Its μαλακό αλεύρι (malako alevri)
No. Some cake flours contain corn starch. Pastry flour, or all-purpose flour, does not.
Cake or pastry flour, I have also heard it called soft flour.
The homophone for "soft flour mixture" is "sought flower mixture." Homophones are words that sound the same but have different meanings, origins, or spellings. In this case, "soft" and "sought" sound identical, as do "flour" and "flower," making them homophones.
Yes, all cake flour is the same. They are just different brands.
what is the answer
Soft flours are those with low protein (gluten) content, such as cake and pastry flour.
There is no reason you could not make biscuits from bread flour, but they would probably not be quite like old-fashioned Southern biscuits. Southern biscuits get their distinct texture from the fact that they are usually made with "soft" flour, i.e. flour ground from soft wheat (soft wheat is the only type of wheat that grew will in the South's climate so until modern times, soft flour was the only flour readily available in the South). Bread flour is "hard" flour. The biggest difference is protein content. Hard flour has more protein than soft flour. The reason bread flour is so good for bread is because it makes a lot more gluten than all-purpose flour (a mixture of soft and hard flours). Gluten strands form a mesh through the dough, trap the gas released by yeast, and the dough rises. Soft flour has even less gluten than AP flour. Biscuits made with bread flour will probably taste similar, but have a little puffier texture than those made with soft flour. To minimize gluten formation work the dough as little as possible, pat or press the dough out (do not roll), and get them into the oven as soon as possible after shaping the biscuits. I have been told that a mixture of 3 parts AP flour and 1 part cake flour can approximate a soft flour for biscuit baking.
Wheat flour is rated as hard or soft depending on the gluten content. If your recipe calls for hard flour, you should use what is called "bread flour". It is much higher in gluten than all-purpose flour.
Soft flour mixture
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00 flour is best for pizza dough. It is closer to the flavor of Italian made pizza
the physical properties of flour are the bulk density, wettability and dispersibility.