Cake Flour in Suburban Maryland?
Does anyone around the Gaithersburg/Olney/Rockville/Germantown area carry a selection of cake flour? The grocers all have small, overpriced boxes of whatever (Swans Down or Softasilk), but I never see any other brands (such as King Arthur unbleached, which Cooks Illustrated liked a lot), or larger (cheaper) volumes.
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I've started using regular White Lily in place of cake flour in recipes that called for it and it worked just as well. It's a soft winter wheat, very low protein flour. Haven't bought Swans Down or Softasilk in years.
Harris-Teeter carries White Lily locally. It's a Southern brand that Southern bakers swear by, probably unknown to the Yankees who publish CI.›1 Reply-
re: MakingSense
Thanks to all. I am still not sure what I will do. I think there is an H-T over in Darnestown someplace, although I have never used White Lily (sounds like it was intended for biscuits, which, of course, like a soft, low protein flour). On the other hand, I may just use the old cheat and add some corn starch to my regular stock of unbleached AP flour.
At least I finally figured out what kind of cake to make--a chocolate chip yellow cake with caramel icing (if I can find a good recipe for caramel icing).
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