Flour
I want to make that New York Times cookie recipe that’s been going around.
It calls for 8.5 ounces cake flour and 8.5 ounces bread flour. Cake flour is about 7% protein, and bread flour is about 13%. All-purpose flour is around 11%.
Can anybody think of a good reason why I shouldn’t just use 17 oz of AP? Is a 1% difference in protein really going to have a big impact?
