Hi,
For those of you who are experienced cake bakers, I have a question about flour. I don't want to use the highly bleached cake flour that is available, so I'm looking for alternatives and I've found two: 1) Use a non-bleached cake flour - King Arthur makes such a product; or, 2) Add a starch (corn, potato, etc.) to AP flour.
Via McGee's "On Food and Cooking" I understand why this bleaching process is done but, nevertheless, I don't want to use it. Just an FYI - bleached cake flour is banned in most of Europe and the UK (as of 2004, not sure now).
So for all you serious cake bakers who strive for professional results, can anyone offer any suggestions based on experience?
As always, I appreciate any suggestions. Thanks.