Thefreshloaf iconThefreshloafSep 25, 2026 ~1 min source read

Whole Wheat-Ricotta Cheese-Blue Potato-Port Salut SD with a Barley Tangzhong

Whole Wheat-Ricotta Cheese-Blue Potato-Port Salut SD with a Barley Tangzhong Isand66 Fri, 09/25/2026. 13:27 I used mostly fresh-milled flour except for a small amount in the levain.

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Whole Wheat-Ricotta Cheese-Blue Potato-Port Salut SD with a Barley Tangzhong Isand66 Fri, 09/25/2026.

13:27 I used mostly fresh-milled flour except for a small amount in the levain.

The blue potatoes were parboiled and then roasted before being pulsed in my mini food processor.

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Whole Wheat-Ricotta Cheese-Blue Potato-Port Salut SD with a Barley Tangzhong Isand66 Fri, 09/25/2026. 13:27 I used mostly fresh-milled flour except for a small amount in the levain. The blue potatoes were parboiled and then roasted before being pulsed in my mini food processor.

How it works

  • It's funny that I had some Einkorn grains sitting in my pantry for a while and I forgot to use them.
  • Now I'm in love with the flavor it adds, and it grinds up very soft and fine without sifting.
  • The addition of the potatoes, ricotta cheese, and the soft Port Salut made this the softest bread I've made in a while.
  • This was mixed with my Ankarsrum and oven-baked the next morning with steam.
  • <img src="https://mookielovesbread.com/wp-content/uploads/2026/09/img_0401.jpg?w=490" alt wid...

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