Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: quixoticgeek on 25 November, 2020, 06:37:01 pm
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I know that you get much better bread if you use strong flour to make it. But what happens if you use strong flour to make a cake? I'm trying to rationalise the selection of flour i have in the cupboard. I've already got rid of SRF, I just add Baking powder and bicarb when a recipe says SRF... But I still have normal wheat flower, and strong flour...
J
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It will be fine. Texture of the cake might not be quite as light and soft but it won't be inedible.
Also a lot depends on exactly how strong your bread flour is - they vary a lot. If you choose something from the lower end of the strength spectrum, it would probably be fine as an all-purpose flour.
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Also, try to fold to incorporate, rather than beat. To fold, use a big spoon in one hand, cut down the middle of the bowl and fold up around the side. Turn the bowl slightly with the other hand and repeat. It will combine without developing the gluten. Keep with the action rather than thinking "oh hell I'll just mix it"
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Yes, don't rile the gluten. It's intolerant.
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;D