pls help with potato water w/flakes instead of potato
Tomorrow I'd like to tweak & enlarge the Potato Sandwich Loaf from Beranbaum's The Bread Bible into a large uncovered Pullman for sandwiches (incorporating multi-grain flour in the sponge). She says substituting potato flour/water for riced potato in the final dough will provide a slightly better rise. I have potato flour, am out of potatoes & don't feel like shopping tonight. So, no potato water for the sponge unless I use instant flakes.
For 8.6 oz water how much potato flakes would suffice for potato water (new for me). It would take about 1-1/8 cups flakes to makes mashed potatoes, so maybe 2 TBSP? Thanks for helping me play, and have a great baking weekend!