Home Bread-Bakers v105.n001.7

elaborating fredericka

"mike fuller" <mikadri@infomed.sld.cu>
Sun, 2 Jan 2005 01:13:16 -0500
>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.

Elaborating on what Fredericka said, what about CORN STARCH?
Does anyone have experience abt what that does when added to bread?

Mike in Havana