Cake Central › Cake Forums › Cake Talk › Recipes › Thanks for the cakeflour-advice!
New Posts  All Forums:Forum Nav:

Thanks for the cakeflour-advice!

post #1 of 10
9/22/12 at 12:50pm
Thread Starter 
In Holland, the going recipe for my cake (biscuit de savoie, fat free cake) asks for AP-flour. Thanks to this forum I read about protein content, gluten etc, links to Rose Berenbaum en heard that flour with a lower protein content would give a softer crumb. I was frustrated because normal stores don't sell it here. Probable the wholesale-stores do, but I don't have acces to it.
We just returned from our vancation to France and I brought home some low protein flour. 9%, still higher than some of 'yours', I suppose. Unbleached. (suits my vision on baking) I kept the same recipe, which has a little cornstarch in it, to lower the gluten even more.
Today I baked the first cake with this flour. Fingers crossed if it worked on the same recipe...It did! My dear, the crumb is sóó soft. I love it! So thanks you all!

Would you be able to see it? I'm not sure. Takes a mindful eye.. ( I know SCP1127 does, she gave some good advise on my crumb, seeing the before-picture.)

So before: still good, but a harsher (?) crumb. (pear filling)
Image

After: soft like a baby. (raspberry filling)
Image
Reply
Reply
post #2 of 10
9/22/12 at 1:26pm
Magnifique!
Reply
Reply
post #3 of 10
9/22/12 at 1:43pm
Oh, my goodness. Looks scrumptious!!! great job!!!
Reply
Reply
post #4 of 10
9/22/12 at 10:38pm
Oh no, not the pear cake!!! I so love pears and I haven't made it yet. I do have your recipe as one to try for my store.

I hope you had a great vacation. Tu es tellement chanceuse. Did I get that right?

Because of my store opening, I have contracted with a wholesale company that specializes in high end products. They employ a pastry chef at the warehouse who will take me on a tour and instruct me on all of their own brands of specialty flours. They have so many to choose that either it will be very educational or completely confusing. If I describe my products and my desired outcome, he will direct me to the correct flour. I can't wait for the visit. There is so much to learn.
Reply
Reply
post #5 of 10
9/23/12 at 1:07am
Thread Starter 
And you are lucky, Susan, getting a tour in such a store with a pastry chef! That would make all the difference. Product knowlegde is key in the top end patisserie as you do. Would love to accompanying you there. I could have stand for an hour in the bakery isle of these French supermarkets. My husband had to drag me out of there. Then the wine and liquerstores... Brought home some beautifull raspberryliqueur, walnut and hazelnutliqueur and armagnac.
Reply
Reply
post #6 of 10
9/23/12 at 2:24am
I live in Germany and have been frustrated with the flour situation, too! Luckily I'm right on the border to France so maybe I can get the same flour you did - where did you find it? A standard grocery store? And what was it called? Unfortunately I don't speak French so I can't ask them myself.
Thanks for posting your discovery and thanks in advance for the details of your find!

icon_smile.gif

Jenny
A genius is seldom orderly, an orderly person is rarely of genius.
A. Einstein
Reply
A genius is seldom orderly, an orderly person is rarely of genius.
A. Einstein
Reply
post #7 of 10
9/23/12 at 8:24am
Thread Starter 
Stupid isn't it, that such cakeflour isn't normally available in our countries. Don't know why. We're supposed to eat bread, not cake..

I found it in a normal (big) supermarket. I just bought 3 kilo in a supermarket which name I don't remember. When I confinced my husband I really needed more to take home and went to an other smaller supermarket on the last day it was not available. icon_cry.gif
Weatflour is called 'farine de blé' and I bought the brand ''Casino'. It looked just like any regular brand, maybe even a supermarket home brand, under 1 euro for 1 kilo. What important is, is to look at the Nutrition information. Look for proteines. This one says 9 g. So 9%. The lower the better. It also says "type 45".
Good luck!
Reply
Reply
post #8 of 10
9/23/12 at 10:45pm
hieperdepiep, off subject, but my bakery will be fashioned after a French market. I may not be there, but I will be surrounded by the style at the store. Pale pink walls, ebony wood floors, slightly shabby chic, antiques, bakery counters full of desserts, and specialty coffees. I'll have pictures on my site after Nov. 1st.
Reply
Reply
post #9 of 10
9/24/12 at 3:13am
Thread Starter 
That sounds so beautifull. Sounds like the perfect place to have a sweet bite. I'll be checking your website in november! What an amazing thing to undertake.

I have enjoyed the coffeeplaces too In France. One place had this lovely French decorated China. A beautifull little milkcontainer with hot milk for my husbands coffee. A matching mini theepot for my tea. Just so cute.
The chestnut crèpe (with a little bit of chestnutliqueur icon_wink.gif, chestnutpaste and whipped cream) tasted sóó good.
Reply
Reply
post #10 of 10
11/11/12 at 5:53am
Thread Starter 
Quote:
Originally Posted by scp1127 View Post

hieperdepiep, off subject, but my bakery will be fashioned after a French market. I may not be there, but I will be surrounded by the style at the store. Pale pink walls, ebony wood floors, slightly shabby chic, antiques, bakery counters full of desserts, and specialty coffees. I'll have pictures on my site after Nov. 1st.

Dear scp1127; I miss you here! I was curious for your opening and couldn't find a link. Can you tell me?

 

I wish I could read more of you here. I always read your advice on cakes and above that am very thankful for the beautiful recipees you gave me!

Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Thanks for the cakeflour-advice!