I Really, Really, Really Dislike The Taste Of Cake Flour. Do I Have To Use It? What About Adding Potato Starch?
Baking By dukeswalker Updated 24 Nov 2014 , 1:34pm by dukeswalker
I am in love with Sylvia Weinstock's Yellow Cake - I love everything about it, except for the after taste the cake flour leaves in my mouth. I have heard of using AP flour with some potato starch in it - but I'm not sure how much of it to use. I'm willing to experiment but would love a starting point - if anyone has any thoughts I would love to hear them! Thanks!
AI agree with you 100%! I use King Arthur unbleached flour for everything so the taste of bleached cake flour is rather severe. I have tried the unbleached cake flour but it doesn't produce the same fine crumb. I hope someone can answer your question.
AI have wanted to try this recipe for a long time but haven't gotten around to it.
http://www.threelittleblackbirds.com/2011/12/yellow-butter-vanilla-cake/
ANot sure if this helps, but Warren Brown's yellow butter cake calls for 7 oz unbleached AP flour and 2 oz potato starch, you might be able to use that ratio as a starter point for the SK recipe....if you try, let us know!
I was recently out of the country and baking cakes for friends. Most of my recipes call for cake flour which wasn't available. So I made my own. For each cup of flour, remove 2 tbls flour and replace it with 2 tbls corn starch. Then sift them together 4 times. It really worked well, I may continue doing this now that I am back in the states. Give it a try and see what you think. Good luck.
Rose Levy Beranbaum has some good info about this topic on her blog:
http://www.realbakingwithrose.com/2010/03/the_power_of_flour_part_one_of.html#.VHI0e010x9M
I've used the potato starch sub (15% by weight of the flour) with pretty good results -- not the same as cake flour but better than straight unbleached flour.
Quote:
Rose Levy Beranbaum has some good info about this topic on her blog:
http://www.realbakingwithrose.com/2010/03/the_power_of_flour_part_one_of.html#.VHI0e010x9M
I've used the potato starch sub (15% by weight of the flour) with pretty good results -- not the same as cake flour but better than straight unbleached flour.
THAT ^^^ is a GREAT article! Thanks for sharing!!
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