Addition Two to Power of Flour Posting
Apr 02, 2010 | From the kitchen of Rose
Someone on the blog requested that for the sake of completion we test unbleached flour and 15% potato starch, so Woody conducted another test and I have added the results to the conclusions in the original posting plus the photo, but here they both are just to be sure you don't miss it:
Unbleached all-purpose flour and 15% potato starch to improve the texture and flavor if not using the heat treating method results in a less cornbread-like taste, and greater tenderness.
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Jenn
04/13/2010 03:10 PM
I usually use unbleached AP and 20% cornstarch. Last week I made the lemon poppy seed cake as cupcakes and use unbleached AP with 15% potato starch. The result is really good. Thank you Rose and Woody!
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Melinda
04/02/2010 10:27 PM
I think I might have been one of the people who were also interested in the answer to this combination. Many thanks, Woody! It looks pretty good.
Belated birthday wishes to you, Rose. Hope you were spoiled proper like! Cheers x
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Nahieli
04/02/2010 02:34 PM
These are great news, as I'm not able to find bleached flour!! Thank you!
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Hanaa
04/02/2010 10:29 AM
Thanks for conducting this test, Rose/Woody. I was very curious about this one and I'm glad I brought it up. When I bake in Europe I don't have access to bleached flour. And potato starch is readily available, so this is perfect!! Thanks again!
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