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Read somewhere 1 c cake flour = 3/4 all purpose + 1/4 starch ( corn, potato, etc). Anyone tried both ways?
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It's like the difference between a cup of Starbucks Sumatra blend and a cup of instant Maxwell House.
Read somewhere 1 c cake flour = 3/4 all purpose + 1/4 starch ( corn, potato, etc). Anyone tried both ways?
I'm all about all natural products, but I like how bleached flour gives a more delicate crumb to cakes and such.
My next box of cake flour will be the fairly new product from King Arthur Flour, it's an Unbleached cake flour. I am curious how it will compare in a simple yellow cake where the texture makes so much difference.