I have read that substituting potato starch for bread flour in yeast doughnuts will help make them more fluffy and moist. The recipe I use for doughnuts calls for four to four and a half cups of flour. For the fluffiest and most moist doughnuts, how much flour should I replace with potato starch?
And for every 1 cup of bread flour I am replacing, how much potato starch should I use?
I have read 3/8ths of a cup of potato starch for every 1 cup of flour, but I tried this and the dough was very sticky.
Are there other considerations I need to take when doing this substitution?