"tmnoland" > wrote in message
om...
> Fay Wouk > wrote in message
>...
> > I want to use one of my favorite scone recipes, which calls for
> > all-purpose flour, but I am currently living in New Zealand, where they
> > don't have any such thing - only cake flour and high grade (bread)
> > flour. I understand all purpose flour is a mix of the two. Does anyone
> > know what the correct proportions would be? Should I use half and half?
> >
> > thanks,
> > Fay
>
> I've checked several substitution lists, and none of them suggest
> adding bread flour to your cake flour.
> Instead, they suggest for every cup of all-purpose flour, use 1 cup,
> plus two tbls. of cake flour. Hope this works for you.

That should work in terms of equivalent weight. That is, the weight of 1
cup +2 TBS. cake flour = 1 cup of AP flour. It doesn't approximate the
protein content of the AP flour. There are other qualitative differences
such as particle size and pH.