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Mix the potato flakes with 1/2 cup of boiling water, stir well and let sit for about 5 minutes. Stir again. If you want to use a mashed potato, use 2/3 cup of cooled mashed potato. Mix together the potato, sour cream, egg, melted butter, honey and salt. Add the wheat germ, the baking soda and one cup of bread flour. Stir well to combine. Add the yeast and all of the remaining flour, a half cup at a time, stirring well after each addition. When it become too difficult to stir, turn the contents out onto a floured work surface and knead. Once the dough comes together, let it rest for about 5 - 10 minutes. Wash and dry well your mixing bowl. (The dough is full of fat so you really don't need to grease it.) Continue kneading for a total of 10 to 12 minutes, until it is smooth and resilient. Add more flour only if necessary to keep the dough from sticking hard to your hand. You shouldn't need more than a few teaspoons. Put the dough in the bowl and cover with plastic wrap. Or, leave it on the counter and cover it with the bowl, provided that the bowl is large enough to allow the dough to double in size when it rises. Allow the dough to rise for about 2 hours, or longer if necessary, until doubled in size. Using the palms of your hands and flattened fingers, firmly press out the CO2 gasses and form the dough into a disk that's about 8 inches in diameter. Allow the dough to rest for at least ten minutes. Cut the dough into 16 pieces. (I use my bench scraper to do this, cutting it first into quarters, then each quarter into four pieces.) Shape into balls by using your thumbs to pull the dough from the top to the underside, stretching it, turning a quarter turn and doing it again, and repeating that motion until the ball is round. Then pinch the dough on the bottom to seal. Roll each ball around on the work surface with the palm of your hand 6 or 8 times, bearing down just a bit as you do so, to tighten up the ball. Butter generously the bottom and sides of a spring form pan
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Electric butter churn — artisan butter from cream in minutes
Canvas knife roll — transport knives safely to events, classes
Hand-crank butter churn — homemade cultured butter from cream