This type of baked good involves a fermentation process utilizing a culture of wild yeast and bacteria, combined with dehydrated potatoes in flake form. The dried potatoes contribute to the final product’s texture and flavor profile. A key element is the employment of specific instructions for ingredient ratios and techniques to ensure successful leavening and a desirable outcome.
The addition of dehydrated potato offers several advantages. It can enhance the moisture content, resulting in a softer crumb. Potato starch also contributes to a subtly sweet flavor and improved browning of the crust. Historically, incorporating potato products into baked goods has been a method of extending ingredients and improving texture, particularly in regions where potatoes are readily available. The use of a starter culture in this process further adds complexity to the final taste and impacts the digestibility of the bread.