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Boron Elgar

On Sat, 16 May 2015 19:11:10 -0700 (PDT), wrote:

>On Tuesday, December 21, 1999 at 2:00:00 AM UTC-6, Carolyn wrote:
>> Martha Stewart has a recipe for a Red Velvet Cake on her website that calls
>> for White Lily flour. I can't find that brand anywhere in my area. Does
>> anyone know of an acceptable substitute? I want to try it for Christmas and
>> don't want to mess it up! Thanks
>> Carolyn
>
>I can answer a couple of your questions. Yes, low protein flours do make a positive difference in baking cakes, biscuits, and pastries. Since I started using White Lily in my cakes and biscuits people have told me they are the best I have ever made. (No, I am not a paid spokesperson for White Lily or any other food product.) My step-father (who is 90+ years old) says that his mother made wonderful cakes and she used only White Lily. That is what made me try it. I use the all purpose version. It is in limited distribution in my town but I can get it. I found it by typing it into a search site that showed which stores carry it. Cherie

White Flour is still terrific stuff, but it was bought out by
Smucker's in 2006 and is not the same anymore.

Go have some fun:

http://www.outsideonline.com/1865746...Tx-xNfHQ3K_kWv