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 Let's Talk Flour
 Heirloom Flours
 Potato flour
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Sylvia Jacobus
52 Posts
Sylvia
Kent WA
USA

Posted - Apr 18 2018 :  11:33:34 AM  Show Profile  Reply with Quote
Has anyone used some potato flour not just for moisturizing bread dough but to encourage the activated atarter to work better? I have read that using some potato flour really helps with the whole wheat flour recipes.
I have used both potatoes--mashed and mixed with whole milk- in yeast raised bread doughs. It does keep bread moist and gives wonderful flavor. I would love to try using some in a sourdough recipe using only whole wheat flours.
Learning from others is always so fantastic, so share any experience you've have had.

Bread is like the sun. It rises in the yeast and sets in the waist. Unknown author

Nelle
21 Posts
Janelle
Millersburg Ohio
USA

Posted - Apr 18 2018 :  4:35:34 PM  Show Profile  Reply with Quote
The mother I have was originally given to me by my sister in law and it was fed with flour, water, and cooked and mashed potatoes. That was not convenient, but it made good bread. My mom always liked to use ďpotato waterĒ in bread. Potato flour would such take care of the convenience issue! Hops flowers are supposed to be great for the starter too, and I have some powdered hops flowers. Iím curious what info MaryJane and Ashley on either of these additives?

Never Been Unloved
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Ashley
291 Posts
Ashley
MOSCOW Idaho
USA

Posted - Apr 19 2018 :  10:25:55 AM  Show Profile  Reply with Quote
I think that potato bread has an amazing texture, and am inspired to try my hand at a recipe for potato bread using a refrigerator mother. Rather than changing the composition of an entire mother, I would lean towards experimenting with adding potato flour or mashed potatoes to a portion of Refrigerator mother and letting it ferment overnight. In the Counter mother phase, I would opt to remove a portion of the mother, mix in potato flour or mashed potatoes, and let it ferment overnight as well.

Iím intrigued! Iíll have to try this with white flour and one of the whole-grain flours to see what the texture is like for both. It might also be wonderful for the gluten-free flours. Iíve not heard of hops flowers as a rise enhancer, Iíll have to look into it. I wonder if theryíre similar to grains and have wild yeasts/ and lactic-acid bacteria on the surface of the flowers?

So many breads to make, not enough pages in a book, and definitely not enough hours in a day.

Ashley Ogle
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Sylvia Jacobus
52 Posts
Sylvia
Kent WA
USA

Posted - Apr 19 2018 :  6:57:39 PM  Show Profile  Reply with Quote
I was thinking of using it to make bread. I have an awesome mother and don't want to alter that. I understand it's good food for the little yeasties. Especially if you're using whole grain flour. So off to experimenting my fellow bread geeks :) Waking up the refrigerator mother with some potato flour is probably a good idea. MMnnn.....

Bread is like the sun. It rises in the yeast and sets in the waist. Unknown author
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