What are the differences between potato starch and flour, and how do they affect the texture and taste of baked goods?

Potato starch and flour are both derived from potatoes but have different properties. Potato starch is a fine, white powder made from extracting the starch from the potato, while potato flour is made from the whole potato, including the skin.

In baking, potato starch is often used as a thickening agent and to improve the texture of baked goods. It helps create a lighter and more tender crumb in cakes and muffins. On the other hand, potato flour adds a denser texture and a slightly earthy flavor to baked goods. It can make baked goods more moist and chewy.

Overall, potato starch is better for achieving a lighter texture in baked goods, while potato flour adds a denser texture and unique flavor.