9/19/2008

Flour

Filed under: — Aprille @ 6:46 pm

I want to make that New York Times cookie recipe that’s been going around.

It calls for 8.5 ounces cake flour and 8.5 ounces bread flour.  Cake flour is about 7% protein, and bread flour is about 13%.  All-purpose flour is around 11%.

Can anybody think of a good reason why I shouldn’t just use 17 oz of AP?  Is a 1% difference in protein really going to have a big impact?

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