Home Bread-Bakers v105.n001.2

RE: Potato Starch/flour in bread

Roxanne Rieske <rokzane@comcast.net>
Sat, 01 Jan 2005 07:37:04 -0700
Iuse good old fashioned potato flakes! And yes, it does make a big 
difference in helping the bread to retain moisture. Especially in my dry 
Rocky Mountain climate.

I usually add something like a 1/4 cup of potato flakes to the rest of the 
dry ingredients for a 2-3 cup loaf recipe. Sometimes if it's really dry 
out, I'll have to add more water to the dough.

Roxanne Rieske (Rokzane)