New Member--looking for help baking with home mill flour
I have been baking bread with my home mill flour for some time and have good success. My challenge is baking cakes and such. I use soft white and sift out the bran. I just can't replicate the soft fluffy cakes that you get with pastry flour. I just ordered spelt to try that as was recommended on another site. Anybody here have sage advice for me? I love my home milled flour and will not go back to store bought. I'm just hoping I can find a solution to my cake predicament!
Thanks so much!