My cake flopped because I learned flour isn't just flour

I was trying a new chocolate cake recipe from a blog and it came out super dense. I found out on a baking science site that cake flour has way less protein than all-purpose, like 7-8% vs 10-12%, which changes everything. I'd been using AP for everything and never knew the difference mattered that much. Anyone else have a basic ingredient fact that totally changed your results?

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terry_bailey356mo ago

So did you try it again with cake flour and did it fix it? I had the same thing happen with bread, using bread flour vs AP makes a huge difference in how chewy it gets.

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miller.avery5mo ago

Oh man, @robin_wright will defend AP flour to the death, but cake flour fixed my cookies once.

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robin_wright6mo ago

Honestly, is the flour type really that big of a deal?

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