Comments on Half the Sugar Bowl: Daring Bakers in August: Brown-Butter Peach Petit ...

What a great challenge! Interesting about how the...

2010-09-02T00:57:23.213+02:00

What a great challenge! Interesting about how the flavour of the butter substantially is reduced after freezing. I wouldn't have thought that.

Beautiful job! Your petite fours look fantastic! G...

2010-08-29T20:10:07.948+02:00

Beautiful job! Your petite fours look fantastic! Good job on testing all the different flours, too!

Hi Jen Bread flour has a higher protein percentag...

2010-08-29T17:09:00.544+02:00

Hi Jen

Bread flour has a higher protein percentage than all-purpose (usually around 13-14%), and cake/pastry flour is lower (around 7-8%). All-purpose weighs in around 11%. I'm guessing tresse flour is a form of bread flour, which means the protein level would be high - making it unsuited to be a cake flour substitute. But I will check out the bag at Coop tomorrow to be sure...

A lovely account Romy! I really enjoy reading you...

2010-08-28T17:42:46.022+02:00

A lovely account Romy! I really enjoy reading your posts. Do you think tresse flour could substitute for cake flour? I really don't know what is the difference between tresse flour and regular bread flour. Just curious.

Lovely little petits fours! Great job. I'd lov...

2010-08-27T22:59:09.386+02:00

Lovely little petits fours! Great job. I'd love to find cake flour or KAF here...

Cheers,

Rosa