Good morning. I hope everyone's doing well in this midst of crisis.
I am currently testing different flavors, textures and softness for my doughnut. I was taught that potato helps make breads soft. I would like to try potato powder. What is the effect of potato powder if I add it to the recipe? Would the bread be soft and how long will it retain the breads moisture to increase its shelf life? Would the bread be more flavorful? Thank you and stay safe.