Accidental swap
I have made this ( http://www.thefreshloaf.com/node/41194/grahams-brown-bread ) loaf a couple of times and my husband loves it. The last time I made it it was a bit of a disaster as it didn't hold together very well at all. However the bit my husband had he said it was the best bread he'd ever tasted. I went to have a look and realised that instead of 15g of potato flour I had added coconut milk powder ( https://www.grapetree.co.uk/product/coconut-milk-powder-250g/ ). It didn't make the loaf coconutty but it definitely added something.
My question is .. if I wanted to add in some of the coconut milk powder in the next batch which ingredient would you reduce to make way for it. I have my sturdy notebook which I use to work through adaptations to recipes but would like to know which direction to start.
Could you use it as an additional ingredient and not eliminate anything? Maybe mix the powder with your water or mix it in with the flour.
Wouldn’t that work?
Dan
That was my first thought but I was worried about it using up some of the liquid. I will try just adding it next time. Thank you
The potato flour probably absorbs quite a bit of liquid that the coconut milk powder does not, which would have made your dough a lot wetter, which is maybe what you meant about not holding together.
If you add the potato flour AND the milk powder, your dough will end up drier. Typically, one reduces the flour to compensate for other structure-building ingredients such as this.
A rounded tablespoon contains 3.5 grams fat so I see this more as a fat substitution and like previously said, not very water absorbent. I would include the potato starch and just add the coconut flour to flour as an extra ingredient while mixing the main dough. Both potato starch and the coconut powder (a nut flour) will soften the crumb.
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