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What should I do if I have leftover mashed potatoes? This bread just solves that problem. Potato starch softens the dough and makes the bread taste soft and delicious. The Italian starter and rosemary add other flavors to the bread. Italian starter is an Italian solid starter. It differs from Chinese dough in two points: first, Italian starter does not contain salt; second, it is not a part separated from the prepared dough, but is specially made as a starter. Because it contains no salt, Italian starter requires less yeast to complete fermentation. Salt inhibits yeast and makes fermentation more difficult (which is why salt can extend the shelf life of other foods). If there is no salt, the yeast will not be hindered and can consume sugar as much as it wants, so the demand for yeast at this time will be smaller. Didn't eat the leftover mashed potatoes. Moreover, mashed potatoes for foreigners are probably different from Chinese mashed potatoes, right? I am too lazy to pay attention to the composition of mashed potatoes for foreigners, so I just use the simplest mashed potatoes - steam a medium-sized potato, leave the amount needed for bread, and then eat the rest. The Italian starter needs to be made a day in advance, which means you need to consider two days of time. Good starter can be stored in the refrigerator for up to 3 days, which makes it easier to arrange the time. The full amount makes 2 loaves of 454g or 18 meal bags. Then 1/2 can make a round bread equivalent to the amount of toast; 1/3 can make 6 dinner bags, but it may be crowded together in the oven and stick to each other. Moreover, the rugged feeling given by a golden brown loaf seems to be more attractive. Just have a big loaf of bread. Don't leave the rosemary exposed to air, as it will burn during baking without the protection of the dough. It has a crispy outer shell, a soft interior, and the aroma of rosemary and roasted garlic. It's really good. . . .
