Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie

Which flour to use

  • 08-10-2018 10:37am
    #1
    ellejay
    Registered Users Posts: 1,258 ✭✭✭


    Hi
    I'm making a red velvet cake from the 2012 cooking club and hoping for some advice on flour please.
    https://www.boards.ie/vbulletin/showthread.php?t=2056731718

    In the recipe, the OP states Tritamyl flour for it's low protein content (4.5%)
    Also further along the thread Polish flour is recommended as it is 'cake flour' so makes light cakes.
    Post #35 and #48

    However I've just checked the protein content on Polish flour and it's 10%

    I realise it's an old thread, but I wondered if anyone tried it or has any advice please.


Comments

  • #2
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    According to Gemma on Bigger Bolder Baking (an Irish woman in the US), you can make cake flour with all purpose flour (plain old cream flour here) and cornstarch (cornflour). You have to scroll down for the recipe: https://www.biggerbolderbaking.com/cake-flour/

    Apparently the cornflour inhibits the formation of gluten and makes for a very soft cake.


  • #3
    ace_irl
    Registered Users, Registered Users 2 Posts: 274 ✭✭ace_irl


    I make cake flour using plain flour and cornflour. I personally only use a small amount. My recipe for red velvet cake requires 345g flour, so I like to use 330g flour and then 15g cornflour. It works really well.


Advertisement