Hi, I'm new to ChefTalk, and fairly new to baking too :)
I want to own my own cafe (coffee,smoothies, baked goods) when I'm older, and want it to be healthy, so I use all whole wheat flour, and as much organic ingredients as possible,
But I've got a few ques regarding flour and sugar:
Can you get soft, light, and fluffy cakes with whole wheat flour? It has 4g of protein per 1/4 cup, but I read somewhere this protein does not easily form gluten.
Is buying unbleached cake flour any more processed than whole wheat? And can't you make cake flour from all purpose by adding something to it, like baking soda? I remember my teacher saying she would do that, but I can't exactly remember what she added...
Also, in regards to sugar,
I want my recipes to be lower in sugar, so far, they typically range from 21-23g per serving,
What's the best sugar to use in sweets? I typically use brown sugar, but after reading that it is no less refined than white, plan on using white in certain recipes (it makes it less chewy and less fluffy, right?)
I also bought raw cane sugar, is this the same? And can you use confectioner sugar in recipes too?
Okay, that's it (for now) :P