Thanks, I also found another site just now that mentioned something about grinding up the flakes to use as a substitute. I hope it doesn't double the amount doing that, I used a coffee grinder to grind up some for later use.
Is it possible to substitute mashed potatoes for potato flakes? If it can be done then I am clueless about how much to use. Does anyone have any suggestions as potato flakes are not available here.
Maija wrote: I've read that using potato flour increases moisture and shelf life in yeast breads. Is it possible to substitute mashed potato flakes for the same purpose?
Maija,
Absolutely!! I do it all the time. Use about 1/2 cup of potato flakes per three cups of flour. You can also use leftover mashed potatoes 1/2 cup per three cups of flour. This will definitely add to the moisture and shelf life of bread. Potato flour, by the way, is nothing more than ground dehydrated potatoes. The only thing you have to beware of is that when making these additions you will have to adjust the total amount of liquid in the recipe. Since mashed potatoes already contain moisture you must reduce the liquid. Potato flakes absorb moisture and you will need to increase the liquid. Give it a try.
I've only used potato flour,
I've only used potato flour, but I've seen several recipes that say to use either, so I would think it would be fine.
Russ
score: 0
potato flour
Thanks, I also found another site just now that mentioned something about grinding up the flakes to use as a substitute. I hope it doesn't double the amount doing that, I used a coffee grinder to grind up some for later use.
score: 0
potato starch
Is potato starch the same thing as potato flour?
Marni
score: 0
Potato Flakes substitute
Is it possible to substitute mashed potatoes for potato flakes? If it can be done then I am clueless about how much to use. Does anyone have any suggestions as potato flakes are not available here.
Anjali
score: 0
A note from...
http://www.bread-bakers.com/archives/digests/v102n024.txt
Maija wrote:
I've read that using potato flour increases moisture and shelf
life in yeast breads. Is it possible to substitute mashed potato
flakes for the same purpose?
Maija,
Absolutely!! I do it all the time. Use about 1/2 cup of potato flakes per
three cups of flour. You can also use leftover mashed potatoes 1/2 cup per
three cups of flour. This will definitely add to the moisture and shelf
life of bread. Potato flour, by the way, is nothing more than ground
dehydrated potatoes. The only thing you have to beware of is that when
making these additions you will have to adjust the total amount of liquid
in the recipe. Since mashed potatoes already contain moisture you must
reduce the liquid. Potato flakes absorb moisture and you will need to
increase the liquid. Give it a try.
Happy baking.
score: 0