'm back posting recipes..
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