Our selection of deer-resistant plants are unappetizing to those curious critters, allowing you to create eye-catching displays throughout your garden and on your porches and patios, knowing the leaves and flowers will be able to reach their full stunning potential!
Cake flour is a finely ground flour used in many (but not all) cake recipes. Cake flour has a lower protein content of about 8%, as compared to a 10-11% protein content in all-purpose flour. The protein is important! It helps to add structure to our cakes. The lower protein content of cake flour ensures that our cake layers have structure and a soft and light (not tough) texture.
Not true. White whole wheat flour is making a good run at becoming part of mainstream American baking. Traditional all-purpose, or white, and whole wheat flours are milled from hard red wheat berries; both flours contain the wheat's endosperm, while whole wheat flour also contains the bran and germ. Whole wheat white flour is milled from the hard white wheat berry. It contains the entire wheat berry; the difference is in the white berry's bran, and the result is a lighter colored, sweeter tasting flour.