How much fresh potato to substitute for instant potato flakes when baking?

David Resnick
  • How much fresh potato to substitute for instant potato flakes when baking? David Resnick

    I would like to bake hamburger buns from a recipe that calls for instant potato flakes, only I can't find instant potato flakes.

    This is the original recipe:

    1 cup lukewarm water
    1/3 cup (3/4 ounce) instant potato flakes
    2 1/4 teaspoons yeast
    1 tablespoon honey
    2 1/2 cups (11 1/4 ounces) bread flour
    1 large egg
    1 teaspoon salt
    1 tablespoon olive oil
    

    How much fresh baked potato should I substitute for the instant potato flakes?

  • Instant potato flakes are effectively dehydrated mashed potatoes.

    In general for potato flakes you mix 3:4 volume flakes to water. They increase in volume by about two and a bit times, and weight about six times

    For potato powder you mix 1:5 volume powder to water. They increase in volume by about three times, and weight about six times.

    So roughly 3.75 ounces of water are required to rehydrate .75 ounces of potato flakes which gives 4.5 ounces of mash, or just less than 2/3 cup of mash

    Remember to remove the equivalent water (3.75 ounces) from the recipe

    This all varies slightly depending on the supplier of flakes and what variety of potato they used

Related questions and answers
  • wheat flour * 1/3 cup lukewarm water * 1/8 teaspoon instant yeast Soaker: * 1/4 cup toasted cracked wheat * 1/4 cup water Day of: * 2 cups bread flour * 2/3 cup whole wheat flour * 1 cup lukewarm water * 1 1/2 teaspoon salt * 1/2 teaspoon instant yeast * 1 cup roasted potatoes and onions Method The night before you want to make this bread add all the "night before" ingredients together...My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone

  • and 2.5 ounce is quite large. I think it is a matter of personal taste, but should I reduce them equally in order to achieve the best result? Serves 6 1 pound spiral-shaped pasta 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces 1/4 cup olive oil 1 tablespoon finely grated lemon peel 2 teaspoons chopped fresh tarragon plus more for garnish 1 5- to 5 1/2-ounce log soft...I followed this pasta recipe some days ago. I wasn't aware of the amount of people it was intended to serve, which is 6. I followed it completely but I am serving 3 people. If I were to reduce

  • I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use 1tsp lye water 8 ounces (1 cup) warm water 2 1/2 cups unbleached bread flour 1 1/4 cups unbleached all-purpose flour I blanch them for about 7 minutes and roll it until 1/16 of a inch thick. When eating them with chopsticks they don't even make it that far because they break. It might be the weight on them but they break. How can I improve my udon noodles so that they don't break?

  • what it says about rabbit which came as a surprise to me (p. 653 in the 2008 print): But you can substitute rabbit---which really does taste like chicken---for virtually any recipe for braised chicken... the latter very much, while I absolutely love the former. What I want to know: How does this substitution work? How far does it go (is it limited to braised food)? Is it reversible? What chicken recipe should I try with rabbit meat? Am I prejudiced against chicken ;-)? References: some threads mention this substitution, but they don’t exactly answer my question.

  • EDIT: I welcome recommendation of scales and alternatives to weigh the ingredients. I don't have a single tools to measure the weight of ingredient. I came across recipe with different weight: 1/4 cup olive oil 1 pound dried spaghetti 2 tablespoons butter 4 ounces Pecorino Romano cheese, finely grated 1 1/2 teaspoon finely ground black pepper Salt (optional) There are already 5 units, how do you measure them seperately? If you use a scale, do you translate the unit? Also, do you have any picture for the size of cup/tablespoon/teaspoon/etc? I have spoons in different size. And cup, to me

  • I followed this recipe for a quick "Danish" dough, at http://www.ezrapoundcake.com/archives/11051; scroll down to food processor dough. The ingredients were: 1/4 CUP WARM WATER 1/2 CUP MILK, AT ROOM TEMPERATURE 1 LARGE EGG, AT ROOM TEMPERATURE 2 1/4 CUPS WHITE BREAD FLOUR 1 PACKAGE (1/4 OUNCE) RAPID-RISE YEAST OR 1 TABLESPOON FRESH YEAST 1 TEASPOON SALT 1 TABLESPOON SUGAR 1 CUP (2 STICKS) UNSALTED BUTTER, COLD, CUT INTO THIN SLICES After following the recipe, when I went to roll out my dough it was quite wet and sticky. Even with moderate flouring

  • I'm trying to make homemade pizza sauce but end up with sauce that ends up drying up in the oven. Here's what im using: 1 can crushed roma tomatoes 3/4 cup garlic 3/4 cup basil 1/4 cup salt 1/4 cup black pepper Heat until thick However when I smear the sauce onto the dough and bake it, it never turns out right. Any thoughts? Any suggestions on my recipe would also be great.

  • I've been searching online for a recipe for a robust garlic marinara sauce to no avail. Does anyone have any tips on how to make this kind of thick, hearty sauce from scratch? This is what I've tried so far: Tomato Paste (I don't have a blender) 1/2 teaspoon butter 1 cup diced onions 1/4 cup diced red chilies 1/4 cup whole milk cream 3 cloves of garlic Fresh Basil I fry the garlic and onions in olive oil and then add the tomato paste, chilies, basil and cream. It has not turned into the hearty kind of sauce one imagins on an Italian dinner table. Does anyone have any tips?

  • When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in How do I make a baking powder substitute? and What is the difference between baking soda and baking powder? What can I do to reduce the tanginess? Edit: Here's the recipe from a 50 year old Betty Crocker cookbook (American measures): 1 C shortening 1 1/2 C sugar 2 eggs 2 3/4 C flour 2 tsp cream of tartar 1 tsp soda 1/4 tsp salt Cream shortening and sugar

Data information