Cake and pastry flour

Joined
Dec 30, 2019
Messages
7
Reaction score
0
I just bought a cake book from a Canadian author and several of the recipes I like call for “cake and pastry flour.” If I lived in the American south, I think using White Lily AP Flour would do the trick, but I’m at a loss in this instance. Bob’s Red Mill did away with its cake flour and its pastry flour runs 8.5-9% protein content. I’m guessing that a flour for both would be that sweet spot where both come together: 8%. But I don’t really know and would love some guidance. King Arthur pastry flour lives in that area, but it’s too expensive for me, and so is ordering White Lily online. Is there a DIY version or some other flour I might be able to use? Otherwise, am I stuck with a cookbook I can’t really use?
 
Joined
Jan 12, 2020
Messages
1,030
Reaction score
215
You can try substituting 25% corn starch and sift into AP flour.
Instead of 16 oz AP flour, weigh 12 oz and 4 oz corn starch.
 

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question

Members online

No members online now.

Forum statistics

Threads
6,542
Messages
47,235
Members
5,496
Latest member
Jack Sr

Latest Threads

Top