If I am following a recipe that calls for regular flour and I use cake flour instead, what will happen!? I was wondering why anyone would use regular flour vs. cake flour when making cakes/cupcakes anyway? I have only just started researching scratch--I've been a WASC girl for so long
Funny you asked that question, I was thinking the same thing today. I would love to know the same thing
Interesting--I just found this:
http://www.ehow.com/how_7792038_convert-regular-flour-cake-flour.html
And this corroborates:
http://www.joyofbaking.com/flour.html
I'll try it!
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