The Mail Must Get Through!Bret, I'll send you some. :thumb: look in the mail. :thumb:
I've never bought cake flour in my life. I've never bought bread flour in my life. I've only bought all purpose flour, forever, and everything turns out so nicely. I do buy gluten to add to my flour to make pizza crusts and pretzels more chewy.
Maybe, maybe not, I dunno.Technique
Loading Up On Leavening
Using a full 2 teaspoons of baking soda in our cookie dough instead of the more typical Â½ to 1 teaspoon not only helped create desirable fissures in the final cookie but also helped it dry out. Baking soda is an alkaline substance that weakens the gluten (the network of proteins that gives most baked goods their structure) in a dough or batter. Weaker gluten means a more porous structure from which air bubbles and moisture can burn off. It also means that the dough will collapse after its initial rise in the oven, leading to cracks that also allow more moisture to escape.