Add one teaspoon of vital wheat gluten for each cup of all purpose flour. Make sure you don't get gluten flour, which is simply flour with a high percentage of gluten in it. Vital wheat gluten pure extracted wheat protein and is available in most health food stores. I use it mostly to make seitan because I'm a vegetarian, but it comes in handy when I need to turn some regular flour into bread flour quickly. Hope this helps.
You cant really alter all purpose to resemble cake flour. All purpose has almost twice the protein of cake flour, which results in a thicker or heavier dough. There is a trick for substituting all for cake by subtracting 2 tbls from 1 cup of all purpose to equal 1 cup of cake flour. Depending on the cake you're preparing this might not work, an example being Angle food cake.
you have to sift the dirty flour out of it ( it is not dirty, it just has the smashed bran and germ in it so it is brown in color.) It is easier just to buy cake flour in the 1st place because they separate there.
For each cup of flour called for in the recipe, spoon all purpose flour into a measuring cup. Then level the flour with a knife. Remove two tablespoons of that flour, and replace them with two tablespoons of cornstarch. The replacement of some of the flour with cornstarch will reduce the protein content of the all purpose flour to the approximate protein content of cake flour, which is softer.
One cup minus two tablespoons all purpose equals one cup cake flour
You cannot change all-urpose flour into cake flour. Though both are similar ingredients (flours used for baking), they are still different and are bought and made differently.
cook it for 30 minutes, in a pile, at the average temperature to bake bread that has not been defrosted.
It is bread flour.
In general, yes.
In most cases plain flour is identical to all-purpose flour. All-purpose flour may be used to bake bread or pastries, whereas pastry flour has a low percentage of gluten and bread flour has a high percentage of gluten. Plain, or all-purpose flour has a medium percentage of gluten.
not same
yes Bread flour only varies from all purpose flour based on protein content. This causes a slightly heavier dough. It can still be used for any product asking for all purpose flour, but you may notice a slight difference in texture. To see more detail about the difference between many types of flour (including all purpose and bread) check out the link below. http://www.recipezaar.com/library/getentry.zsp?id=64
All purpose flour is your "baseline" flour--it's wheat that's been dehulled, ground and fortified. Cake flour is ground finer than all purpose flour. Cakes have a very fine texture you can't really get from all purpose flour, because all-purpose flour's particles are larger. Bread flour has more gluten in it, which gives you a more substantial bread.
All purpose. You have to have the gluten in it to give bread structure.
It won't turn out as good, but you can still do it.
Yes. All-purpose flour and unbleached flour are usually the same thing. Just be sure that the package doesn't say something like 'self rising', 'bread flour', or 'cake flour' - those ARE NOT all-purpose flour.
yes you can adjust the water
Add one tablespoon of gluten for each cup of regular or all-purpose flour.
Yes. However, the texture of the final product will be denser (more like a scone or a sweet bread) than if you have used cake flour.