Scotland Forums Community


Go Back   Scotland Discussion Forum > Culture > Cuisine
cake help? cake help?
User Name
Password
Register FAQ Members List Calendar Search Today's Posts Mark Forums Read


Reply
Page 3 of 3 < 12 3
 
LinkBack Thread Tools Search this Thread Rate Thread Display Modes
  #15 (permalink)  
Old 24th April 2006, 16:58
HollyElise HollyElise is offline
Registered User
  
Join Date: Oct 2002
Posts: 5,437
Again at the bakery... i found that what flours are good for breads usually aren't the best for cakes and muffins and vice versa. In addition to texture differences, you also have gluten content. Sometimes if we got a flour that was disappointing for making bread, we'd use it for muffins and it would work great.
Reply With Quote
Reply
Page 3 of 3 < 12 3

« Previous Thread | Next Thread »

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes Rate This Thread
Linear Mode Linear Mode
Rate This Thread:

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
BB code is On
Smilies are On
[IMG] code is Off
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT +1. The time now is 12:46.
Contact Us - Scotland.com - Archive - Privacy Statement - Top

All Rights Reserved © 1995 - | NewMedia Holdings, Inc. The Scotland Channel is operated under license to Paley Media, Inc. which is solely responsible for its content. All trademarks and web sites that appear throughout this site are the property of their respective owners. No part of this site shall be reproduced, copied, or otherwise distributed without the express, written consent of Paley Media, Inc. This site is not affiliated with any government entity associated with a name similar to the site domain name.

Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Content Relevant URLs by vBSEO 3.0.0 RC4 © 2006, Crawlability, Inc.