is there such a big difference in the gluten levels that you would alter a recipe? i know it would affect texture and structure. is there more of a difference between all purpose and cake flour (or does that also have cornstarch)? is all purpose the same gluten as self-rising? lotsa questions, i know ;-)
All good questions alkapal.Flour varies more than butter,brand to brand.I do
not remember where,maybe America's Test Kitchen/Cook's Illustrated has
published the comparative protiens/glutens for on the shelf everywhere brands
One small problem if you ?correct with beating,the protein breaks down,also
a texture/time/temperature issue.
Many bakers,pro and home are brand loyal.Even milling location can make a
If I demo pate a choux on the west coast,need to use more eggs.Not because
local climat,because the flour is drier,more absorbant.(?milling location also)
Rose Levy Beranbaum is quite brand specific/particular,not just for promotional consideration.The constant off the shelf at some levels is very
important.One of her books may have all the technical details you need.
?the bread bible or cake bible both very user friendly