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Hot take: a baker in Tulsa told me to add a teaspoon of instant mash to my brioche and I thought she was messing with me
Honestly I laughed it off for like a month until my dough kept coming out dry every single time in my tiny kitchen. Ngl that one spoon of potato flakes gave me the softest crumb I've made in 2 years of baking at home. Has anyone else tried this or is my Tulsa friend just a genius?
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uma_baker996d ago
Been there with the dry brioche struggle, it's the worst when you've put in all that work and the crumb just crumbles. Potato flakes in bread sounded nuts to me too until I tried it, that starch really does hold onto moisture.
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