Published 2014
Flour is the single most important ingredient in baking. The type of flour used, particularly its protein content and whether it is bleached or unbleached, is critical to the outcome. There are five main types of flour I use in this book: bleached cake flour, bleached and unbleached all-purpose flour, pastry flour, and bread flour. (In some rare instances, such as The Renée Fleming Golden Chiffon, I use unbleached all-purpose flour for extra structure.)
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