23
My cake flopped because I learned flour isn't just flour
I was trying a new chocolate cake recipe from a blog and it came out super dense. I found out on a baking science site that cake flour has way less protein than all-purpose, like 7-8% vs 10-12%, which changes everything. I'd been using AP for everything and never knew the difference mattered that much. Anyone else have a basic ingredient fact that totally changed your results?
2 comments
Log in to join the discussion
Log In2 Comments
terry_bailey3513d ago
So did you try it again with cake flour and did it fix it? I had the same thing happen with bread, using bread flour vs AP makes a huge difference in how chewy it gets.
5