Home Bread-Bakers v104.n057.10

adding potato starch/flour

FREDERICKA COHEN <cohenfs@prodigy.net>
Thu, 30 Dec 2004 03:45:02 -0800 (PST)
I have been told that adding 1/4 cup of potato starch per cup of flour will 
give moisture holding qualities to bread, especially the whole grain ones.

Anyone have experience with this?

First, is potato starch the same as potato flour?

Second, is the starch in addition to the flour or in place of it?

Many thanks, Fredericka