 |
|
| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|
|
|||
|
|||
all-purpoe flour
For an "emergency" substitute for pastry flour, I was told in school to
substitute all purpose flour. Or, not having that, equal parts by weight of bread flour and cake flour. I have done this, with good results. As for gravies (and roux as well), you want the starch as your thickening agent, so use cake (low protien) flour. |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| corn flour versus wheat flour | General Cooking | |||
| corn flour versus wheat flour | General Cooking | |||
| corn flour versus wheat flour | General Cooking | |||
| corn flour versus wheat flour | General Cooking | |||
| corn flour versus wheat flour | General Cooking | |||
Hybrid Mode
