🔕 🔔
Loading…

My Basket ()

All questions

i just used ble noir instead of all- purpose flour in a recipe for apple and cocoa cake.
am i in trouble? it's not out of the oven yet...

asked by ninastrauss almost 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2 answers 650 views
22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added almost 7 years ago

Is that buckwheat flour? Hmmm...if you used 100% it might have trouble rising, I think. Let us know what happened!!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 7 years ago

won't make THAT mistake again. totally leached all the moisture out of the cake. it rose okay but very dry and crumbly.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.