Before the advent of yeast, potatoes and the water they were cooked in provided the means of leavening for potato bread. Now we use the same ingredients for flavor and the smooth texture of the finished bread. The loaves have a fairing long shelf life and holds up well after freezing.
Sour dough sponges were often started with potato water and kept going for ages. These techniques have fallen to the wayside with the advent of refrigeration and the closeness of the nearest grocery store.
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