Cake Central › Cake Forums › Cake Talk › Cookies! › Spreading Problem
New Posts  All Forums:Forum Nav:

Spreading Problem - Page 2

post #16 of 17
I too sometimes find this happening. I started doing research and discovered a few things. According to Baking Illustrated, the protein content in flour differs. ..."lower-protein flours spread more..." "King Arthur 11.7% protein, Heckers/Ceresota 11.5-11.9% protein, Hodgson Mill 11.0% protein, Gold Medal and Pillsbury 10.5% protein." Therefore, if one would use King Arthur Unbleached All-Purpose Flour, this might deter some spreading.
post #17 of 17
Thread Starter 
Thanks for the info! I've definitely noticed a difference the few times I've used a different brand of flour. That's great to know.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cookies!
Cake Central › Cake Forums › Cake Talk › Cookies! › Spreading Problem