Transform Your Baking Game: How To Make Bread Flour Taste Like Cake Flour!

Bread flour and cake flour are two essential ingredients in baking, each serving a specific purpose. However, sometimes you may find yourself with bread flour but need cake flour for a recipe. This guide will provide a detailed explanation of how to make bread flour to cake flour, ensuring you can create delicious baked goods with the ingredients you have on hand.

Understanding Bread Flour and Cake Flour

Bread flour has a high protein content, which gives baked goods a chewy texture. It is ideal for breads, bagels, and other dense pastries.

Cake flour has a lower protein content, resulting in a soft, tender crumb. It is commonly used in cakes, cookies, and pastries that require a light and airy texture.

The Conversion Ratio

To convert bread flour to cake flour, you will need to add a starch to reduce the protein content. The most common starch used is cornstarch.

The conversion ratio is:

• 1 cup bread flour = 3/4 cup cake flour + 2 tablespoons cornstarch

Step-by-Step Instructions

1. Measure out 3/4 cup of bread flour. Use a measuring cup and level it off with a knife or straight edge.
2. Add 2 tablespoons of cornstarch. Measure the cornstarch into a separate bowl or measuring spoon.
3. Whisk together. Combine the bread flour and cornstarch in a small bowl and whisk until well blended.
4. Use immediately. The converted cake flour is now ready to use in your recipe.

Tips for Success

• Use high-quality bread flour for the best results.
• Measure the ingredients accurately to ensure the correct conversion.
• Whisk the flour and cornstarch thoroughly to prevent lumps.
• If you don’t have cornstarch, you can use all-purpose flour instead. However, it will not result in as tender a crumb as cornstarch.
• If you are converting a large amount of bread flour, increase the cornstarch proportionally.

Troubleshooting

• My cake flour is too dense: You may have used too much bread flour or not enough cornstarch. Try adjusting the ratio and checking the texture of your baked goods.
• My cake flour is too crumbly: You may have used too much cornstarch or not enough bread flour. Adjust the ratio and test again.
• My cake flour has lumps: Whisk the flour and cornstarch more thoroughly to remove any lumps.

Versatile Uses of Cake Flour

Cake flour is not only used in cakes. It can also be used in:

• Cookies
• Pastries
• Biscuits
• Pancakes
• Waffles

The Bottom Line: A Culinary Transformation Made Easy

By learning how to make bread flour to cake flour, you can expand your baking capabilities and create a wide range of delicious baked goods. This simple conversion technique allows you to use the ingredients you have on hand, saving you time and money.

Frequently Asked Questions

Q: Can I use all-purpose flour instead of cornstarch?
A: Yes, you can use all-purpose flour instead of cornstarch, but it will not result in as tender a crumb.

Q: How long can I store converted cake flour?
A: Converted cake flour should be used immediately for the best results. It can be stored in an airtight container for up to a few days, but the texture may deteriorate over time.

Q: Can I use bread flour to make cake?
A: Yes, you can use bread flour to make cake, but the texture will be denser and chewier than if you used cake flour.

Q: Can I use cake flour to make bread?
A: Yes, you can use cake flour to make bread, but the bread will be lighter and less chewy than if you used bread flour.

Q: How much cornstarch should I add to bread flour to make cake flour?
A: For every 1 cup of bread flour, add 2 tablespoons of cornstarch.