HEY RICARDO!!!! I WOULD DEARLY LOVE TO HAVE YOUR TAKE AS WELL AS YOUR VIEWS ON THE MERITS OF USING THE WHOLE POTATO IN YOUR BREAD RECIPES. I HAVE NEVER MADE A LOAF OF BREAD ,ANY KIND OF BREAD NO POTATO AND POTATO WATER IN IN MY 70 YEARS OF LIFE ! I LEARNED AT A VERY YOUNG AGE FROM MY GERMAN BORN GRANDMOTHER .WE ALWAYS MADE OUR OWN GRINDS OF BOTH WHEAT AND RYE MEALS ACCORDING TO WHAT KIND OF BREAD THAT SHE WAS MAKING, WE ALSO HAD TO BUY THE WHOLE WHEAT AND VARIOUS RYE GRAINS ONCE SHE MOVED TO THE USA FROM GERMANY. SHE MALTED THE GRAINS BY SOAKING AND SPROUTING THEM ,THEN WE HAD TO DRY IT OUT BEFORE GRINDING BEFORE USING IT IN OUR BREAD. WHAT A SWEET AND WELL AS A WONDERFUL TEXTURE AND TASTE IT ALL HAD. I STILL HAVE TO USE A FLOUR MILL TO GET THE DIFFERENT GRINDS OF GRAINS BECAUSE THEY DO NOT SELL SUCH THINGS IN THE USA .MALT POWDER AS IT IS CALLED IN THE USA IS MOSTLY USED IN COMMERCIAL BEER MAKING.SO ARE THE GROUND GRAINS THAT SEEM TO FERMENT FASTER THAN USING THE WHOLE OR CRACKED GRAINS. THE CRACKED GRAINS AS WELL AS THE WHOLE ONES DO MAKE A NICE TASTE AND FEEL TO MY BREADS AFTER SOAKING. I MEASURE BY WEIGHT JUST LIKE MY GRANDMOTHER DID. I STILL USE THE PALM OF MY HAND TO MEASURE THE SMALLER AMOUNTS,H PALM FULL OF THIS AND A PINCH OF THAT. IT WAS NICE TO READ YOUR COMMENTS ON BAKING. IN COMMERCIAL YOU USE A COUPLE HUNDRED POUNDS OF THIS A S WELL AS A FEW GALLONS OF THAT.I HAVE ALWAYS WANTED TO TRY THAT WITH THE TRADITIONAL OLD RECIPES FROM GERMANY. NOW THEY NO LONGER EAT MUCH OF THAT .NOW IT IS THE CRAPPY, MUSHY STICKY,SELF DISSOLVING BREAD THAT IS TRADITIONAL BREAD HERE. I STILL MAKE MY OWN. LISA

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