MAKING POTATO STARCH RECIPES

Steps:

• PREP/PREPARE
• You will need a large-hole grater, or you could use a food processor fitted with a grater attachment, plus two large bowls or pots.
• Gather your Ingredients (mise en place).
• Clean and peel your taters.
• Grate the taters.
• Place in a large pot or bowl, and pour in some warm water (just enough to cover).
• Chef’s Note: If you grated the taters in a food processor, you will see a bunch of white stuff in the bottom of the bowl. That is starch. Swirl with a bit of warm water, and dump it into the pot with the taters.
• Swirl the taters with the water, and then dump them through a strainer, with cheesecloth into another bowl.
• Chef’s Note: If you have a strainer with a fine mesh, like a Chinoise, you will not need the cheesecloth.
• You can leave the taters in the original pot, but use your hand to squeeze the taters to extract as much water as possible.
• Put the pot with the taters down, and cover with more warm water, wait 5 minutes, and pour off the water in the other bowl with the starch. The starch will cling to the bottom of the pot.
• Repeat this process of water, strainer, squeeze 3 or 4 more times, until the water is clean, and you can see the starch sitting nicely on the bottom of the second bowl.
• Carefully pour off the last of the water; exposing the starch on the bottom of the bowl.
• Scrape out onto a piece of parchment paper.
• Allow to dry (I let it sit out overnight); however, you could use a dehydrator, or an oven on low heat.
• Put the dry starch into a small grinder, and grind to a fine powder.
• Place into a tightly sealed container, and store in a cool/dry place until needed.
• PLATE/PRESENT
• Use in any situation that calls for potato starch, or you could use it as a substitute for corn starch, or arrowroot powder. In this image I made potato pancakes using potato starch in place of flour. Very crispy. Oh, and I did use the grated potatoes from this recipe to make them. Enjoy
• Keep the faith, and keep cooking.

Steps:

• Mix all ingredients well and let sit covered for 10 minutes. Knead for 5 to 8 minutes and tip onto the counter dusted lightly with flour.
• Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side.
• Place in an oiled straight-sided container and cover with plastic wrap. After 15 minutes, stretch and fold the dough again and return to the container.
• When the dough is twice it's initial size, remove from bowl and on lightly floured surface, divide into 10 pieces weighing 85 g each (approximately).
• Round each piece on the counter by pressing down as you circulate your hand in a counter-clockwise direction until the piece is a smooth ball.
• Press each dough ball flat with floured hands, repeating as needed over the next 10 minutes and place on a pan or sheet lined with parchment paper.
• Preheat oven to 375°F.
• Cover with oiled plastic and let proof for about 30 minutes or so until the dough has risen about 1 1/2 times it's volume.
• Brush with egg wash if desired and bake for 7 minutes.
• Rotate pan and bake for 7 more minutes until 190F internally.
• Cool buns on a rack until room temperature.