Friday, September 01, 2006

Potato Starch, Final Edition

I have found the answer to the question of converting corn starch to potato starch. It goes thus,

Use 2/3 equivalents of Potato Starch, compared to Corn Starch, and cut the Xanthan Gum in half.

This doesn't give you exactly the same product, but they are close. The Potato version is crustier, and doesn't appear to be as hygroscopic. The taste is different too, but you can decide which you like bette.

I think it has to do with the water absorbance, which is greater for Potato, and also the size, which is much bigger. (See previous posts) Because it is longer and holds more water, the starch polymer fills some of the role that Xanthan Gum plays. One equivalent of both Starch and Xanthan Gum gives very mushy, wet muffins or pancakes. The waffles stick and tear in half because they are too soft in the middle.

Soon, I'll post my perfect potato based Banana-Nut Muffins that the Maestro took to his first day of preschool.

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