Many of us are hitting the road (or sky) this summer and venturing out on much needed vacations. While we will inevitably snap a gajillion photos to commemorate the experience, I’ve discovered another way to keep the memories of travel fresh in my mind long after returning home…
My pantry is currently stocked with four different flours, three sugars, and all the ingredients needed to bake a cake/muffin/doughnut/you get the idea. I have very little ‘real food’ on hand because I don’t cook, but I love to bake. While I can follow a recipe with the best of them, I’ve always wondered why my cookies call for cake flour, and why these biscuits call for self-rising flour. What is the difference? Without getting too boring and science-y, here’s the quick and easy explanation on which flour you should use in your next recipe, and why.