I am alway at awe as to which flour to use. When I read up on a recipe, it request one of these (flour, all-purpose, or cake flour) and I wonder does it make an significant difference in the taste or for that matter the texture.
As a novice baker, I never knew that there was such a thing called cake flour because at a local supermarket or a department store (ex: Target, Walmart, etc). I usually see flour bags (Philsbury, Heckers, etc.). At times, I do see people emphasising the use of "cake flour" only, as oppose, to all-purpose flour to incorporate in a cake recipe. Now, I've googled "Cake Flour" and I see all the usual floursyou find in the supermarket so what am I missing?
What's the difference? Frankly, I can't tell. The cake comes out as a cake. Also, if there is such a thing called "Cake Flour" where do one buy it because at a local supermarket I do not see it?
Can some please share some light to this mystery of mine.
Thank you kindly.