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Source for organic cake flour?

post #1 of 14
Thread Starter 

I can't seem to locate organic cake flour... anyone knows a source, online or locally in Los Angeles? 

post #2 of 14

@French Fries,

Pretty sure I have ordered from King Arthur before. HTH's

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post #3 of 14
Thread Starter 

Thanks @panini - but I've ordered flour from them for years and have never seen them carry organic cake flour. The have unbleached cake flour, but not organic. Hey, you never know, I just sent them an email to ask them. Thanks for the suggestion. 

post #4 of 14
Thread Starter 

Well, they haven't answered my email. Still no luck finding organic cake flour anywhere. :(

post #5 of 14

@French Fries

I'm pretty sure I've seen organic pastry flour at KA. Is that not going to be soft enough for you?

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post #6 of 14
Thread Starter 

@panini thanks. I'm pretty sure I saw it in the past too, but cannot find it now. It isn't featured on their organic flours page: http://www.kingarthurflour.com/shop/flours/organic-flours

 

I have zero experience with either pastry or cake flours, so my idea was to start experimenting with cake flour. THe idea is that by going to extremes (getting the softest flour I can get my hands on) it may be easier at first for me to discern the difference in the results.

 

Do you have experience with both pastry and cake flour, and do they both yield fairly similar results in your opinion? 

post #7 of 14

@French Fries

Yes, have used both over the years. When I refer to a soft flour, I'm referring to the amount of protein's in the flour. Cake usually runs 8-9% protein/gluten.

Bread runs 12-14% protein/gluten.

When I need a pastry flour I usually mix/sift bread and cake.

Does this make any sense? Sorry, having a long day.

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post #8 of 14
post #9 of 14
Thread Starter 
Quote:
Originally Posted by panini View Post
 

@French Fries

Yes, have used both over the years. When I refer to a soft flour, I'm referring to the amount of protein's in the flour. Cake usually runs 8-9% protein/gluten.

Bread runs 12-14% protein/gluten.

When I need a pastry flour I usually mix/sift bread and cake.

Does this make any sense? Sorry, having a long day.

Yes, that all makes sense, thanks panini. I'm wondering for what applications you'd use cake flour vs pastry flour? 

post #10 of 14
Thread Starter 
Quote:
Originally Posted by MaryB View Post
 

I buy my wheat berries from these guys and they have excellent quality product

Wow you buy the wheat berries? And then mill your own flour? Thanks for sharing that link. 

post #11 of 14

Yes I have been milling my own flour for years to avoid all the chemicals that get added and all the nutrition that is lost. Fresh flour tastes so much better!

post #12 of 14
Thread Starter 
Quote:
Originally Posted by MaryB View Post
 

Fresh flour tastes so much better!

Wow this is a whole new world opening for me, thank you! I'm really interested in looking further into possibly milling my own flour. That triggers more questions for you if you don't mind:

 

If you buy organic flour, doesn't that guarantee you won't have any of those added chemicals? 

 

What mill are you using or would you recommend? 

 

Thank you!

post #13 of 14

I started a post on home flour milling that will answer some questions. Yes you can buy organic flour but flour loses nutrients fast. 2 weeks and a lot of the vitamins are gone. Plus all commercial flour has the wheat germ removed from it and that removes a lot of the vitamins right there. The wheat germ is fatty and leads to spoilage of flour. I keep my home ground in a mason jar in the fridge to extend its life but I only grind what I need for a week. When I grind a new batch if I have any left I put it on top so it gets used first. That way none of my flour is ever older than 2 weeks.

post #14 of 14
Thread Starter 

Great, thank you so much for sharing all that info @MaryB , I'm busy right now but I'll have a look at the other thread you started on flour milling. 

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