Firstly, has anyone had any experience with ‘white spelt’ flour?
I was shopping this morning in an attempt to find this magical ‘cake flour’ but none of my local asian markets have this.
Also as for most cupcake/ cookie recipes being quite successful with a 10% protein tipo 00 flour I went to buy more of this but unfortunately couldn’t get any.
I see my options for cakes/cupcakes atm as being use a 10% protein plain flour such as ‘white wings’ etc as available in the supermarket, use 1/8th cornflour (cornstarch) and do the oven treatment as I do not have a microwave.
OR wait until I can track down some of this 6 - 7 % Taiwanese cake flour OR wait until I can get more tipo 00 flour, however I really would like to have a fall back plan that I can get the bet possible results from what is readily available at any shops.
I always found any recipe using sour cream or too higher butter content would come out the same as I noticed on Kates blog - totally solid horrible gluggy crumb, and am excited I could get good results from roses recipes as I find NOTHING worse than having wasted so many ingredients, and generally having any sort of kitchen failure.. oh the humanity!
Although realistically I realise I will have to experience many more failures to work out which flours will work best for which recipes.. but I am a student and the cost of some of the ingredients is horrific enough plus I hate to waste anything.
OK so the spelt question, In a deli I came across a white spelt flour with I think 14% protein.. Has anyone made bread with spelt flour? Is there a particular type of loaf in which would work best?
Again the flour was $6 for 1kg so I hate the idea of wasting it in another failed recipe.
Oh why can’t flour just be somewhat similar and not require a days worth of treatment in order to absorb and work as it would in these recipes..
Thanks if anyone can give me any advice that would be fabulous!