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footfootfoot · 11-18-2010, 10:19 PM

Self rising flour just is flour with leavening added to it. Usually baking powder I believe. We have that, but it isn't common. Not sure why.

Cake flour has a low protein content 8-10% -- less gluten means a lighter texture
Bread Flour has a high protein content 11-14% -- more gluten makes chewier texture
All Purpose flour has a protein content of 9-12% -- a medium amount of gluten that is too much for cake and too little for bread, yet somehow perfect for everything.

It makes a difference.

11-18-2010, 10:19 PM	#22
footfootfoot To shreds, you say? Join Date: Aug 2004 Location: in the house and on the street-how many, many feet we meet! Posts: 18,449	Self rising flour just is flour with leavening added to it. Usually baking powder I believe. We have that, but it isn't common. Not sure why. Cake flour has a low protein content 8-10% -- less gluten means a lighter texture Bread Flour has a high protein content 11-14% -- more gluten makes chewier texture All Purpose flour has a protein content of 9-12% -- a medium amount of gluten that is too much for cake and too little for bread, yet somehow perfect for everything. It makes a difference. __________________ The internet is a hateful stew of vomit you can never take completely seriously. - Her Fobs