When cookie recipe calls for cake flour and you have bread flour how can you fix it?
Bread flour contains a higher percentage of gluten than cake flour. Gluten makes bread dough elastic and forms the structure of bread. Cake flour has less gluten so that the cake "crumb" is tender, not bread-like.
Depending entirely on the type of cookie you are making, you might get an acceptable result with bread flour, but the texture of the cookies might be tough or chewy rather than tender and crumbly.
When black bread recipe calls for 1 cup rye 1 cup wheat and 3 cups bread flours what can be used instead of rye flour?
No. If the recipe calls for all purpose flour and you want to use cake flour, add an additional 2 tablespoons cake flour per each cup called for in the recipe. If the recipe calls for cake flour and you want to use all purpose flour, then you do the opposite - use 1 cup all purpose flour minus 2 tablespoons per cup. But if using all purpose flour when the recipe calls for cake…
Normally not. Bread flour is does not contain chemical leavening agents, whereas self raising flour does. (So you'd be adding in additional raising agents which will probably mess up the end result). Also, self raising flour has a lower protein and gluten content, when compared to bread flour; this means that if you were to make bread with self raising flour, it would be prone to collapsing and is likely to remain undderisen/crumbly.
The recipe for whole wheat bread requires 3 cups of bread flour and 1 cups of whole wheat flour What is the ratio of whole wheat flour to total flour used?
Can you use all purpose flour for a cobbler recipe your recipe calls for self rising flour can you use all purpose flour?
Cake flour has less gluten in it. Gluten is in wheat flour. It is what gives bread it's texture and structure. cake flour is a soft summer wheat as is pastry flour regular flour and bread flours are a winter wheat a lot more gluten Cake flour is softer and more refined than all purpose flour, if the recipe calls for cake flour then do not substitute for if you do the results will not…
I have a recipe that calls for half whole wheat and half all purpose. If you are using a recipe that calls for only all purpose, I would add about one fourth more baking powder to get the same amount of rise out of the bread. You can substitute up to a third with whole wheat and keep the same baking powder amount. If you try and use only whole wheat, the bread will not…
sure, but you'll have to increase the flour, and reduce the fat (butter) and baking soda - liquid and alkalinity (from the soda) encourage dough to spread, and you'll want a rolled cookie to retain its shape better. a typical drop cookie might have 1 egg per 2c flour, where a rolled cookie might have 3c flour for that one egg, so that's a good guideline for the flour. for baking soda,
Bread typically contains flour, water, salt, sugar, and yeast. Depending on the bread recipe, it may also contain milk and fat (usually butter). The exact ingredients of the bread will depend on the type of bread that you are making and the specific recipe you are using. (Examples: the white bread recipe I use contains milk, butter, flour, sugar, salt, and yeast; the whole wheat bread contains flour, sugar, salt, yeast, and water.)
A bread recipe calls for 3 14 cups of flour If you only have 2 18 cups how much more flour is needed?
Cornell Triple-Rich Flour Formula: 1 Tablespoon soya (soy) flour, 1 Tablespoon non-fat dry milk, 1 teaspoon wheat germ. Increases the nutrative value of unbleached, synthetically enriched bread flours. Use in bread, cookie, muffin or cake recipes. Measure formula into bottom of cup and add flour called for in recipe. Source: Joy of Cooking, 1976 Edition
If a recipe calls for self-rising flour, your recipe will not turn out if you replace it with unbleached flour only because unbleached flour does not rise. You would also need to add baking powder to the recipe (about three teaspoons per cup of flour) if you were making this substitution in order for your recipe to rise.
What if your recipe calls for cake flour but all you have is self rising and unbleached flour can you use either of these?
Yes. Pretty much. The difference in the two flours is the ability to form gluten. Bread flour is ground from a different variety of wheat, and produces more gluten when kneaded and so is of greater value when making bread. As you do not knead cookie dough, it doesn't come into play, and for the the most part cookie recipes are not that critical. Do not use bread flour for making cakes when cake flour…