llvllagical_llkook
Cook
- Joined
- Aug 8, 2007
- Messages
- 74
I've been making cakes and used only all-purpose flour. My question is, for many recipes, why do they call for whole-wheat and all-purpose, same quantities for both? I've made it with only all-purpose and they've been fine but is there something I'm missing? Does the combination of flours make the cake better? I don't want to combine them and have a cake end up a horrid creation, so anyone know?