I live in Australia, and have been eagerly awaiting Rose’s new book for ages, and am so excited that it’s out now.
In Australia, we don’t have cake flour, nor can we get bleached flour of any sort (not available to retail customers anyway). We can only get unbleached AP flour or unbleached self-raising flour (which has basically the same protein levels as the AP with added leavening).
In light of the results Rose had when testing recipes in the UK, should Australian cooks buy the UK edition of The Cake Bible, even if Australian cooks can’t get bleached flour of any description?
I read in another thread that cakes made with unbleached flour can become greasy, as unbleached flour will not hold the fat in suspension. I have noticed this with some of my cakes.
I guess my question boils down to, if I bought the new book, is there any way I could expect to get good results with the flours available here?