Knowledge Base > Fran Costigan - Exploring Ingredient Substitutions
Fran Costigan - Exploring Ingredient Substitutions
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Tuesday, December 17, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
One of the most frequent questions we get at Rouxbe is “what can I swap for X ingredient?” For example, How do arrowroot, corn, and tapioca compare? Are all these starches are a 1:1 … Read More.
Question:
What role does potato starch play as an ingredient in baking?
— Maria Allen
Answer:
It isn't used very often in baking as far as I can tell, but when I am, if I want to make a take AP flour and make it more like a cake flour, I remove some of the cake flour depending on the, you know, if I'm doing a single or a double layer, two layers, um, I would take out maybe for a single layer, if I'm using a cup of flour, let's put it that way, I would take out two, three tablespoons of flour max and add in a starch. I tend not to use potato starch, I use our or corn starch, but you could do that with, um, potatoes starch as well. And it lowers the gluten and it makes a more tender result. And it also ha there's binding involved. So that's my answer about potatoes starch. I was so glad to find this.
