That's an interesting idea, Bonita!  While potato flour and a tangzhong starter do accomplish some of the same results in terms of holding moisture in your baked good, I wouldn't necessarily consider this a one to one substitute. If you don't have potato flour and want to add a tangzhong starter to your recipe I would count the potato flour as part of the overall flour content and then convert your recipe to incorporate a tangzhong starter, as recommended in this blog post. 

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