So I had to travel the end of this, hence my delay in posting, but one great things about traveling is that I get caught up on all my well over due magazine reading. For my flights, I took the latest Glamour, In Style, Cooking Light and Martha Stewart. I’ve already made it through almost all of them and I am only on day 2 out of 6 in my trip!
Anyways, onto the important stuff. In the ‘Ask Martha’ section of the November Martha Stewart Living, Martha explains the difference between all-purpose flour, cake flour and bread flour. This is really vital information for all semi-professional bakers! Here are some of the basics…
- All Purpose Flour- It’s ‘All Purpose’ because it works great for cookies, cakes, bread, crusts, etc. It has enough protein to keep a layer cake strong yet fluffy, but not enough to make it too heavy (FYI- the amount of protein in the flour is what causes a baked delight to be sturdy or soft… the more protein the tougher, less protein softer.)
- Bread Flour: To make this as simple as possible… it has more protein… so its harder and stronger.
- Cake Flour: Again, to make this super simple… has less protein making it light and soft lending for a perfect cake consistency.
Hope you find this bit of info helpful! If any of you want the inside scoop on how to make your own cake flour at home, check out Joy the Baker’s Blog in my Blog Roll for some simple how-to info, or click here!
Will do my best to post again over the weekend! If not I will have lots to catch everybody up on when I get back on Wednesday!
Happy Baking and Traveling!
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