Knowledge Base > Fran Costigan - Exploring Ingredient Substitutions
Fran Costigan - Exploring Ingredient Substitutions
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Tuesday, December 17, 2024 at 4:00 pm Pacific, 4:00 pm Eastern
One of the most frequent questions we get at Rouxbe is “what can I swap for X ingredient?” For example, How do arrowroot, corn, and tapioca compare? Are all these starches are a 1:1 … Read More.
Question:
What’s the best flour to use when making baked goods? I usually use unbleached all purpose flour.
— Toni Crawford
Answer:
All purpose is a very good flour to use. Um, I use it as well. I have only a couple of recipes where I use a hundred percent AP flour. I generally mix it 50 50 with whole wheat pastry flour. But that's, that's a good, that's a good flour to use.
