Cake and pastry flour


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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?
 
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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.
 

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