Jessica Batalana

Yeah, so spread butter on toast to help my kids pry apart their Lego bricks.

Yeah, so spread butter on toast to help my kids pry apart their Lego bricks.

It's really a multi-purpose tool.

It's really a multi-purpose tool.

And of course, if you have a baking question that simply cannot wait, you can always reach out to our Baker's Hotline via phone, email, or online chat. Just go to kingarthurbaking.com slash bakers dash hotline. That's kingarthurbaking.com slash bakers dash hotline. Or call us 855-371-2253. That's 2253 as in bake. Let's hear our first question.

And of course, if you have a baking question that simply cannot wait, you can always reach out to our Baker's Hotline via phone, email, or online chat. Just go to kingarthurbaking.com slash bakers dash hotline. That's kingarthurbaking.com slash bakers dash hotline. Or call us 855-371-2253. That's 2253 as in bake. Let's hear our first question.

I mean, it's a great question. And I'm sure it's a question a lot of people have because the flour literally has cake in the name, right? So you think like, of course, it's got to be the choice for a cake recipe. And, you know, what distinguishes cake flour from, say, all-purpose flour or bread flour is the amount of protein there. in that flour.

I mean, it's a great question. And I'm sure it's a question a lot of people have because the flour literally has cake in the name, right? So you think like, of course, it's got to be the choice for a cake recipe. And, you know, what distinguishes cake flour from, say, all-purpose flour or bread flour is the amount of protein there. in that flour.

So King Arthur's cake flour has a protein content of 10% compared to our all purpose flour, which has a protein content of 11.7%. And then bread flour has higher still. And the lower protein content in a cake flour means that it has less gluten forming potential. And of course, like gluten are the web of strands that give a cake structure. You need some gluten in order to make a cake flour.

So King Arthur's cake flour has a protein content of 10% compared to our all purpose flour, which has a protein content of 11.7%. And then bread flour has higher still. And the lower protein content in a cake flour means that it has less gluten forming potential. And of course, like gluten are the web of strands that give a cake structure. You need some gluten in order to make a cake flour.

rise and behave like you want a cake to behave but you don't want so much gluten that it makes the crumb of your cake tough right so that's why you don't see a cake recipe that calls for bread flour because that would produce too much gluten in the batter and make it really tough and have a chewy you know yeah like you don't want to chew on your birthday cake no you don't

rise and behave like you want a cake to behave but you don't want so much gluten that it makes the crumb of your cake tough right so that's why you don't see a cake recipe that calls for bread flour because that would produce too much gluten in the batter and make it really tough and have a chewy you know yeah like you don't want to chew on your birthday cake no you don't

But all-purpose flour and cake flour, conversely, because they have the lower protein, they give you a cake that has that nice kind of tender crumb. And so can you substitute all-purpose flour in a recipe that calls for cake flour? Yes, I think you can do that and you'll have success. It might be slightly less tender, but it's not going to make a significant difference.

But all-purpose flour and cake flour, conversely, because they have the lower protein, they give you a cake that has that nice kind of tender crumb. And so can you substitute all-purpose flour in a recipe that calls for cake flour? Yes, I think you can do that and you'll have success. It might be slightly less tender, but it's not going to make a significant difference.

But I wouldn't swap in, say, bread flour for cake flour because there you definitely will notice a difference. It will be a tougher cake. So cake flour, great for cakes, but not essential for cakes.

But I wouldn't swap in, say, bread flour for cake flour because there you definitely will notice a difference. It will be a tougher cake. So cake flour, great for cakes, but not essential for cakes.

I'm impressed that she thought to check the leavener, though. Who amongst us does that? I never do. I always just I just hope for the best.

I'm impressed that she thought to check the leavener, though. Who amongst us does that? I never do. I always just I just hope for the best.

You should treat yourself.

You should treat yourself.