Dee Dee wrote:

> "Reg" > wrote in message
> ...
> You don't need White Lily specifically, all you need is a generic
>
>>low protein flour. In the US it's referred to as cake flour.
>>One brand that's available everywhere is Pillsbury Softasilk.
>>
>>--
>>Reg
>>
>
> Cake flour is not for everyone. For example, I'd say that most cake flour
> is bleached; perhaps not in Kalifornia. And it takes a bit of looking
> around to find unbleached cake flour; IOW low protein flour.

The idea that bleached flour is somehow bad for you is an old
myth from the sixties.

There's almost no residual chlorine in bleached flour. There is,
however, several orders of magnitude more in your municipal water
supply.

For more indepth reading on the subject I'd suggest you look at
Shirley Corriher's "Cookwise".

--
Reg