Giulia shows how she makes our stunning potato sourdough bread. We developed this delicious sourdough with the aim of utilizing all the parts of potatoes that usually go to waste. We use potato water (made by infusing dried potato skins in water) to make the bread then fill it with excess boulangère potatoes and coat it in potato skins.

VIDEO CHAPTERS
00:00 - Intro
00:39 - Mixing Flour and Potato Water
03:38 - Adding the Starter
04:39 - Why We Use Wildfarmed Flour
05:13 - Folding the Dough
06:57 - Adding the Potato
07:41 - Difficulties of Baking in a Restaurant
09:17 - Shaping and Proving the Dough
10:05 - Baking the Bread
11:35 - The Final Product


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