I used to use instant potato flakes in a cinnamon bun recipe - I think I started with a Maida Heatter recipe? Pillowy, fluffy, extended storage life - what more could one want?
Would there be any difference if we used boiling water with the flakes like in your porridge sandwich loaves? I guess, in that, can you ruin or over-gel the gel?
Would it make things difficult if I were to add Flakes to a recipe that already has a sourdough starter, and yudane? My poolish became a "dead" starter after I left it too long in the garage (@ 38F/8C over 48 hrs).
My son loves his potato bread and has asked me, the in-house-baker, to add them. More for "flavor" than texture or to slow staling. Bread doesn't last long in this house. He usually buys it from the big box store but I'm baking extra for the holidays so there it is. His special request.
I'd appreciate any input.
ETA: I'm familiar with the use of both forms of traditional yudane/tangzhong, and how they affect both bread hydration and retardation of staling. Just not ever used potato starch as a sub for them.
I used to use instant potato flakes in a cinnamon bun recipe - I think I started with a Maida Heatter recipe? Pillowy, fluffy, extended storage life - what more could one want?
Would there be any difference if we used boiling water with the flakes like in your porridge sandwich loaves? I guess, in that, can you ruin or over-gel the gel?
The sub for tangzhong is intriguing, thinking about Stella Park's "Magic Bagels" and her use of yukone/tangzhong helping the bagels stay fresher.
Might have to try this - I keep instant potato flakes on hand to make split-top hot dog buns (which aren't readily available outside New England).
Would it make things difficult if I were to add Flakes to a recipe that already has a sourdough starter, and yudane? My poolish became a "dead" starter after I left it too long in the garage (@ 38F/8C over 48 hrs).
My son loves his potato bread and has asked me, the in-house-baker, to add them. More for "flavor" than texture or to slow staling. Bread doesn't last long in this house. He usually buys it from the big box store but I'm baking extra for the holidays so there it is. His special request.
I'd appreciate any input.
ETA: I'm familiar with the use of both forms of traditional yudane/tangzhong, and how they affect both bread hydration and retardation of staling. Just not ever used potato starch as a sub for them.