Why do experienced chefs add potatoes to dough?

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Usually, dough recipes involve the use of only five ingredients.

These are flour, water, salt, sugar, olive oil and yeast.

Details

However, experienced cooks add an unusual ingredient to the dough – potatoes.

It is she who helps to make the flour base more tender.

What potatoes give to the dough

Thanks to the content in the tuber compound The fermentation of the dough is accelerated. The fact is that the mushrooms begin to release more gas.

This effect is achieved due to starch.

The result of rapid fermentation of the dough is a delicate and airy consistency.

In addition, flour products spoil much later. Dishes made from dough with potatoes retain freshness for a long time.

How to add potatoes correctly

A few potatoes will be enough for the entire dough. They must be boiled and grated.

The resulting potato-flour base can be sent both to the oven and to a frying pan.

The best results from such dough are pies with different fillings, for example, with meat or mushroom.

You can also make a large pie, then you will need a little more potatoes. In this case, the potatoes should be “converted” into mashed potatoes.