I have just bought a copy of The cake bible from ebay…Having read that Bleached cake flour is different from the UK non bleached flour…I have tried to get the right flour..
Having read about “Kate flour” which is microwaved flour i decided to try a UK supplier of Gold medal all purpose bleached flour…..
However i am confused on how to substitute it for Cake flour?..
I have learnt that you can use The same weight AP flour as Cake flour…But there is no mention of adding Corn Starch? ..This is the bit i am confused about..
Can someone please help?
Also the protein content of Gold medal all purpose bleached flour is 3g per 100g ,That is lower than Cake flour? does this mean it is better?