or Connect
New Posts  All Forums:Forum Nav:

Flour Question

post #1 of 3
Thread Starter 

Is there a huge difference between all-purpose, bread, and cake flour? I live in a small town and the stores don't carry many "specialty" ingredients, so I use all-purpose in my bread machine and it tastes just fine, even though the recipe calls for bread flour.

post #2 of 3

Take a look at: http://www.joyofbaking.com/flour.html as it explains the different characteristics of various flours.

 

The major difference is protein content, cake being the lowest, followed by all-purpose, then bread flour.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 3

If you want to use just one flour, use a little less all purpose than cake flour, or substitute a tbsp or two of cornstarch for an equivalent amount of flour.  For bread, all purpose works just fine.

hey, I guess that's why they call it "all purpose"!crazy.gif

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking