Bread Lasts Longer with This Old-Time Technique | Potato Sponge Bread Homemade bread that lasts over a week - 10 days - or even longer! Banish moldy bread! Use the old-time sponging technique to improve fermentation of your bread dough so that your bread stores longer without molding. And take advantage of a precious ingredient you are pouring down the drain to improve your bread even further: potato water! That’s right, making a bread sponge and using water leftover from boiling potatoes will make soft, fluffy bread with complex flavors that lasts much longer in a cool cupboard. It’s easy! If you’ve sworn off sourdough, you should try this! There’s no commitment to keeping a starter alive. ➡ Printable recipe: Potato Sponge Bread chocolateboxcottage.tv/videos/bread-lasts-longer-with-sponge/ ➡ Blog post with more ideas for making homemade bread last: chocolateboxcottage.tv/videos/bread-lasts-longer-with-sponge/ 🎥 KitchenAid vs Bosch vs Ankarsrum: Best Mixer for Bread Dough ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-aXueK7J6tp4.html 🎥 Matrimonial Rolls | KitchenAid Mixer ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Xn8TUMCWnuA.html 🎥 Indoor Salad Garden ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-mUgGtCmupAg.html 🎥 Golden Sauerkraut | Sauerkraut that Tastes Good ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hkswYHoY5dY.html ➡🕰 VIDEO OUTLINE: 0:00 Intro to the sponge method 1:55 Using potato water 2:40 Making the sponge 3:51 Mix the bread dough 5:12 Special tip to keep dough from climbing the hook 5:40 Kneading with a KitchenAid mixer 6:32 Is my bread dough done kneading? 6:59 Now it’s done kneading 7:52 Windowpane test 8:21 How to give your bread dough better structure 9:17 Is my bread done rising? The poke test 10:09 Shaping dough into loaves 12:37 Is my bread ready to bake? The touch test 13:05 Bake the bread 13:16 Is my bread done baking? 13:50 Special tip for soft crust sandwich bread 14:21 Cutting the bread 14:54 Special holiday tip: save the potato water! 15:18 Pretty pictures from Chocolate Box Cottage
My Mom taught me to save potato water to use in bread making... But then she lived through the Great Depression and was known for not wasting anything! But it really does make a beautiful soft loaf of bread that does not crumble apart so easily. I also learned somewhere, I'm old now and don't remember exactly where, to add Vitamin C powder to the dough to help keep the bread from molding so quickly. I use about a quarter of a teaspoon per loaf of bread. So, to a two-loaf size recipe I would add one half teaspoon. Have you ever come across the use of Vitamin C as a natural preservative? Loved you video, as always. Joy
Hi Michelle! 💜 Beautiful bread, and I love that it will keep it room temperature longer. One question- Have you made a video on the retainment and storage of potato water? I'd like to keep it, but am not sure how long it would stay fresh or how exactly to store it for future use
Hi Nancy Anne, I haven't. I find it easiest to mix up the bread sponge immediately once the potato water cools, but it freezes quite well. Just pour into plastic food storage containers or wide-mouth (MUST be wide mouth) pint jars leaving an inch headspace and freeze until needed. It lasts a year at least in the freezer, but try to keep cycling through it as you probably don't want to clutter up your freezer with potato water! ~Michele
Hi Wendy, thank you for visiting from Mary's Nest! You sure can. It's not necessary to use a mixer. You can use a bowl and wooden spoon or a Danish dough whisk. 🌸Love, Michele
Hi Gülsüm, it is so nice to see you are watching my videos. Can I ask where you live? In answer to your question, yes. I spread soft butter on the pans before placing the dough in them. You can use any soft fat or oil. 💐Michele
Türkiye’de yaşıyorum sonlardaki video lar Türkçeye çevrildiği için çok mutluyum teşekkürler Abone de oldum ama geçmiş videolarınızı otomatik olarak Türkçeye çevirtmiyorum 🌷🥰
Hi Sue! It's a great way to use water left from making mashed potatoes and the bread turns out very soft and with an especially good flavor. Enjoy! Love, Michele
This looks delicious! I'm surprised you didn't use your Ankarsrum. Anyway...thanks for your videos. I'm learning so much! And greetings from a fellow Oregonian (Central).
Hi Sally, you can use this technique with any mixer. I own several mixers and try to share videos using them all from time to time. Hello from Southern Oregon! Michele
You could use potato starch. Stir a tablespoon or two into the lukewarm water the night before and then go ahead the next day with the recipe. 🌸 Michele
Michele, this sounds awesome. I love sourdough bread, well, really any type of bread that isn't mushy. My sweetheart has commented lately that the store bought honey wheat just turns to mush by the time hus lunch time arrives. I'm looking for a sturdy type of loaf that doesn't have the fermented aroma and taste that sourdough has. Do you have any thoughts? Oh!! In case I didn't post about your window sill salad, I did watch it and just haven't tried it out yet. Thank you so much for making sure I found it.
Hi Betty, a tip my Mom taught me was to lightly butter the bread for sandwiches - before adding mayo, jam, or any other condiments. It keeps the bread from turning soggy. This works with storebought or homemade bread. I have several bread recipe vidoes. Do you make bread by hand or use a mixer? If you have a mixer, what kind? I'm glad you enjoyed the Indoor Salad Garden video! Happy gardening! Love, Michele
Hi Lisa! Thank you, you are so kind. Thank you for popping over to visit. I have your video queued up to watch next. I really enjoy your sweet, calm personality and gracious sharing of wisdom. You're a gem. Love, Michele
