Maija wrote:
> I've read that using potato flour increases moisture and shelf
> life in yeast breads. Is it possible to substitute mashed potato
> flakes for the same purpose?
I have successfully used potato flakes in my bread. I usually put them into
my mortar and crush them into a fine powder, so that it would measure the
same as potato flour. When I read the ingredients on my potato flakes it
had one major item: Potato, and a few chemicals for texture and storage.
I'd imagine it's pretty similar to regular potato flour.
When I make bread with it, the dough seems a little softer, probably
because it can absorb more water, but it's not too sticky. It does seem to
increase moisture in bread, but I can't vouch for the shelf life. My breads
almost always grow mold before they get so stale that reheating or toasting
won't fix it.
Ben McGehee