Audra

April 29, 2013 at 7:49am

Hello! I'm wondering if there is a way to skip the potato flour/flakes- do they add something so important to these that I couldn't find an easier substitute? Consider potato water (from boiling potatoes) or a small boiled and mashed potato. The potato keeps the dough nice and moist, and in yeast breads prevents crumbling slices. Happy Baking! Irene@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.