What is the difference between various types of flour?
I am baking a Yule Log (Buche de Noel) for solstice and the recipe I generally use calls for a lot of coconut and pecans and I have people who don't like those things coming to dinner, so I am looking for another recipe. The recipes I am finding though all call for cake flour and I don't bake a lot of cakes so I didn't want to buy it just for this recipe, can I turn AP flour into cake flour or what is the difference between the two? I have bread flour and AP flour in the pantry.
Possible Duplicate: What is the difference between various types of flour? The recipe calls for cake flower, I have all-purpose flour. Can I use what I have? Or should I go get the cake flour? I know some things can be substituted, but not all the time. I’m making a n old fashioned pineapple upside-down cake.
' on cooking shows) unless otherwise qualified (eg, 'plain, strong flour') in which case it just means 'not self-rising'. Note that AP flour in the US South (eg, White Lily brand) tends to be softer than northern and national brands of AP flour (eg, King Arthur, Gold Mill, Pillsbury). soft flour (UK) is lower gluten than AP flour, such as pastry flour (US) or cake flour (US) strong flour (UK) aka. hard... or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag
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I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee just there as an additional flavor? (The cake never tastes strongly of coffee.) Can I use a cheap instant coffee, or will a higher quality coffee make a difference? Does the acid in the coffee do something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3
well even after long kneading. The baked bread was OK, but it was dense and didn't rise much. All in all, I feel it could have went better. So I am wondering how to best adapt my usual AP-flour recipes... with the typical Type 405 non-grippy flour standardly used here. I kneaded by hand, as I don't have a food processor. But while kneading the liquid in, the dough got quite firm, so I stopped adding..., and, (for special uses), "grippiness" or size of the particles. There is no such a thing as bread flour or cake flour. I decided to experiment with bread and bought hard wheat flour (durum flour) online
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