Tip Tuesday 6/20/2016
The protein content in flour directly relates to how much gluten can be formed. So the higher the percentage of protein such as bread flour, the more dense and chewy it will be. The lower percentage of protein such as cake flour, the lighter and airier the product will be. If you need a cake or pastry flour and only have all purpose flour, just add 2 tablespoons of corn starch to the AP to achieve the same lighter qualities. Hope you learned something and always stay hungry!