In article <0BWvh.3572$li4.1493@trndny08>, "peter" >
wrote:

> about 4 part flour 1 part corn starch
>
> What exactly does corn starch (or potato starch) do anyway? If this is not
> used, or have too much, what would be the effect?

A few years back there was an article in Fine Cooking on waffle making.
The author was looking for waffles that were crispy outside and tender
inside. She achieved it by reducing some of the flour and replacing it
with potato starch.

As my waffles started out crispy but quickly softened as the cooled I
thought I'd try it. I found it worked very well. I asked how much
corn starch you were using incase it was something meager like 1 T.

The recipe she used started with 2 C flour and she reduced the flour to
1 3/4 C and added 1/4 C potato starch It sounds like you'd be using 1/2
C cornstarch for 2 C flour - an even bigger proportion.

marcella