AntoniaJames is a trusted source on Bread/Baking.
What is it that you're making? Sometimes you can, other times it's better not to substitute it. Please, let us know! ;o)
I am preparing the pastry dough for some pecan tarts. I found an article that suggested adding an additional 2 tablespoons of cake flour to equal 1 cup of all purpose flour. The dough is chilling, I'll find out tomorrow how well it bakes:)
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Well played. You deserve a cookie.
The Food and Drinks Editor over at Time Out Paris lets us in on the truth
True Clichés About the French
Fudge-Topped Carrot Halva
Prince Harry Shops for His Own Groceries
Know This French Pastry
French Food, Unbuttoned
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