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I overheard a baker say you HAVE to use cake flour for everything...
I was at a baking class last Saturday and this woman kept insisting cake flour is the only way to get a tender crumb. I've been using all-purpose flour for my lemon pound cake for 8 years now and people literally fight over the last slice at potlucks. Cake flour is too expensive here in Austin, $7 a bag versus $3 for AP. Has anyone else stuck with all-purpose and still gotten great results?
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tyler_wilson23d ago
@mark361 you're totally right, technique beats ingredients every time and my grandmas pound cake proves it with AP flour.
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Keep using the AP flour and don't let anyone tell you different. I've been making banana bread for my church bake sales for over a decade with just regular all-purpose and people actually ask me to bring it every single time. Cake flour has its place sure like if you're making some fancy delicate sponge cake or angel food cake where you really need that super light texture. But for pound cakes and quick breads and most everyday stuff the AP flour works totally fine as long as you don't overmix your batter. Overmixing is what makes things tough and rubbery way more than the type of flour you use. I think people just get hung up on having the "right" ingredient when really technique matters more.
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