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January 3, 2021 at 6:48pm

this bread looks absolutely delish - sweet/tangy morsels of fruit, dried or fresh is my favorite in sourdough :)

i don't have potato flour or flakes but want to attain a tender and light bread. i'm currently making your sour cream and chive potato bread- the rolls are baking as I type. inspired by that recipe:

do you think substituting mashed potato for the potato flour/flakes and reducing the water to balance the moisture from the potatoes would work out? is it even feasible? if so, could you give me some rough numbers for what I can reduce the water to and how much mashed potato to sub in for flakes? thanks so much for your advice in advance.

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