I almost always use cake flour (Softsilk) when baking cakes. On rare occasion,
a recipe will call for All Purpose Flour. When I use All Purpose Flour, my
baked items (cookies, quickbreads etc.) taste terrible...kind of yeasty--even
though there is no yeast. Has All Purpose Flour changed over the years? I have
defaulted to using cake flour for every baked good (even TollHouse cookies). Is
there an All Purpose Flour brand tat won't give a yeasty bread taste?
rita
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