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matthewe
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I'm new to baking, and I've been using the same potato bread recipe, and it's worked every time. I tried using daikon one time, and that worked too.
I was wondering if I can use any sort of blended vegetable matter in the place of potato.
Namely, I have this borscht in my fridge that I'm not too pleased with, and I feel like this would be a creative way to dispose of it.
Any feedback?
I was wondering if I can use any sort of blended vegetable matter in the place of potato.
Namely, I have this borscht in my fridge that I'm not too pleased with, and I feel like this would be a creative way to dispose of it.
Any feedback?
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Responses (1)
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Accepted Answer
MattieOfflineHi Matthewe,
Interesting that you used daikon in your bread! What did the bread taste like? The potato works because it supplies starch for the yeast to eat during fermentation. It also may supply some of the enzymes that help break out the starches from the flour so the yeast can start eating it. I would think that any starchy food item would work in bread in small amounts, as long as it doesn't have excessive amounts of salt and acids that would inhibit the yeast's ability to thrive. The borscht would probably work if you used a little.
Cool experiment. Let me know how it works out!
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