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
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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Reviews and Replies: | |
1 | ISO: Boston Cream Pie |
Clare | |
2 | Recipe: Boston Cream Pie (2) |
redd | |
3 | ISO: Can regular all purpose flour ever be |
DQH | |
4 | Re:cake flour substitution, this sounds |
kt/mn | |
5 | DQH re:flour |
Suzanne:-)Pa. | |
6 | DQH, the answer to your cake flour |
kt/mn |
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