It's mostly gluten content, or lack thereof, that makes cake flour. Less gluten makes for more tender (non-yeast) baked goods.
Dream Girl ,'Bring On The Night'
Natter 31 But Looks 29
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
So, it's not just how fine it's ground. Interesting.
Nope. It's all about the gluten content. Cake flour is lower in gluten than bread or all purpose flour.
Ginger, curse your sudden but inevitable crossposting.
You're just glutens for punishment.
Timelies all!
My, it's quiet here.
This evening we've been invited to my boss's house for dinner. This should be interesting...
Odd Discovery of the day: I have no paperclips in the house. Sadly, I need them enough for work that I may have to make a special trip out of the house for them, which will require getting dressed.
It's all about the gluten content
Huh. What affects the gluten content? Is it that there's something other than flour in flour? Like the cornstarch Cindy mentioned?
Sadly, I need them enough for work that I may have to make a special trip out of the house for them, which will require getting dressed.
Have any colored paper stationery (or magazines, for that matter) that you could use as dividers until you have to take them elsewhere?
Ooh, the magazine thing is a good idea, Matt. I looked unsucessfully for colored paper, but didn't think of the magazines.
Yay, I can stay in my Jammies!
Have you no bobby pins, Lee?
Right. Like ANYbody has bobby pins anymore. What do people use for lockpicks these days?