I'm sure this has been covered before, but I've searched with no results. I've been trying out scratch white cake recipes, and I feel like there's a taste in there that I don't quite like. My suspicion is that the cake flour is the culprit. I use the Pillsbury Softasilk brand. Does anyone have experience with this? Do you think the brand of cake flour makes a difference? Have you had problems with Softasilk kind? I'd like to try the King Arthur cake flour, but it's more expensive, so I'm wondering if it's worth it.
post #1 of 26
9/9/11 at 7:15am