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Source for organic cake flour?

692 views 13 replies 3 participants last post by  french fries 
#1 · (Edited)
I can't seem to locate organic cake flour... anyone knows a source, online or locally in Los Angeles? 
 
#6 ·
@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?
 
#7 ·
@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.
 
#9 ·
@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?
 
#12 ·
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!
 
#13 ·
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.
 
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