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Bread recipe with potato flour - but I used potato starch

I've started making this roasted potato breadfrom the latest Bon Appetit today (http://www.bonappetit.com...
The dough is now in the fridge for its overnight chill. Unfortunately I've just realized that I used potato starch instead of potato flour. The dough didn't seem to bad, just a bit stickier than the recipe described. Any thoughts on how I can rescue it before the second rise & bake tomorrow? As it's only 80g potato flour out of 500g wheat flour, I'm hoping it might come out anyway.

asked by usingSpoons about 2 years ago
3 answers 1371 views
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

They are different, but you may luck out. Starch is much lighter with no flavor. Flour is heavy and very potato-y. I don't know that you can add anything to save it, but I would just carry on.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

It's surprisingly difficult to find real potato flour these days. Good luck!

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added about 2 years ago

Not sure where you are, but Bob's Red Mill carries the real thing.