What happens when you cook with corn starch?

9 Sep

I finally found potato starch in this town, but I thought I’d share the results of my experiments using corn starch instead.

I found that corn starch absorbs a LOT more water than potato starch. A whole lot more! Like twice as much, at least! This may be useful for adding moisture to products, but if you don’t make major changes to the recipe, you’ll end up with BRICKS. Heavy, hard, not-very-appetizing bricks!

The other thing about corn starch is that it doesn’t brown well. The bread I made, that contained only a very small amount of it, was pale and hard on top, and did not brown even when toasted. This might be corrected by adding more sugar, but that would throw everything else off.

Bottom line: if you’re going to use corn starch for baking, expect a lot of trial and error before you get a good result. My advice is to keep corn starch for thickening sauces, and not use it for other stuff.


One Response to “What happens when you cook with corn starch?”

  1. Becky June 3, 2012 at 10:48 am #

    I’ve learned since then that cornstarch can be good in flour mixes, but it definitely changes things! Corn starch and potato starch are NOT interchangeable!

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