Comments on: Bread Lasts Longer with This Old-Time Technique | Potato Sponge Bread

By: Deborah

Deborah — Sun, 01 Feb 2026 11:45:10 +0000

Love this technique! Love your bread! If use powder potatoe starch how much powder would I use in a cup of water?
If I needed 3 cups of potatoe starch?
1 TBls per cup?

By: Brenda

Brenda — Mon, 24 Mar 2025 18:31:03 +0000

Are you able to use this method without the potato water? Thank you!

By: Anita Clancy

Anita Clancy — Tue, 18 Mar 2025 03:46:17 +0000

Hi! Can you half this recipe to make only one loaf? I would like to use it in my bread machine just to make the dough and bake it in my oven. Thanks very much!

By: Donna

Donna — Mon, 03 Mar 2025 06:25:00 +0000

What size loaf pans are you using??

By: Faith

Faith — Sun, 12 Jan 2025 12:31:46 +0000

Hi Michele,
Going to give this a try, I’m new to milling, and baking with whole grains. I’ve baked bread for years, I’m finding the milled,fresh,grain doesn’t rise as high, and tends to dry out faster. I do store my bread in a cotton cloth bag. I’m going to try this sponge method, it does intrigue me, and it is a vintage way, traditional cooking, I’m all about that. Thank you. ~ The joy is in the making~ Faith

By: MaryJo

MaryJo — Sun, 07 Jan 2024 16:41:59 +0000

In reply to Shelley. I have a cottage food business (mainly breads of all kinds) and I make a couple of specialty breads with potato water. It's amazing what a difference it will make in your bread! But my husband and I can't eat enough mashed potatoes to keep up with the demand for my bread (LOL) so now I use dried potato flakes and it works every bit as well. When you shop for the dried potato flakes, make sure that there aren't flavoring ingredients listed on the box like milk powder or butter, etc. I buy the Great Value brand at Walmart and use about 1-1/2 tablespoons of the dried potato flakes per 1/2 cup of water called for in the recipe and dissolve the flakes in the warm water before adding the mixture to the other ingredients. Also, I 100% agree with Michele about also adding apple cider vinegar to the liquid in bread recipes. I've been doing that for years. in all kinds of breads. It doesn't add any flavor but yeast loves it!

By: Shelley

Shelley — Wed, 06 Sep 2023 02:43:42 +0000

What about using rehydrated instant potato flakes instead of potato water?

By: Sara

Sara — Thu, 10 Aug 2023 11:53:44 +0000

Grand Rising! Are you saying you CAN use saved potato water? Great way to make bread more digestible! Do you think this would be great for people whom supposedly have gluten sensitivity? Thank you for sharing your recipe! I love this idea!

By: Michele Pryse, FNTP

Michele Pryse, FNTP — Mon, 24 Jul 2023 21:48:48 +0000

In reply to Gwen Brown. This recipe is made to make use of potato water, so I don't necessarily plan ahead to make it - though you could. I just know that if I am going to make mashed potatoes, I will have potato water and can make the bread.