Spinning Unbleached Flour into Gold
Nov 6, 2007 | From the kitchen of Rose
For those of you around the world who do not have access to the wonderful bleached flour available in the US (such as Gold Medal) necessary for the best texture and flavor in butter layer cakes, Kate has been doing some astonishing work using the microwave to 'heat treat' the flour, enabling it to gelatinize in much the same way that bleaching accomplishes.
Kate deserves a medal for this incredibly earth shaking to the baking world technique. Appropriately enough she calls it "kate flour"!