I’m thinking of trying a small experiment with my next bake, and adding some instant potato flakes to my recipe (Beginner’s Sourdough Bread, The Fresh Loaf).
I’m hoping for a softer crumb than what I’ve been getting, and I’ve read that potato flakes can give that. I’m thinking of replacing about 10-15% of the flour in the recipe with potato flakes. Would I need to adjust my hydration to do this? And would this percentage change make a big enough difference? Would I need to add a dough conditioner like viral wheat gluten, or would increasing the protein% defeat the purpose?
(I’ve also got some buttermilk and some heavy cream that I could work with, although I haven’t yet read anything about the effects of using either of those ingredients. Any tips welcome!)