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With 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.
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judy--there has been much discussion about this flour on this blog. please put unbleached flour and or king arthur flour (which is unbleached all purpose plus corn starch) in the search box to the left.
in short--if you prefer to use unbleached flour for the recipes where i specifically say to use bleached you will need to heat treat the flour as created by kate (put kate flour in the search box). it is both on the blog and in the new book rose's heavenly cakes.
Reply to this Posted by: rose Levy Beranbaum | October 12, 2009 3:58 PM #
Have you tried King Arthur Flour's new Unbleached Cake Flour, and can it be used directly in your recipes? Alternatively, can you substitute unbleached all purpose flour in your changes calling for bleached all purpose flour. There really is a reason many countries do not allow the sale of bleached flours.
Reply to this Posted by: judy | October 11, 2009 12:43 PM #
try swans cake flour
Reply to this Posted by: kem | May 26, 2009 8:55 PM #
I have been looking for medium rye flour in the milwaukee area and the grocery stores no longer are able to find it. I used to find it with out any problem. The only type available is a coarse stone ground brand ,it does not give me the texture I'am looking for.
Reply to this Posted by: bill | December 29, 2008 6:59 AM #
softasilk at the dollar store? great shopping tip! thanks for sharing.
Reply to this Posted by: Hector | December 27, 2008 6:18 PM #
Ask the manager to start carrying it--I did that with an item mine didn't carry and guess what--it was there in less than 2 weeks. Also check out the dollar stores--in the food section of a dollar store here they carry it.
Reply to this Posted by: judy | December 27, 2008 4:58 PM #
Are you sure your Wal-Mart is no longer carrying it? I know my WM can take several months to restock when they sell out. I believe you can mail order it from Amazon, but you have to buy a lot, and you have to pay shipping. Maybe you have some relatives willing to get it for you in their towns.
Reply to this Posted by: Patrincia | December 23, 2008 1:55 PM #
We are located in Athens, Ohio - My wife cannot find SoftasSilk cake flour. Our Walmart, Foodland, Krogers no longer carry it. She has used it all her life (76years) and doesn't want to change now. Any ideas. - Roy
Reply to this Posted by: Roy Bivens | December 23, 2008 1:48 PM #
i am looking for
r some potato starch help
Reply to this Posted by: Elaine | November 26, 2008 11:07 PM #
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.
Reply to this Posted by: irene | April 20, 2008 1:28 AM #
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
Reply to this Posted by: Bizzie Lizzie | January 21, 2008 1:00 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.
Reply to this Posted by: Barbara | October 16, 2007 10:32 PM #
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?
Reply to this Posted by: Patrincia | October 15, 2007 11:34 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?
Reply to this Posted by: Patrincia | October 15, 2007 11:30 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
Reply to this Posted by: Allen Cohn | October 15, 2007 11:09 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
Reply to this Posted by: Allen Cohn | October 15, 2007 11:00 AM #
Carolyn - I find Softasilk in the flour section at Super Wal-Mart (less than $2 a box).
Reply to this Posted by: Patrincia | August 18, 2007 11:25 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.
Reply to this Posted by: Hector | August 18, 2007 3:43 AM #
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.
Reply to this Posted by: Carolyn Ford | August 18, 2007 12:21 AM #
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.
Reply to this Posted by: Hector | August 2, 2007 5:07 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?
Reply to this Posted by: Diana O'Niell | August 2, 2007 3:25 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
Reply to this Posted by: Hector | August 1, 2007 9:08 PM #
Where can I purchase Soft-as-Silk cake flour? I can't seem to find it in any grocery store in Virginia.
Reply to this Posted by: Tonya | August 1, 2007 3:34 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.
Reply to this Posted by: Dennis | June 24, 2007 3:50 PM #
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.
Reply to this Posted by: Dennis | June 24, 2007 3:28 PM #
Have you experimented at all with heat treated cake flour?
Reply to this Posted by: Chaka | March 15, 2007 1:03 AM #
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.
Reply to this Posted by: Rose Levy Beranbaum | March 14, 2007 5:16 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 =)
Reply to this Posted by: Chaka | March 14, 2007 4:41 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!
Reply to this Posted by: Rose Levy Beranbaum | February 20, 2007 8:29 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
Reply to this Posted by: Marla | February 20, 2007 7:06 PM #
carol
looking for you
.....
gjb5@yahoo.com
Reply to this Posted by: gb | February 18, 2007 6:53 PM #
Carol.....
looking for you
Reply to this Posted by: GB | February 18, 2007 6:53 PM #
you could try googling--it's an italian flour--or call la cuisine in alexandria VA--they hae an 800 #
Reply to this Posted by: Rose Levy Beranbaum | December 14, 2006 1:25 PM #
where can I get oo wheat flour?
Reply to this Posted by: carol catinella | December 14, 2006 1:22 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)
Reply to this Posted by: Rose Levy Beranbaum | September 22, 2006 3:40 PM #
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?
Reply to this Posted by: Vreele | September 22, 2006 3:29 PM #