Can any of you scratch bakers tell me if you prefer a certain type of flour to use. Is that the secret to scratch baking, the type of flour? That is what my instructor told me.
I'm looking into purchasing some Cake Flour from King Arthur. I heard that kind is good. I have also heard that sifting corn starch into the mix is good too.
Help, anything anyone knows would help.
Much appreciated!!
Most recipes are constructed using a particular flour. If it calls for All purpose or Cake Flour, you generally, should not interchange them.
Depending on the recipe, you can similar taste and structure using either method.
King Arthur flour is some of the best. I can find a/p in my grocery store, to avoid the shipping cost.
If a recipe calls for cake flour and you want to use all-purpose flour decrease the amount by two tablespoons per cup. Or if it calls for all purpose and you want to use cake flour,add two tablespoons per cup. I always use softassilk cake flour no mater what the recipe calls forand I rarely add extra. It makes a much better cake than swans down.
Cake flour is milled from soft white flour. It's lower gluten and higher starch content creates a delicate, velvety texture in baked goods such as cakes and cookies.
Substitutions
For 1 cup of cake flour, substitute 1 cup minus 2 tablespoons all-purpose flour. You also can try substituting 3/4 cup all-purpose flour plus 2 tablespoons cornstarch for every 1 cup of cake flour called for in a recipe. To substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every 1 cup all-purpose flour called for in a recipe.
If a recipe for a delicate cake, such as angel food or sponge cake, calls for cake flour, do not try substituting all-purpose flour. Such a substitution could cause the delicate cake to collapse.
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