Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

mwmisses4289

(1,545 posts)

1. Try a half and half mixture of cake flour

Reply to chowmama (Original post)

Sun Feb 16, 2025, 06:00 PM

Feb 2025

and all purpose or whole wheat pastry flour. I did this when I used to do lots of baking, and I had sucess with this combo for cakes, muffins and quick breads. And for me, anyway, things always seemed to work better if I measured then sifted my flours.

Edit history

Please sign in to view edit histories.

Recommendations

1 members have recommended this reply (displayed in chronological order):

SARose

5 replies

= new reply since forum marked as read

Highlight:

More fun with the old cookbook, and using up things. [View all] chowmama Feb 2025 OP

Try a half and half mixture of cake flour mwmisses4289 Feb 2025 #1

If the recipe is old enough, they sifted before measuring. chowmama Feb 2025 #4

Or you could just buy dried apricots instead of prunes! japple Feb 2025 #2

LOL Kali Feb 2025 #3

Two issues SARose Feb 2025 #5