Hi, I'm curious about this article. I've been making your "Smaller Pain de Mie" bread for a few years now & it doesn't call for potato flour but is absolutely decliious. I went to make the larger Pain de Mie recipe today & saw that it did call for potato flour & from this article, it appears if I don't use it, the bread will not be as tasty or last as long. Is there a reason it wasn't included in the smaller pain de mie recipe or is it such a small amount that it doesn't make that big of a difference? Thank you (I'm trying to decide if I should sub the corn starch or just forgo it). Lynn

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