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A friend is making a biscuit de savoie. The recipe calls for 1 cup AP flour and 3/4 cup potato starch as well as 7 eggs and 1 cup sugar. Anyone know what the purpose/effect of the potato starch might be?

asked by healthierkitchen over 6 years ago
5 answers 1136 views
Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added over 6 years ago

Here's some information: http://www.ehow.com/facts_5664786_potato...

In bread baking, mashed potato added to the dough produces a nice texture. My everyday bread recipe includes 1/2 cup of instant potato flakes. I realize the starch is a different thing, but I'd venture a guess that it's for texture.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added over 6 years ago

I have use a few, mostly Scandinavian, recipes that call for potato starch. There are a lot of kosher-for-Passover recipes that also rely on it. Cookies and other baked goods made with potato starch have a really delicate texture.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

Potato starch also hold moisture in the bread so it doesn't dry out as quickly and ti helps produce a finer more tender crumb. It also feeds the yeast which produces another flavor to the bread..

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added over 6 years ago

Potato starch (or potato flour or cornstarch) has a low protein content and is gluten-free, so it's added to American flour to help make our baked goods soft and tender and much less chewy, without losing any structure and without affecting the taste of the product.

If you don't have potato starch or potato flour, substitute an equal measure of cornstarch. If you have neither corn or potato starch, use all flour (in your case, 1 3/4 cups) and replace two tablespoons of the butter (or eggs if the recipe doesn't include butter) with two tablespoons of shortening, such as Crisco, or lard.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 6 years ago

Thanks for the help!

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