Potato water in sourdough? I figured it was worth a try. My great grandmother's bread recipes always called for potato water, but I never knew why. I thought perhaps it was an attempt at reducing waste, which I’m totally on board with. But I did a little research, and there is a benefit to that potato water! it stimulates yeast and leads to softer, fluffier bread. Various sources say that potato water in bread makes the bread more moist, creates a more spongy texture, adds more complexity to the