So today I'm trying a second experiment. To the following recipe I've substituted 1 1/2 cup potato flour and 1 1/2 cup oat flour for the three flours. I'm also adding 1 tablespoon baking soda instead of 1 teaspoon, which I'm convinced was a typo on the recipe I was reading.
Observations: the dough came out very very thick. Thick enough that I wound up adding another cup of soy milk and about another cup of water to turn it from a dry ball into a manageable consistency. Now it could be that I should have had a dry ball; I don't know. But I can always test this out later. The consistency was not what it was last week, however; it's clear you don't add potato flour one-to-one with other flours.
The concoction is now cooking; we'll see how it comes out.
What an unmitigated disaster that was! The potato flour formed a gell, and even after an hour and a half in the oven, had the consistency of uncooked dough. The bread collapsed under it's own weight, and even the flavor was wrong...
Back to the drawing board.
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