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Vinegar in pie pastry... that is a great idea! I'll try it!
...but i think what i will try with the yellow and white cakes next is to reduce or eliminate the butter (and not replace it with an oil).
We do have a Wiltons store near, but i doubt they stock flour. And yes, sifting helps or using cake flour. Sometimes i have done that and sometimes not. I never heard of the Montana flour you mention, but i will see if i can order it online. I remember at the bakery... we mixed the breads by weight not by volume, and suppliers could not always get us the flours we wanted or the milling we liked, so every time we changed (particularly with whole wheat), we looked at the flour... felt it between our fingers for how much husk and the grind... weighed it by volume (the weight by volume varied to a remarkable amount!)... but still we had to take our best guess and then keep notes on each batch and how it turned out and make adjustments each time until we figured it out to get the best loaves. Before then, i had no idea how much flour could vary! Sometimes a bread recipe with one milling would require half a pound more flour than another!
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