question about flour
A national chain, Restaurant Depot, has a sale on 50lb bag of cake flour for $12. So I didn't pass it up. I only like making breads and bread variants, rolls, etc. don't like making cakes or desserts as I don't like having Satan before me. My question is, since cake flour has low gluten content and is ultra fine how can it be best used for bread making? Any suggestions are appreciated and mucho thanks.