Why add potatoes to dough: zero waste production
Cooking is nothing more than a real art, which has its own characteristics and nuances.
The more you know about it, the easier and faster the cooking process will be.
For this reason, the expert of the online publication BelNovosti, chef Yulia Arkhipova decided to share another life hack, namely, she told why many housewives add potatoes to the dough.
In fact, the authorship of this trick belongs to our grandmothers, who undoubtedly knew a thing or two about saving.
So, they put potatoes in the dough to reduce the amount of flour used, and also to make it more tender, soft and airy.
The remarkable fact is that it does not matter at all in what form you use the potatoes.
This can be water left over from boiling potatoes, starch (two tablespoons are enough) or a little mashed potatoes without adding butter or milk.
In any case, the result will be excellent.
The most reliable option is yeast dough prepared on the basis of potato broth. It rises quickly, and the baked goods remain fresh for a long time and retain their taste qualities for a week.
In addition, boiled potatoes can be used as a filling. Thus, it is a waste-free production.
For reference
Potato is a species of perennial tuberous herbaceous plant of the genus Solanum of the Solanaceae family.
