Tip-sy Tuesday: Flour

I bake a lot, and often recipes call for 'cake flour', 'all-purpose flour', or 'bread flour' but what's the difference? Truthfully I just use all-purpose when I don't have the other kinds (which is most of the time) but it really can make a difference.

Cake flour has low protein, less gluten resulting in softer, fluffier texture.
All-purpose has medium protein, moderate gluten which is suitable for pretty much anything.
Bread flour has the highest protein and more gluten which adds the chewy harder texture great for bread.

I don't know if there's any way to make homemade bread flour, but you can make cake flour from all-purpose by simply measuring 1 cup of all-purpose flour, then remove 2 Tablespoons of it and replace with 2 Tablespoons corn starch. Sift them together a couple times before using.

1.21.19: making plarn
1.21.18: greek shredded pork, tzatziki sauce, lemon rice
1.21.17: Jen's stuffed spaghetti squash