Hi, I've been having issues with the bottom of my loaf cake being a bit denser than the top half. I'm using the creaming method with some BP for the leavening. The flour I'm using is unbleached cake flour (Ive used unbleached AP with the same results). I wanted to know if using unbleached flour was the problem; I read somewhere that bleaching the flour enables it to emulsify better with the fats/liquids? I had some doubts about that though because Ive read of people not having issues with unbleached flour? Anyone have any experience/info with this? Thanks
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Bakerlady2
Posted 27 May 2016 , 9:05pm
post #2 of 4
I use unbleached flour all the time and have for years with no problems. is your cake cooked all the way? is your BP old?
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