Suggestion for improvement: Could you update this article with a summary table so people using it as a reference can quickly find the substitutions they need without having to re-read the whole thing?

Also, for those of us who measure by weight not volume, what is the weight-based substitution for mashed potatoes?

I've tried to do a detailed calculation myself for the 100% whole wheat sandwich bread recipe. According to the internet, microwaved potato has 75% water content and potato flour has 9.5% water content. The recipe calls for 62g of potato flour which means 56g (91.5%) of potato "solids" and 6g (9.5%) of water content. By "solids" I mean everything in potato flour or real potato that isn't water.

To get 56g of potato solids requires 224g of microwaved potato, which contains 168g (75%) of water, so the liquid in the recipe would have to be decreased by 162g.

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