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Flour Adjustment/Substitution

591 Views 1 Reply 2 Participants Last post by  brianshaw
I was told by someone (non chef) that if I am out of ie. cake flour and in a bind, to take all purpose - per 1 cup, take out 2 tbsp and replace with cornstarch.  Same "rule" seems to also apply for pastry flour, bread flour.  I can't see how this substitution would work across the board.  Thoughts?  
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