Potato flour and hydration

Discussion in 'Pastries & Baking' started by kokopuffs, Jan 9, 2010.

  1. kokopuffs

    kokopuffs

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    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.