Hi,
I am warming up to try some of Eric Kayser's recipes from his book Sweet and Savory Tarts. I noted that he primarily calls for cake flour. Has anyone tried baking his recipes with Pillsbury Cake Flour? It is bleached which makes me cringe right away. I was wondering if homemade cake flour makes a reasonable substitute. Any recipes that would approximate French cake flour? I was planning to use 3/4 cup KA AP and 1/4 cup corn or potato starch, but I know that KA AP is hard red spring wheat and higher in protein than French T055. Any suggestions? Should I try and find other unbleached AP flour instead of KA for Eric Kayser's recipes?
Don't be shy to come up with suggestions! :)) Your input will be greatly appreciated.
King Arthur has just recently begun selling unbleached cake flour. I read it is beginning the show up in stores. Of course it can also be ordered directly from them.
Which I ordered two 3 lb. bags of yesterday. It has a slightly higher protein level then their Queen Guinevere's bleached cake flour. I've only been been cooking/baking a short time, however one of the recipes that I have repeatedly made is NY Style Crumb Cake which calls for cake flour. I've only used QGBF ever, so I will have a accurate comparison . They will probably ship tonight therefore I should have Sat or Mon. It will be baked into NYSCC, quickly, the day I receive it in fact ;>)
If anyone would care to know, I'll let you know what this amateur thinks.
I'd be very interested to know the result. Please keep me posted.
After I posted my last here I got the email:
Stay tuned
From: CustomerCare@kingarthurflour.com
Subject: King Arthur Flour Shipping Confirmation 746094
Date: March 25, 2010 3:24:52 PM HST
To: Steve Spiegel <s.spiegel@mac.com>
Items from your recent order have been shipped.
To contact us with any questions or concerns about your order, email us atcustomercare@kingarthurflour.com or call us at 1-800-827-6836.
Sincerely,
The Employee-Owners of King Arthur Flour - The Baker's Catalogue