I recently purchased a book on baking cakes and nearly all of the recipes had "potato starch" listed in the ingredients which it stated should not be substituted with cornstarch. I have searched my local supermarkets and speciality food stores for potato starch and no one seems to stock it. I know I can buy it on line but before I do I just wondered whether many other people add this to their cakes (pound, butter, genoise, foam etc) and whether it really does make that much difference?
post #1 of 7
10/27/08 at 2:02pm