Potato flour and hydration

Joined Aug 4, 2000
For a 6C loaf of bread I add 1/4C potato flour (PF) to retain moisture. Yet, the overall loaf feels dry. Seems that PF is very hygroscopic, it absorbs lots of water. So how much addition water should be used to compensate for the addititonal PF in my recipe? For a 6C loaf I originally used 2.3C water.
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