I put water, the steam basket and chopped vegetables in the pot. The veggies steam until tender, then I remove them for supper and dump the water out….down the drain it goes, never to be seen by me again. It’s green water if I cooked broccoli, asparagus or green beans and orange if it was carrots. But what if there’s another way? What if that water could still be used, I’m sure there’s some nutrients that seeped out of the veggies into it.
During our practical skills classes we had a lady show us how to make homemade bread, and she said that potato water and other veggie water can be used in bread baking in place of the water! I was enthralled with that idea! She said that it adds even more for the yeast to eat. So since that class Cameron has used water leftover from cooking dry beans (either pinto or red beans, can’t remember) in some bread, and I’ve tried broccoli water and carrot water. I can’t wait to try potato water (read here for instructions on using potato water), and I’m trying to decide if I’m brave enough to use some leftover beet water sitting in the fridge.
Have you ever used vegetable water in baking bread?