Have you ever wondered why a slice of cake is soft while a slice of bread is chewy? A slice of sourdough bread and a chocolate cake both have the same main ingredient: flour.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Jessica Gavin | 2022-11-30 01:00:08 |  22,685 Views |
Common Substitutes for Flour!
What gives bread structure and bounce and a cake (hopefully) soft and airy? The answer is cake flour.
Cake flour has less protein than regular all-purpose flour and less protein means less gluten. Since gluten is the structure of a baked product the less gluten the more tender your final product will be.
Cake flour is ground from soft wheat is ground finer and is usually bleached. This allows the cake to absorb more moisture making it higher and fluffier and creating more softness and a softer crumb.
