Does anyone know the difference in a light flour and regular flour? I used White Lily all purpose flour in my biscuits last week, and they didn't turn out very well. The consistency was off, and they were kinda flat. It says that it's a light flour, but I thought as long as it's all purpose that it would work fine. I've used White Lily self rising in a cake recipe and it works great. The biscuit recipe is one that I've made dozens of times, and it's never turned out like this. Anyway, it's got to be the flour, because it couldn't be my fault!! HaHa!
4 comments:
I have no idea on the flour thingy. There is a "cake" flour that is lighter than regular. You could call the county extension agent tomorrow and they should be able to tell you. Look under your county government or call me.
What I really want to know is how did you get that picture of the logo? I understand the downloadabilty of digital cameras but "White Lily"?
I just went to their website and saved the image on my desktop. It's super easy, just right click on the logo and it gives you all kinds of options.
I believe the one you used does not have salt and baking powder in it. I remember that from my cake decorating class to make self rising flour from all purpose you use a dry measure, measure the desired amount of flour into a separate container. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt, then you have self rising. Hope this answers you question.
i bet you could google "light flour versus regular flour," but it sounds like the worleys knew
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