Hi PJ, I've noticed that a lot of KA bread recipes contain potato flakes as an ingredient. What is the scientific purpose for this? It's seem like it came out of nowhere. Thanks for sharing this recipe--I'll try it out this weekend. Aubrey, I've been using potato flakes, or mashed potatoes, or potato water (water in which potatoes have been boiled), or potato flour in bread for years - it's all about the starch. Starch holds water; so adding starch to your yeast bread makes it moister, and keeps it fresher longer. Try it - I think you'll like it. PJH

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