Self-Rising Flour

Self-rising flours are generally cake or pasty flours that have leavening and salt already formulated into them. Other than that, they’re the same as other flours. I tend not to buy them very much unless I’m certain I’m getting them from a store with high turnover, since the chemical leavening loses its potency over time. […]

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Cake Flour

Cake flour isn’t just a very low-protein (gluten) version of all-purpose flour, it’s actually made from a completely different species of wheat known as club wheat. The wheat is cracked, sifted and very finely milled to an almost talcum powder-like consistency, making it quite light by volume (about half an ounce less per cup than […]

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High Ratio Flour

High ratio flour is used almost exclusively by professional cake bakers, though it’s also found in store bought cake mixes. What makes this type of flour special is that it’s ground very finely and treated with either heat or chlorine (or both). What does that do? It allows the flour to disperse very, very evenly […]

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