Help - Will This Flour Work?

Decorating By Deb2013 Updated 14 Jun 2013 , 8:10pm by Deb2013

Deb2013 Posted 14 Jun 2013 , 4:29am
post #1 of 7

I finally am getting focused to start my cake recipe (http://sweetapolita.com/2012/06/chocolate-birthday-cake-video-tutorials), I open the 1st bag of flour to measure out and realized I bought King Arthur White Whole Wheat flour! Will this flour work in the above recipe? I also have pastry flour on hand. I really need to get these cakes in the oven tonight. Grrr....gotta start wearing my glasses more!

6 replies
Deb2013 Posted 14 Jun 2013 , 2:48pm
post #2 of 7

I decided I'd better get cake flour and off to the store. I'll pick up AP as well. 

I'd love to hear feedback from experienced bakers! What's you're favorite flour to use?

costumeczar Posted 14 Jun 2013 , 6:42pm
post #3 of 7

No whole wheat flour, you'll develop too much gluten! I don't know what the protein content is on that, but it's likely closer to bread flour than cake flour.

 

Cake flour is made from soft wheat varieties, which has less protein in it, which results in less gluten, which makes a softer product.

 

Cake flour is about 6% protein, pastry flour is around 8%, AP flour is 11% and bread flour is 13%. The more protein, the more gluten will develop and you'll get a more "structured" texture, which is why bread has a tougher texture than cakes. Using the kind of flour the recipe calls for is important or you'll get a different result. I once used white Lily flour in a cake flour recipe and I could tell a difference. I called them to see what the protein content was and they said it was 8%, so it's a pastry flour, which is what you use for biscuits, pie crusts, croissants, etc.

 

If you ever need pastry flour you can mix AP and cake flour 50/50 and you'll get around the 8% protein. I have a recipe that calls for pastry flour so I just use the mix and it works fine.

costumeczar Posted 14 Jun 2013 , 6:43pm
post #4 of 7

Oh, sorry, meant to add that you could have used the pastry flour and just reduced the flour by a Tablespoon or so.

Deb2013 Posted 14 Jun 2013 , 7:19pm
post #5 of 7
Quote:
Originally Posted by costumeczar 

Oh, sorry, meant to add that you could have used the pastry flour and just reduced the flour by a Tablespoon or so.

Thanks for the comparisons - I hadn't thought of the gluten factor before. Interesting how a relatively small proportion can make such a major difference in the texture. I ended up using 2/3 cake flour & 1/3 AP. I'm hoping it will still be scrumptious!

VeenasArtofCakes Posted 14 Jun 2013 , 7:33pm
post #6 of 7

Here's a simple explanation of the different flours and substitutes. It's my 'Tip Thursday' on Facebook. Not long. Just a few important points. 

Hope you find it useful. 

http://www.facebook.com/photo.php?fbid=340815046017351&set=a.377828872315968.77051.151626264936231&type=3&theater

Deb2013 Posted 14 Jun 2013 , 8:10pm
post #7 of 7
Quote:
Originally Posted by VeenasArtofCakes 

Here's a simple explanation of the different flours and substitutes. It's my 'Tip Thursday' on Facebook. Not long. Just a few important points. 

Hope you find it useful. 

http://www.facebook.com/photo.php?fbid=340815046017351&set=a.377828872315968.77051.151626264936231&type=3&theater

Thank you for posting - great info!

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