Coming Soon...
Baby bird pictures and "Fabulous" 3rd grade girls.
I promise...hopefully today.
In the mean time, you can check out Farm Girl's link - to the right - to see her new pups and read about her coyote problems.
17 years ago
Thursday, May 1, 2008
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I left an answer to your question on my blog, but just in case you don't read later comments (and because I'm annoyingly informative):
Cake flour has the least amount of gluten of all wheat flours, so it's best for light, delicate baking, like cakes or pastries. For those, use cake flour. Or if you make pie crusts, you usually use 2 parts all purpose flour and 1 part cake flour. I like White Lilly for AP and Pillsbury for cake. It's different from self rising.
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