Shop > King Arthur Potato Flour - 16 oz.
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King Arthur Potato Flour - 16 oz.
item# 3026 $5.95
average of 4 reviews 
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Crumbly, dry bread? Try potato flour
- Potato flour is ground from whole, dried potatoes.
- Invaluable to bakers looking for a moist yeast bread with excellent shelf life.
- The potato starch attracts and holds water
- One-quarter cup of potato flour per loaf—white, wheat, rye or whole-grain—will banish dry, crumbly bread forever.
- Store cool & dry; freeze for extended shelf life.
- Available in a 1-pound bag.
WHY TO BUY: Bread becomes crumbly and dry for two reasons: either you added too much flour when kneading, or it dries out too quickly. Starch bonds with water and holds it; potato flour, which is nearly 100% starch, is VERY good at keeping the moisture in your bread, where it belongs. The result? Moist, tender bread that holds together when you slice it.
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Nutritional information |
Reviews
10/14/2009
I called the King Arthur bakers, with questions on why my Cornell bread recipe--everything would turn out so dry and I had to get to the bottom of this...I followed advice and added KA potato flour, and, in addition to using the special dry milk from KA, I made a braided loaf and a pan of cinnamon rolls...what a difference, my breads using the nutritious Cornell recipe are no longer bone-dry...I think that the flavor has actually improved.
08/15/2009
This makes my breads smooth - easy to slice and even.
05/04/2009
Used this for the first time last night in combination with the dried milk. The rolls & loaf turned out moist, fluffy & tender! Fantastic products producing a noticeable difference in my baking!
02/06/2009
I consider this absolutely essential for baking sandwich-quality bread at home. It gives the bread that wonderful soft, "springy" texture that's perfect for PBJ's or egg salad sandwiches. Without it, my bread always turned out rough and with a poor texture.
