Hi there, Adeoso! It sounds like the hydration ratio was off a bit making your dough too dry. We'd recommend using a recipe that is calling for potato flour and then scaling it up using Baker's Percentage to ensure that everything stays in the proper ratio. As for making potato flour, we'd recommend trying to find a source where you can purchase potato flour rather than trying to grind your own from potato flakes. Kindly, Morgan@KAF

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