High Ratio Cake Flour Vs Regular

Baking By SomethingSweetByFlo

SomethingSweetByFlo Posted 25 Oct 2011 , 9:01pm
post #1 of 1

Hello everyone!

I'm hoping someone can help me figure out a solution. I recently purchased a "high ratio" cake flour bag instead of regular cake flour. I used it in some of my recipes and it came out very dry icon_sad.gif

How can I fix this issue, or do I just put it aside and find the regular cake flour?


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