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« Plane Food | Main | Patrincia's Wedding Cake »
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yes--all purpose flour if bleached and the cornstarch in the amounts i suggested will work inplace of cake flour.
Reply to this Posted by: Rose Levy Beranbaum | April 1, 2007 10:16 AM #
Dear Rose,
Sorry to confuse you. What I am asking is at most I can "make " CAKE flour with your conversion method. Will this CAKE flour thus converted work equivalently as the SPONGE flour that you call for in the yellow cake?
I can get gold medal bleached all purpose flour easily here but there is nothing called sponge flour. I am using the USA version of the Cale Bible.
Thanks.
Reply to this Posted by: cindy | March 30, 2007 8:21 PM #
suzannah, pugliese is the bread from the apulia region and it uses part durum flour. i have a great recipe in the bread bible--one of my favorites in the book.
Reply to this Posted by: Rose Levy Beranbaum | March 29, 2007 10:01 PM #
cindy, i'm sorry i'm confused by your question. certainly you can use the flour equivqalency i stated by i also give the amount of leavening. why are you asking about that? are you working from the uk version of the cake bible or the american one? in either case i do give specifics as to the leavening so if it is for some reason unclear you need to explain very clearly how it isn't or i can't figure it out.
Reply to this Posted by: Rose Levy Beranbaum | March 29, 2007 9:49 PM #
molly--it's a great idea to use different aspect of the cake bible as a class science project. there are so many possibilities--varying the sugar, the flour, showing the difference between measuring flour by sifting vs spooning into the cup--the sky's the limit here!
Reply to this Posted by: Rose Levy Beranbaum | March 29, 2007 9:39 PM #
Rose,
Excellent - I look very forward to your upcoming book, and I'll send the photo right away.
Thanks so much for this great website, Patrincia
Reply to this Posted by: Patrincia | March 22, 2007 9:07 AM #
do send the photo and i'll ask my blog master to post it!
my upcoming book (just finished the manuscript last night--actually this morning at 2 am) will not fall apart as it will have a stitched binding!
Reply to this Posted by: Rose Levy Beranbaum | March 22, 2007 8:38 AM #
Oh my.... why have I had my written in, highlighted, stained, ripped, and completely falling apart copy of The Cake Bible for so many years, and am just now finding this website???? I'm sure I'll be checking it daily now that I know about it.
As you can tell, I've been using your Cake Bible for years, and I'm happy to report that I've always gotten requests from friends and family to make cakes for various occasions. Well, I was thrilled to be asked by one of them to make her daughter's actual wedding cake. I used your recipes for the Chocolate Cake Base Formula & Dark Chocolate Ganache. Everyone raved about how delicious the cake was, and several people confessed to having more than one piece (one guest even asked me to do her son's wedding cake). I'm so pleased with the way it turned out, and I'd love to send you a photo. Is it possible to post one to this site, or mail a photo to you?
Very Sincerely,
Patrincia
Reply to this Posted by: Patrincia | March 22, 2007 12:41 AM #
"Apulian" BREAD.WHAT IS IT & DO YOU HAVE A RECIPE FOR IT ANYONE???
I READ THAT IT IS VERY CLOSE TO GOOD ITALIAN BREAD & EASY TO MAKE...SUZANNAHA
Reply to this Posted by: SUZAN WHITE | March 21, 2007 12:10 PM #
Dear Rose,
I got your book , The cake bible. I want to try the yellow cake which as you say can sort of calibrate the oven. I want to follow your recipe as close as possible.This call for self raising sponge flour. The only flour that I can get here which you have mentioned and therefore I have confident in is the Gold Medal bleached all purpose flour. You have taught us to add 2T corn starch to 3/4 C of Bleached APF to make cake flour. Can I use the Gold Medal bleached APF , convert and use as cake flour and add the lavening . If so ,how much baking powder or baking soda should I add to this recipe ? Otherwise ,I can only get "self raising flour" (Kangaroo brand,an australian brand) What is your advice? Thank you.
Reply to this Posted by: cindy | March 20, 2007 8:32 PM #
Rose- I have just finished your book as part of one of my science classes. I now want to do an activity for the class I teach of fourth graders that incorporates the science in The Cake Bible and was wondering if you had any ideas. I was hoping for something hands on... have you done any activities like this??
Reply to this Posted by: Molly Ward | March 20, 2007 12:33 PM #
even if you drop it into the pot it de-inflates but i used a gentler method--read the threads, i.e. do a search on the box to the left and there are a whole bunch of good tips!
Reply to this Posted by: Rose Levy Beranbaum | March 19, 2007 4:41 PM #
After preheating a cast iron pot, how do you put the risen dough into it without dropping it into the bottom of the pot and deflating it?
Reply to this Posted by: Harold | March 19, 2007 4:35 PM #
Debbie,
You can find the two following threads in the archive in which Rose gives much of the information you're looking for-
October 2005 - "Weigh to Bake"
February 2006 - "Weigh to Bake Revisited"
I bought one of the My Weigh scales mentioned in the 2nd article and it is great.
Brian
Reply to this Posted by: Brian | March 16, 2007 1:11 PM #
Rose,
Thanks for your wonderful "Cake Bible" cookbook!!! I am REALLY enjoying it so very much. In your estimation, which kitchen scales would you most highly recommend to help be the most precise in measurement of wet and dry ingredients while baking? You mentioned a "Mettler" scale in your book. Is this still your best recommendation? Model number?
Thanks for your help! Debbie B.
Reply to this Posted by: Debbie Bartholomew | March 16, 2007 12:46 PM #
why? do you think it's not worth paying for?
Reply to this Posted by: Rose Levy Beranbaum | March 15, 2007 7:43 PM #
Please send me a copy of the Bread Bible. Thanks; Barb P.
Reply to this Posted by: Barb Paul | March 15, 2007 6:24 PM #
try the same bread with two different flours and if you see no difference you'll know that the professor is right about those two flours anyway!
Reply to this Posted by: Rose Levy Beranbaum | March 14, 2007 5:07 PM #
Hi Rose, take yr time and enjoy. I am currently making really nice oatmeal bread w K A flour low gluten and it is tender; I wanted to sell my breads experimenting in a comm'cl kitchen now (have a little seasonal biz where the "homemade" bread and veggies would ingtegrate well), been told by prof bakers here in Denver "flour brand NOT very important, it's how you proof the bread". I wonder then, why care if you use Monarch or other special flours? thanks I am continuing to love low gluten low protein K A organic but will branch out. Thanks Pam
Reply to this Posted by: Pam Gebhard | March 14, 2007 12:22 PM #
Dear Rose, try not to bake or cook during vacation!!!!! Enjoy. /H
Reply to this Posted by: Hector | March 12, 2007 7:43 PM #
rose, did you make a mistake?? a year and a month seems like a very long vacation! :-)
ps.
not that you don't deserve it...
Reply to this Posted by: josh | March 12, 2007 7:17 PM #