Flour for Eric Kayser's tart recipes
I am warming up to try some of Eric Kayser's recipes from his book Sweet and Savory Tarts. I noted that he primarily calls for cake flour. Has anyone tried baking his recipes with Pillsbury Cake Flour? It is bleached which makes me cringe right away. I was wondering if homemade cake flour makes a reasonable substitute. Any recipes that would approximate French cake flour? I was planning to use 3/4 cup KA AP and 1/4 cup corn or potato starch, but I know that KA AP is hard red spring wheat and higher in protein than French T055. Any suggestions? Should I try and find other unbleached AP flour instead of KA for Eric Kayser's recipes?
Don't be shy to come up with suggestions! :)) Your input will be greatly appreciated.