The Effect of Using Different Types of Potatoes on Irish Freckle Bread Quality (Update #6)

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Look, I’m going to level with you. This experiment did not yield the quantitative data typical of a food science project. Instead, my main goal during this bake was to see if using different varieties of potatoes in a classic yeasted loaf would change any/all of the qualitative aspects of the bread itself. I used russet […]