Hier geht's zur deutschen Version dieses Posts Before my friend " The Rye Baker " Stanley Ginsberg went on his mission promoting European rye breads to American bakers, he had published another remarkable baking book: " Inside the Jewish Bakery - Recipes and Memories from the Golden Age of Jewish Baking". I was among his test bakers. One of my test recipes was the Polish Potato Bread - Poylner Kartoffelbroyt - with its unusually high potato content an interesting recipe, but, as I soon realized, somewhat challenging in its preparation. My first Post-It notes about the recipe I had problems gauging the necessary water amount, first the dough seemed too dry, then turned sticky from the potatoes. Not only that: Stanley had warned of dire consequences if you tried taming the gooey dough with more flour - it would turn into a brick! Somewhat intimidated, I jotted down on my note pad: " No shaping possible ". In the end, somehow, I managed to get the sticky ...