8 Comments

This is very interesting (also love Anne and her newsletter)! I knew a bit about protein and flour from making homemade pizza dough. I definitely didn’t know that cake flour has corn starch, though! Also thanks for linking to your earlier post about translating ingredients to/from American--such a fun idea for a post!

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Great post, Anne and Rachel!

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So happy to be included in your helpful post, Rachel! At the end of the day, use the flour you like best. But don’t suffer through lousy grainy flour! There is so much nice silky aromatic flour out there. Try new brands and give rye a chance too!

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Again, thanks so much for letting me share our thread!

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Anytime! It’s helpful to talk about these things, especially in baking. If you move to another country or just visit and want to create the recipes you are familiar with, it’s disappointing to not have the right ingredients. Sugar is usually sugar, but flour is seldom flour.

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Self-toot coming up - for more flour info read my in-depth book ‘Flour: a Comprehensive Guide’, published by Absolute/Bloomsbury

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Toot away, it looks excellent and an educational food book I need in my life!

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Thank you for your kind words

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