Subscribe to thisWith all the specialty flours on the market, how can you tell which to use?
When a recipe calls for cake flour, it is best to use cake flour but be sure it does not contain leavening. You can substitute bleached all purpose flour: for 1 cup of cake flour use 3/4 cup bleached all purpose flour plus 2 tablespoons corn starch. For pie crust, pastry or bleached all purpose makes the most tender crusts. A national brand bread flour is usually best for bread but a strong (high protein) all purpose flour gives very similar results.
TrackBack
TrackBack URL for this entry:
http://www.realbakingwithrose.com/blog/mt-tb.cgi/178
Comments
I generally use Swans Down Cake Flour but I was wondering what type of Cake Flour you prefer and is there a difference between the different manufacturers of Cake Flour?
Posted by: Vreele | September 22, 2006 3:29 PM #
i haven't found any difference between the only 3 cake flours that are bleached and unleavened: swans down, soft as silk, and queen guinevere (king arthur's)
Posted by: Rose Levy Beranbaum | September 22, 2006 3:40 PM #
where can I get oo wheat flour?
Posted by: carol catinella | December 14, 2006 1:22 PM #
you could try googling--it's an italian flour--or call la cuisine in alexandria VA--they hae an 800 #
Posted by: Rose Levy Beranbaum | December 14, 2006 1:25 PM #
Carol.....
looking for you
Posted by: GB | February 18, 2007 6:53 PM #
carol
looking for you
.....
gjb5@yahoo.com
Posted by: gb | February 18, 2007 6:53 PM #
Is Queen Guinevere bleached? I haven't been able to find a cake flour that is unbleached. If it is, do you think that it worth the added expense of ordering it?
Truly, you are my baking heroine other than Maida Heatter and I am in awe of the fact that I can actually make contact with you. My cake bible is in tatters!!! Thank you for all of your wonderful recipes and the incredible scrutiny you give to baking as a science. I have learned sooo much from reading your books and articles over the years. Fondly-Marla
Posted by: Marla | February 20, 2007 7:06 PM #
yes the queen is bleached! and it must be to make cakes where the butter is in solid form. however, it's no better than any other bleached cake flour.
thank you marla!
Posted by: Rose Levy Beranbaum | February 20, 2007 8:29 PM #
What about Giusto's naturally bleached Hi-Ratio Haven Cake flour...is it truly naturally bleached and if so, is it equivalent to chemically bleached cake flour? Thanks for any info you may have...I have learned so much from your Cake Bible, Thank you =)
Posted by: Chaka | March 14, 2007 4:41 PM #
it may work but i know for a fact that chlorine bleach works best and imparts the best flavor. the chlorine disipates by the way so it's not in the flour.
Posted by: Rose Levy Beranbaum | March 14, 2007 5:16 PM #
Have you experimented at all with heat treated cake flour?
Posted by: Chaka | March 15, 2007 1:03 AM #
In The Bread Bible (my copy of which is in almost constant use around here), the recipe for Pugliese calls for durum flour. I have searched the local stores and the internet,and the closest I have come is a #50 bag, which is a solid 40 pounds too much.
Does anyone know of an online source from which a smaller quantity can be purchased? Thanks.
Posted by: Dennis | June 24, 2007 3:28 PM #
Please disregard the above. I found small quantities available on the King Arthur web site almost immediately after the above post. Sorry for any inconvience.
Posted by: Dennis | June 24, 2007 3:50 PM #
Where can I purchase Soft-as-Silk cake flour? I can't seem to find it in any grocery store in Virginia.
Posted by: Tonya | August 1, 2007 3:34 PM #
Tonya, that is exactly what I thought. Grocery stores normally display Softasilk flour next to cake mix boxes and not in the flour section. Try ask the store manager, or just look in the worse place you can think of on the very top or very bottom of the shelf full of cake mix boxes. Look for the red box with the giant 3 layer-chocolate cake frosted white: http://www.pillsburybaking.com/products/product_detail_tier2.aspx?catID=303&prodID=764
Posted by: Hector | August 1, 2007 9:08 PM #
The rep at King Arthur flour's website said you recommended their unbleached pastry flour as opposed to their "mellow pastry blend," which makes a more "northern, chewier" crust. Is this accurate?
Posted by: Diana O'Niell | August 2, 2007 3:25 PM #
Diana, it is true. On The Pie and Pastry Bible, Rose recommends the 9.2% protein King Arthur pastry flour. The mellow pastry blend has a higher protein contain which would affect the recipes on the book.
Posted by: Hector | August 2, 2007 5:07 PM #
I live in Southfield, Michigan and can not find Softasilk flour. Can you tell me what store in my area I can purchase this flour? Thank you.
Posted by: Carolyn Ford | August 18, 2007 12:21 AM #
Carolyn, try looking for Softasilk on the same shelf where cake mixes are. I buy mine's from Safeway and always find it there. It is never next to the flour section.
Posted by: Hector | August 18, 2007 3:43 AM #
Carolyn - I find Softasilk in the flour section at Super Wal-Mart (less than $2 a box).
Posted by: Patrincia | August 18, 2007 11:25 AM #
What does the "high ratio" in "high ratio cake flour" refer to? Is it an attribute of the flour itself, does it mean that the flour is good for high ratio cakes...or something else?
Thanks,
Allen
Posted by: Allen Cohn | October 15, 2007 11:00 AM #
What does the "high ratio" in "high ratio cake flour" refer to? Is it an attribute of the flour itself, does it mean that the flour is good for high ratio cakes...or something else?
Thanks,
Allen
Posted by: Allen Cohn | October 15, 2007 11:09 AM #
Allen - I've heard of "high ratio" being used as a term for shortening. I dont' think I've ever heard of high ration flour. Anyone else?
Posted by: Patrincia | October 15, 2007 11:30 AM #
Oops, I spoke too soon... I did a google search and did find info on "high ratio flour".
"Chlorinated or high ratio flour, also known as Hong King flour, is special cake flour that is able to hold large amounts of liquid. This gives the cake produced a very soft crumb and a light, moist, fine texture. They are also sweeter, have greater volume and a longer shelf life than cakes made with standard flour".
Question to Rose... isn't all cake flour bleached? Is this high ratio flour different than cake flour?
Posted by: Patrincia | October 15, 2007 11:34 AM #
I have a different flour question. Rose recommends bleached all-purpose flour for some of her cakes, cookies, etc. I don't usually keep this flour on hand. I do have unbleached flour, pastry flour (I think it is unbleached, but I'm not sure), cake flour, cornstarch and potato starch (my current favorite for thickening pies).
Could I use some combination of the above as a substitute for bleached all-purpose flour? I'm particular concerned with cake & cookie recipes, where Rose has said that unbleached flour can cause falling in the center.
Posted by: Barbara | October 16, 2007 10:32 PM #
HI
I'm new to this site - I can't believe that I can actually contact my baking inspiration! Hope someone can help with the following (pleasant) problem.
A local restaurant has asked my firm to produce a range of desserts for them. They are a small operation, and do not have a high turnover on dessert items, but would like to add some to their menu nonetheless. I don't like using preservatives or improvers in my baking, but need some ideas for cakes/ cheescakes/ brownies that either have a long refrigerated shelf life or can be frozen in portions and defrosted as required. We are based in Hong Kong, so 'room-temperature' is not an option here!
Looking forward to your fantastic ideas!
Bizzie Lizzie
Posted by: Bizzie Lizzie | January 21, 2008 1:00 AM #
After using all kinds of different flour brands for bread baking, including the no knead bread, I've converted to Harvest King lately, based mostly on this website. I can't seem to locate a source for buying it in bulk (25 or 50#) instead of the 5# bags in the supermarket. Anybody know where I can score some in bulk? Thanks.
Posted by: irene | April 20, 2008 1:28 AM #