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DQH re:flour

Misc.

I've never done it but I know the protein % is different. King Arthur for
example list the difference in all-purpose as 11.7% and cake flour as 8.5 %.
The cake flour may not rise as much as the regular flour, but I'm not sure.


MsgID: 0038588
Shared by: Suzanne:-)Pa.
In reply to: ISO: Can regular all purpose flour ever be
Board: Cooking Club at Recipelink.com
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