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.
Labels: all-purpose flour, what's the difference, white whole wheat flour, whole wheat flour. This is awesome! I bake a lot with whole wheat flour (actually, I often use whole wheat pastry flour) but I had no idea what the difference was here. Very helpful - thank you! Great great info.