Anyone around for some quick advice? Using half whole wheat which will be ww bread flour (because that's the only ww I have) - just wondering if I'm better off to use cake flour or AP (all Robin Hood) for the other half. I'm thinking maybe cake flour to counter the higher gluten in the ww bread flour? Comments welcome!
Yeah, I'd think cake flour too.
Happy baking!
Thanks Floyd, my cake flour was older than I thought and smelled musty, so AP it was. The BB did end up a bit strong in the gluten department, but tasty anyway. Thanks again.