I checked out a book from the library "ChocolateChocolate" by Yockelson. $45
BTW. I didn't see many recipes I would make; however one thing came coming
up in the recipes, many, many of them called for bleached all-purpose flour
(and, of course cake flour, which is always bleached, AFAIK.)

It seems I've read that there is something about the bleaching process that
improves cakes. Can anyone tell me; I'll be Wayne knows!

An overwhelming amount of recipes call for chocolate chips. I know I could
probably substitute regular chocolate and chop it --

One recipe did call for regular chopped bittersweet chocolate (instead of
chocolate chips) -- a waffle recipe, but it called for bleached all-purpose
flour and cake flour.

My opinion: This book is not for me -- glad I didn't buy it sight-unseen. A
beautiful eye-catching book, though.
Dee Dee

On Tue 14 Mar 2006 11:28:12a, Thus Spake Zarathustra, or was it Dee
Randall?

I checked out a book from the library "ChocolateChocolate" by Yockelson.
$45 BTW. I didn't see many recipes I would make; however one thing came
coming up in the recipes, many, many of them called for bleached
all-purpose flour (and, of course cake flour, which is always bleached,
AFAIK.)

It seems I've read that there is something about the bleaching process
that improves cakes. Can anyone tell me; I'll be Wayne knows!

Blached flour has less protein than unbleached flour and, therefore, makes
for a more tender crumb in cakes, as well as a more tender crust in pies.

An overwhelming amount of recipes call for chocolate chips. I know I
could probably substitute regular chocolate and chop it --

One recipe did call for regular chopped bittersweet chocolate (instead
of chocolate chips) -- a waffle recipe, but it called for bleached
all-purpose flour and cake flour.

My opinion: This book is not for me -- glad I didn't buy it
sight-unseen. A beautiful eye-catching book, though.
Dee Dee




--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote:

On Tue 14 Mar 2006 11:28:12a, Thus Spake Zarathustra, or was it Dee
Randall?


I checked out a book from the library "ChocolateChocolate" by Yockelson.
$45 BTW. I didn't see many recipes I would make; however one thing came
coming up in the recipes, many, many of them called for bleached
all-purpose flour (and, of course cake flour, which is always bleached,
AFAIK.)

It seems I've read that there is something about the bleaching process
that improves cakes. Can anyone tell me; I'll be Wayne knows!


Blached flour has less protein than unbleached flour and, therefore, makes
for a more tender crumb in cakes, as well as a more tender crust in pies.

Yup. It's between cake flour and unbleached all purpose on the
protein content scale. If you have a recipe that calls for it,
you can use part cake flour and part unbleached AP and it should
be fine.

In ascending order of protein content:

Cake flour
Bleached all purpose
Unbleached all purpose
Bread flour

--
Reg